Many years ago I made a wonderful cheesecake, but have lost the recipe. The filling on many other recipes is as good, but the crust and topping is what made this cheesecake special.
Anyone have a cheesecake recipe with a crust that is almost shortbread? The bottom is blind baked, then cooled. The side of the pan is then added with more crust dough, then the filling. The topping is a sour cream mixture and is added for the last 20 or 30 (?) minutes of baking. The sour cream mixture probably had an egg and sugar added to it. It added just a nice little extra something to the cake.
Every few years I look for the recipe, but have not found it so far.
I’ve been having trouble trying to reply to your recipe request. My computer is old and we still have dial-up internet. I’ve emailed the tech address for this site, but no one has gotten back to me yet. (It’s been a few days now.) So please pardon my late response.
At any rate, if this does get to you, finally, I’ve posted my Cheesecake Recipe for a New York Cheesecake, and it’s made with a sweet cookie-like crust, which may be what you are looking for. I also put a sour cream topping on it, but it doesn’t have any egg in it. If you try this, I would use Wolfgang Puck’s Pate Sucre, which I’ve included a link to. It has a little more flour, and a lot more butter in it. It also uses 2 egg yolks in place of my egg, and some heavy cream. I’m going to try using his recipe the next time I make this, to see if I like it better. Good Luck! Let me know what you think of it.
On June 29, 2013 at 10:01 am
Thanks, Bonny! Will give it a try when I get home from vacation.
On June 29, 2013 at 1:50 pm
Have you had a chance to try the recipe I posted for you?
On October 26, 2013 at 10:25 am
Bonny – Sorry to say, not yet. But, the baking season is finally upon us, so soon. Very soon.
On October 26, 2013 at 2:25 pm