As I mentioned earlier, this cheesecake has a whopping TWO pounds of cream cheese. It’s really what gives the cheesecake its dense richness, smooth tanginess, and firm texture. It ain’t your light and airy no-bake cheesecake, that’s for sure.
Thankfully the ingredients are pretty basic. It begins by whipping together some cream cheese, sugar, vanilla, lemon juice, salt, and cornstarch. The cornstarch helps to firm up the filling and is supposed to prevent cracking…we’ll get to that topic later on. Once those ingredients have incorporated, the eggs are added, mixing just until combined. Once the eggs are added, you want to avoid over-mixing since it’ll produce more air in your cheesecake, causing it to rise too much, thus forming cracks.
As for the crust, it’s just your standard graham cracker crumb crust. I did add a little bit of cinnamon to enhance the flavor and depth. While the crust may not be the star of the show, that doesn’t mean it needs to be flavorless. The cinnamon definitely added that extra oomph that most boring graham cracker crusts lack.
