How to Prepare Yummy sour cream cheesecake

sour cream cheesecake. Reviews for: Photos of Easy Sour Cream Cheesecake. Learn how to make Sour Cream Cheesecake. Be the first to rate & review!

Add the cream cheese and sugar and mix on low for. Serve it plain, with fruit, or your favorite topping. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar. You can cook sour cream cheesecake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of sour cream cheesecake

1. It's 250 grams of sour cream.
2. You need 80 grams of granulated sugar.
3. You need 45 grams of butter, melted.
4. Prepare 25 grams of flour.
5. You need 2 of eggs, medium size, separated.
6. It's 1 tsp of vanilla essence.
7. You need 1 of lemon skin, grated.
8. Prepare 200 grams of biscuits.
9. Prepare 100 grams of Butter.
10. Prepare 1 tsp of cinnamon powder.

Cheesecake is a New Year's family tradition. As is my grandmother always knocking over a huge thing of soda. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. Sour cream cheesecake can also have a final decorative topping in the form of a sour cream dollop.

sour cream cheesecake instructions

1. For the crust; Put biscuits and butter in food processor to combine then add cinnamon powder. Mix until biscuit and butter is well combine..
2. Then put in 6 inch baking pan with baking paper and bake in 200°C at 10 min..
3. For the cheesecake: Using the whisk bit the white egg until sticky and set a side..
4. Using rubber spatula, Combine the milted butter and sugar in a large bowl add the egg yolk and the sour cream after add the flour..
5. Add the white egg together with the batter and the lemon skin, combine until properly mix..
6. Put the batter in the pan with the warm crust and bake for 42-45min. In 150 degree c. Now cheesecake finished.

The final result is a smooth outer texture combined with a creamy, rich interior filling. This is the best cheesecake I've ever made. That's saying a lot because I've made many, many cheesecakes. Note: Sour Cream Cheesecake is best when made a day ahead. This cheesecake does not freeze well and freezing is not recommended.