Dorie Greenspan's Tall & Creamy Cheesecake
pg. 235, Baking: From my home to yours
The recipe calls for 1 1/3 cups of sour cream or heavy cream or a combination of the two. The note prior to the recipe says that lemon could be added to the cheesecake.
I'd like to add some lemon to my cheesecake; I like the flavor it adds. What would you say would be the "right" amount of sour cream and/or heavy cream to add to this recipe? Without adding too much "tartness?"
If you just want the essence of lemon and are concerned about tartness, then just use the zest (which is mainly fragrant as opposed to sour). Then you can fool around with the sour/heavy cream ratio without worrying about it being overly sour due to the lemon.
marthadumptruck, I have a cheesecake recipe I love for its subtle hint of citrus--the main proportions are
40 ounces (5 8oz packages) of cream cheese,
1 3/4 cups of sugar,
1/4 cup of cream---
and 2 teaspoons of grated orange zest
and 1 teaspoon of grated lemon zest
NOTE--This is NOT the whole recipe! I just want to give you an idea of how much grated peel is nice in a cheesecake.