Based on Chow’s kiwi cheesecake, this one doesn’t require a water bath.
- Cool graham cracker crust in a 10-in spring form pan
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 large egg yolk, at room temperature
- 3 large eggs, at room temperature
- Honey vanilla syrup
- Heat the oven to 325ºF and arrange a rack in the middle.
- Mix together sugar and flour in a medium bowl and set aside.
- Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth.
- With the mixer running, slowly pour in sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined.
- Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- Pour the filling into the prepared crust no more 3/4 ways up, and bake until the edges of the cake are browned and the center is barely set, about 45 minutes to 1 hour.
- Turn off the oven and let the cake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours.
- Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.
- Optionally, serve with honey vanilla syrup