A refreshing summer cheesecake made with a graham cracker crust and a smooth cream cheese filling, flavored with lemon zest and juice, and topped with a delicious strawberry topping.
1: Wrap a 9- or 10-inch springform pan with aluminum foil, covering the underside and extending to the top.
2: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press into an even layer on the bottom and on the sides of the prepared pan. Bake for 10 minutes at 355°F.
3: Remove the pan from the oven and allow to cool.
4: Reduce the oven temperature to 325°F.
5: Optional: Massage lemon zest into sugar to release oils.
6: In an electric mixer, beat cream cheese, sour cream, sugar, lemon zest, lemon juice, and flour on medium speed until smooth.
7: Add vanilla and salt, then eggs one at a time on low speed until incorporated. Avoid over-mixing.
8: Pour the batter on top of the cooled crust.
