Sour Cream Cheesecake

Total Time:
8 hr 35 min
25 min
7 hr
1 hr 10 min

8 to 10 servings

  • Crust:
  • 33 graham cracker squares, crumbled
  • 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
  • 1 tablespoon sugar
  • Filling:
  • 20 ounces cream cheese
  • 1 1/4 cups sour cream
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 3 yolks
  • 1/3 cup heavy cream
Watch how to make this recipe.
  • Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

  • In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

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

  • In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

  • Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

  • When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

  • To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

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4.7 275
This recipe was huge disappointment.   The instructions were too vague.  For example it does not explain that when beating cream cheese that you must beat it until it is smooth and creamy.  My cheesecake was lumpy like cottage cheese.  For a novice cook it is important to know this detail.<div>The oven temperature at 250 is much too low to cook in an hour.  I followed the one hour more in oven with it turned off,  the cheesecake was still not done.   I started looking at  recipes of other professional cooks and the instructions were perfectly detailed and easier to follow.  I threw out Alton's and started over.  Glad I didn't get a huge surprise and serve this to my dinner guests.  It was simply awful experience and a waste of time.</div> item not reviewed by moderator and published
Made this last night's quilt class pot luck. Every piece was gone before any other desserts! Wonderful flavor but it did take a bit longer to bake then recipe instructed. I think it took about 1 1/2 hours rather then the hour. I would not hesitate to make it again!!!! item not reviewed by moderator and published
made this cheesecake, found it to be too sour-creamy for my taste. Baked according to the 1hr cooking time specified.  Was okay after setting up in fridge for 4-5 hrs. Only made it because it contained heavy cream, which I thought would give it a more decadent, rich flavor, but I think the sour cream overwhelmed it somewhat.  Baked in springform pan, no water bath, but did use pan of hot water in oven.  Cake developed a crack when it was in the fridge. This cake would pair well with a berry sauce or rich caramel sauce. If you want a New York dense cake, this is not it. This one is creamy and unfortunately seemed a bit too much like a "no bake" Sara Lee cake.  I like my cakes denser. If you bake it at the 1hr and it seems too "jiggly" don't panic.  It's understandable that many people will feel it's "underdone" but I stuck to the recipe and apart from a minor creaminess in the center which firmed up in the fridge, I was okay with the texture.  It didn't seem "underdone".  Again, my issue with the cake was the balance of flavors, with too much on the sour cream end of the spectrum.  I also used a full 24 oz (3 packs) of cream cheese vs. the 20 oz and it still didn't make a difference in the density of cancelling out the sour cream.  I like SOME tang, but not quite this much.  Naturally, it's up to you and what you are looking for.  Also, if you do decide to bake it at 2 hrs, probably it will just be a bit firmer which is okay too.  Don't panic about the cooking time, either time will most likely turn out fine, just the 1hr will be a big creamier.  I'm still looking for my dream cheesecake! <br /> item not reviewed by moderator and published
Excellent cheese cake.  Substituted with greek yogurt and cottage cheese and added some orange zest and juice item not reviewed by moderator and published
<span>I made this cheesecake for my partner's 33rd birthday and it was absolutely FABULOUS! I ended up making it in a springform pan wrapped in foil and it turned out beautifully. I topped it with sliced bananas, peaches and strawberries that I soaked for 30 seconds in 1 cup water mixed with 2 Tbsp honey to prevent browning. Next time, I plan to turn it into mini cheesecakes in a cupcake tin so that I can have a large selection of individual desserts. This recipe is perfection as is!</span> item not reviewed by moderator and published
I've made this cheesecake several times. It's always perfect! Smooth, creamy without being too dense, just sweet enough, and slices nicely for serving with your favorite topping - although it stands alone just as well.  item not reviewed by moderator and published
I love this recipe, incredibly delicious! Thank you Alton Brown, for making me look like an amazing item not reviewed by moderator and published
I love this recipe, and have made it many times. My future mother-in-law always wants me to make this when they visit us. <div><br /></div><div>I used to used spring forms pans, but then switch to a 9inch cake pan because of this recipe (and because of leaks). I've always had trouble turning it out of the regular cake pan (top sticks to the cake round or whatever I'm using to turn it out on).<div><br /></div><div>So I switched back to a springform pan. A nice tip I read before, is instead of foil for sealing the bottom, I use those bags made for roasting turkeys. I cut some off the top so it doesn't go above the top of the pan, place the springform pan inside, and it creates a perfect seal, so no leaks :D</div></div> item not reviewed by moderator and published
I have yet to make my first homemade cheesecake but after reading about this one and viewing the Alton video, I'm definitely trying this one. It appears from everyone's comments that the ideal oven cooking time is 2hrs on/ 1 hr off, correct ? And , how difficult is it to form the graham cracker crust to the sides of the cheesecake? Do you do this before hand or after? And one more thing, Is it easier to cook in a springform pan vs. a traditional baking pan? CAn you recommend a good one for me? Thankyou and I will let you all know how it turned out when I make it! item not reviewed by moderator and published
This is my go to for the best cheesecake around. After fiddling with several recipes over the years, every time I make this one I get kudos from the eater gallery. Only snag I find is the temperature; after an hour at 250 plus another hour (or two ... or FIVE) in the oven, all I get is cheesecake-flavored pudding. Guess it's my higher elevation, because I must increase the heat. Aside from that, everything else Alton recommends to do is spot on! :) item not reviewed by moderator and published
The most amazing cheesecake ever. Seriously. The only thing I do different is that I add the zest of one lemon, because I like it with a little tang to it. I also do as other reviewers have suggested and bake for 1 hour and then keep in the oven while it's off for 2 hours. Comes out perfect each and every time. People ask me to make this for every holiday, party or function. I think I'm known as the cheesecake lady now! item not reviewed by moderator and published
This was the best cheesecake that I had ever made. Alton did a great job of explaining how to bake this properly so you end up with a winning product. item not reviewed by moderator and published
i love this cheese cake my spirngform started taking on water i read some of the reviews and got ideas on how to avoid this so will try them thanks fellow reviewers item not reviewed by moderator and published
I made this cheesecake as the groom's cake for my brother's wedding. It turned out great!! I followed Alton's recipe exactly, except I did leave it cooking at 250 degrees for an extra 30 minutes (it looked *really* underdone still), and then l turned off the oven and left it sitting in there until the oven was completely cooled. Then put it in the fridge for about 1 1/2 days, until the wedding. It came out perfectly!! I didn't add the extra crumbs around the sides, but made a second "mini" cheesecake to stack on top, and topped them both with blueberries. It was a hit at the wedding, and was one of the first desserts to go (out of many tasty options there). Thanks, Alton!! item not reviewed by moderator and published
This is a great recipe. I'm curious if anyone has tried making mini cheesecakes with this recipe? item not reviewed by moderator and published
Perfect. I made it with gingersnaps instead, but perfect. And the baking time is perfect. Just don't doubt it and go with it. Long and slow is the way to bake a cheesecake. You'll get the perfect colorless top, the even top (no sinking middle) and no cracks. It takes time to perfect such a perfect cheesecake, so give it time and let it bake on low, sit in oven, sit out for about a half an hour and then in fridge over night or at least 8 hours. item not reviewed by moderator and published
I've read the reviews and an extra hour of baking time is NOT needed.Maybe set a little longer than 6 hours, but uhuh to extra cooking time. Follow recipe exacly as written. Only alteration was-my springform pan kept taking on water when I test-immersed, so I baked in a regular 9", insulated cake pan lined w parchment. Crust baked PERFECTLY, but I had to pull the extra crumbs on the baking sheet out early as they were toasting up more quicly than expected. Put the beautiful, uncracked cake into the fridge at 10:30 pm, Sat, UNCOVERED -this is key!If you cover it with foil or plastic it will create moisture and make the crust soggy. Brought to almost room temp for Easter Sunday dessert and then topped with 1/2 cup sour cream mixed w sugar and lemon and passed the extra crumbs. Outstanding. Not too dense. Not like New York where the fork will stand on its own which is also delicious. This version feels modern and not quite as sinful, but does not lack for flavor or decadence. item not reviewed by moderator and published
It was so easy, I made 2 in 1 week! the only thing I would recommend is leaving it in the fridge longer than the 6 hours. I'd say at least 12 hrs, it gets thicker and more wonderful! item not reviewed by moderator and published
This is a perfect cheesecake, lovely texture, delicious. I made this with xylitol(my husband is diabetic) instead of sugar, and it was just fine. I also made Alton's graham crackers (with coconut sugar) for the crust and they were so good. Thanks Alton... item not reviewed by moderator and published
If you're thinking of immersing a spring form cake pan in a bowl of water, wrapping the pan in tinfoil won't prevent water from leaking into the pan unless the wrapping is seamless. Test the pan wrapped in tin foil in a bowl in the sink. If it leaks when empty in the sink, it will leak filled with expensive ingredients in the oven. Rather than risk it, do as I did and DON'T immerse a spring form pan in a bowl of water. I placed two inches of water in a casserole, put a pie plate over that and set my spring form pan on top of the (dry) dish. The benefit of immersing your cheese cake in a bowl of water are outweighed by the risk of ruining the cake and turning it into "soup" like Alton warns. I used a spring form pan, I did not line it with anything, I did not immerse it in a pan of water. My cake released cleanly after it chilled over night in the fridge. I took reviewers' suggestions and added lemon zest to the batter. A dollop of chilled lemon curd is an appropriate topping. item not reviewed by moderator and published
I was skeptical about the cooking method and time, so I was careful to follow to a "T" and it came out perfectly! I made this for a large xmas dinner and found out prior to cooking that my oven was off by 35 degrees! Now we always have an oven thermometer that we check. It tasted creamy, and not a chalky baked type cheesecake. Someone even said it was better than the Cheesecake Factory! Best recipe ever! Trust the method and check your oven! item not reviewed by moderator and published
One word to explain this recipe...PERFECT! item not reviewed by moderator and published
I have made this recipe several times, but the crust was always too thick where the bottom joined the sides. I was looking around and found a way to change that. I use a spring form and do the sides with the crust at the beginning. I use a glass with a flat bottom to tamp the crust down and move it up the sides where I roll the glass around the make sure the gramcrackers made a solid side. I put heavy duty aluminum around the spring form in order to cook the cheese cake just as Alton Brown states. The spring form comes off the cheesecake perfectly and the sides are pre-crumbed. Other that this really simple change I make the cake just as is and it is wonderful!!!!! item not reviewed by moderator and published
Seriously?? If a recipe includes a cooking time that is AN ENTIRE HOUR OFF, it's a bad recipe. I shouldn't have to read user comments to get the real baking time. Thanks, Alton Brown, for ruining my New Year's Eve party. item not reviewed by moderator and published
Love Love Love this recipe, best I've ever had. There are a few changes that are NEEDED though. 1. Increase cooking time to 2 hours, let rest 30 mins after oven is turned off 2. Add zest of one lemon, it gives it a little extra flavor 3. Wrap the outside of your spring form pan in a couple of layers of tin foil to avoid leaking issues. item not reviewed by moderator and published
Top-shelf cheesecake, as good as any and better than most I have ever tasted. Minor modifications: I reduced the vanilla to 1 teaspoon and added the zest of 1/2 lemon. The flavor is sublime, but most impressive was the texture. It came out firm and creamy, blonde on top and no cracks. I will DEFINITELY use this recipe again. item not reviewed by moderator and published
"This was the dessert I made for my church's annual ladies candlelight dinner. There were 72 excellent cooks at that dinner and the 12 hostesses baked their very best desserts. How good was this cheesecake? Not only did it get rave reviews from everyone who tasted it but the six husbands stocking the buffet and doing dishes (and sampling all the desserts) tried to hide some of this one for themselves. " item not reviewed by moderator and published
I've made a LOT of cheesecakes over the years and none of them compared to the creaminess of this one. I followed the directions almost exactly, but I added the zest of one lemon to mine, as I like a lemony flavor. I also baked mine in 4 oz Kerr canning jars and entered them in a county fair. .... won first place and $50 ! the recipe will make about 10 - 4 oz cakes. I only had room in a 9 x 13 roasting pan for 7 and the remainder of the batter I baked in a 6 inch springform pan. I'm going to invest in another 9 x13 pan, so I can do all the batter in the individual 4 oz jars. I put the crumb in the bottom of the jars and blind baked them prior to filling with batter. Also, if you have a FoodSaver, you can vaccum pack the 4 oz jars and freeze them. I cut out 5 x 5 inch squares of red and white checked fabric and put under the rings of the canning jars for presentation. Perfect desert for gatherings and NO MESS cutting the cake. . item not reviewed by moderator and published
my daughter just made started the process at 7pm watched video said about spring form pans leaking ok, so use a cake pan .. o gs how do we get it out now ? lol on us anyone help I just ruined the top thinking to flip out ?? and it got stuck to wax .. birthday tomorrow save me from having to rebake before daughter bf comes over.. item not reviewed by moderator and published
Why after 245 reviews do people still feel the need to mention that this is a good recipe? Without having to sift through a ton of reviews that all sound the same I will jump to what needed help. I thought the cook time wasn't enough and added an additional 30 minutes and let the cake sit for 30. No cracks and was perfectly cooked (conventional oven was used, some reviews mentioned 2 hours. As for some additional suggestions, I added lemon zest to the filling as well as searched the site for mixed berry toppings that can be used to spoon over the top. Overall a good basic recipe for cheesecake that needs some slight modifications. item not reviewed by moderator and published
Ok...the 1rst one I made, I followed the recipe directions and only baked for 1 hr. After the 6 hrs in the fridge, I found a very UNDERBAKED cheesecake. So, Round 2, I followed the reviews and baked my cheesecake 2 hours @ 250. I then let it sit in the oven in the waterbath for another 1 hour. After sitting in the fridge this time, I had cheesecake PERFECTION! This cheesecake is the absolute BEST my friends and family have ever tasted. I'm originally from St. Louis and have had my share of cheesecakes on "THE HILL" and in fine dining establishments...but this recipe tops them all! The sweetness and texture are perfect! I do think this is one of the easier desserts that I have made. Anyway, it's wonderful and I will never use another recipe for this dessert. Why mess with perfection? item not reviewed by moderator and published
I created an account with FoodNetwork just so i could write this review... hands down the best cheesecake i've ever had. My family constantly bugs me to make more, but the biggest feat was pleasing my meat and potatoes father who was born without a sweet tooth, who asked for a 2nd piece! Thanks AB your my Hero item not reviewed by moderator and published
This is the best Cheesecake I have ever tasted. Very easy to make, just follow instructions step by step. Everyone always asks for us to bring this cheesecake for family gatherings. It has become a Birthday cheesecake also. Try it, you will never look for another Cheesecake recipe. item not reviewed by moderator and published
Absolutely the best cheesecake ever - this will be my go-to cheesecake recipe from now on. Followed the recipe as written and it turned out great. Cooling slowly - key to keeping the top from cracking. I think Alton has developed the perfect basic cheesecake recipe - Thanks Alton! item not reviewed by moderator and published
Although the recipe was good it was not what I was expecting. I had hoped to make a denser cheesecake and wished that the recipe instructions would have mentioned that the cheesecake would be light/soft or that we could bake it for 2 hours to get a denser cheesecake. I know that some reviewers commented on this, since I checked after the fact, but I can only read so many reviews before actually trying the recipe out and didn't see that the cheesecake was going to be soft. item not reviewed by moderator and published
I have made this for family and friends for years and always a hit. I usually make 2 and add something to one for a different flavor - cocoa, coffee/kahlua, blueberries, get the idea. Doc has been riding me pretty hard lately so last week I tested this with low-fat sour cream and Neufchatel instead of cream cheese and turned out excellent. Also tried something new last Thanksgiving and used ginger snap cookies instead of graham crackers for the crust and everyone went crazy. They won't let me use anything else give it a shot. Next time I plan to try with crushed almonds baked in and probably almond extract instead of or in addition to vanilla. I'll post again and let you all know how that works out. item not reviewed by moderator and published
this is cheesecake..with the sour and sweet, creamy rich texture. It is not light, but not overwhelming. I liked this recipe better than others, it's the traditional NY style. Got my fix! The cooking process is tricky, you really have to have the temperature right in the oven. The water bath prevents burning. I used a springform pan and it worked fine if I sealed it on bottom. item not reviewed by moderator and published
The family loved this recipe! Though, there were some things I could have done a little better. For one, I didn't allow my cream cheese to get to room temperature, so I just put the entire mixture into a food processor to get rid of the lumps. Next time I'll either allow the cream cheese to sit out or just put it in the food processor by itself to see if it makes any difference. I also, used a non wrapped springform pan, I didn't have any issues.....this time. But next time I will wrap it in foil or use a regular pan, to save myself the worry. But overall, my baking experience was a good one. item not reviewed by moderator and published
Net of reading nearly 200 comments and the so-called extra time in oven [option], I was very nervous about just having read these comments of such soon after my 1 hour + 1 hour rest had been completed (with a slight visual undoneness to the jiggle. However - do not be afraid... I bring you glad tidings [and] of great joy! ; The Cheesecake was a hit and indeed done. It was extremely light, yet dense. Knifing it in slices was like cutting any other cheesecake. It didn't wilt in center (at tip of slice or anywhere else for that matter. It was not airy but light. In any case, I felt so strongly to let you all know this cuz I was stressing out at the thought of bringing a half-baked cheesecake to my family's post-poned Christmas celebration and was extremely happy to know that recipe works "as-is" without extra time :. item not reviewed by moderator and published
This cheesecake is absolutely wonderful! I just finished baking my third one and will bring it to an out-of-town family gathering in two days! I brought the first two to holiday gatherings and received compliments galore! I made sure to let everyone know that the recipe is fron Alton Brown! I have a regular oven (one that is not convection and baked all three cheesecakes for two hours @ 250 degrees, turned the oven off, opened the oven door for one minute, and left them in the cooling the oven for anywhere between one to two hours. Thank you so much for sharing such a fantastic cheesecake recipe Alton! item not reviewed by moderator and published
By far the best cheesecake I have ever made. I alter this basic recipe and add different things to make a variety of different cheesecakes. This one is always a crowd pleaser and has become a regular on my Thanksgiving dessert table. item not reviewed by moderator and published
This is so deliciously excellent! Not a crack in sight like most other cheesecake recipes I have tried! I am so happy! The recipe turned out perfectly and I followed it (almost exactly - the only thing I varied was the cooktime, like the others. And this is why I rated "4" stars and not "5". I feel if I had not read the reviews, I would have cooked it in the oven for one hour vs the two hours that this cake actually needs (with one hour sitting in the oven. Thank you previous reviewers for that! You save my cheesecake! And thank you, Alton for a wonderful recipe. Best cheesecake ever! item not reviewed by moderator and published
I used 24 oz of cream cheese and 1 cup of sour cream and it was awesome! I too did the 2 hrs then the 1 hour with the oven off. I also just put a pan of water underneath it on a lower shelf in the oven, rather than cooking it within a water bath. item not reviewed by moderator and published
I agree with Chef. Very good flavors (especially if you add some lemon zest, but too fluffy for a cheesecake to get a 5 star rating. My next attempt I will try 24 ounces of cream cheese and only 1 cup of sour cream. item not reviewed by moderator and published
the taste was good, but the texture was not what i was expecting. I also baked it for 2 hours, then let it stay in the oven for another hour and the consistency of it was comparable to the nobake cheesecakes from the box, very soft and light. It tasted good, so we had no problems eating it...but if you're looking for a more dense ny style cheesecake-this is not it! item not reviewed by moderator and published
Perfect recipe! Baked it last night, had it for our dessert after lunch today, my husband loved it, and my friends asked for the recipe rite away as soon as they had the first bite!! Thank you, Alton!! Oh, and i did too baked it for 2 hours and 1 hour plus after the oven off. item not reviewed by moderator and published
Never had better cheesecake, and man, did I ever get compliments on it. I really love the rich creamy taste and texture. For the crust I used AB's homemade graham crackers which were easy and tasty and the perfect touch. item not reviewed by moderator and published
I love this recipe. The recipe in his Good Eats book actually states to cook it for 2 hours and let it sit in the oven for 1.5 hours, so that's what I go by. I am horrible and make it in a springform pan, i put it on top of a pie pan that's JUST too small for the spingform filled with water and a washcloth, and it comes out lovely. My husband HATES cheesecake and now informs me anytime i want to make 1, i have to make 2. item not reviewed by moderator and published
Great recipe. I make it all the time. item not reviewed by moderator and published
I did have to bake it for two hours, instead of the one as instructed. But! This was my first cheesecake ever and it was amazing, no cracking! I made it for my mom's birthday and it was a hit! so excited : item not reviewed by moderator and published
I made this cheesecake for a potluck and got rave reviews! As almost everyone else noted, I put it in the oven for 2 hours @ temp and 2 hours cooling. The only variations I made were to put chocolate chips into the bottom crust and I used lime zest rather than the lemon zest others tried. This is now my 2nd favorite Alton Brown dessert recipe (you can't beat the Frozen Blueberry Pie. item not reviewed by moderator and published
Fabulous. Unlike my other cheesecake experience there was no cracking, sinking, or dryness and easy release. Baked 2 hours @ 250 and 2 hours with oven off. Did not open oven until 2 hour mark and just a crack to stick a knife in to tap the pan. The cake was set. Turned off oven; returned 2 hours later; to fridge. Don't have paddle so used traditional beaters and was careful to use the very lowest speeds. Ingredients at room temp, added 1 tbsp cornstarch, and replaced 3/4 cup of sour cream with creme fraiche for less tang and mooore creamy. It has a nutty flavor. If eating it plain and want less tang use heavy cream instead. But the nutty was unnoticeable due to strawberry and chocolate toppings. Okay for 2-1/2 in pan. Next time will double the recipe for a taller cake: 3 in instead of 1-1/2 in. Thanks Alton, my birthday cake was a resounding success. To see my cake, contact me. item not reviewed by moderator and published
Hands down the best cheesecake in the world. Creamy, smooth, rich, tangy (I admit to adding the zest of a small lemon to the cream cheese mixture--it was hugely successful. Other than that followed the recipe to a 't'. However, I, as others, had to cook for 2 hours instead of 1. Especially since my oven is a bit quirky and runs about 25 degrees under normal. So, 275 for 2 hours, 1 hour in the oven with the door closed just as instructed. Unbelievably wonderful. Alton has never failed me. Try his meatloaf. Wowzah! item not reviewed by moderator and published
I make this cheesecake as often as I can, and it is the absolute best. You can't go wrong with it. Stories of "my" cheesecake have spread far and wide - family members tell stories around campfires about it. Thanks Alton! item not reviewed by moderator and published
This was the first time every making a cheesecake and it turn out amazing. I followed the directions, except I cook it for 2 HRS instead of 1 and I also left it in the oven afterwards for an additional 1 HR with the oven turned off. I did use a 10 inch springform pan and cooked it in a water bath. I was so proud of myself it looked like it came from the cheesecake factory (lol. It didn't sink in the middle or it didn't crack. I will be making many more of these cheese cakes. I forgot to mention that taste was great. Thank you Alton for the great recipe! item not reviewed by moderator and published
This is one of the best cheesecake recipes I have ever had and I have tried a lot. Making one just isn't an option in my house because it is gone the same day. item not reviewed by moderator and published
Aboslutely what I was looking for in a cheesecake. I am not a fan of the NY style. Will definetly make again!! item not reviewed by moderator and published
I love it so creamy and perfect to end a delicious meal... item not reviewed by moderator and published
I baked it exactly as Alton said, except for adding a sprinkle of lemon zest. The texture was like silk and the flavor tangy. It bears repeating. item not reviewed by moderator and published
I had to make this in a 9x13 cake pan...I doubled the recipe and poured the filling in and baked it for 2 hours and let it sit for an hour then put it in the fridge. I didn't put this in a water bath,it came out perfect! item not reviewed by moderator and published
Brilliant recipe. Although I used light cream cheese and sour cream varieties, the resulting cake had a rich, creamy texture and the taste was great. I halved the filling because I only had a shallow pan at my disposal, and it worked out just fine. Additionally, as someone who hasn't done much baking in the past, the overall simplicity of the recipe was very much appreciated. As others have commented upon, the cooking time for this recipe is probably suitable only for convection ovens. I think the hour plus switch-off was spot on for my halved recipe, so if your oven doesn't have a fan, the full-size cake would probably need at least one and a half hours. item not reviewed by moderator and published
that is a great recipe , i tried it the first time but water came into the cake and made the crust wet , but when i tried it again i put it in a cupcake pan and it was great , loved it so much . if you dont have a cheese cake pan use a cupcake pans , but remember to put the muffins paper on it item not reviewed by moderator and published
I'm extremely confused. I baked it exactly how the recipe says to (even baked it a half our longer, and refrigerated it....and it's basically soupy and in the same state it was when I first put it into the pan. I have tried this recipe twice in two different normal electric ovens. But all the reviews are great. Am I missing something? Taste is fabulous. I would recommend NOT just trusting that it is done after the 1 hour of baking time, but going with your instincts and baking it maybe another hour longer than the recipe says to. item not reviewed by moderator and published
This recipe is so easy. Two things though, I made it in a cheesecake pan what ever those things are called and it worked perfectly! The other is what most are saying you must cook it 2 hours! I made this for Thanksgiving and cooked as the recipe said (1 hour had all the ingredients at room temperature and it cooled in frig overnite when we had dinner it was soft, not too soft and everyone enjoyed it, but it reminded me more of a custard. Last night I made it again and cooked it for 2 hours and it was a perfect cheesecake. If you use the cheese cake pan (what ever that pan is called remember to wrap it with aluminum foil before placing in water bath ; item not reviewed by moderator and published
This cheesecake is perfect! Just the right amount of sweetness and tang, and sooooo creamy. But, it can be a bit tricky to get right. Here's what I've learned: 1 After baking the crust, leave the oven on &amp; set to 300 until after the cheesecake is in the oven. Then turn it down to 250: this way it's actually cooking at 300 until the oven's temp lowers on its own to 250. 2 Make sure ALL ingredients are at room temperature before mixing (eggs, cream cheese, sour cream, heavy cream, etc.. 3 If you're using a spring-form pan, don't immerse it in a water bath (even wrapped in aluminum foil, it can leak. Place the large pan of pre-heated water on the rack directly below the cheesecake. 4 1 hour in the oven at 250 and 1 hour in oven turned off will turn out fine. It won't completely set until it's completely cooled. item not reviewed by moderator and published
This was, hands down, the BEST cheesecake I've ever had! Definitely GOOD EATS! YUM!!! I first made it in March for a party and I did struggle a bit getting it done. I ended up baking it for 2 hours, then shutting off the oven for another hour, and it was perfect. I wonder if Alton's recipe is for a convection oven? I don't know? But you DEFINITELY WILL NEED TO BAKE IT LONGER than the recipe indicates. I'm currently baking it for the 2nd and 3rd times this week for another party! I can't wait to eat it! I serve mine with a berry sauce (blueberries, raspberries, strawberries, a little sugar, cooked down and then strained. It's the best! item not reviewed by moderator and published
The texture on this cake is amazing!!! Very creamy; almost moussey. Next time I will use less sour cream though. I prefer less tang. I also cooked it for 2 hours at 250 and let it rest in the oven for an additional hour. I used a tablespoon of corn starch as Alton mentioned in the video and had no cracks. All in all, a amazing, rich cheesecake! Go Alton! item not reviewed by moderator and published
I love this recipe! I use crushed shortbread cookies instead of graham crackers for the crust and I boil raspberries and sugar and swirl them into the top. Everyone loves it! item not reviewed by moderator and published
This is the best cheesecake I have ever tasted! I also have the old fashion mixer with two beaters and it turned out great for me. If you are worried about the consistency being too runny just freeze it over night and it should come out perfect! item not reviewed by moderator and published
This recipe is absolutely awesome! My oven is a bit twitchy, so I (guessed 275 at one and a half hours, with an hours rest....PERFECT! Lemon zest, sometimes, if we're in the mood. Today as I was making this, I realized I didn't have any graham crackers, but I DID have a half batch of graham cracker dough in the freezer. Recipe: (No links allowed, try "SmittenKitchenDOTcom ~ Graham Crackers So, I followed Alton's instructions re: parchment, and then used the frozen dough as a pie crust, shaping about 1/2 way up the side of the pan (baked the rest as "cookies", then pulverized to "finish" the sides of the cheesecake. Poked fork holes throughout, then blind baked for about ten minutes, cooled, filled, and baked, per the recipe. Most awesome cheesecake/crust combo ever. Actually easier than crumb crust. Try it, you'll like it, promise! item not reviewed by moderator and published
My username has not faild me. I tried to make the cheesecake and it did not set. I ended up with the gramcracker crust on top and filling that sank down not over the plate but if it would have fallen any more it would have been on side of plate. I followed the instructions the only thing I can see that I may have done wrong is beat a little longer then should have been. Also I do not have a paddel I have the old mixer with two beaters. Would that have made it not come out correctly? item not reviewed by moderator and published
The cheesecake was awesome. I followed the instructions, but i had to sub a 10x3 inch pan(worked fine, cake was not all the way to the top. i made the crust, even up the sides. Continued with the rest of the instructions. On the recipe her on Foodnetwork it says 1 hours @ 250ºF. In the book "good eats: the early years" he writes 2 hours at 250ºF and then 90 min in the after heat of the oven. That worked out perfect. After an overnight rest in the fridge, i had to maneuver a little bit to get the crust loosened from the sides and the bottom of the pan. After that it was easy to remove the cake from pan. The top did not crack whatsoever, which is a first for me, since they always crack. The cake was dense but creamy, sweet but tangy. Very good. next time around i will try a tiny bit of lemon, not much just enough to brighten the flavor. Yes, the cake takes a lot of advance time but it is so worth it. item not reviewed by moderator and published
This was my first attempt at baked Cheesecake. It was amazing! It was a hit with my family and I am planning on making another one soon. It was very smooth and flavorful. I am glad I read the reviews first. I baked it according to directions for 1 hour and as per other reviews, it was not done. I checked it every 15 minutes until it was done. All said and done, it took 2 hours to bake. Other than that, it was easy and delicious! item not reviewed by moderator and published
I have made lots of cheesecakes over the years...this is THE BEST cheesecake ever! Creamy, silky, moist, yummy! I followed the directions exactly, EXCEPT, I baked at 250 degrees for 2 hours, then let sit in the oven for an additional hour with the oven off. 1 hour of baking was not enough time. Flavor of this cheesecake is outstanding! item not reviewed by moderator and published
I love this cheesecake recipe. It's not a firm cheesecake, but most firmer cheesecakes i have had have been very dry. This one is not dry at all, it's very moist. Putting lemon in it makes it even better. item not reviewed by moderator and published
Adding the zest only of 1 to 2 lemons makes this formula even better. item not reviewed by moderator and published
The flavors are excellent, I usually buy the premade graham cracker crusts but for some reason the consistency is very soft. I like the cheesecake to be firm. I do not own a spring form pan so I don't know if that might be the reason. I tried cutting back on the sour cream and beating less time but it gave me the same texture. Any suggestions? item not reviewed by moderator and published
@mariasweets- I guess Alton Brown is one of the most popular and respected chefs because you were not available huh? Nice cheesecake, do not own a spring form so I am happy to find a good recipe that does not require one. item not reviewed by moderator and published
Best damn cheesecake I've ever eaten. Made it with no crust and in an aluminum foil lined spring form pan. It needed over night and then some to set up in the 'fridge. Absolutely NO modifications or additions are needed! item not reviewed by moderator and published
Great great recipe. I always use this recipe as a base when I make a cheesecake. I do need to adjust the cooking time though. I have to cook over 2 hours(app. 2hr 15min) to have it thoroughly cooked... I raise temp a little at the last 15-20 minutes to slightly brown the top. Still had no cracks. Mine takes longer time because i have a thick springform pan, and my oven temp is a bit low. The 1 hr on the recipe should work for other people. I top my cheesecake with berries, tossed with some heated &amp; melted fruit jelly. I also put 1tbsp of freshly squeezed lemon juice to the cheesecake filling - it goes really well! I have made many different desserts, but this is the one that people love the most and talk about it over time once they taste it... Thanks for this fantastic recipe. item not reviewed by moderator and published
Absolutely fantastic! I make it in a springform pan and build the side crust before baking, with the graham crackers. I have made this recipe dozens of times and always comes out perfect. Never had a cracked top. The recipe is amazingly versatile. You don't have to make the same cheesecake twice. I have reserved 1/4 of the cheesecake mix and combined with melted chocolate to swirl in; combined with putting in cocoa powder as part of the crust. You can swirl in some fruit jam of your choice. I have made this incorporating ground hazelnuts into the crust (I'm a crust freak). You can reserve some of the filling and dissolve instant coffee and some cocoa for a mocha flavor; combine with a bit of coffee powder in the crust. YUM!!! I am making one today for Mother's Day tomorrow! item not reviewed by moderator and published
I am a cheesecake fanatic. I have tried literally Dozens of Cheesecake recipes from many sources. This is by far the most delectable pie I have ever had. I have made at least 20 of these from this recipe in the past years, and even made 7 of them as my daughter's wedding cake (at her request decorated with buttercream frosting. So many people have asked for the recipe... I have a permalink to this page and send them an email. I own several of alton's DVD collections and have made many of the recipes, but this is by far my favorite one. (Followed closely by the Avocado Ice Cream and Egg Nog! item not reviewed by moderator and published
To the previous poster, you gotta be kidding??? This was the best cheesecake I've ever made or had. The light fluffy melt in your mouth texture is outstanding!! Alton's directions are scientific in nature and offer the full detail on each recipe he makes. Some people may not like this detail but many love this and watch Good Eats just for that. I find most of his recipes to be worth the extra steps to produce a much better version of a food. Plus you learn more about cooking in depth with each recipe. Thanks Alton for everything!!! item not reviewed by moderator and published
My son and I love watch you, Alton. If you really want to see how to make a terrific cheesecake or an angel food cake or any other dessert or food, call me. With your exhausting directions for each dessert, most people would be turned off from trying either. Cheesecake is one of most simply desserts to make, and I've made more than 500 over the past several years with no staff except myself. If I followed your directions, it wouldn't even be profitable for me to sell them. Love most everything else!! item not reviewed by moderator and published
Great cheesecake, and fantastic instruction. Although I was able to screw it up a bit still, but not too bad. First off, for easy depanning make sure you butter the inside of the parchment paper too. Also I used a cherry vanilla cream cheese from a local bagel shop thinking it would be a great flavor, but the processing that went into flavoring the original cream cheese may have caused the custard to stick to the wax paper when turning the cake out. Also I didn't apply enough pressure to the crust, and it may have needed a bit more butter to hold everything together, so the crust came apart more easily than I would have liked. All in all AB gave us a great recipe again. item not reviewed by moderator and published
I tried this for the first time a while ago and had minor mechanical issues (it still turned out great. However, I have basically dumbed it down, putting into two premade crusts, and it is still AWESOME. So if you are looking for and AMAZING cheesecake recipe and want to go the easy route I recommend doing it this way. item not reviewed by moderator and published
Made sure all ingredients were room temp., used a spring form pan, double wrapped the bottom with Al foil, and used a water bath with boiling water. I baked at 250 for an hour and 45 minutes then just shut the oven off and left it there for a couple of hours. Found online where the internal temp. of a cheesecake should be 160-165. So I really did it more by the temp. than the time. The flavor is good, but the texture is a bit more fluffy than we like. First cheesecake I've made that didn't crack. item not reviewed by moderator and published
Amazingly delecious.The whole cake was finished in no time. item not reviewed by moderator and published
As a graduate of the Culinary Institute of America (April 81) I never had occasion to make cheesecake in any volume. Perhaps the last one I made was in the Sheraton Dining room just prior to graduation. In any event my daughter turned 12 yesterday so I googled cheesecake and landed on this rescipe. made a oduble batch because I felt 20 oz. of cream cheese was light and I wanted a thick cake. Bottom linie fabulous! Best cheesecake I ever had much less made. My wife, who made me a killer cheesecake for my birthday a week before, muttered "Damn! Out done again!!" item not reviewed by moderator and published
This s@%t is bananas! item not reviewed by moderator and published
First off this is a great cheesecake. I've only made a few in my time but this is as good as any slice I've ever gotten in a restaurant. It isn't particularly difficult and it will be sure to impress anyone! This is the second time I've made this recipe, and the first time I had some issues with the cooking time. This time I had the right pan (instead of a spring form with aluminum foil on the outside), I made sure all the ingredients were room temperature, I had my pan for the water bath preheated, and I had water boiling to use in the bath. Anyway, it still wasn't near done after the hour at 250 and an hour with carryover. I turned the oven back on at about 350, and once it began to rise cut it down to 300. I probably didn't take note of what I was doing well enough, but I was bouncing around 300-350 for the better part of another 45 minutes. Next time I'll probably try giving the whole thing a go at around 300. item not reviewed by moderator and published
Best cheesecake I've ever had and I made it!!! item not reviewed by moderator and published
i baked it and it was awesome item not reviewed by moderator and published
OH MY GOD!! Best cheesecake EVER!! I made this for New Years Eve and it was amazing. I did bake it at 250 for an hour and 45 minutes after reading other reviews, and it came out perfect. My guests were amazed at how beautiful it was. It didn't crack and it was so silky and smooth. I served it with cherry pie filling over top, and that was good, but it was more than good all on its own!! I will definitely make this again. item not reviewed by moderator and published
I thought this was a delicious recipe. Some cheesecakes see to be mostly cream cheese but this was a good balance of flavors. It was very creamy. I did cook it a little longer that it said and probably could of cooked it even longer but it still turned out great. I would totally make this again. item not reviewed by moderator and published
Healthy, Delicious, my whole family loves this cake!!!!!!!!!!!!!!!! The filling was creamy,and the crust was just so crispy!!!!!!!!!!! EXCELLENT CAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This was an incredible cheesecake and turned out perfect! I did bake it at 275 degrees and baked it for 1.5 hours and then turned off the stove to let it finish baking without opening the door. One thing to consider is the pan size when baking, 9in, 10 in, etc. The directions on removing the dessert from the pan worked perfectly as described on his episode and was a breeze to slice given the proper technique: heat knife under hot water, dry, cut and repeat. item not reviewed by moderator and published
Just made this cheesecake for Christmas. Followed the recipe to the "T". Even took ingredients out for 30 minutes before using. As stated, followed recipe and even watched tape of program. Took out of oven and put in refrigerator for 6 hours. Went to serve after dinner and found "cake" to be more like pudding. It tasted great and is definitely a "make again". However, after reading reviews, I will now bake it either longer or at a higher temperature. Can someone help me out and say higher temp or longer baking time since there are so many ways of doing it? Thanks item not reviewed by moderator and published
Very good cheesecake light and creamy my guest thought it was a no bake will make it from now on as many others have noted I cooked it for 30 more min at 250 and left it in the oven the hour as the instructions say no problems at all not a crack in sight I used a spring-form pan just wrap it with foil no leaks when cutting the cake as Alton did in the video I kept the foil i wrapped it with when i baked it and set the pan bottom in it in the warm water to loosen the crust perfect slices also note the cake depending on your oven etc may not be brown as mine was not but as long as the batter is set that isn't a problem some cheese cakes are not brown at all I also went ahead and put in the cornstarch my oven is a bit tricky an electric stove so I do recommend using a oven thermometer try this you wont be sorry just adjust the cook time glad I read the reviews first and did that out right yummy desert item not reviewed by moderator and published
This recipe created a very creamy cheesecake. This cheesecake has more of a 'no-bake' texture, but is richer &amp; creamier than the 'no-bake' variety. I used a spring form pan, and I DID NOT use a water bath. If the direction, in regards to timing, are followed, you can use a spring form pan and not bother with inverting the cake and adding crumbs later. One note - I think the recipe could use a slight adjustment in baking time. I was very nervous about cracking/overbaking, so I followed the instructions, but I have read where some folks baked the cake 30 add'l mins. without detriment to the cake. Lastly, I did not use a graham crust - I used a cookie crust because that is what I had. 2 cups of Nilla Wafers, 6 T of melted butter and 2 T of sugar is the recipe. I think a graham crust would have been better with this specific cheesecake, but the cookie crust was a good alternative. item not reviewed by moderator and published
There's a video attached you could have watched. it would have covered all the details you were missing. this recipe is amazing, don't blame alton for your lack of effort. I don't know a more informative cook  the time for the temp is a bit short. 2 reasons why is you probably didn't add boiling water and your oven isn't too  accurate like most peoples. he always presses that cooking times vary by oven item not reviewed by moderator and published
I have split the recipe into two cakes, and also made several mini cakes. They all turn out perfect each time. It splits with no problems. item not reviewed by moderator and published
oh i wondered if you could make it in a regular pan becauase like you my springform pan took on water and that was not good eats instead of gram cracker crumbs on the side i put roasted peanuts ground up in the food prosser it was really good eats item not reviewed by moderator and published
i can second the xylitol thing. the top doesn't get all brown because xylitol doesn't caramelize, but out of all the desserts that sub xylitol for sugar, this is probably THE best bet. item not reviewed by moderator and published
I also baked it for two hours (rather than one) at 250 degrees F. item not reviewed by moderator and published
It's not an hour off if made in water bath. It's only an hour off if you didn't follow those directions. item not reviewed by moderator and published
oh gosh i didnt think about that thank you item not reviewed by moderator and published
Sounds great! What was the baking time on these? It seems like the baking time should be adjusted. Thank you! item not reviewed by moderator and published
I hope you got it figured out by now, but I wanted to tell you that using a spring form and wrapping it with wide heavy duty aluminum foil stops it from leaking. Works perfectly. item not reviewed by moderator and published
Loribell30- I was worried about the springform leaking, so I baked in a standard 9" cake pan. When it was ready to flip, I placed parchment sprayed with cooking spray on top with a cardboard piece placed on top of that. After placing a warm towel around the pan and scoring the edges of the pan with a knife, I flipped, then flipped again onto a cake pedestal and simply peeled back the parchment and the top and sides came out perfectly smooth. The sides don't really matter if you add the crumbs item not reviewed by moderator and published
You can always make some foil strips that go under the crust and come out the top to aid in releasing the cake from the pan item not reviewed by moderator and published
Don't forget to butter the pan and then LINE it with parchment paper. Watch Alton's video again. item not reviewed by moderator and published
How do you make cheesecakes that are profitable to sell? Different ingredients? item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond