Creamy Sour Cream Topped Cheesecake

Creamy Sour Cream Topped Cheesecake

How about a New York style cheesecake that is not only extra creamy, but it's also topped with a slightly tart layer? Ahhhh.....This really is delicious and one of my favorite desserts! I often make it with a raspberry sauce to compliment it, but it really needs nothing at all. It's simply scrumptious as it is!

Although I don't eat dairy very often, I do enjoy a piece of cheesecake on special occasions. And if I'm going to splurge, I want it to be worthwhile and it needs to justify the extra calories. This one does!

I made this recently for a women's conference and it disappeared so fast that my daughter missed getting a picture of it. One will be coming soon.

~Cindy

Ingredients

    Crust: (double if you like thicker crust)
  • 1 C. Blanched Almond Flour
  • 1/2 t. Vanilla
  • 1/4 C. Butter (melted)
  • 1/2 t. Molasses
  • 1/8 t. Salt
  • 1/4 C. Powdered Truvia
    Filling:
  • 4 (8 oz.) Cream Cheese (softened at room temp.)
  • 1/2 C. Truvia
  • 2-3 T. Lemon Juice (to personal taste)
  • 1/2 t. Vanilla
  • 4 Eggs (at room temp. & slightly beaten with fork)
  • 3/4 C. Sour Cream (at room temp.)
    Sour Cream Topping:
  • 3/4 C. Sour Cream (at room temp.)
  • 1/4-1/2 C. Powdered Truvia (It should still be tart)

Instructions

    Crust:
  1. Melt butter and then add molasses. Add it to the rest of the ingredients and mix well. Lightly press onto the bottom and 1" up the side of a greased spring form pan. Bake at 350 degrees for 5-7 min. Cool.
    Filling:
  1. Beat cream cheese until smooth. Add 1/2 C. of truvia, lemon juice, sour cream and vanilla. Mix until well combined. With a whisk, add the eggs. Gently stir until just combined. Pour over crust. Bake in a water bath at 325 degrees for 55 min. Gently add the sour cream topping and bake 5-10 min. longer. Don't over bake! The center should still look jiggly. Cool and then refrigerate for at least 4 hours or overnight.
http://www.themullettfamily.com/recipes/creamy-sour-cream-topped-cheesecake/

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Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
Email: themullettfamily@gmail.com
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