Blueberry sauce poured on before serving |
Cheesecake Supreme
1/2 teaspoon finely shredded lemon peel
6 tablespoons butter
1 slightly beaten egg yolk
¼ teaspoon vanilla
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
¼ teaspoon salt
2 eggs
1 egg yolk
¼ cup milk
Fruit topping of your choice
Using a crumb crust of your choice, I used a graham cracker crust, chocolate cookies, or vanilla wafers work well also. These have recipes on the boxes of the crumbs, (saves making crumbs).
Cooling in pan |
Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined springform pan wrapped in foil to prevent leaking.
Bake in a 450° oven for 10 minutes. Reduce heat to 300°; bake for 50 to 55 minutes more or till center appears set and a knife inserted half way in from side comes out clean. Center should be jiggly yet.
Cool 15 minutes; run a sharp knife around the sides of pan and loosen side of pan and cool for 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with your favorite topping. Keep leftovers refrigerated.
Yum....Looks delicious! Great summer dessert.
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