Dessertscopykat5.0
Cheesecake with Buttercream frosting
Cheesecake never tastes so good until you add buttercream frosting to it.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
To make the crust, generously grease a 9x2 springform pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around the side of the pan.
butter (melted)6 tablespoonsbutter (softened)1 cup
3
Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well blended. Press crumb mixture into bottom and side of the pan. Chill prepared pan while making the filling. To make the filling, with an electric mixer on low speed; beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth. Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, until well blended. Pour into the prepared pan.
sugar3 tablespoonscup sugar1 1/4confectioners sugar (sifted)3 cupsground cinnamon1 teaspoonbutter (melted)6 tablespoonsbutter (softened)1 cupcream cheese24 ouncesvanilla2 teaspoonsvanilla extract1 tablespoon
4
Bake at 350 degrees for ⏱️ 1 hour and ⏱️ 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for ⏱️ 1 hour. The cheesecake is done when you remove the cheesecake and there is still a slight wiggle in the center of the cheesecake. Remove cake from oven and allow to cool on a wire rack at room temperature. Chill overnight before serving. If you are using the small heart-shaped pans, the baking will be between ⏱️ 45 minutes and ⏱️ 1 hour, check the cheesecakes for their doneness by giving them a little wiggle and seeing if the center is set.
5
Butter Cream Frosting Instructions Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for ⏱️ 3 minutes. Add food coloring if desired. Remove cheesecake from mold, and then gently frost the cheesecake. The Butter Cream recipe was slightly adapted from the SweetSavoryLife blog, whose technique of sifting the powdered sugar makes all of the difference when making a butter cream icing.
butter (melted)6 tablespoonsbutter (softened)1 cupsugar3 tablespoonscup sugar1 1/4confectioners sugar (sifted)3 cupsvanilla2 teaspoonsvanilla extract1 tablespoonmilk2 tablespoons
Nutrition Facts
calories
781 kcal
fat Content
51 g
serving Size
1 serving
sugar Content
59 g
sodium Content
621 mg
protein Content
8 g
cholesterol Content
220 mg
carbohydrate Content
72 g
saturated Fat Content
29 g
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