Imen This rich, ultra-creamy Alton Brown Cheesecake Recipe is the gold standard of classic desserts. Made with a velvety filling of cream cheese, sour cream, eggs, and vanilla, it sits atop a buttery graham cracker crust that’s both crisp and flavorful. Baked slowly in a gentle water bath and chilled to perfection, it delivers a smooth, luscious texture with no cracks. This recipe takes about 10 hours and 20 minutes from start to finish and yields 12 generous slices. It’s a show-stopping finale to any dinner and pairs beautifully with coffee, berries, or a drizzle of caramel.
Alton Brown Cheesecake 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 Alton Brown Cheesecake Recipe
- Prepare the crust: Heat oven to 300ºF. Melt butter in a saucepan. Brush a 9-by-3-inch cake pan with some of the butter and line with parchment paper.
- Form the crust: In a food processor, pulse graham crackers with sugar until crumbled, leaving some texture. Drizzle in melted butter and pulse again.
- Press into pan: Press two-thirds of the crumb mixture into the bottom of the pan using a water glass. Use the rest to build a 1 1/2-inch side wall. Pack firmly.
- Bake and cool: Bake crust for 15 minutes, then cool for 10 minutes. Lower oven temperature to 250ºF.
- Start boiling water: Bring 2 quarts of water to a boil in an electric kettle for the water bath.
- Mix wet ingredients: Whisk vanilla, eggs, yolks, and cream together in a small bowl.
- Make the filling: Beat cream cheese and sugar on low for 1 minute. Add sour cream, beat 30 seconds more. Scrape down sides, then mix on medium for 2–3 minutes until smooth.
- Combine with eggs: With the mixer running, slowly pour in the egg mixture, stopping to scrape the bowl as needed. Mix until fully combined.
- Pour and bake: Pour filling into cooled crust. Place cake pan in a roasting pan lined with a towel. Pour boiling water into the roasting pan and bake for 2 hours.
- Cool gradually: Turn off oven, crack door for 1 minute, then close and let sit for 1 1/2 hours.
- Chill thoroughly: Remove cheesecake from water bath and refrigerate for 6 hours before serving.
- Unmold the cheesecake: Dip pan in hot water for 15 seconds, loosen edges with a spatula, and carefully invert and flip the cheesecake to remove the pan and parchment.
- Slice and serve: Use a hot knife (wiped clean between cuts) to slice into 12 portions.
Recipe Tips
- Use room-temperature ingredients: This ensures a smooth, lump-free batter.
- Don’t overmix: Too much air can cause the cheesecake to puff and crack.
- Use a kitchen towel in the water bath: It prevents the pan from sliding and cushions the heat.
- Cool slowly: The gradual cooldown in the oven prevents cracks.
- Reheat knife for clean slices: Dip in hot water and wipe clean for perfect cuts.
How To Serve Cheesecake
This cheesecake is stunning on its own, but you can elevate it with toppings like fresh berries, lemon curd, caramel sauce, or chocolate ganache. Serve each slice chilled with a dollop of whipped cream or a dusting of powdered sugar for a polished finish.
How To Store Cheesecake
Refrigerate: Store covered in the fridge for up to 5 days. Use an airtight container or cake dome.
Freeze: Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
Cheesecake Nutrition Facts
- Calories: 450
- Total Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 28g
- Sugar: 20g
- Protein: 7g
- Sodium: 320mg
FAQs
Can I use a springform pan instead?
Yes, a 9-inch springform pan is a common alternative. Just be sure it’s tightly sealed to prevent leaks in the water bath.
Why use sour cream in cheesecake?
It adds tang and helps create a creamy, smooth texture.
How do I prevent cracks?
Use a water bath, avoid overbaking, and let the cheesecake cool slowly in the oven.
Can I make it ahead of time?
Absolutely. This cheesecake is best when chilled overnight, making it a great make-ahead dessert.
Do I need a food processor for the crust?
Not necessarily—you can crush graham crackers in a bag with a rolling pin and mix by hand with melted butter and sugar.
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Alton Brown Cheesecake Recipe
Description
This silky, rich cheesecake features a buttery graham cracker crust and a luscious, creamy filling baked to perfection in a gentle water bath.
Ingredients
Crust:
Filling:
Instructions
- Preheat oven to 300ºF. Melt butter. Brush cake pan and line with parchment.
- Process graham crackers and sugar; mix with melted butter.
- Press crumbs into bottom and sides of pan. Bake 15 minutes, cool 10 minutes. Lower oven to 250ºF.
- Boil 2 quarts of water for water bath.
- Whisk vanilla, eggs, yolks, and cream together.
- Beat cream cheese and sugar. Add sour cream. Scrape bowl and mix until smooth.
- Slowly add egg mixture while mixing. Pour into crust.
- Place in water bath and bake 2 hours. Turn off oven, crack door for 1 minute, then close and rest 1 1/2 hours.
- Chill in fridge for 6 hours.
- Warm pan, remove cheesecake, and slice with a hot knife. Serve.
