Sour Cream Cheesecake
|Sour Cream Layered Cheesecake|
Normally I would avoid baked cheesecake however on this occasion I could not resist trying this one as I had a batch of home made sour cream to use... my thought pattern was "how can a baked cheesecake which has been topped with yummy home made sour cream turn out dry" (classically baked are drier) to me it felt like they went together so this is the result...
"Happy Birthday Sharee ... This one is for you ... Enjoy!"
- Crust ~ For a 20cm tin, crush and blend together in a food processor about 200grams of biscuits... I have used butter-nut snap, about 6 tablespoons of chopped cold butter and a teaspoon of your favourite spice... mine was cinnamon, press into the base of your pie dish and bake in a 180 oven for 10 minutes then allow this to cool before adding the 1st layer.
- 1st layer of filling ~ Again in the food processor beat up 2 eggs add to this about 400 grams of room temperature cream cheese, 1 teaspoon of vanilla paste, 1 teaspoon of lemon juice and a 1/2 teaspoon of salt... pour this into the cooled crust and bake it in a 180 oven for 20 minutes...watch it closely so that it doesn't burn, let this cool also before proceeding with the 2nd layer.
- 2nd layer of filling ~ Into a bowl and mixing by hand add 1 1/2 cups of sour cream, a couple of tablespoons of icing sugar, 1/2 teaspoon of vanilla paste and tiny pinch of salt... spread over the top of the cooled 1st layer and brown the top, quickly, under a hot grill... cool before refrigeration.
- Refrigerate in the pie tin overnight preferably... a little dry as anticipated but truly worth the wait !!!