Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- For the Filling:
- 1 pound (450g) full-fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream or crème fraîche
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Equipment: 9-inch springform pan, large roasting pan
Instructions
- Prepare the Crust: First, combine the flour and sugar in a bowl. Add the cold, cubed butter and mix until the mixture resembles crumbs. Press the mixture into the bottom of the springform pan. Blind bake at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool slightly.
- Make the Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. Beat in the eggs one at a time, making sure each egg is incorporated before adding the next. Stir in the heavy cream or crème fraîche, vanilla extract, and lemon zest until the batter is smooth.
- Bake the Cheesecake: Pour the batter over the prepared crust. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven at 300°F (150°C) for 60-75 minutes or until the edges are set and the center is just slightly jiggly.
- Cool the Cheesecake: Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool completely on a wire rack. Then refrigerate for at least 4 hours or preferably overnight.
- Serve: Remove the cheesecake from the fridge, slice, and enjoy!
Notes
- Don’t over-mix the batter, or it can cause cracks.
- Use room-temperature ingredients for smoother mixing.
- Be patient during the cooling process to let the cheesecake set correctly.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350 per serving