Ingredients
1⅓cupsgraham cracker crumbs,(about 8 graham cracker sheets)
3tbspunsalted butter,melted
1tbspgranulated sugar
16ozcream cheese,(2 blocks), full fat, softened to room temperature
½cupgranulated sugar
1large egg,room temperature
1tsppure vanilla extract
1tsplemon juice,fresh
strawberry sauce
cherry topping
salted caramel
Preparation
Lower the oven rack to the lower third position and preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides. Set aside.
Mix the graham cracker crumbs, unsalted butter, and granulated sugar together. Pour into the prepared loaf pan and press down the crust. Use a flat spatula to compact it down.
Bake the crust for 22 to 24 minutes or until lightly golden brown on the edges and top.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth.
Beat in the sugar, egg, vanilla, and lemon juice for about 2 minutes until completely combined and smooth. Scrape down the sides and up the bottom of the bowl and beat again as needed.
Pour the batter on top of the warm crust and smooth into an even layer.
Bake the cheesecake for 40 to 45 minutes until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out mostly clean.
Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
Remove the chilled cheesecake from the pan using the overhang on the sides.
Slice and serve with optional toppings, and enjoy!
