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 minutes

In a stand mixer with a paddle attachment, beat the cream cheese, butter, sour cream, and sugar until light and smooth, don't over mix

Beat in eggs one at a time until fully mixed in and then add the extra yolks, lemon zest, and vanilla

Criss-cross to long pieces of tin foil and then place a round of parchment paper slightly larger than your pan

Wrap the foil up and around the pan

Place the plan in the bottom of a roasting pan and transfer to the oven

Pour in the cheesecake filling and then carefully pour boiling water into the roasting pan until it comes halfway up the side of the springform

Bake for one hour or until the top is golden brown, edges are set and the middle is slightly wiggly

Remove the cheesecake from the oven, remove the outside tinfoil and let cool completely before putting in the fridge for at least 8 hours

To serve, remove the sides of the springform and the parchment strips and cut with a long thin knife

*other crackers you might use- gingersnaps, Biscoff, or chocolate wafers