For the crust:

1-½ cusp Graham Cracker crumbs
¼ cup confectioner’s sugar, sifted
6 tbsps. Butter, melted
1 tsp. cinnamon

For the cheesecake filling:

1 cup sugar
1/3 cup whipping cream
2 pints baker’s cheese
4 eggyolks, beaten
3 tbsps. flour
1 tsp. vanilla or
2-½ tbsps. lemon juice
1 tsp. lemon rind, grated
4 eggwhites


Step 1

To prepare the crust: Stir the crumbs with the confectioner's sugar, butter and cinnamon. Stir until well-blended. Pat the crust on pan to be used to desired thickness.

Step 2

To prepare the filling: Dissolve the sugar in the whipping cream. Add the baker's cheese, eggyolks, flour, vanilla, lemon juice and lemon rind; set aside. Meanwhile, beat the eggwhites until stiff and fold into cheese mixture. Pour into the shell-crust. Sprinkle top with remaining crumbs if desired. Bake at 350ºF for about an hour.

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