So… You ever had the cheesecake from Claim Jumper? This is pretty much it (in human size), w/ a lemon tang!!! Which, for me is pure ecstasy as that was my favorite cheesecake ever. This one might even be a TAD bit creamier. Yum-o!
My family is so ridiculously happy right now w/ the little slices we just consumed. 
There was a bit of an issue when I first went to get it out to serve because I realized I don’t have a serving plate in the house flat enough and large enough to actually take this cake off of the bottom of the springform pan. All of my serving wear is boxed in the garage still from the kitchen remodel… Finally, just tossed it onto a baking sheet and when I cut into it I realized the bottom of the springform pan was in upside down so the ledge is pointing up. 
And, it felt pretty good that my husband found it hard to believe this was my first ever attempt at cheesecake… Said it was the best he’s ever had. 
As my initial version of this was baking, I read an article on cheesecake making (too little too late 🤣) and realized I probably should have put the cake a bit lower rack-wise in the oven and I may have slightly overbeat when adding eggs – there was some cracking. The benefit to the topping is it hides it! Good news for you: the needed tweaks are incorporated in my final recipe below… And, don’t worry about your cake base cracking as the sour cream sauce will cover it!
FUN FACT: Did you know cheesecake is thought to have originated in ancient Greece?!? Ok, clearly not the kind you’re going to enjoy here, but I’ve given a nod to the origins in the name of this recipe.
TIPS: Get crafty w/ flavor options and toppings! Consider topping with…
- fruit (i.e., fresh, compote, pie filling, sauce)
- chocolate (i.e., shavings, sauce)
- caramel sauce
- peanut butter sauce
- crumbled candy
- crumbled cookies
- crumbled sweet cereal
- sprinkles of cinnamon and/or nutmeg
Λεμόνι (Lemon) Cream Cheese Pie Recipe
Ingredients
- 24 oz cream cheese, softened
- 3 eggs
- 1 1/2 cups sour cream
- 1 cup + 2 Tbsp sugar, divided
- 1 cup graham cracker crumbs
- 3 Tbsp unsalted butter, melted
- 1 Tbsp freshly squeezed lemon juice
- 1 1/2 tsp vanilla, divided
- 1 tsp lemon zest
Directions
- Move an oven rack to lowest level and heat oven to 325° F.
- In a medium bowl, mix up crust by combining 3 Tbsp sugar, 1 cup graham cracker crumbs, and 3 Tbsp melted butter until all crumbs have been well moistened
- Press crust mixture into bottom of 9″ springform pan.
- Bake crust on lowest oven rack for 10 mins.
- While crust is baking, beat 24 oz cream cheese, 3/4 cup sugar, 1 Tbsp lemon juice, 1/2 tsp vanilla extract, and 1 tsp lemon zest with mixer until well blended.
- Add 3 eggs – 1 at a time – beating on low speed after each, until just blended.
- Once crust is done baking, remove from oven and pour batter over crust.
- Bake cheesecake base on lowest rack 55 mins, until center is almost set.
- While cheesecake base is baking, mix 1 1/2 cups sour cream, remaining 3 Tbsp sugar, and remaining 1 tsp vanilla extract until well blended
- Once cheesecake base is done baking, remove from oven then carefully spread sour cream sauce over cake base.
- Bake on lowest rack 10 mins.
- Upon removing from oven, allow to cool for 10 mins and then, slowly and gently, run a thin knife around the inside rim of the pan to loosen cake.
- Allow to cool for 1 hr before removing the pan’s rim.
- Refrigerate for 4 hrs before slicing.
| Nutrition Facts | |
|---|---|
| Serving size: slice | |
| Servings: 16 | |
| Amount per serving | |
| Calories | 303 |
| % Daily Value* | |
| Total Fat 22.7g | 29% |
| Saturated Fat 13.7g | 69% |
| Cholesterol 93mg | 31% |
| Sodium 196mg | 9% |
| Total Carbohydrate 20.7g | 8% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 15.4g | |
| Protein 5.3g | |
| Vitamin D 3mcg | 14% |
| Calcium 64mg | 5% |
| Iron 1mg | 5% |
| Potassium 94mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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