Cheesecake Supreme and Variations

Title:
Cheesecake Supreme and Variations

Yield:
12 Servings

Categories:
Cheesecake,
Desserts




Ingredients:





 1 3/4 c  Finely crushed graham


          -crackers


   1/4 c  Finely chopped walnuts


   1/2 ts Ground cinnamon


   1/2 c  Butter;, melted


     3 pk (8-oz) cream cheese;,


          -softened


     1 c  Sugar


     2 tb All-purpose flour


     1 ts Vanilla


   1/2 ts Finely shredded lemon peel;,


          -optional


     2    Eggs


     1    Egg yolk


   1/4 c  Milk






 For crust: In a medium mixing bowl stir together crushed graham crackers,


 walnuts and cinnamon. Stir in butter. If desired, reserve 1/4 cup for


 topping. Press remaining crumb mixture onto the bottom and about 2 inches


 up sides of an 8- or 9-inch springform pan. Set pan aside. For filling: In


 a large mixing bowl combine cream cheese, sugar, flour, vanilla and lemon


 peel (if using); beat with an electric mixer on medium speed till combined.


 Add eggs and egg yolk all at once, beating on low speed just till combined


 (do not overbeat). Stir in milk. Pour filling into crust-lined pan. If


 desired, top with reserved crumbs. Place on a shallow baking pan. Bake in
a


 375 oven for 45 to 50 minutes for 8 inch pan or 35 to 40 minutes for 9 inch


 pan, or till center appears nearly set when shaken gently. Cool in the pan


 on a wire rack for 15 minutes. Use a sharp, thin bladed knife to loosen the


 crust from the sides of the pan; cool for 30 minutes more. Remove the sides


 of the pan. Cool cheesecake completely. Cover and chill at least 4 hours


 before serving. Makes 12 t0 16 servings.


 


 VARIATIONS:


 


 LOW-FAT BERRY MARBLE CHEESECAKE: Prepare crust as above, except reduce


 crushed graham crackers to 1/3 cup; omit walnuts and butter. Sprinkle onto


 bottom side of a well greased 8- or 9-inch springform pan. For filling,


 substitute three 8-ounce packages nonfat cream cheese for the regular cream


 cheese; add 1/2 cup refrigerated or frozen egg products (thawed) for the


 eggs and egg yolk. Prepare as directed. If desired, top with nonfat sour


 cream; spoon on seedless red raspberry preserves and swirl with a spoon.


 


 SOUR CREAM CHEESECAKE: Prepare Cheesecake Supreme as directed, except


 reduce cream cheese to 2 packages and omit milk. Add three 8 ounce cartons


 dairy sour cream with eggs. Bake about 10 minutes longer than Cheesecake


 Supreme.


 


 CHOCOLATE CHEESECAKE: Prepare Cheesecake Supreme as directed, omiting lemon


 peel. Melt 4 ounces semisweet chocolate. Beat melted chocolate into filling


 mixture just before adding eggs.


 


 CHOCOLATE SWIRL CHEESECAKE: Prepare Cheesecake Supreme as directed, omiting


 lemon peel. Melt 2 ounces semisweet chocolate. Stir melted chocolate into


 half the filling mixture. Pour chocolate mixture into crust; pour plain


 filling into crust. Gently swirl fillings with a spatula.


 


 Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to


 MC-Recipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16,


 1997