I am someone who loves cheesecake, and so I’ve spent a lot of time perfecting the perfect cheesecake. Personally, I prefer cheesecakes made with sour cream instead of heavy cream, which provide the perfect amount of richness and tang to counter the richness of the cream cheese.
While at a recent party, a friend of mine thought that this was a copycat attempt of a Cheesecake Factory cheesecake! Believe it or not, my celiac disease and gluten intolerance has made it impossible for me to try a Cheesecake Factory cheesecake, so I’ll have to take her word for it…but apparently, this cheesecake recipe produces restaurant quality results! Try it and let me know how they compare!
Shortbread Cookie Crust:
-1 1/4 cup (140g) almond flour
-1/4 cup sugar / granulated sugar substitute
-1/4 tsp baking soda
-1/4 tsp salt
-1/4 tsp cinnamon
-1/4 cup (56g) melted butter
-1 teaspoon vanilla extract
-32 oz cream cheese, softened
-1/2 cup sugar / granulated sugar substitute
-1/2 cup sour cream (120g)
-2 tsp vanilla extract
-1/2 cup sour cream (120g)
-2 tbsp sugar / granulated sugar substitute
For the crust:
1. Preheat the oven to 300 degrees and grease the inside of a 9″ springform pan.
2. Melt the butter according to your preferred method and set it aside to cool.
3. Mix all the dry ingredients together. Add the egg and vanilla extract and mix until combined. Add the butter in last and stir until combined.
4. Bake for 15 minutes, or until the edges are golden brown. Set aside to cool while you prepare the filling.
For the filling:
1. Preheat the oven to 450 degrees and wrap the bottom of the pan in aluminum foil to cook the cheesecake in a water bath.
2. Place the cream cheese, sugar, sour cream, and vanilla in a stand mixer and blend until well incorporated.
3. Beat the eggs together in a separate bowl until light and fluffy. Slowly let it stream into the stand mixer while it’s still going, blending until everything is combined. Be careful not to overmix it!
4. Set the pan in a water bath. Bake the cake for 10 minutes, and then turn the oven down to 350 and let continue baking for another 50-60 minutes. Remove when the top of the cake turns golden brown.
5. Let sit on the counter for 1 hour to cool and then move to the refrigerator to cool overnight. Don’t worry if there are any cracks – these will be covered up nicely by the topping!
For the topping:
1. Add the sour cream to a small bowl. Add a teaspoon of sugar one at a time and mix together with a fork, tasting after each addition to guarantee your desired level of sweetness! If it becomes too sweet, just add in more sour cream to balance it out!
2. Spread mixture over cake, cut into slices, and serve.