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!
Bethany says
This cheese cake looks perfect! Love the tang of sour cream!
Dina-Marie says
Bethany, I do to and it is delicious! Thanks for taking the time to comment!
Juli says
I may have missed seed it but what temperature?
Dina-Marie says
Juli, thank you - I can't believe I left that out! I have updated the recipe with that important tidbit!
Evelyn Ricker says
I'm a missionary in Guatemala, and we live at 5,000 feet Alt. Do I have to make any changes in baking this yummy cheese cake? (My husband's favorite!)
Dina-Marie says
Evelyn, we are at 3209 ft if that helps any. I would probably try the recipe as it and go from there. I hope he enjoys it as much as I do!
Elizabeth Higham says
Just going to make your recipe for the cheese cake.
Does 16 ounces convert to 2 cups?
Many thanks
Elizabeth
Dina-Marie says
Elizabeth, yes it does. Enjoy!
Sheldon Smith says
I have tried this recipe a few times now and have tried a few variations:
I added lime juice and zest, replaced the sour cream with whipping cream that was past expiry date.
The recipe I stick to now is replacing half of the sour cream (1 cup) with whipping cream.
Our elevation is about 2200 feet and I add cooking time of about 5 minutes.
Any way you slice it, it is a wonderful treat.
Thank you for sharing it with us Dina Marie
Dina-Marie says
Sheldon, I am so glad you like it! Your variation sounds delicious and I appreciate your taking the time to share it - thanks!
Barbara says
Madame Dina-Marie, your work is excellent.
I grew up overseas during the political changes back in the 60's .
The only way to manage was to embody common sense and practicality. One had to think through problems.
Your work embodies those values. I admire and support your values of common sense and practicality.
Thank you so much for your website. What a treasure.
Sincerely, Barbara
Dina-Marie says
Barbara, thank you for taking the time to comment and encourage me!
Melissa says
Is the 1 tablespoon of vanilla referring to extract?
Dina-Marie says
Melissa, yes it is.
Kathie Gallagher says
I made this cheesecake yesterday, it is fabulous! It is very rich and creamy, we used strawberries as a topping. I will be making the recipe again. I know that my sisters will be impressed with it!
Dina-Marie says
Kathie, I am so glad you enjoyed it! It always gives me a warm fuzzy feeling when people take the time to comment and let me know they enjoyed a recipe - thanks!
Bonnie Slaughter says
I really want to make this now. If you're sure it will impress the sisters...it'says got to be good.
Dina-Marie says
Bonnie, I am sure it will! Let me know how it goes over.
Amy K. says
This is by far the best cheesecake recipe! My husband absolutely loves it and my co-workers! I get asked to make this recipe often. Try it with homemade strawberry topping. It's amazing!
Dina-Marie says
Amy, I am so glad you like - thanks for letting me know!
Emily Kemp says
Beautiful photos, this looks so easy and impressive!