A classic, creamy cheesecake.
sour cream
cheesecake
Arrange the rack in the centre of the oven. Preheat oven
to 350°F (180°C). Lightly coat a 10x3-inch (25 x 6 cm)
springform or removable bottom cheesecake pan with
cooking spray. Line the outside of the pan with heavy
duty foil.
Insert the flat mixing paddle. Place the cracker or cookie
crumbs, sugar, cinnamon, and melted butter in the
Cuisinart
™
mixing bowl. Turn to speed 2 and blend, about
30 seconds. Pour into prepared pan and flatten to cover
the bottom evenly. Use the bottom of a drinking glass or
measuring cup to tamp down firmly. Bake in preheated
350°F (180°C) oven for 8 to 10 minutes. Let cool while
preparing filling. Wipe mixing bowl and 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 a 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 stir until just smooth, about 30
seconds. Scrape the mixing bowl and paddle. Add sugar,
¼ cup (50 ml) at a time, and then cornstarch. Stir on
speed 2 until smooth, about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
the paddle after adding half the sugar. Mixing on speed
2, 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 after all 6
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 finished cheesecake.
cooking spray
Crust:
300 ml 1¼ cups graham cracker,
vanilla wafer or gingersnap
crumbs
40 ml
2½ tablespoons granulated
sugar
2 ml
½ teaspoon ground cinnamon
75 ml
1
⁄
3
cup melted unsalted butter
Topping:
375 ml 1½ cups sour cream
45 ml
3 tablespoons granulated
sugar
3.75 ml ¾ teaspoon pure vanilla
extract
Filling:
750 g
1½ pounds lowfat cream
cheese, at room temperature
500 g
1 pound regular cream cheese,
at room temperature
300 ml 1¼ cups granulated sugar
25 ml
1½ tablespoons cornstarch
6
large eggs, at room
temperature
300 ml 1¼ cups sour cream
11ml
2¼ teaspoons pure vanilla
extract
3.75 ml ¾ teaspoon almond extract
Makes one 10-inch (25 cm) cheesecake, 12 to 16 servings
Note: Sour Cream Cheesecake is best
when made a day ahead. This
cheesecake 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.
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 (1.25 cm) to create a water bath.
Bake the cheesecake in preheated 350°F (180°C) oven for
45 minutes, then lower oven temperature to 325°F
(160°C) and bake for 40 minutes. Increase temperature to
350°F (180°C) and bake for an additional 5 minutes.
Spread reserved sour cream topping evenly over cheese-
cake 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.
