CHEESECAKE SUPREME
( Starr County)

Crust
3/4 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon grated lemon peel
6 tablespoons fat-free margarine
1 slightly beaten egg yolk
1/4 teaspoon vanilla
vegetable cooking spray

To prepare crust, combine 3/4 cup flour, 3 tablespoons sugar and 1/2 teaspoon lemon peel. Cut margarine till crumbly. Stir in slightly beaten egg yolk and vanilla. Pat 1/3 of dough onto bottom of 8-inch springform pan (sides removed) and bake in 400 degree oven for 7 minutes or until golden; allow to cool. Next spray sides of pan with cooking spray and attach bottom. Pat the remaining dough onto sides of pan to a height of 1 3/4 inches.

Filling
3-8-ounce packages fat-free cream cheese, softened
1/2 teaspoon vanilla
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 eggs plus 1 egg yolk
1/4 cup milk
1 cup halved fresh strawberries

Increase oven temperature to 450 degrees. To prepare filling, let cream cheese soften to room temperature and beat till creamy, then add remaining lemon peel and 1/2 teaspoon vanilla. Mix 1 cup of sugar, 2 tablespoons flour, and 1/4 teaspoon salt, and gradually blend into cream cheese. Add 2 eggs and 1 egg yolk all at once, and beat just until blended. Stir in milk and turn into the crust-lined pan. Bake at 450 degrees for 10 minutes; reduce heat and bake at 300 degrees for 55 minutes. Cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more and remove sides of pan and cool 2 hours longer. Place halved strawberries on cooled cheesecake and pour glaze over strawberries and chill at least 2 hours.

Strawberry Glaze
3/4 cup fresh strawberries
1/2 cup water
1/3 cup sugar
4 teaspoons of cornstarch

Crush strawberries; add water, cook 2 minutes and sieve. In saucepan combine sugar and cornstarch; gradually stir in sieved berry mixture. Bring mixture to a boil; stir constantly. Cook and stir until thickened and clear. Cool at room temperature.

4H Recipe Index