Taboo Cheesecake

This Taboo Cheesecake recipe was given to me by an Executive Chef. So creamy and smooth, I was thrilled to get this divine recipe. You won't find a better cheesecake, even at the finest of bakeries.

Taboo Cheesecake

What you will need...
3 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
3 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 tablespoon melted butter, slightly cooled
1/2 cup light cream
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
9- inch x 2- inch cake pan

Prepare Taboo Cheesecake...
Preheat oven to 325 degrees F.
In a bowl, combine graham crackers, 3 tablespoons sugar and 1/3 cup melted butter; press graham cracker mixture into the bottom of 9- inch cake pan; set aside.
In a large bowl, beat the cream cheese using an electric mixer; slowly add the 1 1/4 cup granulated sugar, beating after each addition; beat in eggs one at a time.
Add vanilla extract and lemon juice; beat to mix.
Beat in the 1 tablespoon slightly cooled butter, followed by light cream.

Bake Taboo Cheesecake in water bath...
Place unbaked cheesecake in a baking pan. Pour boiling water slowly into the baking pan until water reaches half-way up the cake pan holding the cheesecake.
Bake for 70 minutes. Taboo Cheesecake is done when a toothpick inserted comes out clean.

When the cheesecake cools to room temperature, place in refrigerator. After thoroughly cooled, cover with plastic wrap and place in freezer. Allow the cheesecake to completely
freeze (up to 24 hours).

Loosen froze cheesecake with butter knife all around the edge and remove onto plate by turning it upside down. Using another plate, turn right side up (graham cracker crust on bottom). Cut frozen Taboo Cheesecake into slices and place on serving dish. Place in refrigerator until ready to serve.