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Slice of sour cream lemon cheesecake on a plate.

Sour Cream Lemon Cheesecake

This Sour Cream Lemon Cheesecake has a buttery graham cracker crust, a sweet cheesecake filling, and is finished off with a delicious sour cream and lemon layer.

Course Dessert
Cuisine American
Keyword Lemon Cheesecake, Lemon Sour Cream Cheesecake, Sour Cream Lemon Cheesecake
Prep Time 45 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 45 minutes
Servings 10 Slices

Ingredients

Crust ingredients

  • 2 1/2 Cups crushed graham cracker crumbs
  • 1/2 Cup sugar
  • 3 Tablespoons lemon zest
  • 2/3 Cup unsalted sweet cream butter melted

Lemon Cheesecake Filling

  • 16 ounces cream cheese softened
  • 1 3/4 Cups sour cream
  • 2 Tablespoons flour
  • 1 cup sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1/2 Cup fresh squeezed lemon juice
  • 1 large lemon zested

Lemon Sour Cream Topping

  • 1 1/2 Cups sour cream
  • 1/4 Cup sugar
  • 2 Tablespoons lemon zest
  • 1 teaspoon pure lemon extract

Whipped cream topping

  • 1 1/2 Cup heavy whipping cream
  • 3/4 Cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons lemon zest

Instructions

  1. Preheat the oven to 325 degrees and spray a 9-inch springform pan with PAM Baking Spray.
  2. Wrap the bottom of your pan with foil to prevent water from getting in.
  3. Fill a 9x13 baking dish halfway with warm water and place it onto the bottom rack in the oven.
  4. Using a large bowl, mix the graham cracker crumbs, sugar, lemon zest, and melted butter until combined. You want a sand-like mixture.
  5. Evenly press about half of the crust mixture onto the bottom of the springform pan.
  6. 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.
  7. Using a large mixing bowl with a handheld mixer, beat the cream cheese, sugar, sour cream, flour, vanilla, and salt until combined and smooth.
  8. Beat in the eggs, one at a time, until combined and smooth.
  9. Beat in the lemon juice and zest until combined and smooth.
  10. 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.
  11. Bake the cheesecake in the oven for 60 minutes or until the center jiggles slightly and the edge is set.
  12. 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.
  13. Using a medium bowl, combine all the sour cream topping ingredients and whisk until smooth.
  14. Evenly spread the sour cream layer on top of the cheesecake.
  15. Place the cheesecake into the oven for an additional 10 minutes.
  16. Once the timer has gone off, turn the oven off and allow the cheesecake to sit for 45 minutes.
  17. Remove from the oven and place onto the counter for 20 minutes before placing it into the fridge overnight.
  18. Before serving the cheesecake, make the homemade whipped cream.
  19. Using a large bowl, place the bowl into the freezer for 10 minutes.
  20. Remove the bowl after 10 minutes and add in the 1 1⁄2 C heavy whipping cream, powdered sugar, vanilla, and lemon zest.
  21. Using a hand mixer, beat the ingredients together until stiff peaks form.
  22. Scoop the whipped cream into the piping bag.
  23. Using a sharp knife, run it around the edge of the springform pan to release the cheesecake.
  24. Place the cheesecake onto a cake plate or serving tray.
  25. Using the piping bag, pipe dollops around the top edge of the cheesecake.
  26. Add some zest on top of the cheesecake.
  27. Place into fridge until ready to serve!