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 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.
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.
MOM'S CHEESECAKE
This creamy cheesecake is great with a variety of toppings - or even by itself!
Provided by Mary
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
- Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.
Nutrition Facts : Calories 491 calories, Carbohydrate 39.6 g, Cholesterol 140.5 mg, Fat 34.1 g, Fiber 0.3 g, Protein 8.4 g, SaturatedFat 18.6 g, Sodium 358.4 mg, Sugar 31.8 g
MOM'S CHEESECAKE
My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef
Provided by Food Network Kitchen
Categories dessert
Time 11h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
- Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.
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
SOUR CREAM CHEESECAKE
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
- To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
- Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
- To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
- Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
- Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
- To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
EASY SOUR CREAM CHEESECAKE
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by SBDEVENEY
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g
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.
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- Preheat oven to 350 degrees. Grease an 8 or 9 inch spring form pan. If desired, line the bottom with a parchment paper circle.
- In a small bowl, combine the graham crackers, sugar, butter, and salt. Pour the mixture into the bottom of the pan and press it evenly across the bottom and partway up the sides. Refrigerate the crust while you make the cheesecake filling.
- In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Pour the mixture over the graham cracker crust.
- Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is just a tad jiggly. Remove from oven, then increase the heat to 450 degrees.
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