Description
A creamy and tangy lemon cheesecake that is perfect for any occasion.
Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar (for the crust)
- 1 pinch salt
- 32 oz cream cheese
- 1 cup granulated sugar (for the filling)
- 4 large eggs
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan to hold your cheesecake.
- Combine the graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl until the mixture resembles wet sand.
- Press this crumb mixture into the bottom of the pan to form a solid crust. Bake for 10 minutes, then set aside to cool.
- Beat the cream cheese in a large bowl until it’s completely smooth. Gradually add in the sugar, mixing until well combined.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Mix in the lemon juice, lemon zest, sour cream, and flour until just combined. Be careful not to over-mix!
- Pour the creamy filling over your cooled crust, then bake at 325°F (160°C) for about 60 minutes. The center should have a slight jiggle—it will set as it cools.
- Let the cheesecake cool inside the oven for one hour after baking to prevent cracks.
- Refrigerate your cheesecake for at least 4 hours before serving, allowing the flavors to meld beautifully.
Notes
For best results, chill overnight before serving, and consider using a water bath for even baking.