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1
For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan.
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2
Fill immediately or chill up to 2 hours.
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3
Preheat oven to 325 degrees.
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4
For the filling, use your mixers lowest speed.
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5
Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds.
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6
Stop the mixer and scrape the bowl and beater (or paddle.)
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7
Add the sugar in a stream, mixing for no more than 30 seconds.
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8
Stop and scrape.
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9
Add the vanilla, lemon juice, and 1 egg at a time; mix only until absorbed, no more than 30 seconds each.
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10
Add remaining eggs one at a time.
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11
Stop and scrape after each addition.
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12
Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides.
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13
Pour the filling into the pan over the crust.
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14
Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
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15
Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center.
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16
Remove from the pan of hot water.
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17
Remove the foil and cool completely on a rack.
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18
Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
