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4 tablespoons unsalted butter
1/2 cup graham cracker crumbs
4 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
1 lemon, colored part of rind grated and juice squeezed
1 teaspoon pure vanilla extract
4 extra-large eggs
Fruit for topping

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

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.

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.

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.


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