Zesty Perfection: Lemon Cheesecake with Sour Cream Recipe

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Are you big on lemons? Then, you’ll love this Lemon Cheesecake with Sour Cream! It mixes lemon’s sharpness with cheesecake’s lush creaminess. They come together perfectly.

This cheesecake stands out with its animal cracker crust. The crunchy crust contrasts beautifully with the smooth lemony cheesecake filling.

The filling is a blend of cream cheese, eggs, sugar, lemon, and vanilla. It’s creamy and rich with a fresh lemon taste.

A special homemade lemon curd tops off this cheesecake. It adds a tangy zest that balances the cheesecake’s sweetness. The result is a dessert with a perfect sweet-tart mix.

This Lemon Cheesecake with Sour Cream is a creamy delight with a twist of zest. It’s a hit with everyone for any celebration.

Don’t miss the next part. You’ll learn to make this amazing lemon cheesecake with sour cream right from scratch!

How to Make Lemon Cheesecake with Sour Cream

To make a zesty, creamy lemon cheesecake, follow these steps:

Graham Cracker Crust

Start by making the delicious graham cracker crust:

1. Crush graham crackers into fine crumbs. You can do this using a food processor or by hand with a rolling pin and bag.
2. Mix the crumbs with sugar and melted butter in a bowl until moistened.
3. Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake at 350°F (175°C) for about 10 minutes until it turns golden. Let it cool as you prepare the filling.

Creamy Cheesecake Filling

Now, let’s make the luscious lemon cheesecake filling:

1. In a big bowl, beat cream cheese smooth using a mixer.
2. Add sugar, lemon zest, and a bit of lemon juice for extra zest.
3. Slowly mix in eggs, one at a time, blending well after each.
4. Add vanilla extract and a pinch of salt for deeper flavor.
5. Pour this creamy mix over the prepared crust, making sure it’s even.

Water Bath and Baking

Using a water bath helps your lemon cheesecake be smooth and crack-free:

1. Wrap the springform pan in foil to avoid water going in.
2. Put the pan in a larger dish and fill it with hot water halfway up the pan sides.
3. Carefully put the water bath and cheesecake in the oven to bake.
4. Bake at 325°F (160°C) for about 60 minutes until the edges are set but the center is slightly jiggly.
5. Turn off the oven after baking and leave the cheesecake inside with the door open a bit for an hour.
6. Then, take the cheesecake out of the water bath and let it cool on a rack.

Lemon Curd Topping

To finish, add a tangy lemon curd on top:

1. Heat lemon juice in a saucepan until it simmers and set it aside.
2. In a bowl, whisk together eggs, sugar, melted butter, cream, vanilla extract, and a pinch of salt.
3. Pour the hot lemon juice into the egg mix slowly, whisking constantly.
4. Cook this mix in the saucepan over low heat, stirring, until it’s a thick and glossy lemon curd.
5. Let the lemon curd cool a few minutes, then spread it on the chilled cheesecake.

By following these lemon cheesecake steps, you’ll bake an amazing dessert. Remember to use a water bath, room temperature ingredients, and chill the cheesecake well before serving.

Step	Instructions
1	Prepare the graham cracker crust by combining crushed graham crackers, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan and bake until golden brown.
2	In a separate bowl, beat cream cheese, sugar, lemon zest, and lemon juice until smooth. Add eggs, vanilla, and salt, and mix until well combined.
3	Pour cheesecake filling over the crust and bake until set.
4	While cheesecake is baking, prepare the lemon curd topping by heating lemon juice and whisking it with eggs, sugar, butter, cream, vanilla, and salt.
5	Cool the cheesecake and spread the lemon curd on top.
6	Chill the cheesecake before serving.

Conclusion

This lemon cheesecake with sour cream is perfect for those who love lemons. It has a crust made from animal crackers. The creamy lemon cheesecake filling and lemon curd topping make it sweet and tart.

It’s great for special events or anytime you want something lemony. The lemon cheesecake impresses with its creamy feel and zesty taste. It’s a refreshing delight.

Tasting this creamy dessert feels like sunshine in your mouth. The cheesecake is smooth and rich. The lemon curd gives it a tangy, citrusy kick. The mix of sweet and tart is so good, you’ll want more.

So, treat yourself to a piece of this zesty perfection. It’s great for dinner parties, birthdays, or just because. This lemon cheesecake will wow everyone. Enjoy its creamy, tart, and delicious flavor!

FAQ

Can I use a different type of crust for the lemon cheesecake?

The recipe suggests an animal cracker crust, but you’re free to pick another. A graham cracker or shortbread crust will pair nicely with the lemony filling.

What is the purpose of a water bath when baking cheesecake?

Baking in a water bath makes the environment moist. It stops unsightly cracks and makes sure your cheesecake is smooth.

Any tips for making the perfect lemon cheesecake?

Here are some tips for a perfect lemon cheesecake:
– Let your cream cheese and eggs come to room temp.
– First zest the lemons then juice them for more flavor.
– Chill the cheesecake fully for the best texture and taste.

Can I make the lemon curd topping ahead of time?

Yes, you can prepare the lemon curd ahead and refrigerate it. Remember to stir it well before topping your cheesecake.

Can I use a different type of citrus fruit instead of lemons?

Sure, feel free to swap lemons for another citrus. Limes or oranges will give your cheesecake a unique taste.

Source Links

• https://www.aspicyperspective.com/limoncello-cheesecake-biscoff-crust/
• https://www.greatgrubdelicioustreats.com/lemon-cheesecake/
• https://www.tasteandtellblog.com/cookbook-of-the-month-recipe-lemon-cheesecake/