Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tbsp (30ml) heavy cream
  • Pinch of salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until mixture resembles wet sand. Press into the bottom of the springform pan evenly.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Add vanilla, lemon zest, and salt; mix until blended. Add eggs one at a time, mixing gently after each addition. Fold in heavy cream until just combined.
  4. Pour the filling over the crust in the springform pan.
  5. Wrap the outside of the springform pan with aluminum foil. Place the wrapped pan in a larger roasting pan; fill the roasting pan with boiling water halfway up the sides of the springform pan.
  6. Bake in the preheated oven for 60 minutes, until slightly jiggly in the center.
  7. Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour. Remove from the water bath and refrigerate for at least 1 hour before serving.