Step 1 of 16
Lightly Lemony Blender Cheesecake
Preheat the oven to 350°F.
Tools
Step 2 of 16
Lightly Lemony Blender Cheesecake
Break the graham crackers into quarters and transfer to a blender. Pulse several times to make fine crumbs. Add the granulated sugar, brown sugar, and salt to crumbs and pulse again to blend. Transfer crumbs to a large mixing bowl.
Tools
Step 3 of 16
Lightly Lemony Blender Cheesecake
Pour the melted butter into the bowl and toss crumbs with fork until completely coated with butter.
Tools
Step 4 of 16
Lightly Lemony Blender Cheesecake
Transfer the crumbs to a 9-inch spring form pan and press with your fingers until crumbs form an even layer over pan bottom, and about 1/2 inch up the sides.
Tools
Step 5 of 16
Lightly Lemony Blender Cheesecake
Bake the crust on middle rack of oven until it has darkened slightly and smells toasty, about 15 minutes. When done, remove from oven and let cool completely.
Tools
Step 6 of 16
Lightly Lemony Blender Cheesecake
Arrange two sheets of aluminum foil (each 16 inches long) in a cross pattern on a work surface, and set the spring form pan in the center. Fold up the foil to create a waterproof layer around the pan, folding and crimping it neatly around the rim.
Tools
Step 7 of 16
Lightly Lemony Blender Cheesecake
Reduce oven temperature to 325°F.
Tools
Step 8 of 16
Lightly Lemony Blender Cheesecake
Finely grate the lemon zest. Combine the heavy cream, sour cream, granulated sugar, and lemon zest in the blender. Process just until well blended (do not over-blend).
Tools
Step 9 of 16
Lightly Lemony Blender Cheesecake
Cut each block of cream cheese into 6 chunks. With the blender running, add the cream cheese a few chunks at a time, waiting until they are mostly blended before adding more. Scrape down the sides of the blender as needed.
PRO TIP Be sure to use regular cream cheese, not the whipped type, which won't produce the creamy-dense texture you're looking for.
Tools
Step 10 of 16
Lightly Lemony Blender Cheesecake
Add the eggs and yolk one at a time, pulsing to blend after each addition and scraping down the sides of the blender as needed.
Tools
Step 11 of 16
Lightly Lemony Blender Cheesecake
Pour the batter into the cooled crust, scraping the blender well.
Tools
Step 12 of 16
Lightly Lemony Blender Cheesecake
Set the spring form pan in a large, deep frying pan and add enough water to reach about 1 inch up the sides.
Tools
Step 13 of 16
Lightly Lemony Blender Cheesecake
Bake the cheesecake on middle rack of oven until the center still wobbles slightly, but isn't liquidy, when pan is gently shaken, 1 1/2-2 hours.
Tools
Step 14 of 16
Lightly Lemony Blender Cheesecake
Check to see that cheesecake is done. Add time as needed. When done, turn off the oven, crack the door open, and leave cheesecake to rest for 30 minutes.
Tools
Step 15 of 16
Lightly Lemony Blender Cheesecake
Remove the spring form pan from the water bath and set on a cooling rack to cool completely, about 2 hours. Refrigerate until cold, at least 8 hours. Once cheesecake is cold, remove the foil and loosely wrap with plastic wrap.
Tools
Step 16 of 16
Lightly Lemony Blender Cheesecake
Carefully run a knife between the cheesecake and rim of pan, and remove the rim. Slice cheesecake and serve plain or with strawberries or other toppings if desired. Store wrapped in the refrigerator up to 1 week.