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Sour Cream Cheesecake Recipe

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This recipe for Sour Cream Cheesecake is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
1.75 c flour, 2 eggs
1 c butter, 1 tbsp milk
1 c sugar, 1 tsp vanilla

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

Filling:
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
Directions:
Directions:
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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