Sour Cream Cheesecake Fit For The Gods Recipe

Name: Sour Cream Cheesecake Fit For The Gods
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Graham Crackers; Butter; 1 ¾ cups (350g) granulated sugar; 3 (8 ounce) packages (850g) cream cheese, softened; Cottage Cheese; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; Salt; 4 large eggs; 1 large egg white; 1 cup (240ml) sour cream

Prepare for a celestial dessert experience! This Sour Cream Cheesecake, worthy of Mount Olympus, boasts a flawlessly smooth, creamy filling and a tangy sour cream topping that hides any cracks—perfection guaranteed! A delicate lemon hint (easily adjustable to your preference) elevates this classic. Made with simple ingredients and easily adaptable for low-fat/fat-free options, it's surprisingly easy to create. The rich, creamy texture and irresistible flavor will make it the star of any special dinner. For an extra touch of elegance, top with a spoonful of your favorite fruit compote just before serving. Make it a day ahead to allow ample chilling time for optimal texture and flavor.

Prep Time 45 mins

Cook Time 90 mins

Calories 376.5 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Cheesecake Fit For The Gods

Graham Crackers
Butter
1 ¾ cups (350g) granulated sugar
3 (8 ounce) packages (850g) cream cheese, softened
Cottage Cheese
1 teaspoon lemon extract
1 teaspoon vanilla extract
Salt
4 large eggs
1 large egg white
1 cup (240ml) sour cream

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How to Make Sour Cream Cheesecake Fit For The Gods

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the bottom and sides.
**Crust:** In a medium bowl, combine crust ingredients (see below). Press firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes at 350°F (175°C). Let cool completely on a wire rack.
**Filling:** In a blender, combine cream cheese, sour cream, sugar, lemon extract, and vanilla extract until completely smooth and creamy.
Add eggs one at a time, blending well after each addition. Then, add the egg white and blend until smooth.
Gradually add the remaining sugar, blending until just combined. Do not overmix.
Pour the filling into the cooled crust.
Bake at 350°F (175°C) for 50 minutes.
Remove from oven and let stand for 10 minutes. While the cheesecake rests, preheat the oven to 450°F (232°C).
**Topping:** In a small bowl, whisk together sour cream, sugar, and vanilla extract until smooth.
Spread the sour cream mixture evenly over the top of the cheesecake.
Bake for 5 minutes at 450°F (232°C), or until the topping is lightly golden.
Remove from oven and let cool completely on a wire rack. Once cool, cover and refrigerate for at least 8 hours, or preferably overnight, before serving. Top with fruit compote before serving (optional).