Creamy Sour Cream Cheesecakes

Juicy, soft, airy, appetizing and aromatic. Cheesecakes with sour cream, or sour cream, turn out fluffy and tender. Their highlight is that the filling is mixed not from cottage cheese, but from sour cream, due to which it acquires a silky and creamy texture.
cook time: 3h
Liam Carson
Creamy Sour Cream Cheesecakes

Nutrition Facts (per serving)

279
Calories
11g
Fat
35g
Carbs
7g
Protein

Ingredients (16 portions)

Dough:

Wheat flour 580 g
Milk 200 ml
Kefir 100 ml
Eggs 2 pc
Dry yeast 8 g
Butter 100 g
Sugar 60 g
Vanilla sugar 2 tsp
Salt 0.5 tsp

Filling:

Wheat flour 1 tbsp
Sugar 80 g
Vanilla sugar 4 tsp
Sour cream 400 g
Corn starch 1 tsp

For lubrication:

Milk 1 tbsp
Eggs 1 pc
Powdered sugar 2 tbsp

Recipe instructions

Step 1

Step 1
How to bake cheesecakes with sour cream? Prepare the necessary ingredients for the dough. All products should be at room temperature. Melt the butter. Mix yeast with 1 tsp. sugar, pour in warm milk (25-30 degrees) and leave for 15 minutes until a “cap” appears. Beat two eggs into a bowl, add the remaining vanilla sugar and salt. Whisk everything together. Add room temperature kefir and revived yeast mixture to the eggs. Stir everything well.

Step 2

Step 2
Sift the flour, make a well in it and pour the mixture of liquid ingredients into it. Mix well. At the end of the kneading, pour in the cooled butter and continue kneading with your hand in a bowl and then on the table. Knead for about 10 minutes. Grease a clean bowl with vegetable oil, place the dough in it and cover with film and a napkin. Leave in a warm, draft-free place for an average of 1.5 hours.

Step 3

Step 3
The dough will increase greatly in volume. This is what it looked like after 1 hour and 20 minutes.

Step 4

Step 4
Lightly knead the dough into a loaf shape and divide it in half. Remove one part and cover with cling film to prevent airing. Divide the other part into 8 equal pieces of 65 — 70g each.

Step 5

Step 5
Punch down each piece of dough, round it and immediately place it on a greased baking sheet. You can pre-cover a baking sheet with parchment or a silicone mat.

Step 6

Step 6
Press each bun into a flat cake, cover with film and leave to rise for 30 minutes.

Step 7

Step 7
Prepare the ingredients for the filling. Mix sour cream, sugar, vanilla sugar. Stir everything with a whisk until smooth, add starch at the end. Mix everything well again. Turn on the oven to 190 degrees in advance.

Step 8

Step 8
The cream should be quite dense, but airy. It happens that even 20% sour cream remains liquid, then you can add 1 tablespoon of flour or more starch.

Step 9

Step 9
When the flatbreads have risen, make a hole in the middle. To do this, grease the bottom of a suitable-sized glass or jar with vegetable oil and press it into the middle of the flatbread almost all the way to the baking sheet and, carefully turning it, pull it out. Grease the bottom of the glass before each cheesecake.

Step 10

Step 10
Beat an egg with one tablespoon of milk and brush the sides of the cheesecakes with it.

Step 11

Step 11
Place one tablespoon of sour cream in each cavity. Immediately bake the cheesecakes in a preheated oven at 190 degrees for about 20-25 minutes. From the second part of the dough, make the remaining cheesecakes in the same way. From this amount of dough you get 16 cheesecakes, two large standard baking sheets 37x43cm.

Step 12

Step 12
Cool the finished cheesecakes on a wire rack. When the cheesecakes have cooled, you can sprinkle them with powdered sugar if desired. Bon appetit!

Additional rubrics

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