Greensboro Sour Cream Cheesecake

Submitted by sofie-a-toast

"I learned this recipe in Greensboro NC, hence the name. I've been told it's popular in Texas too.It's a birthday favorite at our house. It's what cheesecake cupcakes recipe # 169510 is based on. You can substitute low-fat cream cheese and sour cream and the taste & texture are still good. Delicious with fresh peach slices under the berrry glaze. Cooking & prep time do not include cooling overnight."

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 1 cheesecake
• Serves: 8-10

ingredients

• 16 graham crackers
• 1⁄4 lb butter
• 1⁄4 cup sugar
• 16 ounces cream cheese
• 2 eggs
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 1⁄3 cup sugar
• 1 pint sour cream
• 1 lb berries
• 1⁄2 tablespoon cornstarch
• 1 dash lemon juice

directions

1. Preheat oven to 350 degrees.
2. Pulvarize the graham crackers and mix with butter (can be melted or softened) and 1/4 c sugar. Pat into the bottom of a spring-form pan.
3. Smooth together cream cheese, eggs, 1/2 c sugar ,& vanilla. Put on top of crust and bake in 350 degree oven 20 minutes.
4. Mix 1/3 c sugar and sour cream. Pour over baked part of cake and cook for 8 minutes.
5. Refrigerate overnight covered.
6. Mix berries and corn starch in a suace pan. Bring to a boil and stir until clear. Add lemon juice to taste. When cool, pour on top of cheesecake.