Sour Cream Cheesecake

This Sour Cream Cheesecake offers a luxurious, velvety texture with a perfect balance of tangy sour cream and rich cream cheese. Topped with a sweet, spiced graham cracker crust, it delivers a comforting, indulgent flavor profile that is both sophisticated and home-style. The addition of vanilla and almond extract adds a subtle aromatic depth, while chopped nuts provide a delightful crunch. It is an elegant yet simple dessert that requires no oven baking, making it an excellent choice for warm weather or quick weeknight treats. Serve chilled for the best texture.

Cooking Method: Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 436.5

Dietary: Gluten-free

Description

This Sour Cream Cheesecake offers a luxurious, velvety texture with a perfect balance of tangy sour cream and rich cream cheese. Topped with a sweet, spiced graham cracker crust, it delivers a comforting, indulgent flavor profile that is both sophisticated and home-style. The addition of vanilla and almond extract adds a subtle aromatic depth, while chopped nuts provide a delightful crunch. It is an elegant yet simple dessert that requires no oven baking, making it an excellent choice for warm weather or quick weeknight treats. Serve chilled for the best texture.

Ingredients

2 cup GRAHAM CRACKER CRUMBS
1/4 cup NUTS, finely chopped
1 1/4 cup SUGAR
1 teaspoon CINNAMON
1 tablespoon VANILLA
6 tablespoon BUTTER, melted
1/4 teaspoon ALMOND EXTRACT
5 jumbo EGGS, unshelled
4 cup SOUR CREAM
24 oz CREAM CHEESE, unwrapped and softened
1/4 teaspoon SALT

Directions

1
In a medium bowl, combine graham cracker crumbs, chopped nuts, sugar, cinnamon, and melted butter until the mixture resembles wet sand.
2
Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan.
3
Microwave the crust for 1 to 1.5 minutes until the butter is fully melted and the crust is set. Let cool slightly.
4
In a large bowl, beat the softened cream cheese and salt until smooth and creamy.
5
Add the sugar, vanilla extract, and almond extract to the cream cheese and beat until well combined.
6
Beat in the sour cream until the mixture is uniform and thick.
7
Add the eggs one at a time, beating just until blended after each addition. Do not overmix.
8
Pour the filling over the prepared crust and smooth the top with a spatula.
9
Microwave the cheesecake in a microwave-safe dish or follow specific microwave baking instructions for your appliance, ensuring the center is set but still slightly jiggly.
10
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight until firm.

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.

Note

Ensure cream cheese and sour cream are at room temperature before mixing to prevent lumps.

When microwaving cheesecake, power levels vary significantly by appliance. It is often safer to bake this in a conventional oven at 325F (160C) for 50-60 minutes if a microwave result is uneven.

For best results, let the cheesecake chill overnight to allow the flavors to meld and the texture to set properly.

Serve with fresh berries, a drizzle of caramel sauce, or a dollop of whipped cream if desired.

Keywords: cheesecake, sour cream, cream cheese, graham cracker, crust, dessert, no-bake, microwave, sweet, tangy, creamy, vanilla, almond, cinnamon, nuts, chilled, easy, quick, rich, indulgent, homemade

Read it online: https://www.chefs-mate.com/recipe/sour-cream-cheesecake/