Sour Cream Cheesecake
Recipe for a delicate cheesecake made with sour cream. It resembles a regular cheesecake, but instead of cream cheese and heavy cream, it uses sour cream as the main ingredient. It is important to use high-quality sour cream. The sour cream cheesecake is incredibly tender and melts in your mouth, and it is easier to prepare than the classic version.
Cookies
10.6 oz
Butter
4.2 oz
Sour cream (15-20% fat)
3 cups
Eggs
4 pcs
Sugar
0.65 cups
Cornstarch
3 tbsp
For decoration
Mandarin oranges
Kiwi
Rosemary
Powdered sugar
To prepare the sour cream cheesecake, take any cookies and grind them in a blender (food processor). Add melted butter and mix well.
Take a 9-inch springform pan and press half of the cookie crumb mixture into the bottom, firmly pressing it down. Then add the remaining crumb mixture and shape the sides of the crust. You can use a glass, spoon, or spatula for shaping.
In a separate bowl, mix together sour cream, eggs, sugar, and cornstarch. There is no need to beat, just stir until smooth.
Pour the mixture into the prepared crust and bake in a preheated oven at 350°F for 40-50 minutes.
How to check if the filling is done? After 40 minutes, open the oven and gently shake the pan. If the filling is still liquid, continue baking, but if it jiggles like jelly, it's done.
Remove the cheesecake from the oven, let it cool, and refrigerate for a few hours or overnight.
I decorated the sour cream cheesecake with mandarin oranges, kiwi slices, and added a sprinkle of powdered sugar on top for a snowy effect.
© Наталья Лиханова
(4/5)
