Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Cheesecake
Print
Sour Cream Cheesecake
Total:
2 hr 31 min
Prep:
25 min
Inactive:
6 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 31 min
Prep:
25 min
Inactive:
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:
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Smashed Potatoes with Sour Cream and Chives

Recipe courtesy of Ellie Krieger

Sour Cream Cake with Macerated Berries

Recipe courtesy of Emeril Lagasse

Grilled Onions and Mushrooms with Limed Sour Cream

Recipe courtesy of Aida Mollenkamp

Fan Favorite Triple Berry Cheesecake Cupcakes with Sour Cream Glaze, Mixed Berry Compote, Fresh Whipped Cream, Graham Cracker Crust

Chocolate Glazed Praline Cheesecake with Candied Hazelnuts

Recipe courtesy of Zoë François

Goat Cheesecake with Fresh Lemon Curd and Berries

Recipe courtesy of Emeril Lagasse

Whipped Pumpkin Cream

Recipe courtesy of Bobby Deen

Salty Caramel Ice Cream

Recipe courtesy of Jeni Britton Bauer

Hazelnut Ice Cream Sundae

Recipe courtesy of Michael Chiarello

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here