Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (907g) cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ teaspoon (1.25 ml) lemon zest, finely grated
  • 4 large eggs, room temperature
  • ¾ cup (177 ml) heavy cream

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan.
  2. Bake the crust for 8-10 minutes at 350°F (175°C). Let cool completely.
  3. Beat softened cream cheese and sugar until smooth and creamy. Mix in vanilla and lemon zest.
  4. Beat in eggs one at a time, mixing just until combined after each addition. Avoid overmixing.
  5. Gently fold in the heavy cream until just combined.
  6. Pour the cheesecake filling over the prepared crust.
  7. Wrap the springform pan tightly in aluminum foil. Place it in a larger baking sheet and add hot water to the baking sheet until it reaches about halfway up the sides of the springform pan.
  8. Bake at 325°F (163°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  10. Remove from the oven and water bath. Let cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight, before serving.