CREAM CHEESE SPREAD FOR CHEESECAKE RECIPES

Name: Cream Cheese Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 9inch cheesecake, 12 serving(s)
Ingredients: 1/2 cup unsalted butter, melted; 1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies); 2 (10 ounce) packages cream cheese, at room temperature; 1 cup sugar; 4 large eggs; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups sour cream, at room temperature

CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM

Cream Cheese Cheesecake Recipe - Food.com image

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

Ingredients

1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

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

CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM

Cream Cheese Cheesecake Recipe - Food.com image

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

Ingredients

1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

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.

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