Sour Cream Cheesecake - McCalls Recipe Card 22a

Sour Cream Cheesecake - McCalls Recipe Card 22a


2 1/2 cups packaged graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, softened


5 pkg (8-oz size) soft cream cheese
1 3/4 cups sugar
3 tablespoons flour
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup dairy sour cream

  1. Make Crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

  2. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

  3. Preheat oven to 500F. Filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

  4. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

  5. Bake for 10 minutes. Reduce oven temperature to 250F and bake 1 hour longer.

  6. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate for 3 hours, or overnight.

  7. To Serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.
    Makes 16 to 20 servings.

From: McCall’s Great American Recipe Collection, 1973 - Card 22c Our Rich Heritage