CRèME FRAîCHE CHEESECAKE WITH SOUR CHERRIES
This light cheesecake bridges the gap between those who love their cheesecakes tall and dense, straight out of Lindy's, and others who prefer a daintier cake, made airy with farmer's cheese or ricotta. Here, you'll use cream cheese, goat cheese and crème fraîche to concoct a light, fluffy cheesecake that isn't too sweet, making it the perfect platform to show off a bunch of summer cherries, simmered in sugar. Or you could skip the cherries and eat it plain, or drizzle over some honey and toasted nuts.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch cheesecake
Number Of Ingredients 10
Steps:
- To make the cheesecake, heat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.
- Using an electric mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.
- Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.
- While the cheesecake is cooling, make the cherry topping. Pour the sugar and 2/3 cup water in a heavy-bottomed saucepan over medium heat. Cook until the sugar has dissolved and the syrup has thickened, 5 to 8 minutes. Add the cherries and balsamic vinegar and cook, stirring occasionally, until the cherries soften and release their juices, 2 to 3 minutes. Use a slotted spoon to transfer the cherries to a bowl. Continue cooking the liquid in the pan until the sauce reduces by half, about 10 minutes. Take the pan off the heat and stir the cherries and any juice from the bowl back in.
- Run a knife around the edge of the pan to loosen the cake from the pan before unmolding and serving with the cherry topping.
CREME FRAICHE CHEESECAKE WITH SOUR CHERRY TOPPING
This cheesecake is a cross between the New York style cheesecake, rich with cream cheese, and the light and airy cheesecakes made with ricotta or farmer cheese. For best results start with room temperature ingredients to get the creamiest texture. You can change the fruit topping to suit whatever is in season. Original recipe appeared in the NY Times by Melissa Clark.
Provided by threeovens
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F; wrap the bottom of a 9-inch springform pan with aluminum foil and place pan on a baking sheet.
- Beat the cream cheese and goat cheese until smooth; add sugar and continue to beat until sugar is incorporated.
- Beat in creme fraiche, vanilla, and pepper; beat in eggs, one at a time, scraping the sides of the bowl between each addition.
- Pour mixture into prepared pan and bake for 10 minutes; reduce temperature to 250 degrees F and bake until just set, 45 to 60 minutes (cake will jiggle in the middle).
- Transfer to wire rack to cool.
- Prepare the cherries while the cake is cooling by heating a saucepan over medium heat; add sugar and 2/3 cup water and cook until sugar dissolves and syrup thickens, 5 to 8 minutes.
- Add in the cherries and balsamic vinegar, stirring occasionally, until cherries soften and release their juices, 2 to 3 minutes.
- Remove cherries to a bowl with a slotted spoon and continue to cook liquid until reduced by half, about 10 minutes; remove from heat and return cherries and any accumulated juices.
- Loosen the cake by running a knife around the edge, then unmold; serve with cherry topping.
Nutrition Facts : Calories 492.2, Fat 34, SaturatedFat 19.5, Cholesterol 202, Sodium 195, Carbohydrate 41.9, Fiber 1.2, Sugar 37.4, Protein 7.4
SOUR CREAM CHEESECAKE
Steps:
- 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
- 2.Press into the bottom of a 9-inch spring-form pan.
- 3.Refrigerate the crust while making the filling.
- 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
- 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
- 6.Bake at 350°F for 25 minutes.
- 7.Cool 30 minutes before adding the sour cream topping.
- 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
- 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.
CREME FRAICHE CHEESECAKES
Steps:
- Preheat the oven to 375 degrees F.
- To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling.
- Reduce the oven temperature to 300 degrees F.
- To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
- To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them.
CREME FRAICHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE
Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. This can be made a day ahead. The topping should be made first. If you can find creme fraiche, it would be better than the sour cream.
Provided by Nana Lee
Categories Cheesecake
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:
- Preheat oven to 350°F
- Blend all ingredients in bowl.
- Press mixture over bottom of 9 inch-diameter springform pan with 2&3/4-inch sides.
- Bake until golden, about 12 minutes. Transfer to rack; cool.
- Reduce oven temperature to 325°F
- FILLING:
- Using electric mixer, beat cream cheese in large bowl until fluffy.
- Gradually beat in sugar.
- Scrape in seeds from vanilla bean and blend 1 minute.
- Beat in eggs 1 at a time.
- Mix in crème fraîche.
- Transfer filling to crust.
- Place cheesecake in roasting pan.
- Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
- Bake cake until top is dry-looking and slightly puffed, about 1 hour.
- Turn off oven. Let cake cool in closed oven 1 hour.
- Remove from water bath.
- Refrigerate uncovered until cold, at least 6 hours.
- (Can be made 1 day ahead. Cover and keep refrigerated.).
- TOPPING:
- Preheat oven to 400°F.
- Place pineapple rings on large rimmed baking sheet.
- Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple.
- Roast pineapple 12 minutes.
- Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
- Cool pineapple on sheet.
- Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.).
- Drain pineapple, reserving syrup.
- Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.
Nutrition Facts : Calories 447.4, Fat 30.7, SaturatedFat 18.7, Cholesterol 128.2, Sodium 229.1, Carbohydrate 38, Fiber 0.8, Sugar 31.6, Protein 6.4
CHEESECAKE WITH SOUR CREAM TOPPING
Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
NO-BAKE CHEESECAKE WITH SOUR CREAM
This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.
Provided by Kerri Brogen
Categories Desserts Cakes Cheesecake Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 36.1 g, Cholesterol 43.3 mg, Fat 27.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.1 g, Sodium 268.6 mg, Sugar 23.1 g
EASY SOUR CREAM CHEESECAKE
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by SBDEVENEY
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g
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