Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). Start by preparing the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if you’re using it). Stir everything together until the crumbs are evenly coated and the mixture feels like wet sand.

Next, press the mixture into the bottom of a 9-inch springform pan, making sure it’s even and compact. You can use the back of a spoon to press it down firmly. Bake the crust in the preheated oven for about 10 minutes, or until it’s golden and fragrant. Once done, remove it from the oven and let it cool while you prepare the filling.

Step 2: Prepare the filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and free of lumps. This will take about 3-4 minutes. Make sure the cream cheese is softened so it blends easily without creating lumps.

Next, add the sugar and beat until the mixture is light and creamy. Scrape down the sides of the bowl to make sure everything is incorporated. Add the sour cream, vanilla extract, flour, and lemon zest. Beat again until everything is combined.

One by one, add the eggs, mixing well after each addition. Be careful not to overmix once the eggs are added; you want to keep the batter smooth but not overworked. Once all the eggs are incorporated, you should have a smooth, creamy cheesecake filling.

Step 3: Assemble the cheesecake
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula. Smooth the top of the cheesecake, making sure there are no air bubbles.

Step 4: Bake the cheesecake
Place the cheesecake in the center of the oven and bake for 55-60 minutes, or until the edges are set and the center is still slightly jiggly. Don’t worry if it seems a little wobbly in the center; it will firm up as it cools.

After the baking time is up, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This step helps prevent cracks from forming on the surface of the cheesecake.

Step 5: Chill the cheesecake
After the cheesecake has cooled in the oven, remove it and place it on the counter to cool for another 30 minutes. Then, transfer the cheesecake to the fridge and let it chill for at least 4 hours, or overnight for best results. The longer it chills, the better the flavors will set!

Step 6: Serve and enjoy
Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter. You can garnish it with fresh fruit, whipped cream, or even a drizzle of caramel sauce, but honestly, it’s perfect as is. Slice it up, serve, and enjoy every creamy, dreamy bite!