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1
Crust: Process ingredients in food processor until smooth.
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2
Remove the bottom of a 9 inch spring form pan.
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3
Line it with a large piece of tin foil, folding the edges under so that they do not interfere.
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4
Replace the bottom of the spring form pan into the hoop and lock into place.
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5
Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
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6
Spray the tinfoil-lined pan with cooking spray, and dust with sugar.
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7
This will prevent the cheesecake from sticking.
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8
Press crust into the tinfoil-lined greased pan and bake at 350 for 8-10 minutes or until edges feel firm and dry.
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9
Set aside until cool.
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10
Cheesecake: Pre-heat oven to 500 degrees.
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11
Set oven to middle rack and slide into it a large roasting pan.
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12
Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam.
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13
Boil additional water.
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14
Evenly distribute the cream cheese in the food processor and process.
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15
Slowly add sugar and process until smooth.
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16
Add eggs one at a time, scrapping down the sides between each addition if necessary.
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17
Hand mix in the strained greek yogurt, vanilla, and lemon zest, then pulse until combined.
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18
Pour the batter into the cooled prepared crust, and shake and tap the pan to get out any air bubbles.
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19
Place into the middle of the roasting pan and add enough additional boiling water to come up a little more than half way up the sides.
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20
Bake at 500 degrees for 12 minutes.
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21
Open the oven door and reduce the temperature to 200 degrees.
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22
Keep the oven door open for a few minutes until it cools slightly.
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23
Close the oven door and bake without opening for 1 hour.
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24
The cheesecake will look done at this point and be jiggly in the center.
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25
To prevent cracks, run a thin knife between the edge of the cheesecake and the pan.
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26
Close the door and bake for another hour to 75 minutes or until the whole cheesecake moves in a slightly rubbery way when gently shaken.
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27
Bring the temperature up to 350 and bake until the top is golden and puffed (didn't actually happen for me, I just did it for a few minutes).
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28
Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
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29
Chill in the refrigerator over night.
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30
DO NOT be tempted to cut into it right away.
