Sour Cream Cheesecake
Active Time: 0 Hours 30 Minutes
Inactive Time: 2 Hours 0 Minutes
Total Time: 2 Hours 30 Minutes
Yield: 1, 9 in. round
Difficulty: 4/5
This sour cream cheesecake recipe is absolutely sure to please, it's got an Oreo crust and a light, whipped raspberry topping. The texture is incredibly creamy and feels like it's just melting in your mouth. You can find a basic frosting on the cream cheese frosting page. There are many variations on this cheesecake recipe you can make, such as replacing the raspberries with strawberries or making it a standard Graham cracker crust instead of the chocolate Oreo style. The possibilities are endless, this cheesecake recipe may just be the best sour cream cheesecake you'll ever eat! Interested in learning about a few other styles of cheesecakes out there? Want to pry yourself away from the habit of making just the New York style cheesecake recipes? Click here!
Ingredients
Chocolate Crumb Crust
- 2 c. crushed Oreo-style cookies (cream filling removed)
- 6-8 Tbsp. melted butter (depending on the cookies)
Cheesecake Filling
- 1 1/4 c. sour cream
- 20 oz. cream cheese, room tempurature
- 3 egg yolks
- 2 full eggs
- 1 c. sugar
- 1 Tbsp. vanilla
- 1/3 c. heavy cream
Raspberry, Cream Cheese Frosting
- 4-8 oz. cream cheese, room tempurature
- 1/4-1/2 c. mashed raspberries
- 1/8 c. sour cream
- 1/2 Tbsp. lemon juice
- a couple cups powdered sugar
Directions
- Preheat the oven to 300°F.
- Crush the chocolate cookies, I use a ziploc bag for this.
- Mix the cookie crumbles and the melted butter in a bowl until crumbs are well coated.
- Place 3/4 of the crumb mixture into the bottom of your 9" pan (use wax paper if your pan isn't non-stick)
- Place the remaining 1/4 on a separate pan.
- Bake both pans in the preheated oven for 10 minutes.
- Lower the oven to 225°F
- Prepare your liquids by lightly wisking together the eggs, heavy cream and vanilla.
- In a separate, large bowl, beat your sour cream for a few seconds on high, then add the cream cheese and sugar, beating on low until well mixed.
- Scrape the sides and beat again for a few more seconds.
- SLOWLY add 1/2 of the liquid mixture while continually beating on low, stop and scrape the sides, then SLOWLY add the remaining liquid while beating.
- Make sure the baked crust is fully cooled, then add the cream cheese filling.
- Bake the cheesecake for 1 hour.
- After 1 hour, turn off the oven and open the door for about 15 seconds, leave the cheesecake in the oven, close the oven door and let it set in there for another hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours, I usually let it set in there overnight.
- When you are ready to frost the chilled cheese cake you can prepare the frosting by beating together all the ingredients except the powdered sugar.
- Slowly add powdered sugar until the desired level of sweetness is reached, while continually beating.
- Frost the cheesecake and enjoy!
Amazing Desserts Mini-Course Here
Get your free mini-course on how to make amazing and delicious desserts.
Just enter your first name and e-mail address in the form below, and we'll email you your first lesson right now.
