Luscious Lemon Baked Cheesecake Recipe

Preheat the oven to 325°F (163°C) and grease a 6-inch springform pan.

In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

In a separate bowl, mix the graham cracker crumbs and melted butter until the crumbs are moistened.

Press the crumb mixture evenly into the bottom of the prepared pan to form the crust.

Pour the cream cheese mixture over the crust.

Bake for 55-60 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.

Remove from the oven and let it cool to room temperature in the pan.

Refrigerate the cheesecake for at least 4 hours or overnight to firm up.

Serve chilled with a dollop of whipped cream and lemon slices for garnish.