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Cheesecake filling Recipe

American · Dessert · 70 min total

A rich, creamy, and smooth cheesecake filling that sets perfectly for a classic baked cheesecake. This recipe uses cream cheese, sugar, eggs, and sour cream for a luscious texture.

Ingredients

• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil.
2. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
3. Add sugar and vanilla; beat until combined, scraping down sides as needed.
4. Add eggs one at a time, beating on low speed after each just until incorporated. Do not overmix.
5. Gently fold in sour cream until smooth.
6. Pour filling into prepared crust (if using) or directly into pan. Place pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.
7. Bake for 50-55 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
8. Remove from water bath, run a knife around edges, and refrigerate at least 4 hours or overnight before serving.

Tips

• Use room temperature ingredients to avoid lumps.
• To prevent cracks, do not overmix after adding eggs.
• Store leftover cheesecake in refrigerator for up to 5 days.

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