Creamy cheesecake in a pool of raspberry puree. Photo by Kelly Cline | IST.
Updated April 2009
Great Cheesecake Recipes
Page 3: Cream Cheese Cheesecake With Sour Cream Topping Recipe
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Joan Hochman’s Sour Cream Topping Cheesecake
Developed by the mother of the founder of THE NIBBLE, our editorial director was raised on this recipe. It features a 1” top layer of baked, sweetened sour cream, and needs to be made one day in advance.
All ingredients should be at room temperature.
- 2 pounds cream cheese (use organic cream cheese or Philadelphia brand; other brands can be too pasty)
- 1-1/3 cups sugar
- 5 jumbo eggs
- 2 teaspoons of real vanilla extract, preferably Madagascar (Bourbon) or Mexican vanilla
- 2 tablespoons of cornstarch
- Preheat oven to 325°F.
- Mix the ingredients gently, with electric beaters on low, until just combined. Don’t over-mix (you don’t want to beat in air). If there are lumps, sieve through a food mill or strainer.
- Beat in eggs one at a time; then add the vanilla.
- 1/2 box Zwieback (12 rusks), ground with a rolling pin between hand towels or pulsed in a food processor (substitute graham crackers if you can’t find Zwieback, but Zwieback deliver a distinct taste and texture)
- 1/2 stick (1/8 pound) unsalted butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon good-quality ground cinnamon, preferably cassia/Saigon cinnamon (see the different types of cinnamon; also, if your container has been open for more than a year, it’s time to replace it—see the spice freshness checklist)
- Line the outside of a 9-inch springform pan (preferably a shiny aluminum pan) with foil around the bottom and to 1/2” about the bottom rim, so that if there is any leakage it stays within. Press the foil tightly to seal.
- Lightly grease the pan with butter. Press the crumb mixture on the bottom with a light sprinkling around the sides.
- Gently pour in the batter. Place on the middle shelf. Bake at 325°F for 75 minutes. DO NOT OPEN THE OVEN DOOR.
- Remove, cool for 5 minutes.
- Pour cheese mixture into pan and bake for 25 minutes.
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- 1 pint sour cream
- 1 teaspoon real vanilla extract
- 2 tablespoons sugar
- Mix ingredients and gently spread over the top of the cheesecake.
- Bake at 325°F for 12 minutes.
- Remove, cool and refrigerate at least 1 day: it gets better with a day or two of age.
- It’s delicious plain or served with a side of fresh strawberries or raspberries and berry purée.
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