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Russ's Cheesecake Supreme

Russ Myers


This is a basic, versatile cheescake recipe which can also be used in preparation for Sour Cream Cheesecake, Liqueur Cheesecake, or Chocolate Swirl Cheesecake.

★★★★★ 3 votes
12 / 16 servings
30 Min
50 Min


1 3/4 C Finely crushed graham crackers
1/4 C Finely chopped walnuts
1/2 tsp Ground cinnamon
1/2 C Butter (or margarine), melted
24 oz Cream cheese, softened (3-8oz Pkgs)
1 C Sugar
2 Tbs All purpose flour
1 tsp Vanilla
1/2 tsp Finely shredded lemon peel (optional)
2 Eggs
1 Egg yolk
1/4 C Milk
1 Recipe Fruit Sauce (see below)
Fruit Sauce; Optional
1/2 tsp Finely shredded orange peel
1/4 C Orange juice
1 Tbs Cornstarch
1/4 tsp Ground cinnamon
1 8 to 8 3/4 oz can fruit (unpeeled apricot halves, pitted light sweet cherries, peach slices, crushed pineapple, or fruit cocktail) Or one 10oz package frozen red raspberries or strawberries, thawed.


1For crust, in a medium mixing bowl combine crushed crackers, nuts, and cinnamon. Stir in melted butter. If desired, reserve ΒΌ cup of this crumb mixture for topping. Press remaining crumb mixture onto the bottom and about 2 inches up the sides of an 8 or 9 inch springform pan. Set pan aside.For filling, in a large bowl beat cream cheese, sugar, flour, vanilla, and if desired, lemon peel with an electric mixer on medium to high speed until combined. Add whole eggs and yolk all at once. Beat on low speed just until combined. Stir in milk.Pour filing into the crust lined springform pan. If desired, sprinkle with reserved crumbs. Bake cheesecake on a shallow baking pan in a 375F oven for 45 to 50 minutes for the 8 inch pan ( 35 to to 40 minutes for the 9 inch pan) or until cheesecake test done.Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust sides from pan. Cool for 30 minutes more. Remove sides of the springform pan. Cool cheesecake completely, then chill for at least 4 hours. If desired serve with a Fruit Sauce.Fruit Sauce;In a small saucepan stir together orange peel, orange juice, cornstarch, and cinnamon. Stir in undrained fruit (cut up any large pieces). Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm or cool. Makes 1 1/3 cupsSour Cream Cheesecake; Prepare Cheesecake Supreme as directed above except reduce cream cheese to 2 packages and omit the milk. Add three 8 oz cartons dairy sour cream with the eggs. Bake about 55 minutes for the 8 inch pan(about 50 minutes for the 9 inch pan).Liqueur Cheesecake; Prepare Cheesecake Supreme as directed above. except substitue 1/4 cup white creme de menthe, cream de cacao, amaretto, or coffee liqueur for the milk.Chocolate Swirl Cheesecake; Prepare Cheesecake Supreme as directed above, except omit lemon peel, Stir 2 squares (2 ounces) semisweet chocolate, melted and cooled, into half of the filling. Gently pour half of plain filling

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom