" Real New York Style" Cheesecake Supreme

Ingredients

CRUST

• 1 cup sifted all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 1/2 cup butter
• 1 slightly beaten egg yolk
• 1/4 teaspoon vanilla

FILLING

• 5 (8 ounce) packages cream cheese, softened (3 low-fat, and 2 regular)

• 1/4 teaspoon vanilla
• 3/4 teaspoon grated lemon peel
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4-5 eggs (enough to make a cup)
• 2 egg yolks
• 1/4 cup whipping cream

Directions

1. 1

   MAKE CRUST:.

2. 2

   Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).

3. 3

   Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.

4. 4

   Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.

5. 5

   MAKE FILLING:.

6. 6

   Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.

7. 7

   Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.

8. 8

   Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).

9. 9

   Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.