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Cream Cheesecake With Sour Cream

A community recipe by

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This is my favourite cheesecake, and another of my mother's recipes.


Serves: 8

For the Crust

  • 375 millilitres graham crackers (made into crumbs)
  • 63 millilitres confectioners' sugar
  • 6 tablespoons melted butter
  • 1 teaspoon cinnamon

For the Cream Cheese Filling

  • 2 beaten eggs
  • ⅓ kilogram softened cream cheese
  • 125 millilitres sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon salt

For the Sour Cream Topping

  • 375 millilitres sour cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ⅘ teaspoon salt
  • grated lemon peel (to serve)


Cream Cheesecake With Sour Cream is a community recipe submitted by Psappha and has not been tested by so we are not able to answer questions regarding this recipe.

You will need a 9 inch/23cm pie pan.

  • Combine the graham cracker crumbs with the cinnamon and optional confectioners' sugar, then pour the melted butter over this mixture and mulch together with a fork. Press the mixture into the bottom of the 9in/23cm pan to form the crust. Chill the pan in the fridge for an hour or two.
  • Cream the cream cheese for a bit and then add the eggs, sugar, lemon juice, and salt. Mix until thoroughly combined. Pour the cream cheese mixture into the pan. Bake at 375F/190C/Gas Mark 5 for 20 minutes.
  • Remove pan from oven, sprinkle the cake with a dusting of cinnamon, and allow to come to room temperature. Mix the sour cream, sugar, vanilla, and salt. Pour this mixture over the cake and bake at 425F/210C/Gas Mark 7 for 5 minutes.
  • Allow cheesecake to cool to room temperature again and then put refrigerate overnight to completely chill the cake. Grate lemon rind over the top of the cake and serve.
  • Additional Information

    Please note that this recipe must be made a day ahead in order to allow the cake to chill completely. You can, of course, omit the lemon rind, although I couldn't dream of eating this cake without the added luxury of the lemon rind over top!

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