Waldorfs sour cream cheesecake –Get ready to indulge in a dessert that’s so creamy and dreamy it’ll have you considering a career as a professional cheesecake taster! Today, we’re diving into the world of Sour Cream Cheesecake. Buckle up, folks, because this isn’t just any cheesecake; it’s a buttery, smooth slice of heaven that makes your taste buds do a little happy dance.
Sour Cream Cheesecake
Let’s toss on those aprons and prepare for the ultimate cheesecake experience. First up, we need to gather our ingredients and get ready for some serious kitchen magic!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat your oven to 325°F (163°C). If you can’t remember what that number is, just picture a dozen puppies happily running around – that’s a great temperature for cheesecake!
- In a large mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir vigorously until combined and resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan and set aside to chill while we tackle the filling.
- In another mixing bowl, whip the cream cheese until it’s light and fluffy. You’re going to want to beat it like it insulted your mother – this is important for texture!
- Add in the 1 cup of sugar, eggs (one at a time, please), vanilla extract, sour cream, flour, and lemon juice. Mix until just combined. We’re going for smooth like a jazz solo here!
- Pour the filling into the prepared crust and give it a little jiggle to level the surface because who wants an uneven cheesecake? No one, that’s who.
- Bake in the preheated oven for about 60 to 70 minutes, or until the center of the cheesecake is set but still slightly wobbly. No one likes a dry cake, and we all know the jiggly center is where the magic happens!
- Remove from the oven and let it cool to room temperature. Then, toss it in the fridge for at least 4 hours (or overnight if you can bear to wait). Your patience will be rewarded, I promise!
- Once chilled, remove from the springform pan, slice into delicious pieces, and serve. You can top it with some berries or chocolate sauce if you’re feeling fancy, but honestly, it’s fabulous all on its own.
Now, dive in and enjoy every mouthful of your delicious Sour Cream Cheesecake. You’ll have happy faces all around, and who knows, maybe someone will even suggest you throw a cheesecake party. Sounds like a plan to me!