Step 1

Grease the bottom and sides of a 10-inch springform pan. Line the sides with parchment paper and set aside. Mix the graham cracker crumbs with 1/2 cup (100g) of the sugar, the melted butter, and salt in a large bowl until well combined. Press the mixture evenly into the bottom and almost all the way up the sides of the pan. Refrigerate for at least 1 hour before filling.

Step 2

Combine the cream cheese, remaining 1 1/2 cups (300g) sugar, eggs, lemon zest and juice, and vanilla in a food processor or stand mixer. Process or mix until just smooth. Scrape down the sides of the bowl, then process again, stopping to scrape down the bowl again if necessary. Stop as soon as the mixture is well blended; you don't want it to become too aerated.

Step 3

Pour the filling into the cooled crust and tap the pan gently on the counter to get rid of any large air bubbles.

Step 4

Transfer to the oven and bake until set, 2 1/2 hours.

Step 5

Switch off the oven and open the door partway. Leave the cheesecake inside the oven to cool for 2 hours, then transfer to the refrigerator and chill for at least 4 hours before serving.

Step 6

Run a thin palette knife around the inside edge of the pan, then remove the sides and peel away any paper lining. Cut the cold cheesecake into wedges and serve.