This buttery and rich cake is not overly sweet but sweet enough to please anyone who craves cheesy dessert. Landry's Kitchen's cheesecake recipe is not a typical cheesecake but is more like a cheesy-filled coffee cake. It's the perfect option to add to your next brunch menu.Difficulty Level:Yield: 12 to 14 piecesIngredients:
Dough: Filling & Topping: Vegetable Oil or Cooking Spray
3 cups All-Purpose Flour
1 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup (2 sticks) unsalted butter, cut into pieces
1 Large Egg, lightly beaten
1 cup Sour Cream
1 tsp. pure Vanilla extract
1 lb. Cream Cheese, softened
1 cup Sugar
1 Egg Yolk, large
1 tsp. pure Vanilla Extract
1/4 cup All-Purpose Flour
1/4 cup Sugar
3 Tbls. cold Unsalted ButterHow to prepare Dough
- Preheat the oven to 375 F and spray 9 by 13 by a 2-inch baking pan with vegetable spray
- For the dough, in the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking powder, and baking soda several times.
- Add the butter and pulse a few times until the butter is worked into the flour mixture, and it resembles coarse crumbs. Turn the dough into a large mixing bowl.
- Add the eggs, sour cream, and vanilla to the bowl, and using a large spoon or rubber spatula, mix well until blended.
- Spread half the dough into the baking pan, then pat evenly onto the bottom and push it into the corners and up the sides. It will come about 1 inch up the sides.
How to prepare Filling:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until fluffy.
- Add the sugar, egg yolk, and vanilla and beat for 1 to 2 minutes longer or until light and fluffy.
- Dollop the filling at even intervals over the dough and then spread it evenly.
- Spread the remaining dough over the filling, working gently to cover the filling as evenly as you can. Be careful not to push the dough into the filling.
How to prepare Topping:
- In a small ball, stir together the flour and sugar.
- Add the butter a tablespoon at a time, and work it with a pastry blender, fork, or your fingers until it resembles coarse crumbs.
- Alternatively, you could make the topping in a food processor fitted with a metal blade. Pulse it 5 - 6 times to mix.
- Sprinkle the topping evenly over the top of the cheesecake.
How to bake the Cheesecake:
- Bake the cheesecake for 40 to 45 minutes, or until the top is slightly puffed and golden and the sides begin to pull away from the sides of the pan.
- Let the cheesecake cool in the pan set on a wire rack. When cool, cut into squares or triangles to serve. Enjoy!
Tip from Chef:
*If you want to dress your cheesecake up, top it with canned fruit pie topping ( also called "pie filling") of your choice, such as blueberry or cherry after baking. If you do, refrigerate it for about an hour. It's delicious as it is, served without cooling. It also keeps well for a day or so in the refrigerator. Also, this recipe is great for freezing the cake if you would like to take it with you for your next Home brunch/lunch/dinner invite.