Ingredients
Scale
For the Crust
- 1 3/4 cups (235g) graham cracker crumbs
- 6 tbsp (84g) salted butter, melted
- 2 tbsp (26g) sugar
For the Cheesecake
- 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
- 1 3/4 cup (362g) sugar
- 3 tbsp (24g) all purpose flour
- 1 tsp lemon zest
- 4 tsp vanilla extract
- 1/2 cup (115g) heavy cream
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
Instructions
- Preheat oven to 325°F (163°C). Line 9-inch springform pan with parchment and grease sides.
- Combine crust ingredients, press into pan, bake 8–10 minutes, cool. Wrap pan in foil for water bath.
- Reduce oven to 300°F (148°C). Beat cream cheese, sugar, flour on low speed until smooth.
- Add lemon zest, vanilla, heavy cream on low speed. Add eggs and yolks one at a time, mixing slowly.
- Pour batter into crust. Place springform pan in larger pan, add warm water halfway up sides of springform.
- Bake ~2 hours until edges set and center slightly jiggly. Turn off oven, leave door closed 30 minutes.
- Crack oven door for 30 minutes to cool slowly. Refrigerate 5–6 hours or overnight until firm.
- Remove from pan, serve with toppings. Store covered, best within 5 days.
Notes
- Cheesecake is best stored well-covered in the fridge and eaten within 5 days.
- Prep Time: 45 minutes
- Cook Time: 3 hours 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian