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Creamy Sour Cream Topped Cheesecake
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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
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:
- 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:
- 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.
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