Cheesecake recipe

• 1¾ cups finely crushed digestive cookies
• ½ cup margarine or butter
• 3 8-ounce packages cream cheese
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ½ teaspoon finely shredded lemon peel (optional)
• 2 eggs
• 1 egg yolk
• ¼ cup milk

For crust, combine crushed crackers and melted butter. Reserve 1/4 cup of the crumb mixture for topping, if desired. Press remaining onto bottom and about 2 inches up sides of an 8- or 9-inch spring form pan.

In a mixer bowl combine cream cheese, sugar, flour, vanilla, and if desired, lemon peel. Beat with an electric mixer till fluffy. Add eggs and yolk all at once, beating on low speed just till combined. Stir in milk. Pour into crust-lined pan. Sprinkle with reserved crumbs, if any. Place on a shallow baking pan in oven. Bake in a 375°F (190°C) oven for 45 to 50 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or till the center appears nearly set when shaken. Cool 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours. Serve with fruit sauce, if desired.