New York Cheesecake w/ Sour Cream Topping
A classic New York cheesecake is certainly a delight. But consider this — the same classic New York cheesecake topped with velvety sour cream. This sour cream topping perfectly complements the luxurious, rich, and creamy cheesecake filling, served on a delicious buttery crust.
Servings: 8 slices
Equipment
- 8" Springform pan
- Electric hand mixer or stand mixer
- Food processor , optional
- Deep baking pan , water bath
Ingredients
Crust —
- 300 g graham cracker crumbs (19 sheets)
- 1½ tbsp light brown sugar
- 6 tbsp unsalted butter melted
- ⅛ tsp salt
Cheesecake Filliing —
- 678 g (3 - 8oz. blocks) full-fat cream cheese room temperature
- 3 large eggs room temperature
- 150 g sour cream room temperature
- 300 g granulated sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Sour Cream Topping —
- 200 g (1 cup) sour cream
- 40 g powdered sugar
Instructions
Crust —
- Preheat the oven to 325°F. Wrap an 8-inch springform pan tightly with two layers of foil, ensuring no open seams on any of the sides.
- Next, use a food processor to grind graham crackers into a fine crumb. Pour the crumbs into a medium-sized bowl. Whisk together with brown sugar and salt. Add melted butter and mix until combined. Pour the crumbs into the prepared springform pan. Using the bottom of a small glass cup or a metal measuring cup, tamp down onto the crumbs, creating an even layer. Chill the crust in the fridge while you prepare the cheesecake batter.
Cheesecake Filling —
- In the bowl of a standing mixer fitted with the paddle attachment, beat softened cream cheese and sugar until smooth and creamy for a few minutes, on low, ensuring no lumps. Scrape the sides and bottom of the bowl to ensure it's mixed thoroughly. Next, add vanilla extract, salt, lemon juice, and cornstarch. Continue to beat on low until combined. Next, add eggs one at a time and gently mix on low. Fold in the sour cream, ensuring not to over mix the batter.
- Pour batter into the prepared springform pan with the crust. Fill a deep baking pan halfway with hot water and place it onto the bottom rack of the oven. Place the cheesecake on the top rack. Bake the cheesecake for 20 minutes, then reduce the oven temperature to 275°F. Bake for an additional 55 minutes.
- Cheesecake is done when you gently nudge the pan, and it slightly wobbles in the center. Allow it to cool for 15 minutes with the oven door left ajar. Remove the cheesecake from the oven, evenly distribute the sour cream topping, and ensure a uniform layer. Place the cheesecake back into the oven and bake for 5 minutes at 325°F. Once done, let the cheesecake rest in the switched-off oven, with the door slightly open, for a minimum of 30 minutes. Once the cheesecake reaches room temperature, cover it with plastic wrap and transfer it to the fridge to chill overnight.
- When ready to serve, use a small paring knife to gently loosen the sides of the cheesecake and release the springform pan, transfer the cheesecake to a plate, decorate, slice, and serve.
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