Ingredients
-
-
2 1/4
-
6
-
1/4
-
1 1/2
-
-
3
-
3
-
3/4
-
3
-
2
-
2
-
1
-
1
-
3
Directions
Best Lemon Cheesecake Ever (Sour Cream Cheesecake), I really love cheesecake and this one is very good , add zest of a very yellow lemon to the glaze for tang and better color , this cheesecake is perfect you’ll need to start early if you want to do it all in one evening- Sometimes time requires that I bake and cool/chill the cake in the evening then glaze in the morning and it works out fine I always add the zest of a very yellow lemon to the glaze to give it a more appetizing color Very reliable recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Using Your Hands or the Back of a Spoon, Mix All Crust Ingredients in a Bowl Until Well Combined. |
|
3
Done
|
Press Into Bottom of an 11 to 12-Inch Spring Form Pan. |
|
4
Done
|
Bake For 5 Minutes. |
|
5
Done
|
Let Cool; Refrigerate Until Needed. |
|
6
Done
|
Using an Electric Mixer, Beat Cream Cheese at High Speed Until Completely Smooth. |
|
7
Done
|
Add Eggs One at a Time, Beating Until Smooth After Each Addition. |
|
8
Done
|
Beat at Medium Speed as You Gradually Add the Sugar, Then Flour, Lemon Juice and 1 Teaspoon Vanilla, Mixing Until Well Blended. |
|
9
Done
|
Stir in Lemon Zest. |
|
10
Done
|
Pour Into Crust; Bake at 350f For 35 Minutes. |
|
11
Done
|
Blend Sour Cream With Remaining Teaspoon Vanilla and 3 Tablespoons Sugar; Set Mixture in Warm Place. |
|
12
Done
|
Remove Cake from Oven, and Gently Spread Sour Cream Mixture on Top. |
|
13
Done
|
Return to Oven and Bake For Another 12 Minutes. |
|
14
Done
|
Cool on Rack For 30 Minutes. |
|
15
Done
|
Refrigerate Until Topping Is Cool, but not Completely Chilled. |
