EASY SOUR CREAM CHEESECAKE RECIPE | ALLRECIPES
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
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 1 - 9 inch cheesecake
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, CarbohydrateContent 28.1 g, CholesterolContent 80.5 mg, FatContent 21.2 g, ProteinContent 5.1 g, SaturatedFatContent 11.6 g, SodiumContent 199.9 mg, SugarContent 21 g
CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM
This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 9inch cheesecake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
- In the bowl of a food processor, combine the crumbs and remaining butter.
- Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
- Bake until firm and lightly browned, about 15 minutes.
- Cool on a wire rack.
- In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl frequently.
- Beat in the lemon zest, vanilla and salt.
- Fold in the sour cream by hand.
- Scrape the filling into the crust and smooth the top.
- Bake until the cake is barely set, about 45 minutes.
- Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 383.8, FatContent 31.8, SaturatedFatContent 19.5, CholesterolContent 155.5, SodiumContent 227.9, CarbohydrateContent 19.3, FiberContent 0, SugarContent 17, ProteinContent 6.7
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