Sour Cream Cheesecake

[indyfrisco]

I love to bake as much as I love to BBQ.

My babysitter had my cheesecake and wanted the recipe so I typd it up for her and thought I'd post it here. Here's my winner for cheesecake. Cheesecake is my favorite cake, barely beating Red Velvet. Those being two completely different types of cakes, I would put them in different catagories. Anyhow, enjoy. If you have any suggestions or variations, I'm all ears. I'm just a plain jane cheesecake kinda guy though. Don't like all kinds of flavors in my cheesecake. This is rich enough as it is.

Sour Cream Cheesecake

Equipment:
9" Springform Pan
Parchment Paper
Water Bath pot/pan

Ingredients:
Crust:
40 Graham Cracker Squares
1 T sugar + 1 tsp
6 oz. unsalted melted butter (1.5 sticks)

Filling:
20 oz cream cheese room temp (2.5 packages)
1 1/4 cup sour cream room temp
1 cup sugar
1 T vanilla
2 eggs room temp
3 egg yolks room temp
1/3 cup heavy cream room temp

Directions:

You will need a water bath. I have an 18 qt. roasting oven pan that I use. You also need a rack to set in the water bath to keep the cake above water. The steam helps cook the cheesecake and keeps it moist so it does not dry out.

Making the crust:

Preheat oven to 300 degrees.

Place the base insert of the spring form pan on some parchment paper. Trace the outline of the base onto the paper using a marker or pen. Cut out the circle inside the line so that when you put the paper on the base insert and clamp the pan, there is no hangover to the outside.

Cut a long stip of parchment for the sides. Easiest way to do this is clamp the pan down and roll the parchment along the outside of the pan. Then, cut the paper to the spot once you get all around the pan. Let the parchment roll back up. Mark a spot an inch higher than the pan and cut the rolled up parchment at that spot. Keeps the edge nice and straight.

Place the graham cracker squares in a food processor and process. You might need to do two batches. If you do not have a processor, put them in a plastic bag and crush into small pieces with a rolling pin or can of soup. Put the processed or crushed crackers in a bowl and put the 1T + 1 tsp sugar and 5 of the 6 oz. of melted butter in. Stir with a spoon until uniform. I sometimes have to get in there with my hands to break up lumps and make uniform. Whatever works for you.

Make sure the spring form pan is closed with the insert inside. Using a brush and the remaining 1 oz. of butter, brush the inside of the pan and sides liberally with the butter. Put the base parchment down first. Then, put the parchment on the sides in. The end of the parchment should stick to the sides with a little butter brushed on it. Then, brush the tops of the parchment paper as well so the crust does not stick to it.

Press 2/3 of the graham cracker mixture into the bottom of the pan. Pack it tightly. Plase the other 1/3 of the mixture onto a nonstick cookie sheet and spread out. This will be what you press onto the sides and sprinkle on top once it is done. Bake at 300 for about 12 minutes. Once it is done, let it cool. I put it in the fridge to cool for about 10 minutes to save time. Let the remaining crumbs on the cookie sheet cool completely and put in a ziploc bag.

Making the filling:

Drop the oven to 250 degrees. Fill the water bath with hot water to the point that is needed. You might want to do this before you place the cake in the bath to be sure you don't overfill. Place the bath in the oven to begin heating up.

I use a Kitchen Aid mixer but a hand mixer will work just fine. Here is instructions using any kind of mixer. Put the sour cream in the bowl and beat for about 10 seconds. This just breaks it up. Add the cream cheese and sugar and continue mixing until well blended. You may need to scrape the sides of the bowl to incorporate completely.

In a separate bowl, combine the vanilla, eggs, yolks and heavy cream. Beat with whisk until combined. Begin beating the cream cheese mixture again with mixture and slowly pour egg mixture in as it beats. Once the filling is incorporated completely, pour into the lined crust.

Put the cake on the rack in the water bath above the water level and bake at 250 degrees for 80 minutes. After 80 minutes, turn the oven off and leave the cake in there in the water bath for another 80 minutes.

After the second 80 minutes, put the cake in the fridge. Do not remove the spring form pan or the parchment paper. Let cake sit in fridge overnight to completely set. I like to let set for at least 24 hours. If you cut into the cake too early, it will just run out like pudding. It needs awhile in the fridge to completely set.

Once the cake is set, open the spring form pan and remove the sides. Peel off the parchment from the sides of the cake. Do it slowly. You can leave the bottom pan on if you like. I always do. The parchment protects the pan when you cut it. Use the leftover crumbs to decorate the sides of the cake. Just press them in. You can sprinkle some on top if you have leftovers. I usually do.

To cut, I use a long bread knife but a chef's knife will do. Run the knife under hot water. Slice the cake to the center and run it through the crust. Use your fingers at the base of the crust and pull the knife out. It may be "dirty" from the filling. Rinse off the filling under hot water and do again. This is not completely necessary, but it helps keep clean cuts of the cake.

Suggested toppings: Cherry pie filling, fresh strawberries with sugar stirred in overnight, semi-sweet chocolate ganache.

[ppanther]

Now I want cheesecake. I'll take a slice with ganache, please.

I once made a 'plain' cheesecake recipe that had lemon zest in the batter. I don't remember how much. It didn't make it taste like lemon cheesecake, it just added this nice tart edge... delicious. That's the only suggestion I'd make... otherwise, go with what works for you.

I might have to make a cheesecake this weekend. *sigh*

[trev]

How are you feeling pp? Much better I hope!

I always put a layer of sour cream on top of cheesecake the last 15 minutes of baking.
It's not the same without it.

[ppanther]

How are you feeling pp? Much better I hope!

I always put a layer of sour cream on top of cheesecake the last 15 minutes of baking.
It's not the same without it.

I'm feeling 90% better, which is a HUGE improvement... but I still don't feel great sometimes. I'm not having that 2nd trimester "honeymoon period" but ya know what... I'm over half-way through, I can deal with it. Thanks for asking! :)

[trev]

I wasn't one of those women that loved being pregnant. Loved the end result though. Boy, girl or surprise? Always surprise for me. I wouldn't have it any other way.

[Mikey]

I wasn't one of those women that loved being pregnant. Loved the end result though. Boy, girl or surprise? Always surprise for me. I wouldn't have it any other way.

I hope this is leading up to something that has to do with cooking.

You didn't eat your kids did you?

[Goober McTuber]

How are you feeling pp? Much better I hope!

I always put a layer of sour cream on top of cheesecake the last 15 minutes of baking.
It's not the same without it.

I'm feeling 90% better, which is a HUGE improvement... but I still don't feel great sometimes. I'm not having that 2nd trimester "honeymoon period" but ya know what... I'm over half-way through, I can deal with it. Thanks for asking! :)

Congratulations, ppanther, and good luck when the blessed day arrives. In the spirit of Halloween, I’ve heard the process compared to shitting a pumpkin.

[Headhunter]

I once made a 'plain' cheesecake recipe that had lemon zest in the batter. I don't remember how much.

I usually zest a small to medium size lemon. You're right, it doesn't make it a lemon cheesecake.

Also, add 1/2 teaspoon of cinnamon to the crust or use cinnamon Graham crackers. It adds another layer of complexity to the taste. And one tip, don't overwork the batter. Cheesecakes are really custards, not cakes, and overworking the custard will result in a much denser cheesecake. That's especially important if you're going to incorporate cream, which will start to set up if overworked.


I absolutely love making cheesecakes. Not just "Plain" ones. I like making a chocolate/pumpkin swirl cheesecake around Thanksgiving, and I'll have to dig up my eggnog cheesecake recipe before Christmas. I make one every year, and it's a great twist on a cheesecake.

[ppanther]

How are you feeling pp? Much better I hope!

I always put a layer of sour cream on top of cheesecake the last 15 minutes of baking.
It's not the same without it.

I'm feeling 90% better, which is a HUGE improvement... but I still don't feel great sometimes. I'm not having that 2nd trimester "honeymoon period" but ya know what... I'm over half-way through, I can deal with it. Thanks for asking! :)

Congratulations, ppanther, and good luck when the blessed day arrives. In the spirit of Halloween, I’ve heard the process compared to shitting a pumpkin.

Thanks Goober, and.... thanks Goober. :|

HH, eggnog cheesecake sounds interesting. I just got the latest Fine Cooking and in it is the cheesecake I will be making this Christmas -- Ginger-Molasses Cheesecake. It looks like pure heaven.

[indyfrisco]

HH,

I think the chocolate/pumpkin swirl sounds interesting. I'm a huge pumpkin pie fan. I've never mixed pumpkin and chocolate. Not sure how I would like that. Post the recipe and I'll give it a shot. I've made pumpkin cheesecake before and it was good.

[indyfrisco]

pp,

best of luck. My wife has less than 4 weeks to go. She's miserable right now, but I'm cooking up something for her each night to make her forget about that baby...or at least take her mind off the pain. And I was bitching about my recent arthro knee surgery...

[Headhunter]

I'll dig both up and get 'em posted soon.

PP, you'll dig the presentation of the eggnog cheesecake. It's kind of a cake like decoration with cranberries and sugared rosemary making a holly ring around the outside. Very festive.

[Diogenes]

Agree with the cinnimon graham crackers in the crust. I usually use 1 tsp each of almond extract and/or lemon juice in the filing. The next to last one I made was Blackberry/blueberry (crushed blackberries, whole blueberries in the filling). I had extra blackberries left over so I decided to try something new...

After making the filling, seperate out 1/3. Melt 1/2 cup cholcalate chips, 1 tbsp. butter, 1/4 cup sugar, add to the smaller portion. Place 1/2 half of the plain filling in crust, top with cholcalate mixture, top that with rest of plain. Bake.

Mix 1 cup blackberries (crushed) 1/4 cup sugar, 1 tsp lemon juice. Mix well, after cheesecake chills enough to set, top with blackberry topping. Sprinkle shredded coconut on top. Chill at least 4-6 hours before serving.


Edit-Just came up with a name-Neopolitan Chessecake. Looks like Neopolitan ice cream.

Amaretto Cheesecake kicks ass too, BTW.