A perfect cheesecake recipe with a tangy lemon glaze.
Combine the first 3 ingredients; stir well, then set aside.
Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed.
Add sugar, beating well at high speed.
Add eggs, one at a time, beating well after each addition.
Stir in salt, vanilla extract and lemon juice.
Pour mixture into the prepared crust.
Bake at 300 degrees F for 1 hours and 20 minutes.
Cover and chill before adding glaze.
For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
Add food coloring if desired.
Transfer to a small bowl; cool for 10 minutes.
Cover and refrigerate until chilled.
Spread over cooled cheesecake and refrigerate before serving.