More recipes Recipe search

Cream Cheesecake With Sour Cream

A community recipe by Psappha

Not tested or verified by Nigella.com

Print me

Introduction

This is my favourite cheesecake, and another of my mother's recipes.

Ingredients

Serves: 8

For the Crust

1½ cups graham crackers (made into crumbs)
¼ cup confectioners' sugar
6 tablespoons melted butter
1 teaspoon cinnamon

For the Cream Cheese Filling

2 beaten eggs
¾ pound softened cream cheese
½ cup sugar
1 teaspoon lemon juice
½ teaspoon salt

For the Sour Cream Topping

1½ cups sour cream
2 tablespoons sugar
½ teaspoon vanilla extract
⅘ teaspoon salt
grated lemon peel (to serve)

Method

Cream Cheesecake With Sour Cream is a community recipe submitted by Psappha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 9 inch/23cm pie pan.

Combine the graham cracker crumbs with the cinnamon and optional confectioners' sugar, then pour the melted butter over this mixture and mulch together with a fork. Press the mixture into the bottom of the 9in/23cm pan to form the crust. Chill the pan in the fridge for an hour or two.

Cream the cream cheese for a bit and then add the eggs, sugar, lemon juice, and salt. Mix until thoroughly combined. Pour the cream cheese mixture into the pan. Bake at 375F/190C/Gas Mark 5 for 20 minutes.

Remove pan from oven, sprinkle the cake with a dusting of cinnamon, and allow to come to room temperature. Mix the sour cream, sugar, vanilla, and salt. Pour this mixture over the cake and bake at 425F/210C/Gas Mark 7 for 5 minutes.

Allow cheesecake to cool to room temperature again and then put refrigerate overnight to completely chill the cake. Grate lemon rind over the top of the cake and serve.

Additional Information

Please note that this recipe must be made a day ahead in order to allow the cake to chill completely. You can, of course, omit the lemon rind, although I couldn't dream of eating this cake without the added luxury of the lemon rind over top!