Sour Cream Cheesecake

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First off this is a great cheesecake. I've only made a few in my time but this is as good as any slice I've ever gotten in a restaurant. It isn't particularly difficult and it will be sure to impress anyone!

This is the second time I've made this recipe, and the first time I had some issues with the cooking time. This time I had the right pan (instead of a spring form with aluminum foil on the outside, I made sure all the ingredients were room temperature, I had my pan for the water bath preheated, and I had water boiling to use in the bath. Anyway, it still wasn't near done after the hour at 250 and an hour with carryover. I turned the oven back on at about 350, and once it began to rise cut it down to 300. I probably didn't take note of what I was doing well enough, but I was bouncing around 300-350 for the better part of another 45 minutes. Next time I'll probably try giving the whole thing a go at around 300.

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Best cheesecake I've ever had and I made it!!!

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i baked it and it was awesome

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OH MY GOD!! Best cheesecake EVER!! I made this for New Years Eve and it was amazing. I did bake it at 250 for an hour and 45 minutes after reading other reviews, and it came out perfect. My guests were amazed at how beautiful it was. It didn't crack and it was so silky and smooth. I served it with cherry pie filling over top, and that was good, but it was more than good all on its own!! I will definitely make this again.

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I thought this was a delicious recipe. Some cheesecakes see to be mostly cream cheese but this was a good balance of flavors. It was very creamy. I did cook it a little longer that it said and probably could of cooked it even longer but it still turned out great. I would totally make this again.

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Healthy, Delicious, my whole family loves this cake!!!!!!!!!!!!!!!! The filling was creamy,and the crust was just so crispy!!!!!!!!!!! EXCELLENT CAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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This was an incredible cheesecake and turned out perfect! I did bake it at 275 degrees and baked it for 1.5 hours and then turned off the stove to let it finish baking without opening the door. One thing to consider is the pan size when baking, 9in, 10 in, etc. The directions on removing the dessert from the pan worked perfectly as described on his episode and was a breeze to slice given the proper technique: heat knife under hot water, dry, cut and repeat.

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Just made this cheesecake for Christmas. Followed the recipe to the "T". Even took ingredients out for 30 minutes before using.
As stated, followed recipe and even watched tape of program.
Took out of oven and put in refrigerator for 6 hours.
Went to serve after dinner and found "cake" to be more like pudding.
It tasted great and is definitely a "make again".
However, after reading reviews, I will now bake it either longer or at a higher temperature.
Can someone help me out and say higher temp or longer baking time since there are so many ways of doing it? Thanks

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Very good cheesecake light and creamy my guest thought it was a no bake will make it from now on as many others have noted I cooked it for 30 more min at 250 and left it in the oven the hour as the instructions say no problems at all not a crack in sight I used a spring-form pan just wrap it with foil no leaks when cutting the cake as Alton did in the video I kept the foil i wrapped it with when i baked it and set the pan bottom in it in the warm water to loosen the crust perfect slices also note the cake depending on your oven etc may not be brown as mine was not but as long as the batter is set that isn't a problem some cheese cakes are not brown at all I also went ahead and put in the cornstarch my oven is a bit tricky an electric stove so I do recommend using a oven thermometer try this you wont be sorry just adjust the cook time glad I read the reviews first and did that out right yummy desert

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This recipe created a very creamy cheesecake. This cheesecake has more of a 'no-bake' texture, but is richer & creamier than the 'no-bake' variety.

I used a spring form pan, and I DID NOT use a water bath. If the direction, in regards to timing, are followed, you can use a spring form pan and not bother with inverting the cake and adding crumbs later.

One note - I think the recipe could use a slight adjustment in baking time. I was very nervous about cracking/overbaking, so I followed the instructions, but I have read where some folks baked the cake 30 add'l mins. without detriment to the cake.

Lastly, I did not use a graham crust - I used a cookie crust because that is what I had. 2 cups of Nilla Wafers, 6 T of melted butter and 2 T of sugar is the recipe. I think a graham crust would have been better with this specific cheesecake, but the cookie crust was a good alternative.