Sour Cream Topping For Cheesecake 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.

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.

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.

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

Steps:

• Make the crust:
• In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
• Make the filling:
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

SOUR CREAM TOPPED CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust to secure.
• Melt 4 oz. chocolate as directed on package. Beat cream cheese and 1/2 cup sugar with mixer until blended. Add 1/2 cup sour cream, vanilla and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 35 to 40 min. or until center is almost set. Mix remaining sour cream and sugar; spread over cheesecake. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim.
• Melt remaining chocolate; drizzle over cheesecake. Refrigerate 4 hours.

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.

WALDORF'S SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
• Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C).
• Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
• Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

SOUR CREAM TOPPING

Steps:

• In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.

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.

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING

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.

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.

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.

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.

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.***.

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.

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!

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.

SOUR CREAM CHEESECAKE

Steps:

• CRUST:.
• Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch springform or pie pan. Press in place with a fork. Refrigerate while making the filling.
• FILLING:.
• Beat eggs.
• Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoons vanilla. Beat at medium speed about 5 minutes. Pour into pan over graham cracker crumb crust. Bake at 350F for 25 minutes.
• Cool 30 minutes before adding the sour cream topping.
• TOPPING:.
• Mix sour cream, 3 tablespoons sugar, and 1 teaspoons vanilla. Spread on top of cheesecake. Bake 20 more minutes at 350°F Cool to room temperature then place in refrigerator. Chill before serving.
• Time to table: 12 hours.