Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs
- ⅔ cup sour cream
- 2 tablespoons all-purpose flour
For those who prefer a gluten-free option, you can substitute the graham cracker crumbs with almond flour and adjust the sweetness as needed. The vanilla extract adds a layer of warmth, reminiscent of the vanilla beans my abuela would use in her desserts. The lemon zest gives a subtle brightness that balances the richness of the cream cheese.
Instructions
- Preheat your oven to 325°F. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add 1 ¼ cups sugar, vanilla extract, and lemon zest. Mix until fully incorporated and smooth.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Stir in the sour cream and flour, mixing until just combined. Avoid overmixing to keep the cheesecake creamy.
- Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Remember, patience is key — as my abuela always said, “Good things take time.”
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. This prevents cracking.
- Chill in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International