Ingrédients pour Sour Cream Cheesecake
- Graham Cracker Crumbs
- 1 teaspoon ground cinnamon
- 6 tablespoons (3 ounces) melted butter
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Vanilla Extract
- Almond Extract
- 3 (8-ounce) packages softened cream cheese
- 1 cup sour cream
- Canned Cherry Pie Filling
- Lemon Juice
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Comment préparer Sour Cream Cheesecake
- Preheat oven to 375°F (190°C).
- Combine 1 ½ cups graham cracker crumbs, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of an 8 or 9-inch springform pan.
- In a large bowl, beat 4 large eggs until light and frothy.
- Gradually add 1 ½ cups granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract while beating continuously.
- Beat in 3 (8-ounce) packages of softened cream cheese until smooth and creamy.
- Gently fold in 1 cup sour cream until just combined.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
96g
Fat
105g
Carbs
10g
