1-Getting started with this lemon cheesecake recipe is simple and fun, ideal for home cooks of all levels. Begin by preheating your oven to 350°F (177°C) and setting the rack in the lower-middle position. This ensures even baking and helps avoid any common pitfalls like over-browning.

2-For the crust, finely grind 1 and 3/4 cups graham cracker crumbs and mix with 5 tablespoons melted unsalted butter and 1/4 cup granulated sugar until crumbly. Press this mixture firmly into the bottom and slightly up the sides of an ungreased springform pan, then pre-bake for 10 minutes. To prevent leaks, wrap the pan in aluminum foil for the water bath setup.

3-Next, prepare the filling by blending 1 tablespoon lemon zest with 1 and 1/4 cups granulated sugar to make lemon sugar. Beat 32 ounces of softened cream cheese and this lemon sugar together for about 2 minutes until smooth. Add 1/2 cup fresh lemon juice, 1/3 cup sour cream, and 1 teaspoon vanilla extract, beating until combined, then incorporate 3 large eggs one at a time, blending just until mixed to keep the batter airy.

4-Pour the filling into the warm crust and smooth the top. Place the foil-wrapped pan in a roasting pan, then add boiling water about 1 inch deep around it for the water bath. Bake for 55 70 minutes until the edges set and the center is slightly wobbly; tent with foil if it browns too quickly. Turn off the oven, crack the door, and let the cheesecake sit in the water bath for 1 hour.

5-After baking, remove the pan from the oven and cool it completely at room temperature. Spread 3/4 cup cooled lemon curd over the top, focusing near the edges. Chill in the refrigerator for at least 4 hours or overnight. Before serving, loosen the cheesecake from the pan rim, remove the rim, and garnish with whipped cream, lemon slices, and fresh berries. Use a warm knife to slice neatly, and store leftovers covered in the fridge for up to 5 days.