Preparation Steps

• Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
• Combine graham cracker crumbs, melted butter and sugar. Press firmly onto the bottom of the springform pan to form crust.
• Bake crust for 8 to 10 minutes, then remove from oven and let cool.
• Wrap outside of springform pan with aluminum foil to protect from water bath. Set aside.
• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined. Scrape down bowl sides as needed.
• Add lemon zest and vanilla extract and mix on low speed until incorporated.
• Add the heavy cream and mix on low speed until well combined.
• Add eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape bowl sides to ensure even mixing.
• Pour batter into prepared crust, filling the pan fully.
• Place springform pan inside a larger pan and add warm water halfway up the sides of the springform pan, ensuring water does not overflow the foil.
• Bake for about 2 hours until edges are set and center is slightly jiggly.
• Turn off oven and keep door closed for 30 minutes to slowly cool the cheesecake.
• Crack oven door open and let cheesecake cool for another 30 minutes to prevent cracking.
• Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
• Remove cheesecake from springform pan and transfer to serving plate. Keep refrigerated until serving.
• Serve with your favorite toppings. Best eaten within 5 days when properly covered.