Classic cheesecake with graham cracker crust

Grind 12 full sheet graham crackers to fine crumbs in a food processor or blender, no chunks; pour into a bowl.

Mix in the sugar, then pour the melted butter over and stir until sandy, not overly wet or dry.

Wrap the springform pan in two layers of heavy duty aluminum foil before pre-baking, so water cannot seep in during the water bath.

Spread the crumbs in the pan and press against the sides and bottom with the bottom of a measuring cup, firm enough to hold shape but not packed hard.

Pre-bake the crust 10 minutes at 350 degrees; set aside.

Beat the softened block cream cheese with the sugar using the paddle attachment, scraping down the sides and bottom of the bowl often.

Add the sour cream, vanilla and lemon juice; mix until completely smooth and creamy.

Add the eggs one at a time, each just about mixed in before the next; do not overbeat.

Set the crust in a large roasting pan and pour in the batter; smooth the top.

Place the roasting pan in the oven and pour boiling water into it with the oven door open.

Bake about an hour, maybe a few minutes more, at the same temperature as the crust (said as 'Same temperature as the cross', as transcribed), until the surface is slightly wobbly when the pan is gently shaken.

Turn the oven off and leave the cheesecake to cool in it with the door open for one hour, propping the door with a wooden spoon if needed.

Remove from the oven and the water bath, unwrap the foil, and cool on a rack at room temperature for one hour.

Chill in the refrigerator for four hours.

Variation: instead of setting the pan in the water, bake the cheesecake on the rack above a roasting pan of water; the rim browns a little, with no taste difference.

Run a knife around the edge before unlocking the springform pan.

Slice with a sharp knife, wiping it clean and dipping it in warm water between cuts.

Pipe whipped cream on each slice and top with fresh berries.