M.D. Spenser, author of the popular “Shivers” series, shares his favorite cheesecake recipe. Wonder how much would it cost to send it London to San Diego?
10 ounces of graham crackers
4 ounces of unsalted butter, melted, plus extra to grease
1 large unwaxed lemon
1 pound of cream cheese
½ cup sour cream
2 medium eggs
6 ounces of sugar
1 ½ teaspoon of vanilla extract
1 tablespoon of corn flour
2 ounces of raisins, if desired
- For the base, crumble the graham crackers into large crumbs, but not powder. Stir in the melted butter and mix well.
- Put the mixture into a greased, spring-release 8-inch cake pan. Press down evenly on the base using the back of a large spoon to pack it down well. Chill for at least one hour, until firm and solid.
- Grate the zest from the lemon and set it side. Cut the lemon in half. Cut three very thin slices from one half and set them aside. Squeeze the juice from the rest of the lemon.
- Put the lemon zest, lemon juice, cream cheese, sour cream, eggs, sugar, vanilla extract and corn flour into a large bowl. Beat with an electric beater until smooth. Fold in the raisins.
- Pour the mixture into the cake pan and shake it gently to level the surface. Bake at 350 degrees for 30 minutes. Put the lemon slices, slightly overlapping, on top in the center of the cheesecake. Back for 20-25 minutes more, until the cheesecake is just set and a light golden brown. Leave the cheesecake in the oven with the door slightly open until it is cool. For the yummiest results, chill in the refrigerator overnight. (If you’re in a rush, two hours will do, but it’s not quite as good that way.)
- Take the cheesecake out of the refrigerator half an hour before serving. Run a knife around the edge of the cake, then release and remove the side of the cake pan. Cut into slices and try not to eat too much!