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.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!
Provided by Brandy Murphy
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
- Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
- Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
- Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
- Bake in the preheated oven for 15 minutes.
- Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
- Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 22.4 g, Protein 5.2 g, SaturatedFat 13.4 g, Sodium 206.6 mg, Sugar 15.7 g
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.***.
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.
SOUR CREAM TOPPING CHEESE CAKE
Make and share this Sour Cream Topping Cheese Cake recipe from Food.com.
Provided by Denver cooks
Categories Dessert
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make crust: press into round cake pan and refrigerate.
- Make filling: Beat until smooth and pour into crust.
- Bake 12 minute at. 375 deg. Cool 15 minute.
- Make topping: Pour over top and bake 6 minute at 475 deg. Let cool then.
- refrigerate.
Nutrition Facts : Calories 1070.7, Fat 77.2, SaturatedFat 43.5, Cholesterol 308.3, Sodium 677.8, Carbohydrate 84.8, Fiber 0.8, Sugar 75.8, Protein 13.6
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.
CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING (LIGHT)
Make and share this Chocolate Cheesecake With Sour Cream Topping (Light) recipe from Food.com.
Provided by Redsie
Categories Cheesecake
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
- Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
- In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
- Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
- Let cool and refrigerate for at least 3 hours or until set.
Nutrition Facts : Calories 186.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 160.8, Carbohydrate 26.6, Fiber 0.8, Sugar 19.1, Protein 6.1
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 CHEESECAKE CUPCAKES
I was cooking with a friend one day when we had a hankering for cheesecake. The only problem was that my favorite cheesecake recipe took all night to set. To fix the time problem, we came up with the genius idea of baking them in cupcake form so they would cool faster. It turned out fabulously and the cupcakes make perfect individual servings to serve at parties or after dinner.
Provided by sofie-a-toast
Categories Cheesecake
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium sized bowl pulverize the graham crackers.
- Stir the melted butter and 1/4 cup sugar into the crackers.
- Put a tablespoon of the mixture into each cupcake holder.
- Press firmly and evenly on the bottom.
- First Layer:.
- Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
- Pour mixture into each cupcake holder, filling them about 2/3 of the way.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Second Layer:.
- Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
- Pour the mixture over the baked part, filling each cupcake holder completely.
- Bake at 350 degrees Fahrenheit for 8 minutes.
- Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
- Berry Topping:.
- In a medium saucepan combine the frozen berries and corn starch.
- Bring to a boil mixing constantly.
- Simmer until the mixture becomes clear, stirring regularly.
- Cool to room teperature.
- Cover each cupcake with berries.
- ENJOY!
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
PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
Provided by My Food and Family
Categories Fruit Recipes
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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- 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.
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