Ingredients
Method
- Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing on low speed after each addition.
- In a separate bowl, whisk sour cream, lemon juice, lemon zest, and baking powder.
- Gently fold the sour cream mixture into the cream cheese mixture until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Place the springform pan into a larger baking dish and pour in hot water to create a water bath.
- Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake rest inside for 1 hour.
- Remove from the oven and cool for another hour at room temperature.
- Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with berries, whipped cream, lemon slices, or powdered sugar.
Notes
For best results, avoid overmixing the batter after adding the eggs. Chilling overnight yields the creamiest texture.