Cheesecake!

Before I got this from the Internet, I asked my cousin's sister-in-law for a simple recipe for cheesecake...of course she was not able to provide me with the measurements...as we usually "cook" by "ear".

For this cheesecake recipe, may baking na kasama dito...dun sa isa no bake. Make your choice na lamang.

Cheesecake by Craig Claiborne from Maida Heatter's Book of Great Desserts (Andrews McMeel, 1999)

1/2 tbsp. butter, at room temperature
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 lbs. Philadelphia cream cheese,
at room temperature
1 tsp. vanilla extract
1 3/4 cups sugar
4 eggs
1/3 cup graham cracker crumbs

1. Move oven rack to lowest position in oven and preheat oven to 350°. Grease a 3"-deep 8" round one-piece cake pan all the way up to the rim, including the rim itself, with butter. Mix lemon zest and juice in a small bowl.

2. Put cream cheese into the bowl of a standing mixer and beat on medium high, scraping sides and bottom of bowl with a rubber spatula often, until completely smooth. Beat in vanilla and sugar well. Add eggs one at a time, beating well after each addition, but do not beat any more than necessary to mix. Stir in lemon zest and juice with the spatula.

3. Generously spray the buttered cake pan with nonstick spray, then pour in batter. Place cake pan inside a larger 3"-deep pan. Place it in oven and pour hot water into larger pan, about 1 1/2" deep. Bake until top of cake is rich golden brown and feels dry to the touch, 1 1/4 - 1 1/2 hours (cake will be soft inside and become firm when cooled and refrigerated).

4. Lift cake pan out of water and place it on a cake rack. Let cake cool in pan for 3 hours. Cover pan with plastic wrap. Place a flat plate on top, invert, and remove pan. Sprinkle bottom of cake with cracker crumbs. Gently place another flat plate on top of crumbs. Very carefully invert again (without squashing cake), leave plastic wrap in place, and refrigerate cake overnight. Very carefully remove plastic wrap.

For non-bake cheesecake:

1/2 bar butter, at room temperature (mas ok kung tunaw talaga)
2 lbs. Philadelphia cream cheese, at room temperature (depends on what texture you want in a cheesecake you can use 3/4 cream cheese and 1/4 all purpose cream or dahil mahal ang cheesecake use 2/3 cream cheese cake and 1/3 all purpose cream.or gamit ka ng ibang brand ng cheesecake)
1 tsp. vanilla extract
1 3/4 cups sugar
Graham cracker crumbs (bili ka na lang ng MY San na tingi siguro mga 4-5 (mga 15 crackers siguro ang magagamit mo...tapos ipound mo ng mug)
Fruit jam (blueberry, strawberry or cherries)

1. Mix butter and graham cracker. Put the mixture in a pan evenly. Set aside.
2. Mix all the ingredients remaining ingredients.
3. Pour cheesecake mixture in the pan with graham cracker. Put in the fridge.
4. Top with fruit jam