Preparation: Fairly easy. Cost: Fairly inexpensive. Preparation time: 1 1/4 hours total; 50 minutes baking time. Oven temperature: 350 degrees, middle rack.

14 graham crackers, crushed (1 cup crumbs)
1/4 c. granulated sugar
1 1/2 tsp. cinnamon
1/4 c. butter, melted

FILLING:

1 (8 oz.) cream cheese, softened
1/4 c. granulated sugar
2 eggs, separated
1 tbsp. all-purpose flour
1 tsp. vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon

GLAZE:

6 tbsp. creme fraiche or sour cream

In a small bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter. Press onto bottom and up sides of a 9 inch pie plate. Bake at 350 degrees for 5 minutes.

In another bowl, beat cream cheese and sugar until fluffy. Add egg yolks to mixture. Whip egg whites. Add flour, vanilla, lemon peel and juice to cream cheese mixture. Fold in egg whites.

Pour cream cheese mixture into prebaked pie shell. Bake at 350 degrees for about 45 minutes until set. Let cool. Spread creme fraiche or sour cream on top. Bake for 5 minutes more. Let cool. Good served with: Any fresh berries or fruit, coffee or tea and a glass of liqueur, if desired.

All nutritional information is per single serving: Calories: 358. Protein: 6 g. Carbohydrates: 33 g. Sodium: 329 mg. Fat: 23 g. Cholesterol: 117 mg.

Tips: If cheesecake has been frozen, let thaw at least 30 minutes before serving.