Lemon Cheesecake – a delicious recipe with butter, cream cheese, sugar, sour cream, cornstarch, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Stir together crushed biscotti and butter in a bowl. Press cookie crumb mixture into bottom and 1"" up sides of an ungreased 9"" springform pan.", "Bake at 325u00b0 for 10 minutes; let cool.", "Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add sour cream and cornstarch, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. (Do not overbeat.) Pour batter into baked crust.", "Bake at 325u00b0 for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door, and let cheesecake stand in oven 1 hour.", "Remove from oven; cool completely in pan on a wire rack. Cover and chill 8 hours."]
950
kcal
Calories
60
g
Fat
87
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup butter, melted, 4 (8-ounce) packages cream cheese, softened, 1 1/2 cups sugar, 1 (8-ounce) container sour cream, and more.
Yes, Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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