Sour Cream Cheesecake

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you do everything he says to do, you will make the best cheesecake you have ever had!

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The booboo here is the fact that the directions don't say the the water bath has to be boiling water! If the water is not very hot when you place the cheesecake into it...then the cheesecake doesn't cook properly. I found this out when I made creme brulee (which requires a water bath. It has to be boiling water and then placed immediately into the oven, otherwise the middle never finishes cooking. Also...the directions don't say to use a springform pan? I did, but I put a piece a foil around the pan so the water couldn't get in.
Hope this tip helps everyone :

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very easy to mAKE AND VERY GOOD

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Tried to make twice and it did not come out either time. First time was my fault, water got to the cheesecake in the water bath. Second time everything done correct, but the cheesecake came out underdone. I'll stick to my normal recipe...

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This is an excellent cheesecake, very smooth and creamy. I added lemon curd on top after it was chilled and got rave reviews from my family. Would definately make this again.

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the best cheescake yet and i tried many,i substituted peacan shortbreadcookies for the bottom and it was delicious thanks (love your show

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The best kind of cheesecake for anyone looking to try an alternative to the heavier New York style cheesecake. It's smooth and has a great tasting, not "mushy" crust that can sometimes be found with other cheesecakes. The taste is out-of-this-world. It's my personal favorite. I make it all the time for friends and family and they always ask for more.

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This recipe worked pretty well for me. As everyone else has warned, the cheesecake takes longer to cook than Alton says. I baked it for an extra half hour. I recommend trying crushed Oreos instead of graham crackers for the crust. I also whipped up a strawberry syrup for the top of it. I heated a pint of halved strawberries halved, about a 1/4 cup of sugar (depending on how sweet your berries are! and a teaspoon of vanilla. Then I pureed about a third of the mixture in the blender. Then I chilled it all overnight. It was great!

However, note that in Alton's latest cookbook, I'm Just Here For More Food, he says he's found a better recipe. The changes are as follows: Use 3 whole blocks (24 ounces of cream cheese, use only 1/2 cup of sugar, use only one cup of sour cream, and instead of the heavy cream, use 5oz of sweetened condensed milk. The rest of the recipe is exactly the same.

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I have made this twice and loved it both times. Very creamy- and using lower fat cream cheese and sour cream does not change this cake. I did have to bake it longer than called for but it is still worth the effort.

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This was my first cheesecake...I have tried a half a dozen since, this is always perfect and delicious!