Let’s make something worth sharing! I’ve been wanting to share her cheesecake recipe on the blog for years, but for some reason it always intimidated me. My mom is well known for her sour cream topped cheesecake. Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. Click here for instructions on how to enable JavaScript in your browser. I love cheesecakes with the sour cream topping, very old school Brooklyn! Add the eggs, one at a time, beating well after each addition. However, the effort is so worth the results. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Beat together 1 package cream cheese, 1 egg yolk, and ¼ cup sugar until creamy. I'm Kristen. Start by making the graham cracker crust, which is just crushed graham crackers, butter, and sugar. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use. Thank you Liz! In a small bowl, combine the graham crackers, sugar, butter, and salt. Place cheesecake on a rack above the pan and bake for 45 minutes. Once the cheesecake is just a teensy bit jiggly in the center, remove it from the oven and crank up the heat. This Old Fashioned Cheesecake with Sour Cream Topping is the best cheesecake recipe I’ve ever made. Cheesecake is best when allowed to come to room temperature for 30 minutes prior to eating. Pour cream cheese mixture into prepared crust. Cool cheesecake for 30 minutes in a springform pan. Gently tap pan on counter to remove air bubbles. With the food processor running, add in melted butter through the lid. Refrigerate the crust while you make the cheesecake filling. Remove from oven and cool, then chill for at least 2 hours or overnight. Cheesecake is my favorite dessert, Will be trying this out for sure. Press into the bottom of 9-inch spring from pan. Thank you so much for sharing this recipe! With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a … This helps the cheesecake batter whip up to be super creamy and smooth. www.foodsofourlives.com/2011/01/super-light-and-fluffy-cheesecake I made this for our 4th of July party and everyone loved it, including me! When the oven is preheated, pour the sour cream mixture over top of the cheesecake and bake an additional 5-7 minutes or until set and just barely golden. I love to use my stand mixer with the whisk attachment for whipping egg whites, but you can do this by hand with a handheld mixer as well. But not just any cheesecake. Thank you for taking the time to let us all know how much you enjoyed. Do NOT use fat-free cream cheese for cheesecake. Subscribe to our email list, and never miss a single Recipe, Tip Guide, or Newsletter! I wanted my Nana's Cheesecake Recipe that was light, fluffy, and simply perfect. Store cheesecake for 3 months in the freezer. SO EASY! and a tall glass of hot water. Leave a review, or head over to Instagram and share a photo! In an electric mixer beat together softened cream cheese and sugar until smooth. DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. If so, would I just leave the cake in the oven after the initial 45 minutes? IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. Pour the mixture in the graham cracker crust and bake! For the best tasting cheesecake, it is best to refrigerate for at least 12 hours before eating. Sour Cream Cheesecake is a great make ahead dessert! This cheesecake is so perfect it is fabulous served plain, but feel free to top with cherry pie filling, fresh strawberries, caramel sauce, or whipped cream. Do you have to line or grease the sides of the pan? Old Fashioned Cheesecake with Sour Cream Topping. I want to welcome you into my kitchen and my REAL, imperfect life. Process until graham crackers look like wet sand. Learn how your comment data is processed. I will walk you through all my tips for making the perfect cheesecake, so you can have a perfect cheesecake yourself! I recently spent a few days in Chicago exploring the city and eating incredible food. Always love a good cheesecake recipe. Cool cheesecake for 30 minutes in springform pan. With the food processor running, add in melted butter through the lid. Pour in boiling water to come halfway up side of spring form. This is not the time for fat free cream cheese, ⅓ less fat cream cheese can be used, but full fat is best. Beat in eggs followed by lemon juice and vanilla extract. After cooling, use a butter knife to gently loosen the sides of cheesecake from the pan. This is for a 9 inch springform pan. AND it tastes just as delicious as mom’s. Process 1 sleeve of graham crackers to form 1 ½ cups graham cracker crumbs in a. Pumpkin Cheesecake with Bourbon Molasses Sauce. That said, I have a few more tips and common questions for getting the best cheesecake. Return to oven and bake for an additional 10 minutes. Process 1 sleeve of graham crackers to form 1 ½ cups graham cracker crumbs in a food processor. I credit the incredible flavor of this cheesecake to a heavy dose of lemon juice and vanilla. Cheesecake with Sour Cream Topping combines a creamy, silky cheesecake filling with a sweet and tangy sour cream topping for an incredible homemade cheesecake recipe. Save my name, email, and website in this browser for the next time I comment. Like many of mom’s other recipes (see Cottage Cheese Lasagna), this one sets a high bar, and I figured, why mess with perfection? The best way to slice cheesecake is to use a large, sharp chef’s knife (< Ntv Weather Radar,
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