Sour Cream Cheesecake

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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?

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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

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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.

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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!

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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.

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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, strawberries...you 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 now...so 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.

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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.

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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.

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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 :.

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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!