SOUR CREAM CHEESECAKE FIT FOR THE GODS
I swear this cheesecake recipe originated in the kitchens of Mount Olympus. The crust is perfect, the filling creamy and light, and the simple sour cream topping is fantastic. With a delicate hint of lemon (increase the amount of lemon extract if you prefer a stronger flavor) and a flawless appearance (no need to worry about cracks, since the topping will cover them), this cake is just right to finish out a special dinner. To increase the "wow factor," spoon fruit compote on top just before serving. This scrumptious dessert is also very easy to make and tastes just as good when made with low-fat and/or fat-free ingredients -- you've got to try it! Because of the long amount of time required to cool and chill the cake before serving, I'd recommend that you make this a day ahead of time. Enjoy!
Provided by A Messy Cook
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix ingredients for crust and press on bottom and sides of greased springform pan; bake for 10 minutes at 350 degrees and cool on wire rack.
- In blender, combine first five ingredients for filling until smooth; add eggs and egg white, and process until smooth.
- Add sugar a little bit at a time - combine just until blended.
- Pour filling into prepared crust and bake at 350 degrees for 50 minutes (until almost set in the center).
- Remove to wire rack and let sit for ten minutes; increase oven temperature to 450 degrees during this time.
- Whisk together topping ingredients and spread over cake; bake for 5 minutes at 450 degrees (until set at the edge).
- Remove cake to wire rack, cool completely, cover and refrigerate for 8 hours.
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