1. n a large bowl beat cream cheese until creamy… add lemon zest, lemon emulsion and vanilla. Combine sugar flour and salt. Gradually blend into cream cheese mixture. Add eggs and yolks one at a time, beating after each addition just to blend. Gently stir in whipping cream.
2. Here’s the secret to avoid soggy crust when baking in a water bath: Grab a plastic crock pot liner and a couple paper towels or napkins….like 3 or 4.
3. Place napkins/paper towels in bottom of plastic liner….place prepared crust pan on top of the napkins/paper towels. Pour cheese cake mixture into to crust pan.
4. (NOTE: the plastic liner will keep water from seeping in around your spring form pan.  This works much better than foil!  The napkins/paper towels under your pan will collect any condensation that will collect around your pan while baking.  RESULT: beautiful lemon shortbread crust!  No soggy yuck here!!!!)

Now that your cheesecake is in the spring form pan.  Let’s prepare your water bath

1. Fill the roasting pan with hot water halfway up the sides of the pan, taking care to make sure the plastic bag edges stay high above pan sides….once again, keeping water out to prevent soggy
2. crust.
3. Bake at 450 degrees for 12 minutes reduce the temperature to 300 degrees and bake until the center of the cheesecake jiggles slightly like firm jell-o. (If you have an electric oven
4. bake for 50 minutes at 300 degrees.  If you have a gas oven, it will be much longer.  My gas oven takes 90 minutes to cook the cheese cake at 300 degrees).
5. Turn off the oven, crack oven door and allow cooling for a half hour.  Remove cheese cake from oven and cool to room temperature on a wire rack.  Chill for about 4-6 hours.  Once chilled, remove spring form pan sides….and VOILA!!!  You have a BEAUTIFUL  cheese cake creation!
6. AWESOME!

Raspberry Sauce

1. 2 cups raspberries
2. 1/3 cup sugar
3. 2 tsp corn starch
4. 1/8 tsp salt
5. Stir together.  Simmer over med heat until slightly thickened about 3-5 minutes.  Cool.Enjoy!  Let me know if you like it!