1 graham cracker crust
1 lb. cream cheese or Neufchâtel, softened to room temperature
1 T lemon juice
1/2 C sugar
1/4 tsp. salt
1/4 tsp. vanilla
Preheat oven to 375 F.
Beat cream cheese; then add lemon juice.
Add eggs, sugar, salt, and vanilla, and mix very thoroughly.
Mix until very smooth – no lumps.
Spoon into crust. Bake about 1 hour. The top will crack and brown lightly.
Check with a toothpick for doneness.
Allow to cool partly.
Cover and cool completely in refrigerator (overnight, preferably).
Top with fruit, if desired (fruit pie filling works well).
NOTE: the keys to making good cheesecake are THOROUGH mixing and cooling.