POACHED LEMON CHEESECAKE
Finely ground graham cracker crumbs
4 8-ounce packages cream cheese, softened
13/4 cups granulated sugar
6 eggs
Juice and grated zest of 1 1/2 lemons
3/4 cup whipping cream
1 1/2 teaspoons vanilla
Pinch salt
- Preheat the oven to 325 degrees.
- Butter an 8- to 10-cup stainless steel or Pyrex (ovenproof) mixing bowl and dust with finely ground graham cracker crumbs.
- Set aside.
- In a large mixing bowl, beat together the cream cheese and sugar.
- Add the eggs one at a time, scraping down the sides of the bowl frequently.
- Add the lemon juice and zest, cream, vanilla and salt; beat until very smooth.
- Carefully pour the cream cheese mixture into the prepared bowl.
- Sprinkle the top of the cream cheese mixture with more graham cracker crumbs.
- Place the bowl in a large roasting pan and pour boiling water into the roasting pan deep enough that it will come several inches up the side of the cheesecake bowl.
- Bake for 1 1/2 hours.
- Turn off the oven and let set, without opening the oven door, for another hour. (Set timer so you won't forget it.)
- Chill poached cheesecake at least 4 hours or overnight.
- To unmold, dip the bowl briefly into very hot water and place a serving plate over the top of the bowl.
- Remove bowl from the hot water and, holding the plate firmly on top of the bowl, invert and shake gently until the cheesecake unmolds onto the serving plate.