New York Sour Cream Cheesecake Recipe

Name: New York Sour Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake crust; 5 oz crushed graham crackers; 3 tbls melted butter; Cheesecake filling; 4 x 8oz (2 lbs) Full fat cream cheese; 2 tbls Flour; 1 + 1/2 cup Sugar; 1 Tblsp Vanilla; 3 Ex large eggs; 1 Tbls sour cream; 1/2 cup Heavy cream; Sour cream topping; 1 Cup Sour Cream; Juice of 1/2 Lemon; 1/2 Cup Sugar; 1/2 teaspoon Vanilla

Servings: persons

Cheesecake crust
5 oz crushed graham crackers
3 tbls melted butter
Cheesecake filling
4 x 8oz (2 lbs) Full fat cream cheese
2 tbls Flour
1 + 1/2 cup Sugar
1 Tblsp Vanilla
3 Ex large eggs
1 Tbls sour cream
1/2 cup Heavy cream
Sour cream topping
1 Cup Sour Cream
Juice of 1/2 Lemon
1/2 Cup Sugar
1/2 teaspoon Vanilla

1
Preheat oven to 350 degrees.
2
Cream cheese should be of room temperature. Lightly beat 2 eggs in a bowl with fork. Place 2/3 the cream cheese in mixer bowl, beat until creamed and no lumps are in the batter. Add vanilla.
3
Add all of the flour, and 1/3 of sugar, beat in. Add remainder of sugar and beat in. Beat until creamy. Add remainder cream cheese.
4
Be sure to regularly stop mixer and scrape down sides of bowl. Add beaten eggs and blend. Add cream and blend in. DO NOT OVERMIX. Mixture should not look whipped but should look glossy and smooth and slightly runny.
5
Fill waterbath pan with hot tap water and place in hot oven on center rack. Grease springform pan with Pam spray. Pour batter into springform pan and tap lightly to remove air bubbles in mix. Wrap sides of springform pan with alfoil and fold edges over one another. Open oven door, place in waterbath and close door. Bake at 350 degrees for 1 hr 10 mins.
6
Take out of oven for 10 mins and let cool. Pour Sour Cream mix over cake and put back in oven for 7-10 mins. Cool for approximately 2 hrs. then refrigerate overnight. Can be frozen for up to 3 mths. http://www.indulgentcheesecakes.com

1761

kcal

Calories

133

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cheesecake crust, 5 oz crushed graham crackers, 3 tbls melted butter, Cheesecake filling, and more.

Yes, New York Sour Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

New York Sour Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions