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Sour Cream Cheesecake

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This Sour Cream Cheesecake has always been a perennial favorite and for the reason is simply unbeatable! Made using cottage cheese on shortbread cookie crumbs, this Sour Cream Cheesecake is flavored in vanilla and exudes the true lemony feel! A must try cheesecake recipe for all.
  Shortbread cookie crumbs 1 1⁄2 Cup (24 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), melted
  Cottage cheese 12 Ounce
  Lemon juice 1 Tablespoon
  Grated lemon rind 1⁄4 Teaspoon
  Egg 1 , beaten
  Sifted confectioner's sugar 1⁄4 Cup (4 tbs)
  Vanilla extract 1⁄8 Teaspoon
  Sour cream 1 Cup (16 tbs)

Line bottom of 10 x 4-inch loaf pan with removable sides with greased and floured aluminum foil.
Combine crumbs and butter; mix well.
Press mixture firmly over bottom of prepared pan.
Drain cottage cheese well; place in blender or food-processor container.
Blend until free of large lumps.
Combine cottage cheese, lemon juice, lemon rind, egg, sugar, and vanilla in mixing bowl; mix well.
Fold in sour cream.
Spoon mixture evenly over crumb mixture; smooth the top.
Can pipe with 1/4 recipe Basic Cream-Puff Pastry, if desired.
Bake at 350°F about 50 minutes or until cheese cake tests done.
Cool well.
Refrigerate overnight.
You can add 1/4 cup chocolate chips or raisins to cheese mixture before baking, if desired.

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3453 Calories from Fat 2175

% Daily Value*

Total Fat 250 g384.3%

Saturated Fat 146.2 g731%

Trans Fat 0 g

Cholesterol 892.4 mg297.5%

Sodium 2459.3 mg102.5%

Total Carbohydrates 252 g84.1%

Dietary Fiber 0.19 g0.77%

Sugars 121.8 g

Protein 67 g133.2%

Vitamin A 149.8% Vitamin C 17.6%

Calcium 61.9% Iron 10.3%

*Based on a 2000 Calorie diet

Sour Cream Cheesecake Recipe