Desserts recipes


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


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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