SOUR CREAM CHEESECAKE
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
- To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
- Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
- To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
- Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
- Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
- To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
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Malvern Mudzemeti
[email protected]This cheesecake was a bit too dense for my taste, but it was still very good. I would recommend using a different cheesecake recipe next time.
Nerro Junior
[email protected]This cheesecake was amazing! It was so creamy and delicious. I loved the sour cream flavor. I will definitely be making this again.
Tracy Turner
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! It was creamy, delicious, and had the perfect amount of sourness. I will definitely be making this again.
keshab bhat
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Dr khan vai
[email protected]I made this cheesecake for my family and they loved it! It was so creamy and delicious. I will definitely be making this again.
TABREZ MANDLI
[email protected]This cheesecake was delicious! The sour cream added a nice tanginess to the cheesecake and the crust was perfect. I will definitely be making this again.
Sacheen Sunari
[email protected]I was a bit disappointed with this cheesecake. It was a bit too dense for my taste and the sour cream flavor was a bit too strong. However, I did like the crust.
Jenny Boldon
[email protected]This cheesecake was amazing! It was so creamy and delicious. I loved the sour cream flavor. I will definitely be making this again.
Stewart Blandford Dance
[email protected]The cheesecake was good, but the crust was a little too crumbly for my taste. I would recommend using a different crust recipe next time.
Josh Swafford
[email protected]This cheesecake was easy to make and very delicious. The sour cream added a nice tanginess to the cheesecake. I will definitely be making this again.
Maham Zahid
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! It was creamy, delicious, and had the perfect amount of sourness. I will definitely be making this again.
Xander Cary
[email protected]This cheesecake was a bit too sour for my taste, but it was still very good. I would recommend using less sour cream next time.
Kasem Kasem
[email protected]The best cheesecake I've ever had! The sour cream makes it so creamy and delicious. I highly recommend this recipe.
Yeabsra Muye
[email protected]This cheesecake was easy to make and turned out great! I loved the sour cream flavor and the crust was perfect. I will definitely be making this again.
begüm demirörs
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and couldn't stop raving about how creamy and delicious it was. I will definitely be making this cheesecake again for my next party.
Aiman Safdar
[email protected]This cheesecake was absolutely delicious! The sour cream added a wonderful tanginess that balanced out the sweetness of the cheesecake perfectly. The crust was also perfectly crispy and buttery. I will definitely be making this cheesecake again and a