Refrigerate several hours or overnight until completely cool and firm. Stir together remaining sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until well blended; carefully spread over cheesecake. This is big, folks. Not only is is delicious….it is actually easier to make than most cheesecakes I’ve tried….and oh, SO good. It will be a little soft, but it should harden up once it cools. For my family, the quintessential cheesecake is thick, rich, and lacks the graham cracker crust!! Then took it out and let it cool on my counter , then off to the fridge. Put the cake back in the fridge for an additional 30 minutes (or more) so the sour cream topping can set. Thank you for sharing. Required fields are marked *. There is a short ad before the video. My family absolutely loved it!!! Yep, that's the one. Thanks for stopping by to comment- you made me smile this morning , I tired this. New York-Style Sour Cream-Topped Cheesecake. The center of the cheesecake will still jiggle a bit. I’ve wanted the recipe for years and once I finally got to make it for myself I was even more impressed. 12 %, (in a pinch, I have successfully subbed lemon juice), teaspoon grated orange peel (again, I have subbed juice), Kittencal's Easy No-Bake Cheesecake (Chocolate Option). To avoid lumps of cream cheese in the batter, make sure the cream cheese is softened to room temperature before mixing. Make it at least a day before you need it. And yes, the yummy sour cream topping would hide any flaws! It's going to be crumbly and buttery - if it's not there is an issue. The hardest part about making this New York-Style Sour Cream-Topped Cheesecake is waiting for it to chill! I just made this for my daughter’s birthday. I was surprised how difficult it was to find this simple recipe. Pour the batter over your unbaked graham cracker crust. Turn the speed back to low and add the eggs one at a time (mixing until everything is well incorporated before adding the next egg), Add the sour cream and heavy cream, beat on high for one more minute, (the crust should be out of the oven by now and the temperature of the oven should have been reduced to 325F/162C). I can not remember if it made 1 or 2 Top with sour cream mixture as directed, and bake 10 more minutes. Thoroughly scrape the bowl after mixing the cheese, after adding the sugar and after each addition of eggs to the batter. For my family, the quintessential cheesecake is thick, rich, and lacks the graham cracker crust!! Cool and chill as directed. . Preheat oven to 350 degrees F. In a medium bowl, beat butter and brown sugar until fluffy. When you’re working at that volume, you don’t have time to fuss with springform pans wrapped in foil. I love your blog header! It sounds great! Oh my goodness! Transfer the topping to a bowl, cover with plastic wrap and cool to room temperature. 4 (8-ounce) packages cream cheese, softened, 1 (16-ounce) container sour cream, divided, Back to New York-Style Sour Cream-Topped Cheesecake. I scoured the Internet- kept going back and forth between no bake and baked. Its the best and simplest cheesecake out there! My thoughts: Well, you already know how much I love this cheesecake because I’ve gone on and on about it. This is the cheesecake for a cheesecake purist. . *** Pour boiling water around the springform pan being careful to NOT get any water into the cheesecake. Absolutely amazing! And Mom simply serves her cheesecake with sour cream topping, unadorned. I never thought Mom would share her cheesecake recipe with me, let alone allow me to publish it on my blog. New York-Style Cinnamon Cheesecake: Stir together cracker crumbs, butter, and sugar as directed in Step Press mixture onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan. This cheesecake needs to be made at least a day in advance but tastes even better 2-3 days after you make it, as the crust softens. Add eggs, 1 at a time, beating at low speed just until blended after each addition. I do not know if I am brave enough to try a cake pan instead of springform but I am going to give it a lot of thought. This cheesecake is quite different than the Fluffy Crustless Cheesecake so many Cooking with Mamma C readers love (me too!) Pingback: {RECIPE ROUNDUP}: 25+ Best Cheesecakes. Bake 10 more minutes. It isn’t a traditional cookbook, and I’m not allowed yet to talk about the details, but it will be out next summer. Over mixing aerates the batter, causing it to puff up and crack as it bakes. After baking the cheesecake with the sour cream sauce on top, it is still runny. I think the juice from the pineapple would make it runny and not set…? How did it go? Thanks for telling me! When the mixture is blended, beat it some more until you see some bubbles on the surface. You've just made an AWESOME Cheesecake! For me it’s always been about the challenge and the gratification of being successful. Let's do the last step of getting the sour cream topping prepared and on the cake. But, he would slightly undertake the center layer, by just a bit, added the sour cream layer. Close the door and walk away for 1 hour and 45 minutes. It is SUCH a yummy cheesecake recipe! This is a perfect cheesecake to try on your 1st attempt. You'll know it's ready when the crackers have darkened a bit. When your cooking time is up turn the oven off and open the door a crack. Your email address will not be published. Change ). Mine was still absolutely liquid in the middle? THIS ONE WAS BY FAR, THE BEST CHEESECAKE – – THE WINNER!!! It is also pretty :o) Thanks so much. I never used a water bath. It’s cooling now but man I hope this is good, otherwise that was a lot of work and wait for nothing. The cheesecake is cool. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Corynne, I made your cheesecake yesterday and it turned out beautifully! I use the paddle for this part and recommend that you do to. It really is my favorite cheesecake recipe- and really so easy! This is the cheesecake of my childhood. Your email address will not be published. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Store leftover cheesecake in refrigerator. Spread topping on top of warm cheesecake and bake for another 10-15 minutes. Mom's recipe has several adaptations from the original one she received from a friend. Thank you!!!! (see note). And I am a professional chef, I’m so glad you like it- thanks for letting us know!!! Hi Jackie, if you’re working on a desktop computer the video will show at the top of the page then follow along in the sidebar as you scroll. I think if I wanted a pineapple cheesecake, I’d make a sweet topping with juice and pineapple chunks and Cool Whip- maybe jello added to make it firm- and then spoon this over the chilled cheesecake. You don't want to let the heat or steam out. With the cheesecake, Is it possible to make it without the sour cream topping or will it ruin the taste? I’m at so happy at how well this turned out. Since my husband doesn’t eat it I have not made one in years. I’m really glad you found my recipe and enjoyed making it!!! CONGRATULATIONS! « Nutella Rice Krispie Treats with Orange. To make the topping, add your sour cream to a small mixing bowl. Hi Debby…If you’re on a desktop computer the video will be at the top of the post and will follow on the sidebar as you scroll through the post.
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