Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
Zest of 1 lemon
Pinch of salt
Directions:
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, flour, lemon zest, and salt until fully incorporated.
Pour cream cheese mixture over the crust in the springform pan.
Place the pan on a baking sheet and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.❤️
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