Here is a simple recipe for Classic Cheesecake. The original recipe is from one of my go-to cookbooks named “The Basics and More Cookbook.” I bought this cookbook while visiting family in Pennsylvania last year. I’ve found many great down-home recipes in it. The cookbook was bought in a little local Mennonite store called Weavers in Fivepointville, PA. The blueberry sauce is one I’ve had for years, I use it on my Blueberry Cake. If you love blueberries like I do, they are really great on cheesecake!
Happy Cheesecake Baking!
1 and 1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
32 ounces cream cheese (4 of the 8 ounce size)
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
4 eggs (room temperature)
Spray a 9″ springform pan with nonstick cooking-spray. Combine crumbs, sugar (1/4 cup), cinnamon and butter. Press firmly into the bottom of the pan.
Beat cream cheese just until smooth. Add sugar (1 cup); beat 30 strokes. Scrape bowl and add lemon juice, vanilla and 1 egg. Add remaining eggs one at time, beating until just blended. Scrape the bowl after each addition. Pour over crust.
Bake at 300 F for 75 to 80 minutes; until firm except the very center.
Refrigerate at least 4 hours in pan. Eat plain for with fruit filling.