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Sour Cream Cheesecake

Sour Cream Cheesecake recipe image
This Sour Cream Cheesecake delivers a luxuriously smooth and tangy experience, perfect for dessert lovers who crave richness without the fuss of a water bath. The filling combines softened cream cheese, sugar, vanilla, and a hint of almond extract for a sophisticated flavor profile that is balanced by the acidity of sour cream. The crust is a delightful mix of graham cracker crumbs, cinnamon, and chopped nuts, providing a crunchy, aromatic contrast to the creamy top. While traditionally baked, this version uses a microwave method for quick setting, making it an ideal choice for spontaneous gatherings or busy weeknights. Serve chilled to allow the flavors to meld and the texture to firm up, offering a satisfying end to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 436.5
Dietary: Gluten-free
Description
This Sour Cream Cheesecake delivers a luxuriously smooth and tangy experience, perfect for dessert lovers who crave richness without the fuss of a water bath. The filling combines softened cream cheese, sugar, vanilla, and a hint of almond extract for a sophisticated flavor profile that is balanced by the acidity of sour cream. The crust is a delightful mix of graham cracker crumbs, cinnamon, and chopped nuts, providing a crunchy, aromatic contrast to the creamy top. While traditionally baked, this version uses a microwave method for quick setting, making it an ideal choice for spontaneous gatherings or busy weeknights. Serve chilled to allow the flavors to meld and the texture to firm up, offering a satisfying end to any meal.
Ingredients
  • 2 cup GRAHAM CRACKER CRUMBS
  • 1/4 cup NUTS, finely chopped
  • 1 teaspoon CINNAMON
  • 6 tablespoon BUTTER, melted
  • 24 oz CREAM CHEESE, softened
  • 1 1/4 cup SUGAR
  • 1 tablespoon VANILLA
  • 1/4 teaspoon ALMOND EXTRACT
  • 5 large EGGS
  • 1 cup SOUR CREAM
  • 1/4 teaspoon SALT
Directions
  1. 1
    Preheat oven to 325F (160C). Grease a 10-inch springform pan.
  2. 2
    In a medium bowl, combine graham cracker crumbs, chopped nuts, and cinnamon. Stir in melted butter until the mixture resembles wet sand.
  3. 3
    Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then let cool while preparing the filling.
  4. 4
    In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
  5. 5
    Mix in vanilla extract and almond extract. Beat in eggs one at a time, mixing just until blended. Avoid over-mixing to prevent cracks.
  6. 6
    Fold in the sour cream and salt until the batter is uniform and silky.
  7. 7
    Pour the filling over the cooled crust. Smooth the top with a spatula.
  8. 8
    Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
  9. 9
    Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  10. 10
    Remove from oven and run a knife around the edge to loosen. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 436.5kcal
% Daily Value *
Total Fat 32.3g50%
Saturated Fat 13.8g69%
Cholesterol 106.0mg36%
Sodium 1712.3mg72%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.7g7%
Sugars 1.8g
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sour cream, cheesecake, cream cheese, graham cracker, no bake, microwave dessert, cinnamon, almond extract, easy dessert, chilled dessert, vegetarian, quick recipe, springform pan, crust, eggs, butter, nuts
Read it online: https://www.chefs-mate.com/recipe/sour-cream-cheesecake-2/