Step 1

Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.

Step 2

Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.

Step 3

Combine graham cracker crumbs, melted butter, lemon extract, lemon zest, and brown sugar in a mixing bowl and mix very well.

Step 4

Spray inside of the springform pan with some cooking spray, making sure you get the sides too.

Step 5

Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides.

Step 6

In a bowl of an electric mixer, beat cream cheese for a couple of minutes on medium-high speed, until smooth and fluffy.

Step 7

Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.

Step 8

Add sour cream, vanilla extract, lemon extract, and heavy whipping cream. Beat, still on medium-high speed, until all mixed very well.

Step 9

Lower the speed and beat in cornstarch and lemon zest. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.

Step 10

Transfer batter into the springform and spread in evenly.

Step 11

Preheat oven to 325°.

Step 12

Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully pour hot water to the roasting pan, about half way up the side of the springform.

Step 13

Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10-15 minutes and take it out of the oven. Take the foil wrap off the pan.

Step 14

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Step 15

Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.

Step 16

Make sure to soften the cream cheese for about 30-45 minutes on the counter first but keep heavy whipping cream cold. Use a whisk attachment on the mixer.

Step 17

Start beating cream cheese and powdered sugar for about a minute on medium-high speed.

Step 18

Slowly pour in heavy whipping cream while it's mixing. Add lemon extract. Continue beating until frosting is whipped into stiff peaks and waves. (It won't take long so don't walk away.)

Step 19

Lower the speed back down to stir and add lemon zest. Give it just a few turns to mix it in. Turn off the mixer.

Step 20

Transfer the frosting onto a piping bag fitted with a decorative tip (I use 1M) and decorate the top of the cheesecake.

Step 21

Using a vegetable peeler, peel the skin off the lemon, trying not to get the white part. Slice the peels into thinner strips.

Step 22

Add the peels into the small pot and cover it with water. Bring it to boil and boil for about 30 second. Drain the peels and rinse with cold water. Repeat two more times.

Step 23

Combine 1 cups of water and 1 cup of sugar in a small pot. Heat up on medium heat and stir until the sugar is melted.

Step 24

Add the peels and bring the water to boil. Lower the heat to low and cook for about an 30 minutes.

Step 25

Drain off the lemon simple syrup into a container and save it for another use.

Step 26

Toss the peels in fine sugar and lay them out to dry.