The Simolon'S Favorite Cheesecake
A rich and creamy cheesecake with a graham cracker crust, featuring smooth cream cheese, vanilla, lemon, and sour cream, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Soften the cream cheese at room temperature.
- Cream the cream cheese and sugar until well blended.
- Add vanilla, lemon juice, and egg; beat well.
- Spoon the mixture into the graham cracker crust.
- Bake at 350°F (175°C) for 15 to 20 minutes.
- Let cool for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, ensure that the cream cheese is fully softened before mixing. You can substitute the sour cream with Greek yogurt for a slight tanginess. If you prefer a sweeter cheesecake, consider increasing the sugar by a couple of tablespoons. For added flavor, mix in a tablespoon of lemon zest. This cheesecake pairs beautifully with Fresh Strawberry Pies for a delightful dessert spread.
Serving Suggestions
Serve this cheesecake plain or topped with fresh fruit, chocolate sauce, or a drizzle of caramel for added flavor. It works beautifully as a stand-alone dessert or alongside coffee. For a festive touch, consider pairing it with Maw-Maw'S Peanut Butter Pie for a sweet dessert table. A dollop of whipped cream can elevate the presentation and taste.
Storage & Reheating
Allow the cheesecake to cool completely before refrigerating. Store leftovers in an airtight container in the fridge for up to 5 days. To enjoy it later, simply slice and let it come to room temperature for about 30 minutes before serving, or gently reheat in the oven at a low temperature to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of The Simolon'S Favorite Cheesecake contains roughly 791 calories, with 11g protein, 106g carbohydrates, and 36g fat. It is an excellent source of iron (22% of the Daily Value) and protein (21% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
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 use a different type of crust for the cheesecake?
Yes, you can use a cookie crust like Oreo or even a nut-based crust for a gluten-free option. Just make sure to adjust the baking time if the crust requires it. Remember that different crusts will alter the flavor profile slightly, so choose one that complements the cheesecake filling.
How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks on the surface.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to cover it well with plastic wrap to prevent it from absorbing any odors from the refrigerator. It actually tastes better when allowed to chill overnight, allowing the flavors to meld together.
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).