Soured cream cheesecake

    (244)
    9 hours 20 min

    This is a delicious and easy to make cheesecake that is very creamy. The soured cream makes it special. Wonderful served plain, or top with your favourite fresh fruit or fruit preserves. You can also use a digestive biscuit base instead, if desired.


    208 people made this

    Ingredients
    Serves: 12 

    • 1 (23cm) prepared shortcrust pastry case
    • 450g cream cheese
    • 200g caster sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 250ml soured cream

    Method
    Prep:15min  ›  Cook:1hr5min  ›  Extra time:8hr chilling  ›  Ready in:9hr20min 

    1. Preheat oven to 170 C / Gas 3.
    2. Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and soured cream. Pour over pastry case.
    3. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cheesecake in the tin. Let cool at room temperature, then place in refrigerator. Remove from tin when completely chilled, and serve.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (244)

    Reviews in English (213)

    by
    334

    I made this for my family. I put graham cracker crust instead. It was super easy. Just a hint for warming up the cream cheese to make it soft to work with .Take the cream cheese out of the boxes leave the foil on and put in hot water for about 10 minutes. Make sure the foil is sealed. It warms it up then you don't have to wait to get to room temperature it is done in a matter of minutes. I do the same with eggs as well. I leave the eggs in the shell in warm water for about 10 minutes and it does the job. I will keep this recipe for sure.  -  29 Dec 2007  (Review from Allrecipes US | Canada)

    by
    235

    Pretty good cheesecake recipe. My usual recipe uses more cream cheese so I used this one. I used a graham crust in a springform pan. I always bake my cheesecakes for like 15 minutes at 450 then reduce the oven temp to 250-275 and bake for like another 45min. Then I turn the oven off and let it cool in there for an hour or so. Then place in frige overnight. This way there is no crack and it will be perfectly creamy, no water bath needed!! If I make this again I'd probably add a tablespoon of lemon juice.  -  23 Jul 2007  (Review from Allrecipes US | Canada)

    by
    192

    I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend (half sugar-half Splenda) and low fat sour cream and low fat cream cheese. I bake it in a 9" nonstick round metal cake pan that I liberally spray with Butter Flavored Pam. First time it cracked, second time it didn't. I don't mind the cracking though because I like the rustic look. (Doesn't look machine made to me) I baked at 325 for 70 minutes. It come out to about 135 calories per serving if the cake is cut in 12's. So Rich that is all I need! I'm thinking about serving it with berries today for color. I really enjoy this recipe. Thanks!  -  10 Jun 2007  (Review from Allrecipes US | Canada)

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