A classic light and tangy dessert with a buttery graham cracker crust.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- For the Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- 4 large eggs
- 1/2 cup fresh lemon juice
Instructions:
- Make the Crust:
- Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Gradually add sugar, beating until light and fluffy.
- Beat in flour and lemon zest.
- Beat in eggs one at a time, mixing until just combined.
- Stir in lemon juice until smooth.
- Bake the Cheesecake:
- Pour filling into the prepared crust.
- Place the springform pan in a larger baking pan.
- Pour hot water into the larger pan to create a water bath (about halfway up the sides of the springform pan).
- Bake at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool slowly.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips:
- For a smoother cheesecake, strain the lemon juice through a fine-mesh sieve before adding it to the batter.
- To avoid cracks, use room-temperature eggs and cream cheese.
- Don’t overbake the cheesecake. It should be slightly jiggly in the center when done.
- To serve, run a knife around the edges of the cheesecake to loosen it from the pan before removing the sides.
Enjoy!