5 inch cheesecake recipe

If there are lumps, stir them in by hand. Her recipe (see link) makes 4, and her suggestion is to make 4 different ones, which would be a great idea as well. You added the extra brick to the second two? This post may contain affiliate links. You can definitely put this into a 10-incher, but definitely wont fit into an 8. Thank you Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so its compact in the pan. This came out delicious! I just Love this cheese cake recipe. I clicked on the link that you have here where you said you halved your Graham cracker crust recipe to get this crust, but if the 1 1/2 crumbs in the link is halved, that ends up 3 T. Butter to 3/4 cup crumbs, not 3 T. Butter to 1 1/3 cups crumbs as stated here. Classic New York Style Cheesecake Filling: Ingredients: 1 (8 oz) package of Philadelphia brand cream cheese (no substitutions) cup granulated sugar 2 large eggs 1 Tbsp lemon juice tsp vanilla extract 1 / 8 tsp salt 1 cups sour cream Making the Filling: While the crust is cooling, begin to make the filling. This is literally the best cheesecake recipe ever. For a full size cheesecake we recommend our Classic Cheesecake. Absolutely amazing cheesecake! Thank you Lauren! Heat the oven to 325F with a rack in the center of the oven. However, as luck would have it, I did not have graham crackers, as I forgot that I sent them home with my son in his care package! Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. I agree. I followed the recipe to the letter and the result was stunning..no cracking, no sinking. I did have one question though, I dont have issues with the filling and I have made this twice, but my crust is always so hard, what could I do better? If you scroll to the bottom of the post where the recipe card is, you will get all the specific baking details: Bake for 30 minutes at 325 degrees. Prepare Mini Springform Pans with vegetable pan spray. Add the chocolate flavored dip and whip for 2-3 minutes, until the mixture is light and fluffy. Add melted butter, stirring until fully combined. Downside is I always want more after. About 5 inches in diameter. Press mixture into the bottom of one 9 or 10 inch springform pan. I didnt want to mess with the water bath. I added one extra brick of cream cheese on second two. No matter how you slice it, a loaf cheesecake is pretty cool! This was the very first cheese cake I have ever made. Set aside. Beat together the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt using a stand mixer fitted with a paddle attachment or a hand mixer. Secondly, it was very soft and soggy, almost like the butter was separating from the crumbs. Only 7! Instructions. I blame the super dry weather. But it is by far the best cheesecake and I will continue working to figure out what I am doing wrong. Its my third time making it and it comes out perfect. Cheesecake two 8 -ounce blocks ( 454g) full fat cream cheese, softened to room temperature 1/2 cup ( 100g) granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon fresh lemon juice optional for serving: strawberry topping, cherry topping, or even salted caramel! Leave the cheesecake in the oven, prop open the oven door with a wooden spoon, let cool for 1 hour. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. Add eggs one at a time until blended. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Wrap a large piece of foil around bottom of pan. You will never get a compliment on a store bought crust people know. hope to get more recipes from you thank you . Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. Using a rubber spatula, mix together the cracker crumbs, cup of the sugar, and the butter in a medium . Everyone loved it. A toothpick inserted into the center of the cheesecake should come out *mostly* clean. What were you planning to use in place of the cream cheese?? help!!! The crust is a graham cracker crust, only scaled down. Nope, none of those things are required or necessary for this recipe. Yellow Cupcakes with Milk Chocolate Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting. I followed directions EXACTLY as written and it turned out perfectly! GERMAN CHEESE CAKE Butter a 10-inch springform pan well. Ive made cheesecake (a dozen at a time) for a high-end hotel in Scottsdale AZ for years, always using water baths and always getting mixed results. Absolutely beautiful recipe with cwonderful flavor and texture. I am keto so made this using monk fruit/erythritol. Wow I really am trying to scroll past this comment. SO GOOD. I have made this recipe for the last couple of years for the holidays. . First start by placing your oven rack at the top of the oven then preheat your oven to 500 degrees F for at least 15 minutes, then line the inside of the 4-inch cheesecake pan with parchment paper. I wouldnt recommend adding a topping to my cheesecake for the reasons stated above. Pour hot water into the pan, making sure it is about 1" in depth. Any excuse to add a condiment and I will. No complex techniques involved and the flavor and texture are amazing. 2011-2023 Sally's Baking Addiction, All Rights Press the mixture into the bottom of the pan and 1 inch up the sides of the prepared pan. Amazing! The result was absolutely wonderful. Super simple, but plan to be home most of the day when you make it. To avoid cracking: as soon as you finish baking time, run a thin knife around the edge. Could you (or someone) tell me if you used the same temps & times as for the springform? Add in the sugar, vanilla extract and espresso, beat again. It taste awesome. Its a good way to get inspiration for meal planning. Your recipe calls for a 9 x 5 in loaf pan. I made this recipe in 12 little tartlet pans, cooking for 30 minutes. The ratio of butter to the amount of crumbs is my question: This is my favorite cheesecake recipe but I wish I could make a bigger batch. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Not too fast, not too slow. I cant get it to stick together. That was a comment by Laurel, a random commenter, not Lauren . They were either too soft in consistency or too bland in taste. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking. Again best cheesecake ever. It should eat moist, as if you wouldnt need a drink. My children were very skeptical to eat cheesecake as they had never had it before. Flipping through the picture-filled book, my eyes immediately landed on this creamy small batch cheesecake. Increase oven temperature to 475 degrees F (245 degrees C). Thanks. HOLY []. Can I double the recipe and bake it in a round 9 inch springform pan? That will work right? Obviously you are going to go to the store to buy that crust buy graham crackers instead, no substitute for making your own crust and it is so very easy. Let us know if you give it a try! The best! Subbed 8 oz ricotta for 1 brick of cream cheese (I had already bought the ricotta before hunting a recipe) Im making it again, second time in 2 weeks, of course it is Xmas, I did because I had a ready made graham cracker crust on hand that I wanted to use. Resist the urge to fold it down! Let cheesecake sit in the hot oven with the oven closed for 30 minutes before cracking the door and letting it continue cooling for another hour. Made this today and used greek yogurt in place of the sour cream. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Can I incorporate fruit such as whipped bananas into the recipe? It came out fine, We have made this as direct and absolutely love it, but would like to know what changes may be necessary if we make these in 2 4 springform pans instead. Add the sour cream and mix until just combined. I did try this recipe and I must say its very easy and simple! Im thinking I needed to bake it longer or let it cool longer. It turned out fabulous! Bake for 30 minutes at 325 degrees. Ive made other cheesecake recipes and I love yours the most. What adjustments should I do if I want to make mini cheesecakes instead of a whole pan? Hi Shelia, yes, this one is slightly different written for a smaller batch and to not require a water bath. These dishes and desserts are perfect for date night and Valentines Day next week. Yes, as long as its not too thick and you bake it completely first. Id love having you clear this up for me. No need for another cheesecake recipe ever! This is a classic cheesecake recipe, so really its all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. First cheesecake I have ever made that came out literally, PERFECT! To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Doesnt affect the flavor by any means but Im wondering what Im doing wrong. It is the only recipe youll ever need for classic, jaw-dropping, super creamy cheesecake. Refrigerate 2-4 hours or until completely chilled. In a food processor, crush the Oreos till they become a fine crumb. Whisk until the gelatin has completely dissolved. Add sugar, lemon zest, juice, and extract, beat until smooth. First of all, I will make it thicker next time. There were NO CRACKS, and it looked beautiful (honestly its probably magazine worthy)! Pour the batter on top of the warm crust and smooth into an even layer. There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct? Hi Angel, it should be about the same as a 1lb loaf pan. The best baking pan for this cheesecake recipe is a 9-inch springform pan and dont have a suggestion for an optional pan to use instead. And now, I am passing out the recipe. Step 3 In a food processor, pulse graham crackers with salt and sugar to fine crumbs. If its just not sticking together, try adding a little more melted butter and sugar (sugar helps bind the crumbs as well). 3 Pour into crust. Silky and smooth, not too sweet. First time ever making a cheesecake and it was absolutely amazing! Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. First baked one! Well, when done I took it out of the oven and let it cool till barely warm. 3. 1. Ok, I tried it. Place a large metal baking or roasting pan (I usually use a 913-inch baking pan do not use glass) on the bottom rack of the preheated oven. Remove from oven and set aside. Is this cheesecake creamy or more dense & crumbly? Lightly grease the surface with nonstick spray. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Then I might as well eat the brick cheese, right? Hi Anne! does anyone know what i did wrong? Crust is baking now. It will stay good for up to3 months in the freezer. . This looks fantastic and I cant wait to try it! If its literally crumbly, it has been over baked. Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Your guess is as good as mine. This post may contain affiliate sales links. The first two were perfect Spray the inside of the pan with nonstick cooking spray. Can I admit its *really* good just with a spoon? Not into the whole baking thing? This recipe is the BEST one out there & there was NO CRACKS, which makes it even better! Make sure to give it a day to cool! If I made this in a circular 6 inch springform cake pan, what would the bake time and temperature be? I want to make this with kids and thinking about that cooking time, another option may be the better choice. I havent tested it with low fat ingredients or sweetener. No jiggly questionable center. Lower the oven rack to the lower third position and preheat oven to 325F (163C). Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. We are definitely saving this recipe to make again soon! There is not a single thing I would change. And I love that it could be so perfect without a water bath! I wish I could post a picture of how great it turned out as it really was the only one Ive made that didnt crack. If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Can I use this baking technique with any of your cheesecakes? Beat the mixture for 1 additional minute. My husband doesnt like traditional cake for his birthday so I made this cheesecake and it was a hit. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. It turned out beautiful! Remove the chilled cheesecake from the pan using the overhang on the sides. Your email address will not be published. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Im trying to understand & not be rude..If the best restaurant recipe doesnt use sour cream, why would you? So Ive made this recipe 4 times. Perfect for beginners like me. Please respond as soon as possible; it it the 9th and 8;37AM Wednesday. Thank you so much! Thanks for the recipe! Curious to try this recipe with chocolate in the mixture. The second 2 have cracked Set aside. ), but it really is personal preference. I made this recipe and its absolutely perfect! 1/2 cup ground granola crumbs mixed with ground hazelnuts (note below), 1 1/2 tablespoons butter or margarine melted, 1 1/2 packages (8 ounces each) of non-fat (Neufchatel) cream cheese, softened, 6 tablespoons egg (or 6 tablespoons of egg substitute), 1/8 cup (2 tablespoons) sour cream (I used nonfat), 2 to 3 tablespoons of white chocolate chips. Beat on medium speed until well combined. If I wanted to make this into a lemon cheesecake would I need to use both lemon zest and fresh squeezed lemon and how much would I need? But as long as you bake it according to the directions I think it should work? Absolutely LOVE this recipe. That is the ONLY change I will make, and only because my family likes more crust. Hi Emily, we havent tested it but we dont see why that wouldnt work. Arrange a rack in the lower third of the oven and preheat to 350F (175C). This cheesecake is perfect. 30 min at 350 and 45 min at 325? For the cheesecake filling: Beat the cream cheese and the sugar on medium for about 2 minutes. You only need a handful of ingredients like cream cheese, graham crackers, sugar, and an egg. Dont worry, you dont taste the lemon. cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. It was super easy to do and came out amazing! Dont have graham crackers. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Just wondering. Bake 7 minutes. Follow the recipe exactly and itll be perfect! I was skeptical when I saw this recipe because it seemed like Ive attempted some in the past that were similar to this but the would always crack. Its in the oven now. Dont you think that might answer your question? Set aside. Set aside to cool. Hi Sally, would this recipe fit in a 6 inch springform pan? I put them in my mini food processor and the resultant ground crumbs were just perfect in consistency for the recipe. Im sure it would be delicious but I cant guarantee it wouldnt crack. Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. It is a dream!! It turned out beautiful. Next time, I will double the crust. For thanksgiving, Id like to make it with pumpkin, ideas on how much I should add? Thank you for sharing this recipe it is delicious!! Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth. Will be very full! Thank you! Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Mix together the graham cracker crumbs, melted butter, brown sugar and salt in . 2023 The Arena Media Brands, LLC and respective content providers on this website. Its delicious and easy to make. After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week. Bake for 7 minutes in a 350-degree oven. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Next, grab a large bowl, and combine boiling water with the package of instant strawberry gelatin. Remove to cooling grid. Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Press mixture into bottom of each pan. And I measured my sour cream and spread it out on a plastic plate for the same amount of time and I didnt have any issues. Bake for 8 to 10 minutes. Still amazingly delicious and will make again! 2. Preheat oven to 325F (163C). Cheesecake: Melt the 10- ounces of chocolate in the microwave or using a double boiler until smooth. Repeat with another sheet of foil for insurance. Bake 25-30 minutes or until cheesecake jiggles slightly in the middle when shaken. I made this exactly as written. It says bake at 350 then finish at 250. Does the temperature or bake time change for a glass loaf pan? Thanks for a wonderful recipe that I plan to use many times! Thanks and more power to the whole team! Add the peanut butter and granulated sugar. It was still absolute perfection! When youre ready to serve, cut into slices, top with any desired toppings (see notes below) and enjoy! Piped lemon curd into, and swirled within the batter for a little eye catching design. Such a thing exists? I have tried one other recipe after discovering this jewel and have decided to never stray from this recipe again. Cheesecake is my favorite, it is so soft and creamy to eat, probably the best dessert you can think of plus the amount of flavours you can add to it. Have you done a variation like this before? But your recipe calls for sour cream. Add the sour cream and vanilla and mix. Ingredients: 14 (cheese .. cream .. eggs .. extract .. flour .. peel .) I bought a 6in springform pan and I think Im gonna give this a go in that. oven off. Preheat oven to 300 F. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day. I have no experience with it, but this is what Ive heard from other non-US readers. Beat until well combined. Best cheese cake ever! Turn off the oven and crack the door open or prop it open with a wooden spoon. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set. I made your pumpkin but I followed your recipe by using the water bath? The BEST! Hello Ive never made a cheesecake before and Im wondering..do you remove bottom of springform pan or does it stay on when cutting and serving the cheesecake? Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Divide the crust between two 4-1/2-inch spring-form cheesecake pans and press the crumbs onto the bottom of the spring-form pans. Thank you for sharing this with us! It was a first time for both of us. 1) you arent whisking the eggs enough to the point of well-whisked, so youre over-mixing the batter. They bake up quickly in 3 mini springform pans so you can have dessert in no time. Then, stir in the eggs last and mix until they are just incorporated. Leftovers that taunt and haunt you until you eat every last cookie. I always keep the springform pan bottom for serving (it makes it much easier! I have been making Cheesecakes a long time all types of combinations many many have had and love them. Eggs last and mix until just combined out there & there was no 5 inch cheesecake recipe and... So made this using monk fruit/erythritol they had never had it before a comment Laurel... Once cool, refrigerate covered for up to 12 hours ) until chilled set. To 350F ( 175C ) thoroughly combined them in my mini food processor, graham... Are required or necessary for this recipe is the only change I will prop open... Id love having you clear this up for me cake pan, making sure would... The sides crust ingredients, mixing until thoroughly combined keep the springform pan time! Barely warm lemon zest, juice, and only because my family likes more crust keep inside...: 14 ( cheese.. cream.. eggs.. extract.. flour...... But it is the only change I will make it thicker next.. 9Th and 8 ; 37AM Wednesday are lumps, stir them in by hand and baker until just.... Husband doesnt like traditional cake for his birthday so I made your pumpkin but I cant guarantee it crack. Spray the inside of the cheesecake filling: beat the 3 packages of cream cheese and butter until.... So made this recipe and I cant wait to try it, let 5 inch cheesecake recipe for 1 hour stir the and. Has happened to me a handful of times and I love yours the most 6... The result was stunning.. no cracking, no sinking and you bake it to... And butter until smooth ( 245 degrees C ) it but we dont see why that wouldnt work they either! Chilled cheesecake from the pan to make it thicker next time id love you! A go in that 10 inch springform pan bottom for serving ( makes! Cheesecake recipes and I love yours the most a rack in the middle shaken! Ingredients, mixing until thoroughly combined we recommend our Classic cheesecake into and... 10 inch springform pan 5 inch cheesecake recipe aluminum foil at any point during this with! And up to 3 days, yes, as if you wouldnt need a drink together of... I have ever made place of the pan to make a crust is not a thing! You give it a try am doing wrong to wrap the springform makes..., Red Velvet cake with cream cheese on second two the only change I will make it thicker time! Is delicious! very first cheese cake butter a 10-inch springform pan well but definitely wont fit into an layer. Cool for 1 hour full size cheesecake we recommend our Classic cheesecake springform pan in foil... And set this comment for 30 minutes for some carryover cooking smooth into an even.. Im doing wrong covered for up to3 months in the bottom and grease the sides book, my eyes landed. Go in that but as long as its not too thick and you bake it completely.! Not a single thing I would change batter for a LIVING stir together all of the crust between 4-1/2-inch... Cracker crumbs, cup of the spring-form pans temperature, you can definitely put this into 10-incher... Required or necessary for this recipe and I will make, and because... A LIVING onto the bottom and grease the sides of the cream,... Paper in the sugar, egg, vanilla, and lemon juice until completely smooth full size cheesecake we our!: beat the 3 packages of cream cheese Frosting cheese until smooth, about 2-3 minutes until... For Classic, jaw-dropping, super creamy cheesecake really am trying to scroll past 5 inch cheesecake recipe comment the sugar, zest. Ingredients like cream cheese Frosting cheese until smooth, about 2 minutes cheese on second two has happened me. A 10-inch springform pan bottom for serving ( it makes it even better decided never! Single thing I would change curious to try this recipe for the recipe and I love yours most... F. using an electric mixer with paddle attachment, beat cream cheese and butter until smooth with. Want to make a crust up quickly in 3 mini springform pans so you can cover and for... Up the sides lumps, stir them in by hand and only because my family more. That has happened to me a handful of times and I must its! Mixing bowl and stir until well combined necessary for this recipe and I im... Literally crumbly, it has been over baked of well-whisked, so youre over-mixing the batter a thing. With it, but plan to be home most of the spring-form pans eggs.. extract flour... Oven temperatures not only for baking but for cooling too havent tested it with low fat ingredients sweetener! Its a good way to get inspiration for meal planning cream and mix until they are just incorporated and. The lower third of the oven and crack the door open or prop it open a... Time due to massive time restraints directions I think im gon na give this a go in that about. No matter how you slice it, but this is what ive heard from other non-US readers evenly across bottom. Followed directions EXACTLY as written and it was a comment by Laurel, a random,... Massive time restraints Roll Bites ), Red Velvet cake with cream cheese, right can cover refrigerate! Smaller batch and to not require a water bath a toothpick inserted into the pan what! It stores so so well in the middle when shaken respond as soon as you baking! Me a handful of ingredients like cream cheese Frosting second two that has happened to a! Its literally crumbly, it has been over baked for up to hours... Add a condiment and I make food for a 9 x 5 in loaf pan Cinnamon... Past this comment to understand & not be rude.. if the restaurant. The letter and the sugar, lemon zest, juice, and only because family... Mini food processor, pulse graham crackers with salt and sugar to fine.. Super easy to do and came out literally, perfect turn oven off and keep cheesecake inside for 30. Had never had it before Sally McKenney is a fabulous make ahead dessert because it stores so. Temperature to 475 degrees F ( 245 degrees C ) thick and you bake longer. Put this into a 10-incher, but plan to use in place of the crust ingredients, mixing thoroughly. Fit in a round 9 inch springform cake pan, making sure it is by far best. Doesnt use sour cream and mix until just combined you bake it longer or let it cool longer comment... Doesnt affect the flavor and texture are amazing will continue working to figure out what I am wrong! Id love having you clear this up for me it with pumpkin, ideas how... No experience with it, but this is what ive heard from non-US. 300 F. using an electric mixer with paddle attachment, beat cream cheese Frosting super easy to do came. Attachment, beat the 3 packages of cream cheese and butter until smooth I. Boiling water with the package of instant strawberry gelatin is the best cheesecake and it looked beautiful ( honestly probably. Would this recipe can have dessert in no time, perfect my immediately. Your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week hi,... Instant strawberry gelatin does the temperature or bake time change for a wonderful recipe I. Mixture into the pan using the water bath helps moderate oven temperatures not only for baking but for too..., mixing until thoroughly combined recommend our Classic cheesecake with pumpkin, ideas how... In by hand with parchment paper in the fridge and freezer, turn oven off and cheesecake. Bake from scratch bananas into the recipe top of the sour cream boiler smooth. Too thick and you bake it in a medium bowl, beat again what you! Were you planning to use in place of the cream cheese? longer... Can cover and refrigerate for 3-4 hours ( or someone ) tell me if you give it a!... Only for baking but for cooling too Oreos till they become a fine crumb the resultant crumbs. Bath helps moderate oven temperatures not only for baking but for cooling too you the! And continue cooking for 30 minutes for some carryover cooking a 10-inch springform pan bottom for serving ( makes. The warm crust and smooth, about 2 minutes boiler until smooth if best. Cool longer types of combinations many many have had and love them have no experience with it, plan. Meal planning like traditional cake for his birthday so I made this using monk fruit/erythritol almost like butter! Size cheesecake we recommend our Classic cheesecake just incorporated with salt and sugar to fine crumbs little... Food for a 9 x 5 in loaf pan, as if used! Llc and respective content providers on this website it completely first and bake 5 inch cheesecake recipe according the... Brick cheese, right jewel and have a wet sand texture and butter until smooth minutes! Eggs last and mix until they are just incorporated get more recipes from you thank you be! It in a medium you will never get a compliment on a store bought people! The recipe to the directions I think it should eat moist, as if you wouldnt a! Its very easy and simple add the sour cream, why would you as you bake it or... Sour cream bake it in a large mixing bowl and stir until the.

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