Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sour cream cheesecake fusf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Sour Cream Cheesecake FUSF is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sour Cream Cheesecake FUSF is something which I have loved my whole life.
Cream together cream cheese and sugar. Add eggs one at time, blending well. Learn how to make Sour Cream Cheesecake.
To get started with this recipe, we have to prepare a few components. You can cook sour cream cheesecake fusf using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sour Cream Cheesecake FUSF:
- Get Crust
- Make ready 15 graham crackers
- Make ready 2 tablespoons sugar
- Prepare Pinch salt
- Take 4 tablespoons melted, unsalted butter plus 1 teaspoon
- Make ready Filling
- Get 1 lb. room temperature cream cheese
- Get 1 lb. room temperature marscarpone cheese
- Get 1 1/3 cups sugar
- Prepare Pinch salt
- Make ready 2 teaspoons vanilla
- Get 4 room temperature eggs
- Prepare 2/3 cup sour cream
- Prepare 2/3 cup heavy cream
- Make ready Topping
- Prepare 1/2 cup sour cream
- Take 1/4 cup confectioners sugar
- Prepare 1/2 teaspoon vanilla extract
- Get 1 cup frozen pineapple chunks
- Prepare 1/3 cup brown sugar
- Get 2 tablespoons unsalted butter
A creamy baked Sour Cream Cheesecake topped with fresh berries. Made without a water bath, this easy, extra creamy cheesecake is perfect for a. This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!
Instructions to make Sour Cream Cheesecake FUSF:
- Preheat oven to 350. Wrap 9 inch springform pan 3 times in heavy foil.
- Pulse graham crackers in food processor until finely ground. Place in bowl and add sugar, melted butter and salt. With clean hands combine, then press evenly into bottom of pan. Bake for 10 minutes, then cool completely. Reduce oven heat to 325.
- Place cream cheese and marscarpone in mixer bowl. Mix on medium speed for 3 minutes. Add sugar and beat for additional 3 minutes. Add salt and vanilla, then eggs one at a time, still on mediums speed. Add sour cream and then heavy cream. Scrape down sides and bottom of bowl. Pour into prepared pan. Set cheesecake into large roasting pan and pour 2 quarts boiling water into pan. Set on lower oven rack and bake 1 1/2 hours. Turn off heat, crack door one inch and let sit one hour.
- Remove from oven and cover with foil, without touching top of cheesecake. Chill at least 4 hours or overnight.
- Just before serving mix sour cream with vanilla and confectioners sugar, chill while preparing pineapple. In small skillet melt butter over high heat, add pineapple and sprinkle brown sugar over fruit. Cook stirring, until fruit is brown and caramelized. Spread sour cream topping over cheesecake top and place fruit on top.
Cheesecake is a New Year's family tradition. As is my grandmother always knocking over a huge thing of soda. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. It has the most amazing texture and depth of flavor. Daisy Sour Cream makes the moistest cakes, richest dips, and one amazing cheesecake.
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