Cheesecake

In a shallow bowl, combine graham cracker crumbs, white sugar and melted butter. Press evenly at the bottom and on the sides of a round pan. Refrigerate.

For the filling, whisk together 16 oz (2 bars) of cream cheese, 1/2 cup of white sugar and 2 tbsp flour. Add 3 eggs. Avoid overbeating. Add 1/2 cup of whipped cream, 1 tsp lemon zest and 1 tsp vanilla extract or banana essence.

Pour the filling over the chilled crust. Preheat oven at 250 degrees Celsius and bake the batter at 180 degrees Celsius for 15 minutes. Continue baking for another 1 1/2 hrs at 120 degrees Celsius or until firm. Let it cool. This cheesecake is best served frozen. Serve with fruit sauces (blueberry, strawberry, etc.) or sour cream on top.

To make chocolate cheesecake, modify the filling by adding a cup of powdered cocoa or melted chocolate and substitute the whipped cream with sour cream.