Cheesecake

Graham Cracker Crust:

½ teaspoon cinnamon

1 ¾ cup graham cracker crumbs

1/3 cup margarine

¼ cup sugar

Press in bottom and upsides of spring flour pan and bake for eight minutes.

Filling:

4, 8 oz packages of cream cheese

1 ¾ cup sugar

4 eggs

2 tablespoons fresh lemon juice (optional)

1 lemon rind (optional)

1 ½ teaspoon vanilla

3 ½ tablespoon corn starch

1 cube melted butter

2 cups sour cream

 

Cream, cream cheese and sugars then add and mix in each egg one at a time. Add lemon and vanilla and mix until smooth. Add corn starch and beat until smooth, set it aside. Mix in a separate bowl, butter and sour cream until smooth. Combine all ingredients and pour into crust. 

 

Bake at 350 degrees for 1 hour and 15 minutes. 

 

Turn off oven and let the cheesecake sit for 2.5 hours with the door shut. Refrigerate until completely chilled.

 

 - Norma Haynie