Crust:
- 1 3/4 cup graham cracker crumbs, finely crushed
- 1 stick butter or margarine, melted
- 1 teaspoon ground cinnamon
- 1/4 cup walnuts, finely chopped
Filling:
- 3 8-oz. packages cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoon all purpose flour
- 1/2 teaspoon grated lemon peel
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1 cup of milk
- berries (optional)
SUMMARY
- Serving Size: Serves 6
- Prep Time: 15 Minutes
- Cooking Time: 1 Hour 15 Minutes
INSTRUCTIONS
Crust:
- Combine the ingredients for the crust into a bowl. Mix well.
- Press into the bottom and 2 inches up the sides of an 8 or 9 inch spring form pan.
- Optional: Reserve 1/4 cup crust for garnish if desired. Set aside.
Filling:
- In another bowl, combine cheese, sugar, flour, lemon peel, and vanilla. Mix until fluffy. Add eggs all at once. Mix until just combined. Stir in milk by hand. Pour into crust. Sprinkle on reserved crust.
- Place pan on a cookie sheet. Bake in a 325 degree oven with a container of water in the oven to prevent cracking for 40-50 minutes (9 inch 35-45 minutes) or until one quarter remains unset in the middle.
- Remove from oven. Cool for 15 minutes on the wire rack. Loosen sides of pan. Cool 30 minutes. Remove side of pan. Cool thoroughly. Chill in refrigerator for at least 4 hours.
Berry Sauce (Optional):
- Combine 1 pint berries, 1/2-1 cut sugar, and a little cornstarch into a sauce pan. Heat gently to boil. Cook until thick enough to set.
- Pour on cool cheesecake and chill.
Chocolate Swirl (Optional):
- Omit lemon peel. After addition of milk, divide the filling in half. Add 1 square of melted semi-sweet chocolate into one batter, Stir until combined. Pour half of one batter into prepared crust. Add half of the other batter.
- Repeat. Swirl gently with a spatula. Bake as above.
