LEMON CHEESECAKE SUPREME|
1 1/4 c. graham cracker
crumbs, about 15 sq.
3 Tbsp. butter or margarine,
2 Tbsp. sugar
5 pkg. (8 oz. each) cheese,
1 3/4 c. sugar
3 Tbsp. flour
2 to 3 tsp. finely grated
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 firmly and evenly in bottom of ungreased
9-inch spring-form pan. Bake 10 minutes. Cool. Heat oven to
475 degrees. Beat cream cheese, 1 3/4 cup sugar, the flour, lemon
peel, salt and 2 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 oven off; leave cheesecake in oven for 15 minutes.
Remove from oven and cool completely. Loosen cheesecake from
side of pan; remove side. Cover and refrigerate up to 10 days.
For longer storage, wrap and label; freeze up to 3 weeks. One
hour before serving, unwrap cheesecake; thaw, uncovered at room
temperature. Serve with sweetened sliced strawberries. Serves
20 to 22.
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