Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons butter, melted
– 1 1/2 pounds cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup sour cream
– 2 tablespoons all-purpose flour
– Zest and juice of 2 lemons
Instructions:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Blend in the sour cream and flour until fully incorporated.
6. Add in the lemon zest and juice, mixing until well blended.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for about 50-60 minutes or until the center is just set and slightly jiggly.
9. Allow the cheesecake to cool in the oven with the door slightly cracked for one hour.
10. Refrigerate for at least 4 hours or overnight before serving.
Serve with fresh berries or a dollop of whipped cream if desired!
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