Cheesecake! If you don’t like cheesecake I don’t know if we can be friends (just kidding). But, in all seriousness, I’ve said it before, I love cheesecake and this particular recipe is a twist on a family treasure. This is my great aunt’s recipe for sour cream topped cheesecake, with the addition of a raspberry swirl. If you’ve never had sour cream topped cheesecake you’re missing out! The simple sour cream layer adds an extra flavor dimension and a light refreshing zing to the top layer of the cake. My addition of raspberry adds an additional fruity dimension sure to impress the most discerning of cheesecake connoisseurs.
For this rendition of the recipe I chose to make mini single-serve cheesecakes. I love the idea of single serve, it makes portioning easy and, if you don’t have a party to go to it makes for convenient storage of leftovers. This recipe also freezes very well. That way you’ve got quick access to a sweet treat for one! The raspberry swirl also really dresses up these little treats making them look quite fancy and sure to impress your friends and family.
Raspberry Swirl Sour Cream Topped Cheesecake
Ingredients
- Crust
- Follow directions on graham cracker box 1 - 8x8 inch square pan or 8 or 9 inch round springform
- Or 18/24 individual mini graham cracker crusts depending on how full you fill them
- Filling
- 2 8 oz Containers cream cheese
- 1/2 Cup sugar
- 3 Eggs
- 1 Teaspoon vanilla
- Topping
- 1 16 oz Container sour cream
- 1/2 Cup sugar
- 1 Teaspoon Vanilla
Instructions
- Pre-Heat oven to 375 degrees
- Begin by making cheesecake filling: Put both containers of cream cheese into a mixing bowl and beat it until smooth. Add sugar a little at a time beating it well. Add eggs one at a time making sure they are combined. Add vanilla and mix well into mixture
- Make crust, or prepare mini-crusts to be filled.
- If making a full cake pour all of batter into crust. If using mini-crusts fill each one 3/4 of the way full ensuring that there is space left for the topping
- Bake a full cheesecake for 20 minutes at 375, or until center is just about set. Bake mini-cheesecakes for 10 minutes at 375 or until center is just about set.
- While cheesecake is baking, prepare the topping: Combine 1/2 cup sugar, sour cream and vanilla in a bowl and mix well to combine
- Remove cheesecake or mini-cheesecakes from the oven and allow to cool and settle, the will have puffed up while they were baking
- Once the cheesecake or mini-cheesecakes have cooled and settled pour the topping over the cheesecake(s). Place the cheesecake back in the oven for 10 minutes at 375 degrees or if making mini-cheesecakes return to the oven for 5 minutes
- Remove from the oven and allow to cool. The topping should just be set, not browned.
