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Ingredients
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Crust (White Sonora Crumble)
Lemon Cheesecake Filling
Topping (optional)
Method
Crust (White Sonora Crumble)
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- 2
Make crumble dough
In a medium bowl, whisk together 1 1/4 cups flour, 1/4 cup granulated sugar and 1/4 teaspoon salt. Cut 1/2 cup cold unsalted butter (cubed) into the dry mix using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Bind and press
Add 2 tablespoons sour cream and 1/2 teaspoon vanilla extract to the crumble mixture. Toss gently until the dough starts to come together but remains crumbly (do not overwork). Press about 2/3 of the mixture firmly and evenly into the bottom of the prepared springform pan to form a compact crust, leaving the remaining crumble for a streusel topping.
- 4
Par-bake crust
Bake the pressed crust for 12 minutes until set and lightly golden at the edges. Remove from oven and let cool while you prepare the filling. Reserve the remaining crumble at room temperature for later.
Lemon Cheesecake Filling
- 5
Lower oven temperature
Reduce oven temperature to 325°F (160°C).
- 6
Beat cream cheese
In a large bowl or stand mixer fitted with the paddle attachment, beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 7
Add sugar and dry ingredients
Add 1 cup granulated sugar and 2 tablespoons flour to the cream cheese and beat on low until incorporated, about 30–45 seconds.
- 8
Incorporate eggs
Add the 4 large eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix only until each egg is incorporated — overbeating will add air and can cause cracks.
- 9
Add sour cream and lemon
Fold in 1/2 cup sour cream, 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix on low-medium speed until smooth and uniform. Taste and adjust lemon if desired (add up to 1 tablespoon more lemon juice for a brighter lemon profile).
- 10
Assemble
Pour the cheesecake filling over the warm, par-baked crust and smooth the top with a spatula. Evenly sprinkle the reserved crumble over the top, gently pressing a few pieces to adhere but leaving some texture.
- 11
Bake in water bath (recommended)
To minimize cracks, place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan (wrap the outside of the springform pan with foil if it is not leakproof). Carefully transfer to the center of the preheated 325°F oven and bake for 50–65 minutes, or until the edges are set and the center still slightly jiggles (about 3/4" wobble).
- 12
Cool gradually
Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 45–60 minutes to reduce the chance of cracking. Then remove from the oven and the water bath and place on a wire rack until it reaches room temperature, about 1–2 hours.
- 13
Chill
Cover the cooled cheesecake (remove foil if used) and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavors.
Topping (optional) and Serving
- 14
Finish and serve
Before serving, whip 1 cup lightly chilled cream with 1 tablespoon powdered sugar to soft peaks. Run a thin knife around the edge of the springform pan to loosen, then release the rim. Transfer cheesecake to a serving plate if desired. Spread or pipe whipped cream around the edge and garnish with 3–4 thin lemon slices or candied lemon peel. Slice with a hot, clean knife (wiping between cuts) for clean slices.
- 15
Storage
Store leftovers covered in the refrigerator for up to 4 days. You can freeze for up to 1 month — wrap tightly, thaw overnight in the fridge before serving.