Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (900g) cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) sour cream
  • Fresh berries (optional)
  • Whipped cream (optional)
  • Chocolate sauce (optional)

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the springform pan. Chill for 30 minutes.
  2. Beat softened cream cheese and sugar until smooth. Add vanilla and lemon zest. Beat in eggs one at a time. Gradually add heavy cream and sour cream until just combined. Do not overmix.
  3. Wrap springform pan with foil. Pour filling over crust. Place in a larger pan. Add hot water to the larger pan, halfway up the springform pan.
  4. Bake at 350°F (175°C) for 1 hour 15 minutes, or until edges are set but the center wobbles slightly.
  5. Turn off oven, crack door, and cool in oven for 1 hour. Remove from water bath and cool completely. Cover and chill for 6-8 hours or overnight.
  6. Remove from springform pan. Slice and serve with toppings.