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Alton Brown's Sour Cream Cheesecake
RECIPE BY: evelyn/athens
From his Good Eat's Show. Putting it on the database as it isn't here yet and looking forward to making it SOON.
Posted on: Oct 15, 2006
Ingredients
Crust
- 33 graham cracker square, crumbled
- 4 ounces unsalted butter, melted, plus
- additional butter, 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 egg
- 3 egg yolk
- 1/3 cup heavy cream
Directions
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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Featured Reviews for This Recipe
From: lotusflwr
On Aug 1, 2007
I love Good Eats and Alton knows what he's doing with this one! Mine tasted fantastic even though I used fat-free cream cheese, fat-free sour cream and substituted Splenda for half the sugar. You'd never know it from tasting it though! The graham cracker crust is spot on, and I will be using it for pudding pies and such. So delicious. The water bath is an absolute necessity. The water should come up to the same level as the filling (otherwise the top will cook too quickly and curdle instead of custarding gently.) DON'T FORGET TO BOIL THE WATER FOR YOUR WATER BATH! A lot of people on the Food Network forums seemed to forget that. I, too, feel that the bake time needs to be longer, as mine came out a little on the squishy side. Next time I will try up to 2 hours bake time. The worst part about this recipe is waiting 6 hours/overnight before digging in. Mmmmmm mmmmm! Now that's Good Eats!!
From: staceymoreman
On Jun 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 !!
From: Dom & Gigi' s Mom
On Dec 28, 2007
I saw this episode and it looked sooo good, but I was unable to take down the recipe @ the time. I knew that Zaar would not let me down. It never has yet. The first time I made this, I fell asleep while it was baking it so it went way over an hour. Then i feel asleep again after I shut the oven off. It still turned out great. Very easy, yet it lets people think that you slaved.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (240g) Recipe makes 8 servings |
||
| Calories 848 | ||
| Calories from Fat 504 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.0g | 86% | |
| Saturated Fat 31.6g | 158% | |
| Monounsaturated Fat 16.7g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 261mg | 87% | |
| Sodium 603mg | 25% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 75.1g | 25% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 45.1g | ||
| Protein 13.3g | 26% | |
| Vitamin A 1831mcg | 36% | |
| Vitamin B6 0.1mg | 6% | |
| Vitamin B12 0.7mcg | 12% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 2mcg | 8% | |
| Calcium 136mg | 13% | |
| Iron 3mg | 19% | |
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