Recipes | Sour Cream Cheesecake

Sour Cream Cheesecake

Recipes - Sour Cream Cheesecake

I’m an Air Force brat and for fifteen years, we lived all over the place, including the Philippines—where I was born—England, Washington, California, and Arizona. The cool thing about this kind of peripatetic lifestyle is the people you meet. In Arizona, my mom had some good friends who were of Scandinavian descent, and she got this recipe from them. Fifty years later, I’ve never tasted another cheesecake like this. It’s still my favorite.

Warning. This is very rich, so a little goes a long way.

Graham cracker crust:

  • 1 2/3 cups graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup + 2 TB melted butter

Filling:

  • 12 oz. cream cheese – softened
  • 2 large eggs
  • ½ cup sugar
  • ½ tsp fresh lemon juice

Topping:

  • ½ cup sugar
  • 1 pint sour cream
  • 1 tsp vanilla

Directions:

Mix together graham cracker crumbs, sugar and melted better. Press firmly into a 9” pie plate. Bake at 350 degrees for 7 minutes.

In a medium bowl, mix cream cheese, eggs, sugar and lemon juice thoroughly with mixer at medium speed until smooth. Pour into baked graham cracker crust. Bake at 350 degrees for 20 minutes. Cool on wire rack for 30 minutes.

In a small bowl, mix sugar, sour cream, and vanilla until blended. Spoon over cooled filling. Bake at 450 degrees for 10 minutes. Chill well before serving.

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