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Delafield Neighbors

Our Favorite Things: Sour Cream Cheese Cake

Jun 22, 2014 08:20PM ● By Laura Ustanovska

Photo by Heart & Soul Photography

Sour Cream Cheese Cake

“Oh ya Babe” our cheese cake is a cut above them all! Creamy and delicious! But there is a secret! You must take it out of the oven at the correct time. It must have a two-inch jiggle spot in the middle. Don’t freak out; just take it out at this point. This keeps it from becoming too dry.

Crust: (please make it - do not buy it)

1 ¼ cups fine graham cracker crumbs - (8 double crackers)

1/3 cup brown sugar

¼ cup melted butter


1 pound cream cheese

¾ cup sugar

5 eggs

1 teaspoon vanilla


1 ½ cups sour cream

½ cup sugar

1 teaspoon vanilla

Mix the ingredients together for the crust and press into 9” spring form pan. Bake for 12 minutes at 350 degrees. Cream the cheese well. Gradually beat in sugar. Then add eggs one at a time, beating well after each addition. Add vanilla. Pour into crust, and bake at 350 degrees 30-35 minutes, until jiggle is just right. Remove from oven. Mix sour cream, sugar and vanilla. Spread on outer edges first, then gently on middle and return to 350 degree oven for 5 minutes. Cool and chill. To serve, slice very thin, except if we’re over for dinner!

Serves 12-16.

Even though we prefer it plain, the shiny sour cream topping provides a great pallet for 4th of July decoration. Use blueberries and strawberries to make an American Flag!

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