Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (900g) Philadelphia cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 teaspoons (10ml) vanilla extract
  • ½ teaspoon (2.5ml) lemon zest (optional)
  • 4 large eggs, at room temperature
  • ¾ 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 at least 30 minutes.
  2. Beat softened cream cheese and sugar until smooth and creamy. Mix in vanilla extract and lemon zest (if using).
  3. Add eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
  4. Gently fold in the heavy cream until just combined.
  5. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger baking sheet.
  6. Pour the cheesecake filling into the prepared crust. Carefully pour hot water into the baking sheet, coming about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles slightly.
  7. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.
  8. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and serve.