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Cheesecake with Sour Cream Topping Recipe

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4.1 from 47 reviews

A classic creamy cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious sour cream topping. This recipe yields a perfectly baked dessert with a velvety texture and a balanced sweetness, ideal for special occasions or indulgent treats.

Ingredients

Crust

  • 6 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 ½ cups graham cracker crumbs

Filling

  • 3 packages (8 oz each) full-fat cream cheese, very soft
  • 5 eggs, at room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Topping

  • 1 ½ cups full-fat sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a springform pan with cooking spray and/or line it with parchment paper for easy removal of the cheesecake later.
  2. Make the crust: In a small bowl, stir together melted butter, sugar, and graham cracker crumbs. Press this mixture firmly into the bottom of the springform pan, pushing some up the sides if preferred for a decorative edge.
  3. Prepare the filling: In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add in the eggs one at a time along with sugar, vanilla extract, and salt. Mix until the batter is completely smooth with no lumps.
  4. Bake the cheesecake: Pour the cream cheese filling over the prepared crust, spreading evenly. Bake in the preheated oven for 55 to 70 minutes, or until the edges are set and the center is just slightly jiggly when gently shaken.
  5. Make the topping: While the cheesecake bakes, whisk together sour cream, sugar, and vanilla extract in a bowl until smooth and combined.
  6. Rest the cheesecake: Remove the cheesecake from the oven and let it sit for 10 minutes. This resting period allows the cheesecake to cool slightly and helps prevent cracks.
  7. Add the topping and finish baking: Spread the sour cream topping evenly over the cheesecake. Return it to the oven and bake for an additional 10 minutes to set the topping.
  8. Cool and chill: Let the cheesecake cool on the counter in the pan for at least 2 hours to set properly, then refrigerate for at least 4 hours, preferably overnight, to develop flavor and texture.
  9. Serve: Before serving, carefully remove the springform pan ring. Slice the cheesecake with a warm knife for clean cuts and enjoy.

Notes

  • Room temperature eggs ensure a smoother filling and prevent curdling during mixing.
  • Cooling the cheesecake gradually helps prevent cracks and improves texture.
  • You may line the bottom of the springform pan with parchment paper for easier removal.
  • If the cheesecake is still very jiggly at 70 minutes, extend the baking time in 5-minute increments but watch carefully.
  • Using full-fat cream cheese and sour cream yields the creamiest, richest texture.

Find it online: https://recipethrive.com/cheesecake-with-sour-cream-topping-recipe/