Kitchen Table: Lemon Balm Cheesecake

Make this recipe for a light, fluffy cheesecake.


| June/July 1995



Serves 8 to 10

This cheesecake tastes especially good with a raspberry sauce.

Crust

  • 6 whole graham crackers
  • 6 gingersnaps
  • 2 tablespoons maple syrup

1. Preheat the oven to 350°F. Crumb the cookies and crackers in a food processor or place them in a plastic bag and crush them with a rolling pin. Mix in the syrup.

2. Press the mixture into the bottom of a greased springform pan. Bake 10 minutes.

Filling





elderberry, echinacea, bee hive

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