Cheesecake with Sour Cream Topping
Crust:
1 packet graham crackers finely crushed (one plastic-wrapped block)
1/4 cup sugar
6 tbsp melted butter
Filling:
Three 8-oz packages Philadelphia Cream Cheese, at room temperature
1 cup sugar
3 eggs
1/2 tsp vanilla
Topping:
16-oz sour cream
3 tbsp sugar
1/2 tsp vanilla
Crust: Mold a long piece of foil around the bottom edges of the springform pan where the sides meet the bottom, otherwise some batter can possibly leak out and cause a huge mess in the oven. Mix crust ingredients together in a bowl. Press the crumb mixture firmly and evenly into bottom and sides (about an inch up) of a 9-inch springform pan.
Filling: Preheat oven to 375 degrees. If cream cheese is not at room temperature, you can warm it in the microwave for 30 seconds at a time, but don't let it get too warm. Beat cream cheese at high speed until light. Add sugar gradually, then add eggs one at a time. Stir in 1/2 tsp vanilla, pour in pan and bake for 30-35 minutes until middle is softly set.
Topping: Remove cake from oven and increase heat to 475 degrees. Beat sour cream at medium speed for 2 minutes. Add sugar and vanilla and beat for 1 more minute. Spread over cake and bake for 5 minutes at 475. Let cool completely on a rack and then refrigerate for at least 8 hours. Remove sides of springform pan.
Fresh Raspberry Sauce
1/2 pint raspberries
1 pint strawberries
a squeeze of lemon
fruit preserves to taste (I used strawberry)
some sugar to taste
In food processor or blender, puree berries until all pulp is removed from seeds. Press through a mesh sieve with spatula to remove seeds if desired. Put back in blender and add rest of ingredients. Taste and adjust. (I messed up the removing the seeds part last night, but maybe my mesh was just too small)
Crust:
1 packet graham crackers finely crushed (one plastic-wrapped block)
1/4 cup sugar
6 tbsp melted butter
Filling:
Three 8-oz packages Philadelphia Cream Cheese, at room temperature
1 cup sugar
3 eggs
1/2 tsp vanilla
Topping:
16-oz sour cream
3 tbsp sugar
1/2 tsp vanilla
Crust: Mold a long piece of foil around the bottom edges of the springform pan where the sides meet the bottom, otherwise some batter can possibly leak out and cause a huge mess in the oven. Mix crust ingredients together in a bowl. Press the crumb mixture firmly and evenly into bottom and sides (about an inch up) of a 9-inch springform pan.
Filling: Preheat oven to 375 degrees. If cream cheese is not at room temperature, you can warm it in the microwave for 30 seconds at a time, but don't let it get too warm. Beat cream cheese at high speed until light. Add sugar gradually, then add eggs one at a time. Stir in 1/2 tsp vanilla, pour in pan and bake for 30-35 minutes until middle is softly set.
Topping: Remove cake from oven and increase heat to 475 degrees. Beat sour cream at medium speed for 2 minutes. Add sugar and vanilla and beat for 1 more minute. Spread over cake and bake for 5 minutes at 475. Let cool completely on a rack and then refrigerate for at least 8 hours. Remove sides of springform pan.
Fresh Raspberry Sauce
1/2 pint raspberries
1 pint strawberries
a squeeze of lemon
fruit preserves to taste (I used strawberry)
some sugar to taste
In food processor or blender, puree berries until all pulp is removed from seeds. Press through a mesh sieve with spatula to remove seeds if desired. Put back in blender and add rest of ingredients. Taste and adjust. (I messed up the removing the seeds part last night, but maybe my mesh was just too small)
2 Comments:
At 5:27 PM, Dawna V said…
Sorry this is kind of long-winded, but it is possible to remove the bottom of the springform pan, like I did, if you want and if you are very brave. Before you start anything, cut out a circle of parchment paper the size of the bottom of the pan. Paint some melted butter on the bottom of the pan, put the paper on top, and put some more butter on top of the paper. Proceed as normal. After the cake has been refrigerated, maybe even up to 12 hours, put the cake in the freezer for about 20 minutes. Then, holding it on the bottom or by the top of the sides of the pan, carefully warm the bottom of the pan over a burner on the stove. This will melt the butter and unstick the cake. Wrap a thin piece of cardboard in foil that is big enough to hold the cake. Remove the sides of the springform. Carefully edge a butter knife down between the pan bottom and the cake and make sure the cake is loose. Slowly edge the foiled cardboard piece under the cake, levering with the butter knife. When the cake is on the piece of cardboard, you can carefully transfer it to a serving dish. Good luck!
At 9:48 PM, Kristine said…
dawna, your comment about the pan bottom is perhaps the most intimidating set of directions i've seen on the cooking night blog yet :)
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