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Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.

Reduce oven temperature to 325°F (160°C).

In a large bowl, using an electric mixer, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until well combined and creamy.

Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath).

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

Remove the cheesecake from the water bath and let it cool on a wire rack for 10-15 minutes.

While the cheesecake cools, prepare the topping: In a small bowl, whisk together sour cream, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest until smooth.

Spread the sour cream topping evenly over the warm cheesecake. Return the cheesecake to the oven for an additional 5-7 minutes, or until the topping is set.

Remove from oven and let cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.


Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.

Reduce oven temperature to 325°F (160°C).

In a large bowl, using an electric mixer, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until well combined and creamy.

Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath).

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

Remove the cheesecake from the water bath and let it cool on a wire rack for 10-15 minutes.

While the cheesecake cools, prepare the topping: In a small bowl, whisk together sour cream, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest until smooth.

Spread the sour cream topping evenly over the warm cheesecake. Return the cheesecake to the oven for an additional 5-7 minutes, or until the topping is set.

Remove from oven and let cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
