Lemon Sour Cream Cheesecake

4.6
(18) 14 Reviews
Prep Time
15
min.
Total Time
6
hr.
45
min.
Servings

12 servings

Sour cream, fresh lemon juice and lemon peel add tangy citrus flavor to this rich cheesecake baked in a cookie-crumb crust.

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What You Need

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Make It

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  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter. Reserve 1/2 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of pan. Set aside.
  • Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  • Bake 45 to 50 minutes or until center is almost set. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes. Remove to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 30g
Saturated fat 18g
Cholesterol 135mg
Sodium 320mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 27g
Protein 7g
   
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • malfaro61 |

    I love, love this recipe! It's great for the summer. The lemon gives it a great fresh taste to the traditonal cheesecakes.

  • dogpatchtrucker |

    I do like lemons. If you want a good twis to it. Try using the zest of 2 lemons plus the the juice of a lemon An the whole lemon less the seed. TIP: When you pick your lemons. Look for the ones with the big ends they are goo an sour:

  • laurajean04 |

    Loved it!! I used graham cracker cumbs for the crust it was great!!

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