This is the first cheesecake I ever made when I first started baking, and it's simply perfect! Why? It's smooth, creamy, uses few ingredients and, if you follow the instructions exactly, it's fool-proof. Yes, I stand by that affirmation. That's how good this recipe is. It was my go-to recipe for years and I can't believe I'm posting it almost a decade after starting this blog! It was worth the wait.
You might or might no have realized that I'm a cheesecake fanatic. A complete groupie and a purist. That is, I like my cheesecakes to taste like sweet cheese and, if I'm making a flavored version, the ingredients I add are the necessary ones. That means you will hardly see things like flour or cornstarch or gelatin in my recipes.
This particular sour cream cheesecake embodies all of my strong beliefs about cheesecake. Few ingredients, a smooth and creamy filling, and a no-fuss cookie crust.
Ingredients
They are few and simple, but for the best results use the best quality you can buy.
- Cream cheese - use full fat for the best results. The cheesecake will be richer and luscious. I still like Philadelphia cream cheese above others.
- Sour cream - it gives the cheesecake a tang that balances the sweetness really well. And it softens the cream cheese a bit. So the result is not as dense as an all-cream cheese recipe.
- Sugar - regular granulated white sugar is the first option. But this is a recipe that can be made with brown, muscovado or even coconut sugar. Take into account that not all sugars sweeten the same way.
- 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, spices.
- Cookie crust - make your own (it's in the recipe card at the end) or buy it from a good source.
Preparing the pan
I line the bottom of my cake pan with aluminum paper. This makes it super easy to remove.
- Simply take a large piece of foil, a few inches bigger than your pan, press it lightly so that it takes the form of the removable bottom part, and then close the side part over it. You will have the overhanging foil outside the pan.
- Take the foil and wrap it upwards so that it will adhere to the sides of the pan.
- When you're ready to remove the cheesecake, straight from the refrigerator, simply turn the foil down, remove the pan side, and then lift the cheesecake placing your whole hand between the foil and the bottom of the pan. Since the cake is cold, it will lift easily.
- Peel the foil carefully, while still holding the cake in your palm, and place on the serving plate.
We all know by now that this type of crust is the best for cheesecake and for ourselves because it's so darn easy! Simply mix two ingredients and pat onto the cheesecake pan. That's it.
The easiest answer is graham crackers or vanilla wafers. The former are the traditionl ones for cheesecake base since for ever. The latter are a great alternative that don't add much flavor and let the simple filling shine like it should.
But really, any plain cookie you like can be used. As long as you like how it goes with a cream cheese filling. I, for instance, love to use chocolate wafers when making my Baked Cheesecake with Berry Topping. Or the Creamy Pumpkin Cheesecake because I love the combination of flavors.
The filling
The most important part of any cheesecake is that the filling be creamy and smooth, right?
So use good ingredients, follow instructions closely and, very importantly, pay attention to the cooling process. Cheesecakes need to cool down gradually and then spend hours in the refrigerator; that's how we achieve a creamy consistency.
WATCH THE STEP-BY-STEP VIDEO 👇🏻
Serving
This is such a simple baked cheesecake recipe that you can serve it with whatever topping you like.
Berry sauces will always be my favorites like this perfect blueberry sauce. But you can eat it plain (image below) which is something I also love. Or top it with decadent things like dulce de leche (sweet milk jam) or your favorite caramel sauce.
Storing
- 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 was made to be frozen! A friend of mine says it's even better after it. I tend to agree. 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 monhts.
Frequently asked questions
It makes it lighter in texture, less dense, and it also balances the sweetness.
You can use mascarpone which is also tangy (though richer) or use 1 ½ cups more cream cheese together with ⅓ cup of heavy or whipping cream.
This might be the most asked question when it comes to cheesecake recipes. There are several possible answers: too much beating, over baking, and/or temperature too high, drastic change in temperature (from the oven to the refrigerator), it stuck to the sides of the pan and cracked when it started to cool down as the sides couldn't shrink. One or several might be the cause.
Absolutely! Omit the crust and butter the pan. I have an Orange Ricotta Cheesecake with no-crust in this blog.
I don't ever use a water bath since my experiences never turned out well; some water inevitably seeped into the crust or filling. What you can do is put a pan with hot water on the floor of the oven and the steam will make the environment more humid. Also, I bake the cheesecakes at a lower t° and they come out wonderful, smooth, and creamy.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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The Perfect Sour Cream Cheesecake
This is the first cheesecake I ever made when I first started baking, and it's simply perfect! Why? It's smooth, creamy, uses few ingredients and, if you follow the instructions exactly, it's fool-proof.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
For the base:
- 1 ½ cups (200g) graham crackers or plain vanilla cookies, ground
- 6 tablespoons (85g butter, melted
For the filling:
- 16 ounces (2 cups or 450g) cream cheese, at room temperature
- 2 cups (400g) sour cream, at room temperature
- 1 cup (200g) granulated 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. with aluminum foil for easier removal.
For the base:
- Mix the ground cookies with the butter until it looks like wet sand.
- Pat onto the bottom of the prepared pan, pressing with your hand until it is compact.
- Bake for 10 minutes, until it dries a bit and begins to lightly color. Reserve.
For the filling:
- Mix the cream cheese with the sour cream in a large bowl until smooth and no lumps remain.
- Add the sugar and mix until well integrated.
- Add the eggs and continue mixing until everything is well combined and it is creamy. You don’t need to beat because we don’t want to incorporate air to the mixture, but make sure no egg parts remain, especially egg whites which tend to take longer to disintegrate.
- Add vanilla and mix well.
- Pour the batter onto the prepared pan.
- Bake for 30 minutes, turn off the oven and leave the cheesecake inside, without opening the door, for 1 hour.
- Remove from the oven and allow to cool completely to room t° on a wire rack.
- Without removing it from the pan, wrap with plastic and refrigerate for at least 8 hours. I recommend a minimum of 1 day. (At this point it can also be frozen, always well wrapped).
- 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 easy to do) and carefully unwrap the paper all around and carefully place the cheesecake on the serving plate.
- Serve with berry jam or sauce or however you like it. I love our basic blueberry sauce.
Notes
Storing - 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 was made to be frozen! A friend of mine says it's even better after it. I tend to agree. 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.
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, spices.
- Prep Time: 30
- Cook Time: 30
- Category: Cakes & Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 532
- Sugar: 29 g
- Sodium: 287.8 mg
- Fat: 38.4 g
- Carbohydrates: 37.6 g
- Protein: 10.3 g
- Cholesterol: 170 mg
Keywords: sour cream cheesecake
Jennifer says
I might make this one, but a couple issues which I face, I'm wondering if anyone had an idea for me:
First, I don't have the springboard pan, what can I use instead? Second, I was looking for a cheesecake with the sour cream topping, so any idea if and when it could be added to this one?
Thanks in advance,
Jennifer
Paula Montenegro says
Hi Jennifer! A springboard pan is necessary if you want to remove it and serve it on its own. You can always serve it in the pan but it's usually more complicated to cut and take out a clean slice. That said, the flavor will still be great. For a cheesecake with a sour cream topping, the one I have posted is the Brown Sugar Cheesecake, which is phenomenal. You can use white sugar instead of brown. Hope this helps. Enjoy the weekend.
Cherlene Robson says
Simple and yet delicious. Thank you.
★★★★★
Paula Montenegro says
Thanks Cherlene!