Sour Cream Cheesecake

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This was my first cheesecake also and this recipe worked PERFECTLY for me!!! It looks gorgeous and tastes like it's supposed to. I was looking for a recipe that used a bit less cream cheese than the other recipes because we're in France and real cream cheese is a bit more difficult to find and can be quite expensive. I used a kind of cookie called speculoos for the crust which has a gingerbread sort of taste; I thought it would be nice since it's holiday season now. Anyway, this will definitely be my go-to cheesecake recipe from now on. Also, I didn't have a mixer and did everything by hand, and it's still smooth and gorgeous. Thanks Alton! You never steer me wrong.

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This is the first cheesecake I've ever made that turned out great. It was smooth and creamy. I think some people are either not following directions or their oven's thermostat maybe off. It is a good idea to have an oven thermometer when baking to make sure you have the right temp. I got rave reviews and have no leftovers!

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Here are a couple of recommendations/variations based upon my experience cooking my Great Aunt Josephine's recipe...
-Always use full fat cream cheese & sour cream.
-Add two tsp of fresh lemon juice.
-My recipe uses 6 eggs and no heavy cream. Combine the yolks with the sugar, cream cheese, vanilla, lemon, and sour cream. Beat the whites in a separate container until they form peaks. Fold into rest of batter. Pour into pan over crumb bottom.
-Always put aluminum foil on the bottom of the spring pan before putting it in water bath.
-I cook at 325 for 10 min, then 310 for an hour.
-I sprinkle with powdered sugar after it's cooled and been in the fridge for some time.

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OH MY GOODNESS!!! Talk about a recipe so amazing. Since a lot of the reviews I read said that they weren't cooked according to his directions I am doing it for 2 hrs at 250 and hopeflly it will turn out like everybody elses.
P.S. I am making two 9" cakes and for some reason I have enough to make four.

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This is also my first cheesecake. I made my second one today after making my first one a couple weeks ago. I loved it! I chose to use a springform pan and I took others advice and baked it for longer at 275. My only input is that on my first cake I used real vanilla and the alcohol smell sort of took over. So I would recommend either using imitation vanilla or use less then the full tablespoon if you are using the real stuff. Other than that small thing, I was really happy with how it turned out and very grateful for all the reviews that helped me not to mess it up!

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I love cheesecake. This is the creamiest best tasting cheesecake I have had. I have made it 3 times. I had the same problem most people have had with getting the interior set at the given time and temp. The last time I made it I left the ingredients out to bring them up to room temp before using them. The cream cheese mixes better. The big difference is that you are putting ingredients in at 65-70 degrees instead of 35-40. A 25-30 degree head start helps the cooking time a lot. Try it instead of messing with the cooking times so much.

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I am still in the middle of baking... did the 1 hour at 250 and the 1 hour off, and it is really NOT DONE!!! I have baked a thousand cheese cakes (used to be a self taught pastry chef at a nice restaurant and decided that I would try this one. I now have it at 300 for another 30 mins... will keep you posted!

Ok, so I put it in for another 40 mins at 300 (it just stayed in from off to 300 and it now seems perfect! Won't taste till Thursday but the "raw" batter was GREAT! I think the problem was that Alton was using a convection oven!!! Pretty sure this is still gonna be Good Eats!

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I love this recipe. I have made it many times and I always get tons of compliments on it. There have been a few times when I had to cook it just a little longer but other than that its a perfect recipe.

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i made this cheesecake for my husband to take to work, and i've had requests for it at least once a week from all his work friends. It's delicious and creamy and so simple! Just follow the recipe.... you can't go wrong with this one!

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Hello... I was just wondering, I have all this plain white yogurt left over from that delicious Good Eats Sweet Potato Pie we made last week.
Can we sub out the sour cream for the yogurt without serious consequence?

I'm positive this will come out as great as the other desserts

Thanks, looking forward to making this recipe