CLASSIC CHEESECAKE BAKED IN A WATER BATH

Steps:

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