Lemon Cheesecake

By akselden

Ingredients

• 7 Tbs. melted butter
• 1 tsp. cinnamon
• 1 1/2 cups graham cracker crumbs
• 2 lemons well, slice thinly and remove
• 1/2 cup sugar
• 2 Tbs. light corn syrup
• 1/2 cup water
• 1 " piece of cinnamon stick
• 3 (8oz) packages cream cheese
• 4 eggs
• 1/2 tsp. Boyajian's Lemon Oil
• 2 Tbs. sifted flour

Preparation

Step 1

Combine 7 Tbs. melted butter, 1 tsp. cinnamon and 1 1/2 cups graham cracker crumbs. Mix well and press onto bottom and sides of 9" or 10" spring form pan. Set aside. Wash two lemons well, slice thinly and remove seeds. In small saucepan combine 1/2 cup sugar, Tbs. light corn syrup, 1/2 cup water and a 1" piece of cinnamon stick. Place over high heat and bring to full boil. Add lemon slices and reduce heat. Boil gently until fruit is tender and syrup has thickened, about 30 min. Remove from heat and cool completely. With electric mixer beat 3 (8oz) packages cream cheese until soft and smooth. Gradually add 6 tbs. sugar and blend well. While beating, add 4 eggs, one at a time, scraping sides of bowl frequently. Mix in 1/2 tsp. Boyajian's Lemon Oil and 2 Tbs. sifted flour. Beat until smooth. Pour into prepared spring form pan. Bake in 325° oven for 30 min. Remove to cooling rack and cool for 1 hour. With slotted spoon remove lemon slices from syrup and arrange on top of cheesecake. Refrigerate at least 3 hours before serving.