Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar; add butter. Mix until butter is thoroughly combined with crumbs; press onto bottom of 9-inch springform pan.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice; pour over crust. Bake for 1 hour.
Combine sour cream, lemon peel and sugar; carefully spread over cheesecake. Bake an additional 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1/4 cup butter
1 tablespoon minced fresh cilantro
1/2 teaspoon taco seasoning
1/4 cup (1 ounce) shredded Wisconsin Mexican Blend cheese
12 cups popped popcorn
In a small saucepan, melt the butter; stir in cilantro, taco seasoning and cheese blend. In a 4 quart mixing bowl, drizzle seasoned butter over hot, freshly popped popcorn. Stir popcorn gently to coat kernels. Serve immediately.
All materials courtesy of the WMMB. To receive a comprehensive guide to Wisconsin artisan, specialty and farmstead dairy products, contact Marlena Deutsch by e-mail at mdeutsch @stephanbrady.com or call 608-241-4141 for a free booklet. To download the online guide, visit www.EatWisconsin Cheese.com