Ingredients

• Graham cracker crumbs - 1 ½ cups
• Butter, melted - ⅓ cup
• Cream cheese, softened - 24 ounces
• Granulated sugar - 1 cup
• Lemon juice - ¼ cup
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Cheddar cheese, shredded - ½ cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

3. 3.

   In a large mixing bowl, beat the cream cheese and sugar until smooth.

4. 4.

   Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and blend well.

5. 5.

   Add eggs one at a time, beating well after each addition.

6. 6.

   Fold in the shredded cheddar cheese.

7. 7.

   Pour the cheesecake batter over the crust in the springform pan.

8. 8.

   Bake for 55-60 minutes or until the center is set.

9. 9.

   Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Facts