Sour Cream Cheesecake

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I cooked mine way longer than was recommended and it still never browned, but the taste was fabulous. Great recipe.

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Alton has solved all my cheesecake problems. This is simply the best cheesecake recipe around. It's very easy and you can add many things to it and spice it up to your liking.

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This cheesecake was sooooo good. I'm glad I read the reviews first, so I cooked it longer. I did an hour and 15 minutes for each step instead of an hour and it was perfect. It was rich, yet light and smooth...mmmm...I want more.

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wonderful recipe....great taste...easy directions...real NY cheesecake taste

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Alton knows his stuff! I made this cheesecake for Thanksgiving and it was gone before I got any! The cook time in the oven was a little off. I ended up cooking it for two hours instead of one, but it came out perfect without any cracks. This is the best cheesecake I have ever had. EVER! (and I know cheesecake!

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I liked the taste of the cake but it was too creamy. I'm not sure if it wasn't set completely or it supposed to be that way.

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The last step. If you unmold it and put the crumbs on the sides ...isn't it upside down?

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Well, if the gods tasted this, they'd consider ambrosia and necter poison.

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I have cooked a variety of cheesecakes over the years, but this is without a doubt the best. My husband asked if I could make a sour cream cheesecake as good as the one he had eaten at a restaurant. I looked at several recipes but Alton's version looked like it would be a good match. It was fantastic. I shared the cheesecake with four couples and they all loved it. I added a bit more sugar and increased the cooking time and it turned out perfect. Thanks Alton.

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Came out well, the only recipe that did not crack. As others have said cooking time is TO short. I think i did only an extra half hour with the heat off, but it still was not totaly done.