Cheesecake

This Cheesecake is not only looking good tastes great!!!

For this cheesecake you will need: a food processer, a 9in. springform pan, cooking spray, parchment paper cut to size, small medium and large mixing bowls, aluminum foil, mixer scrapper, serving platter, measuring cup and measuring spoons.

Set oven to preheat 375, then prepare springform pan by spraying with cooking spray, line with fitted parchment paper and spray the parchment paper. Wrap aluminum foil around outside of pan.

Break up graham crackers into food processer, add sugar, salt, cinnamon, brown sugar, walnuts, pulsate until fine crumbs. Pour in medium size bowl. Melt butter in microwave approx. 20 sec. or so. add to graham cracker mix. Stir together until uniform. Put mix into springform pan and press around with round bottom cup. bake in oven for 10 minutes. Remove and set aside. Reduce temperature to 325.

With large mixing bowl & electric mixer beat cream cheese, sugar, flour and salt until smooth. Scrape down bowl add lemon zest, and lemon juice low speed until combined. Add eggs one at a time until all are incorporated. Scrapping bowl as necessary. Fold in Sour Creme. Pour into springform pan. Take care not to overbeat mix.

Bake at 325 for 1 hour may need to add more time (up to 40 minutes extra) depending on oven, or how long it takes to set. If cake seems to be browning too much on top, Cover loosely with aluminum foil. I cool this cheesecake in oven for 1 hour before removing it from oven. Upon removal from oven run a knife around edges of cheesecake I again let cool on counter for another hour before placing in refrigerator. Leave refrigerated for 8 hours or overnight.

Remove from springform pan to a serving platter and enjoy.

1 lb Strawberries

3 T. Sugar

1 t. lemon juice

1 t. orange juice

1/4 t. lemon and orange zest

for thicker compote mix

2 t. cornstarch 4 t. water added to beginning of compote place in saucepan and cook to desired consistency.

either cover cake with compote or serve on side. Also, can use other fresh fruit if desired for compote.

Crust Filling

12 graham crackers 32 oz. cream cheese (4, 8ounce pkgs) room temp.

2 T. sugar 2 c. sugar

1/8 t. salt 3 T. all-purpose flour

1/2 t. cinnamon 1/4 t. salt

1/4 c. brown sugar 4 t. vanilla extract

3/4 c. walnuts 1 t. lemon zest

5 T. butter 2 t. fresh lemon juice

6 eggs

1/2 c. sour cream