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.
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 easy strawberry topping.
- Use a more decadent topping like dulce de leche (sweet milk jam) or caramel sauce.
- Fresh fruit: depending on the season, mix fresh berries (as we do with the ricotta cheesecake) or a mix of tropical and stone fruit like mango, pineapple, and peaches.
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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.
Raylee Wallen says
I made this for my grandsons birthday!I used gluten free ginger biscuits for the base. I only had nestles chock bits and didn’t realise they don’t melt, I got my hand beater and added cream and beat it good! I spread it on top then sprinkled bashed macadamia nuts over it! My daughter isn’t a great dessert lover but she loved it as did the rest of my family and his guests!
thefreedomtrell says
Thank you so much for this perfect recipe! By using the detailed instructions, my recipe was baked to perfection now twice. We loved it the first time & shared it with family. They devoured it with fresh fruit on it. My BIL who doesn’t typically like or eat cheesecake tried it and didn’t leave a morsel. He commented how good it was. Both times making it the top didn’t crack—thank you for your detailed instructions! We’ve had no issues with this recipe and now friends are asking for this recipe. We really can’t thank you enough! If you’re reading these comments to know if you should try it & thinking this recipe is too simple, you’re right: this recipe is really simple, but perfection! Go bake it and enjoy every bite!
Paula Montenegro says
Thanks for letting me know! And I'm SO happy you loved it. Have a great week.
Louise says
just delicious! i followed the instructions … happiness
Paula Montenegro says
Happy to know it worked out so well Louise!
Nobody says
The recipe is great, but the baking instructions were off. The middle of the cheesecake didn’t set. I had to bake again for another 30 mins to cook it through.
Paula Montenegro says
Hi, did you use the right-sized pan and leave the cheesecake for 1 hour in the oven after turning it on? The center firms up after removing it, cooling it down completely and refrigerating it for several hours. If those steps were followed, I don't really know what might've been the issue. I've been making it for decades and never had a problem.
Bobby says
Can low-fat cream cheese be used?
Paula Montenegro says
I haven't tried it Bobby. Low-fat cream cheese tends to have a different texture and a higher water content, so you might need to adjust baking time and add a teaspoon or two of flour to the batter.
Jake says
Such a wonderful and simple recipe. I add a little bit of fresh lemon curd and mix that in too. Then I swirl some throughout, and lastly, after pouring batter in the pan, I drizzle some lemon curd on top. Perfection!
Paula Montenegro says
It sounds incredible Jake, will have to try! Have a great weekend.
Mo says
Can't wait to try this
Jantine says
Question:How long should I bake this, if I'm using half of the filling ingredients?
LD says
I have been making this exact recipe for years and it’s the best! I have an 8” spring form pan that I use and I like that it’s a little thicker than when using a 9” pan
Paula Montenegro says
Happy to know you love it too LD! I agree with the pan. Sometimes a thicker cheesecake is better. Have a great week!
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!
Adriana says
Awesome!! Thanks Pau
Terrific cake
Veronika says
I love a slice of good cheesecake and love trying new recipes. Your version looks amazing, Going to make it next week!
Debbie says
Everyone needs a good cheesecake recipe and yours looks amazing. The texture of this creamy cheesecake looks melt in your mouth good. This recipe sounds super easy to make , I can't wait to try it.
Leslie says
A foolproof, cheesecake recipe is something that was made for me! haha! This is truly perfection!
Lori | The Kitchen Whisperer says
what a gorgeous cheesecake! I'm loving all of the video steps too! and I totally agree; sour cream belongs in cheesecake!
Kathryn Donangelo says
Cheesecake is one of our favorites and the sour cream in this recipe really makes it! I loved the slight taste of tang and sweetness. SO perfect and extra creamy just how we like it!
Candice says
The texture of this cake is incredible! The perfect, simple cheesecake. And I'm never making cheesecake without sour cream again. Delicious!
Çitra's home diary says
Wow... it's plate licking dessert. Cheesecake always winner in my house and your recipe seems great to try. Pin it! love your step by step picture .
Shelley says
I can 100% tell that you are a cheesecake fanatic - and that you definitely know what you're talking about when you say this recipe is foolproof! I especially love the cookie crust here, but it's nice that you offer the option that it could be crustless if someone wanted to go that route. Oh! And great tips about why cheesecakes crack sometimes - that really is the big cheesecake mystery lol! Great recipe post!
Paula Montenegro says
Thanks Shelley, I appreciate your comment.
Amanda says
What a perfect cheesecake recipe! The texture is so luscious and creamy, and it's super simple to make.