Classic Cheesecake

From The Wonderful World of Freezer Cooking by Helen Quat this recipe is a winner that will not let you down. We have baked it many, many times and it always steps up to the plate!

Serves 14-16


  • 1 ¼ cup graham cracker crumbs
  • 4 tablespoons ground almonds or walnuts
  • 2 tablespoons sugar
  • 1 teaspoon ground lemon peel
  • ½ cup melted butter


  • 1 ½ pounds soft cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 teaspoons lemon juice
  • 1 teaspoon lemon rind
  • 4 eggs


  1. Preheat oven to 350 degrees
  2. Combine the crust ingredients (graham cracker crumbs, nuts, sugar and lemon peel) while stirring in butter till thoroughly blended.
  3. Press mixture firmly against bottom of 9” spring form. Bake in 350 degree oven for 10 minutes.
  4. In a large bowl or mixer, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind. Blend well. Add eggs, 1 at a time, and beat at medium speed for 10 minutes, until fluffy. Pour into pan on top of crust.
  5. Bake at 250 degrees for 35 minutes. When 35 minutes is up, turn off the oven and leave the oven door ajar.


  • 1 pint sour cream
  • ½ cup sugar
  • ½ teaspoon vanilla
  1. Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake in 250 degree oven for 10 minutes. Sprinkle with cinnamon. Cool*. Wrap. Freeze.

Serving Day: Remove from spring form and thaw in refrigerator for 4 to 5 hours.

* To serve without freezing, refrigerate for 2 hours or more before un-molding

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