Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (900g) cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest, finely grated
  • 4 large eggs, at room temperature
  • ¾ cup (175ml) heavy cream, at room temperature
  • Boiling Water

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the springform pan. Bake briefly.
  2. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  3. Beat softened cream cheese and sugar until smooth. Mix in vanilla and lemon zest. Add eggs one at a time, mixing until just combined. Gently fold in heavy cream.
  4. Pour the filling over the prepared crust. Tap gently to release air bubbles.
  5. Place the wrapped springform pan in a roasting pan. Pour boiling water into the outer pan halfway up the sides.
  6. Bake in a preheated oven. Reduce heat slightly after the first portion of baking. Check the cheesecak.
  7. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for an hour. Remove from the water bath and let cool completely.
  8. Refrigerate for at least 4-6 hours, or preferably overnight.
  9. Run a thin knife around the edge. Serve chilled.