Cheesecakes with Buttercream frosting
User Reviews
5
Cheesecakes with Buttercream frosting
Description
The recipe starts with pressing a crumbly crust made from graham cracker crumbs, sugar, cinnamon, and melted butter into a springform pan lined with foil for easy removal and leak prevention. The filling mixes softened cream cheese with sugar, egg yolks, sour cream, flour, vanilla, and lemon juice and rind, creating a flavorful, creamy base. Beaten egg whites are folded in last to add airiness to the batter. The cheesecake bakes for over an hour at moderate heat until the top is golden and set, then cools gradually in the oven to reduce cracking.
The buttercream frosting blends softened butter with sifted confectioners sugar, salt, vanilla, and milk, and can be tinted as desired for decoration and added sweetness. Spreading or piping the frosting atop the cooled cheesecake adds contrast to the creamy texture beneath with smooth richness.
This recipe requires attention to gentle mixing and careful baking to achieve the intended consistency of a firm yet tender cheesecake crust and filling, balanced by the optional frosting finish.
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter melted
- 24 ounces cream cheese
- 1 1/4 cup sugar
- 6 egg seperated
- 1 pint sour cream
- 1/2 cup flour
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
Buttercream Frosting
- 1 cup butter softened
- 3 cups confectioners sugar sifted
- 1/2 teaspoon salt table
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- food coloring of your choice
Instructions
- Preheat oven to 350 degrees.
- To make the crust, generously grease a 9x2 springform pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around the side of the pan.
- Combine graham- cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well blended. Press crumb mixture into bottom and side of the pan. Chill prepared pan while making the filling. To make the filling, with an electric mixer on low speed; beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth. Beat egg whites until they hold stiff peaks. Fold white into the cheese mixture, until well blended. Pour into the prepared pan.
- Bake at 350 degrees for 1 hour and 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for 1 hour. The cheesecake is done when you remove the cheesecake and there is still a slight wiggle in the center of the cheesecake. Remove cake from oven and allow to cool on a wire rack at room temperature. Chill overnight before serving. If you are using the small heart-shaped pans, the baking will be between 45 minutes and 1 hour, check the cheesecakes for their doneness by giving them a little wiggle and seeing if the center is set.
- Butter Cream Frosting Instructions Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes. Add food coloring if desired. Remove cheesecake from mold, and then gently frost the cheesecake. The Butter Cream recipe was slightly adapted from the SweetSavoryLife blog, whose technique of sifting the powdered sugar makes all of the difference when making a butter cream icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 51g | 78% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 220mg | 73% |
| Sodium | 621mg | 26% |
| Potassium | 202mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 59g | 118% |
| Vitamin A | 1775IU | 36% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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