Sour Cream Topped Cheesecake
User Reviews
5
Sour Cream Topped Cheesecake
Description
The Sour Cream Topped Cheesecake starts with a crisp graham cracker crust, pressed about an inch up the sides of the pan. The filling combines softened cream cheese with sugar, milk, eggs, sour cream, vanilla, and flour, producing a smooth and creamy consistency. Baking the cheesecake in a water bath at 350°F for an hour helps prevent cracking and promotes even cooking. Once baked, it cools gradually in the oven to maintain moisture. The final step is a sour cream topping sweetened with sugar and vanilla, folded with softly whipped heavy cream, which adds a fresh tang and lighter texture atop the rich filling. The result is a balanced dessert with a silky interior and a pleasantly tangy finish.
This cheesecake is best served chilled, allowing the flavors to meld and the texture to firm. It's well suited for celebrations or any occasion where a classic, creamy cheesecake is desired.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
Cheesecake:
- 24 ounces cream cheese , softened
- 1 1/4 cups sugar
- 3/4 cup milk whole
- 3 large egg
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons flour
Sour Cream Topping:
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream , whipped to soft peaks
Instructions
Graham Cracker Crust:
- Mix the graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
Sour Cream Cheesecake Filling:
- Preheat oven to 350 degrees and wrap a 9" springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
- In a stand mixer beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined then add in the sour cream, vanilla, and flour until combined before pouring into the springform pan.
- Pour filling into pan over the crust and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple of inches to let the heat out gently, and let it cool for 1 hour.
- Remove from oven, discard the foil.
Sour Cream Topping:
- Whisk together in a large bowl the sour cream, sugar, and vanilla.
- Fold in whipped cream.
- Spread sour cream mixture over the cheesecake and refrigerate overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 384mg | 16% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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