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Cheesecake Supreme

3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel
6 tablespoons butter
1 slighly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce

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. Cool.

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.)


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