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Cheesecake with Sour Cream

Published October 16, 2007        by Nicole

Gourmet cheesecake is naturally a favorite dessert for many. But would you have thought to add sour cream to the mix? Well, there's a first time for everything.


  • 1 cup graham cracker crumbs
  • 1/4 cup sifted flour
  • 1/2 cup ground almonds
  • 5 egg yolks
  • 1/4 cup melted butter
  • 2 tablespoons lemon juice
  • 1 1/2 pounds cream cheese,
  • 1 teaspoon vanilla extract at room temperature
  • 1/2 teaspoon almond extract
  • 1 1/4 cups sugar
  • 1 cup sour cream
  • 1 teaspoon salt
  • 5 egg whites

Mix together the crumbs, nuts and melted butter. Pack onto the bottom of a greased 10-inch spring form. Chill 30 minutes.  Beat together the cheese, 1 cup sugar and the salt.  Add the flour and 1 egg yolk at a time, beating until very smooth. Beat in the lemon juice, vanilla, almond extract and sour cream. Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture. Slowly pour into the prepared chilled spring-form. Bake in a preheated 325°F oven for 1¼ hours. Open the oven door and leave cake to cool for 1 hour. Remove from oven and finish cooling on a cake rack, then chill before removing the sides of the pan.

Serves 10-12.