Sour Cream Cheesecake

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4. as soon as the graham crust was done I poured boiling water into water bath 1-2inchs below the center of oven lowered temp. Then waited 5min or so till I knew that the oven was moist from the water.5 took competed mixture in spring pan set on 6 do not open oven for any reason If all ingredients are room temp when starting the 1hour bake one additional hour is perfect

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It was a big hit! I did, up the temp on my oven to 275 for 20minutes since other reviews had said it came out to soft. It was softer then other cheesecakes I have had but it was light and fluffy and oh sooo good.

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This was a delicious recipe but I have to say I followed the directions to the letter and it came out a little soft in the middle. Almost like it needed to either bake longer or at a higher temperature. The texture wasn't as firm as cheese cake should be. But the flavor was "smack yo mamma" good.

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I've made this recipe 3 times already, and each and every time, i get perfect cheesecake. The waterbath is a must for me, I've had bad experiences without it (with other recipes of course. Also, no switching around quantities, cheese types, nothing! Stay true to the recipe and you will be very happy (adding little flavorings here and there is something else, I've done mango and guava swirls.
A kitchenaid type mixer works best too, easier and faster. The most I've spent on prepping this cheesecake (and I'm a careful baker is about 2 hours. Baking, about an hour and 15 mins on 275, then I turn off oven and the residual heat cooks it completely for the next few hours.

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I have baked a lot of cheesecakes. My favorite recipe is actually quite similar to this one, but it always cracks. Anyway, I wasn't going to try it because I like the other one so much but I decided that I would give it a try. I actually have the Good Eats Cookbook, and according to that, the cook time is 2 hours at 250*. I don't have a pan big enough to go around my spring form cheesecake tin so I cooked it without a waterbath. Lo and behold, the cheesecake didn't crack!!! Not one tiny bit. Now I don't have to decorate the top to hide the crack. This will be my standard recipe now.

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This is the first cheese cake that I've attempted. It took a long time. As other reviewers have stated the one hour baking time is not sufficient. I left mine in for two hours, then let it sit for an hour. Its excellent but I've spent all day (8hrs on this cake.

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Really not very impressed by this cake, which makes me sad. Alton Brown is awesome and I figured his super food science know-how would turn out a great cheesecake. But like many other reviewers, I really had trouble with the cooking time. The whole process was so uncertain and took so long, I probably wouldn't bother to try it again. I cooked the cake for an hour, let it sit in the oven for an hour, turned the oven back on to 250 for *another* hour, and then let it sit again for another hour. The cake was still wobbly and only after chilling it in the freezer for a while did it set up much. Even then, it has a fairly custardy consistency that I don't really associate with cheesecake. (I should probably note that I used homemade neufchatel cheese, which maybe affected the moisture content or something.
On a positive note, the cake did not crack at all (that water bath idea works - just seal the spring form pan with foil and the cake tastes quite decent. I just wish the consistency was better and that the baking hadn't taken ALL afternoon.

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"Many users mention using a springform, but Alton says in his video that he does not like or use them."

I go ahead and use the springform anyway. Everyone has a different opinion on
kitchen hardware, and I would rather go ahead and use the springform than run the risk of ruining the cheesecake. It still works wonderfully.

Personally, I like to take melted dark chocolate and stir it into about half of the cheesecake mixture, then swirl to make a marbled version. My husband raves every time!

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Many users mention using a springform, but Alton says in his video that he does not like or use them. He uses a 9 in round cake pan. But how do I get the finished cheesecake out of it without making a mess?? I know he says to put it in hot water for a bit before taking it out...but still.........you can't just flip it, right? Unless you flip it twice to get crumbs on bottom again?

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Like other reviewers, ours seemed a little too unset at the end of the whole process. So at the end of the second hour, we turned the oven back on. I forgot to set a timer and we were at the store about 30 mins later, when it hit us that the oven was still on. So about an hour later, we finally turned the oven back off. The cheesecake was really good, but a little too sweet. I made a raspberry syrup out of fresh raspberries and it added a little bit of zing. We didn't do the graham cracker crumbs up the sides. That seems weird to me.