Directions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until evenly moistened.
3. Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set aside.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add 1 cup sugar and mix until well combined. Beat in eggs one at a time, mixing on low speed after each addition.
6. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
7. Pour the cheesecake batter over the crust, smoothing the top with a spatula.
8. Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
10. Remove from oven, cover, and refrigerate for at least 4 hours or overnight.
11. Garnish with whipped cream and lemon slices before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 5 hours 25 minutes (including chilling)
Kcal: 410 kcal | Servings: 12 servings
#lemonlover #cheesecake #desserttime
