Recipe Train

Tina Kramer always enjoyed the cheesecake her grandmother, Marie Enninga, made for her and her brother. When she was no longer able to, Kramer found a recipe in a cookbook and has made it ever since. Though she thought it would be hard to make, she found it to be surprisingly easy. It’s great plain, but Kramer also suggested topping the cheesecake with cherries or any fruit. “Now I like to take it to family gatherings, and it is usually a hit with everyone.”

Cheesecake Supreme

    1 3/4 cup crushed graham crackers
    1/4 cup finely chopped walnuts
    1/2 teaspoon ground cinnamon
    1/2 cup melted butter
    3 8-ounce packages of cream cheese (softened)
    1 cup sugar
    2 tablespoons all purpose flour
    1 teaspoon vanilla
    1/2 teaspoon finely shredded lemon peel (optional)
    2 eggs
    1 egg yolk
    1/4 cup milk
    
    For crust, combine crushed graham crackers, walnuts and cinnamon. Stir in melted butter. If desired, reserve 1/4 cup crumb mixture for topping. Press the remaining crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch spring form pan. Set pan aside.
    For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla and lemon peel with electric mixer until combined. Add eggs and yolk all at once, beating on a low speed just until combined. Stir in milk.
    Pour filling into crust-lined pan. If desired, sprinkle with reserved crumbs. Place on a shallow baking pan in oven. Bake in a 375 degree oven 45-50 minutes for an 8-inch pan, 35-40 minutes for a 9-inch pan, or until center appears nearly set when shaken. (You want the center to jiggle or it will be too done.)
    Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
  

Next stop on the Recipe Train:
Karin Kramer’s applesauce cake and cream cheese frosting

Chugga chugga chew chew!