Sour Cream Cheesecake

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This is one way to cook a perfect cheesecake, but I found a fantastic way to make a perfect cheesecake and it is SO EASY. I used a product called a Cheesecakemoat. I bought it at cheesecakemoat.com Since I got this pan,Ihave never had a cracked cheesecake, and they come out creamy and delicious. It is a must for anyone who bakes cheesecakes!!!

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This is the perfect cheesecake. It takes a little patience,
but it works every time. No cracks. I used the standard
springform pan and simply lines it completely with aluminum foil to prevent leakage, and it is perfect. The trick with the
parchment paper is perfect -- I have made a blueberry
sauce and served the cheesecake with that, and it is always a hit. Bravo, Alton. I always follow Alton's instructions exactly, always good results.

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I have to say I think this is the best cheesecake ever. It was so creamy but not overwhelming, great taste and surprisingly easy. I know it says intermediate but as long as you're paying attention and have everything ready, it really turns out to be a pretty smooth process. Just make sure you have a few hours free. It does take a lot of time. But its definitely worth it! SOOOOO GOOOD! I made it for my roommate's birthday and it was such a hit. Huzzah!

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This cheesecake came out perfect the very first try. We made it for a family gathering and it was a hit! This is very light and creamy. It does not leave you feeling overwhelmed with richness after just a couple of bites like typical heavy cheesecake. To sum it up,..Yumm!!

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My Husband is a cheesecake lover and this was the most light and creamy cheesecake he has ever eaten, you gotta give this a try, worked out perfect for me, just follow the instructions and if you like lemon zest and juice incorporate this for a tangy delicious treat, I also used a shortbread crust instead of the graham cracker crust, just my preference, bought store bought walkers,two boxes added some melted butter and hey presto an amazing crust.

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I made this cheesecake for Christmas and got rave reviews. Everyone said it was the best cheesecake that they ever ate. This recipe takes cheesecake to a whole new level. Since I didn't have the type of pan Alton suggested, I used two store bought cookie crumb type of crusts. They worked perfectly as there was just enough batter to make two pies. I used one Oreo crust and drizzled the cooled cheesecake with homemade caramel sauce and the second with a shortbread crust with blueberry glaze. Both pies fit in a half sheet pan which I used for the water bath. I can't say what the last reviewer Ryan did wrong but THIS RECIPE WORKS. I did as previously suggested and watched the show on Youtube. It is well worth it.

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The flavor was great. However, I just spent far too much time and money on making this cake for it to be soggy and runny in the center. It did not seem done after cooking it as the directions specified. Either raise the temperature or cook for 20-30 minutes longer. I am so angry that this recipe could be so wrong in regards to the cooking temp and time.

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This is a great recipe--but the best part of the recipe is the baking technique. I've tried other recipes and always ended up with an ugly crack in the center of the cheesecake.

The water bath is the ticket to a perfect cheesecake. Thanks for another gem Alton

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I am a cheesecake purist, having grown up eating New York cheesecake in the '50's and '60's. This is a wonderful recipe. I would not change a thing, but a nice fresh berry sauce would work with it.

I am not a fan of graham cracker crusts either. Authentic NY cheesecake has a thin pastry crust. I cut the sweetness of the crust by using only 1 c. of graham cracker crumbs, two Nature Valley crunchy granola bars crushed in the food processor, and 1/2 c. of finely ground walnuts. ( a total of 2 c. crumbs. Then melt 4 TB butter and combine. I did not prebake the crumb crust either and it was firm and crunchy, not at all soggy.

I only made this 2 days ago and can't wait to see how much better it gets as it ages.

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I used this recipe to make cheesecake for the first time and it was GREAT. It's true about baking it 20 minutes longer and in my case and increased the temperature to 260 degrees. I have also made it with Splenda and everyone loved it. Very easy to make and I can't stop eating it. This is going to be a great present for this holiday season.