Creamy, dreamy, and delicious, this Sour Cream Lemon Cheesecake is a decadent sweet treat. This layered dessert begins with a cookie crumb crust. Next, a lemony cheesecake filling follows. It is then topped with a citrus-flavored sour cream. It’s garnished with dollops of homemade whipped cream and a bright sprinkle of lemon zest.
Lemon is always a favorite flavor for summer, and here, this cheesecake is full of this citrusy taste. The filling itself is flavored with vanilla extract, freshly squeezed lemon juice, and lemon zest. It’s a punch of brightness that your taste buds will certainly notice! The sour cream topping has lemon extract and lemon zest. This combination gives the dessert an extra boost in flavor.
Sour Cream Lemon Cheesecake is the perfect summer treat. It is a refreshing dessert that you’ll want to make for potlucks, birthdays, and baby showers. Be sure to plan, as the dish needs to chill in the fridge overnight for optimal flavor.
Everything is homemade, right down to the scrumptious whipped cream. The actual prep time is minimal, with an hour or so of bake time. The hardest part will be waiting for it to chill thoroughly. Once cooled, decorate the top and serve this magnificent cheesecake to rave reviews!
Ingredients Needed
For The Crust
Crushed Graham Cracker Crumbs – form the base of the crust.
Sugar – Use white granulated sugar to sweeten the crust.
Lemon Zest – to add citrus flavor to the crust.
Butter – Use unsalted sweet cream butter, melted, to help moisten and hold the crust ingredients together.
For The Lemon Cheesecake Filling:
Cream Cheese – set it out to soften. This will help it mix easily and without clumps.
Sour Cream – to add texture and tang to the filling.
Flour – to help hold the filling ingredients together.
Sugar – to sweeten the filling.
Vanilla Extract – adds flavor to the filling.
Salt – seasoning.
Eggs – to help add texture and to hold the filling together.
Lemon Juice – Use fresh-squeezed to add lemon flavor and tang to the filling.
Lemon Zest – to add a deeper lemon flavor to the filling.
For The Lemon Sour Cream Topping:
Sour Cream – to add a tangy and creamy topping to the filling.
Sugar – to sweeten the topping.
Lemon Zest – to add flavor to the topping.
Lemon Extract – to add a lemon flavor to the topping.
For The Whipped Cream Topping:
Heavy Whipping Cream – forms the base of the whipped topping.
Powdered Sugar – to sweeten the whipped cream.
Vanilla Extract – to add flavor.
Lemon Zest – to add lemon flavor.
Large Piping Bag With Star Tip – to help decorate the top of the cheesecake.
Directions– See the Recipe Card Below
Do I Have To Use A Water Bath When Baking?
No, not with this recipe. One option is to use a pan of water that sits below the rack holding the cheesecake. This means you don’t have to submerge the cheesecake in a pan of water. Instead, this method gives a similar outcome. The steam from the pan of water helps to keep the cheesecake moist as it bakes.
What If My Cheesecake Cracks On Top?
No worries! You’ll cover the top with dollops of whipped cream and lemon zest, which will conceal any imperfections.
Can I Use Spray Can Whipped Cream Instead?
Yes, you can use a store-bought can of whipped cream for the top decoration instead of making your own.
Crust Substitutions
Graham crackers are the classic crust cookie for cheesecakes. However, you can swap them out for vanilla wafers. You can also use shortbread cookies, gingersnap cookies, or Biscoff cookies. You also use Golden Oreo’s without the inner stuffing.
Topping Ideas
Pair some tasty fresh berries with the lemon flavor of this cheesecake. Garnish the top with fresh blueberries, raspberries, or strawberries for a delightful presentation. You also serve it with a dollop of store-bought lemon curd on the top of each slice. You could also consider a dollop of fruit jam, such as cherry, strawberry, or blueberry, on each slice.
Is This Cheesecake Freezer-Friendly?
Yes. You can freeze it for up to 3 months without the decorative whipped cream and lemon zest on top. Add those garnishes once you’ve defrosted the cheesecake in the refrigerator and are ready to serve it.
Storage
Store the cheesecake, covered, in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. Thaw in the fridge before serving.
More Delicious Cheesecake Recipes
No-Bake Banana Pudding Cheesecake
Mississippi Mud Red Velvet Cheesecake
Key Lime Strawberry Cheesecake Cake
Lemon Blueberry Cheesecake Parfait
Tie Dye Cheesecake
Sugar Cookie Cheesecake Bars
Sour Cream Lemon Cheesecake
This wonderful layered dessert starts with a cookie crumb crust, followed by a lemony cheesecake filling, and is slathered with a citrus-flavored sour cream topping. It's garnished with dollops of homemade whipped cream and a hint of lemon zest.
Ingredients
- Crust ingredients:
- 2 ½ cups crushed graham cracker crumbs
- ½ cup sugar
- 3 tbsp lemon zest
- ⅔ cup unsalted sweet cream butter, melted
- Lemon Cheesecake Filling:
- 2 - 8 oz cream cheese, softened
- 1 ¾ C sour cream
- 2 tbsp flour
- 1 c sugar
- ¾ tsp pure vanilla extract
- ¼ tsp kosher salt
- 3 large eggs
- ½ cup fresh squeezed lemon juice
- 1 large lemon zested
- Lemon Sour Cream Topping:
- 1 ½ cups sour cream
- ¼ cup sugar
- 2 tbsp lemon zest
- 1 tsp pure lemon extract
- Whipped cream topping:
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 tsp pure vanilla extract
- 2 tbsp lemon zest
- Large piping bag with star tip
Instructions
- Preheat oven to 325°F and spray a 9-inch springform pan with PAM Baking Spray. I like to line the bottom of my pan with parchment paper to help prevent baked items from sticking to the dish.
- I also recommend wrapping the bottom of the pan in multiple layers of foil to prevent moisture from damaging the bottom of the cheesecake.
- Fill a 9x13 baking dish halfway with warm water and place it on 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.
- Evenly press about half of the crust mixture onto the bottom of the springform pan.
- Using the remaining 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 edges are set.
- Once the timer goes off, remove the cheesecake from the oven and let it sit for a few minutes while you prepare the sour cream topping.
- Using a medium bowl, combine all the sour cream topping ingredients and whisk until smooth. Spread the sour cream layer evenly 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
- 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 ½ cups heavy whipping cream, powdered sugar, vanilla, and lemon zest
- Using a hand mixer, beat the ingredients together until stiff peaks form. After about 10 minutes, 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 serving tray
- Using the piping bag, pipe dollops around the top edge of the cheesecake. Add a touch of zest on top of the cheesecake.
- Place into the fridge until ready to serve.
Notes
Times:
- Prep time: 25 minutes
- Bake time: 70 minutes (60 minutes initial bake + 10 minutes with topping)
- Chill time: 8-10 hours (overnight)
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 727Total Fat 51gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 17gCholesterol 187mgSodium 398mgCarbohydrates 61gFiber 1gSugar 48gProtein 8g
