Sour Cream Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great great recipe.
I always use this recipe as a base when I make a cheesecake.
I do need to adjust the cooking time though. I have to cook over 2 hours(app. 2hr 15min to have it thoroughly cooked... I raise temp a little at the last 15-20 minutes to slightly brown the top. Still had no cracks. Mine takes longer time because i have a thick springform pan, and my oven temp is a bit low. The 1 hr on the recipe should work for other people.

I top my cheesecake with berries, tossed with some heated & melted fruit jelly. I also put 1tbsp of freshly squeezed lemon juice to the cheesecake filling - it goes really well!

I have made many different desserts, but this is the one that people love the most and talk about it over time once they taste it... Thanks for this fantastic recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely fantastic! I make it in a springform pan and build the side crust before baking, with the graham crackers. I have made this recipe dozens of times and always comes out perfect. Never had a cracked top.

The recipe is amazingly versatile. You don't have to make the same cheesecake twice. I have reserved 1/4 of the cheesecake mix and combined with melted chocolate to swirl in; combined with putting in cocoa powder as part of the crust. You can swirl in some fruit jam of your choice. I have made this incorporating ground hazelnuts into the crust (I'm a crust freak. You can reserve some of the filling and dissolve instant coffee and some cocoa for a mocha flavor; combine with a bit of coffee powder in the crust. YUM!!!

I am making one today for Mother's Day tomorrow!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a cheesecake fanatic. I have tried literally Dozens of Cheesecake recipes from many sources. This is by far the most delectable pie I have ever had. I have made at least 20 of these from this recipe in the past years, and even made 7 of them as my daughter's wedding cake (at her request decorated with buttercream frosting. So many people have asked for the recipe... I have a permalink to this page and send them an email. I own several of alton's DVD collections and have made many of the recipes, but this is by far my favorite one. (Followed closely by the Avocado Ice Cream and Egg Nog!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To the previous poster, you gotta be kidding??? This was the best cheesecake I've ever made or had. The light fluffy melt in your mouth texture is outstanding!! Alton's directions are scientific in nature and offer the full detail on each recipe he makes. Some people may not like this detail but many love this and watch Good Eats just for that. I find most of his recipes to be worth the extra steps to produce a much better version of a food. Plus you learn more about cooking in depth with each recipe. Thanks Alton for everything!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great cheesecake, and fantastic instruction. Although I was able to screw it up a bit still, but not too bad. First off, for easy depanning make sure you butter the inside of the parchment paper too. Also I used a cherry vanilla cream cheese from a local bagel shop thinking it would be a great flavor, but the processing that went into flavoring the original cream cheese may have caused the custard to stick to the wax paper when turning the cake out. Also I didn't apply enough pressure to the crust, and it may have needed a bit more butter to hold everything together, so the crust came apart more easily than I would have liked. All in all AB gave us a great recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this for the first time a while ago and had minor mechanical issues (it still turned out great. However, I have basically dumbed it down, putting into two premade crusts, and it is still AWESOME. So if you are looking for and AMAZING cheesecake recipe and want to go the easy route I recommend doing it this way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made sure all ingredients were room temp., used a spring form pan, double wrapped the bottom with Al foil, and used a water bath with boiling water. I baked at 250 for an hour and 45 minutes then just shut the oven off and left it there for a couple of hours. Found online where the internal temp. of a cheesecake should be 160-165. So I really did it more by the temp. than the time. The flavor is good, but the texture is a bit more fluffy than we like. First cheesecake I've made that didn't crack.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazingly delecious.The whole cake was finished in no time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As a graduate of the Culinary Institute of America (April 81 I never had occasion to make cheesecake in any volume. Perhaps the last one I made was in the Sheraton Dining room just prior to graduation. In any event my daughter turned 12 yesterday so I googled cheesecake and landed on this rescipe. made a oduble batch because I felt 20 oz. of cream cheese was light and I wanted a thick cake. Bottom linie fabulous! Best cheesecake I ever had much less made. My wife, who made me a killer cheesecake for my birthday a week before, muttered "Damn! Out done again!!"

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This s@%t is bananas!