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Classic Cheesecake with Sour Cream Topping

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Classic Cheesecake with Sour Cream Topping
Creamy classic vanilla cheesecake with a sweet and light sour cream topping.

This is the best cheesecake I’ve ever made.  That’s saying a lot because I’ve made many, many cheesecakes.

In case you missed last week’s post, Easybaked is featuring family “tried and true” recipes during the month of November.  This week our star baker is my Aunt Vonda.  She is the queen of desserts in our family and literally everything she makes is scrumptious!  This cheesecake is one of my very favorite family desserts.  I’ve wanted the recipe for years and once I finally got to make it for myself I was even more impressed.  Not only is is delicious….it is actually easier to make than most cheesecakes I’ve tried….and oh, SO good.

Vonda's Cheesecake3
This is the cheesecake for a cheesecake purist.  No crazy toppings or fillings- just plain cheesecake.  Usually I’m not a huge fan of plain cheesecake, but the flavor and texture of this one is incredible.

Vonda's Cheesecake5
Want the recipe?

Here you go: (printable version)

INGREDIENTS:

Crust:
  • 1 1/4 cups Honeymaid graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar 
Filling: 
  • 3/4 cup sugar
  • 3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • pinch of salt
Topping: 
  • 1 pint (2 cups) sour cream
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • pinch of salt
DIRECTIONS:
  • Preheat oven to 350F degrees.
  • In a medium bowl, combine crust ingredients together until well combined.
  • Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    
  • For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
  • Add the eggs, one at a time, beating between each addition.
  • Add the vanilla, lemon juice and salt and beat until smooth and creamy.
  • Pour into crust.
  • Bake at 350F degrees for 35-45 minutes.
  • While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
  • After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
  • Pour topping over hot cheesecake, gently spreading to edges.
  • Return cheesecake to oven and bake for an additional 12-15 minutes.
  • Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  
  • Refrigerate several hours (or overnight)
  • Remove edges of spring form pan before serving and serve with fresh fruit, pie filling or a chocolate or caramel sauce.
  • Enjoy!!!!

Creamy classic cheesecake
My thoughts:  Well, you already know how much I love this cheesecake because I’ve gone on and on about it.  This is a must-try recipe.  You will love it.  A huge thanks to my Aunt Vonda for sharing her recipe with us!!!  Yum!!!  ~r

Creamy cheesecake with sour cream topping
Other cheesecake recipes we love here at Easybaked:
Cinnamon Roll Cheesecake!!Triple Chocolate Cheesecake 3Peanut butter cup cheesecakeTurtle Cheesecake

About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

31 responses »

  1. I actually really love plain cheesecake, I love this recipe, saved it to evernote and the next cheesecake I make this is it!

    Reply
    • Yay!! I’m glad you’re going to try it! I feel like everyone needs to try this because its such a good cheesecake. I’m making it for my brothers birthday in a few weeks- he’s an “only cheesecake” kind of guy- enjoy!!!!

      Reply
  2. I love your blog header! This cheesecake looks so good and I love how bright and pretty your pics are :)

    Reply
  3. Pingback: No Bake Passion Fruit Cheesecake Bites | How to Cook Jamaican

  4. wooa those pics are gorgeous

    Reply
  5. What a beautiful looking cheesecake! It sounds great!

    Reply
  6. I’ve found that I can’t make cheesecake without a water bath (ban marie); otherwise, I’ll end up with those dreadful cracks on top. Have you ever encountered cracking with this recipe? How do you avoid it?

    Amen to comments about those great pics!

    Reply
    • I never used a water bath. I’ve thought about trying it, but I just never have. This particular cheesecake didn’t crack- but if it had there’s that beautiful sour cream topping to cover it up! My other cheesecakes have toppings as well, but I generally let a cheesecake sit for 30 minutes unbaked before putting it in the oven and I don’t usually get cracks :)

      Reply
  7. Pingback: The Lady Thing Top 10 Cheesecake Recipes - The Lady Thing

  8. I’m just getting into baking and love your blog. I know it’s all online here but I don’t like looking at a screen in the kitchen – If you put these into a book I’d totally buy it… just saying!! :)

    Reply
    • You are so sweet. I’ve been asked a lot to do a cookbook and……I AM! :) It isn’t a traditional cookbook, and I’m not allowed yet to talk about the details, but it will be out next summer. SO…once I’ve gotten one cookbook out there who knows? Maybe I will look into doing a traditional collection of recipes? Thanks for stopping by to comment- you made me smile this morning :)

      Reply
  9. I tired this. Came out pretty well..thanks! :)

    Reply
  10. I am trying it tonight for a dinner party tomorrow, wish me luck!

    Reply
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  12. That looks amazing! As do all your other desserts! I have just recently found your website and i am excited to try something out :)

    With the cheesecake, Is it possible to make it without the sour cream topping or will it ruin the taste?

    Reply
    • Hi!! Welcome to easybaked! I’m really glad you found us! You can make this without the sour cream topping, but that topping adds SO much sweet yummy flavor! The bottom layer is just a plain cheesecake- it will still taste good…just not as good– lol!!

      Reply
  13. First time made a cheesecake and wow it was so easy , turned out so good almost 1/2 gone lol and it’s not done cooling . Didn’t do a bath just lowered my racks cooked on the third notch , turned the oven off left it in the oven for less than an hour with the door open. No cracks turned out very smooth. Then took it out and let it cool on my counter , then off to the fridge

    Reply
    • Thanks for sharing your success with us! Congratulations on your 1st cheesecake! This is a perfect cheesecake to try on your 1st attempt. It is really an easy recipe and I haven’t had mine crack on me yet!

      Reply
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  15. Do I have to bake the crust first it doesn’t say to ??

    Reply
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