I’m not much of a cook. My husband is an amazing cook…. so good that I don’t even TRY anymore because it’s just not worth it. But once in a great while, I get to surprise him with a cheesecake, and guess what?? It is pretty DARN good, despite me not knowing a *thing* about making cheesecakes. The original recipe is in a plain paper “cookbook” full of recipes I’ve found online, or been given over the last few years, and doesn’t have an author named. Enjoy!!
Combine and press the crust ingredients into the bottom of a 11-12 inch spring form pan. Bake at 350 degrees for 5 minutes.
For the filling, beat cream cheese until completely smooth, then add eggs one at a time. Gradually add the sugar, then flour, lemon juice and vanilla. Add in lemon zest. Pour into crust and bake 350 for 35 minutes.
While filling is cooking, blend topping ingredients together, and allow to sit at room temperature. When cake comes out of the oven, spread mixture on top and return to oven for another 15 minutes. Allow cake to cool in oven.
After cake has cooled, make glaze on stove top. Combine all ingredients and blend until smooth. Bring to a boil, stirring constantly, until thickened (about 3 minutes). Chill until cool, but not set. Place fruit on top of cheesecake, and pour glaze on top. Chill cake overnight.