Cheesecake with Sour Cream Topping


For the crust:
  1. 2 cups crushed graham crackers (about 15-16 full graham crackers)
  2. 7 Tablespoons butter, melted
  3. 3 Tablespoons sugar
  4. Pinch salt

For the filling:
  1. 3 8 ounce blocks cream cheese, softened
  2. 1 cup granulated sugar
  3. 4 eggs
  4. 1 1/2 Tablespoons lemon juice
  5. 1 Tablespoon vanilla extract

For the topping:
  1. 2 cups sour cream
  2. 5 Tablespoons granulated sugar

  1. Preheat oven to 350 degrees. Grease an 8 or 9 inch spring form pan. If desired, line the bottom with a parchment paper circle.
  2. 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.
  3. In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Pour the mixture over the graham cracker crust.
  4. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is just a tad jiggly. Remove from oven, then increase the heat to 450 degrees.
  5. In the meantime, whisk together sour cream and sugar until smooth and no longer grainy, about 2 minutes. 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.
  6. Remove from oven and cool, then chill for at least 2 hours or overnight. Serve plain or with your favorite pie filling, preserves, berries, or dessert sauces.

For more detail neighborfoodblog

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