Crust
5 tablespoons of unsalted butter at room temperature
1 package of graham cracker crumbs (200g)
Filling
1 cup of sugar
3/4 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
4 large eggs
1 pinch of salt
Accessory
23cm diameter cake pan
Crust
5 tablespoons of unsalted butter at room temperature
1 package of graham cracker crumbs (200g)
Filling
1 cup of sugar
3/4 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
4 large eggs
1 pinch of salt
Accessory
23cm diameter cake pan
Crust
In a blender, pulse the graham cracker crumbs to obtain a fine mixture
Transfer to a medium bowl and add the butter
Mix until well combined
Line the bottom and sides of the cake pan with the crust mixture
Cut off any excess crust with a knife
Refrigerate at this point
Preheat the oven to a medium temperature
Filling
In a stand mixer, beat the eggs lightly
Add the remaining ingredients one at a time, beating well after each addition
This should take about 30 minutes
Pour the filling into the prepared cake pan
Bake in a preheated oven until the filling is creamy (about 1 hour and 30 minutes)
Let cool completely
Cover with plastic wrap and refrigerate until firm (about 3 hours)
Unmold onto a plate and serve.
