Lemon Deluxe Cheesecake
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon pure lemon extract
1/2 teaspoon pure vanilla extract
1/4 cup milk
3 slightly beaten eggs
raspberries and/or strawberries (optional)
For crust, in a medium bowl combine crushed graham crackers, walnuts, 1 tablespoon sugar, cinnamon, and nutmeg. Stir in melted butter. Press crumb mixture onto bottom and about 2 inches up the side of a 9-inch springform pan. Set pan aside.
For filling, in a large bowl beat cream cheese, 1 cup sugar, flour, lemon extract, and vanilla with an electric mixer until combined. Stir in milk and eggs by hand.
Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake in a 350ºF oven about 45 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Loosen crust from side of pan and cool for 30 minutes more. Remove the side of the pan; cool cheesecake completely on rack. Cover and chill in refrigerator at least 4 hours before serving. If desired, garnish with berries.