Buongiorno! Today's breakfast is a slice of Sour Cream Cheesecake. Heheh. It's a rainy, lazy Sunday morning and it tastes so much like a Sour Cream Cheesecake. No chewing needed. It melts in your mouth and slides down your throat, filling that hungry tummy in a second.
Made this last night and before I start with any cheesecake, I will usually line the outside base of the tin with foil. If you don't have a spring-form pan, just line the insides of any square or round cake tin neatly with foil so you can pull the cake out easily.
What you need:
Part I
1 1/2 cup Biskut Marie crumbs
1/4 cup melted butter (you can use a bit more if the crumbs don't come together well)
* Mix together graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
Part II
2/3 cup sugar
2 eggs
16oz cream cheese
1 pinch salt
1/2 tsp vanilla
* Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 150 -170C (depending on oven size) for 25 minutes. Cool 30 minutes before adding the sour cream topping. Part III
1 tsp vanilla
1 cup sour cream (you can get it at Giant stores)
3 tbsp sugar
* Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 150 -170C. Cool to room temperature and then place in refrigerator overnight to chill before serving.
It has to 'rest' for at least 8 hours in the fridge before it can be cut. Buon Appetito!
Price: RM29.90 (6" cake)
