Cheesecake Supreme

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Servings: 4 servings Difficulty: Advanced
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A rich, creamy New York-style cheesecake with a buttery crust and tangy cherry topping
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Cheesecake Supreme

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 3010.6

Description

This Cheesecake Supreme is the ultimate showstopper for any dessert table. It features a delicate, lemon-infused butter crust that provides a perfect textural contrast to the incredibly dense, velvety cream cheese filling. The batter is baked slowly to achieve that signature crack-free surface and custard-like center. Topped with a vibrant, homemade cherry sauce that balances the richness with bright acidity, this dessert is pure indulgence. It is ideal for birthdays, holidays, or whenever you need to impress guests. While it requires patience to chill properly, the result is a sophisticated, restaurant-quality treat that tastes homemade.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. For the crust, combine the flour, sugar, and lemon peel in a bowl.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Stir in the slightly beaten egg yolk and vanilla until the dough holds together.
  5. Remove the side ring of an 8 or 9-inch springform pan. Pat one-third of the dough onto the bottom of the pan base.
  6. Bake the crust bottom for 7 minutes until golden. Cool completely.
  7. Butter the sides of the springform ring and reattach it to the crust base.
  8. Pat the remaining two-thirds of the dough up the sides of the pan to a height of 1 3/4 inches. Set aside.
  9. For the filling, beat the cream cheese, the remaining vanilla, and remaining lemon peel in a large bowl until fluffy.
  10. Stir together the remaining sugar, flour, and salt; gradually mix into the cream cheese mixture.
  11. Add the whole eggs and egg yolk all at once. Beat on low speed just until combined; do not overmix.
  12. Stir in the milk until smooth.
  13. Pour filling into the prepared crust-lined pan.
  14. Bake at 450°F (230°C) for 10 minutes.
  15. Reduce oven temperature to 300°F (150°C). Bake for 50 to 55 minutes more, until the center is set and a knife inserted near the center comes out clean.
  16. Cool in the pan on a wire rack for 15 minutes.
  17. Loosen the sides of the cheesecake from the pan with a thin spatula.
  18. Cool for 30 minutes, then remove the side ring of the pan.
  19. Cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
  20. For the cherry sauce, combine the remaining sugar, cornstarch, and a dash of salt in a saucepan.
  21. Stir in the water until smooth.
  22. Add the cherries (thawed if frozen).
  23. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
  24. Continue cooking and stirring for 1 to 2 minutes more.
  25. Cover the saucepan and chill the sauce without stirring.
  26. Serve slices of cheesecake topped with the chilled cherry sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3010.6kcal
% Daily Value *
Total Fat 232.3g358%
Saturated Fat 140.4g702%
Cholesterol 933.9mg312%
Sodium 3343.0mg140%
Total Carbohydrate 184.0g62%
Dietary Fiber 1.7g7%
Sugars 129.3g
Protein 48.7g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, dessert, cream cheese, cherry sauce, baking, springform pan, lemon zest, butter crust, new york style, party dessert, holiday treat, chilled, rich, creamy, classic
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