Lemon Cheesecake

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ½ cup sour cream
• ⅓ cup fresh lemon juice
• Zest of 1 lemon

For the lemon topping (optional but amazing):

• ½ cup lemon juice
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ½ cup water
• 1 tablespoon butter

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust:
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of the pan.
   • Bake for 10 minutes, then set aside to cool slightly.
3. Prepare the filling:
   • In a large bowl, beat the cream cheese until smooth.
   • Add sugar and beat until creamy.
   • Mix in eggs, one at a time, followed by vanilla extract and flour.
   • Add sour cream, lemon juice, and lemon zest. Mix until smooth and fully combined.
4. Bake:
   • Pour the filling over the crust.
   • Bake for 55–65 minutes, or until the center is slightly jiggly but set.
   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Chill:
   • Remove cheesecake from the oven and refrigerate for at least 4 hours or overnight.
6. Make the lemon topping (optional):
   • In a small saucepan, whisk lemon juice, sugar, cornstarch, and water.
   • Cook over medium heat, stirring constantly, until thickened.
   • Remove from heat and stir in butter.
   • Cool slightly, then spread over the chilled cheesecake.
7. Serve:
   • Garnish with lemon slices, zest, or whipped cream if desired.
   • Slice and enjoy!

Let me know if you’d like a no-bake version too!