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    Home » Recipes » Cheeses

    Published: Jun 22, 2017 by Dina-Marie · Modified: Oct 28, 2022 41 Comments This post may contain affiliate links

    Sour Cream Cheesecake

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    Jump to Recipe - Print Recipe

    Sour Cream Cheesecake is an elegant dessert that can be served with fresh fruit or sweetened fruit in syrup on top. Want to know the best part? Not only is it delicious but it is the best cheesecake recipe I have ever made!

    Sour Cream Cheesecake, an easy cheesecake recipe, topped with berries.

    Easy Cheesecake Recipe

    Sour Cream Cheesecake is one of my all-time favorite desserts! I love it topped with fruit - especially strawberries and blueberries.

    After all, what can beat the smooth creaminess of Sour Cream Cheesecake? Not much!

    And, the fact that it is an easy cheesecake definitely doesn't hurt my case!

    Add a cup of one of the best coffees and it's a win-win.

    Now, if you have the idea that a cheesecake takes a special talent to make - think again!

    Like I said, this Sour Cream Cheesecake recipe is an easy cheesecake recipe that even a beginner cook can make it successfully - Reeeeaally!

    A side shot of Sour Cream Cheesecake topped with strawberries and blueberries

    The key here is the sour cream plus the cream cheese. Philadelphia cream cheese is great!

    Tips for making it fluffy

    One thing I have learned from watching the baking show is that having the right tools is important to the final presentation.

    You wouldn't make an Easy Pie Crust Recipe without fully iced water, would you?

    A spring-form pan makes all the difference in a cheesecake and helps make this an easy cheesecake recipe because it comes out of the pan clean, looks great and tastes even better!

    A spring-form pan lends the structure needed that keeps the cheesecake light and fluffy but still... you know... not falling apart.

    If made in a traditional pan, the crust of a cheesecake sticks and is difficult to remove. So, the final appearance is lacking!

    Tip for avoiding sticking

    While this step is not necessary, I also line my spring-form pan with parchment paper. It just gives the added assurance that it will come out nicely.

    I am aiming for a Show Stopper type of look here and that is what this easy cheesecake recipe gives.

    An overhead shot of the Best Cheesecake Recipe shown on a wooden surface with a cup of tea

    Best Cheesecake Recipe Eeeevvver!

    Wondering what the rest of the family thinks about this Sour Cream Cheesecake, especially since there are so many boys in my family?

    I ask because lots of people consider cheesecake a light, fluffy dessert. To put it another way, a girly dessert. I disagree and so do my boys.

    Let me put it this way: I normally make two cheesecakes at a time and they are both eaten completely - in one sitting!

    That says it all - this recipe is a definite winner - the Best Cheesecake Recipe Ever!

    Sour Cream Cheesecake - The Best Cheesecake Recipe Step by Step

    To Make the Crust:
    Grind cookies fine in a blender. You can also put them in a ziplock bag and roll them with a rolling pin. Photo 1
    Add the butter and mix well. Photo 2
    Press into the bottom of a 9" spring-form pan. Photo 3
    Refrigerate while preparing the filling.

    To Make the Filling:
    Beat cream cheese until smooth with hand mixer. Add the sugar and sour cream and mix well. Photo 4 - 5
    Add the eggs and vanilla - mix until smooth. Photo 6 - 7
    Pour into the pan and smooth the top. Photo 8
    Ready to bake!

    Steps shown to make the best cheesecake recipe with nine images.

    Tips For Making Sour Cream Cheesecake

    • You can swap graham crackers for any cookies such as ginger snaps or oreos
    • Try adding lemon or orange zest
    • Top with your favorite fruits

    Why Does My Cheesecake Crack?

    There are two main reasons that a cheesecake forms cracks along the top.

    1. Overcooking
    2. Cooling too fast

    To avoid overcooking: Cook until the outer edge of the cheesecake is slightly puffed but firm - the center of the cake will still jiggle but just barely. The top should be just slightly beginning to turn golden.

    To cool a cheesecake: Leaving the cheesecake in the oven for one hour, after the cooking is complete and the oven is turned off, allows the cheesecake to cool slowly.

    If you do not line your spring-form pan with parchment paper, be sure to run a knife blade around the edge to make sure it has not stuck to the pan - this can also cause cracking as the cake cools and settles.

    How can Sour Cream Be Used in Baking?

    What if you don't have the proper baking ingredients? What can be used? If you don't have a cup of regular cream, you can easily use sour cream.

    The best thing about using sour cream, is that you probably already have it in your fridge. Which means you most likely won't have to run to the store to get any ingredients. 

    If you're baking with sour cream, don't leave it sitting out for more than 2 hours. It needs to be stored in the fridge. 

    What Can I Do With Too Much Sour Cream?

    What if you have too much sour cream, what can you do it? It is amazing what you can do with left over sour cream.

    You can:

    • freeze sour cream
    • use sour cream in pancake mix or waffle mix 
    • add to cheesecake too as seen in this recipe
    • use in other baked goods

    Use as a topping in soups - here are a few of my favorites:

    • Best Broccoli Soup
    • Moroccan Carrot Soup
    • Mexican White Bean Soup
    • Lentil Soup recipe

    When you open up sour cream, it's good for about 3 weeks if kept in the refrigerator. 

    How Do You Know if Sour Cream is Bad?

    How do you know if the sour cream in your fridge has gone bad? There are actually 2 stages - a warning stage and a just plain bad stage.

    First, if you open the container and there is a liquid water layer - it has separated and is not bad but should be used within a few day. I normally pour the liquid off and use the sour cream.

    When sour cream has gone bad, it has an odd smell, mold is growing on the surface and there is a sharp taste to it. At this point, I throw it out.

    Best Cheesecake recipe shown with text overlay.

    If you’ve tried this Sour Cream Cheesecake (Best Cheesecake Recipe ever!) or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    📋 Recipe

    An overhead shot of Sour Cream Cheesecake topped with berries on a wooden surface

    Sour Cream Cheesecake

    Cultured Palate

    Perfectly creamy, you'll want this on your holiday table.

    4.23 from 40 votes
    Print Recipe
    Pin Recipe

    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins

    Course Dessert
    Cuisine American

    Servings 12 servings
    Calories 382 kcal

    Ingredients

      

    Graham Cracker Crust

    • 1 cups graham cracker crumbs

    Filling

    • 2 tablespoon butter melted
    • 16 oz. cream cheese softened
    • ¾ cups sugar
    • 2 cups sour cream
    • 3 eggs
    • 1 tablespoon vanilla

    Instructions

     

    For Crust

    • Grind cookies fine in a blender. You can also put them in a ziplock bag and roll them with a rolling pin.
    • Add the butter and mix well.
    • Press into the bottom of a 9" spring-form pan.
    • Refrigerate while preparing the filling.

    Filling

    • Beat cream cheese until smooth with hand mixer.
    • Add the sugar and sour cream and mix well.
    • Add the eggs and vanilla - mix until smooth.
    • Pour into the pan and smooth the top.
    • Bake at 350F for 30 - 40 mins.
    • Turn oven off and leave in oven 1 hour to set.
    • Remove and chill in frig. until firm - about 3 -4 hours.

    Notes

    Tips For Making A Sour Cream Cheesecake
    • You can swap graham crackers for any cookies such as ginger snaps
    • Try adding lemon or orange zest
    • Top with your favorite fruits

    Nutrition

    Calories: 382kcalCarbohydrates: 32gProtein: 5gFat: 25gSaturated Fat: 13gCholesterol: 108mgSodium: 315mgPotassium: 157mgSugar: 21gVitamin A: 870IUVitamin C: 0.3mgCalcium: 102mgIron: 1.2mg

    Keyword dessert, easy cheesecake, easy cheesecake recipe, sour cream cheesecake recipe
    Tried this recipe?Let us know how it was!

    What Do You Top Your Cheesecake With?

    Leave a comment - I would love to know!

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Dianna Little says

      July 26, 2018 at 7:03 am

      Couldn’t figure out how to save this recipe.

      Reply
      • Dina-Marie says

        July 26, 2018 at 2:22 pm

        Dianna, I honestly have never tried to save a recipe but you could print it or just remember to come back to it. You could also pin it to one of your pinterest boards if you are on pinterest.

        Reply
        • Dianna Little says

          October 15, 2019 at 3:43 am

          Thank you so much. I really appreciate your help. Enjoy your day. Dianna

          Reply
    2. Sheryl Blair says

      October 07, 2018 at 9:42 pm

      Can you please tell me what size springform pan? Is it 9 inch or 10 inch? Looks delicious and can't wait to try it.

      Reply
      • Dina-Marie says

        October 08, 2018 at 7:58 am

        Sheryl, I actually had to measure my pans!! They are 9 inch. Enjoy!

        Reply
    3. Faryal says

      October 16, 2018 at 10:29 pm

      5 stars
      Hello from Nevada! I just made this cheesecake for the first time. The elevation here in 5285 ft. I thought that the filling was thin but it has set perfectly. The butter for the crust was not enough so I used about 6 tablespoons instead of 2 tablespoons. Maybe it’s our dry weather up here?!? I also dropped a bit of strawberry jam in this. Thanks for sharing this easy and quick recipe. I also enjoy watching The British Baking Show!

      Reply
      • Dina-Marie says

        October 17, 2018 at 6:32 am

        Faryal, thank you for taking the time to let me know - it is always nice to meet a fellow Baking Show fan! So glad you liked the cheesecake!

        Reply
    4. Terres says

      December 13, 2018 at 1:34 pm

      I live in a rural area so getting a spring form pan isn't not happening. Can I just use a regular pan?

      Reply
      • Dina-Marie says

        December 14, 2018 at 5:09 pm

        Terres, the spring form pan helps you get it out. Without it, I would try parchment paper if you have it or otherwise, spray with nonstick coating well. Let me know what you do and how it works for you.

        Reply
        • Mary says

          February 25, 2021 at 6:58 pm

          I used a 9 inch cake pan with parchment paper. Out of oven then in frig for 3 hours, then peeled off paper. Works really well.

          Reply
    5. Veronica says

      December 24, 2018 at 8:59 am

      Does this recipe require a water bath when baking? Or is the recipe moist itself it won't crack?

      Reply
      • Dina-Marie says

        December 27, 2018 at 5:49 pm

        Veronica, I have not used a water bath and have not had a problem with it cracking. Let me know how it works for you!

        Reply
    6. Jen says

      January 02, 2019 at 9:59 pm

      5 stars
      Wonderful recipe. I made it for a family gathering and everyone thought it was so much more complicated than it was. My new go to recipe

      Reply
      • Dina-Marie says

        January 04, 2019 at 5:25 pm

        Jem, I am so glad you liked it and it is true, people think you have slaved for hours it is so good!

        Reply
    7. April says

      June 05, 2019 at 8:45 am

      5 stars
      This turned out beautifully. The smooth, light texture was perfect and so was the taste—not too sweet: wonderful.

      Reply
      • Dina-Marie says

        June 11, 2019 at 9:18 am

        April, I am so glad you liked it! This is one of my all time favorites!

        Reply
    8. Marie says

      June 27, 2019 at 10:07 pm

      5 stars
      Wonderful recipe. Super simple to make and it's not so ridiculously sweet (like some cheesecakes) that you can't get through a whole piece. This had everyone going back for more.

      Reply
      • Dina-Marie says

        July 01, 2019 at 4:13 pm

        Marie, I am so glad you liked it! This is probably my favorite dessert of all times!

        Reply
    9. Mihaela says

      October 20, 2019 at 8:53 pm

      I use strawberry pie filling/topping from the grocery store to finish the look of the cheesecake. I add it just before serving.

      Reply
    10. Rabbya says

      January 09, 2020 at 8:57 am

      Honestly this is the easiest cheesecake recipe I have come across online. The rest with the water bath scares me.
      I agreed with one of the above comments. Butter was not enough for a cup Graham crackers. They seemed a bit dry
      I should have used a bit more. It's in the oven now. Let's see how it comes out. Fingers crossed

      Reply
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