Lemon Cheesecake
Ingredients
Graham Cracker Crust1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers)
5 Tablespoons (71g) unsalted butter, melted
1/4 cup (50g) granulated sugar
Cheesecake
1 and 1/4 cups (250g) granulated sugar
1 Tablespoon packed lemon zest (about 1 lemon)
32 ounces (904g) full-fat brick cream cheese, softened to room temperature
1/2 cup (120ml) fresh lemon juice (about 3–4 lemons), at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
Instructions
Preheat oven to 350°F (177°C) with the rack in the lower-middle position.Make a graham cracker crust by combining crumbs, sugar, and melted butter; press into a 9-inch springform pan. Pre-bake for 10 minutes.
Make lemon sugar by pulsing sugar and lemon zest. In a large bowl, beat cream cheese and lemon sugar until smooth. Add lemon juice, sour cream, and vanilla; mix. Add eggs one at a time until just blended. Pour batter into the crust.
Prepare a water bath by placing the pan in a larger roasting pan. Pour hot water into the roasting pan until it's 1 inch deep.
Bake cheesecake for 55–70 minutes at 350°F. If needed, tent with foil to prevent browning.
Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour. Remove from the oven, lift from the water bath, and cool uncovered at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight.
Loosen the chilled cheesecake from the pan, remove the rim, and slice after dipping the knife in warm water for neat cuts.
