Sour Cream Cheesecake

sour cream cheesecake

A creamy, smooth and rich cheesecake. It’s also gorgeous – perfect for entertaining!

Makes 16 servings


2 cups Graham cracker crumbs
5 tablespoons melted butter

4 (8oz) packages cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 large egg, room temperature
2/3 cup LILLY SOUR CREAM, room temperature
2/3 cup heavy whipping cream, room temperature

Powdered sugar
2 cups fresh berries

1. Preheat ocean to 350 degrees F. Wrap a 9-inch springform pan with two layers of heavy duty foil, so that water doesn’t get in. Butter the pan.

2. Process the graham crackers in a food processor until finely ground. Transfer to a large bowl, and stir in the melted butter. Transfer to the prepared pan and press down to form the crust. Bake for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

3. Beat the cream cheese on medium speed until smooth and creamy. Add the remaining ingredients one by one, beating after each addition: sugar, vanilla, eggs (one at a time), sour cream and heavy cream.

4. Place the foil-wrapped springform pan in a large roasting pan. Pour the cream cheese filling into the springform pan, smoothing the top with a spatula. Place the roasting pan in the oven. Carefully pour hot water into the roasting pan until the water reaches halfway up the side of the springform pan, to create a water bath for the cheesecake. Bake for 1 1/2 hours.

5. Turn off the heat. Crack open the oven door and let the cake cool in the oven, for 1hour, then chill in the fridge overnight.

6. When ready to serve, remove the foil from the sides of the pan and place it on a platter. Gently run a blunt knife around the edges. Oopen the springform pan and slowly lift up the sides. Dust the cake with powdered sugar, and top, if desired, with fresh berries.

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