Step 1 of 31
Lemon Cheesecake
Preheat the oven to 400°F.
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Lemon Cheesecake
Lightly grease the sides of a 9-inch spring form pan with softened butter.
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Lemon Cheesecake
Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.
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Lemon Cheesecake
Create four sheets of aluminum foil approximately 18 inches long each. Lay one sheet of foil over another to create a cross.
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Lemon Cheesecake
Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.
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Lemon Cheesecake
Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the sides of the pan.
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Lemon Cheesecake
Place the gingersnaps in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.
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Lemon Cheesecake
Transfer the cookie crumbs to a mixing bowl.
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Lemon Cheesecake
Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.
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Lemon Cheesecake
Pour the melted butter over the cookie crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.
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Lemon Cheesecake
Carefully turn the crumb mixture into the spring form pan. Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.
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Lemon Cheesecake
Bake the crust on middle rack of oven until the edges just begin to brown, 9-11 minutes.
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Lemon Cheesecake
Remove the crust from the oven when done and set aside to cool.
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Lemon Cheesecake
Reduce the oven temperature to 350°F.
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Lemon Cheesecake
Place the cream cheese and sugar into the bowl of a mixer. Beat on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
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Lemon Cheesecake
Use a citrus zester to zest both lemons, taking care not to remove the white rind of the fruit. Transfer the zest into the mixing bowl.
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Lemon Cheesecake
Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour cream is fully incorporated into the cream cheese, 1-2 minutes.
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Lemon Cheesecake
Use a rubber spatula to scrape down the sides of the bowl.
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Lemon Cheesecake
Turn the mixer to the lowest speed. Add the eggs one at a time, mixing just until no yellow streaks remain. The batter should be the consistency of yogurt, and ivory in color.
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Lemon Cheesecake
Pour the batter into the cooled crust.
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Lemon Cheesecake
Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.
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Lemon Cheesecake
Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.
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Lemon Cheesecake
Bake the cheesecake on middle rack of oven until the edges are set and the center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.
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Lemon Cheesecake
Check to see that the cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.
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Lemon Cheesecake
Remove the cheesecake from the oven and transfer to the refrigerator.
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Lemon Cheesecake
Refrigerate the cheesecake for a minimum of 6 hours, and preferably overnight.
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Lemon Cheesecake
To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.
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Lemon Cheesecake
For the topping: Place cream cheese and granulated sugar in a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.
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Lemon Cheesecake
Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.
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Lemon Cheesecake
Turn the mixer to medium-high speed, and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.
Step 31 of 31
Lemon Cheesecake
Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to slice and serve. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.