Sour Cream Cheesecake

TOTAL TIME: 2 hr 31 min
Prep: 25 min
Inactive Prep: 6 min
Cook: 2 hr
 
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

CRUST:
  • 33 graham cracker squares, crumbled
  • 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
  • 1 tablespoon sugar
    FILLING:
    • 2 eggs
    • 3 yolks
    • 1/3 cup heavy cream
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    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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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on February 01, 2014

      Flag

      This is a very simple, very creamy cheesecake. I just made my second one in a week for a party!!

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    • on April 08, 2013

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      This was my very first experience making cheesecake. Regarding the graham cracker crust, I only used 9 graham crackers and cut the melted butter to 2 tablespoons, which made a nice bottom crust. Instead of regular cream cheese, I used Neufchatel cheese and light sour cream instead of regular. Otherwise, I went by the directions. I made this for my father-in-law's birthday ( per his request for cheesecake w/strawberries, which we spooned on. My husband's a/c wasn't working and the drive to his Dad's was about 1 hour. When we arrived I put the cheesecake in the refrigerator. Later, when it was time for dessert and it was cut, the consistency was very, very soft. It tasted great and all enjoyed it, including my husband who is VERY picky. I think I should probably use real cream cheese and sour cream next time and maybe the consistency would be better. Any suggestions? Due to the problems, I'm giving it four stars.

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    • on March 16, 2012

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      This cheesecake is so good it even converted my brother-in-law who never liked cheesecake. Alton's recipe is perfect. The whole family raves about it and requests it all the time. My only deviation was to make Gina Neely's ginger snap crust. Each time I make this luscious dessert my husband makes me promise to never change this recipe. We sometimes add fresh fruit or homemade caramel sauce to gild the lily. Another winner, AB!!

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