Crust- Combine flour and 3 Tbsp sugar. Cut in 6 Tbsp butter until crumbs are the size of peas. Add egg yolk and 1/4 tsp vanilla and mix. Pat 1/3 of dough flat on the bottom of 8 inch or 9 inch pie pan. Bake at 400 for 7 minutes or until edges begin to brown. Remove from oven and cool.
Filling- Blend cream cheese, 1/2 cup butter, and egg white, while adding up to 1 cup milk slowly to reach desired consistency. Once completely blended, mix in 1/2 cup sugar, 1 tsp vanilla, and almond extract.
Roll remaining dough into a snake. Line pie pan with dough and press down to form edges of crust. Pour filling into pan. Bake at 450 for 10 minutes. Reduce temperature to 350 and bake until crust edges turn golden brown. Remove from oven, allow to cool, and refrigerate to set.
Topping- In a saucepan, cook water and strawberries 2 minutes, drain. In small bowl, mix 1/3 cup sugar and cornstarch. Add to strawberry mixture and bring to a boil, stirring constantly. Reduce heat and continue stirring until cornstarch is dissolved and strawberry mixture is slightly transparent. Remove from heat and cool. Serve on top of cheesecake.
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