It’s Cheesecake Time! It does not matter if it is winter, summer or whatever… it’s always time for cheesecake, right?! A Rustic Cheesecake with Sour Cream Topping always gets a lot of attention as soon as you place it on a table. It normally takes only seconds until you have plates waiting to be filled. You better save a slice for yourself in advance so you get something of the cake :P
Americans are very creative when it comes to baking cheesecakes. Sometimes it is a bit much – fillings, toppings, and sauces – all at the same time can be a bit overwhelming, but a classic American cheesecake with a simple sour cream topping is really awesome. And all you really need. Creamy and delicious. Sometimes still a bit sweet, but that is something you can change by adding less sugar than Americans normally do. Just saying. Not complaining ;P
I am definitely a huge cheesecake fan. For years already. Not only because they are soooo delicious – cheesecakes are normally pretty easy to prepare as well. If you make one with a crust made out of cookies instead of a shortcrust base it gets even easier. No kneading and cooling needed. Just some crushed cookies, butter, maybe some sugar and that’s it. Most of the time you do not even have to pre-bake that type of crust. I really like this kind of base for cheesecakes. Simple and easy.
This cheesecake has an additional layer of sour cream on top. This layer balances the sweetness of the cake and does wonders if you had one of the most common cheesecake problems: cracks! Even experienced cheesecake bakers cannot make sure that each and every cheesecake comes out of the oven without any cracks on top. Sometimes it just happens – no matter how careful you bake the cake, no matter if you apply all the cheesecake baking secrets that have been passed down for generations ;) With this cake, you don’t have to worry. The sour cream layer hides any imperfection. Nobody will even notice that there were one or more cracks in your cake. Pretty sure you can’t see the ones that are in my cake here ;P
I decorated the cake with some raspberries – if the raspberries are in season you can actually make a nice raspberry sauce and serve it along with the cake. I did not want to do that right now because the ones you get in supermarkets right now are not from local farmers and are actually not really tasty… but they still look good on pictures :P I will definitely make the cake again in summer and then add a lot of raspberry sauce on top…. mmmm!
If you want to try more cheesecake recipes you can check out my cheesecake section https://baketotheroots.de/cheesecake-recipes/ here on the blog. My cheesecake collection got quite big over the years ;)
INGREDIENTS / ZUTATEN
8.8 pz. (250g) graham cracker
1/4 cup (50g) sugar
1/2 tsp. ground cinnamon
1/2 cup (120g) butter, melted
For the filling:
25 oz. (700g) cream cheese
1/2 cup (100g) sugar
1 tbsp. vanilla extract
4 large eggs, divided
pinch of salt
For the topping:
1/2 cup (120g) heavy cream, cold
1/2 cup (120g) sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
250g Butterkekse
50g Zucker
1/2 TL Zimt
120g Butter, geschmolzen
Für die Füllung:
700g Frischkäse
100g Zucker
1 EL Vanille Extrakt
4 Eier (L), getrennt
Prise Salz
Für das Topping:
120g kalte Sahne
120g Schmand
2 EL Zucker
1/2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Add the graham crackers to a freezer bag and crush with a rolling pin until you get fine crumbs. Add to a bowl and mix with the sugar and ground cinnamon. Add the melted butter and mix until the crumbs are evenly moist. Pour into the prepared baking tin and press to the bottom and sides – the sides of the crust should be about 2 inches (5cm) high. Place in the oven and bake about 5 minutes. Take out of the oven and let cool down a bit.
3. Reduce the temperature of the oven to 320°F (160°C). Add the cream cheese, sugar, and vanilla extract to a large bowl and mix until well combined. Divide the eggs and add the egg yolks to the bowl and mix in. Add the egg whites with a pinch of salt to a separate bowl and whisk until soft peaks form. Add the whisked egg whites to the large bowl and fold in carefully – try to keep as much volume as possible. Pour into the pre-baked crust, wiggle a bit to get a smooth top and to get rid of any air bubbles under the surface. Place in the oven and bake for 1 hour. Turn off the oven, open the oven door slightly and let the cheesecake cool down for about 20-25 minutes inside the oven, then remove from the oven and let cool down on a wire rack. Run a sharp knife around the cake to loosen it from the tin – that should help a bit to get fewer cracks in the surface of the cheesecake. Let cool down completely.
4. For the topping add the cold heavy cream to a bowl and whisk until stiff peaks form. Add the sour cream, sugar, and vanilla extract to a bowl and mix until well combined. Add the whipped cream and fold in. Pour that cream on top of the cooled cheesecake and spread evenly all over the surface of the cake – best way to cover any cracks ;) Place in the fridge, cover lightly and let cool down overnight. Remove from the tin and transfer to a serving plate.
2. Die Butterkekse in einen Gefrierbeutel füllen und dann mit einem Nudelholz zu feinen Krümeln zerdrücken. Die Kekskrümel mit dem Zucker und Zimt in eine Schüssel füllen und dann mit der geschmolzenen Butter vermengen, bis die Krümel gleichmäßig feucht sind. Die Masse in die vorbereitete Form schütten und dann am Boden und den Seiten festdrücken – der Rand sollte etwa 5cm (2 inches) hoch sein. Im vorgeheizten Ofen etwa 5 Minuten backen, dann herausholen und etwas abkühlen lassen.
3. Die Temperatur des Ofens auf 160°C (320°F) reduzieren. Den Frischkäse mit Zucker und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Die Eier trennen und das Eigelb mit in die Schüssel geben und unterrühren. Das Eiweiß mit einer Prise Salz steif schlagen – es sollte fest, aber nicht trocken sein. Den Eischnee vorsichtig unter die Frischkäsemasse ziehen und dann in die vorbereitete Form füllen. Etwas an der Form rütteln, damit sich die Füllung setzt, die Oberfläche eben wird und Luftbläschen unter der Oberfläche nach oben kommen. Für etwa 1 Stunde backen, dann den Ofen ausschalten und die Ofentüre einen Spalt öffnen – den Käsekuchen für 20-25 Minuten im Ofen langsam abkühlen lassen, dann herausholen und auf einem Kuchengitter komplett auskühlen lassen. Damit der Kuchen keine (oder sagen wir Mal weniger) Risse bekommt, kann man mit einem scharfen Messer einmal um den Kuchen herumgehen und ihn somit von der Form lösen, damit er sich beim Abkühlen zusammenziehen kann.
4. Für das Topping die kalte Sahne steif schlagen. Schmand, Zucker und Vanille Extrakt in einer Schüssel gut verrühren, dann die steif geschlagene Sahne vorsichtig unterheben. Die Creme auf dem (hoffentlich) rissfreien Kuchen verteilen und glattstreichen. Wenn der Kuchen Risse hatte, dann wird man sie jetzt nicht mehr sehen ;) Über Nacht abgedeckt in den Kühlschrank stellen. Vor dem Servieren aus der Form lösen und auf eine Servierplatte setzen.
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Rustic Cheesecake with Sour Cream Topping
- Prep Time: 30m
- Cook Time: 1h 5m
- Total Time: 12h
- Yield: 1
- Category: Cheesecake
- Cuisine: American
Description
Delicious rich and creamy cheesecake with a sour cream topping – almost too good to be true ;)
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
