Sour Cream Lemon Cheesecake

Looking for a dessert that’s tangy, creamy, and irresistibly delicious? This Sour Cream Lemon Cheesecake is about to become your new favorite treat. With a graham cracker crust and a tangy lemon filling, it is the perfect balance of flavors and textures.

Whether hosting a dinner party or craving something decadent, this cheesecake is the perfect blend of tart lemon flavor and creamy, rich texture. The best part? It’s easier to make than you think, and I’ll guide you through every step!

Why You’ll Love This Recipe

There’s so much to adore about this Sour Cream Cheesecake! Here’s why you’ll want to whip this up ASAP:

• Bright Lemon Flavor: The tangy lemon cuts through the richness for a perfectly balanced dessert.
• Velvety Smooth Texture: Thanks to the sour cream, this cheesecake is incredibly creamy and indulgent.
• Perfect for Any Occasion: Light enough for a spring gathering, yet indulgent enough for special celebrations.
• Make-Ahead Friendly: Cheesecake tastes even better the next day, so it’s perfect for prepping ahead.

Ingredient List

Here’s what you’ll need to make this delicious cheesecake. Most of these ingredients are pantry staples, so you might already have them!

Crust ingredients

• crushed graham cracker crumbs
• sugar
• lemon zest
• unsalted butter

Lemon Cheesecake Filling

• cream cheese softened
• sour cream
• flour
• sugar
• pure vanilla extract
• kosher salt
• large eggs
• fresh squeezed lemon juice
• large lemon

Lemon Sour Cream Topping

• sour cream
• sugar
• lemon zest
• pure lemon extract

Whipped cream topping

• heavy whipping cream
• powdered sugar
• pure vanilla extract
• lemon zest

Step-by-Step Directions

Follow these easy steps to create your perfect homemade lemon cheesecake.

• Preheat the oven to 325 degrees and spray a 9-inch springform pan with PAM Baking Spray.
• Wrap the bottom of your pan with foil to prevent water from getting in.
• Fill a 9×13 baking dish halfway with warm water and place it onto the bottom rack in the oven.
• Using a large bowl, mix the graham cracker crumbs, sugar, lemon zest, and melted butter until combined. You want a sand-like mixture.
• Press about half of the crust mixture onto the bottom of the springform pan.
• Using the rest of the crust mixture, evenly press it along the sides of the pan. Once done, set aside while you make the filling.
• Using a large mixing bowl with a handheld mixer, beat the cream cheese, sugar, sour cream, flour, vanilla, and salt until combined and smooth.
• Beat in the eggs, one at a time, until combined and smooth.
• Beat in the lemon juice and zest until combined and smooth.
• Pour the cheesecake batter into the springform pan and place on the second baking rack in the oven, directly over the middle of the water filled baking dish.
• Bake the cheesecake in the oven for 60 minutes or until the center jiggles slightly and the edge is set.
• Once the timer goes off, remove the cheesecake from the oven and allow it to sit for a few minutes while you make the sour cream topping.
• Using a medium bowl, combine all the sour cream topping ingredients and whisk until smooth.
• Evenly spread the sour cream layer on top of the cheesecake.
• Place the cheesecake into the oven for an additional 10 minutes.
• Once the timer has gone off, turn the oven off and allow the cheesecake to sit for 45 minutes.
• Remove from the oven and place onto the counter for 20 minutes before placing it into the fridge overnight.

Decorating

• Before serving the cheesecake, make the homemade whipped cream.
• Using a large bowl, place it in the freezer for 10 minutes.
• Remove the bowl after 10 minutes and add in the 1 1⁄2 C heavy whipping cream, powdered sugar, vanilla, and lemon zest.
• Using a hand mixer, beat the ingredients together until stiff peaks form.
• Scoop the whipped cream into the piping bag.
• Using a sharp knife, run it around the edge of the springform pan to release the cheesecake.
• Place the cheesecake onto a cake plate or serving tray.
• Using the piping bag, pipe dollops around the top edge of the cheesecake.
• Add some zest on top of the cheesecake.
• Place into the fridge until ready to serve!

Tips For Cheesecake

Making this sour cream lemon cheesecake can feel intimidating, but these tips will set you up for success!

1. Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth batter.
2. Don’t Overmix: Beating the batter too much can add air, which might lead to cracks. Mix just until everything is combined.
3. Water Bath Alternative: If you don’t want to bother with a water bath, place a tray of water on the rack below your cheesecake. This adds moisture to the oven and prevents cracking.
4. Knife Trick: To get clean slices, wipe your knife with a damp paper towel between cuts.

Storage

Storage – If you have any leftovers (which rarely ever happens), they can be stored in the fridge for up to 3 days. Just be sure to cover them well before placing them in the fridge.

Freezing – For longer storage, you can freeze your cheesecake. Wrap it tightly with plastic wrap and then place it in an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months.

Thawing – When you’re ready to enjoy your frozen cheesecake, let it thaw in the fridge overnight before serving. This will prevent any condensation from forming on top of your cheesecake.

FAQs

Do you have questions about this sour cream lemon cheesecake recipe? Here are the answers to the most popular questions!

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