Sour Cream Cheesecake

             cooking spray

Crust:

1          cup graham cracker, vanilla wafer or gingersnap crumbs

2          tablespoons granulated sugar

¼         teaspoon ground cinnamon

¼         cup melted unsalted butter

Topping:

1          cup sour cream

2          tablespoons granulated sugar

½         teaspoon pure vanilla extract

Filling:

1          pound regular cream cheese, at room temperature

1          pound lowfat cream cheese, at room temperature

1          cup granulated sugar

1          tablespoon cornstarch

5          large eggs, at room temperature

1          cup sour cream

1½       teaspoons pure vanilla extract

½         teaspoon almond extract

Arrange the rack in the center of the oven. Preheat oven to 350°F. Lightly coat a 9x3-inch springform or removable bottom cheesecake pan with cooking spray. Line the outside of the pan with heavy-duty foil.

Insert the flat mixing paddle. Place the cracker or cookie crumbs, sugar, cinnamon, and melted butter in the Cuisinart™ mixing bowl. Turn to speed 2 and mix until blended, about 30 seconds. Pour into prepared pan and flatten to cover the bottom evenly. Use the bottom of a drinking glass or measuring cup to tamp down firmly.

Bake in preheated 350°F for 8 to 10 minutes. Let cool while preparing filling.

Wipe mixing bowl and flat mixing paddle clean of all crumbs. Place the sour cream in the Cuisinart™ mixing bowl with sugar and vanilla to make the topping. Turn to speed 2 and mix for 45 seconds to blend and dissolve sugar.

Transfer to another bowl, cover and refrigerate until ready to use to top cheesecake.

Place all the cream cheese in the Cuisinart™ mixing bowl. Turn to speed 1 and mix until just smooth, about 30 seconds. Add sugar, ¼ cup at a time, and then cornstarch. Increase to speed 2 and mix until smooth, about 30 seconds after each addition. Scrape the bottom and sides of the bowl and paddle after adding half the sugar. Turn to speed 1, add the eggs, one at a time, mixing about 30 seconds after each addition. Scrape the bottom and sides of the bowl and paddle after adding 3 eggs, then again after all 5 eggs have been added. Add the sour cream, vanilla and almond extracts, and mix on speed 1 until creamy and homogenous, about 1 minute.

Pour into cooled prepared crust – do not scrape any thick bits from the sides of the bowl as they are not thoroughly mixed in and will change the texture of your finished cheesecake.

Place the pan in a jelly-roll pan or roasting pan. Place on oven rack and pour hot water into the bottom pan to a depth of at least ½ inch to create a water bath. Bake the cheesecake in the preheated 350°F oven for 45 minutes, then lower oven temperature to 325°F and bake for 40 minutes. Increase temperature to 350°F and bake for an additional 5 minutes. Spread reserved sour cream topping evenly over cheesecake and bake for 15 minutes longer.

Remove from oven, remove foil and cool on a wire rack for 1 hour. Refrigerate uncovered until cold, then cover.

Note: Sour Cream Cheesecake is best when made a day ahead. This cheesecake does not freeze well and freezing is not recommended. The Sour Cream Cheesecake can be served plain, topped with fresh fruit of your choice, or served with a fruit sauce.