Ingredients
Scale
- For the Crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- For the Filling:
- 32 oz (four 8-oz blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 2 large lemons)
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
Instructions
- Step 1: Prepare the Crust and Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and lemon zest. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan and about an inch up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you make the filling.
- Step 2: Mix the Creamy Filling: In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl often. Add the sour cream, vanilla extract, lemon juice, lemon zest, and flour. Mix until just combined. Add the eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Do not overmix the batter once the eggs are added, as this incorporates air that causes cracks.
- Step 3: The Water Bath and Baking: Wrap the outside of the cooled springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan inside a larger roasting pan. Pour the cheesecake batter over the crust and smooth the top. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
- Step 4: Cooling and Plating: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for one hour to cool slowly. This prevents the top from cracking. Remove the pan from the water bath, take off the foil, and run a thin knife around the edge of the cake. Refrigerate the cheesecake for at least 6 hours, preferably overnight. Once chilled, release the sides of the springform pan, slice with a warm knife, and garnish with fresh lemon slices or whipped cream before serving.
- Cook Time: 1 hour 40 minutes (plus chilling time)