Alton Brown's Sour Cream Cheesecake

READY IN: 2hrs 30mins
Recipe by evelynathens

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

Top Review by staceyelee

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 !!

Ingredients Nutrition


  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. 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. 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. 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. 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. 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. 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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