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.
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
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.
NO-BAKE CHEESECAKE WITH SOUR CREAM
This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.
Provided by Kerri Brogen
Categories Desserts Cakes Cheesecake Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 36.1 g, Cholesterol 43.3 mg, Fat 27.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.1 g, Sodium 268.6 mg, Sugar 23.1 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.
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.***.
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
CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING
This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Provided by Poppy127
Categories Desserts Cakes Cupcake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g
SOUR CREAM TOPPING
Our home economist use this sweet and tangy Sour Cream Topping to complement the Raspberry Sauce also found in Recipe finder.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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
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 Kraft Heinz
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- 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.
WALDORF'S SOUR CREAM CHEESECAKE
A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions.
Provided by Donna Halcarz
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 27 g, Cholesterol 95.8 mg, Fat 26.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 13 g, Sodium 235.1 mg, Sugar 16 g
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
CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING
I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 40.2 g, Cholesterol 149 mg, Fat 34.3 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 296.4 mg, Sugar 32.2 g
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
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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.
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