Cheesecake

In case you don't already know what one is: a spring-form pan is a pan that comes in two pieces. There's a flat disc that's the removable bottom, and another piece that wraps around to form the vertical side. The side piece opens and closes with a latch, so when its open its actually bigger around than whatever you just made, and is easy to remove without damaging your cake. They come in lots of different sizes.

I'm mostly a plain cheesecake fan, but you can top it with pineapple, strawberries, raspberries or blueberries.

Graham Cracker Crust

1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Dash of cinnamon (optional)

Blend ingredients well, then press evenly into the bottom and about halfway up the sides of a 10-inch springform pan.

Cheesecake Filling

6 eggs
2 and 1/2 cups sugar
6 tablespoons flour
1 teaspoon salt
Juice of 1 lemon
1 teaspoon vanilla
3 pounds cream cheese (softened to room temperature)
1 and 1/2 cups light cream

Beat eggs for five minutes, gradually adding sugar. Add in flour, salt, lemon and vanilla.
In another bowl, beat the cream cheese until fluffy, then gradually beat in the cream until smooth.
Add egg mixture to cheese and keep beating.
Pour in graham cracker crust and bake at 325 degrees for 1 hour. Turn off the heat; open the oven door and let the cake stand in the oven until cool (overnight is fine). Refridgerate 8 hours before serving.
Warning: don't try to cool the cake too fast, because the filling will split and develop deep cracks.