Take your baking skills to the next level and make this delicious Sour Cream Cheesecake.
If you love the tanginess of cheesecake, then this sour cream cheesecake recipe will be right up your alley! Adding sour cream to the classic cheesecake formula creates an incredibly smooth texture while adding another level of tangy tartness that balances the rich sweetness of the cream cheese filling.
Featuring a classic buttery graham cracker crust, this cheesecake combines cream cheese with sour cream, creating a dense yet silky filling that will make your taste buds go wild! The balance of ingredients and gentle baking technique ensures a crack-free surface and consistently smooth interior. By bringing all ingredients to room temperature and following precise mixing techniques, you’ll create a dessert that’s both impressive enough for special occasions and approachable enough for weekend baking projects.
The result is a showstopping dessert that’s ideal for dinner parties, holidays, or any time you want to treat yourself and others to something truly extraordinary. Remember, when it comes to baking, patience is key. The overnight chilling process allows the flavors to meld and the texture to reach its optimal creamy consistency.
How can I get the batter lump-free?
To achieve a smooth, lump-free cheesecake batter, the most crucial step is ensuring your cream cheese and other dairy-based ingredients are completely softened to room temperature before mixing. Start by beating the cream cheese alone until it’s completely smooth and creamy before adding any other ingredients, scraping down the bowl sides frequently to catch any remaining lumps. Add your ingredients one at a time in the order specified, mixing just until each addition is incorporated, and avoid overmixing once you add the eggs to prevent air bubbles that can affect the texture. If you do notice any lumps, stop mixing and use a fine-mesh sieve to strain the batter, or gently press out lumps with the back of a spoon against the bowl before continuing.
How do I store leftovers?
If you have any leftover cheesecake, you can store it in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing the cheesecake since its creamy texture can turn quite grainy and crumbly after thawing.
Serving suggestions
While it might be tempting to make this sour cream cheesecake your main course, it’s best served as the perfect finale to your meal. You can make this scrumptious Chopped Salad, Mongolian Beef, or this Roasted Chicken with some Garlic-Roasted Potatoes and Steamed Brussels Sprouts. If you want to take the cheesecake up a notch, you can garnish it with lovely Strawberry Compote or a drizzle of this tasty Salted Caramel Sauce.
Sour Cream Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 2 1/2 tablespoons granulated sugar for crust
- 7 tablespoons unsalted butter, melted, for crust
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs lightly beaten at room temperature
- Fresh fruit for serving, optional
Instructions
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Preheat your oven to 325°F. In a bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this evenly into the bottom and partially up the sides of a 9-inch springform pan.
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In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until creamy. Mix in the sour cream, vanilla extract, and salt until well combined. Gradually add in the eggs one at a time, stirring just until each is blended to avoid incorporating too much air.
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Pour the filling over the prepared crust. Bake in the preheated oven for 50-60 minutes, until the edges are set and the center still shows a slight jiggle. Avoid overbaking to keep the cheesecake creamy.
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Turn off the oven and let the cheesecake cool in the pan for 10 minutes. Run a knife gently around the edge of the crust to help release it. Allow the cheesecake to cool to near room temperature, then refrigerate for at least 6 hours or overnight before serving. If desired, garnish with fresh fruit.
Nutrition
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