Sour Cream Philly Cheesecake Recipes

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SOUR CREAM & PHILLY CHEESECAKE



Sour Cream & Philly Cheesecake image

Make and share this Sour Cream & Philly Cheesecake recipe from Food.com.

Provided by Brentster

Categories     Cheesecake

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
5 eggs, seperated
1 teaspoon vanilla (or a dash more)
1 tablespoon flour
1 teaspoon lemon juice
1 pint sour cream

Steps:

  • Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan.
  • Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
  • Then beat in the sour creme.
  • Beat the egg WHITES until stiff and fold them into mixture above.
  • BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
  • third hour- open door of oven and let the cake rest.
  • After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.

PHILADELPHIA® NEW YORK CHEESECAKE



PHILADELPHIA® New York Cheesecake image

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING



Perfect Cheesecake With Sour Cream Topping image

A combination of the best cheesecake recipes I've tried. Nothing really beats a really great, simple cheesecake! Prep time includes cooling time for crust.

Provided by Raquel Grinnell

Categories     Cheesecake

Time 3h

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs (about 7 ounces)
1/4 cup granulated sugar
1/4 cup almond meal (can substitute ground pecans)
5 tablespoons butter, melted
1 pinch kosher salt
3 (8 ounce) packages cream cheese, room temperature (it is VERY important that the cheese be at room temperature, take the packages out of the fridge at )
1 1/4 cups granulated sugar, divided
1 teaspoon kosher salt
1/4 cup all-purpose flour, sifted
5 large eggs, separated
1 cup sour cream
2 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract (sub the 1/2 tsp for 1/2 teaspoon almond extract if you like a more nutty taste)
1/4 teaspoon ground nutmeg
1 pint sour cream
1/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
  • Preheat oven to 325 degrees F.
  • In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
  • In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
  • Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
  • While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  • Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  • Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.

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