1 1/2 cups graham cracker crumbs
3 tbsp. granulated sugar
1/3 cup (75g) butter or margarine, melted
4 (8 oz.) packages cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
Serve topped with fresh fruit of your choice.
1. Preheat oven to 325°F/160°C if using a silver 9-inch springform pan (or to 300°F/150°C if using a dark nonstick springform pan).
2. Mix crumbs, the 3 tbsp. sugar and butter; press firmly onto bottom of pan.
3. Beat cream cheese, the 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake for 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Serve topped with fresh fruit of your choice, if desired. Store leftover cheesecake in refrigerator.
Makes 12-16 servings.
Photograph taken by Diana Baker Woodall ©2007
Date: June 5, 2007