Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 4 tbsp butter (melted)
- 1 lemon – zest only
- 1/2 tsp lemon extract
- 32 oz cream cheese (softened)
- 1 cup white granulated sugar
- 3 eggs (room temperature)
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp lemon extract
- 2 lemons – zest only
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream (cold)
- 1/2 tsp lemon extract
- 1 lemon – zest only
- 1 cup powdered sugar
- 2–3 lemons – peel only
- 3/4 cup water
- 1 cup white granulated sugar
- 2 tbsp extra fine sugar for coating
Instructions
- 1. Preheat the oven to 325°F (160°C). Prepare a springform pan by wrapping the outside in aluminum foil.
- 2. For the crust, mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press into the bottom of the prepared pan.
- 3. In a large mixing bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition.
- 4. Stir in sour cream, heavy whipping cream, vanilla extract, cornstarch, and lemon zest until fully combined.
- 5. Pour filling over the crust. Bake in a water bath for about 85 minutes or until set around the edges but slightly jiggly in the center.
- 6. Cool inside the oven with the door ajar for an hour before refrigerating until completely chilled.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 26g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg