Make Cheese Cake With Sour Cream
Sour cream is a popular addition to baked cheesecakes. It is often used by bakers because it results in a creamier texture than cheesecakes made with milk, and it can be frozen without changing the taste or texture of the pie. This recipe yields one 9-inch sour cream cheesecake which will serve 10-12 people.
Instructions
1. Preheat the oven to 375 degrees F. Combine the graham cracker crumbs, 1 tbsp. granulated sugar and cinnamon in a large mixing bowl. Add the melted butter and stir to combine.
2. Transfer the graham cracker mixture to a 9-inch springform pan. Press evenly along the bottom and about two inches up the sides of the pan with your fingers to form the cheesecake crust. Set aside.
3. Combine the packages of cream cheese, 1 cup of granulated sugar, flour, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 3 to 5 minutes.
4. Stir in the sour cream, eggs, and lemon zest. Beat again on medium speed until a smooth consistency is achieved. Pour the cheesecake filling into the prepared graham cracker crust.
5. Place the springform pan into a shallow baking dish and place in the oven. Bake for 35 to 40 minutes, or until the outer two inches of the cheesecake appears set when shaken gently.
6. Remove the sour cream cheesecake from the oven and place the entire pan on a wire cooling rack. Allow the cake to stand for 30 minutes. Remove the sides of the springform pan and allow the cheesecake to cool completely on the rack.
7. Place the cheesecake in a covered container and chill for at least four hours before cutting and serving. For best results and for a firmer cheesecake, chill overnight before serving.
Tags: graham cracker, Cake With, Cake With Sour, Cheese Cake, Cheese Cake With, cream cheesecake, granulated sugar