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Strawberry Sour Cream Cheesecake

servings: 10
Strawberry Sour Cream Cheesecake

prep time

22

total time

85

ingredients

10

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Strawberry Sour Cream Cheesecake

servings: 10
INGREDIENTS:
ingredients
CRUST
• 3/4 stick unsalted butter, melted
• 1 cup graham crackers, crushed into crumbs
• ½ cup granulated sugar

FILLING  
• 3 large eggs
• 16 oz. cream cheese
• 16 oz. Hood® Sour Cream
• 1 ½ cups granulated sugar
• ¼ cup sifted all-purpose flour
• 1 tsp. lemon zest
• 1 tsp. vanilla extract

TOPPING
• 1 pint fresh strawberries
DIRECTIONS:
directions
Make sure all ingredients are at room temperature. Preheat oven to 325º F and prepare a 9-inch round springform pan by covering the bottom with aluminum foil. 

In a mixing bowl, combine graham cracker crumbs, melted butter, and ½ cup sugar. Firmly and evenly press the mixture into the bottom of the pan. Bake the crust for 10 minutes, then allow to cool completely. 

In a standing mixer with a paddle attachment, mix the cream cheese at a low to medium speed until smooth. Add the sour cream and mix until combined.  Scrape the sides of the bowl and add 1 cup of sugar. Mix until fluffy. Add eggs one at a time, mixing and scraping the sides of the bowl after each addition. Mix until there are no lumps. Stir in the flour, lemon zest, and vanilla. 

Pour the mixture over the cooled crust and bake for 50-60 minutes. Edges should be slightly browned and the center should be somewhat firm. Once cooled, take off the foil and release the cake from the pan. Top with fresh strawberries.

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