Sour Cream Cheesecake Recipe
This Sour Cream Cheesecake has always been a perennial favorite and for the reason is simply unbeatable! Made using cottage cheese on shortbread cookie crumbs, this Sour Cream Cheesecake is flavored in vanilla and exudes the true lemony feel! A must try cheesecake recipe for all.
Ingredients
| 1 1/2 cups shortbread cookie crumbs | ||
| Unsalted butter | 1/2 Cup (16 tbs), melted | |
| Cottage cheese | 1 Carton (1l) | |
| Lemon juice | 1 Tablespoon | |
| 1/4 teaspoon grated lemon rind | ||
| Egg | 1 , beaten | |
| Confectioner’s sugar | 1/4 Cup (16 tbs), sifted | |
| Vanilla extract | 1/8 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
Directions
Line bottom of 10 x 4-inch loaf pan with removable sides with greased and floured aluminum foil.
Combine crumbs and butter; mix well.
Press mixture firmly over bottom of prepared pan.
Drain cottage cheese well; place in blender or food-processor container.
Blend until free of large lumps.
Combine cottage cheese, lemon juice, lemon rind, egg, sugar, and vanilla in mixing bowl; mix well.
Fold in sour cream.
Spoon mixture evenly over crumb mixture; smooth the top.
Can pipe with 1/4 recipe Basic Cream-Puff Pastry, if desired.
Bake at 350°F about 50 minutes or until cheese cake tests done.
Cool well.
Refrigerate overnight.
You can add 1/4 cup chocolate chips or raisins to cheese mixture before baking, if desired.
Combine crumbs and butter; mix well.
Press mixture firmly over bottom of prepared pan.
Drain cottage cheese well; place in blender or food-processor container.
Blend until free of large lumps.
Combine cottage cheese, lemon juice, lemon rind, egg, sugar, and vanilla in mixing bowl; mix well.
Fold in sour cream.
Spoon mixture evenly over crumb mixture; smooth the top.
Can pipe with 1/4 recipe Basic Cream-Puff Pastry, if desired.
Bake at 350°F about 50 minutes or until cheese cake tests done.
Cool well.
Refrigerate overnight.
You can add 1/4 cup chocolate chips or raisins to cheese mixture before baking, if desired.
Chef
