Lemon Cheesecake

Ingredients

• 1 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
• 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
• 3/4 cup lemon curd
• homemade whipped cream
• lemon slices and/or fresh berries

Method

1. 1

   Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).

2. 2

   Grind graham crackers into fine crumbs if needed. Pour into a medium bowl and stir in 1/4 cup sugar until combined, then stir in the melted butter. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pre-bake for 10 minutes. Remove from the oven and wrap the outside of the pan tightly with heavy-duty aluminum foil for the water bath. Allow crust to slightly cool.

3. 3

   Place 1 and 1/4 cups sugar and the lemon zest in a food processor or blender. Pulse until blended and the lemon zest is broken down, about 10-12 pulses.

4. 4

   Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended.

5. 5

   Pour the cheesecake batter into the warm crust and smooth the top into an even layer.

6. 6

   Boil a kettle of water. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan to a depth of about 1 inch.

7. 7

   Bake for 55–70 minutes or until the center is almost set and slightly wobbles when gently tapped. Turn the oven off, crack the oven door slightly, and let the cheesecake sit in the water bath inside the cooling oven for 1 hour.

8. 8

   Remove from the oven, lift out of the water bath, and cool completely at room temperature.

9. 9

   Spread the lemon curd over the top of the cooled cheesecake.

10. 10

    Refrigerate for at least 4 hours or overnight to set.

11. 11

    Run a knife around the rim of the pan to loosen, then remove the springform collar. Garnish with whipped cream, lemon slices, or berries if desired, then slice and serve.