Sour cream cheesecake is a variation of traditional cream cheese cheesecake, with a 1-to-2 ratio of sour cream to cream cheese for a sharper flavor. It should be baked at lower temperatures for best results and can be topped with a dollop of sour cream. The center point may appear larger and jitter more, but will harden during the cooling period.
Sour Cream Cheesecake is a slight variation on the traditional cream cheese cheesecake most often seen in bakeries or restaurants. Every chef has a different perspective on the perfect blend of cheesecake fillings. Many cooks may mix cream cheese with other dairy products — including sour cream, cottage cheese, and cottage cheese — for a uniquely decadent dessert.
Numerous recipes reflect different amounts of sour cream versus cream cheese. Most sour cream cheesecake recipes use a 1-to-2 ratio of sour cream to cream cheese for the filling. The sour cream adds flavor, as well as texture, to complement the rich taste of cream cheese.
Cream cheese is a relatively mild cheese choice. Adding sour cream to cream cheese offers a sharper overall flavor. The sugar also complements the cream cheese and sour cream combination by calming the sharp taste with a sweet undertone.
Cooks who use a higher ratio of sour cream to cream cheese will have a cheesecake that doesn’t harden properly during baking. The cheesecake will not be able to bake within the required time and temperature, resulting in the dessert being overcooked or burnt. Any overcooking will produce unsightly cracks along the outside surface of the cheesecake. Sour cream cheesecakes should be baked at lower temperatures, such as 300 to 325° Fahrenheit (149 to 164° Celsius), over a long period of time for best results.
Pie crust is optional with this type of cheesecake. The typically choice graham cracker crust provides a cushion of flavor against the richness of the filling. Many cooks sprinkle a few crumbles on top of the cheesecake for aesthetics and to impart another layer of flavor while eating.
Sour cream cheesecake can also have a decorative finishing topping in the form of a dollop of sour cream. This sour cream topping can also be smoothed and layered on top and sides of the dessert. The end result is a smooth outer texture combined with a rich, creamy inner filling.
Typical cheesecakes have a small spot in between immediately after baking. This in-between point is also normal for sour cream cheesecake, as it will harden during the cooling period. Cooks should realize that the center point in a sour cream cheesecake will appear larger, as well as jitter more, than in a regular cheesecake. The flowability of the sour cream makes the cheesecake more flaky initially after baking, but as it cools it will slowly adjust to the texture of the surrounding cheesecake filling.
Protect your devices with Threat Protection by NordVPN
