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Lemon Cheesecake


cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
40 ounces cream cheese, softened
1⅔ cups granulated sugar
5 eggs
⅛ teaspoon salt
1 teaspoons vanilla extract
cup lemon juice


Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10 inch spring form pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1⅔ cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into the prepared crust. Bake at 300 degrees F for 1 hour 20 minutes. The centre may be soft, but will set when chilled. Cool on a wire rack; cover and chill for 8 hours.

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