The Ultimate Cheese Cake
A silky, tangy cheesecake with a buttery crust, brightened by lemon and vanilla, perfect for a decadent dessert or brunch treat for guests and family alike.
Ingredients
Instructions
- Cream softened cream cheese and sugar together until smooth.
- Beat in eggs one at a time, then stir in sour cream, lemon juice, vanilla, and whipping cream until fully incorporated.
- Pour batter over the prepared crust in a pan.
- Preheat oven to 350°F and bake for 60 minutes.
- Turn off the oven and leave the cheesecake in the closed oven for an additional hour to cool gradually.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is fully softened before mixing. If you're out of whipping cream, you can substitute with half-and-half for a slightly different texture. Consider adding a touch of almond extract for a unique flavor twist. For a crust, try using a Pretzel Pie Crust Dessert for an interesting salty-sweet combination.
Serving Suggestions
Serve chilled, optionally topped with fresh fruit or a drizzle of chocolate sauce for added flavor. This cheesecake pairs beautifully with a cup of coffee or tea. For a delightful dessert spread, consider serving alongside slices of Marie'S Apple Crumble Cake or Aunt Mary'S Banana-Chocolate Chip Bread.
Storage & Reheating
Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to five days. If you need to reheat, do so gently in the oven at a low temperature to avoid cracking the surface.
Nutrition & Diet Analysis (per serving)
Each serving of The Ultimate Cheese Cake contains roughly 302 calories, with 5g protein, 33g carbohydrates, and 11g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of vitamin C 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
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to three months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
What can I use instead of sour cream?
If you don't have sour cream, you can use Greek yogurt as a substitute. It will provide a similar tangy flavor and creamy texture, making it a great alternative.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools, especially during the hour it's left in the turned-off oven.
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).