For a more lemony taste, rub the zest into the sugar a few hours or the night before and store in the fridge.
Recipe Notes
The only machinery you need to make these is a food processor. This saves on dishes and time, but it’s also the best tool for cheesecake because it’s the best to remove lumps and get the filling super creamy.
I like lemon in everything but if you wanted something more vanilla, skip the lemon here. You’ll want to add a bit of vanilla to the crust too.
Our water bath here is just a sheet cake pan filled with hot water. You’ll place the pan with the cheesecake into it and they’ll go into the oven together. And since we’re not using a springform pan we don’t have to worry about wrapping it in foil, yay!
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