Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ½ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Large eggs - 3
• Lemon juice - ¼ cup
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Sour cream - 1 cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   Combine graham cracker crumbs and melted butter in a bowl.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

   Bake the crust for 10 minutes, then let it cool.

5. 5.

   In a large bowl, beat the cream cheese and sugar until smooth.

6. 6.

   Add the eggs one at a time, mixing well after each addition.

7. 7.

   Stir in the lemon juice, lemon zest, and vanilla extract.

8. 8.

   Fold in the sour cream until well combined.

9. 9.

   Pour the cheesecake batter over the cooled crust.

10. 10.

    Bake for 55-60 minutes or until the center is set but still slightly jiggly.

11. 11.

    Turn off the oven and let the cheesecake cool in the oven with the door ajar.

12. 12.

    Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Nutritional Facts