Lemon Cheesecake

check for doneness 150F. After all you are covering the surface with the sour cream topping so no need to worry about holes! Another option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle its done!
How To Store Lemon Cheesecake
To store cheesecake cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container it will last up to 3 days in the fridge.
Can I Freeze Cheesecake?
Sure! I recommend freezing the cheesecake WITHOUT the sour cream topping. You can quickly whip that up and spread it on the cheesecake the day before you are ready to serve it. To freeze a cheesecake
Let the cheesecake cool completely Place the cheesecake uncovered in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan remove the sides of the pan After the hour in the freezer take the cheesecake off the pan you may have to pry it off with a knife and wrap it tightly in plastic wrap Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months When ready to enjoy let the cheesecake thaw in the refrigerator.
More Cheesecake Recipes
Lemon Cheesecake
PREP TIME15MINUTES MINS
COOK TIME1HOUR HR
CHILLING TIME4HOURS HRS
TOTAL TIME5HOURS HRS 15MINUTES MINS
Lemon Cheesecake is a graham cracker crust filled with a light and creamy lemonflavored filling all topped with a sweet and tangy sour cream layer. If you appreciate the vibrant and refreshing taste of lemons and love cheesecake this will be your new favorite dessert!
Ingredients
1 cup 84 g graham cracker crumbs about 7 sheets graham crackers crushed1 tablespoon granulated sugar3 tablespoons unsalted butter melted
Filling
2 packages 8 ounces each cream cheese room temperature⅔ cup 133 g granulated sugar⅓ cup 77 g sour cream room temperature1 teaspoon vanilla extract2 large eggs room temperature2 large lemons zested about 2 tablespoons and juiced about 6 tablespoons
Topping
⅓ cup 77 g sour cream2 tablespoons confectioners sugar
Instructions
Preheat oven to 350F. Line the bottom of a 7inch springform pan with parchment paper.
Crust
To a medium mixing bowl add graham cracker crumbs sugar and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter the consistency