Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Filling:
- 32 ounces cream cheese, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 4 large eggs
- ¾ cup sour cream
- Optional Toppings:
- Fresh berries
- Chocolate drizzle
- Whipped cream
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Mix the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and lemon zest, mix well. Gradually add eggs, one at a time, mixing on low. Stir in the sour cream until smooth.
- Bake the Cheesecake: Pour the filling over the crust. Bake at 325°F (160°C) for 60-75 minutes until the edges are set and the center jiggles slightly.
- Cool and Chill: Let the cheesecake cool in the oven with the door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
Notes
- Use room temperature ingredients for a smoother filling.
- Avoid overmixing to prevent cracks in the cheesecake.
- Consider using a water bath for an even creamier texture.
- Be patient while cooling to ensure a perfect cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg