Crush the crackers in a ziplock bag using a rolling pin or crush it using food processor
Grease your pan with butter and cut out a parchment paper shaped as circle and place it in your springform pan
Pour in the crushed crackers and mix it with melted butter. Mix until butter is incorporated
Press firmly in the pan and chill it for atleast 15 mins,
In a large bowl, slice the cream cheese into smaller blocks and whisk using hand mixer until creamy
Add in the sugar, egg and egg yolk then beat until the mixture is smooth and creamy in high speed for 2 minutes. Don’t overbeat to avoid cheesecake to deflate or crack
Add the heavy/all purpose cream and lemon zest then beat until fully combined. Avoid putting too much lemon zest else it will taste like lemon cheesecake.
Place parchment paper on the side of your pan and pour in the batter then flatten with spatula anbd shake it to flatten more.
Wrap the pan twice with aluminum foil to ensure it will not be soaked with water
Pour 1 inch of boiling water in your roasting pan for the water bath then place the springform pan in the roasting pan.
Bake the cheesecake for 50 mins @170C.