Sour Cream Cheesecake

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By far the best cheesecake I have ever made. I alter this basic recipe and add different things to make a variety of different cheesecakes. This one is always a crowd pleaser and has become a regular on my Thanksgiving dessert table.

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This is so deliciously excellent! Not a crack in sight like most other cheesecake recipes I have tried! I am so happy! The recipe turned out perfectly and I followed it (almost exactly - the only thing I varied was the cooktime, like the others. And this is why I rated "4" stars and not "5". I feel if I had not read the reviews, I would have cooked it in the oven for one hour vs the two hours that this cake actually needs (with one hour sitting in the oven. Thank you previous reviewers for that! You save my cheesecake! And thank you, Alton for a wonderful recipe. Best cheesecake ever!

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I used 24 oz of cream cheese and 1 cup of sour cream and it was awesome! I too did the 2 hrs then the 1 hour with the oven off. I also just put a pan of water underneath it on a lower shelf in the oven, rather than cooking it within a water bath.

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I agree with Chef. Very good flavors (especially if you add some lemon zest, but too fluffy for a cheesecake to get a 5 star rating. My next attempt I will try 24 ounces of cream cheese and only 1 cup of sour cream.

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the taste was good, but the texture was not what i was expecting. I also baked it for 2 hours, then let it stay in the oven for another hour and the consistency of it was comparable to the nobake cheesecakes from the box, very soft and light. It tasted good, so we had no problems eating it...but if you're looking for a more dense ny style cheesecake-this is not it!

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Perfect recipe! Baked it last night, had it for our dessert after lunch today, my husband loved it, and my friends asked for the recipe rite away as soon as they had the first bite!! Thank you, Alton!!
Oh, and i did too baked it for 2 hours and 1 hour plus after the oven off.

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Never had better cheesecake, and man, did I ever get compliments on it. I really love the rich creamy taste and texture. For the crust I used AB's homemade graham crackers which were easy and tasty and the perfect touch.

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I love this recipe. The recipe in his Good Eats book actually states to cook it for 2 hours and let it sit in the oven for 1.5 hours, so that's what I go by. I am horrible and make it in a springform pan, i put it on top of a pie pan that's JUST too small for the spingform filled with water and a washcloth, and it comes out lovely. My husband HATES cheesecake and now informs me anytime i want to make 1, i have to make 2.

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Great recipe. I make it all the time.

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I did have to bake it for two hours, instead of the one as instructed. But! This was my first cheesecake ever and it was amazing, no cracking! I made it for my mom's birthday and it was a hit! so excited :