Classic Sour Cream Cheesecake

This is the iconic American cheesecake, the kind that has lived on the back of the sweetened condensed milk can for decades. Sweetened condensed milk replaces both sugar and added cream, building a smooth, dense filling that whips together easily and bakes into the silky, tangy slice everyone knows.

A full 8 ounces of sour cream is what gives this its signature New York-leaning tang. Without it, sweetened condensed milk on its own would be too cloying. The sour cream balances the sweetness and adds the slight cheesecake-counter sourness that makes a cheesecake taste like a proper cheesecake.

A shortbread cookie crust is a small upgrade over the standard graham cracker base. The buttery, more refined shortbread crumbs match the rich filling better, and they hold up under refrigeration without going soggy.

Do not overbeat once the eggs go in. Beating air into a cheesecake batter is what causes cracks during baking and a leathery texture. Mix on low just until the eggs are incorporated, then stop. The center should still be slightly soft when you pull the cake from the oven; it sets fully as it cools.

Pro Tips

• Use full-fat cream cheese in bricks, not whipped or low-fat. Whipped is too airy; low-fat thins the texture and ruins the bite.
• All ingredients at room temperature, especially the cream cheese. Cold cream cheese never beats smooth and you end up with white lumps in the finished cake.
• A water bath (place the springform pan in a larger pan with hot water) prevents cracks and gives a creamier texture. Wrap the springform in foil to prevent leaks.
• Cool gradually. Crack the oven door for 30 minutes after turning off, then cool on the counter for 1 hour, then refrigerate at least 4 hours (overnight is better) for proper set and flavor.

Variations

• Top with fresh berries and a glaze of melted apricot or red currant jelly for a classic finish.
• Swirl 1⁄3 cup of raspberry puree or chocolate ganache into the top of the batter before baking for marbled cheesecake.
• Add the finely grated zest of a lemon to the batter for a bright lemon cheesecake variation.