Time 5h5m Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
Time 1h30m Yield 12 Servings Number Of Ingredients 8 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.
Time 5h45m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Time 1h10m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill; top individual slices with desired topping, if any, just before serving.
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.
Yield Makes 16 servings Number Of Ingredients 6 Steps:
Heat oven to 325°F. Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Recipe is courtesy of The Kraft Heinz Company.
More about “sour cream philly cheesecake recipes”
Time 3h25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan. Mix together the cream cheese& sugar until very light and fluffy Then add the eggYOLKS Vanilla, lemon juice, and flour. Then beat in the sour creme. Beat the egg WHITES until stiff and fold them into mixture above. BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed. third hour- open door of oven and let the cake rest. After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.
