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1
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled.
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2
Add 1 to 2 tablespoons water and the butter; pulse until moistened.
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3
Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
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4
Coat the inside of the pan with cooking spray and press the crumbs onto the bottom.
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5
Bake until browned, about 8 minutes.
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6
Let cool, about 10 minutes.
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7
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low.
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8
Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest.
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9
Beat on medium speed until fluffy, 3 minutes.
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10
Pour over the crust.
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11
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform.
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12
Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes.
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13
Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
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14
Remove the cake from the water bath and transfer to a rack.
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15
Run a knife around the edge, then cool completely.
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16
Chill until firm, at least 8 hours.
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17
Top as desired.
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18
Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g
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19
Photograph by Kana Okada
