Sour Cream Cheesecake

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Brilliant recipe. Although I used light cream cheese and sour cream varieties, the resulting cake had a rich, creamy texture and the taste was great. I halved the filling because I only had a shallow pan at my disposal, and it worked out just fine. Additionally, as someone who hasn't done much baking in the past, the overall simplicity of the recipe was very much appreciated.

As others have commented upon, the cooking time for this recipe is probably suitable only for convection ovens. I think the hour plus switch-off was spot on for my halved recipe, so if your oven doesn't have a fan, the full-size cake would probably need at least one and a half hours.

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that is a great recipe , i tried it the first time but water came into the cake and made the crust wet , but when i tried it again i put it in a cupcake pan and it was great , loved it so much .
if you dont have a cheese cake pan use a cupcake pans , but remember to put the muffins paper on it

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I'm extremely confused. I baked it exactly how the recipe says to (even baked it a half our longer, and refrigerated it....and it's basically soupy and in the same state it was when I first put it into the pan. I have tried this recipe twice in two different normal electric ovens. But all the reviews are great. Am I missing something?

Taste is fabulous. I would recommend NOT just trusting that it is done after the 1 hour of baking time, but going with your instincts and baking it maybe another hour longer than the recipe says to.

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This recipe is so easy. Two things though, I made it in a cheesecake pan what ever those things are called and it worked perfectly! The other is what most are saying you must cook it 2 hours! I made this for Thanksgiving and cooked as the recipe said (1 hour had all the ingredients at room temperature and it cooled in frig overnite when we had dinner it was soft, not too soft and everyone enjoyed it, but it reminded me more of a custard. Last night I made it again and cooked it for 2 hours and it was a perfect cheesecake. If you use the cheese cake pan (what ever that pan is called remember to wrap it with aluminum foil before placing in water bath ;

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This cheesecake is perfect! Just the right amount of sweetness and tang, and sooooo creamy. But, it can be a bit tricky to get right. Here's what I've learned:
1 After baking the crust, leave the oven on & set to 300 until after the cheesecake is in the oven. Then turn it down to 250: this way it's actually cooking at 300 until the oven's temp lowers on its own to 250.
2 Make sure ALL ingredients are at room temperature before mixing (eggs, cream cheese, sour cream, heavy cream, etc..
3 If you're using a spring-form pan, don't immerse it in a water bath (even wrapped in aluminum foil, it can leak. Place the large pan of pre-heated water on the rack directly below the cheesecake.
4 1 hour in the oven at 250 and 1 hour in oven turned off will turn out fine. It won't completely set until it's completely cooled.

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This was, hands down, the BEST cheesecake I've ever had! Definitely GOOD EATS! YUM!!! I first made it in March for a party and I did struggle a bit getting it done. I ended up baking it for 2 hours, then shutting off the oven for another hour, and it was perfect. I wonder if Alton's recipe is for a convection oven? I don't know? But you DEFINITELY WILL NEED TO BAKE IT LONGER than the recipe indicates. I'm currently baking it for the 2nd and 3rd times this week for another party! I can't wait to eat it! I serve mine with a berry sauce (blueberries, raspberries, strawberries, a little sugar, cooked down and then strained. It's the best!

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The texture on this cake is amazing!!! Very creamy; almost moussey. Next time I will use less sour cream though. I prefer less tang.

I also cooked it for 2 hours at 250 and let it rest in the oven for an additional hour. I used a tablespoon of corn starch as Alton mentioned in the video and had no cracks.

All in all, a amazing, rich cheesecake! Go Alton!

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I love this recipe! I use crushed shortbread cookies instead of graham crackers for the crust and I boil raspberries and sugar and swirl them into the top. Everyone loves it!

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This is the best cheesecake I have ever tasted! I also have the old fashion mixer with two beaters and it turned out great for me. If you are worried about the consistency being too runny just freeze it over night and it should come out perfect!

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This recipe is absolutely awesome!

My oven is a bit twitchy, so I (guessed 275 at one and a half hours, with an hours rest....PERFECT!

Lemon zest, sometimes, if we're in the mood.

Today as I was making this, I realized I didn't have any graham crackers, but I DID have a half batch of graham cracker dough in the freezer. Recipe: (No links allowed, try "SmittenKitchenDOTcom ~ Graham Crackers

So, I followed Alton's instructions re: parchment, and then used the frozen dough as a pie crust, shaping about 1/2 way up the side of the pan (baked the rest as "cookies", then pulverized to "finish" the sides of the cheesecake. Poked fork holes throughout, then blind baked for about ten minutes, cooled, filled, and baked, per the recipe.

Most awesome cheesecake/crust combo ever. Actually easier than crumb crust. Try it, you'll like it, promise!