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Sour Cream Cheesecake
Recipe courtesy Alton Brown Show: Good Eats Episode: Cheesecake Overall User Rating: 
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I'm in love.
07/21/2008 at 08:32pm
User: Lisa from Orlando, FL User Rating:
This cheesecake is the best I've ever made, not to mention the best I've ever tasted. I did follow reviewer suggestions and added 20 minutes to the bake time before shutting the oven off. I also used a spring form pan and covered the bottom with 4 layers of foil. For the water bath, I didn't have a large enough pan, so I used an aluminum roaster that I bent a little to fit the pan in. It worked great. I would highly suggest that you watch the cheesecake episode on YouTube before baking the cake. It really helped me out. You can get to it by searching for "Alton Brown Sour cream Cheesecake" and the videos will show up in 2 parts.
Pretty Good
07/13/2008 at 05:45pm
User: Anonymous User Rating:
I made this cheesecake, but changed a few things. Instead of a graham cracker crust, i used oreo cookies, i took the creme center out before crushing them, and just added alittle bit of sugar and enough melted butter so that if squeezed in plam of hand it would hold together. I also used a spring-form pan with foil wrapped around the bottom and going almost to the top of pan. I pressed the cookie mixture into the bottom than poured 3/4 of the cheesecake mixture into pan, than melted some semi-sweet chocolate and whisk it into the remaing cheesecake mixture, than drizzled it onto the top of the cheesecake and used a knife to carefully mix in. I preheated my oven to 300 degrees with the hotwater bath. Than cooked the Cheesecake for 1 hour at 275 degrees, than moved the temp up to 325 degrees for another hour. If you try it my way just keep an eye on the cheesecake, and once it wiggles and is slightly firm to the touch its done. It didn't get much color on the top at all, but was really good!
AMAZING
07/05/2008 at 02:31pm
User: Dawn from Woodstock, IL User Rating:
The cheese cake was the best cheese cake my husband and I have ever had. If you like a very moist, fluffly, creamy cheese cake texture... you will love this one. We have found that every cheese cake we have store bought, is just too heavy in texture, leaving you feel like you are eating a cake, a heavy cake. This cheese cake was super easy to make .... but you must be patience, for the end result comes hours later!!! YUMMMMM
Best Cheesecake ever!
07/03/2008 at 07:03pm
User: Jonathan from Greenbrier, TN User Rating:
That's what everyone tells me who has tried my cheesecake made with this recipe. I've made three so far in the last two weeks and they never last long. The third one I substituted Nilla Wafers for the Graham Crackers when making the crust and that turned out well too.
GREAT!!!!
06/30/2008 at 04:28pm
User: Anonymous User Rating:
I love cheesecake, but never made it before....I tried this recipie and it was just fantastic.
Baking method
06/26/2008 at 01:02pm
User: AMY from Dover, TN User Rating:
I came here for the baking method more than the recipe. I have a recipe that I really like but no matter what I did, it would crack and brown. I don't want either of those things to happen. So I gave AB's method a try. I got the smoothest, creamiest cheesecake ever, with no cracks or browning. I was working from memory so I got the temp wrong. I set the oven at 275. Baked for one hour, vented the oven very briefly and left it for another hour. Chilled it for as long as my heart could stand it and then had to fight for my piece. This is the only baking method for me. The top was slick and shiny, kind of looked like it had an apricot glaze already on it. My yolks were orange, but very fresh as I took them out from under the hens. Mine was firm when it came out of the oven so the slightly higher temp must have made a difference. Now I'm going to make another to send to my daughter who just blessed us with a beautiful baby girl! Thanks AB for passing along an excellent baking method. I imagine the recipe is equally as good.
best cheesecake ever
06/19/2008 at 11:33pm
User: sarah from Sierra Vista, AZ User Rating:
I tried the sour cream cheesecake and It was delicius. It was not too sweet or sour. I expected it to be O.K. It was teriffic!
Excellent!
04/07/2008 at 03:23pm
User: Dre from Omaha, NE User Rating:
This is the perfect texture for a cheesecake. Rich, smooth and creamy. Scraping the bowl is very important to get the right consistency. This is a great base recipe to experiment with other additions, crusts, and toppings. I have made this cheesecake a few different ways, but each time I used a springform well lined with foil and I built the crust up on the sides before I filled it(as opposed to pressing it on the sides of the finished cheesecake). As with many Good Eats episodes Alton posts them on YouTube if you missed this one like I did.
Just darn good
03/27/2008 at 02:05pm
User: Sylvia from Marysville, CA User Rating:
This is a melt in your mouth cheese cake.
superb texture and taste
02/25/2008 at 03:37pm
User: Susan from Frederick, MD User Rating:
This was an excellent cheesecake. The crumbs you add to the side of the cake add immeasurably to its appearance. The taste is wonderful. I also was glad to see that no lemon zest or juice was added. I did bake in a springform pan covered in heavy duty foil to prevent leakage and it worked beautifully. I also made sure the water was very hot. I did not add parchment paper to the bottom or sides, but sprayed with oil. The sides removed easily, the bottom was not as simple. But the taste made up for it. This kept beautifully for the three days it took for my family to devour it.
The Best!!
02/03/2008 at 07:14pm
User: Marisa from Canal Winchester, OH User Rating:
This is the best cheesecake I have ever made! So creamy & easy to make!
My Mom's Favorite
01/29/2008 at 03:40pm
User: Becca from Jackson, TN User Rating:
After reading all the reviews, I just had to try this sour cream cheesecake. I made it and it was "so creamy and delicious". Like the others, I cooked it for 2 hours at 250 degrees. My Mother just had to have a piece while it was still warm. She loved it. However, I did make one mistake...I misread the recipe and used a 13x9 pan instead of a 9x3 but it was still a "success". Thanks Alton!
Absolutely Fantastic!!
01/27/2008 at 04:14pm
User: Nancy from Coldwater, OH User Rating:
We followed AB's recipe exactly and made a picture perfect cheesecake! It set just right, no cracks or anything, it tasted heavenly and it was sooo creamy! Thank you for another fantastic recipe AB!
Great cheese cake
01/20/2008 at 05:05pm
User: Anonymous User Rating:
The first cheese cake that I have ever made was this one. I made it for a potluck and everyone commented on how great it was. I also made a blueberry syrup to accompany it. I did have to bake it longer than 1 hour and 1 hour rest. Probably more like 1.5 hours. PS: I watched the show on youtube (as well as many other Good Eats episodes!)
Divine!
01/20/2008 at 03:42pm
User: deborah from hamden, CT User Rating:
first time i had a cheesecake disappear so quickly! light, sweet and just the right amount of tanginess that i love, and oh so smooth... AB, you've done it again! just make sure water is boiling hot for water bath and perhaps bake for 15-20 min longer.
The best cheesecake ever!!
01/20/2008 at 12:29pm
User: Barbara from Woodhaven, MI User Rating:
I have made alot of cheesecakes, but this is the best and easiest of all. I took this cheesecake to a friends house to celebrate their 40 anniversary party and it was gone in minutes. I have never had one crack and I have made 4 in the last two weeks.
Great Every Time !
01/17/2008 at 06:55pm
User: Marlene from Flower Mound, TX User Rating:
I have made this cheesecake several times, and it comes out perfect every time. My family and friends rave about it! Thanks, AB.
Delicious flavor, but need to make some adjustments.
01/13/2008 at 04:17pm
User: Kristin from Clarksburg, WV User Rating:
The taste of this cheesecake was incredible and I got so many compliments at our Christmas Eve dinner. However, I had a few issues. First of all, I found that coarsly crushing the graham crackers made it difficult to for the crust. I found that crushing themn all the way helped them to stick together and be more "crust-like". Also, I wish there was a better way to test for doneness before the last step. Mine was very jiggly but the directions stated that it would be. (I've made other cheesecakes and this is always the case.) So I followed the instructions to a T with turing off the oven, opening the door for 1 minute, then closing the door for another hour. When I opened the oven for the last time, my cheesecake didn't have that nice golden color that Alton's had on the show. I may need to try baking for an hour and 15 mins. next time. (I knew better than to turn the oven back on to let it bake any longer.) I let it cool and refrigerated it overnight, hoping it would set up. The next day, it seemed very firm when I took it out of the frige. But, when I unmolded it, it instantly collapsed on the plate. Next time I will try using cooler water and dipping for less time. Overall, the flavor was great. The sour cream added before the cream cheese is a great tip. I will definitely make this again with these changes.
Awesome!
01/08/2008 at 04:11pm
User: Sunshine from Sherwood, AR User Rating:
This cheesecake is wonderful! Plus, this is the first time my cheesecake hasn't cracked! Thanks to Alton's tips from his show! The only change I made was using regular margarine rather than unsalted butter for the crust. The texture of it is amazing. Quickly became a favorite!!
Superb!!!!
01/02/2008 at 06:23pm
User: Lauren from Fountain Valley, CA User Rating:
This was my first time making a cheesecake. it absolutely was delicious! my family was blown away by the texture and flavor! thanks a bunch Alton!!! you've done it again! :)
A Cheesecake Recipe That Works!
12/19/2007 at 10:26pm
User: Sigrid from Traverse City, MI User Rating:
I made Alton's cheesecake today, and WOW it's absolutely awesome. Smooth like silk, it melts in your mouth, and there's so much flavor! I added Dr. Oetker Rum Flavoring, Lemon Zest with a little juice, and 1 Tablespoon of real butter. This is now my favorite Cheesecake! I think what really made this cake turn out so well was the hot water bath. I never tried that before and no wonder all my other cheesecakes turned out solid like a rock, unedible. Thanks Alton!
Amazing!!
12/14/2007 at 09:22pm
User: Whitney from Salem, OR User Rating:
My husband used this recipe as his first cheesecake attempt last night, and it was a major success. He took one cheesecake to his work potluck, and no one could believe it was homemade. We took a second cheesecake to my parents, and they loved it so much they had it for breakfast!! Thanks Alton, for the fantastic recipe!! BTW, to everyone who's had trouble with consistency, make sure your water bath is BOILING water, not just warm or hot water.
Excellent!
12/12/2007 at 07:15pm
User: Anonymous User Rating:
This is the only recipe I've ever made where everyone at the party wanted the recipe. Really creamy and a great flavor. I used a springform pan (wrapped in tinfoil to prevent leaks) instead of the tall cake pan and had no problem.
Super
11/17/2007 at 10:19pm
User: LISA from Nitro, WV User Rating:
I love this cheesecake! I usually like the creamy and light style, and this cheesecake does not disappoint! Super. Alton has done it again!
help please
11/17/2007 at 04:00pm
User: Anonymous User Rating:
Could some one explain how he covers the pan in parchment paper, and how to take the cake out of the pan when its done? I didn't see the episode
yum! creamy and delicious
10/09/2007 at 03:15am
User: Ksenya from San Bruno, CA User Rating:
and bless you, Alton, for not adding lemon to the cheesecake recipe. that's why i never order cheesecake in a restaurant - completely ruins it for me.
Loved it
08/29/2007 at 10:20pm
User: BEV from pataskala, OH User Rating:
I do agree to keep it in the oven for at least 30 minutes to 1 hr more. This is the first time I made one without cracking. I wish I could make it with lower fat cream cheese . I wonder if you could ? It is easy to remove the parchment paper. I thoought it would be problem. Alton B. is the bomb !!!
Light and Tangy
08/19/2007 at 01:00am
User: Vince from Tucson, AZ User Rating:
This cheesecake has the typical texture, but it is lighter than a new york cheesecake. The sour cream also adds a nice little tanginess that most cheesecakes lack.
Excellent technique, but not my favorite cake
08/13/2007 at 01:04am
User: M from Portland, OR User Rating:
I was pretty nervous about making a cheesecake in a 9X3 round pan since I've always used a springform, but I followed Alton's instructions and it works perfectly. Not one crack, and it slipped out of the pan easily. Great flavor! My only complaint is the cake's texture. This is a very light, fluffy cheesecake, and I like them dense and firm. I won't make this one again, but I sure will use this pan instead of a springform!
My mother would be proud of her son
08/07/2007 at 09:34pm
User: Sly from Alpena, MI User Rating:
I made this Sour Cream Cheesecake today (8/7/07). I taped the show so i wanted to do it right, i even brought two 9x3 cake pans,along with the cardboard cake rounds. One thing that Alton Brown mentioned at the end of his show that's not in the printed recipe is that if you think your cheesecake is going to "Crack",is to add one Tablespoon of "Cornstarch" to the batter. I also read some of the reviews and i too cooked the cake for 2hrs instead of the 1hrs it called for and still left it in the oven for another hour after turning off the oven. The cake was not somewhat brown on the top like it was on his show, so what i did was turned on the broiler for 5 mins. The Cheesecake came out "PERFECT". My mother would be proud of me. This is a "KEEPER".
AB makes me laugh
07/30/2007 at 12:00pm
User: Mike from cornwall bridge, CT User Rating:
Going to make this in a few minutes but had to comment on AB's humor. 33 graham squares, why not 16 crackers? Let door hang open for 1 minute, yeah AB like that is going to make a difference. Every recipe he makes he has to put in a little ball busting trivial task. Just AB's signature on the recipe.
Hmmm Ovens matter
07/20/2007 at 10:01pm
User: Shawn from Gretna, NE User Rating:
I like the ease of the recipe but I have a crappy oven I guess. I think his recipe is very easy but it is for a person with a much more consistent heating oven. I think Alton's pizza stone idea is great. It should work well for my oven. I just need to find a pizza stone now!
Learning to make cheesecake
07/18/2007 at 11:50pm
User: Anonymous User Rating:
This is a great learning experience in producing the perfect cheesecake.
WOW
06/22/2007 at 05:36pm
User: carmella from yuba city, CA User Rating:
I made this cheescake for my boyfriend and he just loved it. Very easy to make and came out just great. I smashed up fresh strawberries and topped the cheesecake with the fresh strawberries. Just outstanding. This is one of the best cheesecakes i have made. The taste was so good and smooth just melted in your mouth. Thanks Alton i will make this again. =)
mmmmm...
06/21/2007 at 12:20pm
User: Hannah from Spokane, WA User Rating:
Easy to make, tastes great - so rich and creamy! We served it with strawberries and fudge sauce. Wonderful!
Perfect
04/24/2007 at 06:58pm
User: Ruth from Humble, TX User Rating:
Best cheescake I've ever made, Thanks Alton!
Worth the time
04/12/2007 at 09:45pm
User: Anonymous User Rating:
Restaurant quality!
cheese cake
04/07/2007 at 08:06pm
User: Anonymous User Rating:
the best sour cream cheese cake ever my family requests it at every get together thanks alton
Fantastic cheescake - Alton knows his stuff!
02/26/2007 at 12:32am
User: Anonymous User Rating:
I have made this cheescake twice now and as soon as it is gone I will be harassed to make another one! Creamy, delicious, and beautiful with no cracks, this truly is a wonderful recipe. One minor complaint - as experienced by other reviewers, the cooking times are WAY off requiring a little guess work, but overall, this cheesecake is fantastic.
My tastebuds love it; if only my cardiologist did...
02/17/2007 at 01:31pm
User: Doug from richmond, IN User Rating:
Absolutely awesome recipe; I baked for 1.5 hours and then let sit for another hour and got perfect texture. A GREAT recipe, too bad that it's so unhealthy...but that's the whole point of cheesecake!
yummy
01/15/2007 at 03:28am
User: Anonymous User Rating:
loved it nice and creamy
my 1st cheesecake
12/28/2006 at 09:54am
User: Damon from Orlando, FL User Rating:
This was fun to make and turned out great! For me, and everyone who tried it, said it was the best they had ever had. It was awesome!
Very Nice
12/27/2006 at 08:48pm
User: Denny from Layton, UT User Rating:
A very nice Cheesecake and easy too.
The hit of our holiday potluck
12/14/2006 at 03:25pm
User: Anonymous User Rating:
This cheesecake has a wonderful flavor, and though waiting two hours for something to bake isn't my idea of a good time, the texture was outstanding. I made mine in a springform pan (scandal!)
mmmm mm mmmmmmmm
12/08/2006 at 01:43pm
User: joann from tarawa terrace, NC User Rating:
this was so simple and yum, i could eat it everyday if my waist line could handle it. bravo alton bravo!
Loved it!
11/16/2006 at 08:17am
User: Martha from independence, KY User Rating:
It was a little more invovled than other cheesecake recipes I have made but it was worht it! The only thing is that I used a springform pan when it should have been a regular cake pan. The instructions should say that right up front to avoid confusion! :)
Best cheesecake
10/14/2006 at 04:18pm
User: Anonymous User Rating:
This has become the only cheesecake my husband will eat. He no longer likes any other, even from pastery shops and bakeries.
Cheesecake cloud
10/13/2006 at 11:24am
User: Dawn from Garland, TX User Rating:
The best and easiest recipe I've made. The toughest part was not peeking while the cheesecake was baking. The texture and flavor is outstanding.
The Gold Seal of Cheesecake!
10/10/2006 at 12:25am
User: Lyle from Raleigh, NC User Rating:
Wonderful traditional cheesecake with great texture. Follow the directions and you be very happy.
Learn New Things Every Day
09/05/2006 at 12:24pm
User: Anonymous User Rating:
Well, I made this recipe with my boyfriend. It is uber rich and and very creamy. The sour cream adds a delicious tang along with the cream cheese. We did discover though, after making this cheesy delight, that my boyfriend is lactose intolerant and he spent a few good hours in the bathroom. But if he is will to endure that pain just for another piece of cheesecake then this recipe must be pretty spectacular.
versitle
07/11/2006 at 08:59pm
User: Anonymous User Rating:
I use this recipe frequently adapting it whatever I feel like on a whim. Frequently, I also serve each slice with a sweetened wine and fresh strawberry reduction or a strawberry and orange sauce.
Awesome
07/09/2006 at 03:51pm
User: Don from Oklahoma City, OK User Rating:
This was my 1st attempt at a cheesecake. In a word, awesome! That was my family's response.
Best Cheesecake Ever... hands down
07/06/2006 at 12:56pm
User: Penny from Montgomery, AL User Rating:
I came here today to print the recipe again. And thought I would share that this cheesecake has gotten me more compliments than anything else I have ever made. People ALWAYS ask me how did I make it so creamy. Follow his instruction verbatim! The only thing different I do is use a spring form pan and not do the water bath. Still turns out wonderful.
If
06/19/2006 at 09:19pm
User: Mk from Omaha, NE User Rating:
you do everything he says to do, you will make the best cheesecake you have ever had!
IMPORTANT
06/18/2006 at 11:22am
User: Vicki from Sarasota, FL User Rating:
The booboo here is the fact that the directions don't say the the water bath has to be boiling water! If the water is not very hot when you place the cheesecake into it...then the cheesecake doesn't cook properly. I found this out when I made creme brulee (which requires a water bath). It has to be boiling water and then placed immediately into the oven, otherwise the middle never finishes cooking. Also...the directions don't say to use a springform pan? I did, but I put a piece a foil around the pan so the water couldn't get in. Hope this tip helps everyone :)
VERY GOOD
06/12/2006 at 11:51pm
User: karen from west valley, UT User Rating:
very easy to mAKE AND VERY GOOD
Stick to your own recipe
05/22/2006 at 11:15pm
User: Anonymous User Rating:
Tried to make twice and it did not come out either time. First time was my fault, water got to the cheesecake in the water bath. Second time everything done correct, but the cheesecake came out underdone. I'll stick to my normal recipe...
Excellent & Easy
05/15/2006 at 09:00pm
User: Pearl from South San Francisco, CA User Rating:
This is an excellent cheesecake, very smooth and creamy. I added lemon curd on top after it was chilled and got rave reviews from my family. Would definately make this again.
wunderbar !!
04/13/2006 at 05:22pm
User: TINA from newton, NJ User Rating:
the best cheescake yet and i tried many,i substituted peacan shortbreadcookies for the bottom and it was delicious thanks (love your show )
Absolutely perfect
02/10/2006 at 05:13pm
User: Lisa from Sarasota, FL User Rating:
The best kind of cheesecake for anyone looking to try an alternative to the heavier New York style cheesecake. It's smooth and has a great tasting, not "mushy" crust that can sometimes be found with other cheesecakes. The taste is out-of-this-world. It's my personal favorite. I make it all the time for friends and family and they always ask for more.
Not one crack!
02/08/2006 at 03:18pm
User: Kianna from Fayetteville, NC User Rating:
I followed the recipe (as I watched the show, bless DVR!) to a T and it came out perfectly! I need fruit topping, so I added a strawberry glaze, and I must say this is the best and fluffiest cheesecake I've made to date. NY cheesecake lovers, this is not the recipe for you!
Good recipe!
02/05/2006 at 03:13pm
User: Caitlin from Athens, GA User Rating:
This recipe worked pretty well for me. As everyone else has warned, the cheesecake takes longer to cook than Alton says. I baked it for an extra half hour. I recommend trying crushed Oreos instead of graham crackers for the crust. I also whipped up a strawberry syrup for the top of it. I heated a pint of halved strawberries halved, about a 1/4 cup of sugar (depending on how sweet your berries are!) and a teaspoon of vanilla. Then I pureed about a third of the mixture in the blender. Then I chilled it all overnight. It was great! However, note that in Alton's latest cookbook, I'm Just Here For More Food, he says he's found a better recipe. The changes are as follows: Use 3 whole blocks (24 ounces) of cream cheese, use only 1/2 cup of sugar, use only one cup of sour cream, and instead of the heavy cream, use 5oz of sweetened condensed milk. The rest of the recipe is exactly the same.
Great!
02/02/2006 at 10:45am
User: Sara from Buckhannon, WV User Rating:
I have made this twice and loved it both times. Very creamy- and using lower fat cream cheese and sour cream does not change this cake. I did have to bake it longer than called for but it is still worth the effort.
Sour Cream pound cake
01/25/2006 at 06:16pm
User: Debra from Paris, TX User Rating:
AMAZING! I made 12 this christmas. One family member wound tell another and the baking was on. It always comes out the same perfect. This is going to replace my old recipe. I tell people that it's made with sour cream and get a lot of "no ways". Hope that you will try this you will never use any other recipe. Alton has done it again. He never fails to be the best.
fabulous
01/22/2006 at 01:12pm
User: nancy from Doylestown, PA User Rating:
This was my first cheesecake...I have tried a half a dozen since, this is always perfect and delicious!
OK But Not The Best
01/08/2006 at 12:39pm
User: Allison from Jacksonville, FL User Rating:
I was a bit disappointed. It looks beautiful and is very light and creamy, but I think the Crack Proof Cheesecake recipe from Food 911 is much, much better. As my husband put it, this one doesn?t have enough ?cheesecake? flavor. The Food 911 version is also easier to prepare.
Great
01/02/2006 at 11:08am
User: Anonymous User Rating:
I cooked mine way longer than was recommended and it still never browned, but the taste was fabulous. Great recipe.
The Best Cheesecake....Ever!
12/14/2005 at 10:39am
User: Tim from EHT, NJ User Rating:
Alton has solved all my cheesecake problems. This is simply the best cheesecake recipe around. It's very easy and you can add many things to it and spice it up to your liking.
easy and wonderful
12/10/2005 at 03:55pm
User: Marcus from Charleston, SC User Rating:
I did alot of hunting for a lite and creamy cheesecake, Alton has never failed me so I read the reviews and changed only one thing. I baked it for two hours and then let it rest for one. Everyone raved...my hunting is over.
Awesome!
12/07/2005 at 03:43pm
User: Kristina from York, PA User Rating:
This cheesecake was sooooo good. I'm glad I read the reviews first, so I cooked it longer. I did an hour and 15 minutes for each step instead of an hour and it was perfect. It was rich, yet light and smooth...mmmm...I want more.
best ever
12/02/2005 at 11:04pm
User: mary from st petersburg, FL User Rating:
wonderful recipe....great taste...easy directions...real NY cheesecake taste
Sara Lee
11/29/2005 at 11:12am
User: Sara from Bowling Green, KY User Rating:
Alton knows his stuff! I made this cheesecake for Thanksgiving and it was gone before I got any! The cook time in the oven was a little off. I ended up cooking it for two hours instead of one, but it came out perfect without any cracks. This is the best cheesecake I have ever had. EVER! (and I know cheesecake!)
Tastes good but too creamy
11/29/2005 at 09:53am
User: Eva from Beachwood, OH User Rating:
I liked the taste of the cake but it was too creamy. I'm not sure if it wasn't set completely or it supposed to be that way.
I don't get it
10/06/2005 at 07:44pm
User: Don from Elk Grove, CA User Rating:
The last step. If you unmold it and put the crumbs on the sides ...isn't it upside down?
Possible the best cheesecake in existence
08/29/2005 at 10:35pm
User: Anonymous User Rating:
Well, if the gods tasted this, they'd consider ambrosia and necter poison.
Now my secret
08/12/2005 at 01:09pm
User: Anonymous User Rating:
This Cheesecake is a FAVORITE! I married into a cheesecake making family (new yorkers even) and my husband agrees this is the best one he has had. EVER.
The Best Ever Cheesecake
08/11/2005 at 02:21pm
User: Toni from Aurora, IL User Rating:
I have cooked a variety of cheesecakes over the years, but this is without a doubt the best. My husband asked if I could make a sour cream cheesecake as good as the one he had eaten at a restaurant. I looked at several recipes but Alton's version looked like it would be a good match. It was fantastic. I shared the cheesecake with four couples and they all loved it. I added a bit more sugar and increased the cooking time and it turned out perfect. Thanks Alton.
Nice Cheesecake
08/02/2005 at 02:29pm
User: Austin from Phoenix, AZ User Rating:
Came out well, the only recipe that did not crack. As others have said cooking time is TO short. I think i did only an extra half hour with the heat off, but it still was not totaly done.
the best cheesecake(custard pie) ever!!!!!!
07/20/2005 at 02:38am
User: Sam from Chicago, IL User Rating:
I absolutely recommend this recipe to anyone. AB did a superb job!I scritcly follwed the recipe and it was MAGNIFICENT although I was a little impatient about how long it took but it was worth it. VERY rich, creamy, light and fluffy. Everyone in my family loved it. I put good eats fudge sauce on top too. I am definitely making it again and again. WAY TO GO AB!!!!
My first cheesecake
07/14/2005 at 10:24am
User: John from Maineville, OH User Rating:
Not a big fan of cheesecake so I made it for friends and family. All loved it! I also found that it required more baking time and used other custards I have made to gage doneness, amount of jiggle. Alton has never let me down!
Totally Awesome
07/12/2005 at 04:56pm
User: Marianne from Somerville, MA User Rating:
This cheesecake is incredible. I had to bake it longer than 1 hour but it was amazing. No one at work could believe it was homemade!
awwwwwwwwwwesome
07/10/2005 at 10:08am
User: jennifer from fremont, OH User Rating:
this recipe is just awesome and so easy to make, my husband just raves over it!
sour cream cheesecake
07/09/2005 at 08:51pm
User: Anonymous User Rating:
awesome
Really good cheesecake
07/08/2005 at 12:26am
User: CHANDRA from Chicago, IL User Rating:
I made this for my parents and they ate it up. The cheesecake didn't last longer than two days. It was that good. You have to make this cheesecake.
Awesome Cheesecake
06/30/2005 at 05:16pm
User: Anonymous User Rating:
This is one of the easiest, and most delicious cheescakes I have had the pleasant experiences to make. My husband loved it!! Thank you, Alton!!
Very good
06/30/2005 at 03:15pm
User: Anonymous User Rating:
Very good taste, but I agree - took longer to bake and the texture was a bit off. Still, it had a great taste.
best cheesecake ever
06/11/2005 at 07:20pm
User: Anonymous User Rating:
everyone who tries this loves it, no other cheeseacke recipe anywhere compares.
Luxurious
05/27/2005 at 07:30am
User: MARTINA from NORFOLK, VA User Rating:
I followewd the recipe exactly and even printed out the transcript to make sure I got it right. The only problem was that I had to serve it halfway through the chilling time, because our guests arrived earlier than expected. Tasted great, but was not fully set. The next day, though, it was absolutely perfect; as good as any cheesecake shop. Definitely wait the full 6 hours, or longer. Alton's recipes have never failed me.
Great (:
05/15/2005 at 12:50am
User: Anonymous User Rating:
Definatly worth making, but remember to follow all the dirx even the ones that sound stupid (:
Best Cheesecake Ever
04/02/2005 at 02:56pm
User: Anonymous User Rating:
This is a wonderful cheesecake! The only problem is the baking time, definitely not enough. I'm going for 2 hours bake and 1 hour set next time. The flavor is out-of-this-world though!!!
Way yummy
03/23/2005 at 07:55pm
User: MIKE from Colleyville, TX User Rating:
Go Alton!!!!
Creamy and Delicious!
03/22/2005 at 09:31am
User: Heather from Shirley, NY User Rating:
This recipe is terrific! I have made it several times and it always turns out perfectly. It's creamy, smooth and rich yet not too heavy. Easy to make and practically fool proof. If you can follow a recipe this one will work everytime.
wow!
03/05/2005 at 05:22pm
User: CAMILLE from eagle Mountain, UT User Rating:
This was the best cheesecake I have ever tasted! It was not as difficult as I thought it sounded, and it did take 2 hours to bake instead of 1, but the results were wonderful. I used my springform pan lined with foil in the water bath, but I think I will make this on a regular basis and plan on buying a 3in tall cake pan.
WOW
02/18/2005 at 08:54am
User: DENISE from Union, KY User Rating:
I bake alot of cheesecakes and this is the best plain cheesecake recipie I've found.
Failure first time - will definitely try again..!
02/11/2005 at 10:50pm
User: MIKE from Florence, WI User Rating:
I followed the recipe verbatim... but the cheesecake wasn't even close to being done... but... based on the fact that Alton Brown is my hero... and... the very positive reviews on here... I will definitely try it again, but bake it longer... if anyone has a better idea of how long I should bake it, please email me at "butterfm@hotmail.com"... thanks..!
The Best
02/03/2005 at 08:55am
User: GORDON from Manchester, NH User Rating:
The best cheesecake I have ever had. Full of flavor, but very light. The texture is perfect. Also, very easy to make.
Fantastic
01/31/2005 at 09:17pm
User: HEATHER from palatine, IL User Rating:
it helped that i was able to watch the episode Alton Brown featured this recipe. i've always wanted to find a cheese cake recipe where my cake didn't crack and fall. it is a wonderful technique, a delicious dessert and absolutely wonderful!
Sour cream cheesecake, The Best Ever
01/30/2005 at 05:22pm
User: JUDITH from Virginia beach, VA User Rating:
This is the Best that I have ever made, I used one box crushed "Lorna Doon" cookies instead of the graham crackers.
Enough Time?
01/27/2005 at 07:02pm
User: Anonymous User Rating:
After an hour baking and another hour of resting in the oven my cheesecake was still not done. Does the kind of oven make a difference?
Will try again soon!
01/26/2005 at 06:33pm
User: BLAKE from San Antonio, TX User Rating:
I can tell that if I had done it right, this would be the perfect cheesecake. Cream cheese MUST be room temperature, and I would beat it first, not the sour cream - mine came out lumpy. But it had great flavor, and this recipe looks very versatile. For those using a springform pan: wrap the outside in foil before placing it in a water bath if you're afraid of leaks. The cheesecake episode will be on tonight - I'll watch for more tips and try it again!
Great cheesecake, needs to cook longer
01/25/2005 at 03:13pm
User: Anonymous User Rating:
I tried making this cheesecake, which was really easy, and tasted really good, but the center never set up. I wasn't sure if it would continue to set or not, and it didn't. It was probably safe to eat, but I am a little leary of undercooked foods, so I had to throw out the middle part. The outer edges tasted so good though!
Great recipe. Works Very Well.
01/15/2005 at 05:38am
User: THIEN from Arlington, TX User Rating:
This is the first recipe I've used to make cheesecake and I've stuck with it. I had a copy of the episode he used this recipe and it certainyl helped. One thing he mentioned on the episode that is not mentioned on this recipe is that you can add in a tablespoon of corn starch into the mix for security so that you're cheesecake does not crack. And if it does, then you may just cover the top with whipped cream. I have added fruit as I've filled in the mixture onto the crust and it works well, also. And also, you may top the cheesecake with fruit. You know, get creative. 8P
Cheesecake
01/11/2005 at 06:57pm
User: JEANNE from Belleair, FL User Rating:
Outstanding, creamy, light and rich
creamy
12/15/2004 at 01:03am
User: Anonymous User Rating:
The cheesecake was a huge hit, however. I found that it needed more baking than 1 hour @ 250F and 1 hour in a turned off oven.
Simply the best!
12/14/2004 at 09:05pm
User: MICHELE from Land O, FL User Rating:
This is absolutely the best cheesecake I have ever tasted! It's light and has a GREAT flavor. It's easy to make. Tastes great topped with blueberry pie filling. Like the other review suggested, I would recommend the bath on the lower rack if using a spring-form pan.
Excellent
12/13/2004 at 04:31pm
User: Anonymous User Rating:
Everyone that tastes this receipe, loves it.
either the cooking time or oven was wrong.
12/07/2004 at 07:56pm
User: GINA from Valencia, CA User Rating:
I made this cheesecake once. I dont know if it was just the fact that my oven sucked, but I followed the instructions to the T and the cheesecake was not done all the way and was still soft when i cut into it. i ended up putting it back into the oven for an additional hour at the same temperature until it was set. when it was done, i chilled it and cut it. it was the best cheesecake i ever had.
Let's keep this recipe between us
11/18/2004 at 10:41pm
User: CHRIS from Naperville, IL User Rating:
My wife and I have made this three times alreafy. The neighbors can't wait for the next time we make it.
This is the best!
10/22/2004 at 05:30pm
User: WES from Birmingham, AL User Rating:
I have made this one several times, and it is a huge hit every time. This has to be the best cheesecake I've tasted. I end up adding about a 1/3 more sugar than what the batter calls for. Alton, you're the best!
Quite divine, I do believe
09/03/2004 at 08:18pm
User: LYNN from Laughlin, NV User Rating:
This cheesecake was delicious. It had no cracks, and a wonderfully light and creamy texture, which is rather decieving considering how heavy cheesecake actually is. I added some fresh lemon zest and s blueberry topping to this cheesecake when I made it, which complimented it beautifully. I highly recommend using this recipe.
Sour Cream Cheesecake
09/02/2004 at 08:47am
User: LEAH from Campbellsville, KY User Rating:
Was not child prep friendly.
to die for cheesecake
08/12/2004 at 04:40pm
User: HARMON from honlulu, HI User Rating:
love it love it. very easy to make. i don't use a "bath" i use a large pan of water under my cheesecake. my springform pan leaks when i put it into the bath.
best cheesecake
07/05/2004 at 06:14pm
User: TONI from haughton, LA User Rating:
Every time I make this recipe everyone loves it. Even my son who is a chef claims it is as good as any he has ever tasted.
creamy cheesecake
06/11/2004 at 12:56pm
User: Anonymous User Rating:
Alton I've been searching for "the" perfect cheesecake and I have found it!
Cheese Cake Perfection
06/11/2004 at 12:22pm
User: Anonymous User Rating:
Oh yes, this is the perfect cheese cake recipe. No cracks, easy to make and oh so wonderful texture and flavor. Both my family and co-workers LOVED it...whether plain or with a homemade mixed berry syrup. Who knew making a cheese cake was so easy AND lucious!
Look no further!!!!
05/31/2004 at 09:37pm
User: Anonymous User Rating:
This is "thee" cheesecake recipe of all cheesecake recipes. I served it with fresh raspberries but you could use any topping you want.
wow
05/22/2004 at 07:45pm
User: ALLISON from Woodbridge, VA User Rating:
I made this and took it to work...everyone loved it. It was so moist and rich.