Sour Cream Cheesecake

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I was pretty nervous about making a cheesecake in a 9X3 round pan since I've always used a springform, but I followed Alton's instructions and it works perfectly. Not one crack, and it slipped out of the pan easily. Great flavor! My only complaint is the cake's texture. This is a very light, fluffy cheesecake, and I like them dense and firm. I won't make this one again, but I sure will use this pan instead of a springform!

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I like the ease of the recipe but I have a crappy oven I guess. I think his recipe is very easy but it is for a person with a much more consistent heating oven. I think Alton's pizza stone idea is great. It should work well for my oven. I just need to find a pizza stone now!

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This is a great learning experience in producing the perfect cheesecake.

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I made this cheescake for my boyfriend and he just loved it. Very easy to make and came out just great. I smashed up fresh strawberries and topped the cheesecake with the fresh strawberries. Just outstanding. This is one of the best cheesecakes i have made. The taste was so good and smooth just melted in your mouth. Thanks Alton i will make this again. =

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Easy to make, tastes great - so rich and creamy! We served it with strawberries and fudge sauce. Wonderful!

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Best cheescake I've ever made, Thanks Alton!

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Restaurant quality!

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the best sour cream cheese cake ever my family requests it at every get together thanks alton

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I have made this cheescake twice now and as soon as it is gone I will be harassed to make another one! Creamy, delicious, and beautiful with no cracks, this truly is a wonderful recipe. One minor complaint - as experienced by other reviewers, the cooking times are WAY off requiring a little guess work, but overall, this cheesecake is fantastic.

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Absolutely awesome recipe; I baked for 1.5 hours and then let sit for another hour and got perfect texture. A GREAT recipe, too bad that it's so unhealthy...but that's the whole point of cheesecake!