Equipment Needed
- 9-inch springform pan
- Food processor or plastic bag and rolling pin (for crumbs)
- Electric stand mixer or hand mixer
- Double boiler or heatproof bowl and saucepan
- Roasting pan (for water bath)
- Kitchen torch (or your oven’s broiler)
- Fine grater/zester
- Aluminum foil
Step-by-Step Instructions
I start by preheating my oven to 325°F (160°C). I make the crust by mixing the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. I press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Using the bottom of a measuring cup to tamp it down ensures a solid, compact base. I bake the crust for 10 minutes, then let it cool on a rack while I prepare the filling. The smell of toasting graham crackers is always the first sign something wonderful is happening.
For the filling, I beat the softened cream cheese in my stand mixer on medium speed until it’s completely smooth and creamy, scraping down the bowl often. I gradually add the sugar and beat until fluffy. Then, I mix in the sour cream, fresh lemon juice, lemon zest, vanilla, and salt until just combined. With the mixer on low, I add the room-temperature eggs one at a time, mixing only until the yolk disappears after each addition. Overmixing here incorporates too much air, which can cause cracks. The batter will be luxuriously smooth and fragrant with lemon.
Now, for the crucial water bath. I tightly wrap the outside bottom and sides of my springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. I pour the filling over the cooled crust, then place the pan into a large roasting pan. I pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This gentle, steamy heat is the secret to a creamy, crack-free top. I bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle. I turn the oven off, crack the door, and let the cheesecake cool inside for an hour before moving it to the counter, then the fridge to chill completely for at least 6 hours.(See the next page below to continue…)