Lucinda's cheesecake
I don't know who Lucinda is or why Martha Stewart knows her but I can attest that's it's an excellent cheesecake. A friend of Mr. PB&C gave us a quarter of it in exchange for some sourdough starter. You'll need a springform pan and a roasting pan. 4 ounces graham crackers * 1/3 c sugar 4 tbs butter, melted 2 1/2 lbs cream cheese, room temperature 4 ounces butter, room temperature 8 ounces sour cream, room temperature 1 3/4 c sugar 5 large eggs plus to more yolks zest of one lemon 1 tsp vanilla extract Preheat the oven to 375 Butter the bottom of the springform pan and then line the side with strips of parchment 4 inches tall Butter the parchment In a food processor pulse the graham crackers and sugar into fine crumbs Add in the butter and pulse to combine Using a flat bottomed measuring cup or glass, press the cracker crumbs firmly into the bottom of the pan Bake for 15 minutes or until golden brown Remove from oven and let it sit on a cooling rack for 10 min...