Linda Lee's Cheesecake

Prep time: 30 minutes

Total Time: 1 hour + chilling

Rating: 5
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Servings: 10-12

This simple but lovely cheesecake comes from Patti Brunner of upstate New York; she’s an Organic Valley dairy farmer and owner of a bed-and-breakfast inn. Patti says, “I was given the recipe by a cousin named Linda Lee, so of course we call it Linda Lee’s Cheesecake.”

Ingredients

crust
1 ³⁄₄ cups fine graham cracker crumbs
¹⁄₄ cup finely ground walnuts
¹⁄₂ teaspoon cinnamon
¹⁄₂ cup Organic Valley Butter, melted
filling
2 eight-ounce bars Organic Valley Cream Cheese, at room temperature
3 Large Organic Valley Eggs, beaten
1 cup organic sugar
¹⁄₄ teaspoon salt
2 teaspoons vanilla extract
¹⁄₄ teaspoon almond extract
3 cups Organic Valley Sour Cream

Directions

1. Heat oven to 375 degrees. Combine crust ingredients and mix well. Press onto the bottom and two-thirds of the way up the sides of a 9-inch spring form pan.

2. For filling: beat first six ingredients until smooth. Blend in the sour cream. Pour into crust and bake until barely set, 35-40 minutes. Cool to room temperature. Chill 4-5 hours.

To serve, top with fresh fruit or eat it just as is.