Sour Cream Cheesecake
Sour
Cream Cheesecake
This recipe belonged to Ginny's
mother. You can vary the ingredients to suit your taste and menu. The graham
cracker crust is best with the vanilla and lemon juice in the topping, while the
chocolate crust goes best with the almond extract in the topping. We like to
serve the chocolate-crusted version garnished with raspberries.
Ingredients
Crust:
| 1 1/2 cups
cookie crumbs: graham cracker or chocolate
wafer. |
|
| 1/3 cup light
brown sugar |
|
| 1/4 cup (1/2
stick) melted butter |
|
Filling:
| 1 pound
cream cheese or neufchatel
3/4 cup sugar
5 eggs
1 teaspoon vanilla flavoring
|
| Topping:
1 1/2 cups sour cream
1/2 cup sugar
1/2 teaspoon vanilla and 1 teaspoon lemon juice or
1/4 teaspoon almond extract
|
|
Mix the ingredients for the crust and
press into the bottom of a 9-inch spring form pan. Bake for 12 minutes in the
center of your oven at 350°. Remove from the oven.
Beat the cream cheese and the 3/4 cup
sugar together well. Add the eggs, one at a time, beating in well. Add the
vanilla flavoring and pour into the crust. Bake for 35 minutes at 350°.
Mix the topping ingredients, using either
vanilla and lemon juice or almond flavoring, and pour over the cheesecake.
Smooth to edges of pan. Bake for 5 minutes more. Cool the cake on a rack, then
cover and chill for at least 4 hours.
Serves 12
| 
