4 Videos | Photo: Sour Cream Cheesecake Recipe
Ingredients
Crust:
- 33 graham cracker squares, crumbled
- 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
- 1 tablespoon sugar
Filling:
- 20 ounces cream cheese
- 1 1/4 cups sour cream
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 3 yolks
- 1/3 cup heavy cream
Directions
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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By christiecali
San Diego, CA
on May 28, 2013
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Why after 245 reviews do people still feel the need to mention that this is a good recipe? Without having to sift through a ton of reviews that all sound the same I will jump to what needed help. I thought the cook time wasn't enough and added an additional 30 minutes and let the cake sit for 30. No cracks and was perfectly cooked (conventional oven was used, some reviews mentioned 2 hours. As for some additional suggestions, I added lemon zest to the filling as well as searched the site for mixed berry toppings that can be used to spoon over the top. Overall a good basic recipe for cheesecake that needs some slight modifications.
By eightisenuf98_1...
on April 24, 2013
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Ok...the 1rst one I made, I followed the recipe directions and only baked for 1 hr. After the 6 hrs in the fridge, I found a very UNDERBAKED cheesecake. So, Round 2, I followed the reviews and baked my cheesecake 2 hours @ 250. I then let it sit in the oven in the waterbath for another 1 hour. After sitting in the fridge this time, I had cheesecake PERFECTION! This cheesecake is the absolute BEST my friends and family have ever tasted. I'm originally from St. Louis and have had my share of cheesecakes on "THE HILL" and in fine dining establishments...but this recipe tops them all! The sweetness and texture are perfect! I do think this is one of the easier desserts that I have made. Anyway, it's wonderful and I will never use another recipe for this dessert. Why mess with perfection?
By MarkSampson88
on March 31, 2013
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I created an account with FoodNetwork just so i could write this review... hands down the best cheesecake i've ever had. My family constantly bugs me to make more, but the biggest feat was pleasing my meat and potatoes father who was born without a sweet tooth, who asked for a 2nd piece! Thanks AB your my Hero
Read all 246 reviews