Start with a graham cracker crust. Combine crushed graham crackers, melted butter, and a pinch of sugar. Press into a springform pan and bake for 10 minutes to set.
For maximum creaminess, use full-fat cream cheese at room temperature. This ensures a silky smooth filling with no lumps.
Add freshly squeezed lemon juice and zest to the batter. This gives a bright, tangy contrast to the rich cheesecake base.
Mix until just combined to avoid incorporating excess air, which can cause cracks or puffing during baking.
Bake in a water bath at a low temperature (about 300°F) for even cooking. This prevents the top from cracking and keeps the texture velvety.
Let the cheesecake cool gradually, then refrigerate overnight. This allows the flavors to deepen and the texture to set completely.
Before serving, spread a layer of lemon curd or add a swirl of whipped cream. Garnish with lemon slices or zest for an elegant finish.