Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz Philadelphia cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon fresh lemon juice
Lemon zest for garnish (optional)
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake: Place the pan in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set.
Make the Lemon Cream Topping: Whip the heavy cream, powdered sugar, and fresh lemon juice together until soft peaks form.
Top and Serve: Spread the lemon cream over the chilled cheesecake. Garnish with lemon zest if desired, then slice and enjoy!
Prep Time: 20 mins
Cooking Time: 60 mins
Total Time: 1 hr 20 mins (plus chilling time)
Servings: 8-10
