Sour Cream Cheesecake

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My username has not faild me. I tried to make the cheesecake and it did not set. I ended up with the gramcracker crust on top and filling that sank down not over the plate but if it would have fallen any more it would have been on side of plate. I followed the instructions the only thing I can see that I may have done wrong is beat a little longer then should have been. Also I do not have a paddel I have the old mixer with two beaters. Would that have made it not come out correctly?

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The cheesecake was awesome. I followed the instructions, but i had to sub a 10x3 inch pan(worked fine, cake was not all the way to the top. i made the crust, even up the sides. Continued with the rest of the instructions. On the recipe her on Foodnetwork it says 1 hours @ 250ºF. In the book "good eats: the early years" he writes 2 hours at 250ºF and then 90 min in the after heat of the oven. That worked out perfect. After an overnight rest in the fridge, i had to maneuver a little bit to get the crust loosened from the sides and the bottom of the pan. After that it was easy to remove the cake from pan. The top did not crack whatsoever, which is a first for me, since they always crack. The cake was dense but creamy, sweet but tangy. Very good. next time around i will try a tiny bit of lemon, not much just enough to brighten the flavor.
Yes, the cake takes a lot of advance time but it is so worth it.

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This was my first attempt at baked Cheesecake. It was amazing! It was a hit with my family and I am planning on making another one soon. It was very smooth and flavorful. I am glad I read the reviews first. I baked it according to directions for 1 hour and as per other reviews, it was not done. I checked it every 15 minutes until it was done. All said and done, it took 2 hours to bake. Other than that, it was easy and delicious!

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I have made lots of cheesecakes over the years...this is THE BEST cheesecake ever! Creamy, silky, moist, yummy! I followed the directions exactly, EXCEPT, I baked at 250 degrees for 2 hours, then let sit in the oven for an additional hour with the oven off. 1 hour of baking was not enough time. Flavor of this cheesecake is outstanding!

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I love this cheesecake recipe. It's not a firm cheesecake, but most firmer cheesecakes i have had have been very dry. This one is not dry at all, it's very moist. Putting lemon in it makes it even better.

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Adding the zest only of 1 to 2 lemons makes this formula even better.

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The flavors are excellent, I usually buy the premade graham cracker crusts but for some reason the consistency is very soft. I like the cheesecake to be firm. I do not own a spring form pan so I don't know if that might be the reason. I tried cutting back on the sour cream and beating less time but it gave me the same texture. Any suggestions?

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My son and I love watch you, Alton. If you really want to see how to make a terrific cheesecake or an angel food cake or any other dessert or food, call me. With your exhausting directions for each dessert, most people would be turned off from trying either. Cheesecake is one of most simply desserts to make, and I've made more than 500 over the past several years with no staff except myself. If I followed your directions, it wouldn't even be profitable for me to sell them. Love most everything else!!

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@mariasweets- I guess Alton Brown is one of the most popular and respected chefs because you were not available huh?

Nice cheesecake, do not own a spring form so I am happy to find a good recipe that does not require one.

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Best damn cheesecake I've ever eaten. Made it with no crust and in an aluminum foil lined spring form pan. It needed over night and then some to set up in the 'fridge. Absolutely NO modifications or additions are needed!