Whenever I need a cheesecake, I rely on this one that I found in 2001. It's rich, cheesy and creamy... perfect if you want a plain cheesecake that can be topped with fruit.
Apparently, this recipe was served at the Old Original Bookbinder's Restaurant in Philadelphia, which was the oldest seafood restaurant in the city. The restaurant began as an oyster saloon in 1865 by Dutch immigrant, Samuel Bookbinder. The restaurant filed Chapter 11 in 2006 and has since closed, but another restaurant continues operation today in Richmond, VA.
I adapted this recipe slightly in the amount of graham cracker crumbs I use. The original recipe calls for 2 tablespoons to be sprinkled over the bottom of a 9-inch springform pan. That amount doesn't begin to cover the bottom of the pan, so I use the crumbs of five whole graham crackers.
If you've never made a cheesecake, don't be intimidated. I think it's easier to make than a cake. Try this recipe and your family and friends will think you're amazing!
Best Cheesecake Ever!
5 whole graham crackers (processed to make crumbs)
4 (8 oz) packages cream cheese, softened
1 cup white sugar
1 tsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp lemon zest
Sprinkle the bottom of a lightly greased 9-inch springform pan with the graham cracker crumbs. Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract, and lemon rind. Pour batter into the pan and bake in a preheated 325F oven for 50 minutes or until cake is set in the center. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. Top with fruit of your choice.