Lemony Sour Cream Cheesecake

Lemony Sour Cream Cheesecake
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Calories 282 cals
Total Fat 20 g
Cholesterol 92 mg
Dietary Fiber 0 g
Sodium 212 mg
Protein 5 g
Total Carbohydrate 21 g

Prep Time: 15 Minutes

Time to Table: 8 Hours

Serves: 16


  • 1 1/4 cup graham cracker crumbs
  • 1 1/4 cup plus 1 tablespoon granulated sugar
  • 2 teaspoon freshly grated lemon zest
  • 1/3 cup melted butter
  • 2 8-ounce packages cream cheese, softened
  • 1 3/4 cup Daisy Sour Cream
  • 2 tablespoons all purpose flour
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice


Heat the oven to 325 degrees. Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven. In a medium mixing bowl, stir together the graham cracker crumbs, ¼ cup sugar, lemon zest, and melted butter until well mixed. Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom. Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside. In a large mixer bowl beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes). Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds). Pour the batter into the prepared spring-form pan. Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack. Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour. Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake. In a small bowl stir together ¾ cup sour cream and the remaining 1 tablespoon of sugar. Spread the sour cream mixture on the top of the cheesecake. Place in the refrigerator for 6 to 24 hours, until completely cooled. Remove the sides of the spring-foam pan. Cut the cheesecake into pieces and serve. Refrigerate leftovers.


Average Rating:
5 out of 0 5
Momma of two 06/29/2019

I have made a few cheesecakes, this one is by far the best tasting and best texture! I have made some variations with fresh fruit inside and omitting the topping, all awesome! The lemon gives a bright, crisp flavor and the smooth texture makes for a great combo. I have noticed that I get a better texture and taste when I use name brands ingredients for the sour cream and cream cheese (I LOVE Aldi and use their brands, but not for this recipe...) so that might help improve your cheesecake :) Enjoy!!!!!

tica 07/02/2017

I recieved some free sour cream from influenster, and I used it for this recipe. I was completely in love with this recipe. It was my first time making something like this and it was really easy to do. My whole enjoyed eating this .

SammySam 12/07/2016

Made this Cheesecake and it was just delicious! Very creamy and smooth with just the perfect taste of lemon to it! Was a big hit, everyone enjoyed it!

Amber 11/21/2016

This is a very easy recipe and I love making it with the new Daisy sour cream in the squeezable container. It makes things much easier.

Crystal 06/25/2016

This lemon cheesecake with super easy to make and the final results melt-in-your-mouth! Was a huge hit in my family, mmmmmm.....

Nanasharona9 05/08/2015

This is far better then any of the lemon cakes out there. Daisy just brings the perfect layer of flavors all together!

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