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~Classic Sour Cream Cheesecake~

Sour Cream Cheesecake

Oh lordy what can I say but this has been one heck of a week and I am so glad it is almost over… *sigh* Well I don’t know about you but I have had nothing but computer problems all week long. You know how it goes… one computer acts up and they all do. Mine started out with just a bad keyboard but now I think I have blown the power supply, it does not even power up now… not even the fan! But on a good note I got my moms up and going so at least I am not typing this on my mini Dell notebook, thank goodness, thank goodness oh thank thank goodness!

So to cheer myself up, and get my mind off of my puter problems, I decided to bake up one of my fool proof favorite recipes… Classic Sour Cream Cheesecake! Fool proof did you say? Cheesecake did you say? How can those two phrases go together so flawlessly you wonder? Well let me tell you sister this is the recipe that does not fail. The only way I see that you can mess this up is by either not whipping the lumps out of the cream cheese or by burning it, otherwise it is the BOMB of cheesecake recipes. No water bath to deal with, cracks in the top do not matter because the sour cream topping will cover them up, and the texture is smooth and creamy and just to die for!

So without further ado I give you Classic Sour Cream Cheesecake… or as I like to call it cheesecake for dummies!!!

Classic Sour Cream Cheesecake

Classic Sour Cream Cheesecake

A silky smooth cheesecake covered in a tangy sour cream topping!

Ingredients

  • 2 C. Butter cookie crumbs
  • 6-8 Tbsp. Butter, melted
  • 4 (8 oz.) Pkg. Cream cheese, full fat at room temperature
  • 1 C. Granulated sugar
  • 1 tsp. Vanilla
  • 2 Tbsp. Fresh lemon juice
  • 4 Eggs
  • 2 C. Sour cream, full fat
  • 1/4 C. Granulated sugar
  • 1 tsp. Vanilla

Instructions

  1. Preheat your oven to 325°F, 300°F if using a convection oven.
  2. In a small sauce pan over medium heat melt the butter and set it aside to cool.
  3. In a ziplock bag crush you cookies with a rolling pin until they are the consistency of a very fine crumb.
  4. In a medium mixing bowl combine the cookie crumbs with the butter, use just enough butter to moisten the cookies till they hold a shape when squeezed in your fist.
  5. Now pour the crust mixture into a 9 inch springform pan and press the mixture into the bottom and up the sides of the pan until firm and flat, keep it as level as possible on the bottom.
  6. In a stand mixer, with paddle attachment, whip the packages of cream cheese until light a fluffy, approximately 3-5 minutes.
  7. Turn the mixer speed to low and add in the sugar, vanilla and the fresh lemon juice and mix until well combined.
  8. Finally add the eggs, one at a time, beating well after each addition.
  9. Slowly and gently pour the cheesecake batter over the top of the cookie crust, with a spatula spread the batter out so it is evenly distributed and tap the pan on the countertop to remove any air bubbles.
  10. Place the springform pan on top of a cookie sheet, slide it into the oven and bake it for 60-70 minutes, make sure the filling sets and does not move when the pan is gently jiggled.
  11. Carefully remove the springform pan from the oven, turn the oven off, and let the cheesecake set for 10-15 minutes until it has sunk back into the pan.
  12. While the cheesecake is cooling in a small mixing bowl combine the sour cream, the rest of the sugar and the vanilla and mix until smooth.
  13. With a spatula spread the sour cream mixture over the cheesecake, once it has sunk back into the pan, making sure to cover the whole top of the cheesecake from pan edge to pan edge.
  14. Return the cheesecake back to the warm oven for 30 minutes.
  15. After 30 minutes take the cheesecake out of the oven and let it cool till warm to the touch then chill in the refrigerator for 4-6 hours before removing it from the springform pan.
  16. The cheesecake should keep 3-5 days in the refrigerator in a airtight container.

Notes

Here are some helpful hints...

To help remove the cheesecake from the base of the springform pan add in a 9 inch parchment round into the base of the pan before pressing in the cookie crust mixture.

Before you release the pressure clip on the springform pan heat a thin metal spatula or knife, with water, and run it around the inner edge of the pan.

Finally to get a nice cut on your cheesecake slices be sure to wipe the blade of your knife clean before you cut into the cheesecake every time and the slices will come out looking fab!

Adapted from Christina Common Tuchsen

http://truebluebaking.com/2013/08/01/classic-sour-cream-cheesecake/

Well that’s it for this week. I hope everyone has a great weekend and please drop back by after you try this delish Classic Sour Cream Cheesecake and let me know how you liked it.

Until next time everyone… Enjoy!

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