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Sour Cream Topped Cheesecake Recipe

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This rich and creamy Sour Cream Topped Cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and a tangy sour cream topping. Perfectly baked to a silky texture and served chilled with optional fresh blueberries, this classic dessert is ideal for gatherings and special occasions.

Ingredients

Crust

  • 2 cups graham cracker crumbs (buy crumbs or crush 14 long crackers)
  • 12 tablespoons salted butter
  • 3 tablespoons granulated sugar

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheese, softened (full fat)
  • 3 jumbo eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 cups half & half (full fat)

Sour Cream Topping

  • 1 pint sour cream (full fat)
  • 1/4 cup granulated sugar

Optional

  • Fresh blueberries for serving

Instructions

  1. Prepare Ingredients: Set out the cream cheese and eggs at room temperature for an hour before starting to ensure smooth mixing and even baking.
  2. Make the Crust: If using whole graham crackers, crush 14 crackers by placing seven sheets at a time in a sealed plastic bag and rolling over them with a rolling pin until fine crumbs form.
  3. Mix Crust Ingredients: In a small bowl, combine the graham cracker crumbs, melted butter (melted in microwave or stovetop), and 3 tablespoons sugar. Stir well until crumbs are evenly moist.
  4. Press Crust: Lightly grease a 9×13-inch pan with cooking spray. Press the crust mixture firmly and evenly across the bottom of the pan, avoiding the sides. Set aside for baking with the filling.
  5. Preheat Oven: Preheat the oven to 325°F (163°C) for baking the cheesecake.
  6. Beat Cream Cheese: In a large bowl or stand mixer, beat the softened cream cheese until thick and creamy, removing lumps thoroughly for a smooth texture.
  7. Add Eggs and Sugar: Blend in the room-temperature eggs and 1 1/2 cups sugar; beat until smooth with no lumps, scraping the bowl as needed.
  8. Add Flour and Vanilla: Stir in the flour and vanilla extract until fully incorporated.
  9. Add Half & Half: Beat in the half & half at low speed to avoid splashing, then increase mixing speed until small bubbles form on the surface, ensuring an aerated batter.
  10. Bake Cheesecake: Pour the filling onto the unbaked crust. Bake for 45-50 minutes or until the filling is set but still slightly jiggly in the center. Oven times may vary.
  11. Cool Cheesecake: Remove from oven and cool on a wire rack for at least 30 minutes before applying the topping.
  12. Make Sour Cream Topping: Combine sour cream with 1/4 cup sugar in a small bowl and mix well. Spread the topping evenly over the cooled cheesecake.
  13. Chill and Store: Cover the pan loosely with foil (avoid touching the topping) and refrigerate overnight. Serve chilled, optionally topped with fresh blueberries. Store covered in refrigerator for up to three days.
  14. Freezing Instructions: To freeze, prepare the plain cheesecake without topping, freeze, then thaw overnight before adding the sour cream topping to serve.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Press crust firmly to avoid crumbling when slicing.
  • Do not overbake; cheesecake should be slightly jiggly in the center when done.
  • Do not freeze cheesecake with sour cream topping; add topping after thawing.
  • Serving with fresh blueberries adds a fresh, colorful garnish and a hint of natural sweetness.

Find it online: https://marthatasty.com/sour-cream-topped-cheesecake-recipe/