Regina Eisenberg
4 packages cream cheese (which can be done by removing from package & placing in microwave on “defrost” or “low heat” for 30-60 seconds until very soft/almost warmed)
1 cup sugar
1 tsp vanilla extract
4 eggs
rind of 1-2 lemons, finely grated
½ cup graham cracker crumbs (buy in box)
Pam or any regular-flavored non-stick cooking spray
Fresh berries for garnish
Preheat oven at 350 degrees.
In a large mixing bowl combine softened (almost warmed) cream cheese, sugar, vanilla, eggs and the rind of 1-2 lemons very finely grated. Use hand mixer (on high) to blend all together until very smooth and all lumps are removed.
Spray the inside of the spring form pan with Pam generously.
Put graham cracker crumbs inside the pan and shake around to distribute crumbs on bottom and inside of pan. If the crumbs are not sticking spray more Pam and repeat. Inside of pan should be nicely/liberally coated with crumbs.
Slowly pour cream cheese mixture inside the pan.
Bake in oven until center is set and the top begins to get hints of “golden” color.
Remove. Cool. Refrigerate for a few hours.
Serve with fresh berries.
Cooking Tips
You Will Need:
9-inch non-stick spring form pan
Hand mixer
This cheesecake is great for freezing! I make several at the same time and freeze for a few months. To freeze, make sure they are well-wrapped in plastic. To defrost, simply remove from freezer and keep at room temperature for a few hours or keep in refrigerator until needed.
To make this recipe low-fat, low-cholesterol & low-carb: egg beaters, Splenda & low-fat cream cheese can be substituted for PART of the recipe. I do not recommend substituting too much of the eggs or cream cheese…maybe 25-50% at the most….but it’s ok to substitute all of the sugar for Splenda. Of course the more cream cheese and eggs you substitute, the less it has the consistency and “true cheesecake” taste you want!
Tip for cutting:
Knives have a tendency to make thick cuts & the cheesecake sticks to the knives. I have 2 suggestions for this: Either run the knife under hot water after each cut (hot water makes for easier cuts and cleans-off the stuff from the last cut) – OR – use dental floss. It may sound funny but dental floss (unflavored of course!) makes nice clean slices…it’s a tip I picked-up from a professional baker!
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