Recipe courtesy of Nicole Coady

Finale Cheesecake

  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 10 to 12 servings
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2 cups graham cracker crumbs (or cookie crumbs)

1 cup plus 1 tablespoon sugar

1 stick butter

3 (8-ounce) packages cream cheese, softened

3 eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 cup heavy cream


  1. Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
  2. Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.
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