That's about 1 ½ packages out of the box and just barely under 2 cups in crumb form. You'll need 14 full sheets of graham crackers for this crust. Then, remove it from the oven and allow to cool completely before adding the sour cream cheesecake filling. Bake - Bake the crust at 350☏ for 10 minutes. ![]() Press - Add the crust to the prepared springform pan and press it down using a flat-bottomed measuring cup.You can do this by pulsing the ingredients together in a food processor or by adding them to a large mixing bowl and stirring together. Combine - Combine the crumbs, melted butter, sugar, and salt until evenly moistened.Make sure to get the crumbs as fine as possible. Crush - Crush the graham crackers using either a food processor fitted with a blade attachment or a gallon-sized, zip-top bag and a rolling pin.It comes together easily with just four ingredients: graham crackers, sugar, butter, and salt. This Sour Cream Cheesecake has a thick, buttery graham cracker crust on the bottom (it does not go up the sides). HOW TO MAKE THE PERFECT GRAHAM CRACKER CRUST If you aren't going to use a water bath, you can skip the foil altogether. Then, wrap the foil up the sides of the pan. Foil - To keep the water from the water bath accidentally seeping into the springform pan, you'll cut 2 large pieces of foil and lay them down in a cross shape on a work surface.Parchment Paper - Adding a lining of parchment paper to the bottom of the pan will also help.Nonstick Spray - To help prevent the crust from sticking to the bottom of the pan, spray the pan with nonstick cooking spray.Taking the following pan-precautions will ensure your cheesecake baking experience runs smoothly: If you happen to have a light-colored, nonstick springform pan, you've chosen wisely. The most common pan for making a cheesecake is a 9" springform pan and it is precisely what we'll be using for this Sour Cream Cheesecake. We will cover all of the following steps in depth further below, but for now, just to give you an idea as to where we're headed here is a quick overview of how to make the ultimate Sour Cream Cheesecake! It is best if you don't rush the process and allow yourself plenty of time to get it right and plenty of time for the cheesecake to chill! You'll also love our No-Bake Oreo Cheesecake! Bookmark it for your next baking extravaganza! INGREDIENTSīelow is everything you'll need to make both the Sour Cream Cheesecake filling, the graham cracker crust, and the sour cream topping!Īs you probably know, with any cheesecake recipe, planning ahead is required. So, so good and I'm not even a cheesecake guy. The best part? There's no need to worry about any potential cracking - this recipe comes equipped with a save-the-day sour cream topping for a no-stress, insanely scrumptious dessert so good, it'll turn any cheesecake hater into a full-on fanatic: This Sour Cream Cheesecake has an ultra-light, extra creamy cheesecake filling with a thick, sweet and buttery graham cracker crust. We'll be covering all the basics (and then some) to get you from start to finish in the kitchen with total ease! No hiccups, no bumps - just one seriously delicious cheesecake recipe. This is your foolproof guide to making the absolute best cheesecake. For such a delightful forkful of bliss, making the perfect cheesecake can be surprisingly problematic.
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