BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
CHEESECAKE WITH SOUR CREAM TOPPING
Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
EASY SOUR CREAM CHEESECAKE
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by SBDEVENEY
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g
RICH LUSCIOUS LEMON CHEESECAKE
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
LEMONY SOUR CREAM CHEESECAKE
Provided by Food Network
Time 8h15m
Yield 16 Servings
Number Of Ingredients 11
Steps:
- 1.Heat the oven to 325°F.
- 2.Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven.
- 3.In a medium mixing bowl, stir together the graham cracker crumbs, 1/4 cup sugar, lemon zest, and melted butter until well mixed.
- 4.Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom.
- 5.Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside.
- 6.In a large mixer bowl, beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes).
- 7.Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat.
- 8.Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds).
- 9.Pour the batter into the prepared spring-form pan.
- 10.Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack.
- 11.Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour.
- 12.Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake.
- 13.In a small bowl, stir together ¾ cup sour cream and the remaining 1 tablespoon of sugar.
- 14.Spread the sour cream mixture on the top of the cheesecake.
- 15.Place in the refrigerator for 6 to 24 hours, until completely cooled.
- 16.Remove the sides of the spring-foam pan.
- 17.Cut the cheesecake into pieces and serve. Refrigerate leftovers.
LEMON CHEESECAKE WITH SOUR CREAM AND RASPBERRY
I love making cheesecakes and coming up with new combinations. This is one I made for a potluck for the Family Literacy class I teach.
Provided by DrBuzzetta
Categories Cheesecake
Time 3h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375ºF.
- Combine vanilla wafer crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter.
- Press into the bottom of a 10-inch springform pan.
- Bake for 15 minutes or until golden brown. Let it cool a bit while you mix the filling.
- Lower oven temperature to 300ºF and place a shallow baking pan filled with water on the rack below where the cheesecake will be to create moisture in the oven.
- Cream together the cream cheese (softened), sugar, zest of one whole lemon, and vanilla until smooth and fluffy.
- Add three eggs and two egg yolks to the cream cheese and mix until velvety. Scrape bowl, and mix for another 30-60 seconds.
- Pour into springform pan, and bake for 2-2½ hours until the top is a light golden brown. Then shutoff oven, and leave the cheesecake in the oven to cool with the door slightly ajar-I use a wooden spoon handle to prop the door open about ½ inch.
- Once the cheesecake has cooled in the oven for 1-2 hours take it out of the oven.
- Preheat oven to 300ºF.
- In a bowl, mix together sour cream and 6 tablespoons sugar. Spread it in the middle of the cheesecake leaving about ½ inch on the outside edge uncovered.
- Bake for about 7 minutes to allow the sour cream to set.
- In a saucepan, heat the frozen raspberries over a medium-high heat until they breakdown and become a sauce, about 8-10 minutes.
- Add 1 cup sugar, and bring to a gentle boil while stirring continuously.
- Mix 1/4 cup cornstarch with 3 tablespoons of cold water in a small cup. Add it to the raspberries in the saucepan.
- Boil for one minute while stirring vigorously as it thickens.
- Remove from heat and allow to cool completely.
- Right before serving the cheesecake, spread about half the raspberry mixture over the top of the sour cream. Serve the remaining raspberry mixture on the side for people to add more to their individual portion if they would like.
Nutrition Facts : Calories 723.1, Fat 44.9, SaturatedFat 24, Cholesterol 178.1, Sodium 415.4, Carbohydrate 75, Fiber 3.3, Sugar 54.3, Protein 8.6
LIGHT, SUMMERY LEMON CHEESECAKE
This is a light, airy, and creamy cheesecake. The lemon flavor is not too bold and it has a delicious pound cake crust.
Provided by Amy Melvin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 11h15m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
- Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
- Combine flour, baking powder, baking soda, and salt in a separate bowl.
- Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
- Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
- Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
- Bake cheesecake in the preheated oven until almost set, about 45 minutes.
- Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
- Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
- Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
- Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 602 calories, Carbohydrate 63.7 g, Cholesterol 183.5 mg, Fat 34.7 g, Fiber 0.5 g, Protein 11.1 g, SaturatedFat 20.6 g, Sodium 428.7 mg, Sugar 42.4 g
LEMON SOUR CREAM CHEESECAKE
Sour cream, fresh lemon juice and lemon peel add tangy citrus flavor to this rich cheesecake baked in a cookie-crumb crust.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 135 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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