Print

Sour Cream Cheesecake

Sour Cream Cheesecake
Print Recipe

Sour Cream Cheesecake is a luscious dessert that combines the rich creaminess of cream cheese with the tangy zest of sour cream, resulting in a smooth, velvety texture and vibrant flavor. Easy to make with simple ingredients, it offers a perfect balance of indulgence and freshness, making it an irresistible classic enjoyed plain or with a variety of toppings.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons granulated sugar

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix them with melted butter and sugar. Press this mixture evenly into the bottom of a springform pan to create a firm, buttery base. Chill the crust while preparing the filling to ensure it sets properly.
  2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix until fully incorporated. Add eggs one at a time, blending well after each addition to maintain a silky texture. Stir in sour cream and vanilla extract to achieve the cheesecake’s signature tang and aroma.
  3. Bake with Care: Pour the filling over the chilled crust and smooth the top. Bake gently at 325°F (163°C), ideally using a water bath, to prevent cracks and maintain moisture. Bake for approximately 55-65 minutes, until the edges are set and the center is slightly jiggly.
  4. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate it overnight (at least 6 hours) to firm up the texture and meld the flavors before serving.

Notes

  • Use cream cheese and eggs at room temperature to achieve a smooth, lump-free batter.
  • Do not overmix the batter to avoid incorporating air, which can cause cracks.
  • Baking in a water bath helps maintain moisture and prevents cracking.
  • Cool the cheesecake gradually to minimize sudden temperature changes that lead to cracks.
  • Chill the cheesecake for at least 6 hours or overnight to develop full flavor and texture.

Nutrition

Keywords: sour cream cheesecake, creamy cheesecake, tangy dessert, classic cheesecake, easy cheesecake

Find it online: https://mealsbylina.com/sour-cream-cheesecake/