Cheesecake:
filling:
3 packages cream cheese (8 oz each), softened
1 c sugar
1 tsp vanilla
2 tsp lemon juice
4 large or 5 medium eggs
crust:
1/3 lb graham crackers (1 pkg from a 1 lb box) crushed to about 1 1/4 c fine crumbs
1/4 c sugar
1/4 c butter or margarine
Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Add eggs one at a time, beating well after each on medium or low speed, and scraping the bowl frequently. Mix graham crackers and 1/4 c sugar. Add melted butter and mix well. Press into 9" springform pan or 9" round cake pan lined with foil. You can just press it into the bottom, or part-way up the sides, too. Pour in filling. Tap it gently on the counter or run a knife through it to pop the bubbles, if there are any. Bake at 300-315 F for one hour. Then turn off the oven but leave the door closed for an hour. Then prop the oven door open with a butter knife for another hour. Chill overnight or freeze (this is an important step--it "fixes" the texture). Use the foil to life the cheesecake from the cake pan after it's chilled or frozen.
filling:
3 packages cream cheese (8 oz each), softened
1 c sugar
1 tsp vanilla
2 tsp lemon juice
4 large or 5 medium eggs
crust:
1/3 lb graham crackers (1 pkg from a 1 lb box) crushed to about 1 1/4 c fine crumbs
1/4 c sugar
1/4 c butter or margarine
Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Add eggs one at a time, beating well after each on medium or low speed, and scraping the bowl frequently. Mix graham crackers and 1/4 c sugar. Add melted butter and mix well. Press into 9" springform pan or 9" round cake pan lined with foil. You can just press it into the bottom, or part-way up the sides, too. Pour in filling. Tap it gently on the counter or run a knife through it to pop the bubbles, if there are any. Bake at 300-315 F for one hour. Then turn off the oven but leave the door closed for an hour. Then prop the oven door open with a butter knife for another hour. Chill overnight or freeze (this is an important step--it "fixes" the texture). Use the foil to life the cheesecake from the cake pan after it's chilled or frozen.
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