Easy Sour Cream Cheesecake recipes - Cheesecake

Author: Bradley Lossett  

We have lightened it up with Neufchatel cheese and fat free sour cream with excellent results. This no bake cheesecake recipe with sour cream takes under 15 minutes to make and can be set in the fridge overnight.

Flo's Cheesecake With Sour Cream Frosting

Flo's Cheesecake With Sour Cream Frosting
Family tradition from hubby's side. Best cheesecake we have ever tasted! Very rich, but worth every calorie :) The secret to success is to add the eggs individually and mix each time. We have lightened it up with Neufchatel cheese and fat free sour cream with excellent results.
Provided by: noway
Total time: 110 minutes
Cook time: 90 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 8
Ingredients:
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons margarine or 2 tablespoons butter
  • 3 (8 ounce) packages cream cheese, room temp
  • 5 eggs, room temp
  • 1 cup white sugar
  • 2 teaspoons white sugar
  • 1 pint sour cream
  • 1/2 teaspoon vanilla
Nutrition:
  • Calories: 307.5 calories
  • Fat: 24.1 grams
  • Saturated Fat: 13.9 grams
  • Cholesterol: 125.5 milligrams
  • Sodium: 195.5 milligrams
  • Carbohydrate: 17.6 grams
  • Fiber: 0.1 grams
  • Sugar: 14.1 grams
  • Protein: 6.3 grams
How to cook:
  1. Crust:.
  2. Coat 9-inch springform pan with non-stick cooking spray.
  3. Mix graham cracker crumbs and butter together to form crust. I recommend starting out with 2 Tbsp butter and 1/2 cup of graham cracker crumbs and adding more as needed. The crust coats the bottom of the pan only.
  4. Filling:.
  5. Preheat oven to 300°F.
  6. Bring cream cheese and eggs to room temperature.
  7. Cut cream cheese into cubes and cream in a large bowl or mixer.
  8. Add 1 cup sugar gradually and blend well.
  9. Add eggs one at a time and mix well after each addition.
  10. Pour into the springform pan.
  11. Bake at 300 for 1 hour or until well-set (I often need an hour and 20 minutes).
  12. Cool for at least 20 minutes before putting on topping.
  13. Topping:.
  14. Mix together sour cream, 2 tsp sugar, and vanilla.
  15. Spread over cake and return to the oven for 15 to 20 minutes.
  16. Cool then refrigerate.
Notes: Instant Pot® Cheesecake with Sour Cream Topping, Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes …

Easy Sour Cream Cheesecake

Easy Sour Cream Cheesecake
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by: SBDEVENEY
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 6
Ingredients:
  • 1 (9 inch) prepared shortbread pie crust
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
Nutrition:
  • Calories: 324 calories
  • Carbohydrate: 28.1 g
  • Cholesterol: 80.5 mg
  • Fat: 21.2 g
  • Protein: 5.1 g
  • Saturated Fat: 11.6 g
  • Sodium: 199.9 mg
  • Sugar: 21 g
How to cook:
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  3. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Notes: Polish Cheesecake With Sour Cream Topping, Step 3: Make the Polish Cheesecake Filling. First, blend the cottage cheese in the food processor until you have a smooth lump-free consistency. …

No Bake Cheesecake With Sour Cream

No Bake Cheesecake With Sour Cream
This no bake cheesecake recipe with sour cream takes under 15 minutes to make and can be set in the fridge overnight. It's creamy, airy, and tangy!
Provided by: Lindy V.
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • 2 cups graham crackers, crushed
  • 1/4 cup brown granulated sugar
  • 1/2 cup salted butter, melted
  • 24 oz cream cheese, softened at room temperature
  • 1/3 cup caster sugar, sifted
  • 1/4 cup sour cream, room temperature
  • 1 tbsp lemon juice
  • 1 1/2 tsp vanilla extract or concentrate
  • 1 1/4 cups heavy whipping cream, room temperature
How to cook:
  1. Preheat an oven to 350°F (180°C). Then, line your 10-inch springform baking pan with non-stick baking paper and some cooking spray. This will add extra lubrication and will help your cheesecake come out easily!Place the graham crackers in the zip-seal bag and use a rolling pin to crush the crackers into crumbs. Combine the crumbs with the sugar and melted butter. Mix the ingredients together until you have a uniform crumb texture.Then, press the crumbs into a lined baking pan and make sure it is completely level. You can add a slight edge if you want to. Set the crust in the fridge and allow it to rest until it is needed.
  2. To make the filling, lightly beat the cream cheese in a mixing bowl to soften. Add the sugar to the beaten cream cheese and beat you get a uniform creamy mixture.Next, add the sour cream, lemon juice, and vanilla extract. Whisk the ingredients together until you have a uniform batter. Set these ingredients aside until they are needed again.Start whipping the heavy cream in a separate bowl until they reach medium peaks. Then, gently fold the cream into the cheesecake base.
  3. Gently pour the cheesecake batter into the crust-lined pan. Then, wrap the entire pan with plastic or saran wrap and place it in the fridge to set it overnight.
Notes: Quick And Easy No Bake Cheesecake Recipe With Sour, Ingredients for the sour cream cheesecake 24 oz cream cheese, softened at room temperature 1/3 cup caster sugar, sifted 1/4 cup sour cream, …

Creamy Homemade Cheesecake

Creamy Homemade Cheesecake
This Creamy Homemade Cheesecake features a thick, rich filling and a homemade cheesecake crust.
Provided by: Julianne Dell
Total time: 480 minutes
Cook time: 60 minutes
Prep time: 420 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 3/4 cups (157g) graham cracker crumbs
  • 2 tablespoons (28g) brown sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • 32 ounces (904g) full-fat cream cheese, at room temperature
  • 3/4 cup (143g) granulated sugar
  • 1/2 cup (96g) full-fat sour cream, at room temperature
  • 2 teaspoons (10g) pure vanilla extract
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
Nutrition:
  • Serving Size: 1 slice
  • Calories: 575 calories
  • Sugar: 25g
  • Sodium: 411mg
  • Fat: 44g
  • Carbohydrate: 36g
  • Fiber: .5g
  • Protein: 9g
  • Cholesterol: 228mg
How to cook:
  1. For the crust
  2. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.
  3. Grind the graham crackers into a fine crumb. Mix together with the brown sugar and then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan
  4. Bake at 325°F for 8-9 minutes. Allow the crust to cool. Then wrap the crust with a slow cooker liner and tie a knot in the side of the bag to secure around the pan. Set aside.
  5. For the filling
  6. In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
  7. Next add the sour cream and vanilla extract and mix on low speed until well combined.
  8. Whisk the eggs and egg yolks together and slowly add to the batter, ensure it’s well mixed before adding more. Scrape down the bowl occasionally. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick.
  9. Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it about halfway up the sides of the springform pan.
  10. Bake at 325°F for approximately 60 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for one hour. This allows the cheesecake to continue to cool slowly, which helps to prevent cracking.
  11. Remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for 4-6 hours until the cheesecake has set.
Notes: 10 Best Cheesecake with Cream Cheese, Cinnabun Cheesecake with Cream Cheese Frosting Hugsand Cookies xoxo. vanilla, eggs, butter, butter, ground cinnamon, powdered sugar and 16 more. For Spring – Carrot …
Write a comment: