Best Best Ever Lemon Cheesecake Recipes

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BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)



Best Lemon Cheesecake Ever (Sour Cream Cheesecake) image

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

2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

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

BEST EVER LEMON CHEESECAKE



Best Ever Lemon Cheesecake image

This cheesecake is wonderful, so creamy and lemony I could inhale it. This a large recipe, it does make a lot of cake, the recipe could be halved. I top this with whipped cream. I hope you enjoy it as much as my family does.

Provided by C.C619

Categories     Cheesecake

Time 21m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 12

2 1/2 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon vanilla extract
3 (8 ounce) packages cream cheese, room temp
1 1/4 cups sugar
1/4 teaspoon salt
4 large eggs
3 tablespoons fresh squeezed lemon juice
1/2 teaspoon lemon zest
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup heavy cream

Steps:

  • Preheat oven to 375f.
  • Spray or grease a 10 inch spring form pan.
  • To make the crust, melt the butter and combine with the cracker crumbs and one teaspoon of vanilla extract.
  • Spread the crumb mixture in the baking pan pressing it firmly into the base and level with the bottom of a measuring cup.
  • Bake for 5 mins, remove from oven and allow to cool till needed, refridgerate if not using immediatley.
  • Lower the oven temp to 325f.
  • Use an electric mixer on slow to beat the cream cheese till creamy and no lumps remain, scrape down the bowl a couple of times.
  • Add sugar and salt until well blended, then add eggs one at a time maiing sure mixture is smooth before adding the next. Scrape down the bowl.
  • Stir in the lemon,lemon zest, vanilla, sour cream, and heavy cream till just smooth.
  • Pour the batter into the prepared pan and bake at 325f for 45-50 minutes. The edges of the cake will look set but the centre will still jiggle. Turn off the oven and leave the oven door open slighty and aallow the cake to cool in the oven for one hour.
  • Remove from the oven and run a knife around the outside of the cake to allow the cake to contract without cracking. Refridgerate overnight. I top mine with whipped cream. Enjoy.

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