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Lemon Cheesecake
2 pounds cream cheese, at room temperature
4 eggs
1 3/4 cups sugar
Juice and rind of 1 lemon
1 teaspoon vanilla
Liberally butter a 2-quart souffle dish, coat with graham cracker crumbs, then shake off excess.
Mix all ingredients together on high speed of electric mixer for 6 to 7 minutes. Pour into prepared souffle dish and shake to level. Place cheesecake in a large pan with 1 inch of water. Place on middle rack of oven and bake at 325 degrees for 1 1/2 hours until brown. Turn oven off -- leave cake in oven for 20 minutes. Remove cake from oven, cool on rack for about three hours before removing. Turn cheesecake out onto plate or cake dish.
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