A luscious and creamy cheesecake with a hint of lemon, perfect for any occasion.
Preheat your oven to 325°F (160°C) and prepare a springform pan by greasing it lightly.
Using parchment paper on the bottom of the pan can make it easier to remove the cheesecake later.
In a mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the pan to ensure it holds together during baking.
Press the crust mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and salt, mixing well.
Ensure the cream cheese is softened to avoid lumps in the batter.
Add the eggs one at a time, beating well after each addition. Mix in the heavy cream, vanilla extract, and lemon zest.
Do not overmix after adding the eggs to prevent incorporating too much air into the batter.
Pour the filling over the cooled crust and smooth the top with a spatula.
Tap the pan gently on the counter to release any air bubbles in the filling.
Bake the cheesecake in the preheated oven for 1 hour. Check for doneness by ensuring the center is set but slightly jiggly.
Place a pan of water in the oven to create steam, which helps prevent cracks on the cheesecake surface.
Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours before serving.
Cooling the cheesecake gradually helps prevent cracks and ensures a smooth texture.
Slice and serve the cheesecake chilled. Enjoy your creamy lemon cheesecake delight!
Use a warm knife to slice the cheesecake cleanly.
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