• You can mix the homemade cheesecake filling with a hand mixer or in a stand mixer fitted with a paddle attachment.
• Preheat the oven to 350°F/176°C with the rack in the middle of the oven while you prepare the cheesecake.

Prepare the Crust

• Break 1 ½ cups graham crackers (9 crackers) into large chunks and place them in the bowl of a food processor fitted with a blade attachment. Pulse the food processor until the crackers are finely ground. With the food processor on low speed, pour 63 g (4 tbsp) melted butter into the graham cracker crumbs. The mixture will be like wet sand.

  Alternatively, you can add the crackers to a large plastic bag and smash with a rolling pin until the crackers are finely ground.
• Add the graham cracker mixture to the bottom of the springform pan. With medium pressure, use your hands to pat the crumbs into the bottom of the pan. This creates a solid base for the cream cheese filling.

Cream Cheese Filling

• Add 3-8 oz packages of cream cheese to a large bowl and beat with a hand mixer for 2-3 minutes until it's light and fluffy. Add the eggs, one at a time, beating well after each.
• Next, add 200 g (1 cup) sugar, 125 g (½ cup) heavy cream, and the juice and zest of 1 large lemon to the bowl. Mix on medium speed for 1 minute until the filling is light and smooth.

  Scrape the sides of the bowl as needed, making sure that all of the ingredients from the bottom of the bowl are fully incorporated.
• Pour the cheesecake batter over the buttery graham cracker crust and smooth with an offset spatula or the back of a spoon.
• Hold the cheesecake 2 - 3 inches above the counter and let it drop. Repeat a few times. You'll see tiny air bubbles rise to the surface of the cream cheese mixture. Smooth the top of the cake again.

Bake Cheesecake

• Wrap the bottom and sides of the springform pan with aluminum foil.

  Place the cheesecake on a full-size sheet pan and into the oven. Carefully pour a quart of hot water into the full-size sheet pan and close the oven door.
• Bake lemon cheesecake for 1 hour.

  The cheesecake is done when it has a slight wobble to it when you jiggle the pan. If the center is completely liquid, it still needs more time. If the center doesn't move at all, it's over baked.
• Remove the cheesecake from the oven and place it on a wire rack. Let the cheesecake cool to room temperature. Once cool, cover and refrigerate for at least 4 hours before serving. For best results, chill overnight.

Serve

• Run a knife along the edge of the pan to loosen the lemon cheesecake. Unlatch the hinge, open the springform pan, and remove from the cheesecake. With a sharp knife, cut the cake into slices.