Sour Cream Cheesecake With Zwieback Crumbs Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 45 Min
Ready In1 Hr 50 MinDifficulty LevelBit Difficult
Health IndexAverageServings8
Ingredients
| CRUST | ||
| 1 1/2 cups zwieback crumbs | ||
| Sugar | 1 Cup (16 tbs), divided | |
| Butter | 6 Tablespoon, melted | |
| Cream cheese | 1/2 Cup (16 tbs) (FILLING) | |
| 2 cups SEALTEST Cottage Cheese | ||
| Eggs | 3 , separated (FILLING) | |
| Cornstarch | 2 Tablespoon (FILLING) | |
| 1 cup SEALTEST Sour Cream | ||
| Lemon peel | 1 1/2 Teaspoon, grated (FILLING) | |
| Lemon zest | 1 Tablespoon (FILLING) | |
| Pure vanilla extract | 1 Teaspoon (FILLING) | |
| Fat free sour cream | 1 Cup (16 tbs) (Topping:) | |
| Granulated white sugar | 2 Tablespoon (Topping:) | |
| Pure vanilla extract | 1/2 Teaspoon (Topping:) | |
Directions
GETTING READY
1. Preheat oven to 325° F.
2. In a mixing bowl, combine crumbs, 1/4 cup sugar, and butter.
3. Grease an 8 inch springform pan.
4. On the bottom and sides of greased pan, press the crumb evenly.
5. Cover the crust and refrigerate until filling is ready.
MAKING
6. In the electric mixer bowl, put together cream cheese, cottage cheese, remaining sugar and corn flour; run over medium speed and beat for about 2 minutes until mixture is smooth.
7. Add 1 egg at a time and beat well before the next addition.
8. Add the sour cream, lemon zest and vanilla extract; beat until well combined.
9. Into the chilled crust, pour the filling and place the pan in a larger baking dish.
10. Place the dish in the oven and bake for 15 minutes.
11. Reduce the oven temperature to 250 degrees Fahrenheit and bake for another 60-90 minutes until the crust is firm and the cake is slightly wet and wobbly.
12. Place the cake on a wire rack for cooling.
13. In a small bowl, mix sour cream, sugar, and vanilla extract.
14. Over the warm cheesecake, spread the cream topping and bake for another 15 minutes.
15. Take out the cake from the oven separate the cake form the dish by running a spatula around the edge.
16. Let the cheesecake cool down completely.
FINALISING
17. Using plastic wrap, cover the cake and refrigerate overnight or for several hours.
SERVING
18. Serve Sour Cream Cheesecake with fresh fruits.
1. Preheat oven to 325° F.
2. In a mixing bowl, combine crumbs, 1/4 cup sugar, and butter.
3. Grease an 8 inch springform pan.
4. On the bottom and sides of greased pan, press the crumb evenly.
5. Cover the crust and refrigerate until filling is ready.
MAKING
6. In the electric mixer bowl, put together cream cheese, cottage cheese, remaining sugar and corn flour; run over medium speed and beat for about 2 minutes until mixture is smooth.
7. Add 1 egg at a time and beat well before the next addition.
8. Add the sour cream, lemon zest and vanilla extract; beat until well combined.
9. Into the chilled crust, pour the filling and place the pan in a larger baking dish.
10. Place the dish in the oven and bake for 15 minutes.
11. Reduce the oven temperature to 250 degrees Fahrenheit and bake for another 60-90 minutes until the crust is firm and the cake is slightly wet and wobbly.
12. Place the cake on a wire rack for cooling.
13. In a small bowl, mix sour cream, sugar, and vanilla extract.
14. Over the warm cheesecake, spread the cream topping and bake for another 15 minutes.
15. Take out the cake from the oven separate the cake form the dish by running a spatula around the edge.
16. Let the cheesecake cool down completely.
FINALISING
17. Using plastic wrap, cover the cake and refrigerate overnight or for several hours.
SERVING
18. Serve Sour Cream Cheesecake with fresh fruits.
Chef
