Bright lemon zest and juice cut through a dense, velvety cream cheese filling for that perfect balance of tangy and rich, all set on a buttery graham cracker crust that bakes up golden and firm. The water-bath method keeps the texture ultra-smooth and helps it bake evenly without cracking, while a tangy sour cream topping adds a cool, silky finish once it's chilled through. Each slice is dense, creamy, and citrus-forward, with just enough brightness to keep it from feeling heavy. It's a make-ahead dessert that slices beautifully and looks as impressive as it tastes, whether you're garnishing with lemon curls or serving it simple. This one is a solid pick for a vegetarian table, no compromises on flavor or that classic cheesecake texture.
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Position a rack in the lower third of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and 1/4 tsp salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool while you make the filling.
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