Cheesecake Supreme

Blueberry sauce poured on before serving

  I usually make cheesecake using the Barefoot Contessa’s recipe, but it is quite rich and I was looking for a lighter cheesecake to use up some blueberry topping I had made for another recipe. This recipe is light and yet rich enough and turned out great. I had one small crack but as I was serving it with the blueberry topping poured on it didn’t show. In this case I used blueberry topping I had made and just poured on each slice when I served it. You can serve it plain or with any fruit topping you like.

  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

  For the filling: In a large mixer bowl beat together the softened cream cheese. Lemon peel and vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour and the salt; gradually stir into cream cheese mixture.
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.