Back in the day, it was very common for a classic or traditional cheesecake to have a layer of sour cream on top. Nowadays, I'm sharing it as a vintage or old-fashioned cheesecake, as I haven't seen one in ages! The creaminess and tangy undertone are all there, of course, and there's no water bath needed, and I give you all my tips to achieve a smooth and wonderful dessert.
This recipe is different from the very popular sour cream cheesecake, which uses a considerable amount of this soft cheese in the batter, but has no topping.
A vintage classic
It's a forgiving cheesecake. There's no water bath drama and no complicated techniques, just a few key details that make all the difference between good and great cheesecake.
The sour cream topping is a hallmark of old-school baked cheesecakes from diners and home cookbooks. It also provides a distinct textural contrast: the filling is dense and custardy, while the topping is silky and barely set.
This cheesecake with a sour cream layer was practically standard in American cheesecake recipes from the 1950s through the 1980s, though it's not like that nowadays. Just like when you talked about chocolate chip cookies, they almost always included walnuts. But recipes change, and I'm here to give you the nostalgia, but adapted to today's kitchens.
The top layer is not too thin, but definitely noticeable, like in this boozy chocolate cheesecake and the brown sugar cheesecake. And, if you happen to have a crack, it will cover it.
The crust mixture is the classic graham cracker base, but can be made with vanilla wafers or digestive biscuits, with each adding a particular flavor. It covers not only the bottom but crawls halfway up the sides, which is not what I usually do.
Testing notes
Don't beat after adding the eggs. You don't want to incorporate air, so the cheesecake is creamy and doesn't puff much during baking. So stir and incorporate well, but don't overbeat. If using an electric mixer, do so at the lowest speed just until mixed.
Sour cream layer: the important thing is to add it while the cheesecake is still very warm, so it doesn't mess with the top, but the topping adheres well to the cake. Some recipes return the pan to the oven for a few minutes after the sour cream layer is added. I don't, as I find it can color it too much and sometimes melt it. It doesn't have egg, so there's no need to bake it.
I don't use a water bath. I bake the cheesecake at a low oven temperature so it doesn't puff much and has a smaller chance of cracks happening.
Cool down gradually. Cheesecakes don't like sudden temperature changes, and this is key for creaminess and to avoid cracks. Let the baked cheesecake cool completely at room temperature, then cover and chill for several hours in the fridge. This ensures the best texture.
Always remove the cheesecake cold, straight from the fridge. If softened, it will be too complicated to transfer it to the serving plate, and it will probably crack, or worse, break.
Process steps
Use a round, springform cake pan to make removing the cheesecake a snap (pun intended).
Graham cracker crust
The crumbs are mixed with the melted butter and brown sugar and then pressed into the springform pan.
Time saver: Make the crust one or two days before. It can be stored in the refrigerator in the pan, well wrapped, for up to three days.
Cream cheese filling
Ingredients should be at room temperature. This is important for them to integrate well together, helping with the creaminess and texture.
No need to beat
If the cheese is softened, it's easy to use a whisk to mix it with the rest of the ingredients.
If you use an electric or stand mixer, do so only for the cheese and sugar part, and at low speed. Don't beat the filling once you add the eggs; we don't want to incorporate air. Just stir until very well integrated.
Fill the pan
The cheesecake batter is rather thin, and that is fine. Fill the pan near the oven for easier handling.
Baking
Pour the thin cheesecake mixture into the prepared pan and bake until slightly jiggly in the center. The sides might be slightly puffed.
Let cool gradually according to instructions after you add the topping.
Cream cheese layer
Two ingredients
Powdered sugar dissolves more easily than granulated. Make sure the sour cream is at room temperature so it integrates well.
Creamy topping
The ingredients are cooked in a saucepan until thickened.
You can cook it longer than stated in the recipe for a thicker sauce.
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Baked Cheesecake with Sour Cream Topping
Ingredients
For the cookie base:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons brown sugar, optional; if using, decrease this amount from the graham crumbs
For the cream cheese filling:
- 32 ounces regular cream cheese, 4 packages (8oz each), at room temperature
- 1 cup + 2 tablespoons sugar
- 5 eggs, at room temperature
- 1 ½ teaspoons vanilla extract or 1 teaspoon paste
- ¼ cup whipping or heavy cream, at room temperature
Sour cream topping:
- 1 ½ cups regular sour cream, at room temperature
- 1 tablespoon powdered sugar, sifted if clumped
Instructions
- Preheat the oven to 325°F (170°C).
For the crumb base:
- In a bowl, mix 2 cups graham cracker crumbs, ½ cup unsalted butter and 2 tablespoons brown sugar (if using) until evenly moistened; it should look like wet sand.
- Press firmly into the bottom and halfway up the sides of a 9-inch round springform pan (with a removable bottom).
- Bake for 10 minutes and let cool on a wire rack while preparing the filling. Don't turn off the oven.
For the cream cheese batter:
- In a large bowl, beat 32 ounces regular cream cheese, softened, with 1 cup + 2 tablespoons sugar until smooth and creamy. If using an electric mixer, do so only for this part and at low speed.
- Add 5 eggs, one at a time, mixing gently with a whisk just until each one is incorporated. Do not beat the mixture; just mix until combined.
- Stir in 1 ½ teaspoons vanilla extract or 1 teaspoon paste and ¼ cup whipping or heavy cream until fully blended.
- Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Bake for 10 minutes and lower the oven temperature to 300°F (150°C) and bake for about 50 minutes more, until the edges are set but the center is still noticeably jiggly.
Make the sour cream topping:
- Mix 1 ½ cups regular sour cream and 1 tablespoon powdered sugar until smooth in a small bowl.
- Remove the cake, let it cool down for about 10-15 minutes, and carefully spread the topping gently over the warm top without removing the side of the springform pan. Let the cheesecake cool completely to room temperature on a wire rack. Don't speed up this process.
- Cover the pan with plastic wrap and chill for at least 6 hours or overnight before removing and serving. Run a smooth-bladed knife around the sides of the pan before removing the springform ring.
Notes
- Sour cream layer: Some recipes return the pan to the oven for a few minutes after the sour cream layer is added. I don't, as I find it can color it and sometimes melt it!. It doesn't have egg, so there's no need to bake it. You can turn off the oven, leave the door ajar, and return the cheesecake (with the sour cream layer) anywhere from 5 to 15 minutes or so. The residual heat will take care of it. Watch carefully so it doesn't melt into the cheesecake.
Barbara says
Hi Paula,
It says 32 oz of cream cheese then says 3 packages. My packages of cream cheese are 8oz so I would use 4 to equal 32oz- just checking if this is correct? Pictures and recipe look lovely!
Paula Montenegro says
It’s 4 packages Barbara. Thanks for the heads up!
Gail says
Cream cheese comes in 8 oz pkgs. Directions say to use 3 pkgs. 8x3=24. Directions say 32 oz. Is it 3 pkgs equalling 24 or use more for 32 oz? I want to try this recipe.
Thank you
Paula Montenegro says
Hi Gail, it’s 4 packages, I just corrected it. Thanks for the heads up!