This lemon cheesecake takes a classic approach to a delicious dessert. A cookie crust contains a smooth and creamy filling that’s JUST a tad tart, thanks to some carefully measured lemon zest. Then to top it all off, just add a handful of FRESH raspberries, for a delightful addition to a classic recipe that your taste buds will be thanking you for, later.
Preheat oven to 325ºF. Spray bottom of springform lightly with vegetable pan spray.
In medium bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven; cool completely.
Reduce oven temperature to 250ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer, until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour filling mixture into prepared crust.
Bake 2 hours to 2 hours 15 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cake from oven; cool and refrigerate at least 4 hours.
Garnish with fresh raspberries, and if desired, whipped cream and lemon slices.