Cheesecake With Sour Cream Topping Food

SOUR CREAM CHEESECAKE

Steps:

• 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
• 2.Press into the bottom of a 9-inch spring-form pan.
• 3.Refrigerate the crust while making the filling.
• 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
• 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
• 6.Bake at 350°F for 25 minutes.
• 7.Cool 30 minutes before adding the sour cream topping.
• 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
• 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
• In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
• Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

NEW YORK CHEESECAKE

Steps:

• Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
• Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
• Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
• Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
• Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
• Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
• Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
• Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
• While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

MOM'S CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 300 degrees.
• Bake crust for 5 minutes, then chill in refrigerator while making filling.
• Beat egg whites until stiff, set aside.
• Blend together cream cheese, sugar and vanilla. Add egg yolks and lemon juice, blend thoroughly. Fold in beaten egg whites. Spread filling over cooled crust.
• Bake at 300 degrees for 30 minutes.
• Hand-stir the three topping ingredients, spread over baked pie.
• Serve chilled.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
• Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
• Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
• Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
• Top cheesecake with fresh strawberries right before serving.

SOUR CREAM TOPPING FOR CHEESECAKES

Steps:

• Mix sourcream, sugar and vanilla.
• Spread mixture over top of the freshly baked cheesecake.
• Return to oven for 10 minutes.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
• In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
• Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.
• Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.
• Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.
• Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
• Preheat oven to 325 degrees F.
• In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
• In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
• Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
• While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.

STRAWBERRY CHEESECAKE TOPPING

Steps:

• In a medium saucepan over medium heat. Add strawberries, sugar, and lemon juice.
• Bring the mixture to a boil, stirring occasionally.
• Reduce heat and simmer 20-25 minutes, or until sauce is thickened. Stir occasionally.
• Remove from heat and cool to room temperature.

NEW YORK CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• - Make sure your cream cheese, eggs, sour cream and heavy whipping cream are out of the fridge sitting in a nice cozy corner in the kitchen. - Open your oven and move the top rack to the bottom third. This is where your cheesecake is going to hang out while it's cooking. - Pre-heat your oven to 350F/177F - Find a pan that is large enough to set your springform cheesecake pan in to. I like to use grandma's old aluminum turkey pan. You know which one I'm talking about... it's aluminum and black with white specks on it. Yep, that's the one. - Put your springform pan together, tightly. Did you know that you should flip the bottom upside down prior to closing it up. This makes the cake easier to move the cake from the pan to a serving plate. - Wrap the bottom of a 9 inch springform pan in heavy duty foil. This will keep any of the creamy goodness from escaping while keeping the water-bath out of the cheesecake (did I mention you're going to cook this in a water-bath? Don't be scared... ) *** You've completed step 1 if you're looking at your oven and it's pre-heating and the shelves are all aligned correctly, the spring-foam pan has heavy duty foil lining the bottom of it, you've found the a pan large enough to hold the cheesecake while it cooks as well as the water you're going to add to it and everything that needs to be room temperature is hanging out on the counter somewhere, warming up.
• In a medium size mixing bowl add the crushed graham crackers, sugar, salt and melted butter. Mix it with spoon or buy hand until everything is well blended. It's going to be crumbly and buttery - if it's not there is an issue. Pour graham cracker mixture into the springform pan. Gently spread the crumbly mixture around then press down making sure that the crackers are spread evenly along the bottom. You'll want to try to press some to the sides of the springform as well. You don't have to, but if you choose to make sure you try to make the side walls even all the way around. When you're finished put the pan into the oven for 8-10 minutes. You'll know it's ready when the crackers have darkened a bit. *** WHEN DONE REDUCE TEMP TO 325F/162C
• While the crust is in the oven cooking put the cream cheese into your large mixing bowl. I use the paddle for this part and recommend that you do to. Turn the mixer on at a medium speed letting mix the cream cheese up to a smooth consistency. Add the salt and vanilla and blend for approximately 4 minutes. With the mixer on low gradually add the sugar and then beat it on high for another minute. Turn the speed back to low and add the eggs one at a time (mixing until everything is well incorporated before adding the next egg) Add the sour cream and heavy cream, beat on high for one more minute (the crust should be out of the oven by now and the temperature of the oven should have been reduced to 325F/162C)
• Place the springform pan into the large-sided roasting pan. Pour the cheese filling into the springform pan smoothing the top out with a spatula. *** Pour boiling water around the springform pan being careful to NOT get any water into the cheesecake. The water should go about 1/2 way up the springform pan but below the top of the foil. Carefully place the pan in the oven. Close the door and walk away for 1 hour and 45 minutes. It's going to be tempting to open the door to the oven to look while it's cooking. Don't! If you need to look turn on the oven light and look through the oven window. You don't want to let the heat or steam out. ** If you want your cheesecake to be more firm, leave it in the oven (door closed) for an additional 15-20 minutes.
• When your cooking time is up turn the oven off and open the door a crack. Let it sit like this for an hour before you take the cake out. *** This step will help you avoid cracks in the cheesecake *** But, if you get a crack or two don't be upset because that sour cream topping is going to help cover it up!
• Now that the cheesecake has rested properly in the oven, remove it from the bath and dry the bottom. Place in the fridge on a wire rack and let it chill for at least 4 hour before serving.
• The cheesecake is cool. It's still in the springform pan and your company is on the way. Let's do the last step of getting the sour cream topping prepared and on the cake. Put the sour cream, powdered sugar and vanilla bean paste/extract into a bowl. Whisk it until it's smooth and then pour it onto the cheesecake (still in the springform pan, right?) and spread it out with a spatula. If you had any cracks in the cheesecake this should cover them up quite nicely. Put the cake back in the fridge for an additional 30 minutes (or more) so the sour cream topping can set. Just before company gets to the house, or your ready to serve the cake remove it from the fridge. If the cheesecake hasn't already pulled from the edges (shrinkage) use a knife and carefully go around the sides of the cake. Take your time. Now set the springform on a large can of something-or-other, un-do the lock on the springform and let the pan expand. Lower the sides to the counter. Place the bottom of the springform pan with the cake still on it onto a serving dish. (Removing a cheesecake from the bottom of the springform pan can be dicey and will require a video) CONGRATULATIONS! You've just made an AWESOME Cheesecake!

CREAMY CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING

Steps:

• To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
• Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
• Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
• To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
• Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
• To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
• Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
• Remove sides of springform pan just before serving.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
• Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Add pumpkin and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Crust:.
• Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
• Tightly wrap outside of pan with heavy duty foil.
• Bake crust 10 minutes, then cool completely on wire rack.
• Filling:.
• In a large bowl with a mixer at medium speed beat cream cheese until smooth.
• Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
• With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
• Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
• Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
• Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
• Topping:.
• In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
• Remove cheesecake from water bath. Leave water bath in the oven.
• Spread sour cream mix evenly over top.
• Return to water bath and bake 5 minutes.
• Remove cheesecake and put onto a wire rack. Discard foil.
• With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
• Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.

KRAFT CHEESECAKE WITH SOUR CREAM

Steps:

• First and foremost, make sure to preheat your oven to 325 degrees Fahrenheit.
• Then, take your 13x9-inch baking pan. And line it with aluminum foil. With that, ensure that the foil extends over the sides. After that, set it aside.
• Next, combine the graham crumbs or crushed graham with butter. In addition to that, blend it with two tablespoons of sugar in a medium or large mixing bowl. With that, mix till well combined.
• Using a flat-bottomed glass, press your crumb mixture into the bottom of your prepared 13x9-inch baking pan. Also, you can use the back of your spoon if you want.
• Then, beat the cream cheese in a large mixing bowl. Then, add a cup of the remaining sugar and one teaspoon of vanilla. Afterward, make sure to beat using an electric mixer. Do not forget to beat until well combined.
• After that, add a cup of sour cream to the mixture and mix well. Then, make sure to add your eggs one at a time. Remember to beat at low speed after each addition. Also, avoid overbeating the mixture. Afterward, set aside.
• Next, take your 13x9 inch baking pan with the crust. And pour the cream mixture. Afterward, smoothen the cream mixture using the rubber spatula.
• Then, bake your cheesecake inside the oven for about 40 minutes. Or bake it until the center of your cheesecake sets but still jiggly.
• After that, combine the 1/4 cup of sugar or remaining sugar and the rest of the sour cream. Then, add the vanilla to a mixing bowl. With that, ensure to mix using an electric mixer and beat until well combined.
• Afterward, pour and spread the mixture carefully over your cheesecake. Then, bake your cheesecake for another 10 minutes. After that, remove your cheesecake from the oven when it is ready. And place it in a cooling wire rack. With that, ensure to let your cheesecake cool completely.
• Once your cheesecake completely cools, place it inside the refrigerator and ensure to refrigerate for 3 hours.
• Afterward, lift your cheesecake from the pan using the foil handles that we made earlier. Then, cut your cheesecake into serving portions.
• After that, top your cheesecake with blackberries that you tossed in sugar or light syrup. Finally, serve and enjoy!

SOUR CREAM TOPPING FOR CHEESECAKE

Steps:

• 1. In a small bowl, add the room temerature sour cream, sugar, extract and lemon juice. Stir to blend flavors together. Then spread on top of cheesecake.
• 2. Leave cheesecake in oven after it has cooked with the oven turned off for 15 minutes, and door is slightly opened. Then add sour cream topping on top of cheesecake, and leave in oven for 45 minutes. Remove from oven to a wire rack and allow cake to cool completely.
• 3. Let cake cool completely at least 4 or 5 hours in fridge or over night, then add additional garnish like colored sugar crystals or your favorite fruit & or candies.
• 4. Slice serve and enjoy.