Sometimes simplicity is the best form of flattery. You try to get too fancy, with let’s say, 35 different dessert choices, and before you know it you just aren’t hungry anymore. Well, this nice and easy piece of cake, known as Sour Cream Cheesecake, will make that decision super simple… let’s eat! This piece of cream cheese art, that’s actually easier to make than it looks, is truly a must-have that will flatter and dazzle all of your fine dining guests. That golden graham cracker crust stacked with the purest and creamiest filling, dolloped with a truly decadent sour cream frosting, is just simply magical! So, forget about all of those other choices and turn to the right and only choice… Sour Cream Cheesecake! It will be your sweet-tooth-satisfying slice of perfection. No factories, extensive menus, or poor lighting here. Just the simple, creamy, escape-from-real-life that we all need. It’s as simple as that!
Ingredients
For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 5 (8-ounce) packages full-fat cream cheese, softened
- 5 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
For the sour cream frosting:
- 1/3 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 cups confectioners’ sugar
Directions
Step 1 –In a medium bowl, add the graham cracker crumbs, 1/2 cup of the granulated sugar, and 1/4 cup of the melted butter and mix well, until crumbly.
Step 2 –Evenly spread the graham cracker crust mixture into the bottom of a 9-inch springform pan and lightly press it in.
Step 3 –In a large bowl, add the cream cheese and use an electric mixer to whip it until smooth.
Step 4 –Add the eggs, the egg yolks, and 1 1/2 teaspoons of the vanilla extract to the whipped cream cheese mixture and mix until it is well combined.
Step 5 –Add the remaining granulated sugar and the flour to the cream cheese mixture and mix until it is well blended.
Step 6 –Add the heavy cream to the filling mixture and mix until it is smooth and creamy.
Step 7 –Evenly spread the filling over the graham cracker crust.
Step 8 –Transfer the cheesecake to the oven, turn the heat to 200 degrees F, and bake, about 3 hours.
Step 9 –At the 3-hour mark, turn off the heat but do not remove the cheesecake from the oven and do not open the oven door. Let the cheesecake sit there for 1 hour.
Step 10 –Transfer the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 6 hours and up to overnight.
Step 11 –While the cheesecake is chilling, in a large bowl, add the remaining butter, the sour cream, and the remaining vanilla extract and use an electric mixer to blend until smooth.
Step 12 –Gradually add the confectioners’ sugar to the sour cream mixture and mix well until it is creamy and fluffy.
Step 13 –Cover the frosting with plastic wrap and refrigerate until ready to serve.
Step 14 –Allow the frosting to sit at room temperature to soften slightly prior to serving.
Step 15 –When ready to serve, transfer the cheesecake to a large serving platter.
Step 16 –Top the cheesecake with the frosting and decorate with swirls or completely cover the top.
Step 17 –Slice the cheesecake and serve.
