Yummy, homemade cheesecake with sour cream topping. Next time I will double the filling recipe (and up the baking time, of course) to make it thicker. Simple taste. Delish! Enjoy :)
SOUR CREAM TOPPED CHEESECAKE Crust:1 1/2 cup crushed Graham Crackers
1/4 cup melted butter
1/4 cup sugar Filling:
2-8oz packages of cream cheese - at room temperature
1/2 cup sugar
3 large eggs - at room temperature
1 tsp. vanilla Sour cream topping:
2 cups sour cream
1/4 cup sugar
1 tsp. vanilla
Mix crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
Pour crust mixture into a 9 inch spring form pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. Set aside.
Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time.
Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes. Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
Sour Cream Topping: While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.
I'm a previous stay-at-home mom of 8 years who joined the working world again as the Food Service Director over our local school district and a high school lunch lady. I have 3 kiddies. Makayla (Miss Picky Pants) is 14, Sophie (Worm) is 13 and Chase's 9. I LOVE to cook! If you're looking for plain ol' mom food... you're in the right place! I'm always looking to cook up new recipes and simple, inexpensive meals. My goal's to share old favorites and to make new ones. Thanks to everyone who stops by and visits my blog! You inspire me to keep posting (even when I have a difficult time managing my time!)