This is a perfect cheesecake with sour cream. It's smooth and creamy, uses few ingredients, and it's hard to mess up. It was my go-to recipe for years (and brought raves from everyone!), and I can't believe I'm posting it almost a decade after starting this blog. It was worth the wait.
The amount of sour cream, which competes directly with the amount of cream cheese, separates it from a classic cheesecake recipe, where tangy sour cream is just another ingredient.
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Why call it a sour cream cheesecake?
This recipe uses almost the same amount of cream cheese and sour cream, making it a cheesecake recipe with sour cream, for sure.
This is the first cheesecake I ever made (over 30 years ago!), and the only one I made for years. It embodies my strong beliefs about cheesecake: few ingredients, a smooth and creamy filling, and a no-fuss buttery graham cracker crust.
There's an old-fashioned cheesecake recipe that calls for a sour cream topping to be added on top as a separate layer; this is not that.
For this recipe today, an interesting amount of sour cream is mixed right into the cream cheese filling. This gives you two big benefits. First, you get a lovely tanginess that cuts through the richness and balances out all the sweetness. Second, it makes the filling a bit lighter and less dense. You still get that classic creamy texture, but it's not quite as heavy.
You might or might not have realized that I'm a cheesecake fanatic, a complete groupie, and a purist.
I like cheesecakes to taste like sweet cheese, and if I'm making a flavored version, the ingredients I add are necessary; there's no fluff. So you will hardly see flour, cornstarch, or gelatin in my cheesecake recipes.
Testing Notes
Cream cheese and sour cream: use the regular, full-fat options. They are needed for consistency, creaminess, and richness.
Use room temperature ingredients: This is important to get a lump-free mixture without beating.
Don't beat much: Or at all. If ingredients are at the right temperature, you should be able to effortlessly mix them with a whisk. If you use an electric mixer, do so at low speed and only to mix the cheese and sugar. Add the eggs manually and stir to incorporate well. We don't want to add air to the mixture, so it bakes more as a custard than a soufflé.
No water bath: I know this is controversial, but this cheesecake doesn't need it. The oven temperature and baking time do the trick to create a smooth and creamy dessert.
I freeze this cheesecake regularly to have for last-minute dessert needs. Sometimes I feel that it's creamier after being frozen for a week or two. I just thought it was a good tip for you to know. But keep in mind that you need to first refrigerate it for at least 4 hours before freezing. Well wrapped, it can last up to 2 months.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Preparing the cheesecake pan
This might be controversial, but it's how I like to line the round springform pan with aluminum foil. After years of trying different ways, this is the easiest, in my opinion, of course.
- Take a large piece of foil, a few inches larger than the pan, press it lightly on the removable bottom part so it takes its form, and then close the springform ring over it. The overhanging foil will now be outside the pan. Wrap it upwards so it sticks to the sides of the pan.
- When you're ready to remove the cheesecake, take it out of the refrigerator, turn the foil down and remove the springform ring. Place your open hand between the foil and the bottom of the pan, and lift the whole cheesecake. Since the cake is cold, it will lift easily. Peel the foil carefully while still holding the cake in your palm, and place it on the serving plate.
Process steps
Crumb crust
We all know by now that a mix of graham cracker crumbs and melted butter is the best for cheesecake. And it's so darn easy! Mix two ingredients and pat them onto the bottom of the pan.
Vanilla wafers or digestive biscuits are an alternative, especially if you live outside the US. They let the filling shine.
Cheesecake batter
A creamy and smooth filling is essential. My tips:
Cheesecakes need to cool down gradually and spend several hours in the refrigerator before being served.
I make the filling by hand, with a whisk and a spatula, which is not hard if the ingredients are at room temperature. You can use an electric mixer for the first part when you need a lump-free cheese mixture. But don't use it after that, as we don't want to incorporate unwanted air.
Baking
If you follow the instructions, you will have good results. Make sure the oven temperature is accurate.
After baking, it's essential to let the cheesecake cool at room temperature before wrapping the pan and refrigerating it.
Flavorings
Vanilla extract or paste are always my first option for a classic cheesecake. But there are so many options: add lemon zest and fresh lemon juice, other extracts, like almond, rum or maple, spices like cardamom, or a tablespoon of liqueur (orange and hazelnut are favorites around here).
Did your cheesecake crack?
It's not the norm for this recipe, but sometimes a cheesecake cracks.
There are several possible answers to this issue: too much beating, overbaking it, oven too high (use a thermometer like the OXO oven thermometer for accuracy), a drastic temperature change (taking it from the oven to the refrigerator without following the proper cooling stages), or it sticking to the sides of the pan and cracking when it starts to cool down, as the sides stay stuck (grease the pan first before pouring the cheesecake batter). One or several might be the cause.
Serving options
This is a simple baked cheesecake recipe. You can serve it plain or with a topping.
- Berry sauces will always be my favorites, like this perfect blueberry sauce and this popular and easy strawberry topping.
- Use a more decadent topping like dulce de leche (sweet milk jam) or the more classic caramel sauce.
- Fresh fruit: depending on the season, mixed fresh berries (as we do for the ricotta cheesecake) or a mix of tropical and stone fruit like mango, pineapple, and peaches are a striking topping.
- Jams and preserves: choose your favorite flavor. For a sweeter cheesecake, use strawberry jam; for a more tart dessert, choose acidic fruit, like sour cherry.
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Sour Cream Cheesecake (easy, with video)
Ingredients
For the base:
- 1 ½ cups ground graham crackers, or plain vanilla cookies
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces regular cream cheese, at room temperature
- 2 cups sour cream, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- 1 tablespoon vanilla extract
Instructions
- Turn the oven to 350°F (180°C).
- If you want, line the bottom of a 9-inch (24cm) cake pan with removable bottom (springform pan). with aluminum foil for easier removal.
For the base:
- Mix 1 ½ cups ground graham crackers with 6 tablespoons unsalted butter, melted, until it looks like wet sand. You can use the food processor to mix both ingredients after you ground the cookies. Pat onto the bottom of the prepared pan, pressing with your hand until it is compact.
- Bake for 10 minutes, until it dries and begins to color lightly. Reserve.
For the cheesecake filling:
- Mix 16 ounces regular cream cheese with 2 cups sour cream in a large bowl until smooth and no lumps remain.
- Add 1 cup sugar and mix until well integrated.
- Add 3 eggs and continue mixing until everything is well combined and creamy. You don't need to beat because we don't want to incorporate air into the mixture, but make sure no egg parts remain, especially egg whites which tend to take longer to disintegrate.
- Scrape the sides of the bowl regularly with a spatula to fully integrate the mixture.
- Add 1 tablespoon vanilla extract and mix well. Pour the batter into the prepared pan.
- Bake cheesecake for 30 minutes in the preheated oven. Turn off the oven and leave the cheesecake inside, without opening the oven door, for 1 hour.
- Remove from the oven and cool completely to room temperature on a wire rack.
- Cover it in plastic wrap without removing it from the pan and refrigerate it for at least 8 hours. I recommend a minimum of 1 day. (At this point, it can also be frozen, always well wrapped).
- Run a smooth-bladed knife around the edges and carefully remove the side ring from the pan. If you used aluminum paper, lift the sides and place your open palm beneath the paper and the pan. Lift the whole cheesecake (it's cold, so it's firm), carefully unwrap the paper and remove it completely, and place the cheesecake on the serving plate.
- Serve with berry jam, sauce, topping, or fresh berries.
Video
Notes
Refrigerator: besides the mandatory 8 hours in the fridge, you can keep it there for several days, always well wrapped or covered to avoid drying.
Freezer: this cheesecake is ideal to have frozen. A friend of mine says it's even better after it. I tend to agree. But remember that you must first let it cool completely to room temperature and then refrigerate it for at least 4 hours before freezing. Well wrapped, it can last up to 2 months. Flavorings: vanilla extract or paste are always my first option because they are natural (as opposed to artificial essences). But the sky's the limit if you want to add citrus zest, other extracts, and spices.
Judi says
This is the closest recipe I've found to my Mom's baked cheesecake recipe. I'm 83, grew up in California, and moved to England when I was 22. I've been struggling to recreate my Mom's recipe since I moved here! Whatever I try, my crust has a soggy bottom. I don't think it's because I use digestive biscuits instead of Graham crackers. My Mom's recipe called for only 2 Tbs for 14 full Graham crackers - I've never been able to have a side crust with this ratio. The mix just falls into the pan.
Over the years I've experimented with different amounts of butter. My Mom's recipe calls for 2 eggs instead of 3, so maybe that's a factor. From what I've read, UK and USA sour creams have the same water content, but I've tried increasing the cream cheese and decreasing the sour cream with no luck. Next time I'll try and idea I found that calls for a very thin layer of melted white chocolate brushed on the base after pre-baking and before refrigerating. If you have any ideas, I'd love to hear from you. Thank you.
Jacquelene Lively says
So incredibly yummy!! I added lemon zest and lemon juice. PERFECTION!
TimS says
Easy and a huge hit with the family! Thank you!
Kristen Mintz says
If I want to make a larger cheesecake what size pan would you use and would you double the recipe or do 11/2 ?
Paula Montenegro says
Hi Kristen! You can make 1 1/2 recipe and use a 10 inch pan, or double it and use an 11-inch pan for a similar height than the one shown here. The baking time will be a bit more; I would estimate 40-45 minutes or so.
Or double it and use a 10-inch pan for a taller cheesecake than the one in this post, which is on the short side. Here I would drop the oven temp to 300°-325°F, and bake it for about 1 hour. For all options, you should get a few more slices (thinner ones), and serve about 12 if needed. Also, leave the cheesecake in the turned off oven as instructed.
Lorraine says
Excellent
Anna says
Any changes for elevation at 3420ft?
Paula Montenegro says
I can't answer from experience Anna, as I have never baked at a high altitude.
Susan says
I have made your recipe several times and the cake would crack. This time I made the cake and read the entire web page. The cake came out beautifully and no cracks. Lesson learned: Read the notes and helpful hints to have success.
Paula Montenegro says
Thanks for the input Susan! Glad the notes were helpful.
Mollie Taylor says
Inside tasted great, but the outer 1/2 inch had a odd taste I’ve never had that issue with a recipe before.
Paula Montenegro says
Hi Mollie, if it was just the outer part, it might have something to do with the type of pan. Did you grease the pan? Some materials react with certain ingredients.
Mazal Ashkenazi says
This one exceeds all others, rich cream that melts in the mouth. The idea of creating a dough with the crackers and butter is awsomr, much better than just crackers.
We all LOVED it !
NICELY DONE !
wayne says
Very good. My third time making this and didn't need a charm .
Everyone I've shared it with loved it and so do I . Thank you
Robin C. Rutan says
A really good versatile basic sour cream recipe. Thank You.
Jeanie Faulkner says
Delicious! X x
Fran says
Made this recipe and it was outstanding. Thank you! Could I half the recipe?
What size pan would be best, if so.
Paula Montenegro says
Hi Fran! Glad you liked it. I would use a 7-inch round pan for half the recipe.
Bruno Ravioli says
You would need to find a (notoriously elusive) 4.5" x 4.5" pan.
Florence says
Coucou Paula !
Je viens de réaliser ce délicieux cheesecake, que du bonheur en bouche . Il est très fondant, à refaire sans hésitation. Il me restait 250 gr de lemon curd que j'avais fait maison, alors je l'ai intégré dans la garniture du cheesecake. Cela fonctionne très bien, je ne suis pas déçu du résultat.
Merci, pour le partage ainsi que toutes vos belles explications très détallées pour la recette.
Amicalement du Canada
Paula Montenegro says
Je suis heureux que cela ait si bien fonctionné Florence et j'adore l'idée d'un tourbillon de crème au citron. Passez de bonnes fêtes de fin d'année!
Jamie Sue Lee says
My cheesecake sunk in the middle. Why would that happen?
Paula Montenegro says
Hi Jamie, it might be due to overbeating the batter, which incorporates too much air, substantial temperature changes causing it to rise and fall rapidly can cause a cheesecake to sink in the middle too much.
Candi Haas says
Is there any reason why I couldn't use monkfruit or Stevia in place of the sugar?
Paula Montenegro says
Hi Candi, I don't know how they work substituting sugar, so I can't really give you an answer. I never worked with them.