CHEESECAKE TOPPINGS SOUR CREAM RECIPES

Steps:

• To begin, preheat your oven to 350 degrees Fahrenheit.
• In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Combine the ingredients fully together and then press into a cheesecake tin.
• Bake for 10-12 minutes. Wait for the cheesecake base to cool completely before moving onto the next step.
• In another bowl, blend together the cream cheese, eggs, greek yogurt, sugar, vanilla extract and salt. You should keep mixing until you get a smooth consistency.
• Spread the cheesecake filling onto the top of your base.
• Place the cheesecake back into the oven for 50 minutes. It will have some bounce to it when you remove from the oven and that is perfect.
• Allow the cheesecake to fully cool before serving.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., 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., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.