Dorie Greenspan strikes again!
All I can say is this Tall and Creamy Lemon Cheesecake is to die for! Enough said!
It's lusciously smooth, tall, and an amazing creamy texture. I have made a lot and I mean a lot of Cheesecakes over the years. I defiantly rate this Tall and Creamy Lemon Cheesecakes as one of the all time best Cheesecakes ever!
If you love lemon and cheesecake you must make this Tall and Creamy Lemon Cheesecake!
To make the crust combined graham cracker crumbs, sugar and a generous pinch of sea salt. Slowly drizzle in 1/2 cup melted butter to coat crumbs evenly.
Grease a 9 inch spring form pan with at least 3 inch sides with butter. Wrap bottoms and sides of pan with a double layer of aluminum foil.
Add graham cracker mixture to pan and use a measuring cup to press crumbs across the bottom and up the sides of the pan.
Bake in a 350 degree oven on a baking sheet for 10 minutes.
Reduce oven temperature to 325 degrees.
In a mixer fitted with a paddle attachment beat cream cheese for 5 minutes or until creamy and smooth. Scrape down sides of bowl and slowly add sugar and sea salt, while mixer is running.
Add lemon zest and beat another 5 minutes, until creamy.
While beating add vanilla.
While mixing add eggs one at a time, beating thoroughly between each addition.
Scrape down sides of bowl and add greek yogurt and lemon juice. Mix on low speed until smooth and thoroughly combined.
It will look smooth and luscious. Pour batter into foil lined spring form pan with pre-baked crust.
Place cheesecake into pan a little larger then the spring form pan. Pour enough hot water to come half way up the sides of the pan.
Bake for 1 hour and 30 minutes. Turn off oven and prop oven door open.
Leave cheesecake in water bath for 1 hour.
Carefully remove cheesecake out of larger pan, remove aluminum foil and place on cooling rack until room temperature.
Cover and refrigerate cheesecake overnight before serving.