Cheesecake Topped with Sour Cream & Berries
Most of you know how to make cheesecake using Graham crackers or even if you haven't baked it yourself you know that most cheesecakes are baked with Graham crackers, but today I'm showing you a different way to make a mouth watering and delicious cheesecake using salted crackers.
For those of us who grew up in Iran, you remember Tuc, don't you? Tuc was very similar to Ritz crackers, crunchy, salty, and heavenly delicious. So if you are in Iran, you can use Tuc, but here in the US, you can use any salted crackers...Ritz or Saltin will do the job.
To learn the important key points on baking a crack-free, lump free cheesecake, please read this blog post as I explain the ins and outs of baking cheesecake and the myths around it.
- I use regular cake pans to bake cheesecake, but feel free to use spring-form pans if you're more comfortable
- Sugar absrobes the natural flavor of citrus, so when baking you can take advantage of this . Measure out the amount of sugar and zest your citrus right onto the sugar, using your hands, rub the two together. You will have very fragrant sugar and a noticeably tastier end product.
- Make sure not to over mix the batter, the batter will curdle if you over beat the batter
Cheesecake with Sour Cream & Berries
Yields: 2x 9" round Bake time: 45 minutes
- 200g salted crackers
- 150g butter, softened
- 100g sugar
- 50g flour
- 2 tsp water
- 320g cream cheese, softened
- 160g butter, softened
- 160g sugar
- Zest of a lemon or an orange
- 1 tsp vanilla extract
- 4 eggs
- 160g sour cream
- 50g powdered sugar
- 1 vanilla bean
- fresh summer fruits
- 3 tbsp. mirror glaze or apricot jam
- Line your baking pans with parchment paper & preheat the oven to 350°F (180°C)
- Place the crackers in the bowl of your food processor and pulse until you have a fine powder, now add the rest of ingredients and pulse until you have a smooth dough
- Spread the dough in the baking pans and smooth with an offset spatula
- Bake for 8 minutes, remove from the oven & let cool
- Place the cream cheese in a medium bowl or in the bowl of your stand mixer, use the paddle attachment & on low speed mix until the cream cheese it's creamy, clean the sides of the bowl occasionally.
- In a separate bowl, add the zest of lemon to the sugar & mix. Add softened butter, sugar, and vanilla to the cream cheese. Finally ddd the eggs; one at a time and mix
- Pour the filling into the baking pans, and smooth the top with a spatula.
- Bake for 30 minutes or until the cheesecake is set and lightly golden brown.
- Remove from the oven and let cool completely. Keep the cheesecake in the referigerator for 24 hours before adding the toppings.
- To get the cheesecake out of the pans: use a spatula to run around the cheesecake to loosen the cake from the pan. Place the pan on high heat for a few seconds, use potholders so you don't burn your hands and flip the pan over. The cheesecake should come out very easily.
- In a medium bowl, whisk together the sour cream with powdered sugar and vanilla until smooth and creamy.
- Spread the topping over the cheesecake and smooth with a metal spatula. Arrange the fruits on top.
- Add 2 tbsp of boiling water to the glaze and place in the microwave for 30 seconds, use a pastry brush & gently brush the glaze on the fruits & serve.