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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Mix the crust ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 5
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and continue mixing until well combined. Add in the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
- 8
Add flour and zest
Gently fold in the all-purpose flour and lemon zest until just combined.
- 9
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 10
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set and the edges are lightly browned. The center will still be slightly jiggly.
- 11
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove from the oven and let it cool at room temperature.
- 12
Chill in the refrigerator
Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Serving
- 13
Prepare the topping (optional)
If desired, prepare the topping by tossing fresh berries with powdered sugar and letting them sit for 10 minutes.
- 14
Serve the cheesecake
Remove the cheesecake from the springform pan and slice. Top with fresh berries and mint leaves if desired. Enjoy!