Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the topping (optional):
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until well combined. Mix in eggs one at a time. Add sour cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth.
- Pour filling over the cooled crust. Smooth the top.
- Bake for 50–60 minutes or until the center is almost set.
- Cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and lemon slices/zest before serving, if desired.
Would you like a no-bake version too?