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 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream (optional, for extra creaminess)
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until evenly mixed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Remove and let cool while you make the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup sugar and beat until combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, fresh lemon juice, and lemon zest. If using sour cream, fold it in last.
- Bake the cheesecake:
- Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and serve:
- Remove from the oven and run a knife around the edges to loosen.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish with extra lemon zest, whipped cream, or fresh berries if desired.
Enjoy your bright and zesty Lemon Cheesecake! 🍋
Would you like a no-bake version too?