Randy'S Cheese Cake
A rich and creamy cheesecake featuring smooth cream cheese, sour cream, and lemon flavor, perfect for special occasions or as a decadent dessert for any celebration.
Ingredients
Instructions
- Grease and flour a 10-inch spring-form pan.
- Cream together the cream cheese and eggs until smooth.
- Fold in lemon juice, vanilla, and sour cream.
- Add sugar and whipping cream, then beat until well combined.
- Bake the cheesecake for 20 minutes at 400°F.
- Reduce oven temperature to 275°F and bake for an additional 40 minutes.
- Turn off the oven and let the cake cool in the oven for at least 1 hour.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. If you don't have whipping cream, you can substitute with heavy cream or omit it for a denser texture. Adding a pinch of salt can enhance the sweetness. To avoid cracks, bake in a water bath. Consider serving slices with a drizzle of chocolate sauce for an extra touch.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries or a fruit compote for a burst of flavor. A dollop of whipped cream adds a lovely touch. It pairs beautifully with Audrey'S Cherry Supreme for a delightful dessert spread. Consider pairing with a cup of coffee or a dessert wine for a complete experience.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap slices tightly in plastic wrap and then in aluminum foil, and they will last for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat by letting it sit at room temperature for 30 minutes before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Randy'S Cheese Cake contains roughly 312 calories, with 5g protein, 22g carbohydrates, and 13g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two ahead of time. Just ensure it is well covered and stored in the refrigerator. This allows the flavors to meld beautifully, enhancing the overall taste.
What can I use instead of sour cream?
If you don't have sour cream, you can use Greek yogurt as a substitute. It provides a similar tangy flavor and creamy texture. Alternatively, you can use crème fraîche or a mixture of cream cheese and a little milk.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will continue to firm up as it cools. Avoid overbaking to prevent cracks. A gentle shake of the pan can help determine doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).