Grandma Roses Famous Sour Cream Cheese Cake Recipe 445

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SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Provided by Alton Brown

Categories     dessert

Time 2h31m

Yield 8 to 10 servings

Number Of Ingredients 10

33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Steps:

  • Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
  • In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
  • In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
  • In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
  • Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
  • When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
  • To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

GRANDMA ROSE'S FAMOUS SOUR CREAM CHEESE CAKE RECIPE - (4.4/5)



Grandma Rose's Famous Sour Cream Cheese Cake Recipe - (4.4/5) image

Provided by debjones

Number Of Ingredients 13

First layer:
2 packages of organic graham crackers
2 Tbsp. organic grass fed butter, melted
2 Tbsp. organic cane sugar
Second layer:
16 oz. lactose free organic cream cheese (like Green Valley)
1/2 c. organic cane sugar
3 large organic free range chicken eggs
1 tsp. vanilla extract
Third layer:
32 oz. lactose free organic sour cream (like Green Valley)
3/4 c. organic cane sugar
2 tsp. vanilla extract

Steps:

  • 1. Preheat oven to 450 degrees. 2. For the first layer, place graham crackers in a zip loc bag. Crush with a rolling into a coarse powder. Add sugar to the bag. 3. Melt butter in microwave. Pour into bag. Mix well 4. Place graham crackers in a greased metal or ceramic 9x13" pan. 5. Bake for 5-6 minutes. 6. Remove from oven and cool for 10 minutes. 7. For second, layer mix on high cream cheese and sugar in a large bowl with a handheld or standup mixer. 8. Then add eggs, one at a time. Whipping a minute each, mixture is nice and fluffy. Add vanilla extract. 9. Pour on to graham cracker crust. Cover evenly. 10. Bake for 20 minutes at 350 degrees. 11. Remove from oven cool for 10 minutes. 12. For third layer, combine sour cream, vanilla and sugar. Beat on high for 3 minutes so it is fluffy. 13. Pour on top of cream cheese layer. Smooth. 14. Bake for 12 minutes. 15. Remove from oven. Cool for 15 minute before placing in refrigerator to chill over night.

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar, divided
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1-1/2 teaspoons vanilla, divided
1 cup Daisy Brand Sour Cream

Steps:

  • 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
  • 2.Press into the bottom of a 9-inch spring-form pan.
  • 3.Refrigerate the crust while making the filling.
  • 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
  • 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
  • 6.Bake at 350°F for 25 minutes.
  • 7.Cool 30 minutes before adding the sour cream topping.
  • 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
  • 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

GRANDMA'S CRUSTLESS BAKED CHEESECAKE PIE



Grandma's Crustless Baked Cheesecake Pie image

No crust and no flour makes this a healthier version of the New York Style Cheesecake, but every bit as yummy!

Provided by Simply Fresh Cooking

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages reduced-fat cream cheese, softened
2/3 cup natural cane sugar
4 eggs
1 cup low-fat sour cream
3 tablespoons organic unbleached cane sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.
  • Meanwhile, stir together topping ingredients and spread on top of cheesecake.
  • Refrigerate for at least 4 hours before serving.

GRANDMOTHER'S CHEESECAKE



Grandmother's Cheesecake image

A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.

Provided by Shirley Brown

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 16

1 cup all-purpose flour
¼ cup white sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
½ vanilla bean
½ cup unsalted butter
1 egg yolk
5 (8 ounce) packages cream cheese, softened
1 ¾ cups white sugar
3 tablespoons all-purpose flour
1 ½ teaspoons grated lemon zest
1 ½ teaspoons grated orange zest
½ vanilla bean
5 eggs
2 egg yolks
¼ cup heavy cream

Steps:

  • In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
  • Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
  • Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
  • Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
  • Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 35.3 g, Cholesterol 193.9 mg, Fat 34 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 20.7 g, Sodium 233 mg, Sugar 26.2 g

GRANDMA BRENDA'S SOUR CREAM COFFEE CAKE



Grandma Brenda's Sour Cream Coffee Cake image

Make and share this Grandma Brenda's Sour Cream Coffee Cake recipe from Food.com.

Provided by Laura DeMarco

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/2 cup butter
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
1 1/4 cups firmly-packed brown sugar
1 cup chopped walnuts
2 teaspoons cinnamon
3 tablespoons melted butter

Steps:

  • Heat oven to 350 degrees.
  • Grease and lightly flour 10 inch bundt pan.
  • In large bowl cream sugar and butter, add vanilla and eggs.
  • Mix well.
  • Lightly spoon flour into measuring cup, level off.
  • Combine flour, baking powder, soda and salt.
  • Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
  • In small bowl combine remaining ingredients, mix well.
  • Spread half of batter in prepared pan; sprinkle with half of brown sugar mixture.
  • Repeat with remaining batter and sugar mixture.
  • Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean.
  • Bon appetit!

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY



Classic Creamy Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
7 oz graham cracker
2 cups sugar, plus 1 tablespoon, divided
5 tablespoons unsalted butter, melted
32 oz cream cheese, room temperature
½ cup heavy cream
2 cups sour cream
5 tablespoons all-purpose flour
1 pinch kosher salt
1 vanilla bean
4 large eggs
boiling water, for baking
mixed berry, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
  • In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
  • Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
  • Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
  • Once cool, line the sides of the springform pan with parchment paper.
  • In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
  • Add the heavy cream and beat to incorporate.
  • Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
  • Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
  • Pour the cream cheese mixture into the cooled crust.
  • Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
  • Gently transfer the baking dish to the oven and bake for 1 hour.
  • Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
  • Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
  • Cover the pan with plastic wrap and transfer to the refrigerator overnight.
  • Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
  • Top with fresh berries, if desired.
  • Dip a knife into hot water for clean slices, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams

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