Sunday, January 9, 2011
3 whole eggs + 1 yolk
Mix graham cracker crumbs with melted butter and sugar and press into the bottom of a springform pan (8, 9 or 10" will work, depends on how thick you want your cheesecake to be)
Beat cream cheese, sugar and vanilla until well blended. Add eggs, one at a time until just blended. Pour over crust and bake at 315 for about 45-65 minutes, until just set. If it is still jiggly in the middle it is not done. Using a toothpick won't really work to tell if it is done. (You can put a pan of water in the bottom of the oven to help keep cheesecake from cracking, but I didn't and didn't have any problems. Also a lot of people turn off their oven and open the door a bit when done cooking to let cheesecake cool down slowly to prevent cracking, I did not need to do this, I put it on the counter and no cracks.) Cool to room temperature and refrigerate for at least 4 hours, preferably overnight.