Lemon Cheesecake
Ingredients for Graham Cracker Crust:
1 & 3/4 c. graham cracker crumbs
5 Tbsp. unsalted butter, melted (or try the Butter Olive Oil)
1/4 c. granulated sugar
Ingredients for Cheesecake:
1 c. granulated sugar
1 Tbsp. lemon zest (about 1 lemon)
32 ounces full-fat brick cream cheese, softened to room temperature
1/2 c. Sicilian Lemon White Balsamic (or juice of 3-4 lemons, plus 1/4 c. sugar)
1/3 c. sour cream or plain yogurt, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
Adjust oven rack to the lower-middle position and preheat oven to 350F.
Instructions for Graham Cracker Crust: Combine crumbs, butter and sugar in a medium bowl. Press firmly into bottom of ungreased 9-inch springform pan, press a little way up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool. Wrap aluminum foil around bottom of the pan and up the sides.
Instructions for Cheesecake: In a large bowl or stand mixture, beat softened cream cheese and sugar together until smooth. Add Lemon White Balsamic, sour cream, and vanilla extract and mix until fully combined and very smooth. Add eggs, one at a time, and mixing until well blended.
Pour cheesecake filling over prepared crust, smoothing the top evenly. Tap pan on countertop slightly to help bring bubbles to surface and remove/pop them with a toothpick.
Place cheesecake pan inside of large roasting pan and pour boiling water into the side of the roasting pan, until the pan fills to about 1" high. Bake for 55–70 minutes or until the center is set - cake may jiggle, but not be liquid-y to avoid cracking. If cake is browning, cover with aluminum foil.
Cool cheesecake gradually by opening oven door and turning off heat for 1 hour. Then remove from oven and water bath, allowing cake to cool completely to room temperature before transferring to fridge. Cool cheesecake in refrigerator minimum 2-4 hours or overnight.
Serve topped with lemon zest or candied lemon, fresh blueberries, peaches or other toppings as desired.