1/4 cup lemon juice and grated peel (yellow part only)
Pinch of salt
Heat oven to 325 degrees F.
Generously butter bottom and inside rim of a 12-inch springform
pan. Sprinkle bottom evenly with crumbs.
Place cream cheese in a large bowl. Using an electric mixer, beat
on medium speed until fluffy. Gradually beat in sugar until well
blended. Mixing well after each addition, beat in eggs, one at a
time. When smooth and creamy, add vanilla extract, lemon juice,
lemon zest and salt. Blend well. Pour into prepared pan.
Bake on center rack of preheated oven until firm around edges and
soft in the center, about 1 1/2 hours.
Loosen cake from rim of pan immediately. Cool to room temperature
before removing rim of pan.
Chill or freeze and wrap to seal unless serving the same day.