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!
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!
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.
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!
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.
- Overcooking
- 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:
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.
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
Sour Cream Cheesecake
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
What Do You Top Your Cheesecake With?
Leave a comment - I would love to know!
Dianna Little says
Couldn’t figure out how to save this recipe.
Dina-Marie says
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.
Dianna Little says
Thank you so much. I really appreciate your help. Enjoy your day. Dianna
Sheryl Blair says
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.
Dina-Marie says
Sheryl, I actually had to measure my pans!! They are 9 inch. Enjoy!
Faryal says
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!
Dina-Marie says
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!
Terres says
I live in a rural area so getting a spring form pan isn't not happening. Can I just use a regular pan?
Dina-Marie says
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.
Mary says
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.
Veronica says
Does this recipe require a water bath when baking? Or is the recipe moist itself it won't crack?
Dina-Marie says
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!
Jen says
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
Dina-Marie says
Jem, I am so glad you liked it and it is true, people think you have slaved for hours it is so good!
April says
This turned out beautifully. The smooth, light texture was perfect and so was the taste—not too sweet: wonderful.
Dina-Marie says
April, I am so glad you liked it! This is one of my all time favorites!
Marie says
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.
Dina-Marie says
Marie, I am so glad you liked it! This is probably my favorite dessert of all times!
Mihaela says
I use strawberry pie filling/topping from the grocery store to finish the look of the cheesecake. I add it just before serving.
Rabbya says
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