Quick, Easy, Foolproof Cheesecake

8-10 graham crackers
1/2 stick butter

2 8-oz pkgs cream cheese
3/4 cup sugar
2 tbsp lemon juice
2 tsp vanilla
pinch salt
2 tbsp flour
2 eggs

For crust: Put graham crackers in a food processor and process until they form coarse crumbs. Melt the butter and add to the processor; process until the crumbs begin to stick together. Pat the crumb mixture into a 9-inch pie pan.

For filling: Blend cream cheese, sugar, lemon juice, vanilla, and salt until the cream cheese is smooth. Add flour and beat until smooth. Add eggs and beat until well-combined. Pour filling into crust.

Bake in a preheated 350 F oven for about 45 minutes, or until edges are puffed and browning. Top with fruit.

This cheesecake seems relatively immune from overcooking. When I pulled it out of the oven and saw how brown and cracked the sides had gotten, I was sure it would be too dry, but it comes out as a pleasant, light custardy stuff. I have a detailed article in an old cooking magazine about how to make the perfect cheesecake and it discusses ingredient proportions and cooking time in great detail and depth. I couldn't find that article before cooking this cheesecake, but I'm fairly sure this recipe breaks all of those rules. It still comes out very nicely.