Updated Thursday, May 8th, 2003
Yield: 10 to 12 servings
Your grandmother will have to forgive us, but this truly is the World’s Best Cheesecake. It’s wonderful with toppings like chocolate or fresh fruit, but will stand out just on its own. With a smooth, creamy center that doesn’t crack, a buttery walnut and graham cracker crust, and a touch of tangy lemon, this recipe is fit for the blue ribbon at any event. So whether it’s the big Fourth of July cookout or just family night at home, you can brag that your recipe is the World’s Best cheesecake.
Preheat oven to 350 degrees F. Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.
Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.
In this issue: Summer Off the Beaten Path
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