Greensboro Sour Cream Cheesecake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I learned this recipe in Greensboro NC, hence the name. I've been told it's popular in Texas too.It's a birthday favorite at our house. It's what cheesecake cupcakes Sour Cream Cheesecake Cupcakes is based on. You can substitute low-fat cream cheese and sour cream and the taste & texture are still good. Delicious with fresh peach slices under the berrry glaze. Cooking & prep time do not include cooling overnight. Ingredients:
16 graham crackers |
1/4 lb butter |
1/4 cup sugar |
16 ounces cream cheese |
2 eggs |
1/2 cup sugar |
1/2 teaspoon vanilla |
1/3 cup sugar |
1 pint sour cream |
1 lb berries |
1/2 tablespoon cornstarch |
1 dash lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Pulvarize the graham crackers and mix with butter (can be melted or softened) and 1/4 c sugar. Pat into the bottom of a spring-form pan.
3. Smooth together cream cheese, eggs, 1/2 c sugar ,& vanilla. Put on top of crust and bake in 350 degree oven 20 minutes.
4. Mix 1/3 c sugar and sour cream. Pour over baked part of cake and cook for 8 minutes.
5. Refrigerate overnight covered.
6. Mix berries and corn starch in a suace pan. Bring to a boil and stir until clear. Add lemon juice to taste. When cool, pour on top of cheesecake.
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