CRAIG CLAIBORNE'S CHEESECAKE RECIPE - (4.4/5)

Craig Claiborne's Cheesecake Recipe - (4.4/5) image

Provided by Marylee

Number Of Ingredients 7

Finely grated rind of 1 lemon
3 tablespoons freshly squeezed lemon juice
2 pounds cream cheese at room temperature
1 teaspoon vanilla
1-3/4 cups sugar
4 eggs
1/2 tbsp. butter, at room temperature

Steps:

Adjust rack to the lowest oven position and preheat to 350°. Use a round, deep (3 inches) 8 inch cheesecake pan. Butter it lightly all the way up to the rim and inside of the rim itself or the cake will not rise evenly. Any unbuttered spots will prevent the cake from sliding out of the pan. Mix lemon rind and juice and set aside. Beat cream cheese with sugar until completely smooth. Beat in vanilla and eggs, one at a time. Stop beating immediately after least egg has been incorporated. Fold in lemon juice and rind. Spray the buttered pan with a non-stick spray. Turn batter into prepared pan and level top by rotating gently. Place cheesecake pan into a larger pan filled 1-1/2 inches with hot water. Bake for 1-1/2 hours. Lift cheesecake out of water and place on rack to cool for 2-1/2 - 3 hours. do not place in refrigerator. When cooled, cover cake with plastic wrap and invert onto a plate. Then invert again onto an additional plate so that the cake is right side up. Gently peel off plastic wrap. Refrigerate before serving. Cake can be frozen and defrosted.