Lemon Cheesecake

Instructions

Step 1 Preheat your oven to 325°F (160°C) and grease a springform pan. /nStep 2 In a bowl, mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of the pan to form the crust. /nStep 3 In another bowl, beat cream cheese and sugar until smooth and creamy. /nStep 4 Add eggs one at a time, mixing well after each addition. /nStep 5 Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. /nStep 6 Pour the filling over the crust and smooth the top. /nStep 7 Bake for 45–55 minutes until the center is set but slightly jiggly. /nStep 8 Let the cheesecake cool, then refrigerate for at least 4 hours or overnight. /nStep 9 Spread lemon curd over the top and garnish with whipped cream before serving.

Storage and Reheating Tips

Store lemon cheesecake in the refrigerator covered for up to 5 days. For best texture, serve chilled. This cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.