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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Sour Cream Cheese Cake Recipe

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This recipe for Classic Sour Cream Cheese Cake is from The Bernardy Family Cookbook Project, 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:  
24 Shortbread cookies processed into coarse crumbs
2 T butter, melted
3 8 oz packages reduced fat cream cheese, softened
1 8 oz can low fat (or not) sweetened condensed milk
4 eggs
1 8 oz container low fat sour cream
1 T vanilla extract
Directions:
Directions:
1. Preheat oven to 350º
2. Combine cookie crumbs and melted butter and press firmly in the bottom of a prepared 9-inch springform pan.
3. Beat cheese in a large mixer bowl until fluffy. Gradually beat in the sweetened condensed milk until smooth. Beat in eggs then the sour cream and vanilla. Pour over cookie crumb crust.
4. Bake in the center of the oven for 50 to 55 minutes, until the edges are a little golden but the middle remains slightly "jiggley."

Remove, cool on a rack initially then refrigerate. If you can give it over night, that much the better. If not, give it a few hours. You can serve as is, or, any good berry compote, strawberry, blueberry, huckleberry, cherry, enhances it further. Spread the compote over the cake and allow it to chill several hours.
Number Of Servings:
Number Of Servings:
Depends on how thick you slice it
Preparation Time:
Preparation Time:
30 minutes to assemble, an hour to bake and chill several hours
Personal Notes:
Personal Notes:
Although modified a bit, this recipe is otherwise straight from the pages of "Best Loved Recipes of All Time," and that's quite a statement that title makes. Winnie and I received the book as a wedding gift from Winnie and Earl Wehner. It is a midwest, white bread classic cookbook that I've used countless times.

 

 

 

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