Karina Sharma
For the crust:1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter For the filling:2 lbs cream cheese (softened) 1 cup sour cream 1 cup sugar 3 large eggs 1/4 cup fresh lemon juice Zest of 1 lemon 1 tsp vanilla extract
Preheat your oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Bake for 10 minutes, then cool.
Beat softened cream cheese until smooth. Add sugar, sour cream, lemon juice, zest, and vanilla. Mix well. Add eggs one at a time.
Pour filling over cooled crust. Bake for 50–60 minutes until the edges are set but the center is slightly wobbly.
Refrigerate the cheesecake for at least 4 hours Top with extra lemon zest or fresh fruit before serving!
Creamy, tangy, and absolutely delicious!