lemon sour cream cheesecake with strawberry glaze
The grocery stores seem to be inundated with lemons lately. Every time I walk through the produce section I can’t help but crave lemony desserts. I made these lemon bars when I last had that craving, but after eating way too many of them, I decided that I needed to make a dessert that wouldn’t be so addictive.
I like cheesecake, but it’s not my favorite dessert. I lean more towards chocolate desserts. Or lemon bars. My husband, on the other hand, adores cheesecake. So, I figured I’d get to satisfy my lemon dessert craving with a slice, and he’d benefit too. Plus, he’s always happy to taste-test experimental dessert recipes for me.
I wanted to make this with Meyer lemons, but I couldn’t find any at the grocery store on the day I made this. I also wanted to use marscapone cheese, but I couldn’t find that either. I used what I had on hand — regular lemons instead of Meyers and sour cream instead of marscapone.
The cheesecake turned out very light, with a perfect lemon flavor – and a bit of a tanginess – that was balanced perfectly with the sweet strawberry glaze on top. Craving (and husband) satisfied.
Lemon Sour Cream Cheesecake
1/2 cup butter, room temperature
1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup ground shortbread cookies [I used Keebler Sandies.]
24 ounces cream cheese (3 packages)
8 ounces sour cream
1 cup sugar
3 teaspoons lemon zest
2 tablespoons fresh lemon juice
Using an electric mixer, cream butter and sugar on medium high speed for 3 to 4 minutes. Add flour and ground shortbread cookies and blend for 3 to 4 seconds until fully incorporated. Press the mixture into a 9-inch springform pan. Bake crust at 350 degrees for 20 to 25 minutes, or until golden brown. Allow the crust to cool completely. When cool, wrap bottom and sides of the springform pan tightly with aluminum foil in preparation for cooking cheesecake in a water bath.
Using an electric mixer (hand-held or stand mixer), beat the cream cheese until light and fluffy. Add the sour cream and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and lemon juice. Pour mixture into cooled crust.
Set the cheesecake into a roasting pan, and add enough water to come halfway up the sides of the springform pan. Place in a 325 degree oven for 1 hour and 15 minutes, or until the cake is set and the top is golden. Remove the cheesecake from the roasting pan and let cool on a wire rack. After it has cooled slightly, chill the cheesecake in the refrigerator for at least 6 hours or overnight.
For the strawberry glaze:
Puree two cups of hulled strawberries until smooth. Combine strawberry puree with 2/3 cup sugar and 1 tablespoon cornstarch in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, cook for 1 minute, then remove from heat and let cool to room temperature, stirring occasionally.
Adapted from this recipe from Epicurious, by Chef James Irby.