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I’ve been making sour cream cheesecake for years and it’s one of my go-to desserts when I want something rich but not overly sweet. This version balances a creamy, tangy sour cream topping with a classic dense cheesecake body for a smooth finish every time. If you like compact, portable desserts, you might also enjoy this mason jar cheesecake as an alternative presentation.

Why Make This Recipe

Rich, tangy flavor: the sour cream topping brightens the dense cheesecake without making it sharp.
Crowd-pleaser: it’s elegant enough for dinner parties but easy to scale for potlucks.
Make-ahead friendly: flavors deepen after a day in the fridge, so it’s great for planning ahead.
Versatile: pairs well with fruit compotes, citrus, or a salted caramel drizzle.
Personal insight: I love this recipe because the sour cream layer prevents cracks and gives a silky mouthfeel that keeps well in the fridge. Also, if you enjoy sour-cream baking, try these sour cream blueberry muffins for another tender treat.

Recipe Overview

Prep time: 25 minutes (plus 20 minutes for crust chilling)
Cook time: 55–65 minutes (plus 10 minutes for topping bake)
Total time: about 2 hours (including chill time)
Servings: 10–12 slices from a 9-inch springform pan
Difficulty: Medium — some technique but reliable results with tips below
Method: blind-bake a graham cracker crumb crust, beat a smooth cream cheese filling, bake in a water bath at 325°F, then finish with a sour cream topping and chill.

My Experience Making This Recipe

I tested this cheesecake multiple times to dial in the oven temperature and timing for a reliably crack-free surface. Using a water bath and a short bake for the sour cream layer solved early cracking and texture issues I saw on the first trials. The final version held its shape well and sliced cleanly after an overnight chill.

How to Make Sour Cream Cheesecake

Begin by pressing a 1 1/2–cup graham cracker crumb crust (about 6 tbsp melted butter and 2 tbsp sugar) into a 9-inch springform pan and chilling it while you make the filling. Beat 24 ounces of full-fat cream cheese until silky, add 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, three room-temperature eggs added one at a time, 1 cup sour cream, and 1 tsp vanilla. Pour into the chilled crust, place the pan in a larger roasting pan, and add hot water to reach halfway up the springform side (water bath). Bake at 325°F for 50–60 minutes until the center jiggles slightly. Cool 15 minutes, spread a topping of 1 cup sour cream mixed with 2 tbsp sugar and 1 tsp vanilla, bake 8–10 minutes more at 325°F, then cool and chill at least 6 hours or overnight.

Expert Tips for Success

Use room-temperature cream cheese and eggs: cold ingredients create lumps and incorporate air when overbeaten — aim for 68–72°F for smooth blending.
Don’t overmix after adding eggs: fold each egg in slowly until just combined to avoid incorporating too much air that causes cracks.
Water bath technique: wrap the springform pan’s bottom in heavy-duty foil to prevent leaks and bake with the pan sitting in a roasting pan filled with an inch or two of hot water. This moderates oven heat and reduces surface cracking.
Finish with a sour cream top: a thin sour cream layer (1 cup sour cream + 2 tbsp sugar) baked briefly at 325°F prevents drying and provides a glossy, tangy finish.
Equipment note: use a stand mixer or hand mixer with paddle attachment, a 9-inch springform pan, and an instant-read thermometer to check doneness (center should be ~150–155°F when done).

Here’s an alternative texture to try if you like very caramelized tops: compare styles with a Burnt Basque cheesecake which forgoes a crust and uses a higher oven temp.

How to Serve Sour Cream Cheesecake

Classic: serve chilled with a spoonful of homemade berry compote or fresh berries for acidity contrast.
Elegant: drizzle salted caramel and finish with flaky sea salt for a sweet-salty profile.
Casual: add a lemon curd or fruit curd layer for brunch or a tea-time treat.
Presentation tip: run a thin knife warmed under hot water and wipe between slices for clean, glossy cuts.

Storage and Reheating Guide

Refrigerate: store whole or sliced cheesecake in an airtight container or wrapped tightly in plastic wrap for up to 5 days.
Freeze: wrap the cheesecake (or individual slices) tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator before serving.
Reheating: best served chilled, but if you prefer slightly warm, place a slice on a baking sheet and warm in a 300°F oven for 8–10 minutes. Avoid microwaving large slices—if you must, zap for 10–15 seconds and check.

Recipe Variations

Gluten-free crust: use almond flour or gluten-free graham crumbs (1 1/2 cups) with 6 tbsp melted butter; bake as directed.
Dairy-free option: use full-fat vegan cream cheese substitute and a dairy-free sour cream made from coconut or cashew; texture will be slightly different and may benefit from a stabilizer like 1 tbsp cornstarch.
Fruit swirl: fold 1/2 cup raspberry or blueberry purée into the top third of batter and swirl with a knife before baking; chill thoroughly to set the swirls.
Lower-sugar/no-bake option: if you prefer no-bake, this no-bake Greek yogurt jello cheesecake shows a lighter, lower-carb approach using yogurt and gelatin instead of a long bake.

For extra bright lemon-blueberry inspiration that pairs nicely with slices, check this blueberry lemon cream cheese sourdough bread while planning your menu.

Nutritional Highlights

Key benefits: cheesecake provides calcium and protein from full-fat dairy and eggs, but it is calorie-dense—small portions are satisfying.
Allergen information: contains dairy, eggs, and gluten (unless you use a gluten-free crust).
Portion guidance: aim for 1/12 of a 9-inch cake per serving to keep portions reasonable given the rich ingredients.

Troubleshooting Common Issues

Crackled top: often caused by overmixing or rapid oven temperature shifts; use room-temp ingredients, avoid overbeating, and bake in a water bath.
Soggy crust: underbaked crust or too much moisture from the filling; blind-bake crust 8–10 minutes at 350°F before filling and chill it well.
Undercooked center: oven hot spots or inaccurate temp; check center with an instant-read thermometer — remove when it reads ~150–155°F and the edges are set with a slight jiggle in the center.

Frequently Asked Questions

Q: How can I tell when the cheesecake is done without a thermometer?
A: Look for edges that are set and slightly puffed with a center that still jiggles gently when you tap the pan; it will continue to set while cooling. Avoid waiting until fully firm, which leads to overbaking and dryness.

Q: Why does my cheesecake sink in the center after cooling?
A: Rapid cooling or overwhipping air into the batter causes it to deflate. Cool the cake gradually in the oven with the door ajar for 15 minutes, then on a wire rack before refrigerating to minimize sinking.

Q: Can I make this cheesecake ahead of time for a party?
A: Yes — it’s ideal to make it 1–2 days in advance. Chill overnight for the best texture and flavor; add fresh fruit or sauce just before serving for the brightest presentation.

Q: Is there a way to prevent a soggy bottom crust when reheating slices?
A: Reheat briefly at a low temperature (300°F for 8–10 minutes) on a baking sheet to evaporate excess moisture without drying the filling. For single slices in the microwave, use very short bursts (10–15 seconds) to avoid melting the filling.