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Lemon Cheesecake Recipe

A lemon cheesecake recipe with cream cheese, sour cream, and lemon zest with a shortbread crust.
Course Dessert
Cuisine American
Keyword lemon cheesecake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 689kcal
Author Kelly Miller

Ingredients

For shortbread crust:

  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp milk
  • 1/2 tsp salt
  • 1 tsp baking powder

For cheesecake:

  • 16 oz cream cheese softened
  • 1 cup sugar plus 1 tablespoon, divided
  • 2 cups sour cream divided
  • zest of 1 lemon divided
  • 2 eggs
  • 1 tsp vanilla

Instructions

  • Beat together all crust ingredients. Press batter into the bottom and half way up the sides of a 9 inch springform pan.
  • For the filling, beat cream cheese and 1 cup sugar. Add in eggs, 1 cup sour cream, zest of 3/4 of the lemon, and 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.

Nutrition

Calories: 689kcal | Carbohydrates: 64g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 204mg | Sodium: 508mg | Potassium: 277mg | Sugar: 45g | Vitamin A: 1595IU | Vitamin C: 0.5mg | Calcium: 167mg | Iron: 1.8mg