Sour Cream Cheesecake

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Simply the best cheesecake recipe. I came here more for cooking method. Crack prevention and diversion from a mealy dry cheesecake. This is by far the best method to cook the cheesecake. It came out PERFECT. If I could attach a photo I would. The only thing adjustment for me was the letting it cook an extra 20 minutes. This has pretty much been consistent with most reviews. Other then that, no complaints.

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I followed others' advice and cooked my cheesecake for 1.5 hours and then turned off the oven. I actually forgot it in the over for a few hours, but it turned out great. I also used a springform pan wrapped in tinfoil. It came out beautiful with no cracks. Very moist, but still done and firm. I didn't butter the edges of my pan and should have because the cheesecake stuck a bit. Still, a wonderful recipe!!

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This cheesecake is the best I've ever made, not to mention the best I've ever tasted. I did follow reviewer suggestions and added 20 minutes to the bake time before shutting the oven off. I also used a spring form pan and covered the bottom with 4 layers of foil. For the water bath, I didn't have a large enough pan, so I used an aluminum roaster that I bent a little to fit the pan in. It worked great. I would highly suggest that you watch the cheesecake episode on YouTube before baking the cake. It really helped me out. You can get to it by searching for "Alton Brown Sour cream Cheesecake" and the videos will show up in 2 parts.

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I made this cheesecake, but changed a few things. Instead of a graham cracker crust, i used oreo cookies, i took the creme center out before crushing them, and just added alittle bit of sugar and enough melted butter so that if squeezed in plam of hand it would hold together. I also used a spring-form pan with foil wrapped around the bottom and going almost to the top of pan. I pressed the cookie mixture into the bottom than poured 3/4 of the cheesecake mixture into pan, than melted some semi-sweet chocolate and whisk it into the remaing cheesecake mixture, than drizzled it onto the top of the cheesecake and used a knife to carefully mix in. I preheated my oven to 300 degrees with the hotwater bath. Than cooked the Cheesecake for 1 hour at 275 degrees, than moved the temp up to 325 degrees for another hour. If you try it my way just keep an eye on the cheesecake, and once it wiggles and is slightly firm to the touch its done. It didn't get much color on the top at all, but was really good!

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The cheese cake was the best cheese cake my husband and I have ever had. If you like a very moist, fluffly, creamy cheese cake texture... you will love this one. We have found that every cheese cake we have store bought, is just too heavy in texture, leaving you feel like you are eating a cake, a heavy cake. This cheese cake was super easy to make .... but you must be patience, for the end result comes hours later!!! YUMMMMM

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That's what everyone tells me who has tried my cheesecake made with this recipe. I've made three so far in the last two weeks and they never last long. The third one I substituted Nilla Wafers for the Graham Crackers when making the crust and that turned out well too.

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I love cheesecake, but never made it before....I tried this recipie and it was just fantastic.

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I came here for the baking method more than the recipe. I have a recipe that I really like but no matter what I did, it would crack and brown. I don't want either of those things to happen. So I gave AB's method a try. I got the smoothest, creamiest cheesecake ever, with no cracks or browning. I was working from memory so I got the temp wrong. I set the oven at 275. Baked for one hour, vented the oven very briefly and left it for another hour. Chilled it for as long as my heart could stand it and then had to fight for my piece. This is the only baking method for me. The top was slick and shiny, kind of looked like it had an apricot glaze already on it. My yolks were orange, but very fresh as I took them out from under the hens. Mine was firm when it came out of the oven so the slightly higher temp must have made a difference. Now I'm going to make another to send to my daughter who just blessed us with a beautiful baby girl!
Thanks AB for passing along an excellent baking method. I imagine the recipe is equally as good.

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I tried the sour cream cheesecake and It was delicius. It was not too sweet or sour. I expected it to be O.K. It was teriffic!

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This is the perfect texture for a cheesecake. Rich, smooth and creamy. Scraping the bowl is very important to get the right consistency. This is a great base recipe to experiment with other additions, crusts, and toppings. I have made this cheesecake a few different ways, but each time I used a springform well lined with foil and I built the crust up on the sides before I filled it(as opposed to pressing it on the sides of the finished cheesecake. As with many Good Eats episodes Alton posts them on YouTube if you missed this one like I did.