Lemon Cheesecake: A Refreshing Twist on a Classic Dessert

In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sugar and beat until fully combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract. If using sour cream, add it now and mix until smooth.
Pour the cheesecake mixture over the cooled crust in the springform pan.
3. Bake the Cheesecake
Bake at 325°F (163°C) for 55-60 minutes, or until the center is just set and slightly jiggles when gently shaken.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, chill it in the refrigerator for at least 4 hours, preferably overnight, for the best results.
4. Add the Topping
Once the cheesecake has chilled, top it with whipped cream, lemon slices, lemon zest, or fresh mint leaves for extra flavor and a beautiful presentation.
5. Serve
Slice and enjoy! This cheesecake pairs wonderfully with fresh berries or a drizzle of lemon syrup for an added burst of flavor.
Serving and Storage Tips