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lady rose's cheesecake with sour cream topping

(5 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I added a little twist to my basic cheese cake recipe & this is the one I came up with. My husband was especially pleased since I was making it for his work's party. I ended up making two of them, but because I had never made it this way before, I was curious to see if it tasted okay. ItS ABSOLUTELY AWESOME. I opted to use Instant Cheesecake pudding in this one in lieu of flour. I also added a sour cream topping, and I baked it at a lower temperature, & baked it in a water bath. My husband said that it was much creamier than the others I had made, & actually preferred this one better

(5 ratings)
yield 8 -12 depending on portion size
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For lady rose's cheesecake with sour cream topping

  • 4 pkg
    8 oz each cream cheese room temperature
  • 1 box
    1 ounce sugar free instant jello cheesecake pudding & pie filling
  • 4 lg
    eggs, room temperature
  • 1 c
    sugar
  • 1 c
    sour cream
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon extract
  • SOUR CREAM TOPPING
  • 1 c
    sour cream
  • 2 Tbsp
    sugar
  • 1 tsp
    lemon extract
  • GRAHAM CRACKER CRUST
  • 1 3/4 c
    graham cracker crumbs
  • 1/4 c
    turbinado sugar (raw sugar) or use regular
  • 1 tsp
    cinnamon
  • 1 stick
    butter, melted

How To Make lady rose's cheesecake with sour cream topping

  • 1
    Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with cooking spray. Now wrap the bottom of the pan in several layers of aluminum foil. Roll foil about half way up sides of pan. I used 3 layers. Be sure to cover bottom well so water does not seep into bottom while cheesecake is baking.
  • 2
    Combine crust ingredients into a small bowl & stir to blend.
  • 3
    Then add melted butter to crust ingredients and stir until thourgly mixed and mixture looks crumbly.
  • 4
    Pour crumb mixture into prepared pan,& spread evenly over pan. With the back of a measuring cup press crumbs firmly into bottom and up the sides of pan about 2 inches.
  • 5
    Now bake in a preheated 350 degree F. oven for 8 minutes. Then remove and set aside to cool. REDUCE OVEN TEMPERATURE TO 325 DEGREES F.
  • 6
    In a medium size bowl add all 4 of the cream cheeses, pudding mix, & sugar, then beat slowly to blend just till mixed. Add eggs one at a time, but only beat till incorporated into batter. Now remove beater and use a spatula, add the extracts and sour cream. Stir by hand just until blended. I do this part by hand so as not to incorporate too much air into batter.
  • 7
    Pour batter into pan and smooth out top of cheesecake. Place cheesecake in a LARGER PAN, sit on oven rack. THEN POUR ENOUGH BOILING WATER in pan TO COME HALF WAY UP THE SIDES OF SPRINGFORM PAN.
  • 8
    REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 1 hour and 20 minutes. Cake should be set but not firm. It will not get real dark on top. After cooking time has elapsed. Turn oven OFF. but leave door slightly open, for about 15 minutes.
  • 9
    While door is open prepare the sour cream topping. When the 15 minutes has elapsed, brush the sour Cream topping carefully over cheesecake. Continue to leave door open for an additional 45 minutes.DO NOT TURN OVEN BACK ON. Then set on counter to cool completely. Then place in fridge to chill overnight or at least 4 or 5 hours.
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