"A rich cheesecake with the subtle flavor of vanilla is enriched with sour cream." — Daisy Brand
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1 1/2 cups
graham cracker crumbs
sugar divided use
cream cheese, softened
1 1/2 teaspoons
vanilla divided use
Daisy Brand Sour Cream
Just plain and simple “D” good cheesecake. Just cream cheese, sugar, eggs and vanilla (and a sour cream topping). Just exactly what I wanted. Just what I got – rich and creamy vanilla cheesecake. Perfect.
This was delicious! Loved the tartness of the sour cream topping. I did not have a springform pan so I made recipe as is and split it between two nine inch pie plates. This actually turned out better than expected because it allowed for smaller pieces which went farther at our holiday party. I will definitely make this again. A true authentic cheesecake for the cheesecake lover. Thanks for posting!
I really really liked this recipe. My only change would be a sweeter crust and a bit more vanilla in the cream cheese mixture. The bake times were spot on for my oven. The only thing I did different is I put the cake in the fridge fresh from the oven after the cream cheese topping and it did not affect the setting or texture of the cheescake at all. I will be making this again and again.
As I have said before, this was-wait, IS an amazing recipe. Don't make any changes. But I HAVE to warn you about one thing. Don't go near the oven, or else you may get the overwhelming urge to eat the cheesecake right then and there! Delicious, and yummy. I would suggest this to even people I hadn't even known if I could. Yum! By the way, once you make this, it will be a family favorite. That is garanteed. :)_
I had too much cream cheese and sour cream that I wanted to use up. This recipe seemed simple enough. I followed it to a T and OMIGOSH. So, so, so divine. I've made a number of different cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!
I have made this cheesecake several times and it has to be one of the best and easiest cheesecake recipes. All of my guests have raved about it saying it was better than the Cheesecake Factory cheesecake. Then, along comes my twin sister and her comment was "I've had better". To her I say.......better left unsaid. So now I have renamed this The I've Had Better Cheesecake and everyone stil loves it. Don't change a thing. It is delish!!!!!
Prepared exactly as written. What a great treat!
A simple, easy to prepare recipe that makes a creamy and delicious cheesecake. I always line the sides and bottom of the spring-form pan with parchment paper for both a nice clean edge and also for ease in moving the cake from the pan onto a cake dish. This is a great starter cheesecake recipe for the new cook. Serve with fresh fruit for a fabulous dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 199
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