Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs (about 12 whole crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 32 ounces (900g) cream cheese, full-fat, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon (3ml) lemon zest, finely grated
  • 4 large (200g) eggs, room temperature
  • 3/4 cup (175ml) heavy cream

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Chill for 30-60 minutes.
  2. Preheat oven to 350°F (175°C). Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in (if using a water bath). Place the wrapped pan inside a larger roasting pan.
  3. In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar and flour, beating until well combined.
  4. Mix in vanilla extract and lemon zest. Add eggs one at a time, beating well after each addition. Be careful not to overmix.
  5. Gently stir in heavy cream until just combined.
  6. Pour the filling over the chilled crust. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan (if using a water bath). Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.
  7. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  8. Remove cheesecake from the oven and let it cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
  9. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently release the springform pan. Serve chilled and enjoy!