Shelley'S Cheesecake
Creamy, rich cheesecake with a tangy lemon and vanilla flavor, perfect for special occasions or a decadent dessert for any cheesecake lover.
Ingredients
Instructions
- Spray a springform pan with non-stick spray or line with parchment paper.
- Preheat the oven to 350°F (175°C).
- Combine sour cream, cream cheese, ricotta cheese, melted butter, eggs, sugar, flour, cornstarch, vanilla, and lemon juice in a mixing bowl and blend until smooth.
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door open for 1 hour to cool gradually.
Tips & Substitutions
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. If you want to reduce calories, you can substitute low-fat cream cheese or Greek yogurt for sour cream. Adding a pinch of salt enhances the flavors. Consider using a water bath while baking to prevent cracks. This cheesecake pairs beautifully with Jello Divinity for a delightful dessert spread.
Serving Suggestions
Serve chilled, garnished with fresh berries or a drizzle of chocolate sauce for added flair. It pairs well with a dollop of whipped cream on top. For a complete dessert table, consider serving alongside Simple Pound Cake or a fruit salad for a refreshing contrast. This cheesecake also makes an excellent base for seasonal fruit toppings.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving, and avoid reheating as it may alter texture; serve chilled for the best experience.
Nutrition & Diet Analysis (per serving)
Each serving of Shelley'S Cheesecake contains roughly 475 calories, with 9g protein, 60g carbohydrates, and 20g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of protein and 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
Why did my cheesecake crack on top?
Cracking is often due to overmixing or baking at too high a temperature. To avoid this, mix just until smooth and incorporate air gently. Baking in a water bath can also provide a more stable environment, reducing the risk of cracks.
Can I use a different type of cheese?
Yes, you can experiment with different cheese varieties! Cream cheese is essential for texture, but mascarpone or Neufchâtel can be used as alternatives for a different flavor profile. Just ensure you maintain the same total volume of cheese in your recipe.
How long should I let the cheesecake cool before serving?
It’s best to let the cheesecake cool in the oven with the door ajar for about an hour after baking. Then, refrigerate it for at least 4 hours, preferably overnight, to allow it to set properly. This resting time enhances the flavors and improves texture.
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).