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?"
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.