Easy Cheesecake Recipe (No Sour Cream)

Preheat oven to 350 degrees F.

Place graham crackers in food processor and process until you get small crumbs (or place graham crackers in a plastic bag and crush with a rolling pin or mallet). Add 1/4 cup sugar and melted butter and process or stir until blended.

Dump crust mixture into a 9-inch springform pan (with the sides on) and pat with your fingers or the bottom of a glass or measuring cup, bringing the crust up about an inch on the sides. Make sure the crust is even across the bottom.

Bake crust in preheated oven for 10 minutes.

While crust is baking, place cream cheese in a medium bowl and beat until fluffy.

Add eggs one at a time, beating well after each one. Add remaining 3/4 cup granulated sugar and beat well. Add vanilla and lemon juice and beat well. Scrape sides of bowl with a rubber spatula then beat mixture for five minutes, until soft and fluffy.

When crust is out of the oven, pour filling into crust. Smooth out the top with your spatula. Return to the oven and bake for 35 minutes. The edges will look set, but the middle will still be jiggly. The top may be a little bit browned.

Cool completely on a wire rack. Cover with aluminum foil or plastic wrap and chill in the refrigerator until cold.

Slice cheesecake with a sharp knife and add a dollop of whipped cream, berries, or chocolate or caramel sauce to each piece.