Ingredients:
Crust:
1-1/2 cups graham cracker crumbs
6 T butter, melted
¼ cup granulated sugar
Filling:
2 pounds (32 ounces) cream cheese, at room temp.
1 cup sugar
1 tsp. vanilla extract
1 tsp. lemon juice
4 eggs
Directions:
Crust:
Preheat oven to 350. Place crumbs in mixing bowl with butter and sugar. Press into bottom and up sides of 9 inch springform pan. Chill crust in the freezer at least 5 – 10 minutes (prevents sogginess) Then, bake 10 minutes. Cool
Filling:
Set a rack at the middle level of the oven and preheat to 325.
To make the filling, use your mixer’s lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese until smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice and one egg; mix only until absorbed. Stop and scrape. Add the remaining eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of springform pan so it comes at least 1 inch up the sides of the pan. Pour the filling into the pan over the crust. Place the pan in a jelly roll or roasting pan and pour warm water into the pan to a depth of ½ inch.
Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
