For the Crème Brûlée Topping:
- 1/2 cup granulated sugar
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a measuring cup to pack it down tightly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, beating until well combined.
- Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Mix in the sour cream, vanilla extract, and lemon zest until the filling is smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Step 3: Bake the Cheesecake
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in your cheesecake.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling process helps prevent cracks.
- Remove the cheesecake from the oven and from the water bath. Run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until it is completely chilled and set.
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