A luscious cheesecake with a hint of lemon, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the crust firmly into the pan to create a solid base.
Press the mixture into the bottom of a springform pan to form the crust. Set aside.
Use the bottom of a glass to press the crust evenly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain a smooth batter.
Mix in the vanilla extract, cornstarch, heavy cream, and salt until well combined.
Do not overmix to avoid incorporating too much air.
Stir in the juice and zest of the fresh lemon.
Zest the lemon before juicing for convenience.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently to release any air bubbles.
Bake in the preheated oven for 1 hour, or until the center is slightly jiggly.
Place a water bath in the oven to prevent cracks.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Gradual cooling prevents the cheesecake from sinking.
Remove from the oven and cool completely on a wire rack.
Run a knife around the edge to loosen the cheesecake.
Chill the cheesecake in the refrigerator for at least 12 hours before serving.
Overnight chilling enhances the flavor and texture.
Serve with your favorite toppings, such as fresh berries or whipped cream.
Add toppings just before serving to keep them fresh.
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