Classic Cheesecake

1. 1

   Preheat oven to 375 degrees.

2. 2

   Mix the graham cracker crumbs, sugar, and butter together and press into an even layer on the bottom and sides of an 10 inch springform pan.

3. 3

   Sides do not need to be completely covered.

4. 4

   Bake in the preheated oven until slightly toasted, about 5 minutes.

5. 5

   Remove from the oven and cool. Reduce the oven temperature to 300 degrees.

6. 6

   With an electric mixer or a wooden spoon, cream together the softened cream cheese and sugar.

7. 7

   Add the lemon juice, vanilla and salt, then add the eggs one at a time, beating well after each addition.

8. 8

   Pour the batter into the cooled crust and bake in the preheated oven until the center of the cake is no longer wobbly, about 1 1/2 hours. When the cake is cooked, turn off the oven, partially open the oven door, and let the cake cool for 2 hours before removing.

9. 9

   The gradual reduction in temperature will help prevent cracking. Remove the cake from the oven and cool completely at room temperature.

10. 10

    Run a sharp knife around the inside of the springform pan to loosen the cake, then remove the ring and transfer the cake to a serving plate.

11. 11

    Serve plain or top with fresh fruit or pie filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.