Classic Sour Cream Topped Cheesecake
This New York-style cheesecake features a velvety cream cheese base finished with a tangy, silky sour cream glaze. It is the perfect balance of rich, sweet, and bright flavors with a buttery graham cracker crust.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 5 tbsp unsalted butter melted
- 24 oz cream cheese full fat, softened to room temperature
- 1 cup granulated sugar divided for filling and topping
- 1 tsp vanilla extract pure extract preferred
- 3 large eggs room temperature
- 1.5 cups sour cream full fat for the topping
- 1 tsp lemon juice freshly squeezed
Notes
For best results, ensure all dairy ingredients are at room temperature before starting. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake freezes well; wrap tightly in plastic wrap and foil for up to 2 months.