Cheesecake Supreme

⏱ 105 mins 🍽 12 serving(s) 🏷 Dessert

This cheesecake is celebrated for its dense, smooth, and creamy texture. The crust offers a delightful flavour reminiscent of a lemon cookie. While the preparation requires a dedicated time investment, the impressive final result is thoroughly rewarding. The recipe provides complete instructions for the base and filling, along with methods for two optional fruit glazes to adorn the finished dessert.

Cheesecake Supreme

Ingredients

  • 1 cup flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon, rind of
  • 1/2 cup butter or 1/2 cup margarine
  • 1 slightly beaten egg yolk
  • 1/4 teaspoon vanilla
  • 5 (8 ounce) packages cream cheese, softened
  • 1/4 teaspoon vanilla
  • 3/4 teaspoon grated lemon, rind of
  • 1 3/4 cups sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 4 -5 eggs (1 cup)
  • 2 egg yolks
  • 1/4 cup whipping cream
  • 2 -3 cups fresh strawberries
  • 1 cup water
  • 1 1/2 tablespoons cornstarch
  • 1/2-3/4 cup sugar
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup unsweetened pineapple juice
  • 1/4 teaspoon grated lemon, rind of

Method

  1. To prepare the crust, mix the flour, sugar, and grated lemon rind together.
  2. Incorporate the butter into the dry mixture until it resembles fine crumbs.
  3. Stir in the egg yolk and vanilla extract.
  4. Mix everything together until fully combined.
  5. Press one third of the dough onto the base of a 9-inch springform pan with the sides detached.
  6. Ensure the edges are kept clear for later attachment of the pan sides.
  7. Bake at 400 degrees for approximately 8 minutes until golden, then allow to cool.
  8. Reattach the pan sides, grease them, and press the remaining dough up the sides to a height of 1 3/4 inches.
  9. For the filling, beat the softened cream cheese until it is smooth and creamy.
  10. Mix in the vanilla and the specified amount of lemon peel.
  11. In another bowl, combine the sugar, flour, and salt.
  12. Gradually add this dry mixture to the cheese, blending it in.
  13. Incorporate the whole eggs and extra yolks individually, mixing just enough to combine after each addition.
  14. Fold the whipping cream into the batter gently.
  15. Transfer the filling into the prepared crust.
  16. Bake at 450 degrees for 12 minutes, then lower the temperature to 300 degrees and bake for a further 55 minutes.
  17. Take the cheesecake from the oven and let it cool.
  18. After 1/2 hour, run a spatula around the inner edge to loosen it.
  19. Remove the springform pan sides after 1 hour of cooling.
  20. Let the cheesecake cool for an additional 2 hours.
  21. It can be served plain or finished with a strawberry or pineapple glaze.
  22. For the strawberry glaze, crush 1 cup of berries in a saucepan, add water, and cook for 2 minutes.
  23. Blend the cornstarch with sugar, adjusting the quantity based on berry sweetness.
  24. Add this mixture to the hot berries in the pan.
  25. Bring the mixture to a boil while stirring continuously.
  26. Continue cooking and stirring until the glaze thickens and becomes clear.
  27. Allow the glaze to cool completely to room temperature.
  28. Arrange the remaining whole strawberries over the cooled cheesecake.
  29. Pour the cooled glaze over the berries and refrigerate for about 2 hours.
  30. To make the pineapple glaze, mix the sugar and cornstarch in a saucepan, then stir in the pineapple juice and lemon rind.
  31. Heat this mixture, stirring constantly, until it reaches a boil.
  32. Cook and stir until it becomes thick and clear.
  33. Cool the glaze to room temperature.
  34. Halve canned pineapple rings and arrange them in a circular pattern around the cheesecake edge.
  35. Spoon the glaze over the arranged pineapple and chill for 2 hours.

Nutrition (per serving)

Sodium411200 mg

Recipe details

CategoryDessert
AuthorKellie in SLO