Classic Baked Cheesecake with Sour Cream Topping
In short: A tall, creamy baked cheesecake with a buttery biscuit crust and a tangy sour cream topping. A water bath and a slow cool-down keep the top crack-free. It takes about 1 h 50 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Resting
- 8 h
- Total
- 1 h 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 475 kcal
A baked cheesecake should be dense but creamy, with a smooth top and no cracks, and the method matters more than the ingredients. This one uses a water bath and a slow cool-down in the oven, two steps that prevent splitting and keep the texture silky. A tangy sour cream layer is baked on top for the final minutes. It needs a full night in the refrigerator, so plan to bake it the day before you serve it.
Instructions
- Heat the oven to 160°C (325°F). Wrap the outside of a 23 cm (9 inch) springform pan with two sheets of foil, folding them up the sides so water cannot seep in. Boil a kettle of water.
- Mix the crumbs and melted butter until they look like wet sand. Press firmly over the base and 2 cm (3/4 inch) up the sides of the pan with the flat base of a glass. Bake for 10 minutes, then cool on a rack.
- Beat the cream cheese and 170 g sugar on low speed for 2 minutes, scraping the bowl, until completely smooth. Avoid beating in extra air.
- Beat in the eggs one at a time, then the 180 g sour cream, cornstarch, 2 tsp vanilla and salt, mixing on low just until blended. Pour into the crust and tap the pan on the counter to release air bubbles.
- Set the pan in a large roasting tin and pour boiling water into the tin until it comes halfway up the side of the springform. Bake for 55 to 60 minutes, until the edge is set and the center 5 cm (2 inches) still jiggles slightly. A thermometer should read about 65°C (150°F) in the middle.
- Stir the topping ingredients together. Spread them gently over the hot cheesecake and bake for 8 to 10 minutes more, until the topping looks set.
- Turn off the oven, prop the door open with a wooden spoon and leave the cheesecake inside for 1 hour. Lift the pan out of the water and cool on a rack for another hour.
- Run a thin knife around the edge, cover loosely and chill for at least 6 hours, or overnight. Release the pan side and slice with a hot, dry knife, wiping the blade between cuts.
Tips
- Use block cream cheese, not the spreadable kind in tubs, and bring everything to room temperature. Cold lumps and extra air are the main causes of cracks and a sunken top.
- Keep the oven door closed until the last 10 minutes. Sudden temperature changes make the surface crack, and the slow cooling in the switched-off oven protects it.
Questions and answers
Why did my cheesecake crack?
Usually from overbaking, overmixing or cooling too fast. Bake only until the center jiggles slightly, mix on low speed and rest it in the switched-off oven for an hour. The sour cream topping also hides small cracks.
Can I skip the water bath?
You can, but the top is more likely to crack. Bake at 150°C (300°F) for 60 to 70 minutes with a pan of hot water on the lower oven rack for steam.
How long does it keep?
Covered, it keeps for 5 days in the refrigerator. Freeze whole or in slices for up to 2 months, then thaw overnight in the refrigerator.
How long does it take to make Classic Baked Cheesecake with Sour Cream Topping?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Classic Baked Cheesecake with Sour Cream Topping?
About 475 kcal per serving, with 7 g of protein, 34 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fat | 35 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Sodium | 355 mg |
Estimated values, calculated from the ingredients.
