Cheesecake

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are evenly moistened.
3. Press crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
4. In a large mixing bowl, beat softened cream cheese with 1 cup sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5. Add vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
6. Mix in sour cream, lemon juice, and flour until just combined. Avoid overmixing to prevent cracking.
7. Pour cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
10. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.