CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING
Categories Recipes
Number Of Ingredients 10
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.
CHEESECAKE WITH SOUR CREAM TOPPING
Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield Makes 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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.
LADYFINGER CHEESECAKE
This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!
Provided by Mrs. Cifaloglio
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
- In a medium bowl, whip cream until peaks form.
- In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
- Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
- Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 45.4 g, Cholesterol 149.6 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 19.6 g, Sodium 186.4 mg, Sugar 16.8 g
SOUR CREAM TOPPING FOR CHEESECAKE
THIS SIMPLE & EASY SOUR CREAM TOPPING CAN BE USED WITH ANY CHEESECAKE. It really does add the right amount of tartness to the cheesecake. Can leave it plain, or sometimes add a few COLORED sugar crystals ON TOP TO MAKE IT MORE FESTIVE . I did this when I made my Lady Rose's Faux Pink Champagne Kissed Cheesecake. You can use a...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 50m
Number Of Ingredients 4
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.
LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE
I had wanted to make this Cheesecake a few weeks ago, but decided to make my OVER THE TOP ITALIAN CREAM CHEESE CAKE INSTEAD TO PLEASE MY HUSBAND since he had been waiting since October. I had worked out the details in my head, and was pretty sure it would work. I just love the flavor, I had a small sample after I took the last...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
- 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
- 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
- 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
- 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
- 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
- 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
- 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
- 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
- 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
- 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
- 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
- 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
- 14. Slice and serve.
LADY ROSE'S CHEESECAKE WITH SOUR CREAM TOPPING
I added a little twist to my basic cheese cake recipe & this is the one I came up with. My husband was especially pleased since I was making it for his work's party. I ended up making two of them, but because I had never made it this way before, I was curious to see if it tasted okay. ItS ABSOLUTELY AWESOME. I opted to use...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with cooking spray. Now wrap the bottom of the pan in several layers of aluminum foil. Roll foil about half way up sides of pan. I used 3 layers. Be sure to cover bottom well so water does not seep into bottom while cheesecake is baking.
- 2. Combine crust ingredients into a small bowl & stir to blend.
- 3. Then add melted butter to crust ingredients and stir until thourgly mixed and mixture looks crumbly.
- 4. Pour crumb mixture into prepared pan,& spread evenly over pan. With the back of a measuring cup press crumbs firmly into bottom and up the sides of pan about 2 inches.
- 5. Now bake in a preheated 350 degree F. oven for 8 minutes. Then remove and set aside to cool. REDUCE OVEN TEMPERATURE TO 325 DEGREES F.
- 6. In a medium size bowl add all 4 of the cream cheeses, pudding mix, & sugar, then beat slowly to blend just till mixed. Add eggs one at a time, but only beat till incorporated into batter. Now remove beater and use a spatula, add the extracts and sour cream. Stir by hand just until blended. I do this part by hand so as not to incorporate too much air into batter.
- 7. Pour batter into pan and smooth out top of cheesecake. Place cheesecake in a LARGER PAN, sit on oven rack. THEN POUR ENOUGH BOILING WATER in pan TO COME HALF WAY UP THE SIDES OF SPRINGFORM PAN.
- 8. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 1 hour and 20 minutes. Cake should be set but not firm. It will not get real dark on top. After cooking time has elapsed. Turn oven OFF. but leave door slightly open, for about 15 minutes.
- 9. While door is open prepare the sour cream topping. When the 15 minutes has elapsed, brush the sour Cream topping carefully over cheesecake. Continue to leave door open for an additional 45 minutes.DO NOT TURN OVEN BACK ON. Then set on counter to cool completely. Then place in fridge to chill overnight or at least 4 or 5 hours.
PERFECT CHEESECAKE WITH SOUR CREAM TOPPING
A combination of the best cheesecake recipes I've tried. Nothing really beats a really great, simple cheesecake! Prep time includes cooling time for crust.
Provided by Raquel Grinnell
Categories Cheesecake
Time 3h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 17
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.***.
CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING
The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 48
Number Of Ingredients 10
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.
CREAMY CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING
This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator.
Provided by JackieOhNo
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615.5, Fat 45.2, SaturatedFat 24.1, Cholesterol 185, Sodium 341.1, Carbohydrate 46.4, Fiber 0.8, Sugar 37.8, Protein 8.5
SOUR CREAM TOPPING FOR CHEESECAKES
Great topping for any cheesecake to make it just that little bit more special. Got this from Craftsy and use it all the time, so special in it's simplicity. Serving is certainly a guess, it's made to cover a 9" spring-form cake
Provided by Bonnie G 2
Categories Dessert
Time 15m
Yield 1 Cheesecake topping, 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix sourcream, sugar and vanilla.
- Spread mixture over top of the freshly baked cheesecake.
- Return to oven for 10 minutes.
MOM'S CHEESECAKE WITH SOUR CREAM TOPPING
The sour cream topping nicely balances the richness of this cheesecake. Beaten egg whites give it a slightly lighter texture. Lower-fat Neufchatel cream cheese works well. Increase preparation time if making your own crust.
Provided by laurenpie
Categories Cheesecake
Time 45m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 384, Fat 24.6, SaturatedFat 11.9, Cholesterol 96.7, Sodium 287.6, Carbohydrate 35.8, Fiber 0.5, Sugar 25.9, Protein 5.9
FAVORITE LADYFINGER CHEESECAKE
Raspberry or cherry pie filling gives a festive appearance to this rich no-bake cheesecake that's perfect for Valentine's Day. "This elegant-looking dessert makes a dramatic presentation," writes Irene Pitzer of Nashville, Tennessee. "Get ready to share the recipe."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan. , In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. , Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.
Nutrition Facts : Calories 529 calories, Fat 26g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 439mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
More about "lady roses cheesecake with sour cream topping food"
SOUR CREAM CHEESECAKE | EASY, FOOLPROOF RECIPE - THE …
From theanthonykitchen.com
SOUR CREAM TOPPED CHEESECAKE (9X13) - COOKING WITH …
From cookingwithmammac.com
LEMON CHEESECAKE (+ LEMON CURD TOPPING) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CLASSIC LOW CARB CHEESECAKE - RECIPE - DIET DOCTOR
From dietdoctor.com
CHEESECAKE WITH SOUR CREAM TOPPING RECIPE | MYRECIPES
From myrecipes.com
SOUR CREAM TOPPED CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHEESECAKE WITH SOUR CREAM TOPPING | NEIGHBORFOOD
From neighborfoodblog.com
LADY ROSE'S DAUGHTER - WIKIPEDIA
From en.wikipedia.org
LADY ROSES CHEESECAKE WITH SOUR CREAM TOPPING FOOD
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love