A graham crust pressed up the sides, a plain cream-cheese filling lifted with vanilla, lemon extract and zest, and a long slow bake at a low oven.
Four hours in the fridge, minimum
The filling has to chill for at least four hours after it cools, so this is a day-before dessert. Top it with fruit only when you are ready to serve.
Preheat the oven to 150°C. Put the graham crackers into a plastic bag and crush them completely — a rolling pin or the bottom of a heavy skillet does it. Transfer the crumbs to a medium bowl, add the melted butter and the sugar, and toss until the crumbs are evenly moistened.
Lightly coat the bottom and sides of a springform pan with nonstick cooking spray. Pour the crumb mixture in, then press it onto the bottom and up the sides as firmly as you can — a rubber spatula helps. Bake the crust until it is set and fragrant, then let it cool on a wire rack.
In a bowl, combine the cream cheese and sugar and beat until smooth and creamy. Add the eggs one at a time, beating after each addition until the mixture is smooth. Add the vanilla, lemon extract and lemon zest and beat until thoroughly mixed.
A stand mixer with the paddle attachment is easiest, but a handheld mixer or a medium bowl and a wooden spoon will get you there.
Add the filling to the cooled crust, return the pan to the oven, and bake until the surface of the cheesecake is firm to the touch.
Transfer the pan to a wire rack and let it cool completely, then chill it.
The four hours in the fridge are not optional — the filling sets there, not in the oven. Plan the day around it.
When you are ready to serve, unclasp and lift off the pan sides. You can leave the cheesecake on the pan bottom, or slide a wide offset spatula underneath and carefully transfer it to a cake plate. If you are using fruit or fruit pie filling, spread it over the top now.