I’m such a cheesecake kid, but I get upset when cheesecake is done wrong which I think is WAY too common. When cheesecake is just sweet mush with no tartness at all, or way too dry, or lacking flavor in general, it gives me the sads. This amazing Sour Cream Cheesecake is none of those things, it has an incredible texture, soooooo creamy, I don’t know how it’s possible that it can be so creamy dreamy and still be totally set, but it is! Plus the flavor is perfection – sour notes from the cream cheese and sour cream but balanced perfectly with the sweetness from the sugar and heavy cream. And I’ve never met a recipe that bakes at only 250, so I was curious, but I put my trust in Alton Brown who is obviously a kitchen genius and the result was brilliant. I can’t wait to make it again, it really wasn’t a difficult recipe and people went crazy for it, I hope you enjoy as much as we did!
For the Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
For the Cheesecake:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
3 egg yolks
1/3 cup heavy cream
- 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. You can also use a springform pan that you line on the outside with foil so your water bath doesn’t leak into your cake.
- In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press the mixture into the bottom of the parchment-lined pan pressing into an even layer on bottom and up on the sides as far as you can, mine reached a good 1/2 inch or so. Bake crust for 10 minutes. Cool.
- 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 with foil around bottom if in a spring form into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish.
- To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake. Serve with fresh fruit – my favorite was raspberries, but the crowd preferred strawberries.Recipe adapted from Alton Brown Sour Cream Cheesecake