Oh gosh I have a bunch of recipes that come very very close. Sour cream toppings are all generally the same - 1 cup sour cream, sugar to taste and some vanilla - spread it on after an hour of baking and ramp up the oven temperature, bake for another 5-10 minutes.
NEW YORK CHEESECAKE
FOR THE CRUST:
12 cinnamon graham crackers
1/4 stick butter
FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
1 cup half & half
3/4 cup sugar
4 large eggs
2 tbsp. flour
FOR THE TOPPING:
8 oz. container sour cream
2 to 3 tbsp. sugar
Fruit slices, if desired
Line springform pan with butter. Sprinkle crumbs and press into butter, freeze 1 hour.
Separate egg yolks and whites. Set aside whites. Mix yolks and 3/4 cup sugar. Add cream cheese; blend well. Add half & half. Mix in flour and vanilla. Beat another 2 minutes; set aside.
Beat egg whites until stiff peaks form. At long last, fold the whites into the cheese mixture. Pour this mixture into crumb-lined pan.
Bake at 350 degrees F for 1 hour. Remove cheesecake from oven and raise oven to 450 degrees F.
For the topping, combine sour cream and 2 to 3 tablespoons sugar. Spread over cake. Bake at 450 degrees F for 5 minutes or just until set. Cool, then refrigerated.
Serve topped with fruit, if desired.
CLASSIC CHEESECAKE
FOR THE BATTER:
6 egg yolks
1 tablespoon finely grated lemon rind (optional)
10 very thin slices lemon peel (optional)
1/4 cup tablespoons lemon juice (optional)
1 1/2 teaspoon vanilla
1 1/4 cups sugar (to taste)
1/2 cup flour
1 1/2 pounds cream cheese (at room temperature)
6 egg whites, whipped to stiff peak
1 cup heavy (whipping) cream, whipped to just before stiff
Sour Cream Topping (recipe follows)
Blend together the eggs yolks, lemon, vanilla and sugar, then add cream cheese in small chunks. When blended, add flour. Mix thoroughly for 5-10 minutes, then fold in egg whites using a spatula. Pour the batter into the pan and place on a cookie sheet.
Bake at 350 degrees F between 50 minutes and 1 hour (do not overbake, as the cheesecake will return to the oven with sour cream topping). When cheesecake seems almost firm but a toothpick in the center is still slightly wet, remove from oven and increase oven temperature to 425 degrees F.
Wait until the cheesecake is practically down to room temperature then apply topping evenly and bake at 425 for 5 minutes. Remove from oven and cool completely, then refrigerate for at least 5 hours (12 hours is preferable).
SOUR CREAM TOPPING
2 cups sour cream
1 teaspoon vanilla
3 pinches of salt
1 1/2 tablespoon sugar (or more, to taste)
Stir all ingredients for the topping thoroughly.
LINDYS STYLE CHEESECAKE
Makes 1 (9-inch) cheesecake, 8 generous servings
FOR THE CRUST:
1/4 cup sugar
1 tsp. lemon peel
1 cup all-purpose flour
1/2 tsp. vanilla
1 egg yolk
1/4 cup butter
FOR THE FILLING:
4 pkg. (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1/2 cup heavy (whipping) cream
3 tbsp. flour
1 tsp. vanilla
5 eggs, separated
1 cup sour cream (for topping, optional)
TO MAKE THE CRUST:
Place 1/4 cup sugar, lemon peel and 1 cup flour in mixer bowl; mix together a few seconds on low speed until well combined. Add 1/2 teaspoon vanilla, 1 egg yolk and butter. Mix on medium speed until mixture just comes together. Press half of the dough onto the bottom of a 9-inch springform pan. Set remaining dough aside.
Bake dough in springform pan at 400 degrees F for 6 minutes. When the bottom crust has cooled, press the remaining dough mixture onto the sides. Set pan aside.
Reduce oven temperature to 350 degrees F.
TO MAKE THE FILLING:
Place softened cream cheese in large mixing bowl or into the bowl of a food processor. Mix in 1 1/4 cups sugar, heavy cream, 3 tablespoons flour, 1 teaspoon vanilla and 5 egg yolks. Continue blending until mixture is smooth and creamy.
Place 5 egg whites into a second mixing bowl. Using whisk or hand mixer, mix on high speed until egg whites are stiff but not dry. Gently fold egg whites into the cheese mixture. Pour filling into prepared crust.
Bake at 350 degrees F for 50 minutes to 1 hour, or until center is just set. Turn oven off, open the oven door just a crack and allow cheesecake to cook for at least 1 hour. Remove from oven and refrigerate for another hour or overnight before serving.
Top with sour cream if desired.
CLASSIC CHEESECAKE
1 package graham crackers, made into crumbs (or Zwieback!)
1 cup finely ground walnuts or pecans
1/3 cup butter, melted
1 cup granulated sugar, divided use
1 1/4 lbs. cream cheese, softened
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
4 eggs, separated
1 cup heavy (whipping) cream, whipped
1/2 cup sifted flour
Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch spring-form pan.
Combine graham cracker crumbs, nuts, melted butter, and 2 tablespoons sugar. Mix with fingertips until ingredients are blended. Spread the crumb mixture on the bottom of the spring-form pan. Press down firmly; set aside.
Mix the cream cheese with half the remaining sugar, salt, vanilla, and lemon zest. Beat in egg yolks; set aside.
Beat egg whites until they hold soft peaks. Add the remaining sugar a tablespoon at a time, beating well after each addition. Beat until very firm. Pour whipped cream on top of stiffly beaten egg whites. Add cream cheese mixture and sprinkle flour on top. Fold together gently.
Pour in prepared pan.
Bake at 325 degrees F for 45-60 minutes or until cheesecake is firm but still slightly jiggly in the center. Remove from oven and allow to cool 30-60 minutes before chilling fully in the refrigerator.
MRS. MARSHALL'S CHEESECAKE
Source: Gourmet magazine, October 1999
Makes 1 (10-inch) cheesecake, 8 servings
FOR THE CRUST:
1 1/2 cups crushed zwieback toasts
1 cup sugar
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
4 large eggs, separated
1 cup sugar
1 cup heavy (whipping) cream
1 tablespoon all-purpose flour
1 teaspoon vanilla
Preheat oven to 350 degrees F and butter a 10-inch springform pan.
TO MAKE THE CRUST:
Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2-inches up side of springform pan; set aside.
TO MAKE THE FILLING:
Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in 1 cup sugar, cream, flour, and vanilla; set aside.
Beat whites with an egg beater in another large bowl until they just hold stiff peak. Fold gently but thoroughly into cream cheese mixture. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture.
Put springform pan in a shallow baking pan and bake cake on lowest rack of oven at 350 degrees F for 1 hour. Turn oven off and open oven door 5- to 6-inches. Cool in oven 1 hour, then refrigerate, covered, at least 3 hours.
Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.
CHEESECAKE
Makes 1 (9-inch) cheesecake
FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
FOR THE FILLING:
5 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar, divided use
1 cup all-purpose flour, sifted
1/2 teaspoon cream of tartar
6 eggs, separated
2/3 cup sour cream
1/3 cup whipping (heavy) cream
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
Heat oven to 375 degrees F. Grease springform pan, 9x3-inches.
TO PREPARE THE CRUST:
Mix graham cracker crumbs, 1/2 cup sugar and melted butter together and press in the bottom of a springform pan; set aside.
TO PREPARE THE FILLING:
Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, heavy cream and lemon peel on low speed. Stir in lemon juice; set aside.
Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into prepared crust.
Bake at 375 degrees F for 15 minutes. Reduce oven temperature to 300 degrees F (leave cheesecake in oven) and bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour, then refrigerate uncovered about 4 hours or until chilled.
CHEESECAKE
FOR THE CRUST:
18 graham cracker squares, crushed into crumbs
1/4 cup butter, melted
FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
4 egg yolks, beaten
4 tbsp. Wondra flour
2 tbsp. sugar
1 tsp. vanilla
1 tbsp. lemon juice
1 cup heavy (whipping) cream, whipped or sour cream
4 egg whites, stiffly beaten with 4 tbsp. sugar added
Fresh strawberries or canned blueberry pie filling (for topping)
Preheat oven to 275 degrees F.
TO PREPARE THE CRUST:
Combine the graham cracker crumbs and melted butter. Press in bottom of pan of a 9-inch springform pan; set aside.
TO PREPARE THE FILLING:
Beat cream cheese with electric mixer. Add egg yolks, flour, sugar, vanilla and lemon juice.
Fold in whipped cream or sour cream. Fold in stiffly beaten egg whites. Pour into prepared crust.
Bake 45 to 60 minutes or until firm in center. Cool, then top with fresh strawberries or canned blueberry pie filling. Refrigerate overnight.
NEW YORK STYLE CHEESECAKE
FOR THE CRUST:
2 cups chocolate cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
FOR THE FILLING:
5 large eggs, separated, room temperature
1 cup sugar, divided use
3 pkg. (8 oz. each) cream cheese, room temperature
3 tbsp. all-purpose flour
1/3 cup heavy (whipping) cream
Juice and zest of one lemon
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Set a large, shallow roasting pan on the oven rack below the one the cheesecake will be baked upon. Carefully ladle boiling water into roasting pan to reach halfway up the sides. Allow to heat as the oven preheats.
TO PREPARE THE CRUST:
Coat a 10-inch spring form pan with cooking spray; set aside.
In a medium bowl stir together the cracker crumbs, 1/4 cup sugar, and melted butter. Press the crumbs evenly over the bottom of a 10-inch spring form pan. Refrigerate while you make the filling.
TO PREPARE THE FILLING:
In bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. Carefully transfer to another bowl; set aside.
Using the same bowl, change attachment to the paddle. Beat the cream cheese and remaining 3/4 cup sugar on medium speed until smooth, 2-3 minutes, Be sure to periodically scrape down the sides and bottom of the bowl. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon juice and zest, vanilla; beat until incorporated. Remove from mixer and carefully fold the reserved, stiffened egg whites into the batter.
Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Keeping the heated water pan on the lower shelf, bake the cheesecake at 350 degrees F for 45 minutes; reduce oven temperature to 325 degrees F (leaving cheesecake in oven). Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour.
Transfer pan to a wire rack; let cake cool completely, then refrigerate, uncovered, at least 6 hours or overnight.
Before un-molding, run a knife around the edge of the cake.
CLOUD'S CHEESECAKE
FOR THE CRUST:
3/4 cup graham cracker crumbs
3 to 4 tbsp. butter, melted (or as needed)
Pinch sugar
FOR THE FILLING:
4 eggs, separated
3/4 cup sugar
3 pkg. (8 oz. each) cream cheese, softened
2 tsp. vanilla
FOR THE SOUR CREAM TOPPING:
1 pint sour cream
2 tsp vanilla
1/3 cup sugar
TO PREPARE THE CRUST:
Mix the ingredients for the crust together, using enough butter so crumbs stick together. Press into bottom of a 10-inch springform pan
Bake at 350 degrees F for 5 minutes. Set aside to cool.
TO PREPARE THE FILLING:
Beat yolks 3/4 cup sugar at medium speed until creamy. Add chunks of cream cheese and beat until smooth. Add 2 teaspoons vanilla. Add egg whites & beat until creamy on medium speed. Pour into crust.
Bake at 350 degrees F for 30-35 minutes. Remove from oven and let cool 15 minutes.
Increase oven temperature to 400 degrees F.
Mix together ingredients for the sour cream topping; pour over cake.
Return to oven and bake at 400 degrees F for 10 minutes. Cool on wire rack in pan, then cover and chill in fridge several hours (still in springform pan).
