Classic Sour Cream Cheesecake
Classic Sour Cream Cheesecake recipe
Yield
16 servingsPrep
15 minCook
55 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
shortbread cookie crumbs
about 24 cookies |
* |
| 2 | tablespoons |
margarine
or butter, melted |
|
| 24 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 4 | large |
eggs
|
|
| 8 | ounces |
sour cream
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
shortbread cookie crumbs
about 24 cookies |
* |
| 3E+1 | ml |
margarine
or butter, melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 4 | large |
eggs
|
|
| 231.2 | ml/g |
sour cream
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs then sour cream and vanilla.
Pour into prepared pan.
Bake 50 to 55 minutes or until lightly browned around the edge (center will be slightly soft).
Cool. Chill. Garnish as desired. Refrigerate leftovers.
