2 cups / 180 g graham cracker crumbs ( I did not use graham crackers since I made this as a desert for passover. I used chocolate chip coconut macaroons.)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake ( I did not use this)
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside. I used the food processor to make the crust for my cheesecake. The chocolate chip macaroons made a great crust
Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.