Ingredients:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons melted unsalted butter
  • ¼ cup granulated sugar
  • 32 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • ½ cup heavy cream
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup powdered sugar (optional)
  • 1-2 tablespoons lemon juice (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and chill.
  2. Beat softened cream cheese and sugar until smooth. Gradually add eggs, one at a time, beating well after each addition. Mix in heavy cream, lemon zest, lemon juice, vanilla extract, and salt.
  3. Pour the filling over the chilled crust.
  4. Place the springform pan in a water bath. Bake at 325°F (160°C) until the edges are set but the center still jiggles slightly.
  5. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for an hour. Then, remove from the oven and water bath and let cool completely at room temperature.
  6. Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Whisk together powdered sugar and lemon juice until smooth (optional).
  8. Remove the cheesecake from the springform pan. Drizzle with lemon glaze (if using). Slice and serve.