Lemon-Sour Cream Cheesecake

395 16 servings, 1 piece (101 g) each
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16 servings, 1 piece (101 g) each

Sour cream, fresh lemon juice and lemon zest add tangy citrus flavour to this rich cheesecake baked in a graham crumb crust.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine graham crumbs, 1/4 cup sugar and butter. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  • Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

How to Soften the Cream Cheese

Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.


  • 16 servings, 1 piece (101 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (101 g) each
Calories 290
% Daily Value
Total fat 20g
Saturated fat 12g
Cholesterol 105mg
Sodium 290mg
Carbohydrate 24g
Dietary fibre 0g
Sugars 19g
Protein 6g
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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