- 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 eggs, 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. Yield: 12 servings.
Reviews for Traditional Cheesecake
Sort By :
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!
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.
Very good cheesecake and simple to make! Mine turned out just like the picture! Yummy!
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?!
For a sturdier crust I added half again of every ingredient for the crust to have more to work with.