Creamy cheesecake in a pool of raspberry puree. Photo by Kelly Cline | IST.
May 2006
Last Updated July 2015
|
|
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.
Mom preferred a Zwieback crust; but alas, Nabisco discontinued their Zwieback Toasts. They delivered a distinct taste and texture. Graham crackers are now substituted; but we sure miss those Zwieback!
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
|
|
Cheesecake with sour cream top. Photo courtesy Kraft. |
Preparation
- Preheat oven to 325°F.
- 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.
- Beat in eggs one at a time; then add the vanilla.
|
|
Food mill. |
Crust
Ingredients
-
1-1/2 cups graham cracker crumbs (from 2 packages in the box), ground with a
rolling pin between hand towels or pulsed in a food processor
- 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
- 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.
- Lightly grease the pan with butter. Press the crumb mixture on the bottom with a light sprinkling around the sides.
- Gently pour in the batter. Place on the middle shelf. Bake at 325°F for 75 minutes. DO NOT OPEN THE OVEN DOOR.
- Remove, cool for 5 minutes.
- Pour cheese mixture into pan and bake for 25 minutes.
|
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
 1 pint sour cream - 1 teaspoon real vanilla extract
- 2 tablespoons sugar
Preparation
- Mix ingredients and gently spread over the top of the cheesecake.
- Bake at 325°F for 12 minutes.
- Remove, cool and refrigerate at least 1 day: it gets better with a day or two of age.
- It’s delicious plain or served with a side of fresh strawberries or raspberries and berry purée.
Go To The Article Index Above
|
