Prepare to revolutionize your dessert game with the most decadent yet surprisingly light Sinless Sour Cream Cheesecake that will make your taste buds dance and your diet conscience cheer! This isn't just another cheesecake – it's a creamy, dreamy masterpiece that proves healthy can be absolutely delicious. Whether you're a dessert enthusiast or a health-conscious foodie, this recipe promises to deliver a slice of heaven that's both irresistible and remarkably simple to create.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix thoroughly until the crumbs are evenly moistened and can hold together when pressed.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add 1 cup of granulated sugar to the cream cheese, beating until well incorporated and no lumps remain.
- Add the sour cream and vanilla extract to the mixture, continuing to beat until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Pour the cheesecake batter slowly and evenly over the prepared graham cracker crust, ensuring no air bubbles are trapped.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 1 hour. The cheesecake will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its flavor.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform pan's sides and slice into 12 even pieces.
- Optionally, garnish with fresh berries, whipped cream, or a light dusting of powdered sugar before serving.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and don't open the oven door during baking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even more insurance against cracks and a silky texture.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- Let the cheesecake cool completely before refrigerating to prevent condensation and maintain its perfect texture.
- For best flavor and texture, make this cheesecake a day ahead to allow flavors to meld and the texture to set perfectly.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 10g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
