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CLASSIC CHEESECAKE

Active Time : 45 minutes
Total Time : several hours
Serves : 12 servings
INGREDIENTS
  • 1 1/4 cups graham cracker crumbs
  • 1 1/4 cups granulated sugar divided
  • 1/3 cup butter melted
  • 4 8 ounce packages cream cheese softened
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 large eggs room temperature
  • - aluminum foil
DIRECTIONS

In medium bowl, combine graham cracker crumbs, ¼ cup sugar and butter; mix until well combined. Press mixture into the bottom of a 9-inch spring form pan; set aside.

Using a stand mixer with paddle attachment or electric hand mixer, beat cream cheese and remaining 1 cup sugar until light and fluffy (about 2 minutes). With mixer running, add lemon juice and vanilla; add in eggs, one at a time, beating until just combined (do not over beat).

Pour mixture into pan; place on an aluminum foil lined baking sheet. Bake in a preheated 325°F oven 60-70 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes.

Run a knife along edge of cake again and refrigerate, uncovered, until thoroughly chilled, at least 4 hours. Carefully release and remove side of pan before serving.