Sour Cream Cheesecake Fit for the Gods
Indulge in the velvety decadence of "Sour Cream Cheesecake Fit for the Gods," a dessert that lives up to its heavenly name. Featuring a buttery graham cracker crust as the foundation, this cheesecake boasts a luxuriously creamy filling made with softened cream cheese, tangy sour cream, and a hint of zesty lemon juice for balance. Slowly baked to perfection to ensure a rich, crack-free finish, it's topped with a luscious sour cream layer that adds a silky, refreshing contrast. Perfect for special occasions or anytime you crave a show-stopping dessert, this cheesecake will captivate with its smooth texture and divine flavor. With easy-to-follow instructions and simple ingredients, crafting this ultimate cheesecake is as rewarding as tasting it.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 115 grams Unsalted butter
- 50 grams Granulated sugar
- 680 grams Cream cheese (softened)
- 240 grams Sour cream
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 240 grams Sour cream (for topping)
- 30 grams Powdered sugar
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 160°C (325°F).
Prepare the crust by crushing the graham crackers into fine crumbs using a food processor or a rolling pin. Transfer to a bowl.
Melt the butter, and stir it into the graham cracker crumbs along with the granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a cup to press it flat. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Add the granulated sugar, and beat again until well blended. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, mixing on low speed after each addition until just combined.
Stir in the sour cream, vanilla extract, lemon juice, and salt. Mix on low speed until smooth and fully combined.
Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 55–60 minutes, or until the center is mostly set but still slightly jiggly when the pan is gently shaken.
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks.
In a small bowl, mix the sour cream, powdered sugar, and vanilla extract for the topping.
Spread the sour cream topping evenly over the cooled cheesecake.
Cover the pan with aluminum foil and refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Carefully remove the cheesecake from the springform pan before serving. Slice and enjoy this truly divine dessert!
Nutrition Facts
Calories |
6555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.6 g | 621% | |
| Saturated Fat | 268.7 g | 1343% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 493.5 g | 179% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 408.1 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1432 mg | 110% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
