KNUDSEN SOUR CREAM RECIPES

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BEST CHEESECAKE FROM THE KRAFT INTERACTIVE KITCHEN - FOOD.COM



Best Cheesecake from the Kraft Interactive Kitchen - Food.com image

Make and share this Best Cheesecake from the Kraft Interactive Kitchen recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

1 3/4 cups graham cracker crumbs
1/3 cup margarine or 1/3 cup butter, melted
1 1/4 cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
  • Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
  • Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 740.7, FatContent 47, SaturatedFatContent 24.6, CholesterolContent 185.5, SodiumContent 506.4, CarbohydrateContent 70, FiberContent 1, SugarContent 37.4, ProteinContent 11.3

BEST CHEESECAKE FROM THE KRAFT INTERACTIVE KITCHEN - FOOD.COM



Best Cheesecake from the Kraft Interactive Kitchen - Food.com image

Make and share this Best Cheesecake from the Kraft Interactive Kitchen recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

1 3/4 cups graham cracker crumbs
1/3 cup margarine or 1/3 cup butter, melted
1 1/4 cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
  • Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
  • Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 740.7, FatContent 47, SaturatedFatContent 24.6, CholesterolContent 185.5, SodiumContent 506.4, CarbohydrateContent 70, FiberContent 1, SugarContent 37.4, ProteinContent 11.3

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I found the correct cream at Trader Joe's, an organic one, and my buttermilk was by Knudsen. I was just going to make a half a batch but went for the whole thing. Am I ever glad! This is better than sour cream! Creme Fraiche doesn't have the same holding power of sour cream as far as consistency goes, and it's not quite as sour…
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See details


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