Preheat oven to 325º. Lightly spray springfrom with vegetable spray.
In a medium bowl, stir together graham cracker crumbs, lemon rind and sugar. Stir in butter, mix well. Press mixture into bottom prepared springform pan. Bake 8 minutes. Remove from oven, cool.
In large mixer bowl, beat cream cheese until light and fluffy. Beat in sour cream and eggs one at a time. Beat in sugar, cornstarch, vanilla and lemon rind until mixture is smooth. Pour into cooled crust. Place a shallow pan of water on bottom rack. Place springform pan on cookie sheet. Bake 1-1/4 hours or until puffed and golden brown (top will be slightly cracked all over). Turn oven off and leave 1 hour with oven door ajar. Cool and refrigerate at least 4 hours.
PLEASE NOTE: If you had an account on the previous version of Wilton.com you will need to reset your password. We apologize for the inconvenience but it necessary to maintain security of the information you have entrusted us with. Our goal is make it easy so you can make it amazing!
Get inspiration and great deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time.