1 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons cold butter
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
Raspberry SauceSour Cream Topping, optional
1. In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
3. Bake at 350° for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
A basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
YIELD: 12 servings.
1 slice: 424 calories, 31g fat (19g saturated fat), 144mg cholesterol, 311mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 8g protein.