Tag Archives: Sour Cream Cheesecake

Eggnog Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Eggnog CheesecakeI’m glad the holidays only roll around once a year because I love eggnog.  When we were younger we entertained a lot and I made an eggnog that my husband still talks about and he hasn’t had it in years!  To be sure it was boozy.  But it was also balanced with heavy cream and the combination made it easy to drink a lot – which too many people did!

This cheesecake is as easy as it gets and is perfect for the holidays.  It can be made ahead and frozen completely finished.  Just thaw it at least day ahead in the refrigerator.

Nutmeg is a must and adds the defining taste to an Eggnog Cheesecake.  So if cheesecake is your thing, this is one to add to your list.

The whipped cream wreath around the Eggnog Cheesecake is reminiscent of the marvelous foam that topped the eggnog.

This is a variation of the Sour Cream Cheesecake so it may look a bit familiar.  But as cheesecakes go, this is one of the creamiest and smoothest to be found.

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Sour Cream Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished slice

 

 

 

 

 

 

 

This Sour Cream Cheesecake is the basic cheesecake we sold at the shop with many variations.  It is one of the most elegant desserts to be found.   For the holidays, we topped it with a candied cranberry sauce that added the perfect contrast to the richness of this cheesecake.  We also used this as the base for our Eggnog Cheesecake.

Cheesecake is the number one dessert in the country.  There are literally hundreds of different flavors.  Most cheesecakes have a graham cracker crust.  However, this one is so delicate I used a shortbread crust in order not to overpower the cheesecake.  It is important not to over bake the crust in the initial step as it will bake for about 90 minutes and then cool in the oven for another 60 minutes.

Because we made 18 cheesecakes at a time at the bakery, we made them in one of our large mixers.  Since this is a single recipe, I have included the processor and mixer method of making it. Continue reading