This cheesecake with sour cream topping is your classic cheesecake topped with a slightly sweet and tangy sour cream topping. It's perfectly sweet with a rich and creamy texture and a thick graham cracker crust. If you love cheesecake this is a recipe that you’ll want to make again and again for the holidays or special weeknight meals!
In a food processor pulse the graham crackers until finely ground.
Into a medium-sized bowl, add the crushed graham crackers, melted butter, granulated sugar, and salt. Mix until the texture is like wet sand. Add the cracker mixture to a springform pan. Firmly pressing it evenly into the pan. I used a cup to do this.
Bake the crust for 5 minutes or until lightly golden brown. Try not to overbake the crust because it will cook later with the filling. Set aside to cool then place the silicone sleeve around the pan. Set aside.
If using aluminum foil instead of the silicone sleeve: Take two large sheets of aluminum foil (several inches wider than your pan), arrange it into an X, then place the springform pan in the middle. Wrap the aluminum foil around the pan so that water cannot get into the pan. Set aside and allow the crust to cool.
For the Cheesecake Filling:
In a stand mixer, mix on low speed the softened cream cheese until light and fluffy, then add in the sugar.
Next add in the sour cream, vanilla extract, lemon zest or juice, if using, and salt, mix until combined. Scrape down the side of the bowl and paddle.
Lastly, add in eggs one at a time until just combined and smooth.
Pour the filling into the prepared springform pan. Spreading it out evenly.
Bake in Water Bath:
Put the springform pan into the baking dish and into the oven. Fill the baking dish with hot water 1 - 2 inches up the side of the springform pan.
Bake the cheesecake for about 30 minutes or until the edges are set and very lightly golden brown and the center jiggles when gently shaken.
Turn off the oven, crack the oven door 2 - 3 inches wide then allow the cheesecake to cool inside the turned off oven for at least 30 minutes - 1 hour.
Remove the cheesecake from the oven and the water bath then allow it to cool to room temperature on a wire rack. This slow cooling process allows the cheesecake to finish cooking evenly without cracking.
Cover the cheesecake with plastic wrap then chill it completely in the fridge for at least 4 hours, ideally overnight. Don’t refrigerate until the cheesecake has reached room temperature.
For the Sour Cream Topping:
After the cheesecake is chilled, add to a medium-sized mixing bowl add sour cream, sifted powdered sugar, and vanilla bean paste or extract. Stir to combine then spoon it over the whole cheesecake spreading it out evenly.
When ready to serve, run your knife under hot water, wipe dry then cut cheesecake. Make sure to run the knife under hot water after each cut to achieve clean slices.
Serve cheesecake as is or your choice of toppings. Enjoy!
Notes
How To Store/ Make AheadStore: Covered in the fridge for up to 5 days. Freezing: Place whole cheesecake into the freezer so it can be firm, about 30 minutes, slice into desired slices, then wrap individually in plastic wrap. Place slices in a freezer-safe bag or container. Cheesecake will be good for several weeks. Thaw: in the fridge or slightly on the counter, serve and enjoy!All nutrition information is a rough estimate and this recipe card may contain affiliate links.