1 ¼ cup graham cracker crumbs (16 squares)
2 tbs. sugar
3 tbs. Butter or margarine, melted
2 - 8 oz. And 1 - 3 oz. Cream cheese, softened
1 cup sugar
¼ tsp. Vanilla
2 tsp. Grated lemon peel (optional)
Heat oven to 350F. Stir together cracker crumbs and 2 tbs. Sugar.
Mix in butter. Press mixture into bottom ungreased 9 inch spring
form pan. Bake 10 minutes. Cool. Reduce oven to 300F. Beat cream
cheese in large mixer bowl. Gradually add 1 cup sugar, beating until
fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time.
Pour over crumb mixture. Bake until center is firm, about 1 hour.
Cool to room temperature. Spread with glaze. Refrigerate at least
3 hours. Loosen edge of cheese cake with knife before removing side
of pan. Yields 12 servings.
Blue berry glaze.
Drain 1 can (16 0z.) blueberries, reserving liquid. Add enough water
to measure 1 cup. Mix ½ cup sugar and 2 tbs. Cornstarch in
small saucepan. Stir in 1 cup liquid. Cook, stirring until mixture
thickens and boils. Boil and stir 1 minute. Remove from heat, stir
in blueberries. Cool.
Grandpa Ron Heim was reputed to have the Heim sweet tooth. Upon
one of his visits to our home in Iowa, John and I were awakened
late in the night by a disturbance in the kitchen. Upon a sleepy,
half awake investigation there was Ron caught red-handed with his
head in the refrigerator wolfing down some of his favorite, extra
rich, cheese cake. From that point on the cheese cake would have
to be hidden when Ron and Carolee would visit us. I would have to
hide it from my own kids and Grandpa Ron so everyone would at least
get one piece. It became a joke between us. So one Christmas I gave
him his very own cheese cake!