Zutaten für Alton Brown's Sour Cream Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup (½ stick) melted unsalted butter
- butter
- 1 ½ cups plus 1 tablespoon granulated sugar
- 3 (8 ounce) packages softened cream cheese
- 16 ounces sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 4 large egg yolks
- 1 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alton Brown's Sour Cream Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Alton Brown's Sour Cream Cheesecake
- Preheat oven to 300°F (150°C).
- Grease and flour a 9x3 inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup (½ stick) melted unsalted butter, and 1 tablespoon granulated sugar. Mix well.
- Press ¾ of the crumb mixture into the bottom of the prepared pan. Set aside remaining crumbs.
- Bake the crust for 10 minutes. Let cool completely.
- In a large bowl, beat 16 ounces sour cream for 10 seconds using a paddle attachment.
- Add 3 (8 ounce) packages cream cheese, softened, and 1 ½ cups granulated sugar. Beat on low speed for 30 seconds, then increase to medium speed until smooth and creamy. Scrape down the sides of the bowl.
- In a separate bowl, whisk together 1 teaspoon vanilla extract, 4 large eggs, 4 large egg yolks, and 1 cup heavy cream.
- Slowly pour the wet ingredients into the cream cheese mixture with the mixer on medium speed. Mix until fully combined, stopping to scrape down the bowl as needed.
- Pour the batter into the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour at 250°F (120°C).
- Turn off the oven, prop the oven door open slightly (using a wooden spoon), and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and water bath. Refrigerate for at least 6 hours, or preferably overnight.
- To serve, run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the pan sides.
- Press the remaining graham cracker crumbs around the sides of the cheesecake.
- To slice cleanly, dip your knife in hot water and wipe dry before each cut.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
193g
Fat
146g
Carbs
25g
