Recipe courtesy of Daisy
Recipe courtesy of Daisy
Watch how to make this recipe.
Sour Cream Cheesecake
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 25 min
- Cook: 1 hr 5 min
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 310
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 88 mg
- Sodium
- 215 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 25 min
- Cook: 1 hr 5 min
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 310
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 88 mg
- Sodium
- 215 mg
Ingredients
Directions
- 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
- 2.Press into the bottom of a 9-inch spring-form pan.
- 3.Refrigerate the crust while making the filling.
- 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
- 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
- 6.Bake at 350°F for 25 minutes.
- 7.Cool 30 minutes before adding the sour cream topping.
- 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
- 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.
