Chilled lemon cheesecake half baked and fully delicious

What a delightful treat! Chilled lemon cheesecake is a refreshing and tangy dessert that's perfect for warm weather. And the fact that it's half-baked and fully delicious is just the cherry on top (or should I say, the lemon zest on top?).

Here's a recipe for a chilled lemon cheesecake that's sure to satisfy your sweet tooth:

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the cheesecake:

• 2 pounds cream cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the lemon syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup freshly squeezed lemon juice

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the cheesecake: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
4. In a separate bowl, whisk together the sour cream and vanilla extract. Beat in the sour cream mixture into the cream cheese mixture until well combined.
5. Pour the cheesecake batter into the prepared pan over the crust.
6. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely on a wire rack.
7. Prepare the lemon syrup: In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Remove from heat and let cool.
8. Chill the cheesecake: Once the cheesecake has cooled, pour the lemon syrup over the top. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Serve: Release the springform pan sides and transfer the cheesecake to a serving plate. Slice and serve chilled, garnished with fresh lemon slices or zest if desired.

Enjoy your delicious and refreshing chilled lemon cheesecake!