Classic Lemon Cheesecake Recipe

Ingredients

• 2 cups (200g) graham cracker crumbs (or digestive biscuits)
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) sugar
• 3 (8 oz / 225g) packs cream cheese, softened
• 3/4 cup (150g) sugar
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream
• 2 tbsp all-purpose flour
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• For the topping: 1 cup (240ml) whipped cream Lemon zest for garnish Fresh mint leaves for garnish

Instructions

• Preheat your oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly combined.
• Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
• Bake for 8-10 minutes, then set aside to cool.
• In a large bowl, beat cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing after each addition
• Mix in sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract until fully combined.
• Pour the filling over the cooled crust and smooth the top with a spatula.
• Bake the cheesecake Place the pan in a water bath (wrap the bottom with foil and place it in a larger pan filled with an inch of hot water).
• Bake for 45-50 minutes, or until the edges are set and the center slightly jiggles.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
• Transfer to the refrigerator and chill for at least 4 hours (or overnight).
• Once fully chilled, remove from the springform pan.
• Top with whipped cream, lemon zest, and fresh mint leaves.
• Slice, serve, and enjoy this refreshing lemon cheesecake!