Sour Cream Cheesecake
This cheesecake is firm but creamy and has a tangy hint of sour cream. Set in a pecan crust that is just delicious!
1/3 c. Bisquick biscuit mix
1/3 c. self-rising flour
3/4 c. light brown sugar
1/2 c. pecans, finely
1 stick unsalted butter, softened (land of lakes)
3 (8 oz.) packages cream cheese, softened
1 c. sour cream
1 c. sugar
1 tbsp vanilla
1/3 c. heavy cream
Blend together Bisquick, flour and brown sugar, cut in butter. Add pecans. Coat pan with Pam, pat out crust in pan. Bake at 350° for 15 minutes. Cool well.
With mixer beat sour cream for 10 seconds. Add the cream cheese and sugar; mix well. In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. Once completely combined, pour into the cooled crust. Lower oven temperature to 250°. Place cheesecake into a preheated water bath, in the oven for 2 hours. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. Top with your choice of fruit and Cool Whip.
From My kitchen!
*Note: A water bath – if you’re not familiar with what they are - is almost exactly what it sounds like: it is the dish of water that baked goods requiring gentle heat are baked in, instead of placing them directly in the oven. To set one up, all you need to do is find two pans and make sure one fits easily inside the other, with at least an inch or so of room between the outer wall and the inner one. To fill it, you have two options: add water before placing it into the oven or place it in the oven and add water. I prefer the later method, using a kettle or measuring cup to fill the outer pan, because it virtually eliminates the risk of spilling water all over the kitchen.