INGREDIENTS

INSTRUCTIONS

From: japlady@nwu.edu (Rebecca Radnor)
Date: Fri, 9 Dec 1994 18:59:57 GMT
1. Heat oven to 325 degrees. Heavily butter an 8- or 9-inch metal cake pan
(not a springform pan) or souffle dish that is 3 inches deep. Sprinkle the
interior with graham cracker crumbs, shaking the pan and patting the crumbs
until bottom and sides are well coated. Shake out any excess crumbs.
Refrigerate the pan until ready to use.
2. Using an electric mixer or food processor, blend cream cheese, sugar,
lemon juice, rind and vanilla until smooth. Add the eggs one at a time and
process until just incorporated. Pour the batter into the chilled prepared
pan. Give the pan a bang to settle the mixture evenly. Set the pan inside a
slightly wider pan and add hot water to the larger pan, about halfway up
the sides. Bake until set, 1 1/2 to 2 hours.
3. Turn off the oven and let the cheesecake sit 30 minutes or longer in the
oven. Lift the cake out of the water bath and place on a rack until it
cools to room temperature, at least several hours. Refrigerate until cold.
4. Invert the cheesecake onto a platter (place a hot damp cloth on the
bottom of the mold to hel loosen it if necessary). Then invert again to
another so it is presented right-side up. Garnish with fresh fruit. Yields
12-14 servings.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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