Lemon Cheesecake

Ingredients

• •2 cups graham cracker crumbs
• •6 tablespoons melted butter
• •3 tablespoons sugar
• •32 oz cream cheese, softened
• •1 cup sugar
• •4 eggs
• •1 cup sour cream
• •1/2 cup fresh lemon juice
• •2 tablespoons lemon zest
• •1 teaspoon vanilla extract

Directions

1. 1Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar, then press firmly into a 9-inch springform pan. Bake for 8 minutes and cool.
2. 2Beat softened cream cheese and 1 cup sugar until smooth and creamy, about 3 minutes.
3. 3Add eggs one at a time, beating well after each addition, then mix in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
4. 4Pour filling over crust and smooth the top.
5. 5Bake for 55-65 minutes until the center is set but slightly jiggly. The top may crack slightly.
6. 6Turn off oven and crack the door open. Let cheesecake cool in the oven for 1 hour to prevent cracking.
7. 7Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

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