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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one of my hubby's favorites. I've used this recipe so many times the card is hard to read. I don't recall where I got it, but glad I did. We like this either plain or with strawberries and their juices poured over it. Ingredients:
crust |
14 rectangular graham crackers |
3 tbsp. sugar |
1/2 tsp. cinnamon |
8 tbsp. unsalted butter at room temperature |
filling |
4 (8oz) packages cream cheese at room temperature |
1-1/4 c. sugar |
4 eggs |
1 tbsp. fresh lemon juice (i have used the bottled kind before and it turned out fine) |
1 tsp. vanilla |
Directions:
1. To prepare the crust, place the graham crackers in a large food storage bag. Finely crush with a rolling pin.
2. Place in a bowl, and add the sugar & cinnamon, stir to mix well.
3. add butter until well blended.
4. Scatter crumbs over the bottom of a 9 inch springform pan.
5. Cover with plastic wrap and press evenly over the bottom & up the sides of the pan.
6. Refrigerate until ready to use.
7. Heat oven to 350 degrees.
8. Filling:
9. Beat cream cheese in large bowl with mixer until well blended & smooth.
10. Gradually beat in sugar until well blended.
11. Add eggs, one at a time, beating well after each addition.
12. Add lemon juice & vanilla; beat until well blended.
13. Pour cheese mixture evenly into crust lined pan.
14. Bake in 350 degree oven for 50 minutes or until center is just set. (it will be a little jiggly)
15. Remove pan from oven to a wire rack to cool completely.
16. **My cheesecake center tends to drop when I do this, so what I'll do is shut the oven off and pull the door open a little. This tends to help it from dropping.**
17. Refrigerate for at least 12 hours or over night.
18. To serve, remove side of pan and cut into wedges.
19. Eat plain or drizzle your favorite fruit and it's juices over the top.
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