Vanilla Bean Cheesecake with Lemon Crust and Sour Cream Whipped Topping at

Vanilla Bean Cheesecake with Lemon Cookie Crust and Sour Whipped Cream Topping

Course cheesecake, Dessert
Cuisine Gourmet
Author Tammy Blankenship


For the Lemon Cookie Crust:

  • 1 ½ cups flour
  • ½ cup sugar
  • 2 tablespoons lemon zest
  • 1 ½ inch sticks butter cut into ¼ cubes
  • 2 egg yolks

For the Cheesecake Filling:

  • 4 oz packages cream cheese 8, softened
  • 1 1/4 cups sugar
  • Scraped seeds from one vanilla bean pod
  • 1 ½ tablespoons flour
  • 3 large eggs plus one yolk
  • 1/4 cup heavy whipping cream or sour cream
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla

For the Sour Whipped Cream:

  • ½ cup sour cream
  • ¾ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla


For the Lemon Cookie Crust:

  1. Mix flour, sugar, zest and butter with pastry blender or hands until it makes a shaggy mess.
  2. Stir in egg yolks until mixture forms a ball.
  3. Wrap in plastic and place in fridge for 30 minutes.
  4. On a floured or nonstick surface roll dough into ¼ thick circle.
  5. Place pan on top of dough and flip over, pressing up sides.
  6. Trim edges and use them to fill missing spots until the pan is covered.

For the Cheesecake Filling:

  1. Beat cream cheese with hand mixer or wooden spoon until there are no lumps. Add sugar and vanilla bean seeds and beat until just smooth.
  2. Add flour and mix until smooth.
  3. Add eggs one at a time beating just until smooth. Stir in cream or sour cream, lemon juice and vanilla and mix until combined.
  4. Pour cheesecake mixture onto crust and bake at 350 degrees for 40-50 minutes, until middle is only slightly jiggly.
  5. Turn off oven and crack the door, leaving cheesecake in the oven for about 30 minutes.
  6. Remove from oven and let cheesecake cool on cooling rack for another hour. Place in fridge for 3 hours and top with whipped cream.

Sour Whipped Cream:

  1. Combine all ingredients in a bowl and with an electric mixer beat until soft peaks form. Spread on cheesecake evenly.

Recipe Notes

Quick Tips:
Overmixing (as well as overbaking) will lead to a cracked cheesecake. If that happens, just slather a little extra topping in the crack. Who needs to know?
Change it Up:
To add a little berry love to the topping, substitute 1/4 cup of seedless berry jam (blackberry, raspberry, strawberry) in place of the sour cream.