Comida Kraft
Recipe Box

Lemon Sour Cream Cheesecake

Lemon Sour Cream Cheesecake is rated 4.555555555555555 out of 5 by 18.
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
Total fat 30g
Saturated fat 18g
Cholesterol 135mg
Sodium 320mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 27g
Protein 7g
% Daily Value
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

Rated 5 out of 5 by from I made my first cheesecake ever using a Kraft recipe (ultimate turtle) and since have discovered the... I made my first cheesecake ever using a Kraft recipe (ultimate turtle) and since have discovered the ease of making, and deliciousness of Kraft cheesecakes. This one is no exception. Kraft scores again! Maybe one day I'll sweeten up and confess to friends and family where I get my stellar recipes from, but for now Kraft's my best kept secret! ;)
Date published: 2004-06-01
Rated 5 out of 5 by from This was very simple and absolutely delicious. This was very simple and absolutely delicious. It was my first time ever making a cheesecake w/real fruit, and I only made it because it was requested by someone. It was easy to make, and I will be making it soon for a BBQ. I also used gramcraker crumbs w/pecans. It was wonderful. Thank you...
Date published: 2005-05-24
Rated 5 out of 5 by from I do like lemons. 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:
Date published: 2008-03-26
Rated 4 out of 5 by from i used a graham cracker crust, added more lemon zest and juice to get more flavour, and added a... i used a graham cracker crust, added more lemon zest and juice to get more flavour, and added a blackberry compote to the top. it was a very light delicious cheesecake. great for a summer bbq.
Date published: 2004-09-05
Rated 5 out of 5 by from This recipe was so good, I had to use lemon cookies I couldn't find the biscuits. This recipe was so good, I had to use lemon cookies I couldn't find the biscuits. I have made this recipe three times and every time I make it I always get great compliments.
Date published: 2006-11-20
Rated 4 out of 5 by from I put another tbls of lemon juice in it for a little more flavor. I put another tbls of lemon juice in it for a little more flavor. I couldn't find the cookies mentioned in this recipe so I used vanilla wafers instead.
Date published: 2004-02-15
Rated 5 out of 5 by from I couldn't find the PEEK FREANS Biscuits, so I used Lorna Doone cookies and it turned out great. I couldn't find the PEEK FREANS Biscuits, so I used Lorna Doone cookies and it turned out great. I want to adapt this recipe to a Key Lime Cheesecake.
Date published: 2005-10-13
Rated 4 out of 5 by from This was very good. This was very good. I couldn't fine the Peek Freans Biscuits so I used Lemon Sandwich cookies. The crust was very good and I will make this again !!!
Date published: 2003-01-28
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