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Sour cream cheesecake

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Ingredients/Components

graham cracker crumbs
butter, softened - 1/2 c
sugar - 1/4 c
eggs - 5 item
vanilla wafer crumbs - 1 c
vanilla extract - 1/4 tsp
flour - 3 Tbsp
egg yolks - 2 item
carton sour cream - 1 oz
heavy cream - 1/4 c
lemon zest - 1 Tbsp
Spray 10-inch spring-form pan with non-stick cooking spray
In large bowl, with electric mixer, combine cream cheese, sugar, flour, lemon zest and vanilla
lemon, zested and juiced - 1 item

How to make sour cream cheesecake:

Mix graham cracker and vanilla wafer crumbs, sugar and butter until well combined. Spray 10-inch spring-form pan with non-stick cooking spray. Press crumb mixture on bottom and up sides of pan. Refrigerate.Filling:5 (8 oz.) pkg. cream cheese, softened1 3/4 c. sugar3 Tbsp. flour1/4 tsp. vanilla extract5 eggs2 egg yolks1/4 c. heavy cream1 Tbsp. lemon zest1 (8 oz.) carton sour cream Preheat oven to 400°. In large bowl, with electric mixer, combine cream cheese, sugar, flour, lemon zest and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan. Bake for 12 minutes. Reduce oven to 250° and bake 1 hour and 15 minutes longer. Spread top with sour cream. Cool in pan on wire rack. Refrigerate 3 hours or overnight.Berry Topping:1 pt. blueberries1 lemon, zested and juiced2 Tbsp. sugar In small saucepan, add all ingredients and simmer over medium heat until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Recipe categories: Cheesecake, Desserts, Cheese.

Rating:

4.2

Average rating: 4.2, total votes: 5

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