Comida Kraft
Recipe Box

Sour Cream-Topped Cheesecake

Sour Cream-Topped Cheesecake is rated 4.688888888888889 out of 5 by 45.
Prep Time
25
min.
Total Time
5
hr.
35
min.
Servings

16 servings

This creamy, graham cracker crumb-crusted cheesecake is citrus-kissed with lemon juice and features a tangy top layer of sour cream.

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What You Need

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Make It

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  • 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.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests!

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
Total fat 22g
Saturated fat 14g
Cholesterol 105mg
Sodium 250mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 17g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My Idea of the Best Cheesecake! I do not know how old this recipe is, it is the only cheesecake Mom made since my childhood and I am 50! It is the best. I am not a fan of fluffy NY-style cheesecake, I prefer this denser version and the sour cream top sends it over the top. Don't let the small amount of lemon in the recipe fool you, this is NOT a lemon cheesecake, the lemon cuts some of the richness but is unless you know lemon is in it, you don't taste it. If you never had a sour cream topped cheesecake, this is the one to try. Perfection.
Date published: 2016-07-20
Rated 5 out of 5 by from This is almost exactly like the recipe that I used to make from my Mom's "Joy of Cooking" cookbook,... This is almost exactly like the recipe that I used to make from my Mom's "Joy of Cooking" cookbook, except that, as I recall, it didn't require any lemon at all. There are any number of cheesecake recipes, exotic, savory, etc. out there, but to me, nothing beats the "original" with sour cream topping. I sometimes put Cherry Pie filling on top, for Cherry Cheesecake. My children loved it that way. But, I'm a purist when it comes to cheesecake. And, frankly, forget that fluffy New York cheesecake. This dense and yummy one is the real deal in my book.
Date published: 2012-12-24
Rated 5 out of 5 by from easy and soooo good Made this for 2 co-workers birthdays....incredible...only change is i used more sour cream for the topping (2 cups) otherwise can get a few "see through" spots
Date published: 2016-07-05
Rated 5 out of 5 by from This is our favorite cheesecake recipe. This is our favorite cheesecake recipe. Most cheesecakes crack on top after being baked but the sour cream topping in this recipe hides any flaws and makes this cheesecake amazingly creamy. It is great to serve drizzled with strawberry, raspberry or chocolate sauce after sliced and put on plate. To previous rater -- if you actually made this recipe you made it from "scratch".
Date published: 2004-01-16
Rated 3 out of 5 by from Nice but sour cream topping a flop Found the cheesecake easy to make, used closer to 2 cups of crushed biscuits on base to give a nice good crust, kept the lemon in (some reviews suggested leaving it out). The sour cream topping when cooked went a yellowed colour and was kind of goopy, any suggestions why this happened? Certainly doesn't look like the nice solid white topping in the picture.
Date published: 2016-09-03
Rated 5 out of 5 by from This recipe is excellent. This recipe is excellent. I did not use the lemon zest or juice. We tried it for the first time last night. This cheesecake is so good - my husband woke up this morning, thinking about it. I keep wondering if I should be happy....or jealous, lol. Make this recipe, you won't be disappointed.
Date published: 2010-01-01
Rated 5 out of 5 by from I make this cheesecake for my family and friends and they all think that I make this cheesecake for... I make this cheesecake for my family and friends and they all think that I make this cheesecake for scratch. I lost my recipe book and I had to call Kraft to find out did they still have this recipe. This recipe use to be call Columbus Cheesecake and it is wonderful Thank you Kraft
Date published: 2003-12-24
Rated 5 out of 5 by from This is the best cheesecake recipe I have ever made. This is the best cheesecake recipe I have ever made. My family and I keep trying new recipes but we always come back to this one. It looks great with no cracks on the surface and the taste is rich and moist. If we want fruit, it is simple to put some on the top.
Date published: 2002-05-26
  • 2016-09-24T10:44CST
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