Crust
5 tablespoons of room temperature butter
1 package of graham cracker crumbs (200g)
Filling
1 cup of sugar
3 1/3 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
4 large eggs
1 pinch of salt
Optional Ingredient
23 cm diameter springform pan
Crust
5 tablespoons of room temperature butter
1 package of graham cracker crumbs (200g)
Filling
1 cup of sugar
3 1/3 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
4 large eggs
1 pinch of salt
Optional Ingredient
23 cm diameter springform pan
Crust
In a food processor, grind the graham cracker crumbs until fine
Transfer to a medium bowl, add the butter and mix
Line the crust of the springform pan with the mixture
Press the mixture into the corners of the pan
Refrigerate
Preheat oven to moderate temperature
Filling
In a stand mixer, beat the eggs lightly
Add remaining ingredients one by one, beating well each time (approximately 30 minutes)
Pour the filling into the prepared springform pan
Bake in preheated oven until the filling is creamy (approximately 1 hour and 30 minutes)
Let it cool
Cover with plastic wrap and refrigerate until firm (approximately 3 hours)
Release from pan and serve.
