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Sour Cream Cheesecake Recipe

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This recipe for Sour Cream Cheesecake, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Johnson
Added: Thursday, November 29, 2007


1.75 c flour, 2 eggs
1 c butter, 1 tbsp milk
1 c sugar, 1 tsp vanilla

1 c sour cream
1/4 c sugar, 1 tsp vanilla

1/2 lb cottage cheese
(or 1:1::cottage:cream ch)
1/2 c sugar
1/2 c sour cream
1 tsp vanilla
2 eggs

Make filling before the base. Beat cheese ‘til soft & smooth,
adding the sugar. Beat in the cream & vanilla extract, then the
eggs, one at a time. Beat until well blended, then put aside &
make the base. Line the base & grease the inside of a 10”
loose-based layer cake pan or flan pan at least 2” deep.
Sprinkle a little flour on the bottom. Cream butter & sugar ‘til
light and fluffy. Beat in the eggs, one at a time, then stir in milk
& vanilla. Beat or stir in the remaining flour & blend thoroughly.
Spread the batter over the base & sides of the pan (more
thickly on the bottom). Spoon in the filling mixture. Bake at 325
F for 1 hr. While baking, stir together the topping ingredients.
When the cheesecake is cooked, spoon the topping over the
filling & return to the oven for 5 min.

Cool in the turned off oven with door open for 10 minutes only,
then finish cooling at room temperature. Refrigerate for at
least 4 hr before serving.




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