Lemon Cheesecake Recipe

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
   • Press the crumb mixture firmly into the bottom of the springform pan to form a compact crust.
   • Bake the crust at 325°F (163°C) for 8-10 minutes, or until slightly golden. Let it cool while you prepare the cheesecake filling.
2. Make the cheesecake filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
   • Add the sugar and beat until well combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
   • Add the flour and mix until smooth and well combined.
   • Pour the cheesecake batter over the cooled crust in the springform pan, spreading it evenly with a spatula.
3. Bake the cheesecake:
   • Bake the cheesecake at 325°F (163°C) for 50-60 minutes. The edges should be set, but the center may still jiggle slightly when you shake the pan. It will firm up as it cools.
   • Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for about 1 hour.
   • After that, remove the cheesecake from the oven and let it cool to room temperature. Then, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight to allow it to fully set.
4. Optional topping and garnish:
   • Before serving, you can top the cheesecake with whipped cream for extra creaminess.
   • Garnish with fresh lemon slices or lemon zest for a bright and refreshing finish.
5. Serve:
   • Slice the cheesecake and serve chilled. The tart lemon flavor balances perfectly with the creamy texture, making each bite refreshing and indulgent!

Enjoy your homemade Lemon Cheesecake with its smooth, tangy, and deliciously creamy filling! 🍋🍰