Title: Lemon Chesecake
Categories: Dessert
Yield: 4 Servings

3/4	c	Graham cracker crumbs
2	tb	Sugar
1	tb	Ground cinnamon
1	tb	Butter or margarine,
		Softened
40	oz	Cream cheese, softened (5
		Packages)
1 2/3	c	Sugar
5		Eggs
1/8	ts	Salt
1 1/2	ts	Vanilla extract
1/4	c	Lemon juice

Combine the graham cracker crumbs, sugar and cinnamon; stir well and set aside. Grease the bottom and sides of a 10-inch springform pan with butter. Add the crumb mixture. Tilt the pan to coat the sides and bottom. Chill.

Beat the cream with an electric mixer at medium speed until light and fluffy. Gradually add the 1 2/3 cups of sugar, beating well at high speed. Add the eggs, one at a time, beating well after each addition. Stir in the salt, vanilla and lemon juice. Pour the mixture into the prepared crust. Bake at 300F for 1 hour and 20 minutes (the center might be soft but will set when cooled). Cool on a wire rack. Cover and chill for 8 hours before serving.

Makes 10 servings.

{Dale Safrit, Columbus, Ohio)

[Southern Living; January 1992]

Posted by Fred Peters. From: Fred Peters Date: 08-20-98 (20:29) The Once And Future Legend (1) Cooking

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