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Cheesecake Recipe No Sour Cream

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A rich and creamy cheesecake made without sour cream, featuring a silky smooth filling sweetened with condensed milk and a buttery graham cracker crust for the perfect balance of texture and flavor.

Ingredients

⅓ cup butter, melted

1 ¼ cups graham cracker or chocolate crumbs

¼ cup granulated sugar

16 ounces cream cheese, softened (2 packages)

14 ounces sweetened condensed milk

3 large eggs

1 tablespoon lemon juice (up to ¼ cup for stronger citrus flavor)

¼ cup sprinkles (optional)

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a medium bowl, combine melted butter, crumbs, and sugar. Mix until evenly coated.
  3. Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust. Set aside.
  4. Using a handheld or stand mixer, beat the softened cream cheese until light and fluffy.
  5. Add the sweetened condensed milk, eggs, and lemon juice. Beat until smooth and fully combined.
  6. If using sprinkles, gently fold them into the batter.
  7. Pour the filling over the prepared crust and smooth the top.
  8. Bake for 50–55 minutes, or until the center springs back lightly when touched and slightly jiggles in the middle.
  9. Allow the cheesecake to cool to room temperature in the pan before removing.
  10. Refrigerate for at least 1 hour before serving for best texture.

Notes

A slight jiggle in the center is normal; the cheesecake will continue setting as it cools.

Avoid overbaking to prevent dryness and cracks.

Do not open the oven door frequently during baking.

Store covered in the refrigerator for up to 4 days.

Freeze tightly wrapped for up to 2 months and thaw in the refrigerator.

Top with fresh berries, fruit compote, chocolate, or caramel sauce for variation.

Nutrition

Find it online: https://chocolatecoveredamy.com/cheesecake-recipe-no-sour-cream/