Beat cream cheese until creamy. Beat in remaining ingredients until blended. Do
not overbeat. Pour mixture into Lemon Butter cookie crust (Recipe follows) and
bake in 350 oven for about 50 minutes or until a cake tester inserted in center
comes out clean, no longer. Do not over bake. Allow to cool in pan for 30
minutes and then refrigerate for at least 4 to 6 hours. Overnight is good, too.
Serve with a spoonful of raspberry lemon sauce, as a lovely accompaniment.
Lemon Butter Cookie Crust:
2 cups vanilla wafer crumbs
1/3 cup melted butter
1 T. grated lemon peel
Stir together ingredients until blended. Press mixture on bottom and 1 inch up
sides of 10 inch springform pan.
Raspberry Lemon Sauce:
1 pkg. frozen raspberries in syrup, drained, 10 oz. Reserve juice and place in a
1 t. cornstarch
1 T. grated lemon
Put raspberries in a bowl. In a pan, stir together raspberry juice and
cornstarch, and cook over low heat, stirring until mixture is thickened and
clear. Remove from heat and stir in raspberries and lemon.
This is a lovely, light and creamy cheesecake.
Source: Renny Darling