There are many different ways to prepare a delicious lemon cheesecake. Here is one popular recipe that you can try:
Ingredients:
2 1/4 cups graham cracker crumbs (about 150 crackers)
3 tablespoons sugar
8 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 tablespoon grated fresh lemon zest
1 cup heavy cream
Instructions:
Preheat your oven to 325°F and place the rack in the center of the oven. To make the crust, combine the graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir until well combined. The mixture should be moist enough to hold together when pressed between your fingers. Press the crust into the bottom of a greased 9-inch springform pan. Bake for about 5 minutes or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling. Beat the softened cream cheese with an electric mixer on high speed until smooth. Add the granulated sugar and continue mixing until fully incorporated. Add the vanilla extract and beat again. Scrape down sides of the bowl as needed. Add the egg yolks one at a time to the cream cheese mixture, making sure each one is completely mixed before adding the next. Beat just until blended - don't overbeat! Add the lemon zest and beat briefly just until evenly distributed. Do not overmix. Use a spatula to scrape down sides of the bowl. Gently fold about one quarter of the cream into the batter to lighten it up, then gently add the remaining cream and fold just until no white streaks remain. Be careful not to deflate the batter. Scrape the batter onto the cooled crust in the prepared pan. Carefully tap the pan on the counter several times to release any air bubbles. Wipe the edges clean if necessary so the cheesecake will rise straight up the side without sticking. Place the cheesecake pan inside a larger roasting pan, position the handles so they won’t get wet (or cover with foil). Place the pan on the middle rack in the preheated oven. Fill the outer pan with very hot water so it reaches halfway up the sides of the cheesecake pan. This creates a “water bath” for the c