Title: No-Frills Cheesecake
Categories: Dessert
Yield: 12 Servings

32	oz	Cream cheese (2 pounds)
1	c	Sugar
1	ts	Vanilla extract
1	ts	Lemon juice
4		Eggs
1		Recipe Cheesecake crust

Set a rack at the middle level of the oven and preheat to 350 degrees. Prepare the dough and place it in the prepared pan. Pat the dough down evenly and firmly to cover the pan bottom. Bake for about 15 to 20 minutes, until the dough is golden and baked through. Lower teh oven temperature to 325 degrees. To make the filling, use your mixer's lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater or paddle. Add sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice, and 1 egg; mix only until absorbed, no more than 30 seconds. Stop and scrape. Add the remaining eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition. Wrap foil around bottom of the springform opan so it comes up at least 1 inch up sides. Pour filling into pan over the crust. Place pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch. Bake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding. STORAGE: If you bake the cheesecake the day you intend to serve it, keep loosely covered at a cool room temperature after cake has cooled. For longer storae, wrap in plastic and refrigerate for several days. Bring to room temperature before serving. From HOW TO BAKE by Nick Malgieri.

Formatted for MM by Pegg Seevers 12/6/95

From: Pseevers

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