To make lemon cheesecake, press a crumb crust into a springform pan, combine sugar and cream cheese, beat in the other filling ingredients, pour the filling into the crust, and bake the cake in a slow cooker. This recipe takes about three hours and yields eight servings.
Combine 1 cup vanilla wafer crumbs, 3 tablespoons melted butter, 1 tablespoon white sugar and 1/2 teaspoon lemon zest. Press the mixture into a 7-inch springform pan. In the bowl of an electric mixer, combine 16 ounces softened cream cheese and 2/3 cup sugar. Beat the mixture on the medium setting until it is smooth. Add 2 eggs, beat the filling for three minutes, and then add 1 tablespoon cornstarch, 1 teaspoon lemon zest and 2 tablespoons lemon juice. Beat the filling for one minute, and then pour it into the springform pan.
Place a baking rack on the bottom of a slow cooker large enough to accommodate the springform pan. If you do not own a baking rack, line the bottom of the cooker with crumpled aluminum foil balls. Lower the pan onto the rack, cover the cooker, and bake the cake for three hours on the high setting. Turn off the cooker, and let the cheesecake cool for one or two hours. Keep the slow cooker covered during this time.
Remove the slow cooker lid, lift out the cheesecake, and release the sides of the springform pan. Refrigerate the cheesecake, and serve chilled.