Sweet Treats Saturday: Sour Cream Cheesecake

I've made a few cheesecakes before, but this sour cream cheesecake sounded delicious.  The one catch? It's made in a rectangular cake pan. For anyone that's made cheesecake, you're probably used to using a spring-form pan... one where the sides come off once the cake is based, leaving you a perfectly formed, round cheesecake.

So I decided to humor the recipe author (Alton Brown or at least, Food Network) and stick to the plan.

I made some slight modifications to the crust recipe as it called for whole graham crackers.  In these days of modern technology and convenience, I opt for already boxed graham crumbs.  However, feel free to refer to the regular recipe if you can't find those in your grocery store.

Slice of cheesecake

Graham Cracker Crust

Ingredients:
3 cups graham cracker crumbs
2/3 cup granulated sugar
1 1/2 sticks of butter, melted

Preheat oven to 300 degrees.

In a medium bowl, mix the graham cracker crumbs and sugar.  Once combined, add the melted butter and mix until thoroughly coated.

For the purpose of this recipe, press 2/3 of the mixture into the bottom of a parchment lined 9x13" pan.  Spread remaining 1/3 of the crumbs onto a baking sheet.  Bake both for 10 minutes.  Let cool.

Graham cracker crumb mixture baked in the bottom of the pan

Remaining 1/3 of cooked crumbs will be used for the sides of the cheesecake.


Sour Cream Cheesecake
Recipe from Alton Brown

Ingredients:
20 oz. cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tbsp vanilla extract
2 whole eggs
3 egg yolks
1/3 cup heavy cream

Preheat oven to 250 degrees.

In a mixer with a paddle attachment, beat the sour cream for 10 seconds.  Add the cream cheese (room temperature) and sugar and mix on low for 30 seconds then turn up to medium.

In a separate bowl, combine the vanilla, eggs, egg yolks, and heavy cream.  With the mixer on medium, slowly pour the liquid mixture in.  When half of it is incorporated, scrape down the sides.  Once completely combined, pour into the cooled crust.

Place rectangular pan into a pre-heated water bath (I used a rimmed jelly roll sheet) and in the oven for one hour.  After an hour, turn off the oven and open the door for one minute.  Then, close the door and bake for one more hour.

After baking remove from the water bath and refrigerate for at least 6 hours.  When ready to serve, place pan in a hot water bath for about 15 seconds.  Unmold from pan.  Press additional graham cracker crumbs into sides of the cheesecake.  When slicing, run the knife under hot water and wipe down between slices.

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