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Prepare the Pan and Crust:
• Preheat your oven to 350°F. Butter the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture evenly into the bottom and about an inch up the sides of the prepared pan.
• Bake the crust for 10 minutes, then let it cool completely before proceeding.
Prepare the Water Bath:
• Reduce the oven temperature to 300°F. Fill a large baking dish with hot water and place it on the rack below the middle rack to create a steam bath, which helps prevent cracks in the cheesecake.
Make the Cheesecake Filling:
• In a stand mixer with a paddle attachment (or using a hand mixer), beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the bowl and beaters with a rubber spatula as needed.
• Add the sour cream, vanilla extract, lemon juice, and lemon zest, mixing until fully incorporated.
• Reduce the mixer speed to low and add the eggs one at a time, mixing just until each egg is incorporated to avoid overmixing.
Bake the Cheesecake:
• Pour the cream cheese mixture into the cooled crust. Smooth the top with a spatula.
• Bake in the preheated oven at 300°F for 70 minutes. Then, turn off the oven and use a wooden spoon to prop the oven door open by about 1 to 1 ½ inches. Let the cheesecake cool slowly in the oven for 1 hour.
Cool and Chill:
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