Sour Cream Walnut Cheesecake Recipe
Ingredients
| 1 cup zwieback crumbs | ||
| Sugar | 2 Tablespoon | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Cream cheese package | 2 , softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 1/2 Teaspoon | |
| Eggs | 3 , Well beaten | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
Directions
1. Combine zwieback crumbs, the 2 tablespoons sugar and 2 tablespoons of the walnuts; blend in butter or margarine. Press mixture evenly on bottom and side of an 8-inch spring-form pan. Chill.
2. Beat cream cheese with electric mixer at medium speed, in a large bowl, until fluffy. Gradually beat in sugar and 1 teaspoon of the vanilla. Beat in eggs, one third at a time. Turn into prepared pan.
3. Bake in moderate oven (350°) 40 minutes, or until center is firm. Remove from oven. Cool on wire rack 5 minutes, away from drafts.
4. Combine sour cream, remaining sugar and vanilla. Spread over top of cake; sprinkle with remaining walnuts.
5. Return to moderate oven (350°) 5 minutes, or until topping is set. Remove from oven; cool in pan on wire rack, away from drafts. Remove side of pan. Refrigerate several hours before serving.
2. Beat cream cheese with electric mixer at medium speed, in a large bowl, until fluffy. Gradually beat in sugar and 1 teaspoon of the vanilla. Beat in eggs, one third at a time. Turn into prepared pan.
3. Bake in moderate oven (350°) 40 minutes, or until center is firm. Remove from oven. Cool on wire rack 5 minutes, away from drafts.
4. Combine sour cream, remaining sugar and vanilla. Spread over top of cake; sprinkle with remaining walnuts.
5. Return to moderate oven (350°) 5 minutes, or until topping is set. Remove from oven; cool in pan on wire rack, away from drafts. Remove side of pan. Refrigerate several hours before serving.
Chef
