*  Exported from  MasterCook  *
                             CHEESECAKE SUPREME
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
   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.)
   Recipe By     :
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