Indulge in the delightful world of cheesecakes with our comprehensive guide to making a classic sour cream cheesecake. Discover the secrets to achieving a creamy, decadent filling and a perfectly balanced graham cracker crust. We'll take you through every step of the process, from preparing the ingredients to assembling and baking the cheesecake. Along the way, you'll find additional recipes to tantalize your taste buds, including a luscious chocolate sour cream cheesecake, a refreshing key lime sour cream cheesecake, and a unique sour cream cheesecake with a streusel topping, providing a variety of options for any cheesecake lover.
Here are our top 6 tried and tested recipes!
SOUR CREAM CHEESECAKE
Steps:
- 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
- 2.Press into the bottom of a 9-inch spring-form pan.
- 3.Refrigerate the crust while making the filling.
- 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
- 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
- 6.Bake at 350°F for 25 minutes.
- 7.Cool 30 minutes before adding the sour cream topping.
- 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
- 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.
NO-BAKE CHEESECAKE WITH SOUR CREAM
This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.
Provided by Kerri Brogen
Categories Desserts Cakes Cheesecake Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 36.1 g, Cholesterol 43.3 mg, Fat 27.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.1 g, Sodium 268.6 mg, Sugar 23.1 g
SOUR CREAM CHEESECAKE
Provided by Alton Brown
Categories dessert
Time 2h31m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
- In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
- In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
- In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
- Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
- When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
- To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
SOUR CREAM CHEESECAKE
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
- To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
- Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
- To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
- Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
- Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
- To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
CREAMY BAKED CHEESECAKE
EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
- Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 45.1 g, Cholesterol 145.3 mg, Fat 33.3 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 20.1 g, Sodium 339.5 mg, Sugar 21.2 g
EASY CHEESECAKE
It's quick to make and easy to remember and forgiving. More sour cream makes it creamier, less is stiffer. I've topped it with nothing, sour cream, pie filling, fresh fruit, even lemon Jello.
Provided by Countrywife
Categories Cheesecake
Time 35m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream together cream cheese and sugar.
- Mix in sour cream and then eggs and vanilla until well blended.
- Pour into pie crust.
- Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
- (optional) Spread with sour cream.
- Cool.
- Top with fresh fruit, or canned pie filling, or just eat.
Tips:
- Use high-quality ingredients for the best results.
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this will make the cheesecake tough.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Allow the cheesecake to cool completely before serving.
Conclusion:
This easy sour cream cheesecake recipe is the perfect dessert for any occasion. It is creamy, rich and delicious, and can be easily customized to your liking. Whether you are a beginner or an experienced baker, this recipe is sure to impress.
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