Cheesecake Supreme Better Homes and Gardens 1960

 Crust

 1 cup sifted enriched flour

¼ cup sugar

1 teaspoon grated lemon peel

½ cup butter

1 slightly beaten egg yolk

¼ teaspoon vanilla extract

Combine first 3 ingredients. Cut in butter till mixture is crumbly. Add egg yolk and vanilla; blend well.Pat 1/3 of dough on bottom of a 9-inch spring-form pan (sides removed). Bake at 400 degrees about 8 minutes or till golden; cool. Attach sides to bottom, butter; and pat remaining dough on sides to height of 1 ¾ inches, leaving space at top to expand.

 Cheese Filling:

5 8-ounce packages Philadelphia cream cheese

¼ teaspoon vanilla (I use 1 teaspoon)

3/4 teaspoon grated lemon peel (you can use lemon juice 1 teaspoon)

1 ¾ cups sugar

3 tablespoons enriched flour

¼ teaspoon salt

4 or 5 eggs (1 cup)  [I use large and 5 eggs]

2 egg yolks

¼ cup whipping cream

 

Let cheese soften at room temperature [this is a must, or you can get lumps in cream cheese or over beat it], 1 to 1 ½ hours. Add vanilla and lemon peel. Mix next 3 ingredients; slowly blend in. Add eggs and yolks one at a time; beat after each just to blend. Gently fold in whipping cream.

Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees, bake for 55 minutes. Allow to cool. Loosen sides with spatula after ½ hour. [carefully run a knife or blade spatula around before loosening the sides, do not remove them yet]    Remove sides at the end of an hour. Cool 2 hours longer. Glaze with Pineapple or Strawberry Glaze.  [I don’t but I have the recipe for the strawberry if you want it or use premade strawberry glaze.