Yummy Stuff: Cheesecake with Lemon and Sour Cream

Last weekend, I was majorly jonesing for something sweet. You see, I have given up ice cream (which I used to eat after dinner every single night) until further notice, especially since my last breastfeeding session was likely last Thursday (which also means my chest will be returning to that of a 12-year-old boy soon) and that means fewer calories out. Which completely negates the baking of cheesecake, but you know, my birthday is coming up and I wanted some cake.

This cheesecake was only slightly adapted (by adding sour cream, adding more crust, and slightly altering the baking directions) from Mollie Katzen’s The New Moosewood Cookbook. I highly recommend this cookbook. Every recipe I have ever made from this book has turned out and turned out delicious. It’s a good one. And so I really cannot take credit for this recipe, but had to share my version of it’s awesomeness. If you want the original, I urge you to buy/borrow the cookbook (I mean, it’s only $11)!

** Adapted from Montana’s Mom’s Dynamite Cheesecake **

Crust:

• 2 cups graham cracker crumbs (you can grind them up in the food processor or by hand using a rolling pin and a plastic bag)
• 3 Tbsp. sugar
• 1 stick butter, melted

Combine and press firmly into the bottom of a 10-inch springform pan.

Filling:

• 16 oz. (2 packages) cream cheese, softened & room temperature
• 1/2 cup sour cream
• 1/3 cup sugar
• 4 eggs (also room temperature)
• 1 1/2 tsp vanilla extract
• 3 Tbsp freshly squeezed lemon juice
• 1/2 tsp lemon rind

Preheat oven to 375. Beat all filling ingredients together until smooth. Pour onto crust and bake for 25 minutes, or until set (you will know it is set when edges are firm but center slightly wobbles). ** A tip: place a tray of water on the bottom rack of the oven while baking your cheesecake ** Remove from oven and allow to cool completely (you will need the oven again, so you can either leave it or reheat it later after the cheesecake has cooled).

Topping

• 1 1/2 cups sour cream
• 3 Tbsp sugar
• 1/2 tsp vanilla extract

Reheat oven to 375. Blend topping ingredients well and pour over the top of cooled cheesecake. Bake for 8 minutes. Remove from oven and cool to room temperature. Cover tightly (still in the pan) and refrigerate for anywhere from 12 to 24 hours (24 is better!). Enjoy with blueberries– they bring out the lemony freshness of the cake. 

And don’t blame me if this puts a damper on your New Year’s resolution!