Three Olives and an Artichoke

Some days woman does not live by knitting alone:

Followed off by a steak and this perfect cheese cake

Cheesecake in Yarnland

1 T melted butter
3 T graham cracker crumbs
2 lbs regular cream cheese – room temperature
1 ¼ cup sugar
4 large eggs
1 egg yolk
1 t finely chopped zest of lemon
2 t vanilla extract
¼ cup heavy cream
¼ cup sour cream

Preheat oven to 500 degrees. Cover the base of a 10” spring mold pan with Aluminum foil. Brush melted butter in the bottom of pan, sprinkle with graham cracker crumbs and distribute evenly.

Beat cream cheese until smooth; gradually add sugar, vanilla and lemon zest and beat for at least 3 minutes. Add eggs and yolk one at a time; scrape down sides of bowl and mix well between each addition. (Any cream cheese that is not mixed at this time becomes lumpy).Mix in heavy cream and sour cream by hand.

Pour into pan and put in preheated oven. Bake at 500 for 10 minutes then turn the oven down to 200 and bake for 1 hour. Turn the oven off and leave in for 1 more hour. Then take out to cool for a little and then chill in the fridge.

This really is the best best best cheesecake. It is a mixture of three of an old recipe from my ex sister in law, the Perfect Recipe cookbook and an Internet recipe I found.