Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ cup sour cream
- Zest of 1 lemon
- ¼ cup fresh lemon juice
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of the pan.
- Make the filling: Beat the cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well. Add vanilla, flour, sour cream, lemon zest, and lemon juice. Mix until just combined.
- Pour filling over the crust and smooth the top.
- Bake for 50–60 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill: Remove from oven, run a knife around the edges, and refrigerate for at least 4 hours or overnight.
- Serve: Top with extra lemon zest, whipped cream, or fresh berries if desired.
Let me know if you’d like a no-bake version too! 🍋✨