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Monday, March 26, 2012

Sour Cream Topped Cheesecake - My Favorite Yet!

The big guy enjoys cheesecakes more than he does birthday cakes.  In the past, I have made this cheesecake for him.  Weeks ago, he spied a recipe for a Sour Cream Topped Cheesecake on the back of a Breakstone sour cream container.  Thus his wish was my command for his birthday!  Easy cheesecake to make, WONDERFUL taste and texture!  Definitely a WOW for company!
The only deviation I did was created my own crust - smash graham cracker crumbs in a Ziploc baggie, add some sugar (about 1 tbs) and melted butter (about 5-6 tbs).  I also used an off brand of sour cream and cream cheese.  I also cooked with a pan filled with water to prevent the cheesecake from cracking.  Enjoy!

What You Need
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 6 tablespoons sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 3 package (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • ¾ cup sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons vanilla, divided
  • 3 eggs
  • 1 ½ cups BREAKSTONE'S Sour Cream
Sour Cream-Topped Cheesecake
Make It
  • PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter; press firmly onto bottom of pan. BAKE 10 minutes.
  • BEAT cream cheese, ¾ cup sugar, lemon zest, juice and ½ teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
  • Special Extra: The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.
  • TIP: To Soften Cream Cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

1 comment:

  1. I've always wondered how to keep cheesecake from cracking! I'm going to try putting a dish of water in the oven next time!

    ReplyDelete