16 oz. cream cheese 1 – 9 inch graham cracker crust
2/3 cup water
¾ cup sour cream or 1 cup dried sour cream mixed with 6 Tbsp water
1 cup sugar 3 Tbsp egg powder and 3 Tbsp water
1 ½ tsp vanilla
In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup of the sugar and 1 tsp of the vanilla. Beat dried eggs with water. Add eggs in 4 additions to the cream cheese, beat well after each addition. Pour into crumb crust. Bake in preheated 235 degree F oven 30 minutes. Beat together sour cream with remaining ¼ cup sugar and ½ tsp vanilla. Gently spread mixture over top of hot cheesecake and bake about 30-45 minutes longer until center is set. Cool completely on wire rack. Chill until firm.
You’ll find plenty of great options for sour cream powder at Rainy Day Foods, just perfect for this Baked Cheesecake recipe!