Crust:

• ¼ lb or one stick of butter – cut in pieces for food processor
• ¼ cup sugar
• 1 large egg
• 1 ½ cups flour

Filling:

• 5 x 8 oz. packages of Kraft Philadelphia Cream Cheese
• (If Kraft ever stop producing this product all cheesecake making in the world will stop.)
• 1 ¾ cups sugar
• 3 tbsp. flour
• 1 tsp of grated lemon peel
• ¼ tsp Salt
• ¼ tsp vanilla
• 5 large eggs and 2 large egg yolks
• ¼ cup Sour Cream

1 recipe of fruit Glaze ( I will provide some options but really its usually about 2 cups of frozen fruit like blueberries or strawberries, 1/3- ½  a cup of sugar, corn starch (4 tbsp) to thicken it and some lemon juice to give it zing. Boil it and stir for about 4-5 minutes until it thickens and then set aside to cool. In season you can top with fresh fruit after you put the glaze on.)

Method

Crust

Put all the ingredients in a food processor and whir until it all forms a ball. Its ready. Using a 9 inch spring form pan press the dough out over the base and about ½ to 2/3’s up the sides. Pop in a 400 degree F. oven for 6 minutes or so and then remove and set aside. You can then turn the oven up to 500 degrees F. to be ready for the cake.

Filling:

Beat the cream cheese in a large bowl until light and fluffy. Gradually add sugar, flour, salt, lemon, and eggs and mix thoroughly.At the end stir in the sour cream. The filling will be fairly thin but don’t worry. Pour the mixture into the spring form pan and place in the oven at 500 degrees for 8 minutes then reduce the heat to 200 degrees and leave for 1 hour or longer. When you take it out the centre should jiggle slightly when shaken gently. Leave to cool for a few hours or overnight and serve with desired glaze.