Sour Cream Cream Cheese Cake
This is a very light and delicate cream cheese cake. It is a very special cheesecake for people who enjoy a refined dessert made with that extra special care.
350 g. cream cheese, 1/2 cup sugar, 1/2 cup sour cream, 1 tbs potato flour, corn starch or flour, 3 large eggs.
Ungreased spring form pan. 19 cm or 7.5 inch.
Very important. This is a light cheese cake. Let all ingredients warm to room temperature. The basic ingredients will combine better and the egg whites whip better.
Super important. Your oven temperature and baking time are important. The cake must be baked slowly at a low, even temperature without drafts or it will collapse. So preheat your oven to 160C maximum. You can even bake this cake at 140C. Get your oven into this range. If you have an oven thermometer, use it. You may find that your oven dial is not indicative of the real temperature in your oven. If you are not sure, use the 140C setting.
Separate egg whites and yolks.
Beat the sugar, flour and cream cheese until the mixture is light and creamy. Scrape bowl sides often.
Add the egg yolks one at a time. Beat after each addition until combined. Scrape bowl sides often.
Add the sour cream and beat until combined. Scrape bowl sides often.
Beat the egg whites to stiff peak.
Fold in the egg whites.
Add the mixture to the ungreased springform pan. If you wish, you can grease the pan and add a crumb crust - bread, cake or cookie, as you wish.
Bake for 20 minutes at 160 C more or less.
When the cake is done, the sides shoul be raised and the center still depressed. There may be a touch of color on the sides. The center will cook as the cake cools. Do not over cook! It wil flop.
Turn off the heat. At 30 minutes slide spoon into right side of the oven door. Let it cool slowly. There will be some shrinkage.
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