- 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 Sauce and Sour Cream Topping, optional
- 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.
- 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.
- Bake at 350° for 45-55 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.
- Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
Nutrition Facts1 slice: 424 calories, 31g fat (19g saturated fat), 144mg cholesterol, 311mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 8g protein.
- Feb 14, 2021
Came out well! The addition of the lemon juice is very nice. I only used 1 tsp. of vanilla per my tastebuds. Thank You. I’ve found that when it’s done.... turning off the oven & opening the oven door & leaving the cheesecake in the oven to settle has stopped the “Cheesecake Cracking”. Of course, this means that you need to take a minute or so off the total cook time. The last several cheesecakes I’ve made have been crack-free. Yeah!!
- Jul 11, 2016
First cheesecake I ever made! Turned out perfect!
- Apr 9, 2016
Lovely Recipe. Mine Came Out Cracked (As Cheesecakes Tend To) But Still Delicious. I Will Say, Though, That You Must Be Careful About Not Over Whipping The Batter And To Make Sure The Cream Cheese Is Softened. This Will Keep The Finished Product As Cheesecake-y As Possible And Make It Smooth And Lump Free.
- Jul 8, 2013
I supervised my 10 year old granddaughter while she made it. It was top of the line. Looked beautiful & tasted even better. This is now the new favorite recipe. I won't need to supervise next time b/c it's that simple. Thanks for sharing!
- Apr 11, 2013
No comment left
- Nov 22, 2012
This recipe is a disaster! Don't trust any of the temperatures given, and don't beat your eggs ahead of time--add them 1 by 1 instead. The crust was charcoal and my house was flooded with smoke when I checked on it after 9 minutes. I tried again and it was already smoldering after 4-1/2 minutes. I decided to cut my losses and make the cheesecake without the crust. Even in a water bath (which this recipe fails to mention anywhere), the cheesecake started burning. I should have known better than to trust a recipe that recommends beating the eggs beforehand and cooking the cheesecake at 350 for 55 minutes. In the end, I tried to salvage my ingredients by scraping the burnt black parts off the top and reducing the oven temperature to 225 and winging it the rest of the way.
- Jul 7, 2012
Very good cheesecake and simple to make! Mine turned out just like the picture! Yummy!
- Apr 11, 2012
A very good basic cheesecake recipe. Silky smooth texture. Adaptable to flavors other than plain vanilla (I tried almond & also banana). Who says you can't have your cheesecake & eat it too?!
- Nov 5, 2011
For a sturdier crust I added half again of every ingredient for the crust to have more to work with.
- Jan 30, 2011
Sorry, I forgot to rate this... I give it 5 stars!