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Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to press it down tightly and evenly.
Bake for 10 minutes, then remove from the oven and set aside to cool. (This step helps create a firm base for the cheesecake.)
2. Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Make sure there are no lumps.
Add the sugar, lemon juice, lemon zest, and vanilla extract. Mix well until combined.
Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
If you’re using flour for extra stability, add it at this point and mix well.
Add the sour cream and beat just until combined. The mixture should be smooth and creamy.
3. Bake the cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan. This will help ensure a creamy texture.
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. This helps prevent cracking.
4. Chill the cheesecake:
After the cheesecake has cooled for an hour, remove it from the oven and place it in the refrigerator.
Let it chill for at least 4 hours, but overnight is best to allow the flavors to set and develop fully.
5. Make the lemon topping (optional):
In a small saucepan, combine the lemon juice and sugar over medium heat. Stir occasionally until the sugar dissolves.
If you’d like a thicker topping, mix the cornstarch with a tablespoon of water and add it to the pan. Stir until the mixture thickens to a syrup-like consistency. Let it cool before pouring it over the cheesecake.
6. Serve:
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
Pour the lemon topping over the cheesecake just before serving, or leave it off for a more subtle lemon flavor.
Garnish with fresh lemon slices or zest for an extra pop of color and flavor.
Tips:
Crust Alternative: If you don’t like graham crackers, you can use crushed Oreos, digestive biscuits, or vanilla wafer cookies for a different twist.
Prevent Cracking: If you want to minimize the risk of cracks in your cheesecake, try baking it in a water bath (placing the springform pan inside a larger pan with hot water) to help regulate the temperature evenly. Alternatively, you can bake it with the oven door slightly ajar for the first 10-15 minutes of baking.
This Baked Lemon Cheesecake is creamy, tangy, and perfectly balanced with the rich flavor of the cheesecake and the fresh zing of lemon. Enjoy this refreshing treat!
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