Light and Airy Cheesecake with Sour Cream Topping

5 from 7 votes

Light and Airy Cheesecake with Sour Cream Topping

This light and airy cheesecake is made with whipped egg whites for a delicate, creamy filling, finished with a graham cracker crust and tangy sour cream topping.

Prep Time20

Cook Time55

Chill12

Total Time13 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

9 inch springform pan

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

US Customary - Metric

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.

Video

Notes

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.

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: Fresh or bottled works here to balance the sweetness.

Crust Options: This recipe calls for a traditional graham cracker crust mixed with butter and sugar. Feel free to use chocolate graham crackers, vanilla wafers, or even gingersnaps instead.

Storage: Refrigerate cheesecake for up to 5 days or freeze individually wrapped slices in a freezer-safe container for up to 3 months. Defrost in the refrigerator before enjoying.

Nutrition