CHEESECAKE WITH SOUR CREAM TOPPING
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
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
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.
3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING
Steps:
- For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
- Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
- For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.
3 LAYER LEMON CHEESE CAKE W/ SOUR CREAM TOPPING
To create this recipe, I used ingredients from 2 of my favorite recipes to come up with this one. I took elements from my Lemon Glazed NO BAKE Cheesecake, & also from my Double Layer Key Lime Pie WHERE ONE LAYER IS BAKED, then added a lemon pie filling, then a no bake layer & then sour Cream topping it's actually 4 layers. Then garnished with yellow peeps & candied lemon rings for Easter. I made the crust from left over Irish Chunk oatmeal cookies, but you can easily use lemon sandwich,vanilla or graham Crackers or what ever you prefer. We especially enjoyed the Lemon Tart flavors.
Provided by Rose Mary Mogan @cookinginillinois
Categories Cakes
Number Of Ingredients 24
Steps:
- preheat oven to 350 degrees F. I USED A 9 INCH SQUARE SPRING FORM PAN. You can use what ever shape you prefer.
- Prepare the crust by combining the cookie crumbs with the other crust ingredients in a medium size bowl.
- Pour into the springform pan
- Press down with the back of a measuring cup, or back of a large spoon to press crumbs up along the sides of pan if possible about an inch and a half or so if possible.Then you can FREEZE CRUST FOR 20 MINUTES, or bake in preheated oven for 8 minutes. Then allow to cool before filling with cheesecake filling.
- Combine all the ingredients to make the first layer in a large bowl.
- Beat till completely blended then pour mixture into pan. Bake in preheated oven for 45 to 50 minutes till outside is more firm and center is somewhat jiggly.Allow to cool at least 15 minutes before adding the lemon pie filling mixture.
- While first layer is baking, prepare lemon filling, according to directions on box.
- Beat ingredients together.
- Cook till mixture thickens. Allow to cool somewhat.
- Pour mixture over the first layer. And allow to continue to cool. Prepare and add second layer on top of cooled lemon pudding. Carefully spreading over pudding to the edge of pan.
- Prepare the sour cream topping then CAREFULLY spread over the no bake cheesecake layer.
- GARNISH IF DESIRED WITH SUGAR crystals, candied lemon peel, and what ever you choose. Cover and refrigerate for at least 6-8 hours
- Cut and serve after it is completely chilled overnight or at least 6-8 hours.
- Have a slice and enjoy.
BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
SOUR CREAM TOPPING FOR CHEESECAKES
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
Steps:
- Mix sourcream, sugar and vanilla.
- Spread mixture over top of the freshly baked cheesecake.
- Return to oven for 10 minutes.
RICH LUSCIOUS LEMON CHEESECAKE
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
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