Cheesecake

Heat oven to 325 degrees. Heavily butter an 8- or 9-inch metal cake pan (not a springform pan) or souffle dish that is 3 inches deep. Sprinkle the interior with graham cracker crumbs, shaking the pan and patting the crumbs until bottom and sides are well coated. Shake out any excess crumbs. Refrigerate the pan until ready to use. Using an electric mixer or food processor, blend cream cheese, sugar, lemon juice, rind and vanilla until smooth. Add the eggs one at a time and process until just incorporated. Pour the batter into the chilled prepared pan. Give the pan a bang to settle the mixture evenly. Set the pan inside a slightly wider pan and add hot water to the larger pan, about halfway up the sides. Bake until set, 1 1/2 to 2 hours. Turn off the oven and let the cheesecake sit 30 minutes or longer in the oven. Lift the cake out of the water bath and place on a rack until it cools to room temperature, at least several hours. Refrigerate until cold. Invert the cheesecake onto a platter (place a hot damp cloth on the bottom of the mold to hel loosen it if necessary). Then invert again to another so it is presented right-side up. Garnish with fresh fruit.