Lemon Cheesecake

By srumbel

A lemon cheesecake recipe with cream cheese, sour cream, and lemon zest with a shortbread crust.
from mostlyhomemademom.com

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

Preparation

Step 1

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.

Yield: 12 servings