EASY CHEESECAKE

From Nigella Lawson

1 1/4 cups graham cracker crumbs
6 tablespoons soft butter
2 tablespoons granulated sugar
10 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
fruit preserves for topping

Mix the graham cracker crumbs with the butter and sugar until the mixture coheres.

Press this mixture into an 8-inch springform pan; put in refrigerator.

Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.

Lightly whip the cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the graham cracker base and smooth with a spatula.  Put it in the fridge for 3 hours or overnight.

When you are ready to serve the cheesecake, unmold it by removing sides of the springform pan and spread the preserves over the top.  YIELD:  6-8 servings