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    You are in: Home / Recipes / Alton Brown's Sour Cream Cheesecake Recipe
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    Alton Brown's Sour Cream Cheesecake

    Alton Brown's Sour Cream Cheesecake. Photo by S3b4s

    1/1 Photo of Alton Brown's Sour Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    evelyn/athens's Note:

    From his Good Eat's Show. Putting it on the database as it isn't here yet and looking forward to making it SOON.

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    Units: US | Metric




    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture inches 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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

    Ratings & Reviews:

    • on June 10, 2007


      UPDATE: MUST HAVE THE WATER BATH FOR THE SMOOTHNESS- MY SECOND WAS GOOD JUST NOT AS CREAMY AS THE ONE I MADE IN THE BATH VERY -GOODCAKE ! I am happy to give the first review on this great cheesecake ! It was fantastic ! Mine did take longer to bake and next time I am trying w/ out the water bath to see if that changes anything. It MUST chill- or it will RUN. BUT- Even a little warm and runny it was SUPER !! We wanted to have it for a BBQ dessert and I did not see it needed to chill for 6 hours until I was putting it in the oven. We let it sit for about 2 hours before cutting. It was more like a custard- but SOO good. I put the little that was left in the fridge- it set up perfectly and tasted even better the next day. I used chocoloate grahams for my crust. I think this is my favorite cheesecake ! Thanks for posting !!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2011


      I became a family star with this recipe. My only deviations are:
      Ginger snap crust-Crush 30 gingers snaps & 3/4 stick melted unsalted butter drizzled in food processor until fine. Bake for 10 mins at 350f (Gina Neely's recipe for the crust of her pumpkin cheesecake) and I drizzle homemade caramel sauce on it after it cools.
      I quit using the springform pan because, as Alton says, they leak and mess up the crust. I found a 10" diameter cake pan in the do-it-yourself wedding section at the local big box store and always use the water bath method. Perfect every time. If you or your family/friends are fans of cheesecake, try this one on them. My brother-in-law doesn't like cheesecake but ate a sliver to be polite and came back for more. He's a convert. Thanks again, AB!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2010


      I found this recipe looking for a plain cheesecake to make into mini cheesecakes for my neighbor. I made the whole recipe, which gave me 3 minis and one thin cake in a springform pan. I completely forgot the water bath, and only baked them for 45 minutes, as they were smaller than the recipe called for. Even without the water bath, the cheesecake was smooth, crack-less and silky. Perhaps problems without the water bath were from the longer baking time? I was surprised to see how perfectly the cheesecake turned out, even though I didn't follow the recipe perfectly. This will be my "go-to" cheesecake recipe from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Alton Brown's Sour Cream Cheesecake

    Serving Size: 1 (188 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 836.1
    Calories from Fat 495
    Total Fat 55.1 g
    Saturated Fat 29.2 g
    Cholesterol 249.5 mg
    Sodium 558.3 mg
    Total Carbohydrate 75.6 g
    Dietary Fiber 1.6 g
    Sugars 48.3 g
    Protein 11.7 g

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