Cheesecake Recipe

of the bowl after every step will ensure there are no lumps left before adding the ingredients with a more loose consistency.
Next add the vanilla extract and sour cream. Lastly add the eggs one at a time. Beat just until the egg is mixed and add the next egg. Do not overbeat the cheesecake filling otherwise it may change the texture of your cheesecake.
Sour Cream Topping for Cheesecake
This nobake sour cream topping for cheesecake adds a sweet and tangy flavor. I bet your favorite highend restaurant does this too!  Not only does this topping add the most WONDERFUL flavor to your cheesecake but it works great at covering imperfections if you didnt water bath your cheesecake and have a raised edge on your cheesecake or some cracks.
Tips for a Cheesecake Water Bath
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake.
Place your foilwrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven Pour the water into the larger pan 34 inches deep OR about halfway up the side of the springform pan. Using a teapot with hot water works very well as it is easy to pour and the water is already hot To keep the water from getting into the cheesecake wrap the outside of the pan with 2 layers of heavyduty tin foil.
How to Store and Freeze Cheesecake
Cheesecake absolutely needs to be refrigerated. I prefer to use an airtight container to store cheesecake. The less air it is exposed to the longer it may last. Cheesecake usually lasts about 3 days when stored correctly. If you do not have an airtight container wrap it tightly in plastic wrap.
Freezing cheesecake is a great option as it holds up well but not for long. To freeze either cut into individual pieces or freeze what is leftover. Wrap it tightly in plastic wrap and then place in a freezersafe plastic bag or wrap in aluminum foil. Be sure to label and date. It should last about 1 month.
Ingredients
CRUST
1½ cups graham cracker crumbs2 tablespoons granulated sugar⅓ cup unsalted butter melted
FILLING
4 packages 8 oz. each cream cheese softened1¼ cups 250g superfine granulated sugar½ cup sour cream room temperature2 teaspoons vanilla extract5 large eggs room temperature
TOPPING
½ cup sour cream room temperature2 teaspoons confectioners sugar
Instructions
Preheat