Cheesecake Recipe Without Sour Cream
Cheesecake is a dessert that originated in Greece. Since then, it has been popular around the world and has become a favorite among people of all ages. One thing that many unaware people don’t know is that the traditional cheesecake recipe doesn’t include sour cream as an ingredient. Keep reading to learn how to make a cheesecake recipe without sour cream at home.
Where Did Cheesecake Come From?
As mentioned before, cheesecake came from Greece. Since then, it has been popular around the world and has become a favorite among people of all ages. Here is how the cheesecake recipe without sour cream came to be.
A chef named Dometios Aristarchos is considered the originator of a cheesecake recipe without sour cream. In 18th century Greece, he served his guests plain cheese on a tray covered with ladyfingers dipped in honey. The combination of honey and cheese was popular among the Greeks and became quite famous among them.
Most Popular Cheesecake Toppings
The most popular cheesecake toppings are strawberries and blueberries. Strawberries are well known for their great flavor and sweetness, while blueberries add a slight sour tanginess to the cheesecake, making it even better.
Other popular toppings include fresh fruit, cream, crushed peanuts, and chocolate sauce. The most popular cheesecake topping is fresh fruit. Next is the cream cheese topping, crushed peanut topping, and chocolate sauce topping.
How To Store Cheesecake Without Sour Cream
In order to store cheesecake without sour cream, you should put the cheesecake in the refrigerator immediately after making it. This will keep it fresh and tasty. However, you shouldn’t put the cheesecake in a plastic container as it may absorb some flavors from it. Instead, use a glass baking dish or a loaf pan and cover it with aluminum foil.
For The Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons butter melted
- 1/8 teaspoon salt
- 1 teaspoon vanilla
For The Pie Filling
- 2 cups cream cheese softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- Preheat the oven to 350°F.
- Stir together all of the crust ingredients and mix thoroughly.
- Press the crumbs into the bottom of a 9” pie pan that is 1 ¼” in height and work some of it up into the sides of the pan.
- To prepare the filling, mix together the softened cream cheese and sugar with an electric mixer on low speed until smooth and combined.
- Add in the eggs, vanilla, and lemon juice. Mix until smooth.
- Add the pie filling to the pan on top of the crust.
- Bake for 30 minutes.
FAQ – Frequently Asked Questions
What Can I Use Instead Of Sour Cream In Cheesecake?
Most sour cream alternatives have a similar taste to the original, but they might not have the same texture as well. If that doesn’t suit your needs, you may want to replace your sour cream with softened cream cheese and add some sugar.
Does Cheesecake Need Sour Cream?
You can make a great cheesecake without sour cream. We’re not sure where the idea that cheesecake needs sour cream came from, but it seems to have been around since at least the 1930s and mutated over time until we have today’s store-bought cheesecakes with a thick layer of sour cream on top.
Can I Skip Sour Cream In Cheesecake?
There are two ways to make a cheesecake without sour cream. One is to replace it with milk or half-and-half. The other is to brush the top of the cheesecake with an egg wash before baking.