ISO: ISO: The recipe & instructions for the thin layer of sour cream topping that some cheesecakes are

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deb-in-mi

Well-known member
topped with!

An odd request - I know. But I want to add such a layer to my lemon bars. (Or I should say that my mother would like me to add such a layer on the lemon bars I'm making for her!!)

Thanks,

Deb

 
Here's mine.

Note it only bakes 10 minutes or so.

Creamy Topping
1 1/2 cups sour cream
2 Tbs granulated sugar
1/2 tsp vanilla

With a wooden spoon beat sour cream, sugar and vanilla about 1 minute until smooth. Pour over cake and spread gently over surface. Return to oven and bake 10-12 minutes until set. Cool in pan on wire rack, then refrigerate until cold or up to 2 days.

 
This is mine. Deb. I bake the cheesecake at 350°. When I take it out of the oven

I reset to 450°. Mix 2 cups sour cream, 1/4 cup sugar and 2 tsp. vanilla. Spread on filling. Bake 10 min.

 
Thank you! One more question...

since the cake goes back into the oven for 10 minutes or so - do I take the cheesecake out a bit early (so not 100% done) and then top it? Just trying to make sure that I don't overbake.

Thanks again,
Deb

 
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