CHEESECAKE I

INGREDIENTS (one cheesecake)
          CRUST:
     2 cups    graham cracker crumbs
     6 Tbsp    melted butter
     2 Tbsp    white sugar
     1/2 tsp   ground cinnamon
          CAKE FILLING:
     1 1/2 lb  cream cheese
     3/4 cup   sugar
     3         eggs
     1/4 cup   lemon juice
     2 tsp     grated lemon rind
     2 tsp     vanilla
          TOPPING:
     2 cups    sour cream
     3 Tbsp    sugar
     1 tsp     vanilla
          GLAZE:
     1/2 cup   sugar
     1 1/2 Tbsp
               cornstarch
     1/4 tsp   salt
     3/4 cup   water
     1/3 cup   lemon juice
     1         egg yolk, WELL BEATEN.
     1 Tbsp    butter

PROCEDURE
          (1)  Preheat oven to 350 deg. F.  Combine crust
               ingredients. Press crust on bottom and sides of
               buttered 10-inch springform pan. Bake 5 minutes,
               and cool.

          (2)  Beat cheese until soft. Add sugar and blend well.
               Add eggs, one at a time, beating well after each.
               Mix in the lemon rind and the vanilla, and add to
               the mixture. Pour into the pre-baked crust, and
               bake 35 minutes.

          (3)  Combine topping ingredients, spread on top of
               cheesecake, and return to oven immediately. Bake
               10-12 minutes and remove from oven.

          (4)  Combine dry glaze ingredients; add liquid glaze
               ingredients. Cook over low heat until thick. Add 1
               Tbsp of butter. Cool, and spread this glaze on the
               cake before the glaze thickens too much.

NOTES
     Some pointers: this is the traditional crust, but I often
     use a more floury-baked-pie-crust-like one.  It's not too
     critical.  The magic to getting the texture perfect is in
     how you beat the cheese.  I use a kitchen aid, work slowly,
     scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE
     EVERYTHING.  Using cold cream cheese guarantees lumps.
     Don't beat too hard before putting in the sugar, but make
     sure it's even and fluffy before the eggs go in. Then again,
     don't overbeat. It takes practice.

     I've been known to make it with no sugar or vanilla in the
     topping, and I think it's more interesting. but the contrast
     between the layers may confuse those accustomed to restau-
     rant cheesecakes.

     The glaze is easy as glazes go, but treat it properly.  In
     particular, stir constantly until it's thick, but don't stir
     hard or you'll break down the starch.

RATING
     Difficulty: rather difficult (timing is critical.) Time: 1
     hour.  Precision: measure carefully.

CONTRIBUTOR
     Rob Pike, research!rob
     AT&T Bell Laboratories, Murray Hill, NJ