Cheesecake, yum! I’ve made many cheesecakes but this one is pretty high up on the list. It was rich and creamy and worth every minute spent on it.
This is the second cheesecake where I used a water bath. I thought for sure that the water leaked through. It looked like the cheesecake and crust were somewhat mushy when I took it out of the pan and got ready to serve it. I was very disappointed since it was a birthday gift, but what can you do. Everybody just scraped their cheesecake off the crust and proclaimed it to be delicious.
One brave fellow decided to try some of the crust sitting there on the pan with the last slice of cheesecake in his bowl. It happened to be during my lunchtime and I pleaded with him not to eat it because it was mushy and ruined by the water. He cut into it and lo and behold it was crisp! Not only that but it was delicious! I don’t know if it looked mushy because the cheesecake didn’t “adher” to the vanilla wafer crust like a graham cracker crust or what, but it was one of the best crusts I’ve eaten. I will most likely try to use this recipe again.
I’m not sure I’ll do a water bath though. After all that sweating and worrying the crust still cracked while it was cooling in the oven. With the sour cream topping you wouldn’t have even known. Enjoy!
Sour Cream Cheesecake
Source: Simply Recipes
40 vanilla wafers, crushed
3 tablespoons butter, melted
2 pounds cream cheese, room temperature
1 1/3 cups granulated sugar
pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla
Preparing the Crust: Prepare the springform pan by placing a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil (if there are any holes, water will get into the pan and ruin the crust). Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.
Preheat oven to 350°F, with rack in lower third of oven. Put crushed vanilla wafers in a large bowl and stir in the butter. Press all of the crumbs in the bottom of the springform pan. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Preparing the Filling: Cut the cream cheese into chunks and place in the bowl of an electric mixer with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan over the vanilla wafer bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil but make sure it doesn’t actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Preparing the Topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla until smooth. Chill until you are ready to serve the cake.
** Note: This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half. **