Ingredients
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Remove from oven and set aside to cool. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add 1 cup sugar and beat until well combined.
Add eggs one at a time, mixing on low speed after each addition just until blended.
Mix in sour cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth. - Bake the cheesecake:
Pour the filling over the cooled crust in the springform pan.
Bake at 325°F (163°C) for about 50-60 minutes, or until the center is almost set (it may still jiggle slightly).
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. - Chill:
Remove cheesecake from oven and refrigerate for at least 4 hours, preferably overnight, before removing the sides of the pan and serving. - Serve:
Optionally, garnish with lemon slices or whipped cream before serving.
Would you like me to help with tips on variations, or a no-bake version? Or maybe a quick summary card?