Vanilla Sour Cream Cheesecake Recipes

EASY MINI-CHEESECAKES

Steps:

• Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
• Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
• Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
• Garnish each cheesecake as desired. Store in refrigerator.

SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
• In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
• Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

SOUR CREAM CHEESECAKE WITH VANILLA BEAN

Steps:

• In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
• Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
• Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

NO-BAKE CHEESECAKE WITH SOUR CREAM

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

SOUR CREAM CHEESECAKE

Steps:

• Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside. , In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling.

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

VANILLA SOUR CREAM CHEESECAKE

Steps:

• Crust-in a bowl, combine the cookie crumbs and butter.
• Press into the bottom of a greased 9-inch springform pan and freeze.
• Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream, and sugar on med-high speed for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Mix in vanilla paste and lemon zest.
• Pour batter over frozen crust.
• Bake in a preheated 325° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
• Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
• With the mixer still running, sprinkle sugar and bean paste into cream and continue whipping until firm peaks form.
• Ice top of cake with the whipped cream.

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

INSTANT POT VANILLA CHEESECAKE

Steps:

• For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
• Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake.
• Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries.

EASY SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
• Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.