Sour Cream Cheesecake Recipes

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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.

SOUR CREAM CHEESECAKE WITH VANILLA BEAN



Sour Cream Cheesecake With Vanilla Bean image

This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors - cinnamon, chocolate and the tang of the sour cream and cream cheese - in a magical way.

Provided by Amanda Hesser

Categories     project, dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

18 Nabisco chocolate wafers, finely crushed
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1 1/2 cups sour cream

Steps:

  • In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
  • Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
  • Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 215 milligrams, Sugar 20 grams, TransFat 0 grams

NO-BAKE CHEESECAKE WITH SOUR CREAM



No-Bake Cheesecake with Sour Cream image

This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.

Provided by Kerri Brogen

Categories     Desserts     Cakes     Cheesecake Recipes

Time 45m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 36.1 g, Cholesterol 43.3 mg, Fat 27.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.1 g, Sodium 268.6 mg, Sugar 23.1 g

CHEESECAKE WITH SOUR CREAM TOPPING



Cheesecake with Sour Cream Topping image

Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield Makes 16 servings.

Number Of Ingredients 8

1 cup graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

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.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Alton Brown's light and fluffy cheesecake made with a graham cracker crust.

Provided by Alton Brown

Categories     bake,dessert,eggs and dairy

Time 2h25m

Yield 8 servings

Number Of Ingredients 10

33 squares graham cracker, crumbled
4 oz (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 Tbsp sugar
20 oz cream cheese
1 ¼ cups sour cream
1 cup sugar
1 Tbsp vanilla extract
2 eggs
3 yolks
⅓ cup heavy cream

Steps:

  • Preheat oven to 300ºF. 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.

EASY SOUR CREAM CHEESECAKE



Easy Sour Cream Cheesecake image

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  • Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

SOUR CREAM TOPPING FOR CHEESECAKES



Sour Cream Topping for Cheesecakes image

Great topping for any cheesecake to make it just that little bit more special. Got this from Craftsy and use it all the time, so special in it's simplicity. Serving is certainly a guess, it's made to cover a 9" spring-form cake

Provided by Bonnie G 2

Categories     Dessert

Time 15m

Yield 1 Cheesecake topping, 10 serving(s)

Number Of Ingredients 3

1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps:

  • Mix sourcream, sugar and vanilla.
  • Spread mixture over top of the freshly baked cheesecake.
  • Return to oven for 10 minutes.

EASY CHEESECAKE



Easy Cheesecake image

It's quick to make and easy to remember and forgiving. More sour cream makes it creamier, less is stiffer. I've topped it with nothing, sour cream, pie filling, fresh fruit, even lemon Jello.

Provided by Countrywife

Categories     Cheesecake

Time 35m

Yield 1 pie

Number Of Ingredients 7

1 store-bought graham cracker crust
8 ounces cream cheese
1/4-1/2 cup sugar
1/2-1 cup sour cream
2 eggs
1/2 teaspoon vanilla
more sour cream, for topping (optional)

Steps:

  • Cream together cream cheese and sugar.
  • Mix in sour cream and then eggs and vanilla until well blended.
  • Pour into pie crust.
  • Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
  • (optional) Spread with sour cream.
  • Cool.
  • Top with fresh fruit, or canned pie filling, or just eat.

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From prettysimplesweet.com


SOUR CREAM CHEESECAKE - MY SEQUINED LIFE
2020-04-28 Add the cream cheese, sugar, and salt to a food processor and whiz until smooth and fully combined. (See tips in the recipe card if using an electric mixer instead). Add the eggs one at a time until combined. Process in the vanilla extract, then do the same for the sour cream. Your sour cream cheesecake filling should now be creamy and smooth.
From mysequinedlife.com


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