- Remove rack in roaster oven. Pour 3 quarts hot tap water one at a time, into insert pan. Cover and preheat to 325°F. Generously butter bottom and sides of 9-inch springform pan. Sprinkle crumbs evenly over bottom of pan.
- In a large mixing bowl beat cream cheese until smooth. Add sugar and beat. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon. Pour into prepared springform pan.
- Cover springform pan with aluminum foil. (This prevents condensation in roaster from dripping onto cake.) Place pan on rack and place in roaster.
- Bake for 1 1/2 hours. Carefully remove and refrigerate to cool thoroughly before serving.
Test Kitchen Tips
: Let eggs warm to room temperature before adding to the batter. Eggs beat to a greater volume if they are between 65°
F and 75°
F when beaten.
Try using crushed vanilla wafers instead of graham cracker crumbs for the crust. Place vanilla wafers in a plastic bag and crush with a rolling pin until crumb consistency.