INGREDIENTS
for the crust
1½ cups graham cracker crumbs (about 10–12 full sheets)
¼ cup granulated sugar
6 Tablespoons unsalted butter, melted
for the cheesecake filling
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 eggs, large
½ cup sour cream
¼ cup fresh lemon juice (about 2 lemons)
zest of 2 lemons
1 teaspoon vanilla extract
2 Tablespoons all-purpose flour
for the whipped topping
¾ cup heavy whipping cream
2 Tablespoons powdered sugar
½ teaspoon vanilla extract
METHOD
Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling.
To make the filling, beat softened cream cheese and sugar together in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each. Blend in sour cream, lemon juice, lemon zest, vanilla extract, and flour until fully incorporated and batter is smooth. Pour mixture over prepared crust and tap pan gently on the counter to release any air bubbles.
Bake cheesecake for 50-60 minutes, until the edges are set, and the center is slightly jiggly. Turn off oven, crack door open, and allow cheesecake to cool inside for 1 hour. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight.
For the whipped topping, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread a thin, even layer over the top of chilled cheesecake just before serving. Garnish with thin lemon peels, a dollop of whipped cream and fresh mint.
