Sour Cream Cheesecake

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The taste of this cheesecake was incredible and I got so many compliments at our Christmas Eve dinner.

However, I had a few issues. First of all, I found that coarsly crushing the graham crackers made it difficult to for the crust. I found that crushing themn all the way helped them to stick together and be more "crust-like".

Also, I wish there was a better way to test for doneness before the last step. Mine was very jiggly but the directions stated that it would be. (I've made other cheesecakes and this is always the case. So I followed the instructions to a T with turing off the oven, opening the door for 1 minute, then closing the door for another hour. When I opened the oven for the last time, my cheesecake didn't have that nice golden color that Alton's had on the show. I may need to try baking for an hour and 15 mins. next time. (I knew better than to turn the oven back on to let it bake any longer. I let it cool and refrigerated it overnight, hoping it would set up. The next day, it seemed very firm when I took it out of the frige. But, when I unmolded it, it instantly collapsed on the plate. Next time I will try using cooler water and dipping for less time.

Overall, the flavor was great. The sour cream added before the cream cheese is a great tip. I will definitely make this again with these changes.

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This cheesecake is wonderful! Plus, this is the first time my cheesecake hasn't cracked! Thanks to Alton's tips from his show! The only change I made was using regular margarine rather than unsalted butter for the crust. The texture of it is amazing. Quickly became a favorite!!

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This was my first time making a cheesecake. it absolutely was delicious! my family was blown away by the texture and flavor! thanks a bunch Alton!!! you've done it again! :

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I made Alton's cheesecake today, and WOW it's absolutely awesome. Smooth like silk, it melts in your mouth, and there's so much flavor! I added Dr. Oetker Rum Flavoring, Lemon Zest with a little juice, and 1 Tablespoon of real butter. This is now my favorite Cheesecake! I think what really made this cake turn out so well was the hot water bath. I never tried that before and no wonder all my other cheesecakes turned out solid like a rock, unedible. Thanks Alton!

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My husband used this recipe as his first cheesecake attempt last night, and it was a major success. He took one cheesecake to his work potluck, and no one could believe it was homemade. We took a second cheesecake to my parents, and they loved it so much they had it for breakfast!! Thanks Alton, for the fantastic recipe!!
BTW, to everyone who's had trouble with consistency, make sure your water bath is BOILING water, not just warm or hot water.

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This is the only recipe I've ever made where everyone at the party wanted the recipe. Really creamy and a great flavor. I used a springform pan (wrapped in tinfoil to prevent leaks instead of the tall cake pan and had no problem.

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I love this cheesecake! I usually like the creamy and light style, and this cheesecake does not disappoint!

Super. Alton has done it again!

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Could some one explain how he covers the pan in parchment paper, and how to take the cake out of the pan when its done? I didn't see the episode

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and bless you, Alton, for not adding lemon to the cheesecake recipe. that's why i never order cheesecake in a restaurant - completely ruins it for me.

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I do agree to keep it in the oven for at least 30 minutes to 1 hr more. This is the first time I made one without cracking. I wish I could make it with lower fat cream cheese . I wonder if you could ? It is easy to remove the parchment paper. I thoought it would be problem. Alton B. is the bomb !!!