Sour Cream Cheesecake

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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 :

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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.

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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.

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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!

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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!

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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!

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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.

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Aboslutely what I was looking for in a cheesecake. I am not a fan of the NY style. Will definetly make again!!

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I love it so creamy and perfect to end a delicious meal...

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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.