Ultra Creamy Lemon Cheesecake

Silky, rich, and impossibly smooth, this lemon cheesecake bakes up into the creamiest slice of dessert heaven.

Ingredients

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Mix the graham cracker crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust for 8 minutes, then let it cool slightly while you prepare the filling.
3. In a large bowl, whisk the cream cheese and sugar until completely smooth and creamy. Add the eggs one at a time, mixing gently after each addition.
4. Whisk in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until the batter is silky and lump-free.
5. Pour the filling over the crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.
6. Bake for 50-60 minutes, until the edges are set but the center still has a slight wobble.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 6 hours or overnight before slicing.
8. Slice with a warm knife for the cleanest, creamiest pieces.

Tip: For the smoothest texture, make sure all your ingredients are at room temperature and avoid overmixing once the eggs are added.