Cheesecake Without Sour Cream Recipes

CHEESECAKE RECIPE WITHOUT SOUR CREAM

Steps:

• Preheat oven to 350 degrees.
• Break up the 2 packages of graham crackers in the bag and then place them in the food processor to grind them further and add the sugar to incorporate.
• Pour graham mixture into a bowl and use a fork to mix in the butter. (Pouring the butter into the food processor tends to over-process the crust)
• Using an 8″ or 9″ springform pan, flip it upsidedown so the lip side is facing down. (This will allow the cheesecake to slide off easiest.) Fill the bottom with a layer of crumbs and press evenly throughout with the back of your hand, working it up the sides of the pan as well.
• Bake the crust at 350 degrees for 10 minutes. Cool on the stovetop while making the filling.
• While the crust is baking, take the 4 packages of cream cheese and place in a bowl. Fill the bowl with hot tap water and let stand for 10 minutes. (This will ensure a smooth filling with no lumps and easy incorporation of the other ingredients.)
• Cut each package open and squeeze the cream cheese into the bowl of your stand mixer and add 1 1/4 cups of sugar. Mix until smooth.
• Add two eggs, one at a time and let incorporate, then add the cornstarch. Place mixer on low speed and slowly add the heavy whipping cream.
• Pour the mixture on top of the crust and bake for 1 hour.
• The cheesecake will still be wobbly when done baking and have an internal temperature of at least 150. To prevent cracking, don't over bake.
• Let your cheesecake cool to room temperature prior to placing it in the refrigerator.

BASIC PHILLY CHEESECAKE

Steps:

• Preheat oven to 325F degrees.
• Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
• Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
• To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
• Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
• Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill; top individual slices with desired topping, if any, just before serving.