This post may contain affiliate links. Please see our disclosure policy.
This light and airy cheesecake with sour cream topping features a creamy filling and buttery graham cracker crust. Unlike a rich, dense New York-style cheesecake, this baked cheesecake gets its signature delicate texture from whipped egg whites folded into the cream cheese filling, while still offering the rich, tangy flavor you expect from cheesecake.
My Nana's Cheesecake Recipe
In my family, my great-grandma was the baker. She was known for desserts that showed up at family gatherings, like Hot Milk Cake, Texas Sheet Cake, and Saltine Toffee. So it is somewhat funny that the cheesecake recipe we all remember came from my Nana.
Her cheesecake wasn't the dense New York-style version. She separated the eggs, whipped the whites, and folded them into the filling, creating the light, creamy texture that makes this cheesecake so different in the best way!
And then there is my favorite part: a thin layer of sweetened sour cream baked right on top. It may sound like an unnecessary extra step. It isn't. The slight tang is one of the things that makes Nana's cheesecake so good.
This is the cheesecake I grew up loving. In fact, I asked for it almost every year for my birthday, and it is still my favorite version today.
Happy Cooking! xo Kristen
What Makes This Cheesecake Stand Out
- Light and creamy, rather than dense. Whipped egg whites give the filling its signature airy texture.
- Sweet-tangy sour cream topping. A thin layer of sweetened sour cream baked over the cheesecake balances the richness of the creamy filling.
- Ideal for making ahead. An overnight chill gives the cheesecake time to fully set, making it perfect for holidays and entertaining.
Notes on Ingredients
You only need a handful of basic ingredients, but a few details are especially important for getting that light, creamy texture.
- Cream Cheese: Use block-style cream cheese and bring it completely to room temperature before mixing. Full-fat cream cheese gives the richest flavor and creamiest texture. Reduced-fat cream cheese will work, but I don't recommend fat-free cream cheese.
- Eggs: You'll separate the eggs for this recipe, so take care not to get any yolk into the whites, or they won't whip properly.
- Sour Cream: I recommend full-fat sour cream made with simply cultured cream, as it holds up better than reduced-fat or fat-free sour cream when baked.
- Lemon Juice: A teaspoon of lemon juice doesn't make this taste like lemon cheesecake. It simply adds a little acidity to brighten the cream cheese flavor and balance the sweetness. And this is one recipe you can get away with using bottled lemon juice if you don't have fresh on hand -- my Nana often did.
- Graham Crackers: A simple graham cracker crust is the perfect base for this delicate cheesecake. You can substitute chocolate graham crackers, vanilla wafers, or gingersnaps if you want to change things up.
Kristen's Keys for Light and Airy Cheesecake
After decades of making this cheesecake myself, here is what I would tell you to keep in mind before you start baking.
- Start with room-temperature cream cheese. Cold cream cheese is much harder to blend smoothly and can leave small lumps throughout the filling.
- Beat the egg whites to stiff peaks. When you lift the beaters, the egg whites should stand upright and hold their shape.
- Fold. Don't beat. Once the whipped whites go into the cream cheese mixture, use a gentle folding motion. Aggressive mixing will knock out the air you just worked to create.
- Bake at 300°F. The lower temperature lets the cheesecake bake gently and evenly and helps prevent cracks. If a few cracks happen, however, your cheesecake is not ruined. You can even hide the cracks with a topping if you want.
- Add moisture to the oven. Instead of placing the springform pan directly into a water bath, place a separate pan of hot water on the rack beneath the cheesecake. The steam creates a more humid baking environment without the possibility of water leaking into your crust.
How to Make Cheesecake with Sour Cream Topping
Step One: Prepare Graham Cracker Crust
- In a food processor fitted with an S-blade, process whole graham crackers into crumbs.
- Add the sugar and melted butter and process again until the crumbs resemble wet sand.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. We are not taking the crust up the sides of the pan, just the bottom. I find using the bottom of a heavy glass helpful here.
- Bake at 300°F for 10 minutes.
Step Two: Prepare Cheesecake Batter
- Separate the eggs and beat the egg whites in a large mixing bowl until stiff peaks form. Set them aside while you prepare the cream cheese mixture.
- In a large mixing bowl, beat together 1 package of cream cheese with 1 egg yolk and ⅓ cup of sugar until smooth. Repeat twice to use up the remaining cream cheese, egg yolk, and sugar, then add the vanilla and lemon juice and mix until smooth.
- Gently fold the whipped egg whites into the cream cheese mixture. Take your time here. You want everything evenly incorporated without deflating the egg whites.
Step Three: Bake
Don't skip adding a pan of water on the rack below the cheesecake, as it adds moisture to the oven and helps the cheesecake bake gently and evenly.
- Spread the cheesecake batter out over the prepared graham cracker crust.
- Place a shallow pan of water underneath the center rack.
- Bake the cheesecake on the center rack for 45 minutes at 300°F.
Step Four: Make Sour Cream Topping
While the cheesecake is baking, prepare the sour cream mixture and set it aside so it is ready to add when the timer goes off.
- In a small bowl, mix together sour cream, sugar, and vanilla.
- After the cheesecake has baked for 45 minutes, gently spread the sour cream mixture over the top.
Step Five: Finish Baking
- Return the cheesecake to the oven and bake for another 10 minutes, or until the edges are set while the center still wobbles slightly.
Step Six: Cool and Chill
Fully chilling the cheesecake is a critical step and should not be rushed, as the texture and flavor benefit from an overnight chill.
- Let the cheesecake cool in the springform pan for 30 minutes.
- After 30 minutes, run a butter knife carefully around the outer edge to loosen the cheesecake from the pan, then cover and refrigerate for at least 12 hours.
Serving Suggestions
For the creamiest texture and best flavor, take the cheesecake out of the refrigerator 20 to 30 minutes before serving.
Because of the light filling and tangy topping, this cheesecake tastes delicious plain, but you can certainly dress it up with:
- Fresh berries or pie filling (cherry pie filling is my vote!)
- Homemade hot fudge sauce or caramel sauce
- Fresh whipped cream
How to Store Cheesecake
- Refrigerator: Store the cheesecake covered in the refrigerator for 4 to 5 days. To help prevent condensation from collecting on top, lightly drape a clean kitchen towel over the pan before covering it with plastic wrap.
- Freezer: Cheesecake freezes beautifully. Slice it first, wrap individual pieces well in plastic wrap, and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw individual slices in the refrigerator for 6 to 12 hours before serving.
More Cheesecake Recipes To Enjoy
When I want the cheesecake that tastes like family, this is the recipe I make. And if cheesecake is your thing, here are a few more of my favorites to try next.
- Mini Cheesecakes
- Lemon Cheesecake Bars
- Raspberry Cheesecake Bars
- Instant Pot Cheesecake (similar recipe, on a smaller scale!)
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Summarize and Save This Recipe Content On:
Light and Airy Cheesecake with Sour Cream Topping
Video
Ingredients
Cheesecake Graham Cracker Crust
- 1½ cups graham cracker crumbs, ~1 sleeve of whole graham crackers
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 3 large eggs, separated
- 3 (8-ounce) packages of cream cheese, at room temperature
- ¾ cup granulated sugar, divided
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice, optional, but encouraged
Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 300℉ (150℃). Position one rack in the center of the oven and another rack below it.
- In a food processor fitted with an S-blade, process 1 sleeve of graham crackers to form 1½ cups graham cracker crumbs. Once processed, add 2 tablespoons granulated sugar and 3 tablespoons unsalted butter (melted), and process again until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan, and use your hands or the bottom of a heavy, flat-bottomed glass to form an even layer. Bake for 10 minutes on the center rack.
- While the crust bakes, whip the 3 egg whites with a stand mixer or handheld mixer until stiff peaks form. They are ready when you lift the mixer and the whites form peaks that slightly droop over themselves.
- In a separate large mixing bowl, combine 1 package of cream cheese, 1 egg yolk, and ¼ cup sugar. Use a handheld mixer to beat until creamy. Repeat twice more, adding a second package of cream cheese, 1 egg yolk, and ¼ cup sugar to the bowl and beating again, followed by the final package of cream cheese, egg yolk, and ¼ cup sugar, beating until creamy and smooth.
- Add 1 tablespoon vanilla extract and 1 teaspoon lemon juice to the cream cheese mixture and quickly beat again until combined.
- Gently fold the whipped egg whites into the cream cheese mixture with a spatula. Mix only until no streaks of egg whites remain, and be careful not to mix aggressively, as it can deflate the egg whites.
- Pour the cheesecake batter into the partially baked crust and use a spatula to spread it into an even layer.
- Place a shallow baking dish on the rack positioned below the center of the oven. Pour hot water into the pan until it is halfway full. Place the cheesecake on the center rack, above the water-filled baking dish, and bake for 45 minutes.
- While cheesecake is baking, mix together the 1 cup sour cream, 1 tablespoon granulated sugar, and ½ teaspoon vanilla extract in a small mixing bowl.
- After 45 minutes, remove the cheesecake from the oven and gently spread the sour cream mixture over the partially baked cheesecake. Return to the oven and bake for an additional 10 minutes, or until the edges are set and the center still wobbles slightly.
- Remove the cheesecake from the oven and let it cool in the pan on a cooling rack for 30 minutes. After 30 minutes, use a butter knife to gently loosen the cheesecake from the sides of the pan. Cover with a clean towel (to absorb condensation), then cover with plastic wrap. Refrigerate for at least 12 hours before enjoying.
- After chilling, bring the cheesecake to room temperature for 20-30 minutes. Then slice and serve plain or with your favorite toppings.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried this using Splenda instead of sugar? My husband is diabetic, but loves cheesecake, so it would be nice to be able to make something that suits his dietary needs.
Do you have to line or grease the sides of the pan?
No 🙂 There is enough butter in crust it does not stick.
Hi! I made this last Saturday. Omg it was the secret I was missing.
I made mine an oreo cheesecake and made an oreo crust. But folding the egg whites at the end, is AMAZING.
Thank you again
Happy Holidays
YAY! I am so glad you found this recipe and tried out my secret. It is a game-changer!
Hi, I was just wondering if I could leave out the sour cream topping. If so, would I just leave the cake in the oven after the initial 45 minutes? Or should I add the 10 minutes from the sour cream's bake time to the 45?
Hi Piper! You can certainly leave off the sour cream topping. You would need to bake for a total of 55 minutes. Enjoy!
Thank you so much for the quick reply! I'm excited to try this for my Dad's birthday 🙂
I made this for our 4th of July party and everyone loved it, including me! Thank you so much for sharing this recipe!
Thank you for taking the time to let us all know how much you enjoyed. I am so happy you and your guests loved this recipe Katrina.
Just wondering if the temperature is supposed to be increased to 350 degrees. I baked this for 1 hour and 20 minutes and it still was not done at 300 degrees.
Hi Sheila. The temperature is 300 degrees F for the entire baking process and that is key to achieving the best texture. Could it be that you used a smaller springform pan than 9-inches? You also want to keep in mind that the cheesecake will be slightly jiggly but set in the center when it has finished baking.
Whoa, adding whipped egg whites to the batter is genius! This is one spectacular cheesecake!!!
Thank you Liz! That is my Nana's trick and it really does keep this light and fluffy.
Always love a good cheesecake recipe. Cheesecake is my favorite dessert, Will be trying this out for sure.
Did I miss your instruction on the size of springform pan to use? Would like to try this recipe!
Hi Chris--I will be sure to make that clear. This is for a 9 inch springform pan. I hope you enjoy as much as we do!