Cheesecake

Ahhh...cheesecake.  My adventure with cheesecakes started when I decided to make my Dad a Key Lime Cheesecake.  I scoured the internet and then ended up calling my good friend Emily who not only had a recipe, but also was a wealth of information about technique.  Since then I have done plain, and pumpkin.  Here is the plain recipe.  I will add the other two soon!

Crust:
1 1/2 c. graham cracker crumbs
4 Tbsp. butter, melted
4 Tbsp. sugar

Combine the above ingredients, and press evenly into the bottom of the springform pan.  Bake at 350 deg until lightly browned, about 10-12 minutes.
Remove to cool.

    * 20 ounces cream cheese (2 1/2- 8 ounce packages)
    * 1 3/4 cups granulated sugar
    * 2 teaspoons pure vanilla extract
    * 3 eggs
    * 3 tablespoons cornstarch
    * 1 pint heavy whipping cream
    * 1/2 teaspoon salt
    * 2 tablespoons lemon juice (I like to use fresh) (about 1 lemon)

Make sure all ingredients are room temp. before starting.

   1. Cream together cheese, sugar, and vanilla.
   2. Add eggs, one at a time. Mix well.
   3. Add cornstarch, whipping cream and salt.
   4. Mix on high speed for 3 minutes.
   5. Add lemon juice.
   6. Pour into prepared 10 inch crust in springform pan.
   7. Bake at 350 deg for 15 minutes.  Lower the temperatureto 200 deg, and bake for 1 hour and 10
       minutes, or till the center no longer looks wet or shiny, or wiggles very much when you shake the
       pan. (the time is really loose.  Really go for looks/wiggliness as your gauge!)  Remove the cake
       from the oven and run a knife around the inside edge of the pan.  Turn the oven off and place the
       cake back in the oven, with the oven door propped open (sometimes I use a wooden spoon to keep
       it open.  Let the cake sit in the oven while it cools, about another 30 minutes-1 hour
   9. Remove and cool on rack until cheesecake reaches room temperature.
  10. Chill 12 hours before removing from pan.
  11. Top with desired fruit.