Real New York Style Cheesecake Supreme (Recipe)

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" Real New York Style " Cheesecake Supreme

 

Makes Serves 12

From the kitchen of Petey McCune

 

Crust:

1 cup sifted all-purpose flour

1/4 cup sugar

1 teaspoon grated lemon peel

1/2 cup butter

1 slightly beaten egg yolk

1/4 teaspoon vanilla

 

Filling:

5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. Pkgs.)

1/4 teaspoon vanilla

3/4 teaspoon grated lemon peel

1 3/4 cups sugar

3 tablespoons all purpose flour

1/4 teaspoon salt

4 or 5 eggs (enough to make 1 cup)

2 egg yolks

1/4 cup whipping cream

 

Make crust: Combine first three ingredients. Cut in butter until mixture

is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the

dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot

oven (400 degrees) about 8 minutes or until golden; cool. Butter sides

of pan, attach to bottom, and pat remaining dough on sides to height of

1-3/4 inches. Turn oven up to 450 degrees. Place a 9x13 inch pan of hot

water in bottom of oven. This helps to keep the custard creamy. The

cookie sides will not bake right if cheesecake is placed in hot water

bath.

 

Make filling: Beat softened cheese until creamy. Add vanilla. Mix next

four ingredients, (note: important to put lemon peel in flour to coat

it), gradually blend into cheese. Add eggs and egg yolks one at a time,

beating after each just to blend. Gently stir in whipping cream. Turn

into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to

300 degrees and continue baking for 1 hour. May need a little time

longer because of the water. (Note: if cheesecake is getting too brown

cover top with foil with hole torn out of the center so that middle of

cheesecake continues baking) Remove from oven; cool. Loosen sides with

spatula after 1/2 hour. Remove sides at end of 1 hour.

 

(Note: This cheesecake is at it's very best if refrigerated overnight)

 

Lori