Read the post for “water bath” tips if you want to bake the cheesecake using a “water bath”.
Bake in the preheated oven for one hour and 15 minutes.
Try not to open the door to the oven. At the 60-minute mark check on the cheesecake if it’s done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
Turn the oven off and prop open the oven door and leave the cake to cool in the oven for one hour.
Chill:
After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed.
Spread the topping over the cool cheesecake using an offset spatula.
Transfer to the refrigerator and chill for 24 hours.
