Instructions: Preheat oven to 325

Generously butter bottom and inside rim of a 12-inch springform pan.

Sprinkle bottom evenly with crumbs.

Place cream cheese in the large bowl of an electric mixer. Beat on medium speed until fluffy. Gradually beat in sugar until well blended. Mixing well after each addition, beat in eggs one at a time.

When smooth and creamy, add vanilla, lemon juice, lemon zest and salt.

Blend well. Pour into prepared pan.

Bake on center rack of preheated oven until firm around edges and soft in the center, about 1 1/2 hours.

Loosen cake from rim of pan immediately. Cool to room temperature before removing rim of pan.

Chill (or freeze) and wrap to seal unless serving same day. Cut while very cold (if frozen, thaw for about 1/2 hour) and place on serving plates. Allow to stand a few minutes to warm slightly before serving.

Suggestion: If desired, serve with large fresh strawberries and a glaze of strained apricot preserves the way they do at Bookbinders in Virginia.

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