Sour Cream Cheesecake is a great make ahead dessert! Hi Courtney, this would fit perfectly in Food on Friday: November under the Desserts theme. The recipe makes a metric ton of cheesecake and can serve a crowd, so it’s perfect for taking to holiday gatherings, although I’m never sad when a few slices make it back home with me. Add eggs one at time, blending well. Pour the mixture in the graham cracker crust and bake! Subscribe to our email list, and never miss a single Recipe, Tip Guide, or Newsletter! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I love cheesecakes with the sour cream topping, very old school Brooklyn! Bake until edges are set and center jiggles a bit, about 30 minutes. Keep it in the spring form pan and cover with foil or saran wrap until ready to serve. Add flour and egg yolks and mix thoroughly. 16 ounces cream cheese, at room temperature, 3 large, lightly beaten eggs, at room temperature, Back to Cheesecake with Sour Cream Topping. In a large bowl, beat cream cheese and 3/4 cup sugar with an electric mixer on medium until smooth. 44.1 g Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Love cheesecake? Remove the cheesecake from the oven and allow it to cool, then refrigerate. Whisk together sour cream and sugar and spread it over top of the cheesecake, then put it back in to bake for a few more minutes. Drizzle melted butter and stir until evenly moistened. Feel free to take off your shoes, grab a cookie, and join the conversation. In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Pour into crust. Leave a review, or head over to Instagram and share a photo! A combination of the best cheesecake recipes I've tried. Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. I can stay in my comfort zone with Crazy Cake and Sour Cream Banana Bread and Chocolate Bundt Cake and let my mom be the cheesecake queen. In a medium bowl, stir sour cream, 1/4 cup sugar and 1 tsp. sugar and lightly mash. In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt … Spread mixture over top of the freshly baked cheesecake. light brown sugar, granulated sugar, salt, baking soda, nonstick cooking spray and 8 … Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is just a tad jiggly. With a graham cracker crust, creamy cheesecake filling, and sweetened sour cream topping, this cheesecake checks all the boxes! Cuisinart 11-Cup Food Processor, Brushed Stainless. MyRecipes.com is part of the Allrecipes Food Group. Add vanilla and sour cream. Remove from oven, then increase the heat to 450 degrees. OMG THIS CHEESECAKE. Grease an 8 or 9 inch spring form pan. Offers may be subject to change without notice. After years of putting it on my calendar then crossing it off because I “got too busy,” I finally decided to make the legendary cheesecake. Hi there, friends! If desired, line the bottom with a parchment paper circle. I’m Courtney, and I’m so happy to have you here! vanilla. Refrigerate the cheesecake overnight to set. Pour into chilled crust. The lemon juice doesn’t go so far as to make this a lemon cheesecake, but it’s strong enough to counteract the richness of the cream cheese and give the cheesecake a light, bright flavor. 416 calories; fat 27g; saturated fat 15g; cholesterol 137mg; fiber 1g; protein 7g; carbohydrates 35g; sodium 284mg. You see, this isn’t just any cheesecake. Using a rubber spatula or offset spatula, smooth out the surface. Start by making the graham cracker crust, which is just crushed graham crackers, butter, and sugar. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. Beat in eggs followed by lemon juice and vanilla extract. ***. In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Subscribe and get a FREE 5 Day Quick Start Guide to Meal Planning! Remove from the oven and place on a cooling rack to let cool to room temperature. One of the best parts about this cheesecake recipe is that you don’t have to worry about cracking! Add 1 cup sour cream, beating well. Nutrition This Old Fashioned Cheesecake with Sour Cream Topping is the best cheesecake recipe I’ve ever made. Tag your projects with #neighborfoodies! Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. 14 %, cup almond meal (can substitute ground pecans), , room temperature (it is VERY important that the cheese be at room temperature, take the packages out of the fridge at ), (sub the 1/2 tsp for 1/2 teaspoon almond extract if you like a more nutty taste). Now we have to make our sour cream topping for cheesecake! I’ve been wanting to share her cheesecake recipe on the blog for years, but for some reason it always intimidated me. Mix sourcream, sugar and vanilla. Now we have to make our sour cream topping for cheesecake! Do not take the cheesecake immediately out of the hot oven or it will fall. When the oven is preheated, pour the sour cream mixture over top of the cheesecake and bake an additional 5-7 minutes or until set and just barely golden. Save my name, email, and website in this browser for the next time I comment. Be sure to scrape off any excess cheesecake before going back for the next slice.

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