This is the best cheesecake ever.  It is a classic lush and creamy cake.  Because it is crust less, it is gluten-free.

2 lbs. cream cheese at room temperature
1 ½ cups sugar
6 eggs
1 tsp. vanilla
1 tsp. fresh lemon juice and 2 tsp. finely grated rind

Preheat oven to 450 degrees. In a large mixing bowl, beat the cream cheese until smooth. With the mixer running, slowly add the sugar. Beat in the eggs one at a time, incorporating well after each addition. Stir in vanilla, lemon and rind. Pour batter into a spring form and smooth the top with a spatula. Bake at 450 degrees for 15 minutes. Reduce the heat to 300 degrees and bake for 45 minutes. Cake is done when the center is firm and top is medium-brown. Leave the cake in the oven for 30 minutes to slowly cool. Then cool until the cake pulls from the side of the pan. Remove the spring form. Serve warm or chilled. Recipe for Cherry Sauce.