Sour Cream-Topped Cheesecake

Sour Cream-Topped Cheesecake

4 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    5 h 35 m
Recipe by  KNUDSEN

“Whether you are making a treat for a special occasion or just something to make today more special, you can't go wrong with this delicious cheesecake, baked on a graham cracker crust with a sweet sour cream topping.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
  2. Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
  3. Bake 10 minutes.
  4. Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  5. Bake 55 minutes to 1 hour or until center is almost set.
  6. Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla in bowl until well blended; carefully spread over cheesecake.
  7. Bake an additional 10 minutes.
  8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  9. Refrigerate 4 hours or overnight.

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Reviews (4)

Rate This Recipe
Traci's Kitchen
7

Traci's Kitchen

Wow I'm the first to review... The cheesecake was very good, only reason not 5 stars was because of the sourcream topping; I wanted it white like the picture but after adding vanilla it was beige tinted and then baking it for 10 minutes left it a slight golden color.

sharon6
5

sharon6

I was looking for a recipe similar to the way my grandmother made cheesecake and was very happy to find this one, since she also used the sweet sour cream topping. It was very easy to make and I had everything on hand! My topping turned out perfect and white. Tasty and pretty :)

kuebel4
3

kuebel4

Very good!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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