Cream Cheesecake
Submitted by sksw58
Classic cream cheesecake on a buttery graham cracker crust with sour cream in the filling and a sweetened sour cream topping. Dense, smooth, and crack-resistant.
YIELD
1 cakePREP
10 minCOOK
45 minREADY
1 hrsNo water bath. No springform pan. No drama.
This cheesecake keeps things straightforward with a graham cracker crust pressed into a regular pie pan, a filling made from a full pound of cream cheese with sour cream and cornstarch for stability, and a gentle bake that won’t send cracks across the surface.
The secret is not overmixing the filling. You want it smooth, not fluffy, because trapped air expands in the oven and cracks when it cools.
A sweetened sour cream topping goes on after baking, giving it that bakery-finished look with a cool, tangy layer on top.
Chef Tips
- Don’t overmix the filling. Beat just until smooth and stop. Overmixing whips in air, which puffs up in the oven then collapses and cracks as it cools.
- Cornstarch is the unsung hero here. It helps the filling set without eggs, giving you a dense, creamy texture instead of a dry, cakey one.
- Cool slowly. Turn the oven off and crack the door open, letting the cheesecake come down in temperature gradually. Sudden temperature changes cause cracking.
- Freeze beautifully. This cheesecake freezes well wrapped in plastic, so make it ahead for parties.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
For crust combine crumbs, sugar and butter and mix well.
Press firmly into 9 inch pie-pan covering bottom only.
Bake for 8 min., or until the edges are slightly brown.
Reduce oven to 350℉ (180℃). For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer.
Mix until sugar has disolved.
Add the butter and vanilla and blend until smooth.
Be careful not to overmix, or the filling will become too fluffy and will crack when cooling.
Pour the filling over the crust.
Bake for 30 to 35 min.
Cool 1 hr. For topping, mix sour cream and powdered sugar.
Spread mixture over top of cooled cheesecake.
Chill or freeze until ready to eat.
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