"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Cheesecake Recipe

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This recipe for Sour Cream Cheesecake, by , is from The Barrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Emily Barrick
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional for brushing the pan
1 Tablespoon sugar

Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 Tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Directions:
Directions:
Preheat oven to 300 F. Brush some of the melted butter around a 9 by 3 inch cake pan (you can also use a spring form pan). Adhere parchment paper to the bottom and the sides of the pan (if using a spring form pan, you do not need to do this).

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 Tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Let cool. The additional crumbs from the sheet pan are used for the sides of the cheesecake when it is finished cooling.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour half the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooked crust.

Lower oven temperature to 250 F. Place cheesecake into a preheated water bath (if using a spring form pan you will need to wrap the pan in tin foil so water doesn't leak through) in the oven for 2 hours. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for 15 seconds (skip this step if using a spring form pan). Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Number Of Servings:
Number Of Servings:
8 to 12 slices
Preparation Time:
Preparation Time:
9 hours
Personal Notes:
Personal Notes:
Read the entire recipe and directions before you start. This is a great rainy day recipe and it is really yummy!

 

 

 

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