Vanilla Sour Cream Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 1/2 cups vanilla cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 8 ounces small curd cottage cheese
• 1 cup sour cream
• 1 1/2 cups sugar
• 5 eggs
• 1 tablespoon pure vanilla bean paste
• 1 teaspoon lemon zest
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla bean paste

Recipe

• 1 crust-in a bowl, combine the cookie crumbs and butter.
• 2 press into the bottom of a greased 9-inch springform pan and freeze.
• 3 filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream, and sugar on med-high speed for 3 minutes.
• 4 add eggs, one at a time, beating after each addition.
• 5 mix in vanilla paste and lemon zest.
• 6 pour batter over frozen crust.
• 7 bake in a preheated 325° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• 8 cool on a rack for 2 hours.
• 9 cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
• 10 topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
• 11 with the mixer still running, sprinkle sugar and bean paste into cream and continue whipping until firm peaks form.
• 12 ice top of cake with the whipped cream.