Ingredients

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

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.

3. 3.

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

4. 4.

   Add sour cream, eggs, lemon zest, lemon juice, vanilla extract, and salt. Mix until well combined.

5. 5.

   Pour the filling over the crust in the springform pan.

6. 6.

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

7. 7.

   Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 1 hour.

8. 8.

   Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.

9. 9.

   Garnish with lemon slices or whipped cream before serving, if desired.

Nutritional Facts