Vanilla Sour Cream Cheesecake

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READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust-in a bowl, combine the cookie crumbs and butter.
  • Press into the bottom of a greased 9-inch springform pan and freeze.
  • Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream, and sugar on med-high speed for 3 minutes.
  • Add eggs, one at a time, beating after each addition.
  • Mix in vanilla paste and lemon zest.
  • Pour batter over frozen crust.
  • Bake in a preheated 325° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool on a rack for 2 hours.
  • Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
  • Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
  • With the mixer still running, sprinkle sugar and bean paste into cream and continue whipping until firm peaks form.
  • Ice top of cake with the whipped cream.
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