This lemon cheesecake recipe gives you a rich smooth cheesecake. It takes a while to bake but there’s nothing particularly tricky about making it. You can buy a graham cracker crust or just crush up enough crackers and make your own easily enough. The recipe is from Mom’s Big Book of Baking, one of my favorite baking books.
Take the cream cheese and eggs out of the refrigerator while you’re making the crust so they can get closer to room temperature. You need the cream cheese to be softened so you can mix it up with the sugar.