Classic Cheesecake - cooking recipe

Ingredients

1 1/4 c. graham cracker crumbs
1/4 c. granulated sugar
1 stick butter, melted
3 pkg. cream cheese, softened at room temperature
1 1/2 c. sugar
3 Tbsp. lemon juice
1 Tbsp. vanilla extract
pinch of salt
6 eggs

Preparation

Preheat oven to 375 degrees.
Mix the graham cracker crumbs, sugar, and butter together and press into an even layer on the bottom and sides of an 10 inch springform pan.
Sides do not need to be completely covered.
Bake in the preheated oven until slightly toasted, about 5 minutes.
Remove from the oven and cool. Reduce the oven temperature to 300 degrees.
With an electric mixer or a wooden spoon, cream together the softened cream cheese and sugar.
Add the lemon juice, vanilla and salt, then add the eggs one at a time, beating well after each addition.
Pour the batter into the cooled crust and bake in the preheated oven until the center of the cake is no longer wobbly, about 1 1/2 hours. When the cake is cooked, turn off the oven, partially open the oven door, and let the cake cool for 2 hours before removing.
The gradual reduction in temperature will help prevent cracking. Remove the cake from the oven and cool completely at room temperature.
Run a sharp knife around the inside of the springform pan to loosen the cake, then remove the ring and transfer the cake to a serving plate.
Serve plain or top with fresh fruit or pie filling.