My Favorite Vanilla Cheesecake Recipe With Sourcream Topping Recipes

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

WALDORF'S SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
• Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C).
• Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
• Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

INSTANT POT® CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Lightly butter a 7-inch springform pan.
• Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
• Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot®) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
• Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
• Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
• Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
• Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
• Top cheesecake with fresh strawberries right before serving.

EASY SOUR CREAM CHEESECAKE

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.

MY FAVORITE CHEESECAKE

Steps:

• In a bowl, mix crumbs, butter, sugar and salt. Press to the bottom of a 9 1/2 inch spring form pan.
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in sugar and vanilla on low speed until just combined. Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes. Transfer cake to pan rack and let stand for 5 minutes. Leave oven on.
• In a bowl stir together sour cream, sugar, and vanilla. Drop by spoonfuls on top of cheesecake and spread evenly. Bake an additional 10 minutes. Transfer cake to cooling rack and cool completely. Chill cake overnight covered.
• Let cheesecake stand for 30 minutes before serving with your favorite topping.

SOUR CREAM TOPPING FOR CHEESECAKES

Steps:

• Mix sourcream, sugar and vanilla.
• Spread mixture over top of the freshly baked cheesecake.
• Return to oven for 10 minutes.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
• Preheat oven to 325 degrees F.
• In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
• In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
• Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
• While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.