Sour Cream Cheesecake

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Cheesecake

Rated: 5 stars out of 5Rate itRead users' reviews (164)

RECIPE
COMMENTS & REVIEWS(164)

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
jeremy katy, TX 01-14-2010
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Very Good
Rated: 5 stars out of 5

The recipe was awsome. Tastes like a traditional cheesecake. The time was the only thing I changed.
recipe Sour Cream Cheesecake
kha mountain home, AR 01-12-2010
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Pretty Awesome!!
Rated: 4 stars out of 5

This cheesecake is pretty good. The texture was really smooth and creamy. This was the first time I used sour cream and the... results were great! I craved for an original tasting cheesecake and I was away from home. The only oven I had was a convectional oven so I made this cheesecake but could nor use a water bath. My cheesecake cracked abit due to not using a water bath. But overall it was a wonderful cake but plain. So I decided to add some chopped pecans and made some homemade caramel sauce, adding red food color to the sauce, and drizzled over. It was Heavenly bliss!! The color was a beautiful sight also.Read more
recipe Sour Cream Cheesecake
Nancy Mitchell, NE 01-07-2010
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The cheesecake challenge
Rated: 5 stars out of 5

I love this cheesecake and have made it three times so far. Once I did it exactly as it said. Soft center but great taste. ... The next time higher tempeture was not crazy about the consistancy lost it's smooth feel. Next time tried it in a pressure cooker way over did it. And here I go again going to try the 1.5 hour timeing and see if that works. I love this cheesecake it is so simple and has the bite and flavor I love. Wish you would do a show on high altitude cooking however I think that is part of my problem at 4000 feet even making old family favorites can be a challenge. Thanks again I DVR all your shows and am a big fan.Read more
recipe Sour Cream Cheesecake
shelley mansfield, OH 01-05-2010
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This is the most awesome cheesecake I've ever eaten!!!!
Rated: 5 stars out of 5

I followed this recipe exactly except for baking time. I ended up baking the cheesecake for an hour and a half, instead of... one hour. The flavor was amazing and it was moist and thick just like I like it. I also made a raspberry syrup to compliment... I love you Alton, will you marry me? LOLRead more
recipe Sour Cream Cheesecake
Trish Scottsdale, AZ 01-04-2010
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so good
Rated: 5 stars out of 5

Alton is the best. I never doubt any of his recipes.
recipe Sour Cream Cheesecake
Preston Tulsa, OK 01-03-2010
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PURE Recipe
Rated: 5 stars out of 5

I made this over Thanksgiving and my family kept asking what I put it to give it that zip. I told them they had just suffered... through bad cheesecakes their whole lives. I told them what was in it and a few swore that there was lemon in it or something. I got a kick out of that. Just a simple, pure ingredient list that tastes amazing.Read more