1-1/2 cups graham cracker or vanilla wafer crumbs (I prefer graham)
6 tbsp butter, melted
(opt) 1/4 cup ground toasted almonds (pecans are better, but you can any favorite nut)
3 lbs cream cheese, softened
1-1/2 cups sugar
2 tbsp vanilla extract
3 whole eggs
2 egg Yolks
juice of 1 lemon
zest of 1 lemon, minced
Mix in a small bowl the graham or vanilla crumbs, butter and almonds. Pat into a 10 inch springform pan. Bake at 350ºF for 10 minutes, or until golden. Remove from oven and cool. Reduce oven temperature to 300ºF.
Beat until smooth the cream cheese, sugar and vanilla. Whisk together until fluffy the eggs and egg yolks. Add the cheese mixture, lemon juice and zest. Beat until smooth.
Wrap the bottom of the springform pan in foil. Foil should reach 2/3 of the way up the pan. This is in case the springform pan leaks. Trust me here. Pour the filling into the pan. Tap the pan on the counter top several times to break up the air bubbles. Place the filled springform pan in a roasting pan. Fill the roasting pan up with enough water to reach half-way up the sides of the springform pan.
Place in the 300ºF oven and bake for 1 hour. After 1 hour, rotate the roasting pan so the cakes browns evenly. Be care to not slosh hot water into the cheesecake or burn yourself. Add more water if needed. Bake for an additional 1 to 1-1/2 hours or until a cake tester comes out clean. I check it every half of an hour, since I have a teeny oven.
Remove the roasting pan from the oven. Carefully remove the springform pan from the water and set it on a rack to cool for 1-1/2 to 2 hours. Then, move the cake, still on the rack, into the refrigerator.
Chill overnight, or for at least 8 hours.
PotWench (Debbi)
(2/11/00)
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