Sour Cream Cheesecake Recipe Courtesy Alton Brown

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ALTON BROWN'S SOUR CREAM CHEESECAKE



Alton Brown's Sour Cream Cheesecake image

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

Provided by evelynathens

Categories     Cheesecake

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

33 graham cracker squares, crumbled
4 ounces unsalted butter, melted, plus
additional butter, for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 egg yolks
1/3 cup heavy cream

Steps:

  • 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.
  • 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.
  • 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 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.
  • 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 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.
  • To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Nutrition Facts : Calories 836.2, Fat 55.1, SaturatedFat 29.2, Cholesterol 249.6, Sodium 558.4, Carbohydrate 75.6, Fiber 1.6, Sugar 48.3, Protein 11.7

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Make and share this Sour Cream Cheesecake recipe from Food.com.

Provided by hopefulchef

Categories     Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 prepared graham cracker crust
16 ounces cream cheese (softened)
3/4 cup sugar
3 egg yolks
3 egg whites, beaten
1 pint sour cream
2 tablespoons powdered sugar

Steps:

  • Press prepared graham cracker crust into bottom and up sides of baking pan.
  • Mix cream cheese and sugar until well blended.
  • Add egg yolks, one at a time, blending well after each addition.
  • Beat egg whites and fold into cream cheese mixture.
  • Pour over graham cracker crust.
  • Bake at 350F for 30-40 minutes. Let settle for 15 minutes.
  • TOPPING: Mix powdered sugar into sour cream, spread over baked cake and put back in oven for another 5 minutes at 350°F.
  • Refrigerate overnite and serve.

Nutrition Facts : Calories 382.5, Fat 27.2, SaturatedFat 14.7, Cholesterol 105.7, Sodium 261.5, Carbohydrate 29.6, Fiber 0.3, Sugar 21.6, Protein 6.4

SOUR CREAM CHEESECAKE, RECIPE COURTESY ALTON BROWN



SOUR CREAM CHEESECAKE, RECIPE COURTESY ALTON BROWN image

Categories     Dessert     Bake     Sour Cream

Number Of Ingredients 12

Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, 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 eggs
3 yolks
1/3 cup heavy cream

Steps:

  • 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. 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. 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 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. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

EASY SOUR CREAM CHEESECAKE



Easy Sour Cream Cheesecake image

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  • Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

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