Sour Cream Cheesecake
|Total Fat||22 g|
|Dietary Fiber||1 g|
|Total Carbohydrate||27 g|
Prep Time: 25 Minutes
Time to Table: 12 Hours
This is a good recipe with 1 exception. The bake time for the cheesecake needs to be increased to 50 mins or else the middle will not be set. If this used only 8 oz size cream cheese, maybe 25 min would be ok. Mine came out fine but I only took it out when the test with the toothpick came out clean and that was at 50 minutes. I think easy improvements in taste would be to add cinnamon to the graham cracker crust and some lemon zest to the cheesecake.
this cheesecake is the one of the best cheesecake recipes i've ever had the pleasure of putting in my mouth!!! i give it a 10 out of 10 score rating although i have high cholesterol!
I make this in a 9 inch square glass pan and it turns out perfect every time...never any cracking. I did try it adding instant coffee but thought the flavor was absolutely awful.....although my husband liked it. Sometimes it's best to stick with what you know.
What am I doing wrong with these flip side cheese cake pan ..My cheesecake flopped in the middle . But the one I made in a regular bake dish turned out delicious nice and firm .... do I need to do something with my pans first
Just made this last night and it was so yummy! very creamy and smooth! I definitely recommend beating the cream cheese until completely smooth and then slowly adding in egg, makes it very light and fluffy.
I'm making this now, and poured the sour cream mixture onto the cheesecake, following the instructions carefully... and the cake collapsed under the weight of the sour cream. The result was the cheesecake middle piled up the sides and the sour cream filled the middle, i've scooped it out to the best of my ability but, probably in the recipe there should have been further explanation as to how that should work? Now it's obvious to me the cheesecake was not set up, though baked and cooled. Maybe the topping has to be applied a certain way, not just poured on.
I have made this about 10 to 15 times now and every time It has turned out perfect. The only addition I added was lemon zest to batter. I get compliments on how good it is.
I have been using this recipe for the past 2 years and will bring it to any event. Everyone loves it! My sister hates cheesecake but LOVES this! I highly recommend this recipe! I cut back on the sugar in the sour cream topping... instead of 3 tablespoons I put 2. I actually don't add any sugar to the graham cracker crust and it's perfect..
I use the lower fat sour cream and cream cheese. Also cut back on sugar in the crust and fillings since it's always served with a fruit topping. I prefer the sugar to the corn syrup varieties. Been making this recipe for years for holidays and family events. Never any leftovers.
This recipe for the sour cream cheesecake was very easy to make. I have done this recipe for years and it is one of my families favorite desserts. And it taste delicious .
Thanks for your review.