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2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon, ground
Cake Filling:
1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated 2 t Vanilla
Page 13 of 47 Cheesecake Recipes
2/16/2003 e-book://Pages/cheesecake_recipes.htm
2 c Sour cream 3 T Sugar 1 t Vanilla
1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk, Well beaten 1 T Butter Preheat oven to 350 degrees F.

Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately.
Bake 10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and spread this glaze on the cake before the glaze thickens too much.

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