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Ingredients
- Crust
- 2 cups graham cracker crumbs
- 2 Tbs sugar
- pinch of salt
- 5 Tbsp unsalted butter melted
- Filling
- 2 pounds cream cheese room temperature(4 bars)
- 1 1/3 cups granulated sugar
- pinch of salt
- 2 tsp vanilla
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- Topping (optional)
- 2 cups sour cream
- 1/3 cup powdered sugar
- 1 tsp vanilla
- Fruit Topping
- 12 ounces frsh berries
- 1/2 cup granulated sugar
- 1/2 cup water
Details
Adapted from simplyrecipes.com
Preparation
Step 1
9" springform pan (lightly sprayed w/Pam)
Stir graham crumbs and sugar together, then add melted butter. (half the recipe if only doing the bottom of the pan). Press crumbs into bottom of the pan.
Bake for 10 minutes at 350. Remove and reduce temperature to 325.
Cut the cream cheese into chunks and blend in a mixer until smooth 4 min.
Add the sugar, beat for 4 min. Add the salt, vanilla beat after each addition. Add the eggs, one at a time, beat for one min after each one.
Add the sour cream, beat until incorporated, add the heavy cream, beat until mixed in. Pour into crust.
Place the pan in a roaster pan and add boiling water half way up the side of the pan. Cook at 325 degrees for 90 minutes. Let cool, then refrigerate.
Topping (prepare before serving)
Place sour cream in a meduim bowl, stir in powdered sugar and vanilla until smooth. Chill until you are ready to serve the cake.
Fruit topping
Place berries, sugar and water in a small saucepan. Use a potato masher and mash berries. Heat on meduim, whisking about 5 minutes until the sauce thickens. Remove from heat, let cool.
Assemble the cake:
Remove from fridge, lift out cake and place on a dish. Spread the top with the sour cream topping, serve with fruit sauce.
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