Lemon Cheesecake

 

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3/4 cup graham cracker crumbs 2 tablespoons granulated sugar 1 tablespoon ground cinnamon 1 tablespoon butter or margarine, softened 40 ounces cream cheese, softened 1 2/3 cups granulated sugar 5 eggs 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1/4 cup lemon juice

The Directions

Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into the prepared crust. Bake at 300 degrees F for 1 hours and 20 minutes. The center may be soft, but will set when chilled. Cool on a wire rack; cover and chill for 8 hours.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.