Ingredients
- 8 oz full-fat cream cheese
- 1 cup granulated sugar
- 2 large fresh lemons (juiced and zested)
- 1 cup sour cream
- 3 large eggs
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter and a bit of sugar until combined. Press this mixture firmly into the bottom of a springform pan and set aside. Pre-bake in a preheated oven at 350°F for about 10 minutes until lightly golden.
- Make the filling: In a large bowl, beat softened cream cheese and granulated sugar together until smooth. Add in eggs, one at a time, mixing just until incorporated. Gently fold in sour cream, fresh lemon juice, and zest until you achieve a smooth, creamy mixture.
- Pour the filling over the prepared crust and smooth the top. Bake in the same preheated oven for about 60–70 minutes, or until the center is just set but slightly jiggly.
- Cool down: Once done, turn off the oven and leave the cheesecake inside for an hour. This gradual cooling helps prevent cracking. After that, let it cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.
- Before serving, dust the top with powdered sugar or garnish with fresh berries. Slice, serve, and prepare yourself for the compliments!
Notes
For an extra indulgence, pair with fresh berries or whipped cream. Store leftovers in an airtight container for up to 3–5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian