My mother and I made this yummy cheesecake for my brother’s wedding reception. If you love lemon, you will love this recipe. I actually liked it better without the sour cream topping, but most people liked it this way better so I left the recipe alone. Enjoy!
Lemon Cheesecake with Sour Cream Topping
Yields at least 12
- Unsalted Butter (for greasing pan)
- 1 graham cracker crust
- 4 eggs separated
- 24 oz cream cheese
- Grated zest and juice of lemon
- 1-cup sugar plus 1 T.
- 1 T. all purpose flour
- 2 cups sour cream (optional)
- 1 teas. Vanilla (optional)
Liberally butter a 9 or 10-inch spring form pan.
Preheat oven 325 degrees. Press the crust into pan.
Beat egg whites until they hold soft peaks. Fold gently into egg yolk mixture, gently but thoroughly. Turn the batter into the prepared pan and place the pan into a pan that will hold it comfortable. Fill that pan to 1 inch from the top of the cheesecake pan with warm water.
Remove the cake from the oven and cool completely if not adding the sour cream topping. If adding the topping combine the sour cream with the vanilla and the tablespoon sugar and spread on the top of the cake. Return it to the oven for 10 minutes without the water bath.
Graham Cracker Crust
- 6 T butter
- 6 oz broken graham cracker 1-½ cups
- 3 T sugar
Combine sugar with graham cracker crumbs into the bowl of food processor slowly add the butter press into pan.