Old Fashioned Cheesecake

I first found a recipe for cheesecake when I was in college as a young woman in the late 70s/early 80s.  Over time I have adapted it and improved it.  (I hope!)


Crust:
1 1/4 cups graham cracker crumbs (about 15 squares)
2 tablespoons sugar
4 tablespoons butter, melted

• Heat oven to 350 degrees.
• Mix cracker crumbs, sugar and butter.

• Press in bottom of a 9-inch springform pan.
• Bake 10 minutes and cool.

Yum!  Golden, buttery deliciousness.

Cake:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla
4 eggs

• Heat oven to 300 degrees.
• Beat cream cheese in a large mixing bowl.

• Add 1 cup sugar gradually, beating until fluffy.
• Add lemon peel and vanilla.
• Beat in one egg at a time.

• Pour over crumb crust and bake exactly 50 minutes.

Mix 2 cups sour cream, 4 tablespoons sugar, and 2 teaspoons vanilla together and pour atop.

• Bake 20 minutes more.
• Cool to room temperature.
• Refrigerate at least 3 hours but no longer than 10 days.
• Loosen edge of cheesecake with knife before removing side of pan.

This is delicious served as is.  It is also delightful with fresh fruit, chocolate fudge sauce, or a variety of fruity pie fillings or glazes.  A tasty strawberry glaze recipe follows:

Strawberry Glaze

• Arrange 1 cup sliced strawberries on cheesecake. 
• Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly until jelly is melted and smooth.
• Remove from heat; let stand 5 minutes.
• Pour over strawberries just before stirring.