Graham Cracker Crust

  • 1 ¾ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted

Cheesecake Filling

  • 2 1/2 8- ounce packages cream cheese softened
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • Grated zest from 1 lemon
  • 1 teaspoon pure vanilla extract
  • 3 large eggs plus 1 large egg yolk
  • 2 tablespoons heavy cream


  • Preheat the oven to 350°F.
  • In a medium bowl, blend together the crumbs, sugar, and butter. The mixture should look like wet sand.
  • Press the mixture firmly onto the bottom and about 2 inches up the sides of a greased 9-inch diameter springform pan.
  • Bake the crust for 10 minutes and set aside to cool.
  • Lower the oven temperature to 250°F. In the bowl of an electric mixer using the paddle attachment, mix the cream cheese until it is creamy and smooth. Beat in the sugar, flour, lemon zest, and vanilla extract.
  • Add the eggs and yolk, one at a time, followed by the heavy cream. Stop the machine several times and scrape down the sides with a rubber spatula to prevent any lumps.
  • Pour the filling onto the crumb crust and bake for 1 hour. Remove from the oven and set aside to cool.
  • Chill in the refrigerator overnight.


Makes a 1 9-inch cheesecake