CheeseCake
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
Filling
4 (8 ounce) packages full fat Cream Cheese, softened
1 cup white sugar
4 large eggs
1 teaspoon vanilla
3 Tbs Lemon Juice
Crust:
-Preheat Oven to 350deg
-Combine crust Ing. and press into 9" spring form pan
-Bake 10 min, Raise oven temp to 450Deg.
Filling:
-In a mixer with a paddle, beat cream cheese on Med speed until it is loose
-Add Sugar and mix until combined and smooth
-Reduce Mixer to low and add eggs 1 at a time ONLY until fully blended, add Lemon Juice and Vanilla with last egg, do NOT overmix, you want as little air in the eggs as possible.
-Pour into crust
-Place into a HOT water bath that is deep enough to be 1/2 way up the filling in the spring form
-Bake for 10 min, then reduce oven temp to 250Deg. (crack oven to drop temp quickly)
-Bake for 1 hour or until the center is ALMOST set, then turn off the oven and leave the cheese cake in the oven for 1-2 hours to gradually cool.
Remove from oven and chill overnight to set and blend.