Instructions

1. 1

   Preheat oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

   ⏱️ 5 min•🌡️ 350

   
2. 2

   For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

   ⏱️ 5 min

   
3. 3

   Press the crumb 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.

   ⏱️ 10 min•🌡️ 350

   
4. 4

   Reduce oven temperature to 325°F.

   ⏱️ 1 min•🌡️ 325

   
5. 5

   For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

   ⏱️ 3 min

   
6. 6

   Gradually add 1 cup granulated sugar to the cream cheese, beating until well combined and smooth. Add lemon zest, lemon juice, and vanilla extract, mixing until just incorporated.

   ⏱️ 3 min

   
7. 7

   Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix. Stir in the sour cream until smooth.

   ⏱️ 3 min

   
8. 8

   Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan.

   ⏱️ 2 min

   
9. 9

   Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.

   ⏱️ 2 min

   
10. 10

    Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and leave the cheesecake in the oven for 1 hour to cool slowly.

    ⏱️ 120 min•🌡️ 325

    
11. 11

    Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature.

    ⏱️ 60 min

    
12. 12

    Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and flavors to meld.

    ⏱️ 240 min

    
13. 13

    For the optional lemon topping: In a small saucepan, whisk together 1/2 cup granulated sugar and cornstarch. Gradually whisk in cold water and 1/4 cup fresh lemon juice until smooth.

    ⏱️ 3 min

    
14. 14

    Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in butter and 1/2 teaspoon lemon zest until butter is melted.

    ⏱️ 5 min

    
15. 15

    Let the lemon topping cool completely before spreading over the chilled cheesecake. Slice and serve.

    ⏱️ 15 min

    

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Nutrition Facts (per serving)