Add the butter and continue to mix on medium low until smooth and incorporated. Next add the sugar, lemon juice, and vanilla, beating until smooth after each. Then add the eggs, one at a time, mixing well after each. Finally, blend in the cream mixture. Give the bowl a scrape, and turn your mixer on again for about 30 seconds to make sure everything is nice and smooth.
Pour your cheesecake mixture over your crust. Place your foil-covered pan in a roasting pan. Carefully open your oven door, pull out the rack in the middle, and place the roasting pan on it. Pour the water from your recently boiled kettle into your roasting pan until it’s about halfway up the side of the cheesecake pan. Very carefully push the rack back in and close the door.
Bake for about an hour and fifteen minutes or until the cheesecake is just slightly wobbly in the center.
Remove the whole roasting pan from the oven and allow the cheesecake to cool, still in the water, for about two hours.
Put some plastic wrap right on the surface of your cheesecake and refrigerate for at least 4 hours, preferably overnight.
For the topping
After your cheesecake is thoroughly chilled, top it with your favorite caramel sauce. Use as much as you need to make it look pretty. Sprinkle on your crunchy bits. Use as much as you like.
You can serve it immediately, but if you chill it again for another hour or two, your caramel won’t be as runny.
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