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A classic, creamy cheesecake.
sour cream
chees ec ake
Arrange the rack in the center of the oven. Preheat oven
to 350°F. Lightly coat a 9x3-inch springform or removable
bottom cheesecake pan with cooking spray. Line the
outside of the pan with heavy-duty foil.
Insert the fl at mixing paddle. Place the cracker or cookie
crumbs, sugar, cinnamon, and melted butter in the
Cuisinart
™
mixing bowl. Turn to speed 2 and mix until
blended, about 30 seconds. Pour into prepared pan and
fl atten to cover the bottom evenly. Use the bottom of a
drinking glass or measuring cup to tamp down fi rmly. Bake
in preheated 350°F for 8 to 10 minutes. Let cool while
preparing fi lling. Wipe mixing bowl and fl at mixing paddle
clean of all crumbs.
Place the sour cream in the Cuisinart
™
mixing bowl with
sugar and vanilla to make the topping. Turn to speed 2
and mix for 45 seconds to blend and dissolve sugar.
Transfer to another bowl, cover and refrigerate until ready
to use to top cheesecake.
Place all the cream cheese in the Cuisinart
™
mixing bowl.
Turn to speed 1 and mix until just smooth, about 30
seconds. Add sugar, ¼ cup at a time, and then cornstarch.
Increase to speed 2 and mix until smooth, about 30
seconds after each addition. Scrape the bottom and sides
of the bowl and paddle after adding half the sugar. Turn to
speed 1, add the eggs, one at a time, mixing about 30
seconds after each addition. Scrape the bottom and sides
of the bowl and paddle after adding 3 eggs, then again
after all 5 eggs have been added. Add the sour cream,
vanilla and almond extracts, and mix on speed 1 until
creamy and homogenous, about 1 minute. Pour into
cooled prepared crust – do not scrape any thick bits from
the sides of the bowl as they are not thoroughly mixed in
and will change the texture of your fi nished cheesecake.
Place the pan in a jelly-roll pan or roasting pan. Place on
oven rack and pour hot water into the bottom pan to a
depth of at least ½ inch to create a water bath. Bake the
cheesecake in the preheated 350°F oven for 45 minutes,
then lower oven temperature to 325°F and bake for 40
minutes. Increase temperature to 350°F and bake for an
additional 5 minutes. Spread reserved sour cream topping
evenly over cheesecake and bake for 15 minutes longer.
Remove from oven, remove foil and cool on a wire rack for
1 hour. Refrigerate uncovered until cold, then cover.
cooking
spray
Crust:
1
cup graham cracker, vanilla wafer
or gingersnap crumbs
2
tablespoons granulated sugar
¼
teaspoon ground cinnamon
¼
cup melted unsalted butter
Topping:
1
cup sour cream
2
tablespoons granulated sugar
½
teaspoon pure vanilla extract
Filling:
1
pound regular cream cheese,
at room temperature
1
pound lowfat cream cheese,
at room temperature
1
cup granulated sugar
1 tablespoon
cornstarch
5
large eggs, at room temperature
1
cup sour cream
1½ teaspoons pure vanilla extract
½
teaspoon almond extract
Makes one 9-inch cheesecake, 12 to 16 servings
Note: Sour Cream Cheesecake is best
when made a day ahead. This cheese-
cake does not freeze well and freezing
is not recommended. The Sour Cream
Cheesecake can be served plain,
topped with fresh fruit of your choice,
or served with a fruit sauce.
