Best Lemon Cheesecake Ever Sour Cream Cheesecake Recipe
From henrie 16 years ago
- 50 minutes to make
- Serves 16
I really love cheesecake and this one is very good. For something different, you could leave off the sour cream topping and put Lemon Curd ontop. YUM.
Ingredients
- Crust shopping list
- 2 1/4 cups graham cracker crumbs shopping list
- 6 tablespoons butter, melted shopping list
- 1/4 cup brown sugar shopping list
- 1 1/2 teaspoons cinnamon shopping list
- Filling shopping list
- 3 (8 ounce) packages cream cheese, softened 8 hours shopping list
- 3 eggs shopping list
- 3/4 cup sugar shopping list
- 3 tablespoons lemon juice, strained shopping list
- 2 tablespoons flour shopping list
- 2 teaspoons vanilla extract, divided shopping list
- 1 teaspoon lemon zest, finely grated shopping list
- 1 pint sour cream shopping list
- 3 tablespoons sugar shopping list
- glaze shopping list
- 1/2 cup sugar shopping list
- 4 teaspoons cornstarch shopping list
- 1/2 cup water shopping list
- 2 tablespoons lemon juice shopping list
How to make it
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
The Rating
Reviewed by 5 people-
This sounds so good, Henrie. I'd use the lemon curd, too. In fact, I'd use both the sour cream topping and the lemon curd! YUM! Ok, now I want cheesecake. Thank you for the recipe! Its a good one!
annieamie
in Los Angeles loved it
-
Oh yumm, I love Lemon anything!
got my 5
hugs
shirleyoma
in Cove loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "