Sour Cream Topping Recipes

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.

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

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.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour.
• Serve spooned over assorted fresh berries.

Steps:

• In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.

Steps:

• Mix sourcream, sugar and vanilla.
• Spread mixture over top of the freshly baked cheesecake.
• Return to oven for 10 minutes.

Steps:

• Make the crust:.
• In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
• Chill the crust for 1 hour.
• Make the filling:.
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
• In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:.
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
• Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
• Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Steps:

• In a large bowl (or a mixer bowl fitted with the whisk attachment), whisk together heavy cream, sugar, and vanilla until thickened and silky but not holding peaks.
• Add sour cream and continue whisking to soft peaks. Serve immediately, or cover and refrigerate until ready to use, up to 8 hours

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
• Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
• Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
• Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
• Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.