Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 cup graham cracker crumbs
â€¢1 tablespoon sugar
â€¢3 tablespoons cold butter
â€¢4 packages (8 ounces each) cream cheese, softened
â€¢1-1/4 cups sugar
â€¢1 tablespoon lemon juice
â€¢2 teaspoons vanilla extract
â€¢3 eggs, lightly beaten
â€¢Raspberry Sauce and Sour Cream Topping, optional
â€¢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.
â€¢ 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.
â€¢ 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.
â€¢ Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers. Yield: 12 servings.