Easy Peasy Cheesecake

I created this recipe yesterday—and I was very happy with the creamy texture and lemon flavour, with a slight hint of orange. I think I'll try serving it with gingersnaps next time I make it.

2 packages of cream cheese (2 cups) at room temperature
1 cup milk (or cream)
3 eggs plus 1 yolk
1/2 cup superfine sugar
1 tsp vanilla
2 T Cointreau
6-10 drops of orange flavour (I used Frontier—all natural)
zest and juice of one lemon
graham cracker shell—homemade or store bought


Graham Cracker Shell
1 c graham cracker crumbs
1/4-1/3 c sugar
1/3 c melted butter
Mix these ingredients and pat into a 9" pie shell, patting firmly with your fingers. Bake for 8 minutes at 375 degrees. Chill before adding the cheesecake mixture.

• Preheat the oven to 275 degrees.
• Mix the cream cheese, milk, sugar and eggs with an electric mixer for a few minutes, until the mixture is fairly smooth.
• Add the Cointreau, vanilla, orange flavour, and the zest and juice of one lemon, and mix for a few seconds.
• Pour into the graham cracker shell and bake for 50 minutes. Then turn the heat off and leave the cheesecake to cool. I put in a pan of hot water in the oven to keep the cheesecake from cracking.
• I had one cup of cheesecake mixture left over which I baked in a small ramekin next to the whole pie.