Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 32 oz (900g) Full-fat cream cheese, softened to room temperature
  • 1 cup (200g) Granulated sugar
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp (12g) Lemon zest
  • 3 large eggs, room temperature
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tsp (5g) Vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Combine the crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan, ensuring it reaches up the sides slightly. Bake for 10 minutes, then remove and let cool.
  2. In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingertips until the sugar is fragrant.
  3. Beat the softened cream cheese until smooth and creamy. Gradually add the lemon-sugar mixture, beating on medium speed. Stir in the sour cream and vanilla extract until the mixture is a uniform, pale yellow.
  4. Reduce mixer speed to low. Add eggs one at a time, mixing only until the yellow disappears.
  5. Pour the filling over the pre-baked crust. Bake for 60 to 75 minutes until the edges are set and the center has a slight jiggle.
  6. Allow the cake to cool and chill in the refrigerator for a minimum of 6 hours before serving.