A light and refreshing cheesecake with a tangy lemon flavor.
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
- 4 large eggs
- 1 cup sour cream
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- 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 with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, flour, and salt, beating until well combined.
- Beat in lemon juice and zest.
- Add eggs one at a time, beating after each addition just until combined.
- Stir in sour cream until smooth.
- 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 for another hour to cool slowly.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips & Variations:
- For a more intense lemon flavor, increase the amount of lemon juice and zest.
- Top with fresh berries, whipped cream, or a lemon glaze.
- For a smoother texture, strain the lemon juice through a fine-mesh sieve before adding it to the filling.
Enjoy!