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.
BROWN SUGAR SOUR CREAM CHEESECAKE
This one is the creation of Karen Barker, a James Beard Foundation Award winning pastry chef. Notice the omission of the water bath (Glory be!) and instead lowers the oven temperature at intervals. This keeps the cake smooth and completely crack free.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350. For gas oven place a rack in lower level For electric oven, put rack in middle level. Butter a 10 inch springform pan, line bottom and sides with parchment paper and butter the parchment paper.
- Mix graham cracker crumbs,cornmeal, sugar and melted butter in a bowl. Mix with fork til crumbs are evenly moistened. Press crumbs into bottom and half an inch up the side of pan. You can use the bottom of a 1/4 cu measuring cup for this. It allows a smoother crust than you can get using your fingers. Bake for about 8 minutes, or til crust just starts to pick up a bit of color around edge. Remove from oven and let cool. Leave oven on.
- Mix cream cheese, butter and brown sugar in bowl of mixer fitted with paddle attachment or in large bowl with handheld mixer and mix til very smooth. Scrape down sides of bowl as needed. Add molasses and vanilla and mix. Add sour cream and mix. Add heavy cream and mix just to blend. Add eggs, one at a time and mix just til incorporated. Scrape bowl, making sure filling is well mixed. Pour into prepared crust.
- Bake for 20 minutes, then turn oven down to 300 and bake for 20 minutes more and turn the oven down to 250 and bake for 20 minutes more. Turn oven to low or 225 degrees. Continue baking til cake looks set around the edge but just a bit jiggly in very center.
- Meanwhile, whisk together sour cream, brown sugar and brandy or bourbon or orange juice. Ass soon as the cake is done, remove it from oven and turn oven up to 350. Slowly and evenly pour sour cream topping over cake. You can use an offset spatula to help spread it into a even layer. Bake for 3 minutes or til topping is just set. Let cool completely in pan on wire rack. Refrigerate for several hours or overnight before serving. Serves 12
- Notes: The timing for the final baking in the low oven differs widely from oven to oven. The only way to be sure is to nudge the cake and check that the edge is set and the center is just jiggly. This takes anywhere form 20 to 40 minutes. the topping may bake longer than 3 minutes to set. How long depends on how quickly our oven reheat. Don't leave cake in too long, though. You want the topping to barely set, usually 5 to 10 minutes.
- Also, have all your ingredients at room temperature. Don't overbeat the filling. Line the sides and bottom of pan with parchment paper. Don't overbake: overbaking is the most common cause of cracking. Cool cake completely on wire rack before refrigeration, If the surface still cracks, decorate it with berries.
BROWN SUGAR & CHOCOLATE SWIRL CHEESECAKE
Searching for a dessert superstar? This chocolate swirl cheesecake is the one that people ask for again and again. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool., Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour into prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.
Nutrition Facts : Calories 936 calories, Fat 75g fat (40g saturated fat), Cholesterol 267mg cholesterol, Sodium 613mg sodium, Carbohydrate 57g carbohydrate (47g sugars, Fiber 2g fiber), Protein 14g protein.
SOUR CREAM CHEESECAKE
Provided by Alton Brown
Categories dessert
Time 2h31m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
SLOW-COOKER BROWN SUGAR CHEESECAKE
The moist environment of a slow cooker works double duty on cheesecake: it prevents cracks from forming and helps achieve a smooth and creamy texture. We loved the dessert topped with ripe summer peaches, but berries work well here too.
Provided by Food Network Kitchen
Categories dessert
Time 10h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Loosely roll a large piece of aluminum foil (about 20-inches long) into a 1-inch cylinder. Form a ring with the foil, about 7 inches in diameter. Fill a 6-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
- Place the graham crackers in the bowl of a food processor and process until finely ground. Add 4 tablespoons of the melted butter and pulse to combine; the mixture should look like wet sand. Brush the inside of an 8-inch springform pan with the remaining 1 tablespoon melted butter. Press the crumb mixture into the bottom of the pan, and one-third of the way up the sides. Use the bottom of a round drinking glass to help press the crumb mixture into the pan.
- Wipe out the food processor, then add the cream cheese, 1 cup of the brown sugar, the sour cream, vanilla and salt, and blend until very smooth, scraping down the sides of the bowl as needed. Add the eggs, pulsing until smooth and uniform. Pour the filling into the crust.
- Gently place the cheesecake on the foil ring in the slow cooker. Drape a double layer of paper towels over the opening of the slow cooker and place the lid over the paper towels (the ends of the paper towels should come out from under the lid). Cook on low heat until the cheesecake is just set, but still jiggles slightly when the pan is moved, 4 hours.
- Turn off the heat and remove the lid. Wipe out the inside of the lid and replace the paper towels with new paper towels, and cover the slow cooker again. Cool the cake in the slow cooker, 2 to 3 hours.
- Remove the cheesecake, cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 3 days.
- One hour before serving, place the peaches in a mixing bowl with the remaining 1 tablespoon brown sugar. Toss to combine and macerate for at least 1 hour, stirring occasionally.
- Run a small knife around the edge of the cheesecake and remove the outer ring of the pan. Spoon the peaches, along with any of the juices, over the cheesecake to serve.
EASY SOUR CREAM CHEESECAKE
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
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
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