Baked Vanilla Cheesecake with Sour Cream
Creamy baked cheesecake on a buttery biscuit crust with vanilla and sour cream.
This baked cheesecake has a crumb crust and a smooth cream cheese filling. Bring the dairy ingredients to room temperature and mix gently to avoid adding excess air. A water bath helps the cake bake evenly, but wrap the springform pan carefully to keep water out. The centre should still wobble slightly when the cheesecake comes out; it will firm as it chills. Refrigerate for several hours before slicing. Heat oven to 160°C (320°F). Mix biscuit crumbs with melted butter. Press into the base of a 23-cm springform pan and chill 20 minutes. Beat cream cheese and sugar on low until smooth. Add eggs one at a time. Mix in sour cream, cornstarch and vanilla just until combined.
Recipe card
Baked Vanilla Cheesecake with Sour Cream
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make crust
Heat oven to 160°C (320°F). Mix biscuit crumbs with melted butter. Press into the base of a 23-cm springform pan and chill 20 minutes.
Mix filling
Beat cream cheese and sugar on low until smooth. Add eggs one at a time. Mix in sour cream, cornstarch and vanilla just until combined.
Fill pan
Pour filling over crust and smooth top. Wrap outside of pan in two layers of foil.
Bake in water bath
Set pan in a roasting dish and add hot water to halfway up its sides. Bake 60 to 75 minutes until edges are set and centre wobbles slightly.
Cool gradually
Turn oven off, crack door and leave cheesecake inside 1 hour. Remove from bath and cool, then refrigerate at least 6 hours.
Serve
Run a thin knife around edge, release pan and slice with a warm clean knife.
How to tell when it is ready
Run a thin knife around edge, release pan and slice with a warm clean knife.
Tips
- Heat oven to 160°C (320°F).
- Beat cream cheese and sugar on low until smooth.
- Pour filling over crust and smooth top.
- Set pan in a roasting dish and add hot water to halfway up its sides.
Troubleshooting
- If water leaks into the pan, drain it and chill the cake; next time use a wider foil wrap.
- If centre is too soft after chilling, freeze briefly for cleaner slices.
Substitutions
- Use gluten-free biscuits for the crust.
- Use lactose-free cream cheese and sour cream.
Variations
- Add a tablespoon of lemon zest.
- Swirl in berry puree before baking.
Serving suggestions
- Top with berries.
- Serve with fruit compote.
- Add lemon zest.
- Offer unsweetened coffee.
Make ahead
Prepare components ahead and store safely. Refrigerate covered for up to 4 days.
Storage
Refrigerate covered for up to 4 days.
Food safety
Keep cheesecake refrigerated; do not leave dairy dessert at room temperature for more than 2 hours.
Frequently asked questions
How do I prevent cheesecake cracks?
Mix on low, avoid overbeating, bake in a water bath and cool gradually in the turned-off oven.
How should I store classic baked cheesecake?
Refrigerate covered for up to 4 days.
Top with berries. Refrigerate covered for up to 4 days.
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