My Favorite Vanilla Cheesecake Recipe With Sourcream Topping

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
• Stir together the 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 springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) 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.
• 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.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
• Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
• Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
• Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
• Top cheesecake with fresh strawberries right before serving.

MY FAVORITE VANILLA CHEESECAKE RECIPE WITH SOURCREAM TOPPING

Steps:

• CRUST:.
• Preheat oven to 350.
• Grease a cake pan and line with parchment, I prefer using a springform pan.
• In food processor, mix cookies, brown sugar (if using) and butter. Press mixture into prepared pan in an even layer.
• Bake for about 12 minutes, until it starts to color.
• Let cool on a rack.
• CHEESECAKE:.
• Prepare pan with crust.
• Preheat oven to 325.
• In small bowl whisk together sugar and cornstarch.
• In stand mixer fitted with paddle attachment, beat cream cheese on medium speed for about 1 minute. Scrap down sides and beat for another 30 seconds. Add sugar and cornstach and mix for about 1 minute. Add sour cream and mix until incorporated. Add eggs one at a time, scraping down sides after each. Add vanilla, salt and lemon zest if using. Mix 30 secondes.
• Bake using water bath method: Pour cheesecake mixture over cooled crust and set in pan that has about 1/4 inch of hot water in it. This helps cheesecake to bake evenly and have a silky texture. Bake for about an hour or until just set in the middle. Remove cake from oven, run a knife around the edges to loosen. IMPORTANT: The pan needs to be wrapped in tinfoil prior to baking to insure no water leaks in, You should also loosley tent the cake with tinfoil and VENT to prevent browning. When done paking allow to cool to room temperature. Refrigerate for at least 3 hours.
• SOUR CREAM TOPPING:.
• Mix sour cream, sugar and vanilla. Spread mixture over top of freshly baked cheesecake and return to oven for 10 minutes.