lemon cheesecake

Here’s a simple recipe for a delicious lemon cheesecake:

For the Crust:

For the Filling:

For the Topping:

1. Preheat Oven: Preheat your oven to 325°F (160°C).

2. Make the Crust:

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to help press it evenly.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

3. Make the Filling:

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well combined and smooth.

4. Bake the Cheesecake:

Pour the filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the cheesecake from the oven and let it cool for about 10 minutes.

5. Make the Topping:

In a small bowl, mix together the sour cream, powdered sugar, and lemon zest until smooth.
Spread the topping evenly over the slightly cooled cheesecake.

6. Chill and Serve:

Once topped, return the cheesecake to the oven and bake for an additional 5 minutes.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.
Slice the cheesecake into wedges and serve with fresh berries if desired.

Enjoy your delicious lemon cheesecake!