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How To Make A Sour Cream Cheesecake
Cheesecake is probably my favorite dessert, besides ice cream. And like ice cream I have a few recipes for cheesecake. Here is a quick sour cream cheesecake recipe that I came up with. It doesn’t take a lot of time or a have a lot of ingredients. If you want to make it even easier, use a store-bought graham cracker crust. I do and it’s a time saver.
2 cups (16 oz.) cream cheese
1 cup (8 oz.) sour cream
½ cup white sugar
¼ cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon pure vanilla extract
¼ cup milk (optional--use if batter is too thick) *
1. Pre-heat oven to 350 degree f.
2. In a mixing bowl, or a standing mixer, blend together cheese and sour cream.
3. Add eggs and mix together.
4. Add sugars and flour and mix well together.
5. Stir in vanilla and milk.
6. Pour batter into a 9 inch graham cracker crusted pie pan.
7. Bake for 45 minutes or until center is set when shaken.
8. Cool completely before serving or refrigerating.
*NOTE: The first time I made this, I used the 1/4 cup of milk and it turned out perfect. When I made two cakes, I doubled the ingredients and (using 1/2 a cup of milk) they turned out too thin. When you double of the sour cream, eggs and the cream cheese, there is enough liquid that you really don't need to add the milk. So if you think you need to add it (because it's too thick), just add a little at a time to get the right consistency, even for just one cheesecake. Plus, if you bake two at a time, check the cakes at 45 minutes, if centers aren't set, bake for anouther 5 minutes, but no longer, or you'll dry out the cakes.
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