3 Layer Lemon Cheese Cake W Sour Cream Topping Recipes

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.

CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
• Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
• Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
• Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
• Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
• Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
• While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
• Preheat oven to 325 degrees F.
• In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
• In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
• Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
• While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.

3 LAYER LEMON CHEESE CAKE W/ SOUR CREAM TOPPING

Steps:

• preheat oven to 350 degrees F. I USED A 9 INCH SQUARE SPRING FORM PAN. You can use what ever shape you prefer.
• Prepare the crust by combining the cookie crumbs with the other crust ingredients in a medium size bowl.
• Pour into the springform pan
• Press down with the back of a measuring cup, or back of a large spoon to press crumbs up along the sides of pan if possible about an inch and a half or so if possible.Then you can FREEZE CRUST FOR 20 MINUTES, or bake in preheated oven for 8 minutes. Then allow to cool before filling with cheesecake filling.
• Combine all the ingredients to make the first layer in a large bowl.
• Beat till completely blended then pour mixture into pan. Bake in preheated oven for 45 to 50 minutes till outside is more firm and center is somewhat jiggly.Allow to cool at least 15 minutes before adding the lemon pie filling mixture.
• While first layer is baking, prepare lemon filling, according to directions on box.
• Beat ingredients together.
• Cook till mixture thickens. Allow to cool somewhat.
• Pour mixture over the first layer. And allow to continue to cool. Prepare and add second layer on top of cooled lemon pudding. Carefully spreading over pudding to the edge of pan.
• Prepare the sour cream topping then CAREFULLY spread over the no bake cheesecake layer.
• GARNISH IF DESIRED WITH SUGAR crystals, candied lemon peel, and what ever you choose. Cover and refrigerate for at least 6-8 hours
• Cut and serve after it is completely chilled overnight or at least 6-8 hours.
• Have a slice and enjoy.