Cheese Cake
butter and a box graham cracker crumbs
4 8 oz. packages of Philly Cream Cheese, softened
4 eggs
1 3/4 cups white sugar
1 tsp. vanilla
i tsp lemon juice
Make the graham cracker crust according to the directions on the graham cracker crumb package. We like Nabisco brand.
Press the graham cracker mixture into the bottom of an 8 or 9 inch spring form pan.
Preheat oven to 300°F.
Blend the cream cheese, eggs, sugar, vanilla and lemon juice in a mixer. Mix until creamy. Spoon into pan over the graham cracker crust.
Put a pan of water on the bottom rack of oven to humidify the oven (this stops cheesecake from cracking).
Place the cheesecake on center shelf of oven. Bake for about 90 minutes or until slightly browned on top. Turn oven off, open the oven door crack, and leave cake set in there for 30 more minutes. Take out of oven and let cool on counter 30 minutes. (This slow cool-down is also to stop the cheesecake from cracking).
Then carefully remove from spring form pan and refrigerate overnight. (I top with some cherry pie filling.) Yield: 8 to 12 servings