Best Sour Cream Top Cheesecake Recipes

Pie plate cheesecake with sour cream top image

Provided by Chris T.

Time 40m

Number Of Ingredients 12

1 ready made graham cracker crust (or mix 2 and 1/4 cups crushed graham crackers with 1/2 cup melted butter and 3 tablespoons sugar and press into pie plate )
1 8 oz bar of cream cheese, softened
1 Tbsp lemon juice
1/2 c sugar
1/4 c milk
1 dash(es) salt
1/2 tsp vanilla
2 large eggs
FOR THE SOUR CREAM TOP
2 Tbsp sugar
1 c sour cream
1/2 tsp vanilla

Steps:

1. Heat oven to 325
2. Beat cream cheese until light and fluffy.
3. Gradually add lemon juice,sugar,milk,salt and vanilla.
4. Add eggs one at a time mixing well after each addition.
5. Pour into crust and bake for 25-30 minutes or until set in the middle.
6. Meanwhile combine 2 tablespoons of sugar,sour cream and 1/2 teaspoon of vanilla in small bowl.
7. spread the sour cream mixture gently on cheesecake and bake for 10 minutes longer. Refrigerate for at least 5 hours before serving.

Sour Cream Top Cheesecake image

Provided by Chris T.

Time 1h30m

Number Of Ingredients 10

1 c graham crackers, crushed(you can use zweiback or your favorite crumbs)
1 c plus 2 tablespoons of sugar(divided)
3 Tbsp butter, melted
3 pkg cream cheese(8oz each and room temperature)
1 tsp lemon zest (this is optional or you can use less)
1 Tbsp lemon juice( i have made it without it and it is still very tasty)
1 1/2 tsp vanilla extract
3 large eggs
1 1/2 c sour cream
YOU CAN SPRINKLE GRAHAM CRUMBS ON TOP BEFORE SERVING OR DECORATE WITH RASPBERRIES OR STRAWBERRIES OR A DRIZZLE OF YOUR FAVORITE FRUIT SAUCE IF YOU LIKE.

Steps:

1. Preheat oven to 325*(300* for dark pan)
2. Make sure everything is room temperature.
3. Mix crumbs with 3 tablespoons of melted butter and 3 tablespoons of sugar.
4. Press crumb mixture onto bottom of 9inch springform pan(I use the bottom of a glass to press it firmly).
5. Bake this for 10 minutes.
6. Beat cream cheese,3/4 cup of sugar,lemon juice and zest and 1/2 teaspoon of vanilla until well blended.
7. Add eggs one at a time, mixing on low after each one just until blended.
8. Pour over prebaked crust.
9. Bake for 55 minutes to 1 hour until middle is almost set.
10. Meanwhile while that is baking, mix the sour cream with remaining vanilla and sugar until well blended.
11. When middle of cake is almost set remove from oven and carefully spread the sour cream mixture over the top and put back in the oven for an additional 10 minutes. Remove from oven and run a thin bladed knife around the rim to loosen the cake. COOL FULLY before removing pan rim. Refrigerate for at least 4 hours before serving.