Sour Cream Cheesecake

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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!

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Since this is my first cheesecake, I would change the difficulty to easy. I did not have a 3" high cake pan so used a 10" springform pan with a center column. I did not put it in a water bath so was concerned about the cooking time, especially since I never baked a cheesecake before and didn't know what it should look like when finished. I decided to listen to others and baked it for 1 1/2 hours at 250 degrees. It looked shiny and jiggled so I thought it was done but still being concerned, I baked it for another 10 minutes. I did not open the door for the minute as in the directions but left it closed, turned off the oven and did not disturb it for an hour. I then put it in the refrigerator and left it overnight. It turned out purfectly! And was delicious. It was slightly less heavy than a New York cheesecake but just as creamy. I have an electric stove so heat may be higher? Hope this helps others.

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I am new to baking, but I really enjoy it even though I am not good at it (yet. I made a couple of what I guess are "beginners mistakes" but I wanted to admit them on here so no one else does the same thing. First of all, I used a brand new spring form pan as well, and lined it underneith with tin foil and it still leaked. Not sure what can be done about that...but the other two things I screwed up: PARCHMENT PAPER AND WAX PAPER ARE NOT THE SAME...it ruined the whole bottom of the cheese cake. Also, the trick to not having to cook it a half an hour longer or more is: to start your hot water bath with boiling water which I read on here by another user first. They are right on that one! All in all though, it was a great flavor and I will definitely try it again, in a normal, non springform baking pan.

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I made this recipe for my family's Thanksgiving and it was really good. I had some difficulty because my spring form pan let water in the bottom, which I didn't realize until after it set up in the refrigerator. I put it back in the oven without the water and cooked it some more hoping for the crust to dry back out and for the most part it did. I also mixed fresh raspberries, water and sugar together and reduced the mixture on the stove for a really nice topping that was a real hit. The cake was really good and I?ll try it again with another cake pan. Although the one I used was new?

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I HATE CHEESECAKE!!
Except this one. It is delicious. Once again, Alton Brown shows us how genius he is....
make sure to use a water bath so it stays moist!! (and awesome, according to my boyfriend

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This cheesecake was really good!! The flavor nice and the texture was very silky and light. As for baking time, I didn't set the timer or use a water bath. I just baked it really low and slow until it was done. I let it cool and then put it in the fridge overnight. My family ate it plain without a topping and LOVED it. Thanks Alton

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I love this recipe! I actually bought the dvd and watched how he made it. It turned out awesome! Everyone enjoyed it. It's great on it's own, but I have a few people who like toppings. I bought some cherry and strawberry topping which were great on it. I also cooked it about 15-20 minutes longer than what Alton says. Other than that, it's a wonderful recipe. :

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For those of you who have had cooking time issues. Make sure you use boiling water for the water bath. Then, cooking time will only vary 10 or 15 minutes depending on you elevation. This is the absolute best recipe I have ever made. Now my friends and kin folks gauge all other cheesecakes from mine.

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Oh my gosh. This cheesecake is absolutely amazing. You need to bake it for about an extra 30 minutes though. Try this recipe!! You will not be disappointed.

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I've made this one several times and it always turns out wonderful i made it for my coworkers and now everyone request it for there birthday just cook for a little wile linger and you'll be fine i cooked it way longer than i thought it needed once it was just a littlr firmer but every bite was eaten so take a chance and try this one