Sour cream…it’s what your cheesecake has been missing all along.
It seems like whenever I really want, need, and hunger for cheesecake, I never have enough blocks of cream cheese. And that’s important to me because I love cheesecake bars, cheesecake dips, cheesecake pops, and all kinds of cheesecake treats.
These cheesecake-based creations have become super-popular as stores’ freezer aisles are increasingly packed with cheesecakes of all kinds. But believe me, don’t buy into the hype. Save your money. Homemade trumps store-bought in this area completely, especially with the addition of sour cream.
See, the other day, I got looking through my mother’s old recipe box in search of her favorite cheesecake recipe. I found one of those recipe cards that just screams “well-beloved recipe” from all the stains and the bedraggled look of it, and, knowing my mother’s magical powers in the kitchen, I just knew this recipe would be sublime. I decided I must taste this and with great haste, for whatever memory experience it might evoke alone!
But this recipe was a bit different, and it turns out that the addition of sour cream really added a deep tang and luscious, airy texture to the cheesecake. It makes a new and so welcome change that you’ll immediately come to love it. Plus, it’s especially handy when you don’t have quite enough cream cheese alone.
How sour cream will elevate your cheesecake
It turns out that adding in that sour cream helps not just to lighten the texture of a cheesecake—it elevates the overall flavor profile and the mouthfeel of the entire dessert experience, as well.
That’s because sour cream brings notes of sourness and tang, giving your cheesecake a depth and subtle zing it would otherwise be lacking. Texture-wise, sour cream adds a very delightful, velvety smoothness that makes each bite just melt into the tongue, like a good mousse will. Plus, its acidity helps cut through the sweetness of all that indulgent cheesecake, keeping it from going over-the-top rich.
How do I store leftovers?
You can keep leftover sour cream cheesecake wrapped in plastic wrap or stored in an airtight container for 2-3 days. For longer storage, freeze individual slices in plastic wrap, then place them into freezer bags, pushing as much air out as possible. To serve, thaw in the refrigerator overnight.
Serving suggestions
I love to serve this indulgent yet airy and delightful cheesecake with what I call a summer Thanksgiving dinner, because I like to enjoy a whole roast turkey with all the fixings, every single season. So, I serve this stunning whole Citrus-Herb Turkey and this Apple And Sausage Stuffing. For an unexpected and delicious side, I serve these Cranberry-Orange Scones and cranberry sauce, too.
If you enjoyed this airy play on a cheesecake, try this equally airy and delicious dessert, Chocolate Mousse.
Sour Cream Cheesecake
Ingredients
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For The Filling:
- 32 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 3/4 cup sour cream at room temperature
- 1 1/4 teaspoons pure vanilla extract
- 4 large eggs at room temperature
- Whipped cream or fresh fruit for garnish optional
Instructions
- Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
- In a large bowl, blend the softened cream cheese and sugar until smooth and creamy. Stir in the sour cream and vanilla extract until fully combined. Incorporate the eggs one by one, mixing on low speed after each addition until just combined. Avoid overmixing.
- Pour filling over the cooled crust. Wrap the springform pan bottom in foil to prevent water seeping in. Place it in a large roasting pan and fill with hot water halfway up the sides.
- Bake for 65 to 75 minutes until the center is nearly set but still slightly jiggly. Once finished, crack the oven door open and let the cheesecake rest inside for 1 hour.
- Remove from the oven and water bath, then let it cool completely at room temperature.
- Cover and refrigerate for at least 6 hours or overnight before serving. Garnish with whipped cream or fresh fruit before serving if preferred.
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