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1
To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
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2
Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
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3
Press firmly onto the bottom of the pan.
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4
Set aside and preheat the oven to 325u00b0F.
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5
In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
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6
Scrape and add the sugar, beat on low speed until smooth.
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7
Scrape the bowl.
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8
Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
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9
Scrape the bowl well and combine.
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10
Scrape the bowl well to ensure even mixing, you should have a smooth batter.
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11
Pour into the pan, all the way to the top and set the pan into a larger pan.
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12
Set in the oven and then pour the hottest tap water into the outer pan.
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13
This is a water bath.
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14
Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
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15
Don't worry, it will firm up when it cools.
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16
You don't want to overbake this cake, this will cause cracking and a dry texture.
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17
Remove from the outer water pan and set on a level surface and cool until room temperature.
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18
Then place in the refrigerator overnight.
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19
When you are ready to remove the cake from the pan, have the plate ready that you want to use.
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20
A board covered in plastic wrap is ok, too.
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21
If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
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22
Keep the pan turning so you don't overheat.
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23
Then, turn pan over onto the plastic covered board and hold both at an angle.
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24
Tap the edge firmly on the counter until you feel the cake release it's seal.
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25
Turn out onto the board and immediately turn over onto the plate.
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26
Store the cheesecake in the refrigerator.
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27
If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
