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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping. Ingredients:
1 cup graham cracker crumbs |
1 tablespoon sugar |
3 tablespoons cold butter |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
1 tablespoon lemon juice |
2 teaspoons vanilla extract |
3 eggs, lightly beaten |
raspberry sauce and sour cream topping, optional |
Directions:
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 45-55 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. Yield: 12 servings.
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