Renny Darling's

Lemon and vanilla are a wonderful pair in this creamy cheesecake. A word of caution. Cream cheese is now being made with ingredients that make it more spreadable. It is not the best for cheesecakes. It sometimes makes them grainy and not the usual velvety texture. Try to find a cheese store that sells the old-fashioned cream cheese in bulk. If not available, then underbake the cheesecake by 10 minutes and let it firm up in the refrigerator.

Crust:
1 1/4 cups graham cracker crumbs
2 ounces butter, (1/2 stick), melted
1/2 cup coarsely chopped walnuts
2 tablespoons cinnamon sugar

Filling:
3 packages (8 ounces, each) cream cheese, softened
1 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla
3 tablespoons lemon juice and
2 teaspoons grated lemon zest

Stir together the crust ingredients until blended. With your fingers, press mixture evenly on the bottom and 1/2-inch up the sides of a 10-inch springform pan that is lined with parchment paper. In the large bowl of an electric mixer, beat the filling ingredients until blended. Do not overbeat. Pour mixture evenly into the prepared crust.

Bake in a 350° oven for about 50 minutes or until top is just beginning to take on color. Do not overbake. Cool in pan and then refrigerate for at least 4 to 6 hours. Overnight is good, too. Remove from pan and serve with a spoonful of Raspberry Syrup. Serves 12.

Raspberry Syrup:
1 package frozen raspberries in syrup, (10 ounces), defrosted
1 cup fresh raspberries
1 teaspoon finely grated lemon zest

Combine all the ingredients and refrigerate until serving.

Note: -Lemon zest is obtained by grating the yellow peel of the lemon. It does not include the white part (the pith).

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