Creamy Lemon Cheesecake

Creamy Lemon CheesecakeThis Creamy Lemon Cheesecake will be the star of your next big event.

Creamy Lemon Cheesecake
 
MAKES 1 (9-INCH) CAKE
Ingredients
  • 2 cups crushed shortbread cookies
  • ¼ cup unsalted butter, melted
  • 5 (8-ounce) packages cream cheese, softened
  • 2 cups sugar
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons vanilla extract
  • 4 large eggs
  • ⅓ cup heavy whipping cream
  • 1 tablespoon lemon zest
  • 1 (16-ounce) container sour cream, room temperature
  • Garnish: lemon slices, fresh mint leaves, fresh strawberries
Instructions
  1. Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour.
  2. In a medium bowl, stir together crushed cookies and melted butter. Press mixture into bottom of prepared pan.
  3. Bake until golden brown, 8 to 10 minutes. Let cool on a wire rack for 30 minutes. Reduce temperature to 325°.
  4. In the bowl of a stand mixer, beat cream cheese at medium speed until creamy. Gradually add sugar, flour, and vanilla, beating until smooth. Add eggs, one at a time, beating just until combined after each addition. Beat in cream and zest. Pour into prepared crust.
  5. Bake until soft set, about 1 hour and 10 minutes.
  6. In a medium bowl, combine sour cream and remaining ⅓ cup sugar. Gently spread over cheesecake. Bake for 5 minutes. Turn oven off, and leave cheesecake in oven with door closed for 20 minutes. Remove from oven, and place on a wire rack. Gently run a sharp knife around edges of cheesecake to release sides. Let cool at room temperature for 2 hours. Cover and refrigerate overnight. Garnish with lemon slices, mint, and strawberries, if desired.

 

Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!

Subscribe to Southern Lady Magazine with cover image of March/April 2022