Classic Cheesecake

by Linda Satterfield

Servings: 10 servings

INGREDIENTS

1 lb. cream cheese
1-1/2 cup granulated sugar
2 lg. eggs
1/2 tsp. ground cinnamon
1 tsp. lemon rind, grated
1/4 cup unbleached flour
1/2 tsp. salt
Confectioner's sugar
3 tbsp. butter
Fruit topping

INSTRUCTIONS

Preheat the oven to 400°F. In a large mixing bowl cream the cheese, 1 tbsp. of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tbsp. of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400°F, then reduce the temperature to 350°F and bake for another 25 to 30 minutes. The knife should come out clean.

Cool the cake to room temperature, then sprinkle with confectioners' sugar if desired or add a fruit topping.

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