Recipe: Cheesecake

INGREDIENTS

Crust:

• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons butter, melted

Filling:

• 24 ounces (three blocks) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs

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Note: to prevent the cheesecake from cracking at the top, before putting in the oven, place the cheesecake on a baking sheet filled with hot water (called a water bath). Cover the bottom half of the pan with aluminum foil to prevent the water from seeping in. Allow 15 more minutes of baking time if using a water bath.

PREPARATION

Crust:
Preheat oven to 350 degrees. Adjust oven rack to middle position. In a medium-size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 10 minutes. Let cool.

Filling:
Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.

ENJOY!