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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