This delicious and creamy sour cream cheesecake, inspired by Alton Brown, offers a simple yet indulgent dessert option. Its rich texture and subtle tang make it a versatile treat, perfect for any occasion. Easily customizable with common ingredients, this cheesecake is both quick to prepare and sure to impress.
Recipe Ingredients:
For the Crust
- 8 tablespoons (1 stick) unsalted butter
- 18 whole graham crackers
- 1 tablespoon sugar
For the Filling
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 large egg yolks
- 1/3 cup heavy cream
- 3 (8-ounce) packages cream cheese, at room temperature
- 8 ounces sugar
- 10 1/2 ounces sour cream, at room temperature
How To Make Sour Cream Cheesecake?
- Prepare the Crust: Preheat your oven to 150ºC (300ºF). Melt the butter over medium-low heat. Brush a 23cm by 7.5cm (9-by-3-inch) round cake pan with some melted butter and line the bottom with parchment paper. In a food processor, pulse the graham crackers with sugar, leaving some larger pieces for texture. Drizzle in the remaining melted butter and pulse to combine. Press two-thirds of the crumb mixture into the pan’s bottom using a flat-bottomed glass. Use the remaining third to form a 4cm (1 1/2-inch) high crust along the sides. Bake for 15 minutes. Let cool for 10 minutes. Reduce oven temperature to 120ºC (250ºF).
- Prepare the Filling: Boil 2 liters (2 quarts) of water. In a bowl, mix vanilla extract, eggs, egg yolks, and heavy cream; set aside. In a stand mixer with a paddle attachment, beat cream cheese and sugar on low for 1 minute. Scrape the bowl, add sour cream, and mix on low for 30 seconds. Scrape again, increase speed to medium, and beat until smooth, 2-3 minutes. Gradually add the egg mixture, scraping the bowl occasionally, until the filling is homogeneous. Pour into the cooled crust.
- Bake the Cheesecake: Place a kitchen towel in a roasting pan. Set the cheesecake on one side of the pan and pour boiling water into the other side. Center the cheesecake in the pan. Bake for 2 hours. Turn off the oven, open the door for 1 minute, then close and let sit for 1 1/2 hours. Remove from the water bath and refrigerate for at least 6 hours before serving.
- Serve: To unmold, place the pan in hot water for 15 seconds. Run a spatula around the edge to loosen. Invert onto a wax paper-lined plate, remove the pan and parchment, then invert again onto a serving plate. For clean slices, dip a long, thin knife into hot water and wipe dry before each cut. Slice into 12 pieces.
Recipe Tips:
- Use Room Temperature Ingredients: Ensure all refrigerated components, such as cream cheese, sour cream, and eggs, are at room temperature before mixing. This promotes a smoother batter and prevents lumps.
- Avoid Overmixing: Blend the filling ingredients just until combined. Overmixing can incorporate excess air, leading to cracks on the cheesecake’s surface during baking.
- Implement a Water Bath: Baking the cheesecake in a water bath helps maintain even temperature and moisture, reducing the risk of cracks. Wrap the pan securely in foil to prevent water from seeping into the crust.bakerbynature.com+1allisoncooksgoodeats.com+1
- Resist Opening the Oven Door: While baking, avoid opening the oven door frequently. Sudden temperature changes can cause the cheesecake to crack or sink.
- Gradual Cooling: After baking, let the cheesecake cool gradually. First, allow it to sit in the turned-off oven with the door slightly ajar, then move it to room temperature before refrigerating. This prevents structural issues and ensures a creamy texture.
How To Store Leftovers?
- Refrigeration: Once cooled, cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake or individual slices in a layer of plastic wrap, followed by aluminum foil, to prevent freezer burn. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving
Nutrition Facts
- Calories: 450
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 160mg
- Sodium: 320mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 24g
- Protein: 7g
Check out More Recipes:
Alton Brown Sour Cream Cheesecake
Description
This delicious and creamy sour cream cheesecake, inspired by Alton Brown, offers a simple yet indulgent dessert option. Its rich texture and subtle tang make it a versatile treat, perfect for any occasion. Easily customizable with common ingredients, this cheesecake is both quick to prepare and sure to impress.
Ingredients
For the Crust
For the Filling
Instructions
- Prepare the Crust: Preheat your oven to 150ºC (300ºF). Melt the butter over medium-low heat. Brush a 23cm by 7.5cm (9-by-3-inch) round cake pan with some melted butter and line the bottom with parchment paper. In a food processor, pulse the graham crackers with sugar, leaving some larger pieces for texture. Drizzle in the remaining melted butter and pulse to combine. Press two-thirds of the crumb mixture into the pan’s bottom using a flat-bottomed glass. Use the remaining third to form a 4cm (1 1/2-inch) high crust along the sides. Bake for 15 minutes. Let cool for 10 minutes. Reduce oven temperature to 120ºC (250ºF).
- Prepare the Filling: Boil 2 liters (2 quarts) of water. In a bowl, mix vanilla extract, eggs, egg yolks, and heavy cream; set aside. In a stand mixer with a paddle attachment, beat cream cheese and sugar on low for 1 minute. Scrape the bowl, add sour cream, and mix on low for 30 seconds. Scrape again, increase speed to medium, and beat until smooth, 2-3 minutes. Gradually add the egg mixture, scraping the bowl occasionally, until the filling is homogeneous. Pour into the cooled crust.
- Bake the Cheesecake: Place a kitchen towel in a roasting pan. Set the cheesecake on one side of the pan and pour boiling water into the other side. Center the cheesecake in the pan. Bake for 2 hours. Turn off the oven, open the door for 1 minute, then close and let sit for 1 1/2 hours. Remove from the water bath and refrigerate for at least 6 hours before serving.
- Serve: To unmold, place the pan in hot water for 15 seconds. Run a spatula around the edge to loosen. Invert onto a wax paper-lined plate, remove the pan and parchment, then invert again onto a serving plate. For clean slices, dip a long, thin knife into hot water and wipe dry before each cut. Slice into 12 pieces.
Notes
- Use Room Temperature Ingredients: Ensure all refrigerated components, such as cream cheese, sour cream, and eggs, are at room temperature before mixing. This promotes a smoother batter and prevents lumps.
- Avoid Overmixing: Blend the filling ingredients just until combined. Overmixing can incorporate excess air, leading to cracks on the cheesecake’s surface during baking.
- Implement a Water Bath: Baking the cheesecake in a water bath helps maintain even temperature and moisture, reducing the risk of cracks. Wrap the pan securely in foil to prevent water from seeping into the crust.bakerbynature.com+1allisoncooksgoodeats.com+1
- Resist Opening the Oven Door: While baking, avoid opening the oven door frequently. Sudden temperature changes can cause the cheesecake to crack or sink.
- Gradual Cooling: After baking, let the cheesecake cool gradually. First, allow it to sit in the turned-off oven with the door slightly ajar, then move it to room temperature before refrigerating. This prevents structural issues and ensures a creamy texture.
Alton Brown Sour Cream Cheesecake
