Lemon Cheesecake Recipe

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## 👨‍🍳 Instructions

### 1. **Prepare the Crust**

* Preheat oven to 325°F (160°C).
* Mix graham cracker crumbs, sugar, and melted butter in a bowl.
* Press the mixture firmly into the bottom of a 9-inch springform pan.
* Bake for 8–10 minutes, then let cool.

### 2. **Make the Filling**

* In a large bowl, beat the softened cream cheese until smooth and creamy.
* Add sugar and mix well.
* Add eggs one at a time, mixing gently after each.
* Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined (do not overmix).

### 3. **Bake**

* Pour filling into the cooled crust.
* Wrap the outside of the springform pan in foil and place in a water bath (to prevent cracking).
* Bake for 50–60 minutes, or until the center is just set but still slightly jiggly.
* Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.

### 4. **Chill**

* Refrigerate for at least 4 hours or overnight for best results.

### 5. **Serve**

* Remove from pan and top with whipped cream, extra lemon zest, or berries for a pop of color.

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## 💡 Tips for Cheesecake Success

* Always **use room-temperature cream cheese** for a silky-smooth texture.
* Don’t skip the **water bath** — it helps prevent cracking!
* Let the cheesecake **cool gradually** to avoid sinking or splitting.
* Want an extra lemony punch? Add a spoonful of **lemon curd** on top before serving!

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## 🧁 Make It Mini!

Turn this into mini lemon cheesecakes by baking in a muffin tin with liners — just reduce bake time to about 18–20 minutes.

Perfect for:

* Parties
* Potlucks
* Bake sales
* Portion control (sort of 😅)

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## 🏷️ Final Thoughts

This Lemon Cheesecake brings the **perfect balance of creamy and citrusy**, offering a refreshing take on a timeless dessert. It’s elegant enough for guests but simple enough to whip up on a weekend.

Whether you’re a cheesecake lover or just looking for a show-stopping dessert with a bright twist, this recipe is a **guaranteed keeper**.

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**Want a printable recipe card, step-by-step video tutorial, or tips for making it gluten-free or keto-friendly? Just ask — I’m happy to help!** 🍋🍰

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