Saturday, March 26, 2011

Sour Cream Cheesecake

This is not a traditional heavy cheesecake.  It is light and fluffy.  It doesn't need toppings or other flavors with it because it is just that good.  It is a recipe from my mother-in-law, Dotty.  She is the baker in the family, but even I can make this dessert.

  • 16 ounces of cream cheese, 2 blocks
  • 16 ounces of sour cream
  • 1 t. vanilla extract
  • 2 eggs
  • 1 C. sugar
  • 9 inch graham cracker crust
  1. Preheat oven to 375 degrees
  2. Let cream cheese soften
  3. Using a mixer, blend the cream cheese and gradually add 2/3 C. of sugar
  4. Add eggs one at a time and then ½ t. of vanilla
  5. Pour mixture into the graham cracker crust
  6. Bake for 30 minutes
  7. While the filling is baking, whip the sour cream with 1/3 C. of sugar and ½ t. of vanilla for the topping
  8. Remove the cheesecake from the oven
  9. Preheat oven to 500 degrees
  10. Spread the sour cream mixture over the cheesecake and return to the oven for 5 minutes
Tips and Tricks:
  • This can be made with light or fat free cream cheese and sour cream.  I use light and it tastes great.
  • You might need to wrap the edge of the pie pan with foil so the graham cracker crust doesn’t burn.

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