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Sour Cream Cheesecake

Sour Cream Cheesecake
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A rich and creamy Sour Cream Cheesecake that perfectly balances tangy sour cream with sweet cream cheese. This silky, smooth dessert features a buttery graham cracker crust and is easy to make with simple pantry ingredients, ideal for holidays, parties, or any special occasion.

Ingredients

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Cheesecake Filling

  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream, full-fat, room temperature

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs, then combine with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill the crust while you prepare the filling to help it set properly.
  2. Mix the Cream Cheese and Sugar: Beat the softened cream cheese and granulated sugar together until completely smooth and creamy, ensuring there are no lumps for the best texture.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing gently after each addition to combine well. Stir in the vanilla extract to enhance the flavor, being careful not to overmix to prevent cracking.
  4. Blend in Sour Cream: Carefully fold the sour cream into the batter to lighten the texture and add the signature tangy flavor distinctive to this cheesecake.
  5. Bake to Perfection: Pour the filling evenly over the chilled crust. Bake in a preheated oven at 325°F (163°C) until the edges are set but the center still has a slight jiggle, about 50-60 minutes.
  6. Cool and Chill: Allow the cheesecake to cool gradually to room temperature, then refrigerate for at least 6 hours or overnight to let the flavors meld and the texture firm up beautifully.

Notes

  • Use room temperature cream cheese and eggs for smooth batter without lumps.
  • Bake the cheesecake in a water bath (place pan in a larger pan filled with hot water) to prevent cracking and keep it moist.
  • Do not overmix the batter to avoid incorporating too much air and causing collapse.
  • A springform pan allows easy removal and neat presentation.
  • Chill the cheesecake for at least 6 hours to develop full flavor and firmness.

Nutrition

Keywords: sour cream cheesecake, creamy cheesecake, easy cheesecake recipe, tangy cheesecake, dessert, cream cheese dessert

Find it online: https://ninagourmet.com/sour-cream-cheesecake/