This wonderful recipe is adapted from the sourcream cheesecake in Joy of Cooking, with a thicker 1/2-inch sourcream top layer, and convenient amounts of sourcream and cream cheese. It's actually quite easy, except that it is baked and cooled in three stages, with the final directions being to chill for 6 to 10 hours -- worth it, even though it is so hard to wait! If you want it for dinner, you should start it early in the morning.
Step 1: Make the graham cracker crust.
- Graham crackers, enough to make 1 1/2 cups, one wrapped packet is perfect
- Powdered sugar, 1/2 cup (it's still good without this, but divine with it!)
- Butter, 6 Tablespoons, or 3/4 stick, melted
Dump the crumbs into the pie pan.
Add the powdered sugar and melted butter.
Blend with a fork.
Mush firmly into the pie pan until you have formed a crust. Be as neat as you like. Mine isn't very neat. (^_^)
Let it cool; about half an hour.
Step 2: Make the bottom layer of the cheesecake.
Preheat oven to 350 degrees F. In a mixing bowl, blend:
- 2 eggs, beaten well
- Cream cheese, 2 8-oz bricks
- Sugar 1/2 cup
- Vanilla 1/2 teaspoon
- Salt 1/2 teaspoon
Step 3: Make the sour cream top layer of the cheesecake.
Preheat oven to 425 degrees F. In a mixing bowl, stir together:
- Sour cream, 16 oz
- Sugar, 1/4 cup
- Vanilla, 1/2 teaspoon
- Salt, 1/2 teaspoon
Bake for 5 minutes to glaze the top.
Allow to cool, then chill in the refrigerator for 6 to 10 hours. (The hardest part of the whole recipe!)
And now you have it! mmmm, mmmm, Smmmmexy Cheesecake!!