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.
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
DAISY SOUR CREAM CAKE
Make and share this Daisy Sour Cream Cake recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 2h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Grease and flour 2 8-inch round baking pans; set aside.
- In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
- Beat at medium speed until well mixed (1 minute).
- Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
- Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
- Add 1/2 cup of the water; beat at low speed until mixed.
- Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
- Beat at medium speed for 2 minutes.
- Beat in 1 cup of the sour cream until mixed.
- Pour the batter evenly into the pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake pans from the oven and cool in the pans for 10 minutes.
- Remove the cakes from the pans; cool completely.
- Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
- Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
- Beat the frosting at low speed until mixed.
- Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
- Beat at medium speed until smooth and creamy.
- Place one cake, rounded side down, on the serving plate.
- Spoon and spread 1 cup of the frosting over the cake.
- Place the second cake, rounded side up, over the frosting.
- Frost the sides and top of the cake with the remaining frosting.
- Garnish if desired.
Nutrition Facts : Calories 585, Fat 29.4, SaturatedFat 11.2, Cholesterol 48.7, Sodium 514.5, Carbohydrate 81.8, Fiber 4, Sugar 59.5, Protein 5.5
SOUR CREAM CHEESECAKE
This is a cheesecake recipe that I got from daisybrand.com, and it is really delicious, as a lover of the formidable cheesecake, I found that this is very easy to make and the taste is awesome -
Provided by Chef mariajane
Categories Cheesecake
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- CRUST:.
- Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch springform or pie pan. Press in place with a fork. Refrigerate while making the filling.
- FILLING:.
- Beat eggs.
- Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoons vanilla. Beat at medium speed about 5 minutes. Pour into pan over graham cracker crumb crust. Bake at 350F for 25 minutes.
- Cool 30 minutes before adding the sour cream topping.
- TOPPING:.
- Mix sour cream, 3 tablespoons sugar, and 1 teaspoons vanilla. Spread on top of cheesecake. Bake 20 more minutes at 350°F Cool to room temperature then place in refrigerator. Chill before serving.
- Time to table: 12 hours.
SOUTHERN SOUR CREAM POUND CAKE
There is nothing like an old school and basic but very delicious pound cake. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Also adjust the flavorings to your liking if you prefer more vanilla/less almond extract or you want to substitute/add lemon extract (I have seen other pound cake recipes with all three extracts but I personally prefer almond flavoring and more of it).
Provided by Ms. Nat
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
- Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
- Add eggs one at a time, beating well after each egg is added.
- Add sour cream all at once and blend thoroughly.
- Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
- Pour batter into the well-greased and floured bundt or tube pan.
- Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
Nutrition Facts : Calories 390.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 108, Sodium 178.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.2, Protein 5.2
DAISY BRAND SOUR CREAM CHOCOLATE CAKE
This chocolate layer cake with chocolate frosting is extra rich and moist from a generous addition of sour cream!
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
- In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
- In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
- Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
- Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 81.1 g, Cholesterol 52 mg, Fat 28.9 g, Fiber 4.1 g, Protein 5.9 g, SaturatedFat 11.2 g, Sodium 473.3 mg, Sugar 58.5 g
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WHITE SOUR CREAM LAYERED CAKE - DAISY BRAND
From daisybrand.com
5/5 (2)Total Time 2 hrsCuisine Kid FriendlyCalories 398 per serving
- In a large bowl, stir the flour, sugar, baking powder, baking soda and salt with whisk until blended. Add 1 cup sour cream, 1/2 cup butter, the egg whites and 1 teaspoon vanilla. Beat on medium speed of an electric mixer for 2 minutes until light and fluffy.
- Pour into the pans and bake for 22 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans to a cooling rack. Cool completely (about 1 hour).
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5/5 (60)Total Time 2 hrsCuisine Kid FriendlyCalories 573 per serving
- In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute). Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed for 2 minutes. Beat in 1 cup of the sour cream until mixed.
- Pour the batter evenly into the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake pans from the oven and cool in the pans for 10 minutes. Remove the cakes from the pans; cool completely.
- Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute). Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar. Beat the frosting at low speed until mixed. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed until smooth and creamy.
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4/5 (1)Total Time 1 hr 45 minsCuisine Kid FriendlyCalories 575 per serving
- In a large bowl, beat 1/2 cup butter, eggs and granulated sugar with electric mixer on medium speed until creamy. Add the flour, cocoa powder, baking soda, baking powder, salt, 1 cup sour cream, vegetable oil, milk, food coloring, and 2 teaspoons vanilla extract. Beat on low speed until moistened. Beat for 2 minutes on medium speed, scraping the sides of the bowl if necessary. Pour the batter evenly into the pans (about 2 cups each).
- Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove cakes from the pans; cool on cooling racks for 30 minutes or until completely cooled.
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