Restaurant Recipes

Schreiner's Restaurant Dairyland Cheesecake

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Yield: 12 servings


  • 1 cup Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 (8 ounce) packages cream cheese, softened
  • 1 2/3 cups granulated sugar
  • 4 eggs
  • 1/4 lemon juice
  • 1 cup dairy sour cream
  • 1 tablespoon grated lemon peel
  • 1 tablespoon granulated sugar


  1. Combine crumbs and sugar; add butter. Mix until butter is thoroughly combines with crumbs; press onto bottom of 9 inch springform pan.
  2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Blend in juice; pour over crust.
  5. Bake at 350 degrees F for one hour.
  6. Combine sour cream, lemon peel, and sugar; carefully spread over cheesecake.
  7. Bake for 5 minutes.
  8. Loosen cake from rim of pan; cool before removing pan. Chill.


Recipe by Paul Cunningham, Manager, Schreiner's Restaurant, Fond du Lac, Wisconsin

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