Creamy Dream: Cheesecake Recipe with Sour Cream
Cheesecake recipe with sour cream offers a delectable twist on a classic dessert, yielding a creamy, tangy, and utterly irresistible treat.
Equipment
- The following kitchen tools are essential for preparing this recipe:
- 9-inch springform pan
- Electric mixer (stand or hand mixer)
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Rubber Spatula
- Baking Sheet (optional, for water bath)
- Aluminum Foil (optional, for water bath and tenting)
- Wire Rack
- Thin Knife or Offset Spatula
Ingredients
- 1 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- cup granulated sugar
- 32 ounces cream cheese, softened
- 1 cups granulated sugar
- teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Step 1: Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and cup of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: Bake the Crust: Bake the crust in a preheated oven at 350F (175C) for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Step 3: Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 cups of sugar and salt, beating until well combined.
- Step 4: Add Eggs and Egg Yolks: Beat in the eggs and egg yolks one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Step 5: Incorporate the Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until just combined. The batter should be smooth and creamy.
- Step 6: Pour Filling into Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Step 7: Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. If the top starts to brown too quickly, tent it with foil.
- Step 8: Cool and Chill: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking. Remove from the oven and let it cool completely at room temperature, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Step 9: Serve: Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled. Optional: For a richer flavor, use full-fat cream cheese and sour cream. A water bath can be used during baking to further prevent cracking. Simply wrap the bottom of the springform pan in foil and place it in a larger pan filled with about an inch of hot water.
Notes
Variations
The base recipe allows for several adaptations to suit various preferences and dietary needs. Creative variations can elevate the classic dessert.
- Ingredient Swaps:
- Crust: Substitute gluten-free graham crackers or cookie crumbs for a gluten-free version. Almond flour can be used for a paleo-friendly crust.
- Dairy: Greek yogurt may replace the specified dairy product for a slightly different tangy flavor profile and reduced fat content.
- Sweetener: Honey or maple syrup can substitute granulated sugar, but may affect the texture slightly. Adjust quantities to match the sweetness level.
- Regional Twists:
- Citrus Infusion: Add lemon or orange zest to the batter for a brighter, more aromatic flavor.
- Spice Additions: Incorporate a pinch of cinnamon, nutmeg, or cardamom for warmth and complexity.
- Fruit Swirls: Swirl in fruit preserves or a homemade fruit compote before baking. Cherries, blueberries, or raspberries work well.
- Dietary Adjustments:
- Reduced Sugar: Decrease the amount of sugar by 25-50%, adjusting to taste. Consider using a sugar substitute suitable for baking.
- Dairy-Free: Substitute dairy-free cream cheese and yogurt alternatives. Coconut cream can replace regular cream for a richer, plant-based option.
Serving Suggestions
This dessert is highly versatile and can be served on numerous occasions.
- Occasions: It is suitable for holiday gatherings, birthday celebrations, dinner parties, or casual family desserts.
- Toppings: Serve with fresh berries, whipped cream, chocolate sauce, caramel drizzle, or a dusting of cocoa powder.
- Pairings: A scoop of vanilla ice cream or a side of fruit salad complements the richness of the cheesecake. Coffee or tea also makes for an excellent pairing.
- Presentation: Garnish with edible flowers, mint leaves, or a sprinkle of powdered sugar for an elegant presentation.
Storage Tips
Proper storage is essential to preserve the freshness and flavor.
- Refrigeration: Store leftover portions in an airtight container in the refrigerator for up to 5 days.
- Freezing: This baked dessert can be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving.
- Preventing Moisture: Place a paper towel in the container to absorb excess moisture and prevent the cheesecake from becoming soggy.
Frequently Asked Questions
- Question 1: Why did my cheesecake crack?
Cheesecakes crack due to rapid temperature changes or overbaking. Cooling the cheesecake gradually in the oven with the door ajar helps prevent cracking. - Question 2: Can I use low-fat cream cheese?
Low-fat cream cheese can be used, but it may affect the texture, resulting in a less creamy dessert. Full-fat cream cheese is recommended for the best results. - Question 3: How do I prevent the crust from getting soggy?
Baking the crust separately before adding the filling helps create a crisp base. Ensure the crust is completely cooled before adding the filling. - Question 4: Can I make this recipe ahead of time?
Yes, this baked dessert can be made 1-2 days ahead of time. Store it covered in the refrigerator until ready to serve. This allows the flavors to meld and the texture to set properly.