Lemon Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ⅓ cup sour cream
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the lemon topping (optional):

• ½ cup lemon juice
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling:
   In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Add sour cream, lemon juice, lemon zest, and vanilla. Mix until fully combined and creamy.
3. Bake:
   Pour filling into the crust. Bake for 55–65 minutes or until the center is slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
4. Chill:
   Remove from oven and chill in the refrigerator for at least 4 hours, preferably overnight.
5. Lemon topping (optional):
   In a small saucepan, combine lemon juice, sugar, cornstarch, and zest. Cook over medium heat, stirring constantly until thickened. Cool slightly and pour over chilled cheesecake.
6. Serve:
   Garnish with whipped cream or lemon slices if desired. Slice and enjoy!

Let me know if you want a no-bake version too!