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All ingredients should be at room temperature.
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Preheat oven to 325F.
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Put first six crust ingredients in food processor and pulse until finely ground.
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Melt butter in microwave and the pour slowly into the food processor while it is running.
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Prepare a 9 inch Springform pan by buttering it or spraying with non-stick spray.
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Press the crust into the pan going up the sides as much as possible.
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Place the pan into the preheated oven while you make the filling to firm it up about five minutes.
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Beat the cream cheese until light and fluffy.
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Add the sugar a little at a time and continue beating until creamy.
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Add eggs one at a time beating after each egg.
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(I use a stand mixer and leave it running on low, but you can do it with a hand mixer.)
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Add flour, lemon juice and zest, and vanilla mixing well.
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Add the sour cream last and mix well.
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Take the crust out of the oven and let it cool slightly.
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Cover the Springform pan with aluminum foil to prevent water from getting in the pan when it cooks in a water bath.
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I use my turkey roasting pan.
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Place the springform pan in the roaster and pour in the filling batter.
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CAREFULLY pour in hot water into the roasting pan so that it goes about half-way up the side of the springform pan.
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Place on an upper rack in the middle of the 325F oven for 1 hour and 15 minutes.
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When time is up, remove from the oven and take it out of the water bath.
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Turn off the oven and return springform pan to the oven.
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Prop open the oven door a little and leave the cake in the oven for one hour.
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After one hour remove from the oven.
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Cool completely on the counter and then refrigerate for at least 4 hours.
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(It gets better if you can do it overnight.
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The wait is worth it. )
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Serve it with your favorite topping.
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Shown here with my favorite, Salted Caramel Apple Pecan.
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Killer good!!
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Sorry I didn't use a recipe or measure anything for the topping.
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I just threw the topping together.
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Basically, I toasted about 1cup of chopped pecans.
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Then I peeled and diced 3 Granny Smith apples; melted 3/4 stick of butter in a large skillet, tossed in the apples, sprinkled sugar on top (maybe 1/2 or 3/4 cup?)
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and cooked over medium heat until caramel colored.
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Slowly stirred in heavy cream, reduced heat, continued cooking and stirring until it is a nice caramel sauce.
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Stir in the toasted pecans, add a few good pinches of kosher salt, and you've got it!
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Hope that helps!
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Or you might try this topping recipe:
