Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) sour cream
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) lemon zest

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom and up the sides of the tart pan. Chill in the refrigerator for at least 30 minutes.
  2. Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest.
  3. Pour the cheesecake filling into the chilled graham cracker crust. Prepare a water bath and bake in a preheated oven at 325°F (160°C) for 35-45 minutes, or until the center is almost set.
  4. Turn off the oven, crack the oven door slightly, and let the tart cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature. Chill in the refrigerator for at least 4 hours, or preferably overnight. This is the best cheesecake tart.