This is the easiest cheese cake and freezes well
Crust:
1 1/2c. graham cracker crumbs
6T. unsalted butter (melted)
1/4 c. firmly packed dark brown sugar
Filling:
2lbs. cream cheese(room temp.)
1 1/2 c. sugar
5 lg. eggs(room temp.)
2 1/2 tea. vanilla
2 1/2tea fresh lemon juice
Crust
Preheat oven to 350 degrees, combine crumbs, butter and brown sugar in processor or mixing bowl. press crumbs evenly in a 9″ spring form pan. Refrigerate crust until filling is ready.
Filling:
In food processor or mixer, beat cream cheese until fluffy, add sugar, beat until smooth. Add 1 egg at a time and when blended add lemon juice and vanilla.
Pour filling into crust and bake 1 hour and 15 minutes, (center will move slightly). It is wise to put aluminum foil as a liner under the cake as it bakes, the butter from the crust will run on the foil, and not in the oven The cake will fall as it cools.
Cover and refrigerate for 24 hours.
Great toppings are a fresh blueberry sauce or glazed fresh strawberries.
This can be frozen too, allow to be refrigerated for 24 hours, before use.
