Sour Cream Cheesecake

Total Time:
2 hr 31 min
25 min
6 min
2 hr

8 to 10 servings


Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

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4.7 267
I have yet to make my first homemade cheesecake but after reading about this one and viewing the Alton video, I'm definitely trying this one. It appears from everyone's comments that the ideal oven cooking time is 2hrs on/ 1 hr off, correct ? And , how difficult is it to form the graham cracker crust to the sides of the cheesecake? Do you do this before hand or after? And one more thing, Is it easier to cook in a springform pan vs. a traditional baking pan? CAn you recommend a good one for me? Thankyou and I will let you all know how it turned out when I make it! item not reviewed by moderator and published
This is my go to for the best cheesecake around. After fiddling with several recipes over the years, every time I make this one I get kudos from the eater gallery. Only snag I find is the temperature; after an hour at 250 plus another hour (or two ... or FIVE) in the oven, all I get is cheesecake-flavored pudding. Guess it's my higher elevation, because I must increase the heat. Aside from that, everything else Alton recommends to do is spot on! :) item not reviewed by moderator and published
The most amazing cheesecake ever. Seriously. The only thing I do different is that I add the zest of one lemon, because I like it with a little tang to it. I also do as other reviewers have suggested and bake for 1 hour and then keep in the oven while it's off for 2 hours. Comes out perfect each and every time. People ask me to make this for every holiday, party or function. I think I'm known as the cheesecake lady now! item not reviewed by moderator and published
This was the best cheesecake that I had ever made. Alton did a great job of explaining how to bake this properly so you end up with a winning product. item not reviewed by moderator and published
i love this cheese cake my spirngform started taking on water i read some of the reviews and got ideas on how to avoid this so will try them thanks fellow reviewers item not reviewed by moderator and published
I made this cheesecake as the groom's cake for my brother's wedding. It turned out great!! I followed Alton's recipe exactly, except I did leave it cooking at 250 degrees for an extra 30 minutes (it looked *really* underdone still), and then l turned off the oven and left it sitting in there until the oven was completely cooled. Then put it in the fridge for about 1 1/2 days, until the wedding. It came out perfectly!! I didn't add the extra crumbs around the sides, but made a second "mini" cheesecake to stack on top, and topped them both with blueberries. It was a hit at the wedding, and was one of the first desserts to go (out of many tasty options there). Thanks, Alton!! item not reviewed by moderator and published
This is a great recipe. I'm curious if anyone has tried making mini cheesecakes with this recipe? item not reviewed by moderator and published
Perfect. I made it with gingersnaps instead, but perfect. And the baking time is perfect. Just don't doubt it and go with it. Long and slow is the way to bake a cheesecake. You'll get the perfect colorless top, the even top (no sinking middle) and no cracks. It takes time to perfect such a perfect cheesecake, so give it time and let it bake on low, sit in oven, sit out for about a half an hour and then in fridge over night or at least 8 hours. item not reviewed by moderator and published
I've read the reviews and an extra hour of baking time is NOT needed.Maybe set a little longer than 6 hours, but uhuh to extra cooking time. Follow recipe exacly as written. Only alteration was-my springform pan kept taking on water when I test-immersed, so I baked in a regular 9", insulated cake pan lined w parchment. Crust baked PERFECTLY, but I had to pull the extra crumbs on the baking sheet out early as they were toasting up more quicly than expected. Put the beautiful, uncracked cake into the fridge at 10:30 pm, Sat, UNCOVERED -this is key!If you cover it with foil or plastic it will create moisture and make the crust soggy. Brought to almost room temp for Easter Sunday dessert and then topped with 1/2 cup sour cream mixed w sugar and lemon and passed the extra crumbs. Outstanding. Not too dense. Not like New York where the fork will stand on its own which is also delicious. This version feels modern and not quite as sinful, but does not lack for flavor or decadence. item not reviewed by moderator and published
It was so easy, I made 2 in 1 week! the only thing I would recommend is leaving it in the fridge longer than the 6 hours. I'd say at least 12 hrs, it gets thicker and more wonderful! item not reviewed by moderator and published
I have split the recipe into two cakes, and also made several mini cakes. They all turn out perfect each time. It splits with no problems. item not reviewed by moderator and published
oh i wondered if you could make it in a regular pan becauase like you my springform pan took on water and that was not good eats instead of gram cracker crumbs on the side i put roasted peanuts ground up in the food prosser it was really good eats item not reviewed by moderator and published

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