SafePlates

Ingredients

• 1 1/2 cups (150g) digestive biscuit or graham cracker crumbs
• 1/3 cup (75g) unsalted butter, melted
• 2 tablespoons (25g) granulated sugar
• 24 oz (680g) cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 3 large eggs (about 6 oz / 170g total), at room temperature
• 1/2 cup (120ml) sour cream or plain full-fat yogurt
• 1/3 cup (80ml) heavy cream
• 2 large lemons (about 7 oz / 200g total) – zest finely grated and juice (about 1/4 cup / 60ml)
• 1 teaspoon (5ml) pure vanilla extract
• 1/4 teaspoon (1g) fine sea salt
• 1 cup (240ml) water for the water bath (plus more as needed)
• 1/3 cup (65g) granulated sugar for the topping
• 1/4 cup (60ml) fresh lemon juice for the topping
• 1/2 cup (120ml) water for the topping
• 1 tablespoon (8g) cornstarch mixed with 2 tablespoons (30ml) cold water
• Thin lemon slices (optional, for decoration)

Instructions

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from the water bath from leaking into the pan. Set aside.
3. In a medium bowl, combine the biscuit or graham cracker crumbs, 1/3 cup (75g) melted butter, and 2 tablespoons (25g) sugar. Mix with a fork until the crumbs are evenly moistened and resemble wet sand.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan using the bottom of a glass or measuring cup. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
5. Reduce the oven temperature to 300°F (150°C) after baking the crust.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until very smooth and creamy. Scrape down the sides of the bowl as needed.
7. Add 3/4 cup (150g) sugar and beat again on medium speed until fully combined and smooth, about 1 to 2 minutes.
8. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overbeat at this stage to avoid incorporating too much air.
9. Add the sour cream, heavy cream, lemon zest, lemon juice (about 1/4 cup / 60ml), vanilla extract, and sea salt. Mix on low speed until the batter is smooth and uniform, scraping down the sides of the bowl once or twice.
10. Tap the bowl gently on the counter a few times to release any large air bubbles. Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth the top with a spatula.
11. Place a large roasting pan on the middle oven rack. Carefully place the foil-wrapped springform pan in the center of the roasting pan.
12. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan, forming a water bath. Be careful not to splash water into the cheesecake batter.
13. Bake at 300°F (150°C) for 55 to 70 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan. The surface should look just set and not wet.
14. Turn off the oven, prop the oven door slightly open using a wooden spoon, and leave the cheesecake inside for 45 to 60 minutes. This gentle cooling helps prevent cracks.
15. Remove the cheesecake from the water bath. Carefully remove the foil from around the pan, then place the cheesecake on a wire rack to cool completely to room temperature, about 1 to 2 hours.
16. Once cooled to room temperature, cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully and develop the flavors.
17. To make the lemon topping, place 1/3 cup (65g) sugar, 1/4 cup (60ml) lemon juice, and 1/2 cup (120ml) water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer.
18. Stir the cornstarch and 2 tablespoons (30ml) cold water together until smooth. Slowly pour this mixture into the simmering lemon liquid while stirring constantly to avoid lumps.
19. Continue to cook over medium-low heat, stirring, for 2 to 3 minutes until the topping thickens to a glossy, syrupy consistency. Remove from the heat and let it cool to room temperature. It will thicken a little more as it cools.
20. Once the cheesecake is well chilled and set, run a thin knife around the inside edge of the springform pan to loosen the cheesecake, then carefully release and remove the pan ring.
21. Pour the cooled lemon topping over the surface of the cheesecake and spread it evenly with a spatula. Decorate with thin lemon slices if desired.
22. Refrigerate the cheesecake for at least 30 minutes after adding the topping to allow it to set lightly before slicing.
23. To serve, use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Keep leftovers covered in the refrigerator and consume within 4 to 5 days.

Tip

For a more traditional Portuguese note, use very fragrant unwaxed lemons and a slightly thicker, almost custard-like lemon topping. Let the cheesecake rest in the fridge overnight; the flavor becomes brighter and the texture creamier the next day.