Desserts
Sour Cream Cheesecake
Makes one 8-inch cheesecake (12 servings)
Sour Cream Cheesecake
Makes one 8-inch cheesecake (12 servings)
This recipe is rather straightforward.While it is simple, it can be elevatedby topping with fresh or cooked fruit, chocolate shavings, or chopped cookies.
Nutritional information per serving:Calories 449 (61% from fat)
carb. 36g
pro. 8g
fat 31g
sat. fat 18g
chol. 163mg
sod. 330mg
calc. 39mg
fiber 0g
carb. 36g
pro. 8g
fat 31g
sat. fat 18g
chol. 163mg
sod. 330mg
calc. 39mg
fiber 0g
Ingredients
- 1 tablespoon unsalted butter, room temperature
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
Filling:
- 24 ounces (3 standard packages) cream cheese, each cut into 4 pieces, room temperature
- 1½ cups granulated sugar
- ¼ teaspoon kosher salt
- 5 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1½ teaspoons pure vanilla extract
Preparation
- Preheat oven to 325°F with the rack in the lower third of the oven. Coat the inside of an 8-inch springform pan with the tablespoon of butter. Reserve.
- Prepare the crust. Put cookie crumbs, 2 tablespoons sugar, cinnamon, and melted butter into a small mixing bowl. Mix on Speed 1 until the mixture comes together. Pat crumb crust evenly into the bottom of the prepared springform pan, using the bottom of a glass if necessary, to make it even. Put in the preheated oven and bake for about 8 to 10 minutes, until the crust is just set. Allow to cool while preparing the filling.
- Wipe the beaters of crumbs. Put the cream cheese into a large mixing bowl. Starting on Speed 1 and increasing to Speed 4, mix until very smooth – you want to be sure there are no lumps. Scrape the mixing bowl and beaters. While mixing on Speeds 2 to 3, gradually add the sugar, about ¼ cup at a time, and the salt, mixing until very smooth. Add the eggs, one at a time, mixing on Speed 2, being sure each is fully incorporated into batter before adding the next. Scrape down the bowl and beaters and then add the sour cream and vanilla extract. Mix on Speed 2 until creamy, about 1 minute.
- Wrap the cooled springform pan well with both plastic and foil wraps – to come up about two-thirds up the sides of the pan.
- Pour batter into cooled, prepared crust – do not scrape any thick bits from the sides of the bowl, as they are not thoroughly mixed in and will change the texture of your finished cheesecake.
- Put the filled pan into a roasting pan, or something similar in size and oven safe, and then add hot water so it comes about halfway up the sides of the springform pan.
- Transfer the filled pan to the preheated oven and bake for 45 minutes. The cheesecake will still be jiggly at this point, but that is OK. After the 45 minutes have expired, turn the oven off and allow it to rest in the warm oven for an additional 45 minutes.
- Remove from oven and bring to room temperature. Cover well and refrigerate to fully chill prior to serving.
