Dessert Savvy: Creamy Lemon Cheesecake Pie
By Jennifer Novic
This is so easy to make it’s a cinch! A tried and true recipe, I give it a 5/5. The sour cream is an excellent addition to the sour nature of the lemon juice & peel.
Creamy Lemon Cheesecake Pie
Yields 6 Servings
1 lb cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp fresh grated lemon peel
2 eggs
1 pre-made graham cracker crust (9 inch)
Beat cream cheese in bowl (if you have an electric mixer use that) until creamy.
Add sugar; beat until well-blended
Add sour cream, lemon juice and lemon peel, mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour batter into pie shell, bake at 325F for 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.
Editor’s Note: This originally appeared on Cook Smarter.
