16Jun2017 Lemon Cheesecake This Lemon Cheesecake is absolutely perfect and easy to make! A shortbread crust, lemon cheesecake filling, and a sour cream topping make this dessert recipe complete! I honestly feel like one can never have too many cheesecake recipes in their baking arsenal, am I right? I’ve pretty much decided I’m on a quest to fine-tune and tweak every variety of cheesecake I’ve tried and share them with you all – possibly create some new flavors as well! I hope you don’t mind my latest addiction – lemon cheesecake. The bright yellow color, and the tangy citrus flavor of lemon always makes me think of spring and summer recipes. Lemon Poppy Seed Pound Cake and Lemon Shortbread Thumbprint Cookies are two of my favorite recipes to bake this time of the year. I’m so glad to add a cheesecake to this mix now! Sour cream is an interesting addition to this cheesecake, but don’t be alarmed, the sour cream gives this cake a rich flavor without the heaviness of added cream cheese. Don’t skip the delicious sour cream topping either, it’s absolutely wonderful paired with the lemon citrus flavor! Yield: 12 servingsAuthor: Kelly MillerPrint Recipe Lemon Cheesecake A lemon cheesecake recipe with cream cheese, sour cream, and lemon zest with a shortbread crust. prep time: 20 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 50 mins INGREDIENTS: 1 1/2 cups flour 1 2/3 cup plus 1 tablespoon sugar, divided 1/2 cup butter, room temperature 4 eggs, divided 2 teaspoons vanilla extract, divided 1 tablespoon milk 1/2 teaspoon salt 1 teaspoon baking powder 2 8oz packages cream cheese, room temperature 16 oz sour cream, divided zest of 1 lemon, divided INSTRUCTIONS For the crust, beat together 2/3 cup sugar, butter, 2 eggs, 1 teaspoon vanilla, and milk until creamy. Add in flour, baking powder and salt. Press batter into the bottom and half way up the sides of a 9 inch springform pan. In a separate bowl, beat cream cheese and 1 cup sugar. Add in remaining 2 eggs, 1 cup sour cream, zest of 3/4 of the lemon, and remaining vanilla. Pour into crust. Bake at 325 degrees for one hour. Turn off oven and leave cake inside for an additional 15 minutes. In a small bowl, stir together remaining sour cream, remaining lemon zest, and 1 tablespoon sugar. Spread over cake. Return cake to oven and bake at 325 for another 15 minutes. Allow cake to cool completely before slicing and serving. https://www.mostlyhomemademom.com/2017/06/lemon-cheesecake.html Copyright 2017 Mostly Homemade Mom Created using The Recipes Generator This really is one of the most delicious cheesecakes I’ve ever tried. I absolutely love the shortbread crust, too! This one’s a winner, for sure!