Luscious Lemon Cheesecake: A Zesty, Creamy Delight

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir until the mixture is well combined and resembles wet sand.

Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to pack it down tightly. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue to beat until fully combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the flour, vanilla extract, lemon zest, and lemon juice. Finally, add the sour cream and beat until the mixture is smooth and velvety.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even baking. Bake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean (it should still have a slight wobble in the center).

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming.

Chill the Cheesecake: Once the cheesecake has cooled, remove it from the oven and transfer it to the fridge. Chill for at least 4 hours, or overnight for best results.

Make the Lemon Topping: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon topping over the chilled cheesecake just before serving.

Serve: Slice and serve the cheesecake, garnished with fresh lemon zest for an extra pop of citrus flavor.

Serving and Storage Tips: