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Cheesecake with sour cream. Cheesecake made from weighed sour cream. With added banana

The variety of cheesecake recipes can be divided into two types: open pie and jelly dessert. Accordingly, in the first case, the egg-cheese mixture is supposed to be baked in the oven, and in the second case, the raw mixture hardens in the refrigerator under the influence of gelatin or agar-agar. Frankly, the second option scares me: I never eat raw eggs for fear of contracting salmonella; Therefore, for me and my family, the only acceptable cheesecake option is a fragrant cheese pie, which is much easier to prepare than it seems at first glance.
Following classic recipes, cheesecake is made from soft cheese - Ricotta, Mascarpone or Philadelphia. However, their price in our supermarkets is completely prohibitive, and there is a wonderful alternative: you can make cheesecake with full-fat sour cream!

How to make a sour cream cheesecake recipe:

Ingredients="">650 gr. sour cream (25% fat), 3 eggs + 2 yolks, 130 gr. sugar, 1 pack of dry biscuits (“Chainoye”, “Yubileinoe”, etc.)

Grind the cookies with a blender or using a skipping rope, mix with melted butter. Spread in an even layer on the bottom of the prepared pan, apply lightly with your hands, form sides, and place in the refrigerator.
Beat sugar, flour, cheese with vanilla sugar at low speed until smooth. Add eggs, lemon zest one at a time, pour in cream, beat until smooth, similar to thick sour cream.
Remove the pan from the refrigerator and transfer the cheese mixture onto it. Cook New York cheesecake with sour cream in a water bath. Wrap the pan in foil to create a high side and place in a large pan half filled with hot water. Place everything in the oven and bake for a little over an hour.
Beat sugar with sour cream and vanilla sugar. Remove the cheesecake from the oven, spread sour cream evenly over the surface of the crust, and bake for another 10 minutes. Remove the finished dessert from the oven and cool, carefully release from the mold and place in the refrigerator overnight.

There are many recipes for making cheesecake. This American pie has firmly won the love of sweet tooths around the world. Usually cheesecake is made with Philadelphia cheese, but now the prices for such cheeses are very high. This is why I bring to your attention a cheesecake with sour cream; it tastes absolutely no different. We use sour cream with high fat content, at least 25%. Place the sour cream in a colander lined with gauze and leave for several hours, or better yet, overnight.

To prepare the crust, grind the cookies into crumbs; I did this using a food processor, but the anniversary cookies are easily broken by hand.

Melt the butter in the microwave or any other way.

Add butter to the cookie crumbs and mix. From the resulting mass we form a cake. I lined the baking dish with a baking bag so that I could then pull out the finished cake by the edges of the bag.

Place the cake in the refrigerator while we make the cream. Add sugar, eggs and vanillin to the strained sour cream.

Stir, there is no need to beat too much, otherwise the mass will become saturated with air and the cheesecake will subsequently crack. Although in America it is believed that homemade cheesecake must have a crack.

We put some blueberries on the dough, they will add a piquant note to our cake.

Pour cream on top.

We will bake the cheesecake in a water bath in the oven at a temperature no higher than 160 degrees for 1 hour. To do this, pour water into a baking tray with sides, and place the cake pan in the water. After an hour, turn off the oven and leave the cheesecake in the oven until it cools completely. Don’t be confused by the fact that the middle will seem undercooked; it will harden later. Place the finished cake in the refrigerator for 4 hours, or preferably overnight. Once set, the edges of the baking bag allow the cheesecake to be easily removed from the mold.

Add the egg and continue beating.

To fill the cheesecake, beat the cream cheese with a glass of sugar and butter at room temperature for 5-7 minutes until smooth.

Then add the yolks, vanillin and cornstarch.

Beat the whites until foamy, gradually adding the remaining sugar (1/4 cup).

Add the whipped whites to the cream and mix gently. Don't beat!

Roll out the finished dough thinly and place it in the mold. Pour the filling on top. Bake the creamy cheesecake in the oven at 170 degrees until the filling sets (about 50-60 minutes).

Remove the creamy cheesecake from the oven and brush with sour cream (mix sour cream and sugar). Turn off the oven and place the cake in the hot oven for 10 minutes. Then open the oven slightly and leave the cake to cool completely.

Cheesecake with sour cream is ready. However, I wanted to decorate and at the same time add a slight sourness for contrast. To do this, I coated the cooled creamy cheesecake with lingonberry jam. It turned out very tasty! Store the cake in the refrigerator.

Bon appetit!

Classic cheesecakes are made from cream cheese. In Russia, cheesecakes are made from more affordable cottage cheese. But the curd filling after baking turns out drier and tougher than the cream cheese filling.
In order to bring the consistency of the filling closer to the classic one, you can use sour cream, having previously freed it from excess moisture.
Cheesecake with sour cream is even more tender than classic cheesecake. The sour cream filling is light, smooth, slightly spreadable.
The taste of sour cream cheesecake is delicate, sourish-sweet. The crumbly, aromatic base goes well with the soft filling.

COMPOUND

THE BASIS

250g sugar cookies,
150g butter

FILLING

800g sour cream 15~20% fat,
0.5 cups sugar (100g),
3 eggs ,
vanillin

Weighing out sour cream
In order for the whey to drain better, the sour cream needs to be slightly heated, for example, in the microwave.
Place the sour cream on a thick cotton cloth.

Tie the fabric so that the sour cream is inside.
Hang the fabric with sour cream, placing a container under it for the draining whey.

You can also place the cloth with sour cream in a colander placed on top of the whey collection bowl. Place the weight on top.

Leave the sour cream for at least overnight, and preferably for a day.
After weighing, the weight of sour cream will be approximately 600 grams, i.e. About 200 grams of whey will drain.

The basis
Grind the cookies into fine crumbs.
Cookies can be crushed with a masher or placed in a thick plastic bag and rolled out with a rolling pin.

Melt butter and mix with cookies.

Cover the inside of a mold d=22cm with foil so that the ends of the foil hang out.

Pour the cookies into the mold. Smooth out the shape, making fairly high sides. Press down the crumbs with a tablespoon or potato masher.

Filling
Transfer the sour cream into a bowl.
Using a spoon, stir in sugar, vanilla and eggs.

There is no need to beat the mixture, otherwise it will become oversaturated with air and during baking the filling will swell and burst.
Place sour cream filling on the base.

Preheat the oven to t=200~220°C.
Place the cheesecake pan in it for 10~15 minutes - the sour cream top should set but remain light.
Place a sheet of foil on top of the pan.

Reduce oven temperature to t=160~170°C. Bake for 30~40 minutes.
The cheesecake is ready if the center ripples slightly when shaken and the edges are still.
The sour cream filling may rise a little, but it will fall back once it cools.
Leave the finished pie for 1 hour in the oven, turned off. As it cools, the curd will finally cook and the center will stop shaking.
Remove the cheesecake from the oven, cover the top with a kitchen towel and cool to room temperature.