Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (US), digestive biscuit crumbs (UK)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup (240ml) heavy cream (double cream in the UK)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour (plain flour in the UK)
  • Zest of one lemon (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan.
  2. Bake crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool slightly.
  3. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Beat in eggs and egg yolks one at a time, mixing until just combined. Be careful not to overmix.
  6. Stir in heavy cream and vanilla extract until just combined.
  7. Gently fold in flour until just combined.
  8. Pour the filling over the pre-baked crust.
  9. Place the springform pan inside the large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake in the preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center is still slightly jiggly.
  11. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1-2 hours. This prevents cracking.
  12. Remove the cheesecake from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.