A classic, creamy cheesecake.
1¼ cups graham cracker, vanilla wafer or gingersnap crumbs
2½ tablespoons granulated sugar
½ teaspoon ground cinnamon
1⁄3 cup melted unsalted butter
1½ cups sour cream
3 tablespoons granulated sugar
¾ teaspoon pure vanilla extract
1½ pounds lowfat cream cheese, at room temperature
1 pound regular cream cheese, at room temperature
1¼ cups granulated sugar
1½ tablespoons cornstarch
6 large eggs, at room temperature
1¼ cups sour cream
2¼ teaspoons pure vanilla extract
¾ teaspoon almond extract
No nutrition information available
Arrange the rack in the center of the oven. Preheat oven to 350°F. Lightly coat a 10x3-inch springform or removable bottom cheesecake pan with cooking spray. Line the outside of the pan with heavy duty foil.
Insert the flat mixing paddle. Place the cracker or cookie crumbs, sugar, cinnamon, and melted butter in the Cuisinart™ mixing bowl. Turn to speed 2 and blend, about 30 seconds. Pour into prepared pan and flatten to cover the bottom evenly. Use the bottom of a drinking glass or measuring cup to tamp down firmly.
Bake in preheated 350°F oven for 8 to 10 minutes. Let cool while preparing filling. Wipe mixing bowl and paddle clean of all crumbs. Place the sour cream in the Cuisinart™ mixing bowl with sugar and vanilla to make the topping. Turn to speed 2 and mix for 45 seconds to blend and dissolve sugar.
Transfer to a bowl, cover and refrigerate until ready to use to top cheesecake.
Place all the cream cheese in the Cuisinart™ mixing bowl. Turn to speed 1 and stir until just smooth, about 30 seconds. Scrape the mixing bowl and paddle. Add sugar, ¼ cup at a time, and then cornstarch. Stir on speed 2 until smooth, about 30 seconds after each addition. Scrape the bottom and sides of the bowl and the paddle after adding half the sugar. Mixing on speed 2, add the eggs, one at a time, mixing about 30 seconds after each addition. Scrape the bottom and sides of the bowl and paddle after adding 3 eggs, then after all 6 eggs have been added. Add the sour cream, vanilla and almond extracts, and mix on speed 1 until creamy and homogenous, about 1 minute.
Pour into cooled prepared crust – do not scrape any thick bits from the sides of the bowl as they are not thoroughly mixed in and will change the texture of your finished cheesecake.
Place the pan in a jelly-roll pan or roasting pan. Place on oven rack and pour hot water into the bottom pan to a depth of at least ½ inch to create a water bath. Bake the cheesecake in preheated 350°F oven for 45 minutes, then lower oven temperature to 325°F and bake for 40 minutes. Increase temperature to 350°F and bake for an additional 5 minutes. Spread reserved sour cream topping evenly over cheesecake and bake for 15 minutes longer.
Remove from oven, remove foil and cool on a wire rack for 1 hour. Refrigerate uncovered until cold, then cover.
Note: Sour Cream Cheesecake is best when made a day ahead. This cheesecake does not freeze well and freezing is not recommended. The Sour Cream Cheesecake can be served plain, topped with fresh fruit of your choice, or served with a fruit sauce.
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