Sour cream cheesecake

Zmień język Polski
2026-08-01
Existing baking tin 1
X
New baking tin 2
X
List of ingredients and their quantity in the recipe: 3

When giving the number of ingredients, use decimal numbers
(e.g., 0.75 instead of 3/4).

Quantities after conversion to square 22x22:
Choose product 1

Choose ingredient, which you want to recalculate to e.g. spoons

See results 2

Enter one of the values ​​to see the conversion rate for the rest of the data

Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
Comment (0)
Sour cream cheesecake

Fluffy sour cream cheesecake is another wonderful addition to my collection of extra-light cheesecakes. On Moje Wypieki you’ll also find my popular fluffy cheesecake recipes made with whipped cream or dried milk powder – both tried, tested and loved by many of you. This particular recipe came from my mother-in-law, who couldn’t stop praising it. She was absolutely right: if you enjoy exceptionally light, airy cheesecakes, this one is for you!

Note: Be sure to use full-fat curd cheese with a high fat content. This is essential, as the recipe contains no butter.

Ingredients for the base:

  • 1½ packets of round sponge fingers (120 g per packet)

Line a 24 × 36 cm baking tin with baking paper, allowing the paper to extend slightly above the sides of the tin, as the cheesecake may rise above the rim during baking before settling slightly as it cools.

Arrange the sponge fingers in a single layer over the base.

Ingredients for the cheesecake filling:

  • 1 kg full-fat curd cheese, minced or ground three times
  • 10 large eggs, separated
  • 320 g caster sugar
  • 2 packets vanilla custard powder (unsweetened, 40 g each)
  • 500 g thick sour cream

All ingredients should be at room temperature.

Place the egg yolks and half of the sugar (160 g) into the bowl of a stand mixer. Whisk until very pale, thick and fluffy. Gradually add the quark, mixing continuously until smooth. Add the sour cream and custard powder and mix until combined. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gradually add the remaining sugar (160 g), a little at a time, whisking well after each addition until you have a thick, glossy meringue. Gently fold the meringue into the cheesecake mixture using a spatula, taking care not to knock out the air. Pour the filling over the sponge fingers and level the surface.

Bake at 180°C for about 70 minutes. The cheesecake will rise slightly and develop a deep golden top before settling a little as it cools. It can be baked either conventionally or in a water bath, if preferred. Once baked, leave the cheesecake to cool gradually in the switched-off oven with the door slightly ajar.

Store the fluffy cheesecake with sour cream in the refrigerator.

Enjoy!

Browse posts by ingredients:
See also:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Add comment
Search in comments