Lemon Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Create the cheesecake mixture
   In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add lemon flavor
   Beat in lemon juice, lemon zest, and vanilla extract until fully incorporated. Add flour and mix on low speed until just combined. Fold in the sour cream by hand using a rubber spatula, being careful not to overmix.
4. Bake the cheesecake
   Pour the batter into the prepared crust. Place the springform pan on a baking sheet (to catch any drips) and bake at 325°F for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Cool and refrigerate
   Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cake. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
6. Serve and garnish
   Once thoroughly chilled, release the sides of the springform pan. Garnish with fresh berries if desired. For clean slices, dip a knife in hot water and wipe dry between cuts. Store any leftovers covered in the refrigerator for up to 5 days.