PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake
PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake requires about 5 hours and 5 minutes from start to finish. This recipe makes 16 servings with 413 calories, 6g of protein, and 34g of fat each. For $1.11 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 263 people found this recipe to be scrumptious and satisfying. A mixture of vanilla, butter, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Kraft Recipes. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: New York-Style Sour Cream-Topped Cheesecake, PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake, and PHILADELPHIA New York-Style Strawberry Swirl Cheesecake.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 290 minutes
Ingredients:
2 cups fresh blackberries
1/4 cup butter, melted
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
1-1/2 cups graham cracker crumbs
1-1/2 cups sugar, divided
2 tsp. vanilla, divided
Equipment:
oven
aluminum foil
frying pan
bowl
Cooking instruction summary:
Heat oven to 325F. 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.
Step by step:
1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
4. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended.
5. Add 1 cup sour cream; mix well.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Pour over crust.
8. Bake 40 min. or until center is almost set.
9. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake.
10. Bake 10 min. Cool completely. Refrigerate 3 hours.
11. Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
Nutrition Information:
covered percent of daily need
