Cheesecake recipe

Crust:
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
Topping:
2 c Sour cream 3 T Sugar 1 t Vanilla
Glaze:
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.