Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon grated lemon zest
Instructions:
Make the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Make the filling:
- In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until light and fluffy.
- Beat in sour cream until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice and lemon zest until well combined.
- Pour filling over the cooled crust.
Bake the cheesecake:
- Place springform pan in a water bath: Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for an additional hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours or overnight.
Serve:
- Run a knife around the edge of the cheesecake to loosen it from the pan.
- Remove the springform pan and serve chilled.
Enjoy!