| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 3/4 | c | All purpose flour |
| 3 | tb | Sugar |
| 1 | ts | Grated lemon peel |
| 6 | tb | Butter |
| 1 | Slighly beaten egg yolk | |
| 1/2 | ts | Vanilla |
| 3 | pk | (8-oz) cream cheese; softened |
| 1 | c | Sugar |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1/4 | c | Milk |
| 3/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | ds | Salt |
| 1/3 | c | Water |
| 4 | c | Fresh or frozen unsweetened pitted tart red cherries; thawed |
INSTRUCTIONS
CHERRY SAUCE From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT 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.) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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