Ingredients
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 4 teaspoons all-purpose flour
- 2/3 cup sour cream room temperature
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 4 large eggs room temperature
- 1 egg yolk room temperature
- Lemon curd for topping
Instructions
- Combine graham cracker crumbs, 2 tablespoons sugar, and the melted butter until the mixture is moistened. If needed, add 1-2 more tablespoons of butter to help it reach the right consistency.
- Press firmly into the bottom and a quarter way up the sides of a 9-inch springform pan.
- Bake at 325°F for 10 minutes. Allow to cool on a wire rack.
- Beat cream cheese until smooth. Add 1 cup sugar, the flour, sour cream, lemon zest, and lemon juice. Add eggs and yolk one at a time, mixing just until combined.
- Pour the filling into the crust. Bake in a water bath at 325°F for about 1 hour or until set but slightly wobbly in the center.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Remove, cool to room temperature, then refrigerate for at least 4 hours.
- Top cheesecake with lemon curd after releasing it from the pan and enjoy.
