Classic Sour Cream Cheesecake
A creamy, rich cheesecake with a buttery shortbread crust and tangy sour cream topping, perfect for special occasions or a delightful dessert for family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine the shortbread cookie crumbs and melted margarine or butter until well mixed.
- Press the crumb mixture firmly onto the bottom of a 9-inch spring-form pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the Eagle Brand milk, eggs, sour cream, and vanilla to the cream cheese; mix until well combined.
- Pour the filling over the prepared crust in the spring-form pan.
- Bake in the preheated oven for approximately 60 minutes or until the center is set.
- Allow the cheesecake to cool, then refrigerate for several hours before serving.
Tips & Substitutions
For a richer flavor, consider using graham cracker crumbs instead of shortbread. If you need a gluten-free option, almond meal works well. Ensure your cream cheese is at room temperature for a smooth filling, and avoid overmixing once the eggs are added to prevent cracks. For a twist, try adding lemon zest to the filling for a refreshing note.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh berries or a drizzle of chocolate sauce for added visual appeal. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful meal, consider serving alongside Annette'S Potato Salad for a sweet and savory contrast.
Storage & Reheating
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to a week. If you want to freeze it, wrap slices in foil and place them in a freezer bag; it can be frozen for up to three months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Sour Cream Cheesecake contains roughly 557 calories, with 8g protein, 67g carbohydrates, and 29g fat. It is an excellent source of calcium (21% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 515mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
While cream cheese is traditional for cheesecake, you could use mascarpone for a creamier texture. However, keep in mind that this may change the flavor profile slightly. Mixing cream cheese with ricotta can also yield a unique taste while maintaining the cheesecake's integrity.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to cook while cooling. If you notice the top has cracked, it may be due to overbaking; using a water bath can help avoid this issue next time.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance, making it perfect for gatherings. Just ensure it is well covered in the refrigerator to maintain freshness. This also allows the flavors to meld beautifully, enhancing the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).