No-frills Cheesecake

INGREDIENTS

INSTRUCTIONS

Set a rack at the middle level of the oven and preheat to 350 degrees.
Prepare the dough. Butter  only the bottom of a 9-inch springform pan
and line it with a round of  parchment. Place the dough in the pan and
pat it down evenly and  firmly to cover the bottom. Bake for about 25
minutes, until dough is  golden and baked through. Lower the oven
temperature to 325 degrees.  All of the following should be done on
your mixer's lowest speed. To  make the filling, beat cream cheese
smooth, no more than 30 seconds.  Stop mixer and scrape bowl and
beater. Add sugar in a stream, mixing  for no more than 30    seconds.
Stop and scrape.  Add vanilla, lemon juice and 1 egg; mix only until
absorbed, no more  than 30 seconds. Stop and scrape. Add remaining
eggs, one at a time,  mixing only until each is absorbed. Stop and
scrape after each  addition.  Wrap aluminum foil around the bottom of
the spring form pan so it  comes at least one inch up the sides. Pour
the filling into the pan  over the crust. Place the pan in a jelly roll
or roasting pan and  pour warm water into pan to a depth of 1/2-inch.
Bake the cheesecake  for about 60 minutes, or until lightly colored and
firm except for  the very center. Remove from pan of hot water. Remove
foil and cool  completely on a rack. Wrap cheesecake and chill
overnight before  unmolding.  Yield: one 9-inch cheesecake  Recipe by:
Cooking Live Show #8973  Posted to MC-Recipe Digest V1 #810 by "Angele
and Jon Freeman"  <jfreeman@netusa1.net> on Sep 26, 1997

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
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Calories: 4176
Calories From Fat: 2902
Total Fat: 329.7g
Cholesterol: 1741.9mg
Sodium: 3198.5mg
Potassium: 1543.4mg
Carbohydrates: 239.2g
Fiber: <1g
Sugar: 230.1g
Protein: 78.9g