Sour Cream Cheesecake

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Stress takes away the sweetness from everything. Don’t you agree to me? Of late, there has been too much stress in the air – whether it’s internal or external. When everything around you seems to project negativity, it slowly seeps into your positivity and thoughts, how much ever you try to push it away. It affects even more when the person involved is in your close circle. I am literally hoping, InShaAllah, that whatever is causing the stress will melt off. I have seen in the past that whatever we worry about, Allah opens up certain doors and then you are wondering, “Why did I even stress?”

I have this habit of watching birds as I get stuck in traffic. The season is changing, so you get to see a lot of migratory birds. I always look at them with a lot of hope. Looking at them reminds me of this Hadith:

If you were to rely upon Allah with reliance due to Him, then He would provide for you just as He provides for the birds. They go out in the morning with empty stomachs but return full. (Tirmidhi, 2344)

We as human beings are always worried about “what next?” but they just go in with the flow, fly, land, pick their food, and fly off, SubhanAllah… I think I need to stress on these lessons when I am feeling a bit overwhelmed… 🙂

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If you remember my Lemon Curd post, I had mentioned of a cheesecake in it. Or didn’t I? Anyway, this is how majority of that lemon curd got utilized! Sour cream is not something that I buy regularly, so when I had a pack leftover after making the Medovik, I had to look at ways to make use of it. There was also a couple of packs of cheese staring at me, getting ready to expire. That is when I thought, if there was a way of combining the sour cream and the cheese and make cheesecake! Bang moment!

As usual, I depended on the very reliable Google for help. Even though no-bake cheesecakes are easy to put together, I always feel that baked cheesecakes have an upper hand – but only if done properly. There are always chances of over-baking it! I have only tried baking them in this Chocolate Mousse Cheesecake, the Dulche De Leche Cheesecake and these lovely cup cheesecakes. The main point is to keep the temperature low and bake them just till done. Once they sit in the fridge, it will harden up and stay in shape. Believe me, over-baked cheesecakes aren’t the best thing to eat!

The sour cream adds a delicious edge to the otherwise normal cheesecake. I totally loved how it paired with the tangy lemon curd and made it a lovely 360 degree dessert. We sat and ate the whole cheesecake over two days without even sharing it with anybody. 😉 Off to the recipe…

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Sour Cream Cheesecake

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 -8

Author Rafeeda

Ingredients

• FOR THE BASE:
• 6 digestive biscuits
• 50 gms butter melted
• FOR THE CHEESECAKE:
• 300 gm cream cheese
• 1/4 cup sugar
• 200 gm sour cream
• 2 large eggs
• 1 vanilla bean scraped
• Lemon curd for topping optional

Instructions

• Powder the biscuits and add the melted butter. Mix well. Push down in a 7 inch spring-foam pan to cover the bottom. Refrigerate till use.
• Preheat oven to 160 degrees.
• Beat cream cheese and sugar till sugar is dissolved. Add the remaining ingredients and beat till well combined.
• Pour the mixture into the pan. Cover the outside with aluminium foil and keep the pan in a bigger tray. Pour hot water halfway into the tray.
• Bake in the oven for one hour. Switch off the oven and allow it to cool in the oven.
• Once cooled, take out and keep it in the fridge for around 4 hours to set.
• Top with lemon curd and serve.

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