Sour Cream Cheesecake
- 1-1/2 cups finely crushed graham crackers (or, if you’re in Germany, a whole package of Vollkorn Leibniz Kekse)
- 1/4 cup finely chopped pecans
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup butter, melted
- 2 8-ounce packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 8-ounce cartons sour cream
- 3 eggs, slightly beaten
- 1/2 teaspoon finely shredded lemon peel (optional)
- 1 recipe Blueberry Topping (optional)
- Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, pecans, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside. (*Note: If you have a food processor, I processed the crackers and nuts to get them finely ground, then added the sugar and butter and processed again briefly to speed up the crust making process.)
- For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in sour cream until smooth. Stir in eggs and, if desired, lemon peel.
- Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 45 to 50 minutes for the 8-inch pan, 40 to 45 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
- Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Blueberry Topping. I spoon it on each individual piece.
This goes great on Sour Cream Cheesecake! You can also use it to turn plain vanilla ice cream into a dessert fit for guests or use it on pancakes instead of syrup.
- 3 cups blueberries (if using frozen, thaw first)
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- Put 2 cups of the blueberries in a saucepan on the stove with the water, lemon juice and 1/4 cup of the sugar. Bring to boiling and simmer for about 5 minutes. Add the other 1 cup blueberries and simmer for about 1 minute more.
- Mix the other 1/4 cup of sugar and the cornstarch together. Add the mixture to the blueberries and simmer for another minute while stirring. Remove from heat and cool in the refrigerator until ready to serve.
This is a recipe I got from Better Homes and Gardens. I make it all the time in the spring and summer with peaches. I use fresh fruit if I can, but if I need to speed things up, I just use a can of unsweetened sliced peaches. I’ve also made it using blueberries and raspberries.
Fruit Coffee Cake
Bake: 40 minutes
- 1-1/2 to 2 cups pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup butter or margarine
- 1 beaten egg
- 1/2 cup buttermilk or sour milk*
- 1/2 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons butter or margarine
1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,* covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
2. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.
4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree F oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.
*Note: Do not simmer raspberries.
Rhubarb-Strawberry Coffee Cake: Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed.
*Tip: Making Sour Milk: If you don’t have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.