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Friday, March 29, 2013

Cheesecake a Sour Cream cheesecake



 I will get a picture of it out of the pan later. The above is a picture of it with the sour cream topping. Below is how it looks while cooling in the oven after removing the pan of water it sat in. below--




getting ready to spread the topping:


 Below is what it looks like as it is nearing the end of the baking cycle. You want the top to all puff up.


It will settle back down as it cools .in the oven (Note it looks darker than it actually is since I was taking the picture in the oven:  below is a picture of it in the water bath but I do not like it cooked in the bath  




 When we cut it I will try to remember to take another picture and add it. This is my favorite Cheesecake and it is different because it uses both  3 cups of sour cream and 2 packages of cream cheese all in the batter itself. VERY CREAMY--it comes out best in an 8 inch spring form pan

Best if cooked a day ahead.

For the Filling have at room temp:

1 cup sugar
3 eggs
2  packages of  8 ounce cream cheese
2 tsp vanilla
3 cups sour cream


For the crust:
graham cracker crust (if desired )

1 and 1/4 cup graham cracker crumbs
2 Tab sugar
3 Tab melted butter

Topping:
1 and 1/2 cups sour cream
2 tab sugar
1/2 tsp vanilla

First take a 9 inch springform pan (I actually prefer an 8 inch one because it comes out creamier in the 8 inch pan and taller--however I couldn't find my 8 inch pan) .  Preheat oven to 350 if making a crust (I omit since I am gluten free). To make the crust combine the crumbs and the 2 tab of sugar. Then mix in the melted butter very well. Press evenly in the bottom of the pan. Bake 5 minutes and then cool.

While crust is cooling---In a large bowl cream the sugar and the cream cheese together mixing well. Add the eggs one at a time, 3 cups of sour cream and the vanilla, blending well.  Pour into the pan on top of the  cooled crust.  Bake one hour or until middle of cake rises a bit and the top browns slightly (see photo--best if not quite so cooked)--using the 8 inch pan means you will have to cook it longer.  When the cake is done then Shut off oven and leave cake in oven with the door open for one hour. If you use an 8 inch pan it takes longer than this--so you will need to watch it. Perhaps 15 minutes additional or longer.

After doing the above remove cake from oven. Preheat oven to 425. Mix a cup to a cup and a half of sour cream, with 2 tab sugar and 1/2 teas vanilla. Spread over the top of cake and cook 5 minutes. Let cool and then refrigerate 5-6 hours or over night.

note if you try the water bath: Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake at 325 until just set in center, about 1 1/2 hours. Remove pan from water; let --1 hour in the oven with the door open.
NOTE: This time I tried the water bath that is described  BUT I do not like it this way as  I wrapped the pan with 2 layers of foil as pictured and placed it in an inch of hot water (boiling) and I set the oven to 325 and cooked it for 1 and 1/2 hours or a bit longer--I had to keep watching it. It is supposed to make it creamier and with less cracking on the top, but it didn't come out creamier this way--it was grainy and drier!! May be I need to cook it less in the water but I do not think I will use the water bath again!

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