The Best Cheesecake
- 34 cup coarsely ground walnuts (3 ounces)
- 34 cup finely crushed graham cracker
- 3 tablespoons melted butter
- 32 ounces cream cheese, room temperature
- 4 eggs
- 1 14 cups sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- Position rack in center of oven and preheat to 350 degrees.
- Lightly butter 9 or 10 inch springform pan.
- For crust: Combine walnuts, graham cracker crumbs and butter.
- Press compactly onto bottom of pan.
- For filling: Beat cream cheese in large bowl of electric mixer until smooth.
- Add eggs, sugar, lemon juice and vanilla.
- Beat thoroughly.
- Spoon over crust.
- Set pan on baking sheet to catch any batter that may drip out.
- Bake 10-inch cake 40 to 45 minutes.
- Bake 9-inch cake 50 to 55 minutes.
- Cake may rise slightly and crack in several areas; it will settle again.
- Cracks will minimize.
- Remove from oven and let cool.
- Refrigerate overnight.
- Using knife loosen cake from pan, remove springform.
- If a topping is desired any fruit pie will do.
ground walnuts, graham cracker, butter, cream cheese, eggs, sugar, lemon juice, vanilla
Taken from www.food.com/recipe/the-best-cheesecake-469788 (may not work)