Cheesecake

• Preheat oven to 350° F.
• Grease springform pan, line bottom with parchment paper, and wrap outside of pan with two layers of tin foil.

Prepare batter

• Using mixer with whisk attachment, beat cream cheese and sugar until very smooth, approx. 3 minutes.
• Beat in eggs, one at a time. Beat until smooth after adding each egg.
• Add lemon juice, vanilla, and salt, and beat until smooth.
• Add sour cream and beat until just blended.

Bake

• Pour batter into springform pan.
• Place springform pan in baking pan.
• Add at least 1" of very hot water to baking pan.
• Place in oven.
• Bake 45 minutes.
• Turn off oven without opening oven door.
• Let cake cool in closed oven for 1 hours.
• Remove cake from overn and cool to room temperature, approx. 1 hour.
• Cover with plastic wrap and refrigerate overnight.

Unmold and serve

• Cover flat plate, larger in diameter than cheesecake, with plastic wrap.
• Place cheesecake, in pan, over heated burner and move around for 15 seconds, then remove from heat.
• Wipe sides of pan with hot, damp towel.
• Run thin metal spatula around between springform pan and cake.
• Release side of springform pan.
• Place plastic-wrapped plate on top of cheescake.
• Invent.
• Remove bottom of pan and parchment paper.
• Reinvert onto serving plate.
• Smooth sides, if necessary, with small metal spatula.
• Refrigerate until shortly before serving.