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Cheesecake
Creamy cheesecake in a pool of raspberry puree. Photo by Kelly Cline | IST.
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May 2006
Updated April 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Great Cheesecake Recipes

Page 3: Cream Cheese Cheesecake With Sour Cream Topping Recipe

 

This is Page 3 of a three-page article. Click on the black links below to visit other pages.

 

Joan Hochman’s Sour Cream Topping Cheesecake

Developed by the mother of the founder of THE NIBBLE, our editorial director was raised on this recipe. It features a 1” top layer of baked, sweetened sour cream, and needs to be made one day in advance.

Bottom Layer

Ingredients
All ingredients should be at room temperature.

  • 2 pounds cream cheese (use organic cream cheese or Philadelphia brand; other brands can be too pasty)
  • 1-1/3 cups sugar
  • 5 jumbo eggs
  • 2 teaspoons of real vanilla extract, preferably Madagascar (Bourbon) or Mexican vanilla
  • 2 tablespoons of cornstarch

Preparation

  1. Food MillPreheat oven to 325°F.
  2. Mix the ingredients gently, with electric beaters on low, until just combined. Don’t over-mix (you don’t want to beat in air). If there are lumps, sieve through a food mill or strainer.
  3. Beat in eggs one at a time; then add the vanilla.

Crust

Ingredients

  • 1/2 box Zwieback (12 rusks), ground with a rolling pin between hand towels or pulsed in a food processor (substitute graham crackers if you can’t find Zwieback, but Zwieback deliver a distinct taste and texture)
  • 1/2 stick (1/8 pound) unsalted butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon good-quality ground cinnamon, preferably cassia/Saigon cinnamon (see the different types of cinnamon; also, if your container has been open for more than a year, it’s time to replace it—see the spice freshness checklist)

Preparation

  1. Line the outside of a 9-inch springform pan (preferably a shiny aluminum pan) with foil around the bottom and to 1/2” about the bottom rim, so that if there is any leakage it stays within. Press the foil tightly to seal.
  2. Lightly grease the pan with butter. Press the crumb mixture on the bottom with a light sprinkling around the sides.
  3. Gently pour in the batter. Place on the middle shelf. Bake at 325°F for 75 minutes.  DO NOT OPEN THE OVEN DOOR.
  4. Remove, cool for 5 minutes.
  5. Pour cheese mixture into pan and bake for 25 minutes.
Cookware
Kaiser Bakeware Tinplate Nested Springform Pans. Heavy-gauge, tin-
plated construction for quality baking.
Waffled bottom holds butter to create
nonstick surface. Set of 3, $19.99.
Click here
for more information.

Top Layer

Ingredients

  • Strawberry Cheesecake1 pint sour cream
  • 1 teaspoon real vanilla extract
  • 2 tablespoons sugar

Preparation

  1. Mix  ingredients and gently spread over the top of the cheesecake.
  2. Bake at 325°F for 12 minutes.
  3. Remove, cool and refrigerate at least 1 day: it gets better with a day or two of age.
  4. It’s delicious plain or served with a side of fresh strawberries or raspberries and berry purée.

 

 

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