For a luncheon on Flag Day I needed a dessert in patriotic colors. Cheesecake Supreme with fresh strawberries and blueberries, or cherry and blueberry pie filling as toppings would do the trick. While I’m not ready to be hired on by Cheesecake Factory, this is a good start for me (who hasn’t made a cheesecake for eons.) Next time I will shorten the bake time maybe 5 minutes, as the minimum time allotted by the recipe was not minimum enough! (I have left the original baking time unchanged below though.) The satisfaction of my guests was gauged by the serving platter ~ there was nary a crumb left!
Combine crushed graham crumbs, walnuts and cinnamon. Stir in melted butter. If desired, reserve 1/4 cup of crumb mixture for topping. Press remaining crumb mixture in bottom and about 2 inches up sides of an 8 or 9 inch springform pan; set pan aside.
Set oven to 375 degrees F.
In large mixing bowl beat cream cheese, sugar, flour, vanilla, and lemon peel with an electric mixer untilo combined.
Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk.
Pour filling into crust-lined pan. If desired, sprinkle with reserved crumbs.
Place on shallow baking pan in oven. Bake 45 to 50 minutes for an 8-inch pan, or 35 to 40 minutes for a 9-inch pan (see note above in summary concerning bake time.) The center when done will appear nearly set when shaken (juggled) slightly.
Cool in the pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
Cover and chill at least 4 hours before serving. Serve with optional toppings of strawberries and blueberries, or cherry and blueberry pie filling.