I made this recipe basing it off of three different recipes and it turned out great!
***Needs a little more flavor and is too wet in the middle. Suggest do a steam rather than Watergate. Add more sugar. Perhaps less cream and maybe a little more vanilla and salt.
***
1 1/2 packages graham crackers, smashed into crumbs
1/4 c sugar
1/4 c butter, melted
3 - 8 oz packages cream cheese
1 c sugar
1 1/2 caps of lemon
3 caps of vanilla
1/2 t salt
1/2 c whipping cream (plus a dash more)
5 eggs
Combine graham crackers and sugar. Add melted butter and whisk until crumbly and mixed. Press into a sprayed 9-inch springform pan. Bake at 350 for 5 minutes. Take out and set aside.
In a mixer, add cream cheese and sugar. Blend until well whipped. Add vanilla, lemon, salt and whipping cream. Beat. Add in eggs, one at a time and beating after each one. Pour batter onto crust. Bake at 350 for 45-55 minutes, or until the edges are just turning golden brown and the middle is just a little wobbly/jello-like. Make sure to add a second baking dish in the oven with about 1 inch of water in it and place it in the rack below the cheesecake.
Leave in pan to cool for 1 hour or more, until the pan is cool enough to pick up with bare fingers. After about 10 minutes, run a knife around the edge so it doesn't stick. After it's cooled about an hour or so (once the pan is cool to the touch), add saran wrap and refrigerate 2 hours or overnight.
Serve with whipped cream and berries, or topping of choice.
Berry Compote
Abt 2 c mixed berries (frozen is good)
2 T butter
1/4 c brown sugar
2 T lemon juice
Cornstarch
Melt butter in pan. Add juice and sugar. Melt. Add berries and mix. Add enough cornstarch to thicken. Stir 1-2 mins. Cool and serve.
