This irresistible lemon cheesecake combines a buttery graham cracker crust with a rich cream cheese filling featuring fresh lemon juice and zest. It’s a delightful dessert that’s sure to impress with its creamy texture and tangy citrus flavor.
1: Wrap a 9- or 10-inch springform pan with aluminum foil to waterproof it.
2: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt to make the crust.
3: Press the crumbs into the bottom and sides of the prepared pan.
4: Bake the crust for 10 minutes at 355°F, then cool.
5: Reduce the oven temperature to 325°F.
6: Optionally massage lemon zest into sugar to release oils.
7: In an electric mixer, beat cream cheese, sour cream, sugar, lemon zest, lemon juice, and flour together until smooth.
8: Add vanilla and salt, then eggs one at a time, mixing on low speed until incorporated.
9: Pour the batter on top of the crust.
