For the crust
1 package of graham cracker (200g)
5 tablespoons of butter at room temperature
For the filling
4 large eggs at room temperature
1 cup of sugar
750g of cream cheese
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
1 pinch of salt
For the crust
1 package of graham cracker (200g)
5 tablespoons of butter at room temperature
For the filling
4 large eggs at room temperature
1 cup of sugar
750g of cream cheese
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
1 pinch of salt
Crush the graham crackers in a blender or food processor until they form a crumbly mixture
Add the butter and mix well
Press the crumbly mixture into the bottom and sides of a 23cm diameter springform pan, pressing with your fingers to ensure an even layer
Chill for at least 30 minutes
Preheat oven to 180°C (medium)
Beat the eggs lightly with an electric mixer and then add the remaining ingredients one at a time, beating well after each addition
Continue beating on low speed for 30 minutes, stopping occasionally to scrape down the sides of the bowl
Pour the filling into the prepared pan over the crust and bake in the preheated oven for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean
Increase the oven temperature to 240°C (high) and bake for an additional 10 minutes
Remove from the oven and let cool completely
Chill and serve with raspberry, orange, or other fruit sauce of your choice
Note: The cheesecake will keep for up to 3 days in the refrigerator
