Velvety Cheesecake

Creamy, decadent, and elegant! Made with a sour cream topping, but feel free to add an additional topping, such as strawberry, blueberry, lemon, lime, or caramel.



Velvety Cheesecake
www.whispersofthyme.blogspot.com 

Ingredients-
Crust:
2 cups graham cracker crumbs
2 Tablespoons sugar
1/2 cup (1 stick) butter, melted

Filling:
3 (8 oz) packages cream cheese, room temperature
3 eggs, room temperature
2 1/2 teaspoons vanilla extract
2/3 cup sugar
1 teaspoon cream of tartar

Topping:
16 ounces minus 1/3 cup (1-2/3 cups sour cream)
1 teaspoon vanilla extract
1/3 cup granulated sugar

Directions:
Preheat oven to 325 degrees Fahrenheit.
Fill a medium saucepan with water and bring to a boil, and then pour water into a 9x13 pan placed on the bottom rack of the oven*. This will remain in the oven the entire cooking time.
*Place the 9x13 pan on bottom rack and then pour water into pan, being careful not to splash.

To make crust:
Line the (inside) bottom and sides of a 9-inch springform pan with aluminum foil. Spray foil with non-stick cooking spray.
Thoroughly combine the graham cracker crumbs, sugar, and melted butter in a medium bowl, and then press mixture into the entire bottom and 1 inch up the sides to form crust.

To make filling:
In a large bowl, beat together the softened cream cheese and sugar on medium-high until smooth and fluffy.
Gently and thoroughly fold in the eggs, vanilla extract, and cream of tartar to the cream cheese mixture with a fork and then with a rubber spatula. Pour into the prepared crust.
Place in preheated oven on middle rack. Bake for 60 to 65 minutes.
The cheesecake may appear undone, but it is not. Remove cheesecake from oven (leave oven on) and cool for 10 minutes (in the pan).

To make topping:
In a medium bowl, whisk together the sour cream, vanilla extract, and sugar.
Pour mixture over baked cheesecake. Bake additional 10 minutes. Turn oven off and immediately remove cheesecake from oven. Set on wire rack to cool to room temperature, approximately 2 hours.
Refrigerate cheesecake (while still in pan) for at least 4 hours, and when ready to serve, remove side of springform pan. 
Refrigerate leftovers in springform pan.


RECIPE: Fresh Strawberry Sauce 

Recipe Review - Oreo Cheesecake Bars

Brown Eyed Baker

This recipe is from Michelle at Brown Eyed Baker and combines two of my favorites, Oreo cookies and cheesecake. The end result is a creamy and very rich dessert.

Photo Source: Brown Eyed Baker

Here's what you'll need:
Oreo cookies, eggs, sugar, butter, sour cream, cream cheese, and vanilla extract

Make the base of cheesecake by placing half of the Oreos in food processor and pulsing until fine crumbs.

 Add melted butter to crumb mixture and pulse several times until thoroughly blended.

Place crumb mixture in pan and press into even layer, then bake for 10 minutes (see my note at end of post).

Place cream cheese in mixer bowl and blend until fluffy.

Blend sugar into cream cheese a little at a time.

Blend in eggs, one at a time, and mix thoroughly after each.

Blend in sour cream.

Blend in vanilla extract.

Roughly chop remaining Oreos and stir into cheesecake mixture.

Pour mixture into prepared and baked crust.

Bake cheesecake until edges are set and middle is still jiggly. Remove from oven and let cool for 2 hours at room temperature, then refrigerate overnight. Here it is fresh out of the oven. Once it cooled, it formed cracks on top, but didn't affect taste.

Cut into small bars and serve.You may freeze these for four to six weeks, or store in the fridge for up to 3 days. If freezing, you can thaw in fridge before serving or eat them frozen (my preference).  These taste good added to vanilla ice cream and blended for a milk shake.

*Note: The only issue I had with these was cutting them without crumbling and mashing the bars. When I make these again, I will cook the cookie base for 8 minutes instead of 10, and cut them only after freezing.

Photo Source: Brown Eyed Baker

Recipe: Oreo Cheesecake Bars                

Thanks for stopping by!