1. Prepare the crust:

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter until combined.

Press mixture firmly into the bottom of a 9-inch (23cm) springform pan.

Bake crust for 10 minutes, then remove and let cool.

2. Make the filling:

Beat the cream cheese until smooth and fluffy.

Add sugar and mix until well combined.

Add eggs, one at a time, mixing on low speed.

Stir in vanilla, sour cream, lemon zest, and lemon juice. Mix until smooth.

3. Bake the cheesecake:

Pour filling over the crust in the springform pan.

Tap the pan gently to remove air bubbles.

Bake for 50–60 minutes, or until the center is just set and slightly wobbly.

Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.

4. Chill:

Remove from oven and refrigerate for at least 4 hours or overnight.

5. Make the topping (optional):

Mix sour cream, powdered sugar, and lemon juice until smooth.

Spread on chilled cheesecake.

Garnish with lemon zest or thin lemon slices.

🍽 Serving Tips:

Slice with a hot knife (wipe between slices).

Serve chilled with fresh berries or a drizzle of lemon curd for extra zing.