Lemon Cheesecake

Instructions

1. Step 1

   Gather the ingredients. When making a cheesecake from scratch adjust the oven rack to the lower-middle position and preheat oven to 350 F.

2. Step 2

   In a medium bowl combine the graham cracker crumbs, melted butter, 1/4 cup of sugar, and salt.

3. Step 3

   Press into the bottom and up the sides of a 9-inch springform pan wrapped in aluminum foil. Pre-bake the crust for 8 minutes.

4. Step 4

   Cool on a wire rack while you prepare the filling.

5. Step 5

   In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.

6. Step 6

   Add the sour cream, 1 tablespoon of lemon zest, lemon juice, and vanilla extract and beat until combined.

7. Step 7

   Add the eggs, one at a time, beating until just blended.

8. Step 8

   Pour the filling over the slightly cooled crust and smooth the top.

9. Step 9

   Boil enough water to fill your roasting pan with 1 inch of water.

10. Step 10

    Place the cheesecake pan inside a large roasting pan with high sides. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.

11. Step 11

    Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

12. Step 12

    Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Place on serving platter.

13. Step 13

    Spread the prepared lemon curd over surface of the cheesecake.

14. Step 14

    Decorate with sweetened whipped cream and garnish with lemon slices or lemon zest, if desired.

15. Step 15

    Slice and serve.