Baked lemon cheesecake recipe Share this recipe on Facebook
A baked lemon flavored cheesecake topped with a sour cream vanilla mixture.
Preparation time: 20 minutes, Cooking time: 40 minutes, Serves: 8 - 10
For the cheesecake crust
2 1/4 cup graham cracker or digestive biscuit crumbs
1/2 cup unsalted butter, melted
For the cheesecake filling
8 oz. (225 grams) cream cheese, softened
1 Tbsp lemon juice
1/2 cup sugar
1/4 cup milk
1/4 tsp salt
1/2 tsp vanilla
For the cheesecake topping
2 Tbsp sugar
1 cup sour cream
1/2 tsp vanilla essence
Prepare the cheesecake base
In a bowl combine the cookie crumbs and butter until you get a uniform
mixture. Press the cookie and butter mixture onto the base and side of
an 8 inch pie plate.
Preheat oven to 325 degrees Fahrenheit (160 Celsius).
Make the cheese filling
In a large bowl add the cream cheese and beat until fluffy. While
beating, start adding the lemon juice, cup sugar, milk, salt and
Add the eggs, one at a time and continue beating until the mixture is uniform.
Bake the cheesecake
Empty the cheese mixture into the cookie crust and bake for 25 to 30 minutes, or until the filling is set.
While the cheesecake is baking make the cheesecake topping. Combine the
sugar, sour cream and vanilla essence until smooth. When the cheesecake
is set, remove from the oven and spread the filling over the top.
Return to the oven and bake for 10 more minutes.
Remove cheesecake from the oven, let it cool down completely and chill for at least 6 hours before serving.
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Back to the Baked lemon cheesecake recipe