Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Strawberry Cheesecakes

Do you make them with a sour cream layer on top of the cream cheese?

I call those cream cheese pies to differentiate from springform cheesecake.

I mix in sour cream. I also use the preformed crusts because they are cheap, and the spingform just takes a lot of time. I use two 8 oz cream cheese per pie. I add about 3 ounces sour cream, 1/2 cup sugar, 2 eggs, a whopping tbs of vanilla if I don't have fresh V beans. I mix with a hand blender. That mix fills a pre-made crust up fine.
I generally heat the crust up in the oven to hopefully make the crust crisper. I generally put some berry preserves on the bottom of the crust before I pour in the custard mix. I generally apply a grating of white or dark chocolate on the top after cooking to hide any cracks. It is strawberry time here, so mixing them in the custard directly is a good call.
So back to the sour cream. I never make a batch without sour cream. I also think I use less sugar than most people. I like my custard to have tang, and I oppose that with the sweet fruit and chocolate toppings. July will bring wild raspberries, so they will go in cheese cake and egg custard pies.

ib, No I mix everything together. Makes for a more compact, creamy result. Original recipe used whole chunks of fruit, but larger containers. I'm using Aldi's 9" graham cracker crusts - $.89/ea. And both the blueberries and strawberries have been on sale at Aldi's the past 2 weeks for $1.19 and $1.29/pint, respectively. At those prices, I can afford to make a lot of friends happy.

As a crazy side story I also tried savory cream cheese "cake". I used cheese it cracker crust. Deleted the sugar, used some old bay in the mix, and added grilled shrimp. Might sound good, but it was not so tasty in my opinion.

Maybe shoulda just forgot the "cake" part.

Nothing bad could ever come from Old Bay and shrimp together.