Vanilla Lemon Cheesecake

This delightful Vanilla Lemon Cheesecake combines the rich creaminess of traditional cheesecake with a refreshing citrus twist. The subtle notes of vanilla and the bright zing of lemon create a perfect balance, making it a refreshing dessert that's both satisfying and light. This recipe respects traditional cheesecake principles while adding a creative touch through the use of lemon zest and juice.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined.
3. Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then remove from oven to cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue to beat until fluffy.
5. Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture, mixing until well combined.
6. Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
7. Fold in the sour cream until smooth.
8. Pour the cheesecake filling over the cooled crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggles.
10. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
11. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
12. Serve chilled, garnished with additional lemon zest if desired.