"Real New York Style" Cheesecake Supreme

Makes 12 servings • From the kitchen of Petey McCune

Ingredients

Crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup (1 stick) butter
1 egg yolk, slightly beaten
1/4 teaspoon vanilla

Filling:
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 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 cup whipping cream
5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. pkgs)

Directions

1. Beat softened cheese until creamy.

2. Add vanilla.

3. Mix next four ingredients, (note: important to put lemon peel in flour to coat it), gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend.

4. Gently stir in whipping cream.

5. Turn into crust-lined pan.

6. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 1 hour. May need a little time longer because of the 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

1. Remove from oven; cool.

2. Loosen sides with spatula after 1/2 hour.

3. Remove sides at end of 1 hour.

Note: This cheesecake is at its very best if refrigerated overnight.