Sour Cream Cheesecake
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
59
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (softened)1 cup
Sugar1 large
Egg Yolk1 tsp
Baking Powder1 tsp
Salt450 g
Cream Cheese3 large
Egg2 tsps
Vanilla ExtractDirections:
1
Special equipment: One 3-inch deep 9-inch springform pan; a 10 by 15-inch jellyroll pan Position a rack in the middle of the oven and preheat to 350 degrees F
2
Butter the bottom of the springform pan and line with parchment or waxed paper
3
Set aside
4
To make the base: Beat together the butter and sugar by hand until light and fluffy
5
Beat in the yolk until smooth
6
Combine the flour, baking powder, and salt
7
With a rubber spatula, gently fold into the butter mixture
8
The mixture will be crumbly
9
Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom
10
Bake for about 25 minutes, until the crust is golden and baked through
11
Transfer to a rack and reduce the oven temperature to 325 degrees F
12
To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds
13
Stop the mixer and scrape down the bowl and beater
14
Add the sugar in a stream, mixing for no more than 30 seconds
15
Stop and scrape again
16
Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds
17
Repeat with the remaining sour cream
18
Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition
19
Beat in the vanilla extract
20
Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides
21
Pour the batter into the pan
22
Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch
23
Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center
24
Remove from the oven and lift the cheesecake out of the hot water
25
Remove the foil and let cool completely on a rack
26
Wrap the cheesecake and chill overnight
27
To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake
28
Unbuckle the pan side and lift off
29
Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter