LEMON CHEESECAKE SUPREME|
1 1/4 c. graham cracker crumbs
3 Tbsp. butter or margarine
2 Tbsp. sugar
5 (8 oz.) pkg. cream cheese,
1 3/4 c. sugar
3 Tbsp. flour
2 to 3 tsp. lemon peel, finely
1/4 tsp. salt
2 egg yolks
1/4 c. whipping cream
Heat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons
sugar. Press mixture evenly and firmly into 9-inch ungreased
spring-form pan. Bake 10 minutes; cool.
Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cups sugar,
flour, lemon peel, salt and 2 of the eggs in large mixer bowl
until smooth. Continue beating, adding remaining 3 eggs and
the egg yolks, one at a time until blended. Blend in whipping
cream on low speed. Pour into pan. Bake 15 minutes. Reduce
oven temperature to 200 degrees. Bake 1 hour. Turn off oven; leave
cheesecake in oven 15 minutes. Remove from oven and cool
Loosen from side of pan and remove side. Cover and
refrigerate up to 10 days. May be frozen up to 3 weeks. One
hour before serving, unwrap cake; thaw uncovered at room
temperature. Serve with sweetened sliced strawberries. Makes
20 to 22 servings.
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