Recipe And Website

[Guest guest]

Hello All,

 

I just wanted to introduce myself and my new recipe website.

My name is RecipeGirl75 and my website is at...

 

http://www.erecipe.us

 

I encourage everyone to come by and see. It is free to join and

there are many recipes there already and I am always looking for

more. Please feel free to post your own favourite recipes and rate

the recipes that are there. I am hoping to create a place where you

can get any recipe your heart desires and find out the better ones by

rating them. Thank you and here is a great recipe that I think you

will like...

 

Cheesecake Supreme

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3/4 c All-purpose flour

3 tb Sugar

1 t Lemon peel -- grated

6 tb Butter

1 Egg yolk -- slighly beaten

1/2 ts Vanilla

24 oz Cream cheese -- softened

1 c Sugar

2 tb All-purpose flour

1/4 ts Salt

2 Eggs

1 Egg yolk

1/4 c Milk

3/4 c Sugar

2 tb Cornstarch

ds Salt

1/3 c Water

4 c Cherries

 

To prepare crust, combine the 3/4 cup flour, the 3

tablespoons flour, the 3 tablespoons sugar, and the

1/2 teaspoon of the lemon peel. Cut in butter till

crumbly. Stir in 1 slightly beaten egg yolk and 1/4

teaspoon of the vanilla. Pat 1/3 of the dough onto

the bottom of an 8 or 9 inch spring- form

pan (with sides removed). Bake in a 400F oven for 7

minutes or till golden.

Cool.

 

Butter the sides of pan; attach to bottom. Pat

remaining dough onto sides of pan to a height of 1 3/4

inches; set aside.

 

For the filling, in a large mixer bowl beat together

the softened cream cheese, remining lemon peel, and

remaining 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 pan. Bake in a 450F oven for 10 minutes.

Reduce heat to 300F; bake 50 to 55 minutes more or

till center appears set and a knife comes out clean.

Cool 15 minutes.Loosen sides of cheesecake from pan

with a spatula. Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer. Chill thoroughly. Top

with Cherry Sauce.

 

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2

tablespoons cornstarch,

and dash salt. Stir in 1/3 cup water. Stir in 4 cups

fresh or frozen unsweetened pitted tart red cherries,

thawed. Cook and stir till thickened and bubbly.

Cook and stir 1 to 2 minutes more. Cover. Chill

without stirring. (Or, use one 21 ounce can cherry

pie filling instead of sauce.)