Ingredientes para Best Lemon Cheesecake Ever Sour Cream Cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- Brown Sugar
- Cinnamon
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 1/4 cup granulated sugar, 1 1/2 cups granulated sugar, 1 tablespoon granulated sugar, 1/2 cup powdered sugar
- 1/3 cup fresh lemon juice, 2 tablespoons fresh lemon juice
- Flour
- 3 teaspoons vanilla extract
- 3 tablespoons lemon zest
- 1 cup sour cream
- Cornstarch
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Lemon Cheesecake Ever Sour Cream Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Best Lemon Cheesecake Ever Sour Cream Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture into the bottom of an 11-12 inch springform pan. Bake for 5 minutes.
- Let the crust cool completely while you prepare the filling.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Add ⅓ cup fresh lemon juice, 2 teaspoons vanilla extract, and 2 tablespoons lemon zest. Mix until just combined.
- Pour the filling into the cooled crust.
- Bake for 35 minutes.
- While the cheesecake bakes, prepare the sour cream topping: In a medium bowl, combine 1 cup sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Mix until smooth.
- Remove the cheesecake from the oven and gently spread the sour cream mixture evenly over the top.
- Return to the oven and bake for an additional 12 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Prepare the lemon glaze: In a small saucepan, combine ½ cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Whisk over medium heat until smooth and thickened.
- Remove from heat and let cool slightly.
- Once the cheesecake is chilled, spread the lemon glaze evenly over the top.
- Refrigerate for at least 30 minutes before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
108g
Fat
86g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Southern United States Oven Refrigerator Dinner Party Cheesecake Cheese Eggs Citrus Lemon Brunch Taste Mood Sweet Equipment Number Of Servings Presentation Served Cold 4 Hours Or Less
