Set a rack at the middle level of the oven and preheat to 350 degrees. Prepare the dough. Butter

only the bottom of a 9-inch springform pan and line it with a round of parchment. Place the dough in the pan and pat it down evenly and firmly to cover the bottom. Bake for about 25 minutes, until dough is golden and baked through. Lower the oven temperature to 325 degrees.

All of the following should be done on your mixer's lowest speed. To make the filling, beat cream cheese smooth, no more than 30 seconds. Stop mixer and scrape bowl and beater. Add sugar in a stream, mixing for no more than 30 seconds. Stop and scrape.

Add vanilla, lemon juice and 1 egg; mix only until absorbed, no more than 30 seconds. Stop and scrape. Add remaining eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.

Wrap aluminum foil around the bottom of the spring form pan so it comes at least one inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly roll or roasting pan and pour warm water into pan to a depth of 1/2-inch. Bake the cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from pan of hot water. Remove foil and cool completely on a rack. Wrap cheesecake and chill overnight before unmolding.