This Baked Sour Cream Cheesecake is luxuriously creamy, gently tangy and crowned with glossy chocolate and fresh berries. It bakes into a soft, set cake that slices beautifully, making it a show-stopping dessert for gatherings or a quiet treat at home. If you love baked cheesecakes, try our Flourless Berry Protein Cheesecake, and for a no-bake option, see our No-Bake Banana Cheesecake.
Ingredients
- 1100 g (4 1/2 cups) sour cream (10%)
- 40 g (1/3 cup) cornstarch
- 5 eggs
- 50 g (1/3 cup) powdered sugar
- 100 g (3.5 oz) chocolate
- 30 ml (2 tbsp) milk
- 230 g (1 1/2 cups) raspberries or other berries
Instructions
- Whisk the sour cream, eggs, cornstarch, and powdered sugar in a deep bowl until smooth. Pour into a baking pan (line with parchment if not non-stick).
- Bake at 180C (350F) for about 60 minutes. It is done when the center feels firm. Leave in the turned-off oven to cool for 1 hour.
- Melt the chocolate with the milk (microwave or water bath) and pour over the top and sides. Decorate with berries.
Tips
- Cool the cheesecake slowly in the turned-off oven to help prevent cracking.
- Chill before slicing for the cleanest cuts, using a hot, dry knife.
- For more dessert inspiration, browse Allrecipes, and for baking guidance, visit Serious Eats.
Nutrition: per 100 g: 160 kcal, protein 6.4 g, fat 8.7 g, carbs 14.3 g