New York Cheesecake

 

Finely grated rind of 1 lemon
3
tablespoons lemon juice
2
pounds cream cheese, at room temperature (4-8 ounce packages)
1
teaspoon vanilla extract
1 3/4
cups sugar
4
eggs
1/3
cup graham cracker crumbs

 

 

Adjust rack to lowest position in the oven.  Preheat oven to 350°.  Butter a round, 8-inch pan, 3 inches deep (Wilton, the cake decorating people, make these pans.)

 

Mix the lemon juice and rind and set aside.  Beat the cream cheese with an electric mixer until very smooth; then beat in the vanilla and sugar.  Beat well and add the eggs one at a time.  After adding eggs, do not beat any more than is necessary to mix ingredients thoroughly.  With rubber spatula, stir in the lemon juice and rind.

 

Turn the batter into the pan.  Place the cheesecake pan in a larger pan and add water to the larger pan up to a depth of 1-1/2 inches on the outside of the cheesecake pan.  Bake for 1-1/2 hours.

 

Lift the cheesecake pan out of the water and cool on a rack for several hours until thoroughly cool.

 

When the bottom of the cake pan has reached room temperature, place a flat plate or a board on top and invert.  Remove the cake pan.  Sprinkle the bottom of the cake evenly with graham cracker crumbs.  Gently place another flat plate or board on top of the crumbs.  Very carefully and quickly invert so that the cake is right side up.

 

Refrigerate for at least 5 to 6 hours or overnight.  It can be frozen. 

 

Serves 10.