Alton Brown Cheesecake Recipe

This Alton Brown Cheesecake recipe (based on the “Best Cheesecake” no-water-bath method) is a creamy and decadent dessert, which calls for rich cream cheese and a buttery graham cracker crust. It’s a foolproof classic, ready in about 7 hours and 35 minutes (including cooling time).

Alton Brown Cheesecake Ingredients

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (170g)
• 2 tbsp sugar
• 1 tbsp brown sugar (can substitute white)
• 7 tbsp butter, melted

For the Cheesecake

• 32 oz cream cheese, softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cup sour cream (160g)
• 1 ½ tsp vanilla extract
• ⅛ tsp salt
• 4 large eggs, room temperature, lightly beaten

How To Make Alton Brown Cheesecake

1. Prep the oven and crust: Preheat oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and brown sugar. Stir well. Add the melted butter and use a fork to mix until the ingredients are well combined and resemble wet sand.
2. Form the crust: Pour the crumb mixture into a 9-inch Springform pan. Press the crumbs firmly into the bottom and slightly up the sides of the pan. Set aside.
3. Cream the cheese: In the bowl of a stand mixer (or large bowl with a hand mixer), add the softened cream cheese. Stir or beat until smooth and creamy. Important: Don’t over-beat or you’ll incorporate too much air, which can cause cracks.
4. Sweeten: Add the 1 cup of sugar to the cream cheese and stir again until creamy and combined.
5. Add flavor and tang: Add the sour cream, vanilla extract, and salt. Stir until well-combined. If using a stand mixer, pause to scrape the sides and bottom of the bowl with a spatula to ensure no lumps of plain cream cheese remain.
6. Add eggs gently: With the mixer on low speed, gradually add the lightly beaten eggs, one at a time. Stir just until each egg is incorporated. Once all eggs are added, scrape the bowl again and ensure everything is combined. Do not overmix.
7. Bake: Pour the batter into the prepared springform pan. To insure against leaks, place the pan on a cookie sheet lined with foil. Transfer to the center rack of the oven. Bake at 325°F (160°C) for 50–60 minutes.
8. Check doneness: The cheesecake is done when the edges are slightly puffed and perhaps lightly golden, but the center still springs back to the touch and is “Jello-jiggly.”
9. Cooling phase 1: Remove from the oven and set it on top of the stove (the warmest spot). Let it cool there for 10 minutes.
10. Loosen the edge: After 10 minutes, run a knife gently around the inside edge of the pan to loosen the crust. This helps prevent cracks as the cheesecake shrinks while cooling. Do not remove the ring yet.
11. Cooling phase 2: Let the cheesecake cool for another 1–2 hours until it is near room temperature.
12. Chill: Transfer to the refrigerator and allow to cool overnight or for at least 6 hours. Remove the springform ring just before serving.

Recipe Tips

• Room Temperature Ingredients: This is non-negotiable. The cream cheese, sour cream, and eggs must be at room temperature to ensure a smooth batter without over-beating.
• Brick Cream Cheese: Use full-fat, brick-style cream cheese. Do not use the spreadable kind in tubs, as it has a higher water content and will not set properly.
• Don’t Over-bake: The center should still wobble when you take it out. If it is firm, it is over-cooked and the texture will be dry or grainy.
• No Water Bath: This specific recipe is designed to be baked without a water bath, relying on the low temperature and gradual cooling process to prevent cracks.

What To Serve With Alton Brown Cheesecake

• Fresh Berries: Strawberries, raspberries, or blueberries.
• Fruit Sauce: A strawberry or raspberry coulis (see Mary Berry’s recipe).
• Whipped Cream: Freshly whipped and sweetened.
• Chocolate Ganache: For a decadent finish.
• Salted Caramel: Drizzled over the slice.

How To Store Alton Brown Cheesecake

• Refrigerate: Store leftovers in the fridge, covered loosely with plastic wrap or in a cake keeper, for up to 1 week.
• Freeze: You can freeze the whole cheesecake or individual slices (without toppings). Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Alton Brown Cheesecake Nutrition Facts

• Calories: 500kcal
• Protein: 8g
• Carbohydrates: 32g
• Fat: 36g
• Saturates: 22g
• Sugar: 24g
• Salt: 0.5g

Nutrition information is estimated per slice (based on 12 slices).

FAQs