Cheesecake (Basic)

Cheesecake

Oven temperature: 325

Time: ~25 min preparation, ~50 baking

Yield: one nine inch cheesecake

Ingredients:

For the crust:

• 1/4 c. granulated sugar
• 3 c. graham cracker crumbs
• 12 tbsp. melted butter (salted)

For the filling:

• 3 8oz. pkgs. cream cheese
• 1 1/2 c. granulated sugar
• 3 eggs
• 1 tbsp. vanilla
• 1/2 tsp. salt
• 1 tsp. lemon juice
• 1/2 c. heavy whipping cream

For the whipped cream:

• 2 c. heavy whipping cream
• 1/3 c. powdered sugar
• 1 tsp. vanilla

Instructions:

1. Preheat oven to 350 and line the bottom of a spring form pan with parchment paper.
2. In a medium sized mixing bowl mix the graham cracker crumbs, sugar, and melted butter until just combined. Press the mixture into the bottom of the spring form pan covering the base. If there is enough mixture you can press it up the sides. Set the pan in the fridge (if you want) until the filling is ready. 
3. In a large bowl, beat the cream cheese and sugar together until light and fluffy. Beat in the eggs one at a time and then add the vanilla, salt, lemon juice, and whipping cream. You can adjust the sugar amount however you want.
4. Pour the filling into the crust and bake in a water bath in the oven for around 60 minutes. You'll know that the cheesecake is done when the edges are firm and there is a slight wobble in the middle. The internal temperature of a cheesecake is supposed to be around 150, so if you aren't sure you can measure the temperature with a thermometer. Cool completely in the fridge.
5. While the cheesecake is cooling make the whipped cream by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
6. When the cheesecake is completely cool pop out the bottom and slide the cake onto a serving plate. Top with piped whipped cream and serve.