Lemon Poppyseed Cheesecake

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, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
   • Press the mixture into the bottom of the springform pan to form a compact, even crust.
   • Bake the crust 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 until smooth and creamy.
   • Add the sugar and continue to beat until well combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Stir in the sour cream, fresh lemon juice, lemon zest, and poppy seeds. Mix until smooth.
   • If desired, add the flour to help thicken the filling slightly, but this is optional.
   • Pour the cheesecake batter over the cooled crust in the springform pan.
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.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
   • After the hour, remove the cheesecake from the oven and let it cool to room temperature. Then, transfer it to the fridge and chill for at least 4 hours, or overnight for the best results.
4. Serve:
   • Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
   • Optional: Garnish with fresh lemon slices or zest and top with berries for a pop of color.

This Lemon Poppyseed Cheesecake offers a perfect balance of tangy lemon, creamy richness, and a little crunch from the poppy seeds. It’s a fresh and indulgent dessert that’s perfect for any occasion! 🍋🍰