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Lemon Heaven Cheesecake with Sour Cream Topping

Lemon Heaven Cheesecake with Sour Cream Topping

  • Makes: 12 portions  
  • Freezes: Not recommended 
  • Preparation Time: 25 minutes 
  • Baking Time: 50 minutes 
  • Chilling Time: Overnight 

Ingredients

Cake:

2 cups 500 ml graham crumbs

2/3 cup 150 ml unsalted butter, melted

3 pkgs 250 g each regular or light cream cheese, softened

1/4 cup 50 ml Robin Hood® Original All Purpose Flour

4 large eggs

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

1/4 cup 50 ml freshly squeezed lemon juice

1 tsp 5 ml pure vanilla extract

Finely grated zest of two lemons*

Topping:

2 cups 500 ml regular (14%) sour cream

Finely grated zest of two lemons*

1/2 cup 125 ml icing sugar, sifted

Directions

  1 Cake: Combine crumbs and butter. Press into a 9-inch (23 cm) spring-form pan, 3” / 8 cm deep that has been sprayed with non-stick baking spray. With electric mixer on medium-low speed, beat cream cheese until fluffy. Add flour and mix well. Add eggs, one at a time, beating well after each addition. On low speed, add remaining ingredients, mixing just until well combined. Pour into prepared pan.

  2 Bake until centre is set, about 50 minutes. Remove from oven.

  3 Topping: Stir sour cream and lemon zest together. Sift icing sugar over sour cream mixture, stirring frequently to combine. Spread over hot cake. Return to oven and bake for an additional 10 minutes.

  4 Cool completely in pan on wire rack. Refrigerate overnight.
* Grate outside rind (dark yellow colour) only

Tip(s)

Squeeze remaining lemons and refrigerate or freeze for another use.


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