Sour Cream Cheesecake

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I made this over Thanksgiving and my family kept asking what I put it to give it that zip. I told them they had just suffered through bad cheesecakes their whole lives. I told them what was in it and a few swore that there was lemon in it or something. I got a kick out of that. Just a simple, pure ingredient list that tastes amazing.

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I made this cheesecake for an amazing ending to our Christmas dinner. Everyone loved it! It was creamy and delicious, and I'll definitely be making this one again and again. I'm an experienced baker, so I was able to determine that my cake needed to bake longer before turning the oven off. I increased the baking time by 20 minutes, and I'll increase by 30 minutes the next time.

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This cheesecake is a showstopper. Its not pasty and gluey - instead its sliky and creamy and elegant. I like to add a little lemon zest and a tbsp of lemon juice to further temper the sweetness to my taste, but I should note that the sour cream in this recipie adds some nice acidity on its own.

I have made the cheesecake countless times and have experimented with the cooking time. Following Alton's cooking time results in a slightly softer cheesecake, which is nice, but I do prefer a cooking time of 1 1/2 hours which yeilds a slightly firmer texture.

To prevent the seeping of water into my cheesecake, I found it necessary to purchase a quality springform pan from Williams Sonoma. Its been a great investement!

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You won`t regret to make this recipe. The cheesecake turns out so soft and creamery it really worths to take the time. Of course I have to say I had to leave it rest in the oven a half hour more but it worth it. An HURRA! for Alton.

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I followed directions perfectly the first time. Big mistake! Way undercooked. I then baked for 90 minutes and left in the oven (turned off for 60 minutes. It turned out perfectly! It was a huge hit and tasted wonderful.

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I'm glad I read the reviews before I made this cheesecake. The reviewers are right about adding more cooking time and surrounding the bottom of my spring form pan in aluminum foil. I'm at a higher altitude and I added another hour to the cooking time, I also used store bought graham cracker crumbs and used 2 cups. With the hot water bath, I used a roasting pan with deep sides that were as tall as my spring form pan. I placed the aluminum foil under and around my spring form pan-all one big piece, and placed into the roasting pan. I opened the oven and pulled the center rack out a bit, placed the roasting pan on it and then poured in the hot water. Then really slowly, pushed the rack back into the oven and closed the door. I basically followed the directions and the cheesecake came out perfectly! It's definitely a dessert that you have to plan a day ahead, but it's well worth it. Thanks AB!

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When I was making the filling I sampled it and it tasted pretty awesome. But maybe I did something wrong.... when I pulled the cheesecake out of the oven after the 1 hour of cooking at 250 and 1 hour of setting in the oven... it still didn't seemed cooked to me? Any suggestions?

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The first time I made this my husband loved it and now always requests it for his birthday and special occasions. I will admit it is a rather tricky recipe though. Sometimes is comes out a little runny, but still really good. I highly recommend this recipe for anyone who likes cheesecake.

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I love this receipe, always a favorite. However my Husband
longer eats sugar. So, I made it with a sugar substitute. It
turned out great! I had left over & made the rest in a cupcake pan. Now I have made them for co-workers and
family members who are diabetic. I also use the basic & add
whatever turns my crank.
Thank you Alton, a versital receipe.
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This was the most excellent cheesecake we've ever had. The last time I fixed this I put aluminum foil around the outside of the springform pan, that way you don't have the leakage of water. Always good!