Mama’s Lemon Wedge Cheesecake

Preheat oven to 375F. Set out cream cheese to reach room temperature.

Melt butter for the crust on the stove top or microwave. In a large bowl, crush up your graham crackers until you have the amount needed. Add the sugar.

Once butter is melted, add it to the graham cracker crumbs and sugar. Mix and combine ingredients completely.

In a well-buttered springform pan, add your graham cracker crust, pressing it into place and evenly coating the bottom of the pan completely. Set the crust in the fridge until needed.

In a large bowl add your cream cheese, flour, sugar, lemon zest, vanilla, eggs, and heavy cream. Mix ingredients together until fully combined and the mixture looks nice and creamy.

Pull crust from the fridge and pour the cream cheese mixture into the pan. Set on the middle rack in the oven and cook for 25–30 minutes or until done.

Tip: Cheesecake is done when the outside of the cake is solid but the middle still has some jiggle to it. Although none is needed, I like to top this cheesecake with my Lemon Curd as I find the two go perfect together.