Ingredients
1¼ cups graham crackers (about 10 crackers)
¼ cup sugar
1 tbsp cinnamon
⅓ cup butter, melted
4 8oz pkgs cream cheese, softened
1 14oz can sweetened condensed milk
4 eggs
2 tbsp flour
1 tsp vanilla extract
¼ cup lemon juice
Preparation
Preheat oven to 300°F. Place a shallow pan filled with about ¾ inch of water on the bottom rack of oven.
Combine graham crackers, sugar, and cinnamon in food processor and pulse into coarse crumbs. Add butter and blend until moistened. Press crumbs firmly on bottom of a 9-inch springform pan to form crust. Set aside.
In food processor beat cheese until fluffy. Gradually add the sweetened condensed milk and beat until smooth. Scrape down sides of processor bowl to loosen cheese; continue blending while gradually adding the remaining ingredients in order: eggs, flour, vanilla, and lemon juice.
Pour into prepared pan. Bake 70 minutes until center is set. Do not open the oven while baking; this allows the steam to escape and will cause the cheesecake to split open.
Turn off the oven and crack open the door to allow oven to slowly cool for 1 hour (the inside of the cheesecake will continue to cook and become firm).
Remove cheesecake to counter and let rest for 30 minutes.
Remove springform and chill until served.
