INGREDIENTS
CRUST
2 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 tablespoon sugar
FILLING
3 (8 oz) packages light (or regular) cream cheese
1 1/2 cups granulated sugar
4 large eggs
4 teaspoons lemon juice
2 teaspoons vanilla extract
a pinch of salt
3 cups light sour cream (I used 5%) or 0% plain Greek yogurt
DIRECTIONS
Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth.
Add sour cream and beat on low until combined.
Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely, then remove from the pan and serve.
Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!