Sour Cream Cheesecake Fit for the Gods

Indulge in the velvety decadence of "Sour Cream Cheesecake Fit for the Gods," a dessert that lives up to its heavenly name. Featuring a buttery graham cracker crust as the foundation, this cheesecake boasts a luxuriously creamy filling made with softened cream cheese, tangy sour cream, and a hint of zesty lemon juice for balance. Slowly baked to perfection to ensure a rich, crack-free finish, it's topped with a luscious sour cream layer that adds a silky, refreshing contrast. Perfect for special occasions or anytime you crave a show-stopping dessert, this cheesecake will captivate with its smooth texture and divine flavor. With easy-to-follow instructions and simple ingredients, crafting this ultimate cheesecake is as rewarding as tasting it.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 200 grams Graham crackers
• 115 grams Unsalted butter
• 50 grams Granulated sugar
• 680 grams Cream cheese (softened)
• 240 grams Sour cream
• 200 grams Granulated sugar
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 tablespoon Lemon juice
• 0.5 teaspoons Salt
• 240 grams Sour cream (for topping)
• 30 grams Powdered sugar
• 1 teaspoon Vanilla extract (for topping)

Directions

Step 1

Preheat your oven to 160°C (325°F).

Step 2

Prepare the crust by crushing the graham crackers into fine crumbs using a food processor or a rolling pin. Transfer to a bowl.

Step 3

Melt the butter, and stir it into the graham cracker crumbs along with the granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Step 4

Press the crumb mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a cup to press it flat. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 5

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Step 6

Add the granulated sugar, and beat again until well blended. Scrape down the sides of the bowl as needed.

Step 7

Add the eggs, one at a time, mixing on low speed after each addition until just combined.

Step 8

Stir in the sour cream, vanilla extract, lemon juice, and salt. Mix on low speed until smooth and fully combined.

Step 9

Pour the filling over the cooled crust, spreading it out evenly with a spatula.

Step 10

Bake the cheesecake in the preheated oven for 55–60 minutes, or until the center is mostly set but still slightly jiggly when the pan is gently shaken.

Step 11

Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks.

Step 12

In a small bowl, mix the sour cream, powdered sugar, and vanilla extract for the topping.

Step 13

Spread the sour cream topping evenly over the cooled cheesecake.

Step 14

Cover the pan with aluminum foil and refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Step 15

Carefully remove the cheesecake from the springform pan before serving. Slice and enjoy this truly divine dessert!

Nutrition Facts

Serving size	(1985.6g)

Amount per serving	% Daily Value*
Calories	6554.6

Total Fat 484.6g	0%
Saturated Fat 268.7g	0%
Polyunsaturated Fat 15.1g
Cholesterol 1991.5mg	0%
Sodium 4704.8mg	0%
Total Carbohydrate 493.5g	0%
Dietary Fiber 3.0g	0%
Total Sugars 408.1g
Protein 93.6g	0%

Vitamin D 160IU	0%
Calcium 1432.2mg	0%
Iron 10.9mg	0%
Potassium 1516.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 5.6%

Carbs: 29.4%