Ingredients
Method
Graham Cracker Crust
- Coat a 9-inch springform pan with nonstick cooking spray. Set aside.
- Pulse graham crackers in a food processor for 15 seconds until fine crumbs form.
- Add melted butter and sugar then pulse a few more times until combined.
- Add graham cracker mixture to the prepared springform pan then press firmly into base and up the sides until evenly distributed.
- Place pan in the refrigerator to chill while you prepare cheesecake filling.
Lemon Cheesecake
- Combine gelatin and lemon juice in a small saucepan and let stand for 1 minute.
- Turn heat to medium low and stir until dissolved. Remove pan from heat and set aside to cool to room temperature.
- In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form (approximately 5 minutes). Set aside.
- In a separate bowl, beat cream cheese on medium speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
- Add sour cream and lemon zest then beat on medium speed until mixture is smooth and lump free.
- Reduce beater speed then add cooled lemon juice/gelatin mixture. Beat until combined.
- If desired, add a few drops of yellow food coloring then beat until evenly incorporated.
- Using a rubber spatula, gently fold heavy cream into lemon cream cheese mixture.
- Remove crust from refrigerator and top with lemon cheesecake filling. Smooth top with an offset spatula then chill in the refrigerator for a minimum of 6 hours. (Mine chilled overnight.)
Serve
- To remove springform pan ring, wet a butter knife with hot water then carefully glide it around the outer side of the crust to separate it from the pan. Next, unlatch springform pan and remove the rim.
- Slice and serve cheesecake. For pristine slices, wipe the knife clean after each cut.
- Cover and store cheesecake in the refrigerator up to 3 days.