Reviewed: Nov. 11, 2009

WOW! That's all my husband, son and dinner guest kept saying. This was a delicious and very easy cheesecake to make. The only difference was I made a graham cracker crust at the last minute because I dropped my premade crust in the sink by mistake. Topped with a blueberry topping and it was , by far, one of the best cheesecakes we've every had. Thank you!!!

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CALLINN

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winter Garden, Florida, USA

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Reviewed: Oct. 15, 2009

I have made this many times. I very much prefer this cheesecake to the classic New York style. This is not as dense or sweet as a typical cheesecake. Not sure why everyone is so concerned about the cracking. Dump a can of strawberry pie filling on top and it is gorgeous and delicious!

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NAUGHTYANGEL

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Reviewed: Sep. 23, 2009

Absolutely perfect! No need to change ANYTHING - sooo easy! I used the exact same ingrediants, however with 1/3 less fat cream cheese and lite sour cream, but still turned out perfect and delicious and didn't take one bit of a reduced fat or anything. We ate it first after it had only cooled for less than an hour, and then again after it was cooled in the fridge. (We put cherry pie filling on each piece after it baked - too good!) Great even with no toppings.

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HOLLYAE

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Reviewed: Jul. 24, 2009

I was very determined to find a cheesecake recipe that had only 1 cup of sour cream since that was all I had on hand. I was a little skeptical about this but gave it a go anyway. Oh.my.goodness.!! It was velvety smooth, creamy with the perfect amount of sweetness and a hint of vanilla. The shortbread cookie crust is a great idea, it set the cake off nicely. For those of you who are having problems with cracking, bring your cream cheese, eggs and sour cream to room temp. The cream cheese must be perfectly soft; if you're pressed for time soak the packages in warm water and squish flat until warmed through. Mix the batter as little as possible-just until everything is blended. I've made this twice now and it's perfect. Quick, easy and simply delicious!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: May 30, 2009

This is the BEST cheesecake ever! Most of my friends think it is an "old family recipe" and I am not going to correct them!!! Very easy and I follow exactly with the exception that I make my own graham cracker crust. It is so easy to make them and it really gives it that "family recipe" touch.

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cttwinmom

Cooking Level: Expert

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Reviewed: May 21, 2009

Boy, this is so easy that I am requested to make it a couple times a week. This was the first cheesecake I made and then I tried another Sour Cream one that was alot more complicated and not as good. Now, when I get asked the recipe, I can recite from the top of my head, it's that easy!

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DoxieLvr6666

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Reviewed: Apr. 21, 2009

I have never made a chhesecake before, I have barely baked cookies. I made this though and it turned out perfect. My husband and mom and friends were amazed that I made a cheesecake. Dont be afraid to try it. Super easy and delicious! Thanks for the recipe.

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Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

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Reviewed: Apr. 19, 2009

I've made this recipe numerous times in the last year, and it's always been a big hit. I add two tablespoons of good rum instead of the vanilla as a nice variation. To make it quickly, bake it up in foil muffin cups with a Nilla wafer on the bottom as a crust. They only take about 20 minutes to bake that way. When I cook a whole cheesecake, I make a graham cracker crust and put some jam on top while it's still hot to make a glaze. In either form, it gets rave reviews! I've never used a water bath, though I do bring the ingredients up to room temp. It sometimes cracks, but I couldn't care less. It tastes the same either way!

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Superbeetle

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Reviewed: Apr. 12, 2009

WONDERFUL, a crowd pleasere tonight! I added 1/2 cup of coconut and drizzled chocolate on top. Thanks for the recipe, its a keeper!

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Apr. 7, 2009

This is delicious. Very light. I only had 1/2 of an 8 ounce pkg of cream cheese and another full 8 ounce pkg. I reduced the ingredients by half and it came out perfect. I used an already prepared graham cracker crust. We tried it while it was still warm. Yum!!!

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Calliecat

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

You can't ask for an easier cheesecake recipe than this. And it is very, very good.

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 22, 2009

This is amazing. Doesn't need a single topping or change to the recipe (except for I, too, used a graham cracker crust instead). Thank you for sharing it!

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FLYNNE

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Reviewed: Feb. 7, 2009

A family favorite. People ask me to make this in lieu of a birthday cake.

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tmarie2715

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 26, 2009

I just made this cheesecake last night. What an excellent flavor! The sour cream gave it a nice tang. The texture was smooth and creamy, not at all like a traditional NY style cheesecake. I thought it baked up very firm but was disappointed that it cracked a great deal while baking. It also fell about a half inch as it cooled. I tried it topped with blackberry syrup, yummy!

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AZ Levant

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

Really is easy and tastes great! I like a lighter cheesecake and this is it!

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Jolene

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Reviewed: Dec. 2, 2008

Not your normal dense cheescake. You could eat more than one piece without feeling too full. Nice and light. Make sure it is completely cool before you eat it. I cut it too close to serving time and it was a little warm still. It was a lot better later after it was in the refrig for a couple of hours.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 2, 2008

Could someone tell me if the reason this tastes more custardy is maybe because of the sour cream that's in it? I wasn't thrilled with it this way but it was easy and my family liked it. Thanks for sharing.

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Loves2cook

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

i made this for my family on thanksgiving and it turned out rather well.i did have to cook it a little longer then the suggested time and i used a graham cracker crust.over all an easy and good recipe ill be using again.

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amaterbaker

Cooking Level: Beginning

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Reviewed: Nov. 29, 2008

This cracked on me, even with a water bath, but I didn't mind. I covered it with a berry sauce. Everyone loved it and there were no leftovers.

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Nov. 24, 2008

I made this cheesecake last night after I ended up with some unused cream cheese. I ended up using 3 8oz packages of cheese (only because I wanted to use it up) and 3 eggs. I baked it in a water bath. It looked beautiful, slightly browned on the top and no cracks. I made a buttered rum sauce that accompanied it wonderfully. Will absolutely make this again!

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Fabulous Mom

Home Town: Mandeville, Louisiana, USA

Living In: Peoria, Illinois, USA

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Easy Sour Cream Cheesecake

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