Maybe one of these will be similar?
Sour Cream Cheesecake
Recipe courtesy Alton Brown
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
| SOUR CREAM CHEESECAKE |
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1 c. graham cracker crumbs
1/4 c. finely chopped pecans
1 tbsp. brown sugar
3 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
2 tsp. vanilla extract
1 (16 oz.) carton commercial sour cream
3/4 c. red currant or raspberry jelly
1 qt. strawberries, sliced
Combine first 4 ingredients, mixing well; firmly press into bottom of a 9 inch spring-form pan. Chill. Beat cream cheese with an electric mixer until light and fluffy; gradually add 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 degrees for 8 minutes. Reduce heat to 225 degrees 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; remove sides of pan. |
SOUR CREAM CHEESECAKE |
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1 recipe graham cracker crust (below)
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 tbsp. all-purpose flour
2 tsp. vanilla
1/4 tsp. almond extract
3 eggs
3 (8 oz.) dairy sour cream
Prepare graham cracker crust as directed. Set aside.
For filling: In a large bowl beat cream cheese, sugar, flour, vanilla and almond extract just until smooth. Add eggs all at once; beat with electric mixer on low speed just until blended; don't over beat. Stir in sour cream. Turn into the prepared crust.
Bake in a 375 degree oven for 55 minutes or until the center appears slightly set. To test for doneness, gently shake the pan. Cool for 30 minutes or more; remove sides of pan. Cool for 2 hours more. Cover and chill. Serve with your favorite topping. GRAHAM CRACKER CRUMB CRUST:
(For Sour Cream Cheesecake). In a bowl combine 1 1/2 cups finely crushed graham crackers (21 squares), 4 cups sugar and 1/4 cup finely chopped walnuts. Stir in 1/3 cup butter, melted. Press onto bottom and 2 inches up sides of 9 inch springform pan. |
Sour Cream Cheesecake
By David Lebovitz
For the crust:
1 cup graham cracker crumbs (about 7 crackers)
1 tablespoon sugar
2 tablespoons unsalted butter, melted
For the cheesecake:
1 pound cream cheese, softened
1 1/3 cup sugar
1 teaspoon vanilla extract
zest of one lemon
5 eggs, at room temperature
2 cups sour cream
1. For the crust, lightly butter the bottom and sides of a 9 1/2 inch spring form pan.
2. Preheat the oven to 375 degrees and adjust the rack to the lower part of the oven.
3. Mix the graham cracker crumbs with the sugar and the melted butter until the crumbs are moist. Press the crumbs into a flat layer in the bottom of the spring form pan. (You can use the flat bottom of a glass to get an it even.)
4. Bake the crust for 9 minutes until golden brown. Set the pan aside on a cooling rack while you prepare the batter. Reduce the heat of the oven to 350 degrees.
5. For the cheesecake, mix the cream cheese and the sugar until there are no lumps.
6. Add the vanilla and lemon zest.
7. Mix in the eggs, one at a time, until completely.
8. Stir in the sour cream.
9. Pour the batter over the crust in the pan. Set the pan into a larger pan, such as a roasting pan, and pour warm water until it reaches about one-third of the way up the side of the pan.
10. Bake the cheesecake in the water bath for 55 minutes, until the cake is still very jiggly, but in a semi-solid mass. Do not overbake.
11. Cool the cake on a wire rack until room temperature, the refrigerate in the spring form pan at least 3 hours until thoroughly chilled.
To serve, run a thin, sharp knife around the outside of the cheesecake to loosen it from the pan. Remove the spring form, then cut slices with a sharp knife dipped in warm water.
(Don't be tempted to cool a warm cheesecake in the refrigerator since the condensation can cause the cake to be soggy. )