Thursday, July 06, 2006

Sour Cream Cheesecake

I'll grant you that most people, during the summer, aren't thinking about baking. In my house however, it is ALWAYS time to bake. One of my personal favorite deserts is cheesecake-- it's versatile, impressive, and everyone seems to love it. Recently, we came across a recipe for this cheesecake, which is different than your average cheesecake (that I've had, at least), but absolutely wonderful in its own right.

(And yes I am well aware it sounds prtty gross, reading the ingredients. It's one of those things you just need to trust).

Sour Cream Cheesecake

Crust:
1 package graham crackers, crushed (not the whole box, just a sleeve from the box)
1/4 cup of butter
3 tbs. sugar

Filling:
24 Oz. cream cheese
3 eggs
1 cup sugar
1 tsp. vanilla
1/2 tsp salt

Topping:
16 oz. sour cream
3 tbs. sugar
1/8 tsp. salt
1/2 tsp. vanilla

Preheat over to 375.

Mix crust ingredients well. Press them into a 12" springform pan. At this point, you can bake the crust for a few minutes, but it's not necssary.

In a large bowl, mix the softened cream cheese and sugar. Beat the eggs, sugar, vanilla, and salt in as well, just until it's a uniform mixture. Pour this over the (baked or unbaked) graham cracker mixture. Bake for 20-25 minutes (it will not be set completely at this point). removei t from oven and let it cool to room temperature while you mix the topping ingredients.

Increase the oven temperature to 425. Mix all the topping ingredients together, and pour them over the cooled filling. Bake this for about 5 minutes (until the top layer is slightly glazed). Let it cool to room temperature, and then refrigerate for 6-12 hours before serving.

At this point, you may contemplate toppings. Of course it's lovely on its own, but I find that strawberries marinated in balsamic vinegar (as done up beautifully in a previous post) go very well with this.

1 comment:

Jackie said...

mmm, cheesecake. If I hadn't spent all week eating that Boston Cream Pie I would definitely make one of these!

I could be wrong about this, but for some reason I always thought that sour cream is what made a "New York Style" cheesecake? Definitely gives it a tang... delicious.