While the cheesecake is cooling, mix the sour cream, granulated sugar, and vanilla extract in a bowl until smooth.
After the cheesecake has cooled, spread the sour cream mixture evenly over the top.
5. Chill:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
6. Serve:
Release the cheesecake from the springform pan and transfer it to a serving plate.
Slice and enjoy!
Tips:
Crust Texture: Make sure to press the crust mixture firmly into the pan to prevent it from crumbling.
Cooling: Letting the cheesecake cool gradually in the oven helps prevent cracks.
Flavor Variations: You can add fruit or chocolate to the topping for extra flavor.
This Back-To-Front Baked Cheesecake is a delicious and elegant dessert that’s sure to impress! Enjoy the creamy, tangy goodness with your favorite toppings. 🧀🍋
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