Lemon Cheesecake Recipe

Crust Preparation

1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, mix together 1 and 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted butter. 3. Press the mixture into the bottom of a 9-inch springform pan to form the crust. 4. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Cheesecake Filling Preparation

1. In a large mixing bowl, beat 24 ounces of cream cheese until smooth. 2. Gradually add 1 cup of granulated sugar and continue to beat until well combined. 3. Add 3 large eggs, one at a time, mixing well after each addition. 4. Stir in 1/4 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. 5. Pour the filling over the cooled crust.

Baking

1. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and the top is slightly golden. 2. Remove the cheesecake from the oven and let it cool to room temperature. 3. Refrigerate the cheesecake for at least 4 hours or overnight.

Serving

1. Remove the cheesecake from the springform pan. 2. Garnish with lemon slices and a dusting of powdered sugar before serving.