🧂 Ingredients

• 1½ cups graham cracker crumbs
• 3 tbsp sugar
• 6 tbsp butter
• pinch of salt
• 24 oz cream cheese
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• ¼ cup fresh lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp flour
• ½ cup fresh lemon juice
• 2 tsp lemon zest
• ½ cup sugar
• 2 eggs
• 4 tbsp butter

📖 Instructions

🧈 Crust:
Preheat oven to 325°F (160°C).
Combine graham crumbs, sugar, salt, and melted butter. Press into the bottom of a 9-inch springform pan.
Bake crust for 8–10 minutes, then let cool.
(if desired, ready-to-use graham cracker crust can be substituted)

🍋 Cheesecake Filling:
Beat softened cream cheese until smooth and fluffy.
Add sugar and mix until fully combined.
Beat in eggs one at a time.
Stir in sour cream, lemon juice, lemon zest, vanilla, and flour until smooth.
Pour into the cooled crust and smooth the top.

♨️ Bake:
Bake for 55–60 minutes, or until edges are set and center is slightly jiggly.
Let cool in the oven with the door cracked open for 1 hour.
Chill in the fridge for at least 4 hours or overnight.

🍯 Optional Lemon Curd Topping:
In a small saucepan, whisk lemon juice, zest, sugar, and eggs.
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat and stir in butter.
Cool slightly, then spread over chilled cheesecake and refrigerate until set.

✨ To Serve:
Garnish with whipped cream, lemon zest curls, or fresh berries.
Serve cold with a hot cup of tea or espresso for contrast.

💡 Tips:
Want a stronger lemon flavor? Add an extra teaspoon of zest.
No springform pan? Use a deep pie dish and serve in slices straight from the dish.
Store leftovers tightly wrapped in the fridge for up to 5 days.