Go Back
A creamy baked cheesecake made with farmer’s cheese and sour cream on a rustic plate

Name: Farmers Cheese Sour Cream Cheesecake

Summary: A rich, creamy cheesecake made with farmer’s cheese and sour cream for an old-world flavor and velvety texture. Perfect for holidays, gatherings, or a cozy dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10
Course: Dessert
Cuisine: Eastern European, American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • Crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 1 tbsp granulated sugar optional
  • Filling:
  • 2 cups farmer’s cheese crumbled or blended until smooth
  • 1 cup full-fat sour cream
  • ¾ cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon zest optional

Equipment

  • Equipment:
  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber Spatula
  • Measuring cups and spoons
  • Food processor or blender (optional, for cheese smoothness)
  • Oven
  • Cooling rack
  • Aluminum foil (if using water bath)

Method
 

  1. Instructions
  2. Preheat oven to 325°F (165°C).
  3. Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  4. Prepare the filling: In a large bowl, blend farmer’s cheese until smooth (optional). Add sour cream, sugar, vanilla, and lemon zest. Beat until smooth. Add eggs one at a time, mixing gently after each.
  5. Pour the filling over cooled crust and smooth the top.
  6. Bake for 50–60 minutes or until the center is just set and slightly jiggly.
  7. Cool gradually with oven door cracked open. Chill at least 4 hours or overnight.
  8. Serve cold, plain or with fruit toppings like berries or compote.

Notes

Notes
For a smoother texture, blend the farmer’s cheese before mixing.
Add a water bath during baking to avoid cracks.
Fresh fruit, jam, or chocolate drizzle makes a great topping.
Cheesecake improves in flavor the next day after chilling.