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Sour Cream Cheesecake
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Sour Cream Cheesecake

A fluffy cheesecake with beaten egg whites and sour cream. This version has a crust made of biscotti.
Course Dessert
Cuisine American
Keyword biscotti, Cheesecake
Prep Time 30 minutes
Cook Time 3 hours
Cooling and Chilling 6 hours
Total Time 9 hours 30 minutes
Servings 12

Ingredients

Biscotti Crust

  • 1/2 pound store bought or homemade biscotti
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter melted
  • 1 pinch salt

Cheesecake

  • 1 pound cream cheese at room temperature and softened
  • 1/2 cup sugar
  • 3 large eggs, separated at room temperature
  • 1 pint sour cream, divided use at room temperature
  • 1 1/2 teaspoons vanilla (1 teaspoon goes in batter, 1/2 in topping)
  • 1 tablespoons sugar

Instructions

  • Preheat oven to 350. Grease a 9 inch springform pan.
  • In a food processor, crush the biscotti into crumbs. You should get a little over 1 1/2 cups. I went by weight and used 8 oz/half pound.
  • Add the sugar, melted butter and salt and pulse to mix. Empty into prepared cheesecake pan and press over bottom and just slightly up the sides.
  • Set crust on a rimmed baking sheet and bake for 10 minutes.
  • In a large mixing bowl, using an electric mixer, beat the cream cheese and sugar until smooth. add the egg yolks one at a time and beat on medium speed until blended. Still on medium speed or by hand if you prefer, fold in HALF the sour cream and 1 teaspoon of the vanilla.
  • In another bowl, beat the egg whites until stiff peaks just start to form. Fold the beaten egg whites into the cheesecake batter.
  • Scrape the batter into the pan over the baked biscotti crust and bake for 30 minutes.
  • While the cheesecake is baking, stir together the remaining 8 oz of sour cream with the remaining 1/2 teaspoon of vanilla and the tablespoon of sugar.
  • After the cheesecake has baked for 30 minutes, remove from the oven and quickly spread the sour cream/sugar mixture over the top. Return to the oven. Turn off the oven and let the cheesecake sit in the off oven for 2 hours.
  • Chill for several hours or overnight, then remove springform side and serve. Can be frozen.