The Best Cheesecake

This is perhaps the best cheesecake I've made. Allrecipes.com version. Original recipe from Kraft.

Philadelphia Classic Cheesecake (my way)

Crust:

1 1/2 c. graham cracker crumbs

1/3 cup butter, melted

3 T sugar

Filling:

4 8-oz. packages cream cheese, softened

1 c sugar

1 t. vanilla (accidentally using more doesn't hurt)

juice of 1/2 lemon (my optional addition)

4 large eggs

Preheat oven to 325°F.

Mix crumbs, butter and 3 T sugar until combined. Press firmly onto the bottom of a 9-inch springform pan.

Beat cream cheese, 1 c. sugar, vanilla and lemon juice in a mixing bowl until smooth.

Add eggs, one at a time, mixing on low speed until just blended.  Pour over crust.  Tap pan a few times on the counter to level and reduce air bubbles.

Bake in the preheated oven until center is almost set, about 45 minutes. It will look goopy in the center.  Then turn the oven OFF and leave it in the closed oven for an hour.  It will look perfect.

Loosen cake from the pan rim; cool before removing rim.  

Refrigerate 4 hours before serving.

Notes:

• Also works nicely in a 9" square pan.
• You can eliminate the crust for a gluten-free version. In this case, use parchment paper in the bottom of the pan.
• Reduce oven temperature to 300°F if using a dark non-stick pan, per Allrecipes.com
• Original recipe says bake 55 minutes (with no off oven wait time) but there is potential of browning or cracking.