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Cheesecake Filling

A creamy and tangy cheesecake filling that serves as the perfect base for any cheesecake.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1012 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 32 oz cream cheese softened to room temperature (four 8-oz packages)
  • 1 cup granulated sugar
  • 1 cup sour cream at room temperature
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Zest of 1 lemon optional, enhances tanginess

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Wire whisk
  • Instant-read thermometer
  • Shallow roasting pan for water bath

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Wrap the outside of your springform pan completely with heavy-duty aluminum foil.
  3. Add softened cream cheese to your mixing bowl and beat on medium speed for about 2 minutes until smooth.
  4. Gradually add sugar, beating on medium-low speed for another 2-3 minutes.
  5. Add sour cream and mix on low speed until just combined.
  6. In a small bowl, whisk together flour and salt.
  7. Add eggs one at a time, mixing for 10-15 seconds after each.
  8. Fold in vanilla extract and flour-salt mixture gently until no dry ingredients remain.
  9. Pour filling into prepared crust-lined pan.
  10. Place the springform pan inside a larger roasting pan and fill with hot water halfway up the sides.
  11. Bake for 55-65 minutes until the filling jiggles slightly in the center.
  12. Turn off the oven, crack the door open, and let it sit for 30 minutes.
  13. Remove from the oven and water bath, cool at room temperature for another 30 minutes.
  14. Refrigerate for at least 8 hours before serving.

Notes

Serve cheesecake plain or with various toppings like fruit or chocolate.