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(recipe, Maggie Restivo)


I cannot explain to you how tasty this is! I believe my mom got this recipe from a friend of her when I was really young. I'm not sure though. No matter where it came from it is super good.


  1. Graham Cracker Crust:
  2. 1½ cups graham cracker crumbs
  3. 5 Tbsp. unsalted butter
  4. ½ cup firmly packed brown sugar
  5. a pinch of ground cinnamon
  6. Cheesecake Batter:
  7. 2 lb. cream cheese, softened
  8. 1½ cups sugar
  9. 5 large eggs
  10. 2 tsp. pure vanilla extract
  11. 1 Tbsp. fresh lemon juice
  12. ¼ tsp. almond extract
  13. 1 10.0 oz. can of double cream (I use Nestle because it's what my mom always used)
  14. ¼ cup all purpose flour


  1. Preheat the oven to 325*
  2. For Graham Cracker Crust: toss graham cracker crumbs, butter, brown sugar, and cinnamon, together in the bottom of a 9 in. springform pan and press firmly into the bottom of the pan.
  3. For Batter: in a mixing bowl, blend cream cheese with sugar until well blended. Add the eggs, vanilla, lemon juice, almond extract, double cream and flour.
  4. Mix on low until well blended (about 5 minutes) until smooth. Pour into the springform plan.
  5. Place the pan onto a baking sheet lined with parchment paper (to keep the bottom of the cheesecake from burning)
  6. Bake for 60 to 75 minutes until the cheesecake has just set.
  7. Increase the oven temperature to 350* and bake for 4-8 more minutes.
  8. Turn off the oven and open the oven door.
  9. Let the cheesecake cool in the oven for 1 hour
  10. Refrigerate for 8 hours but preferably overnight before serving.