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Sour Cream Cheesecake

southern.chef's picture
Ingredients
  Graham cracker crumbs 1 Cup (16 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs)
  Brown sugar 1 Tablespoon
  Butter/Margarine 3 Tablespoon, melted
  Cream cheese 24 Ounce, softened (Three 8 Ounce Package)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Vanilla extract 2 Teaspoon
  Sour cream 16 Ounce (1 Carton, Use Any Commercial Brand)
  Red currant jelly/Raspberry jelly 3⁄4 Cup (12 tbs)
  Strawberries 1 Quart, sliced
Directions

Combine first 4 ingredients, mixing well, firmly press into bottom of a 9-inch springform pan.
Chill.
Beat cream cheese with an electric mixer until light and fluffy, gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition, stir in vanilla.
Fold sour cream into cream cheese mixture, and pour into prepared pan.
Bake at 500° for 8 minutes.
Reduce heat to 225°, and bake 50 minutes.
Turn off oven, open oven door slightly, and let cheesecake stand in oven 20 minutes.
Remove from oven, let cool to room temperature on a wire rack.
Chill 8 hours or overnight.
Heat currant jelly in a medium saucepan over low heat, cool.
Arrange sliced strawberries on top of cheesecake.
Spoon melted jelly evenly over strawberries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Servings: 
12

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