This classic cheesecake recipe gets a bright and zesty twist with the addition of lemon. The tangy lemon flavor perfectly complements the creamy cheesecake filling.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 large eggs
- For the Topping (Optional):
- 1/4 cup sour cream
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a springform pan (9 inches).
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually add sugar, beating until light and fluffy.
- Beat in flour and salt.
- Beat in lemon juice and lemon zest until combined.
- Add eggs one at a time, beating well after each addition.
- Bake the Cheesecake:
- Pour the filling into the prepared crust.
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Then, remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Make the Topping (Optional):
- In a small bowl, whisk together sour cream, sugar, and lemon juice.
- Gently spread the topping over the cooled cheesecake.
- Refrigerate for at least 1 hour before serving.