Traditional Cheesecake

I found a recipe for a Cheesecake without ricotta cheese because our housemate/friend doesn't care for it. It's pretty darn good too! I just eat the cheese filling (since the graham cracker crust is made from wheat).

Here's the recipe (per Taste of Home website):

12 Servings | Prep: 20 min. Bake: 55 min. + chilling

Ingredients:

Crust: (I used a ready to eat store bought one)

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons cold butter

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 tablespoon lemon juice
• 2 teaspoons pure vanilla extract
• 3 eggs, lightly beaten
• Raspberry Sauce and Sour Cream Topping, optional

Directions:

1. (When you use the ready-to-eat store-bought crust, you can skip this step). In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. spring-form pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
3. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 slice (calculated without raspberry sauce and sour cream topping) equals 424 calories, 31 g fat (19 g saturated fat), 144 mg cholesterol, 311 mg sodium, 30 g carbohydrate, trace fiber, 8 g protein