SOUR CREAM CHEESECAKE
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.
JAMES BEARD'S SOUR CREAM CHEESECAKE
A delightful cheesecake; it's the perfect balance between sour cream and cream cheese. Creamy and tasty. You're sure to like this. From The New James Beard (1981).
Provided by Cooking Beast
Categories Cheesecake
Time 2h20m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
- Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
- Blend in egg yolks one at a time.
- Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
- Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
- Pour the cheese mixture into the prepared crust.
- Bake in a preheated oven at 350 degrees F for one hour. Turn off the heat and allow the cheesecake to sit in the oven for one more hour.
- Remove to a wire rack and allow to cool to room temperature.
- Sprinkle the remaining crumbs on top of the cake.
- Chill over night. Dust with confectioner's sugar just before serving, if desired.
Nutrition Facts : Calories 764.1, Fat 54.9, SaturatedFat 30, Cholesterol 286, Sodium 549.5, Carbohydrate 56.9, Fiber 0.7, Sugar 42.8, Protein 13
CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
GRANDMA'S SOUR CREAM CHEESECAKE BITES
Delicious 2-layer cheesecake bites that are easy to make. These 1-inch bites are great for parties. They won't last long as most people will eat 3 or 4 at a time. Make lots of them!
Provided by Jen7012020
Categories Cheesecake Bars
Time 4h15m
Yield 35
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
- Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
- Cut into 1-inch squares and serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 2.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 19.4 mg
BROWN SUGAR SOUR CREAM CHEESECAKE
This one is the creation of Karen Barker, a James Beard Foundation Award winning pastry chef. Notice the omission of the water bath (Glory be!) and instead lowers the oven temperature at intervals. This keeps the cake smooth and completely crack free.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350. For gas oven place a rack in lower level For electric oven, put rack in middle level. Butter a 10 inch springform pan, line bottom and sides with parchment paper and butter the parchment paper.
- Mix graham cracker crumbs,cornmeal, sugar and melted butter in a bowl. Mix with fork til crumbs are evenly moistened. Press crumbs into bottom and half an inch up the side of pan. You can use the bottom of a 1/4 cu measuring cup for this. It allows a smoother crust than you can get using your fingers. Bake for about 8 minutes, or til crust just starts to pick up a bit of color around edge. Remove from oven and let cool. Leave oven on.
- Mix cream cheese, butter and brown sugar in bowl of mixer fitted with paddle attachment or in large bowl with handheld mixer and mix til very smooth. Scrape down sides of bowl as needed. Add molasses and vanilla and mix. Add sour cream and mix. Add heavy cream and mix just to blend. Add eggs, one at a time and mix just til incorporated. Scrape bowl, making sure filling is well mixed. Pour into prepared crust.
- Bake for 20 minutes, then turn oven down to 300 and bake for 20 minutes more and turn the oven down to 250 and bake for 20 minutes more. Turn oven to low or 225 degrees. Continue baking til cake looks set around the edge but just a bit jiggly in very center.
- Meanwhile, whisk together sour cream, brown sugar and brandy or bourbon or orange juice. Ass soon as the cake is done, remove it from oven and turn oven up to 350. Slowly and evenly pour sour cream topping over cake. You can use an offset spatula to help spread it into a even layer. Bake for 3 minutes or til topping is just set. Let cool completely in pan on wire rack. Refrigerate for several hours or overnight before serving. Serves 12
- Notes: The timing for the final baking in the low oven differs widely from oven to oven. The only way to be sure is to nudge the cake and check that the edge is set and the center is just jiggly. This takes anywhere form 20 to 40 minutes. the topping may bake longer than 3 minutes to set. How long depends on how quickly our oven reheat. Don't leave cake in too long, though. You want the topping to barely set, usually 5 to 10 minutes.
- Also, have all your ingredients at room temperature. Don't overbeat the filling. Line the sides and bottom of pan with parchment paper. Don't overbake: overbaking is the most common cause of cracking. Cool cake completely on wire rack before refrigeration, If the surface still cracks, decorate it with berries.
JAMES BEARD'S CREAM BISCUITS
Make and share this James Beard's Cream Biscuits recipe from Food.com.
Provided by KLHquilts
Categories Breads
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients together.
- Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
- Turn on to a floured board and knead for about one minute.
- I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
- Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.
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