I added too much lemon juice to a cheesecake . It seems sour now and i add sugar because already put the cream over biscuits in fridge. what should do?

It's a common mistake to add too much lemon juice! Here are a few things you can try to rescue your cheesecake:

1. More Sweetness:

* More Sugar: You're already on the right track! Carefully whisk in additional sugar to the cream cheese layer. Taste and adjust as needed. Just be cautious not to overdo it, as you don't want it to become too sweet.

* Sweetened Whipped Cream: Top the cheesecake with a generous layer of sweetened whipped cream. The sweetness and creaminess will help balance the lemon's sourness.

2. Additional Flavor:

* Honey or Maple Syrup: Add a drizzle of honey or maple syrup to the top of the cheesecake. These sweeteners will add a touch of sweetness and complexity.

* Berries: Fresh berries like raspberries or strawberries can balance the sourness with their natural sweetness and acidity.

* Vanilla: A touch of vanilla extract can help enhance the overall flavor and mask some of the lemon's acidity.

3. Dilution:

* More Cream Cheese: If you have some extra cream cheese, you can add a bit to the filling, which will help dilute the lemon juice and make the cheesecake less sour.

* Whipped Cream: As mentioned earlier, a good dollop of whipped cream on top can help mask the sourness.

Tips:

* Taste Test: Don't be afraid to taste as you go and adjust the sweetness or add flavors until you're happy with the result.

* Chill Time: Let the cheesecake chill in the refrigerator for at least a few hours to allow the flavors to meld.

Remember, it's important to be patient and experiment to find the solution that works best for you. Good luck, and enjoy your (hopefully) salvaged cheesecake!