Ingredients for Cheesecake Supreme
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar (for strawberry glaze)
- Lemon, Rind Of
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Cream Cheese
- ½ teaspoon salt
- 4 large eggs
- 2 large egg yolks
- 1 cup heavy whipping cream
- Fresh Strawberries
- ¼ cup water
- 2 tablespoons cornstarch
- Unsweetened Pineapple Juice
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How to Make Cheesecake Supreme
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 1 tablespoon lemon zest.
- Add 6 tablespoons melted unsalted butter and mix until crumbly.
- Stir in 1 large egg yolk and 1 teaspoon vanilla extract; mix thoroughly.
- Press ⅓ of the mixture into the bottom of a 9-inch springform pan, ensuring the edges are clear for later.
- Bake at 400°F (200°C) for 8 minutes, or until golden. Let cool completely.
- Attach the sides to the bottom of the springform pan. Press the remaining crust mixture onto the sides, creating a 1 ¾-inch-high crust.
- **Make the Filling:** Beat 3 (8 ounce) packages of softened cream cheese until smooth and creamy.
- Add 2 tablespoons lemon zest and mix well.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, ¼ cup all-purpose flour, and ½ teaspoon salt.
- Gradually add the dry ingredients to the cream cheese mixture, blending until combined.
- Add 4 large eggs and 2 large egg yolks one at a time, beating well after each addition.
- Gently fold in 1 cup of heavy whipping cream.
- Pour the filling into the prepared crust.
- Bake at 450°F (230°C) for 12 minutes.
- Reduce the oven temperature to 300°F (150°C) and continue baking for 55 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- After 1 hour, carefully loosen the sides of the springform pan with a spatula.
- Remove the sides after another hour. Refrigerate for at least 2 hours before serving.
- **Strawberry Glaze (Optional):** In a saucepan, crush 1 cup fresh strawberries. Add ¼ cup water and simmer for 2 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons sugar.
- Stir the cornstarch mixture into the hot strawberry mixture. Bring to a boil, stirring constantly, until thickened and clear. Cool completely.
- Top the cooled cheesecake with remaining strawberries and pour the glaze over them. Chill for at least 2 hours.
- **Pineapple Glaze (Optional):** Combine ½ cup pineapple juice and 2 tablespoons cornstarch in a saucepan. Stir in 2 tablespoons sugar and a pinch of lemon zest.
- Bring to a boil, stirring constantly, until thickened and clear. Cool completely.
- Arrange halved canned pineapple rings around the edge of the cheesecake. Spoon the pineapple glaze over the rings and chill for 2 hours.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
193g
Fat
138g
Carbs
21g
