 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
HONEY LEMON CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Madden Estate in Elmo, Texas in 1991. Ingredients:
1 cup graham cracker crumbs |
1/4 cup finely chopped walnuts |
2 tablespoons granulated sugar |
2 tablespoons butter melted |
1/2 teaspoon ground cinnamon |
32 ounces cream cheese softened |
1/2 cup granulated sugar |
1/2 cup honey |
2 tablespoons flour |
1 teaspoon vanilla |
4 eggs |
1 tablespoon grated lemon peel |
Directions:
1. Preheat oven to 325 then mix crumbs, nuts, 2 tablespoons sugar, butter and cinnamon.
2. Press firmly onto bottom of pan.
3. Beat cheese, 1/2 cup sugar, honey, flour and vanilla in large bowl with mixer until blended.
4. Add eggs 1 at a time mixing on low speed after each addition just until blended.
5. Stir in lemon peel then pour over crust and bake 65 minutes.
6. Run knife or metal spatula around rim of pan to loosen cake then cool before removing rim.
7. Refrigerate 4 hours or overnight.
|
|