Sour Cream Cheesecake

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Cheesecake

Rated: 5 stars out of 5Rate itRead users' reviews (145)

RECIPE
COMMENTS & REVIEWS(145)

Cook Time:
2 hr 0 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 25 min
Inactive Prep: 6 min
Cook: 2 hr 0 min
Total:: 2 hr 31 min

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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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Comments & Reviews

recipe Sour Cream Cheesecake
sheena richmond, CA 11-21-2009
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Sour Cream Cheesecake
Rated: 5 stars out of 5

This cheesecake was really good!! The flavor nice and the texture was very silky and light. As for baking time, I didn't set... the timer or use a water bath. I just baked it really low and slow until it was done. I let it cool and then put it in the fridge overnight. My family ate it plain without a topping and LOVED it. Thanks AltonRead more
recipe Sour Cream Cheesecake
Cali Stillwater, MN 11-12-2009
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1st cheesecake ever!
Rated: 5 stars out of 5

I love this recipe! I actually bought the dvd and watched how he made it. It turned out awesome! Everyone enjoyed it. It's... great on it's own, but I have a few people who like toppings. I bought some cherry and strawberry topping which were great on it. I also cooked it about 15-20 minutes longer than what Alton says. Other than that, it's a wonderful recipe. :) Read more
recipe Sour Cream Cheesecake
Corey grapevine , TX 11-04-2009
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Best Cheesecake on the Planet
Rated: 5 stars out of 5

For those of you who have had cooking time issues. Make sure you use boiling water for the water bath. Then, cooking time... will only vary 10 or 15 minutes depending on you elevation. This is the absolute best recipe I have ever made. Now my friends and kin folks gauge all other cheesecakes from mine. Read more
recipe Sour Cream Cheesecake
Kate Wilsonville, OR 09-29-2009
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Best thing I have ever tasted!
Rated: 5 stars out of 5

Oh my gosh. This cheesecake is absolutely amazing. You need to bake it for about an extra 30 minutes though. Try this... recipe!! You will not be disappointed. Read more
recipe Sour Cream Cheesecake
cherrion murfreesboro, TN 07-04-2009
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the most WONDERFUL cheesecake
Rated: 5 stars out of 5

I've made this one several times and it always turns out wonderful i made it for my coworkers and now everyone request it... for there birthday just cook for a little wile linger and you'll be fine i cooked it way longer than i thought it needed once it was just a littlr firmer but every bite was eaten so take a chance and try this oneRead more
recipe Sour Cream Cheesecake
Nina Cary, NC 06-23-2009
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Some changes to the recipe for those interested
Rated: 4 stars out of 5

Since I am always looking to use 'even' amounts of ingredients: 2 packages of graham crackers 3x8oz packages of cream... cheese 1x16oz container of cream cheese 1/2 c heavy cream I used a 9 1/2 " springform pan so no need to place in hot water bath. I also, as others, needed to bake it longer. For this 1st time, 250F for 1 1/2hrs, 300F for 30 minutes, and then turned oven off and left in for 1hr. I think 300F for 1 1/2hrs might be my next round. It is a very creamy cheesecake-and yes, it is very good :)Read more