Perfect Cheesecake

It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

My young friend Audrey (15) and I made this particular cake twice together, with me documenting the steps. I’ve made it on my own a couple of times, and I think Audrey has made it so many times she’s lost count. She’s changed it ever so slightly from Dorie’s base recipe, including keeping the graham cracker crust at the bottom instead of up the sides of the cake, and finishing with a sour cream topping and a raspberry sauce.

This is Audrey’s favorite cake (she’s even making it for me for my upcoming birthday), and I’ve asked her to share a few words about it. Please welcome Audrey:

The most loved, read, worn and tattered page in my Dorrie Greenspan book Baking: From My Home to Yours is page 234, the cheesecake page. I first came across this recipe Christmas day two years ago, when Elise gave me Dorie’s book. This recipe, without a doubt, makes the best cheesecake in the world. It is a perfect combination of tangy and sweet, with a velvety smooth and rich texture, which is wonderful for entertaining, but can be detrimental to waistlines. To the delight of my family I make this recipe for every special occasion, with consistently excellent results. ~Audrey

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Perfect Cheesecake Recipe

  • Cook time: 3 hours
  • Yield: Makes 16 servings.

Ingredients

Crust

  • 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
  • 2 Tbsp sugar
  • Pinch salt
  • 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling

  • 2 pounds cream cheese (900 g), room temperature
  • 1 1/3 cup granulated sugar (270 g)
  • Pinch of salt
  • 2 teaspoons vanilla
  • 4 large eggs
  • 2/3 cup sour cream (160 ml)
  • 2/3 cup heavy whipping cream (160 ml)

Toppings

  • 2 cups sour cream (475 ml)
  • 1/3 cup powdered sugar (35 g)
  • 1 teaspoon vanilla
  • 12 ounces (340 g) fresh raspberries
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup water (120 ml)

Special equipment needed

  • 9-inch, 2 3/4-inch high springform pan
  • Heavy-duty, 18-inch wide aluminum foil
  • A large, high-sided roasting pan

Method

Prepare the crust

place springform pan on foilwrap first layer of foil around pan

wrap second layer of foil around panfinish wrapping foil

1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

use your hands to press down graham cracker crumbsform even layer of graham cracker crumbs

3 Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Make the filling

place cream cheese in mixerbeat until smooth

4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Cook the cheesecake

place pan in high sided roasting panpour cheesecake filling into pan

place pan on roasting rack in ovenpour hot water into roasting pan to create a water bath for the cheesecake

5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.

6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare sour cream topping

8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce

crush raspberries and sugar in small saucepanheat and whisk raspberries

9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cake to serve

run blunt knife around edge of pan to separate cheesecake from panremove springform pan from cheesecake

spread top of cheesecake with sour creamcheesecake is ready to serve

10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzled with raspberry sauce.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Recipe adapted from Dorrie Greenspan's Baking: From My Home to Yours. Used with permission from author.

*A few more words from Audrey on preparing the pan, with a moral lesson added for good measure: The first few times I tried the crust never turned out right - it was a brown, soggy goo. (This was because I was too proud to accept help from my mother when wrapping the pan.) After swallowing my pride and accepting Mom's help my crusts turned out perfect - firm enough to hold the cake, yet moist and delicate. The difference was so drastic when my mother wrapped the pan that I didn't make a cheesecake without her for months. About six months ago, for my birthday, I got a supposedly "leak proof" springform pan to make my birthday cake (a cheesecake, of course). This was to be my first solo effort. I made my cake in the morning so that it had time to chill before dessert. At about 4:30 pm I took the springform off, only to discover the soggiest, most poached cheesecake I had ever seen. Thanks to a defective pan, I ended up with a store bought birthday cheese cake and a mediocre dessert.

The morals of this story are first, always accept help from your mother, no matter how hard it may be. Second, always wrap your pan, even if it says "leakproof."

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208 Comments

  1. Michele

    Would it be terrible for the taste to use reduced fat cream cheese and/or sour cream?

    No idea. I once used reduced fat cream cheese for something and I really didn’t like the way it turned out, so I never use it. ~Elise

    • Jamie

      I’ve only ever used low-fat/fat-free cream cheese and sour cream and it’s always turned out fine, but I don’t like the taste of full fat products and don’t use them normally so it might just be a preference of taste.

  2. SaraH

    Elise, yours is my go-to site for any recipe I want to try, but I don’t believe I’ve ever commented. I just wanted to say that Audrey sounds like a delightful teenager. (Sometimes we need to be reminded that most of them truly are delightful.) And indeed, the cheesecake does look “perfect”.

    She is delightful! And we’ve been cooking together since she was 9. ~Elise

  3. Roya

    I love this cheesecake recipe. The only thing I tweak is adding a little orange zest. It adds a lil sumpin:)

  4. Rebecca Hasenauer

    Go Audrey!!!

    Really looking forward to trying your variation on a master recipe. It’s like, with classical music, all the greatest musicians have a personal style that shines through the variations they make on the original score. It’s interpretation that’s important…whether of cheesecake or a sonata.

    I had my own stock of recipes, and variations, when I was around your age too, mostly gathered from Elizabeth David’s books. My most worn and beloved book was, and is, a now out of print Australian book called Vegetables written by Lisa Lintner. In the unlikely event that you see a copy in a second hand book store you should grab it.

  5. dorie

    Audrey and Elise, *thank you, thank you, thank you*. I love your rendition of my cheesecake and I can’t tell you how happy I am that you’ve been enjoying it so much. One day I hope I can be with you when you make it — oh how I would love that.

    Dearest Dorie, thank YOU. And the three of us cooking it together? Can’t wait! :-) ~Elise

  6. Thy Hand

    This looks amazing. I thought I would share how I remove a cheesecake from its pan. I had to come up with this myself (the whole rest of the world may know about it, but I didn’t) because I was constantly frustrated due to the pan always sliding around the plate as people cut into the cheesecake. **It might not work for really soft cheesecakes**, but most of mine form nicely browned tops. I cool it completely, then refrigerate it overnight, wrapped. Next day, I unwrap it and lay a plastic cutting board coated with cooking spray on top, then invert it. Next, every so carefully and with a long, thin bladed knife I separate the bottom of the cheesecake (now the top) from the pan by slipping the knife between the two all the way around the cake (not sliding, but going in and out). I lift off the pan, place a round Wilton cake board on top and invert it again back to right side up. Sorry this comment is so long. I just thought others might like this tip (unless I really was the only one who didn’t know):-).

    • betsy

      I didn’t know this and I tried it…. fantastic result! Thanks for sharing!

    • Dustin

      i’ve had to do something similar, because i only have one spring form pan and several requests for cheesecake since i found this recipe

    • Alex

      I’ve been using this recipe religously for the last year, and what Ive found to very effective is wrapping the base of the pan in a sheet of baking paper, and then seal the spring portion to the base.

      This makes it super easy to remove the cake and makes cleanup a little bit easier :)

      • Elise

        Great tip, thanks for sharing!

      • Jen

        Hi Alex, that was also my first thought when I read the other comments about the crust sticking to the bottom of the pan. (Here in Germany we pretty much use springform pans for everything, and I always line it with “Backpapier” (Baking paper) before baking any cake. That being said, I was nervous about doing that with this recipe because everyone seems so concerned about the spring form pan leaking. Have you ever had any problems with leakage? Do you simply put the baking paper in place, then follow the recipe as usual (ie, do you still wrap the outside in foil)? Thanks for your help!

  7. Nancy (n.o.e.)

    What a beautiful cheesecake, Audrey! I love how you make the crust and the toppings too. Two years ago at Christmas the bakers of the Tuesdays With Dorie online baking group were making this cheesecake in our own kitchens. It really is the best cheesecake, so rich and creamy.

  8. vivian

    Wow, that cheesecake looks great! I love when sour cream is included in the cake, it definitely improves the flavor. Do you know if this would work if I wanted to convert it to a sheetpan so I can cut them into strips or bite-size cubes? If so, any tips or words of wisdom on how to convert it?

    No idea on that one, sorry! ~Elise

    • Trina Beall

      I have a square spring pan that I use whe I need to have smaller slices of cheese cake. however I can’t do the bath since I don’t have a larger square pan. It still comes out fine.

  9. Fran

    That is one beautiful looking cheesecake. It’s so perfect in its simplicity. I usually make a spectacular chocolate cheesecake and have gotten it to the point where it doesn’t crack on me anymore, but this post may have won me over to forgoing chocolate and going with this recipe for a change. Really pretty.

  10. Arwen

    Rather than deal with the foil nightmare (you never know if there is a hole) try placing your spring form in a silicone cake pan (you can get 9inch and 10inch round silicone pans on amazon). Silicone doesn’t transfer heat so it still cooks beautifully but it will never leak!

    • Linda Barner

      As a person in the medical community I have never trusted silicone for anything and especially not baking. It is something that is not proven in baking from what I have seen and I am very concerned about products like this.

      On a sidenote, I also don’t use aluminum pans normally too because of the proven effect of alzheimer’s due to the aluminum accumulation in the brain.

      I do have to use nonstick products at times but am very careful with these products as well and try not to use them on high heat……….just fyi . Plan on making this cheesecake with a German made springform pan which I love today with my children.

      Thanks for posting this………looks amazing.

  11. Sandra

    Since cheesecake is a dessert only enjoyed on special occasions, using full fat cream cheese and sour cream is the way to go! The result will be far more indulgent and rich. I’d rather eat a smaller slice with the same amount of calories as a larger slice of less fat! hehe ;) This recipe is incredible and always a success! Love, LOVE the photography as well. Valentine’s Day will be my next time making this scrumptious delight :) My hubby and I will each have a slice, then I’ll share the rest with my parents and inlaws. Maybe ;)

  12. David

    Yes, it’s vital to always wrap those springform pans if baking them in a water bath, no matter how “watertight” one might think they are. (Or how much the manufacturer’s insist that they are.)

    There is now extra-wide aluminum foil available which works really well since normal foil can be a bit narrow, and you often have to use two sheets for coverage and that leaves fissure and cracks for water to seep through. Your cheesecake looks beautiful!

  13. Susan

    Audrey and Elise, your cheesecake looks perfect and sounds devine. I can’t wait to make it. Audrey, you are among sisters (and brothers) in the kitchen, all of us guilty of trying and failing at one time or another with a recipe or method. The more you cook and gain experience, the less you’ll fail. You have to look at the bright side of failure, too. It teaches us indelible lessons in humility and gives us (cooking) wisdom, too. Glad you didn’t let your first mistake stop you from moving forward. Cooking is probably the easiest place to deal with failure, of any place in life..er..well, unless cooking is your livelihood, then Ooops! Always have a plan B!

  14. Dirk

    Hi Elise, I need to know if I can use softened cream cheese because is the only kind that we have here. ( Brazil ),thank you, Dirk.

    Hi Dirk, I would guess that yes, you can use the softened cream cheese. The purpose of having the regular cream cheese at room temperature is so that it becomes more soft. ~Elise

  15. Veronica J. Fortune

    You have the BEST recipes on here – this coming from a true “foodie”. I’ve just had two recipes selected by Public Television (out of 4 entered) for their latest cookbook, AND as if that isn’t wonderful enough, they’ve called me asking if I’d be interested in being part of the taping… I am ecstatic.

    Your website is beautiful, and luscious! I thank you for it!

    Veronica, a/k/a “rtiste”. Yes, I’m an artist, so if you ever need anything illustrated, let me know! I’m also interested in writing my own cookbook someday… I’ve written and illustrated them for churches, and every single one always sold out. See some of my art on Facebook under Veronica J. Fortune.

    Blessings!

  16. Mandy

    Love love love this! I am NOT a baker, so I only attempt sweet recipes that are proven to be good and easy. With the step by step photos I’m confident I can pull this off for Valentines Day. My sweetie will be so happy! Great post!

    Mandy

  17. Shanna

    This looks and sounds absolutely Amazing! Kudo’s to you Audrey for finding something that not only connects you with your family, but gives you a creative outlet! In these days, it’s almost unheard of in a teenager! Can’t wait to try this recipe!! :)

  18. ruth

    Love your website and cheesecake! Try a turkey roasting bag or crock pot liner for keeping the water out of the pan.

    Love the turkey roasting bag idea, thank you! ~Elise

    • Clare

      In my twenties I had a run at making cheesecakes using a springform pan,this recipe is virtually the same but I had never used the water bath. I found this recipe and have made several since and it really is the best. On my second attempt I used the roasting bag idea and haven’t looked back.
      So easy and it’s completely reliable. Thanks to both Ruth and Elise:) I’ve just finished another one,this time for my b-day

  19. Elizabeth (Foodie, Formerly Fat)

    I used to make a non-dairy cheesecake that was so good when I served it to people and didn’t tell them it was made from tofu they never knew the difference. I know that sounds hard to believe, but it’s true. I got so many shocked looks when people asked for and then got the recipe!

    I think I’ll have to dust that recipe off. It’s been too long and you’ve given me the hankering for cheesecake!

  20. emilyp

    Any idea how adding melted chocolate to the cheesecake batter would alter the texture? Fran has me salivating.

    Haven’t tried that yet. ~Elise

  21. Bryan

    That is very near the recipe I use except with mine I put in a little lemon zest. A tip for those not quite so handy with a spring form pan. I buy 2 ready made graham cracker crusts as it will fill them very full or sometimes I make a couple mini ones then divide remaining batter in half. Trying to do it by hand my crust is extra thick in the corners and too thin on the sides and bottom. Plus that way I can give one away or make 2 different toppings depending upon guests.

  22. Bryan

    I forgot to mention with premade crusts no water bath is needed. I just bake them on a cookie sheet.

  23. jdens

    I don’t have a roasting pan big enough to hold my springform pan, but in the past I’ve had great success putting a pan of hot water on the rack beneath the cheesecake. I think the water bath is supposed to help keep it from cracking, right? In this case, I wonder if the cracking would even matter, since you’re covering it with a sour cream topping. Anyway, I look forward to making it for my next dinner party.

    How sweet of Dorie to comment as she did. She seems so lovely and approachable.

  24. Barbara | VinoLuciStyle

    Very much like my favorite cheesecake in it’s simplicity. I don’t like cheesecake loaded with a bunch of candy or flavors; that ruins it for me. I make something very similar with a sour cream topping and my only variation it to occasionally sub a lemon glaze for the sour cream. Both so simple and so amazing with a topping such as yours.

    Audrey, could I adopt you? I miss having my girls with me in the kitchen and you do sound delightful and of course, loved the part about Mom!

  25. Cindy

    The recipe looks amazing! Thanks for sharing, and thanks to Thy Hand for their comment on removing it from the pan. I was actually going to ask if you leave the bottom on the springform pan, or remove it. Mine (like most I’d assume) is non-stick, so I’m afraid cutting it with a knife will scratch the non-stick surface.

    You do want to use a dull butter knife, not a sharp knife, to run around the edges of the pan. ~Elise

  26. Sarah

    Does anyone have any ideas for a good substitute for Graham crackers available in England? The cheesecake looks incredible :) Thanks!

    • Jonathan

      You can use wheat digestives- or shortbread

      • Sarajane

        I saw a site that said vanilla wafers make a good crust, maybe search for one of those.

  27. Barb

    Sarah, Check out Nancy Silvertons pastry book for a fantastic graham cracker recipe-really much better than store bought, and so easy. I don’t have permission to reprint it here, or I would. Elise,this cheesecake sounds divine, and I can’t wait to try it. BTW, I have always lined the bottom of my springform pan with parchment paper as well as wrapping it with foil, and I have never had a problem slipping a cake round under the parchment after cooling.

  28. Marie M.C.

    Oy vey. I’ve been visiting this cheese cake all day. *Sigh.* It’s perfect. My recipe is close to this (although mine never looks so beautiful) but I always add lemon zest. Meyer lemon. Try it, you’ll like it.

  29. Nicola

    To commenter Sarah – in England I use Digestive biscuits as a cheesecake base. Hope that helps!

  30. monty

    Very nice looking cheesecake. I also like your topping. The parchment paper in the bottom of the pan is a good idea. It makes the process of removing the bottom of the springform pan easier (once the cake is inverted). I remove the sides of the pan and then gently cover the top with plastic wrap before turning upside down onto a cutting board. Use a small flat metal spatula to assist in removing the bottom, then pull off the parchment and reinvert onto your serving platter. Valentines tip: I found a heart shaped springform pan online a couple of years ago.

    Cheesecake is so delicate I wouldn’t even attempt to remove it from the springform base, but serve from it just as is. Parchment would be useful if you were planning to remove the pan base. ~Elise

    • Holly

      Elise (and Audrey),
      I just wanted to take the time to comment to thank you both for the WONDERFUL recipe, including such practical hints, and to comment here specifically as I was going to agree with you completely that I don’t think I’d ever attempt to remove the springform base from something that you put SO much love, thought, and effort into…but being a bit of a perfectionist :-) and understanding that presentation is important to many of us… I thought I’d mention that I use one of those circular foam-like pieces of shelf liner that I got to open jars (work great btw!!) to place under the base to keep it from sliding around on the plate or stand you are serving from. I did that with my cakes so I thought why not and it worked. You may need to cut your own larger circle depending on your springform size etc…

      I stumbled onto your blog looking up “best classic cheesecake recipe” as ALL of my cookbooks and recipe collections are packed up from a very recent kitchen renovation. I finally had gotten one that I did at Christmas that was as close to perfect as I’ve ever had but I was feeling foggy on some specifics so I’ve now been reading your blog instead of baking ;-) haha Something tells me it will be well worth waiting longer :-)

  31. Chris

    Sarah, the nearest thing to a Graham Cracker in the in UK is a digestive biscuit.

    Looks a great recipe… I’m off to the shop to get cream cheese and digestives now.

    C.

  32. Chris

    Just finished eating this divine cheesecake and it lives up to its billing as the perfect cheesecake. Very smooth and velvety and the perfect flavor. I topped mine with a chocolate sauce made with milk chocolate, karo syrup, and heavy cream. It was great.

  33. Christine Jacobs

    Perfect timing! I have been on a cheesecake making kick ever since my mom got me some new spring form pans for Christmas. I tried this one yesterday, and the stress that occurred while preventing the water from getting in was worth the finished product, which is a big hit at my house right now. Thanks!

  34. Angie Garner

    Sandra & Ruth I was just trying to figure out a way to avoid the foil as I made this lastnight and with THREE layers of foil the water still got through :( Thanks for that advice!! Both wonderful ideas and I will certainly try them both. Elise, I have visited and loved your site for some time now but this is the first recipe that I had to run and make N-O-W. Even though my crust was a little soft (and I used Nilla Wafers not Grahm) the flavor was amazing. Thanks to Audrey for a fabu cheesecake… and Dorie as well.

  35. choyc9

    Thanks Elsie and Audrey! I will give this recipe a try with my girls (Gr 2 and K). What I like most is the moral lesson that Audrey shared :-) Thank you very much for both the recipe and the lesson!

  36. Lauren

    You have brought back such great memories of my grandmother with this recipe, which is almost exactly the same as hers. It was so good that she was always asked to make it for any family gathering, and thus raised two generations of cheesecake fanatics. Her recipe is one of my prized possessions. Many thanks for posting this…!

  37. Ana

    Hi Elise, in Brazil I can’t find sour cream. I know a similar recipe of sour cream, but I’ll try with yogurt. I hope it will do well. How about it?
    I loooove cheesecake!

    I haven’t tried it with yogurt, but if I were to, I would try to find a thick, full fat yogurt like Greek yogurt. ~Elise

    • Mica

      You can easily make the sour cream yourself (I did). You buy the heavy cream (used for making whipping cream), and you add vinegar, lemon and salt to it, mixing in electric mixer for 4-5 minutes. Look it on youtube!

  38. Kristi

    Made this last night for a dinner party with friends, outrageously delicious was the consensus. Had a friend describe it as “your final meal good”.

  39. Josie

    I second the recommendation from the poster above…place your springform pan in a silicone pan and not a drop of water will seep in.
    You can get a visual here: http://heavenlycakeplace.blogspot.com/2010/06/coconut-cheesecake.html

  40. Scott at Artisan Cheesecake Co.

    Leak proof means that the cake will not leak out into your oven. It does not mean water will not leak in. Try cooking it without the water bath it is much better. Cook the crust at 350 for about 10 min. let cool and add the batter.(I spray the pan). Cook cake for 15 min. at 350, lower to 225 for about 70 min. Don’t open the door until finished. Turn off oven, run a thin knife around the cake between the pan, return to oven and let cool in oven till room temp. Chill overnight.

  41. Jen

    This cheesecake sounds really great, I love the addition of sour cream. My son loves to make cheesecake with me, we often make cheesecake cupcakes (no crust, just pour into cupcake liners and bake for a much reduced time, usually ~20-25 minutes). They are very kid-friendly and more convenient since they bake much faster. They also freeze well. To the person who asked about melted chocolate, I’ve never tried that but have tried cocoa powder so if you’re looking for a chocolate cheesecake that would be a good way to do it without worrying about the texture.

  42. FurriePrincess

    A couple of time and stress saving tips. Add the sugar to the graham cracker crumbs in the food processor, then add the butter and pulse til mixed. Also, to get a nice firm crust, use a flat bottom measuring cup with straight sides, aluminum or stainless work best, to tamp down the crumbs in the pan. This allows you to get right to the edge or even make a little rim if you wish.

  43. Jon Lilley

    Hi Elise,

    I’m not a baker, nor have I ever been a big Cheesecake fan, but this recipe is DELICIOUS! Thank you so much for sharing it! I was also kind of tickled about being able to use ALL my kitchen machines AND my roasting pan. That doesn’t happen only once a year, if lucky.

    One little point, tho . . . I think the amounts of sour cream & confectioners sugar got juxtaposed for the topping. I got sweet sour cream soup instead of a proper icing. (Thank goodness for the pictures!!!) If you could let me know what they’re supposed to be, I’d really appreciate it. My guess is that they’re just flipped, right?

    Anyway, thanks again for this great recipe! What a joy to have such success on my first go ’round! I think I’ll do this one again sometime.

    Hi Jon, so glad you liked it! Regarding the topping, it’s not really an icing. It’s a sour cream topping that is only slightly sweet. The sourness of the sour cream balances the richness and sweetness of the cheesecake. If the ingredients were reversed, then you would have a very sweet icing. But that’s not the case. If the consistency was soupy, it’s sort of supposed to be. ~Elise

  44. Michelle

    Audrey, should Elise not be able to fulfill her duties as author of the Simplyrecipes.com blog, do you swear to carry on her work for her? :)
    My family asks for your pancake recipe at least every other day, and of course, we have them because they are so easy and foolproof to make. Makes me think the family just might have a new fav cake too.
    Thanks for posting Elise. I once spent a week scouring the web to find the best tips for the best baked cheesecake. Now I know I can find it all in one spot.

  45. Becca B in Lee's Summit

    Elise, this reminds me of my mom’s cheesecake that she’d make for me on my birthdays, or on a cold weekend. Thanks so much for sharing the recipe! I can’t wait to make it!
    I don’t own a springform pan… can you suggest some substitutions?
    Thanks! Love your blog!

    Hi Becca. Yes. My friend Suzanne (Audrey’s mom) suggests making thick strips of parchment paper and lining a cake pan first with two of those, in a cross pattern, so that the edges are extended over the cake pan so that you can use them as handles to lift the cake out of the pan. Then put down a round of parchment on the bottom, so that when you lift, the bottom isn’t sticking to the pan. I haven’t tried this method yet, but it seems to me that it would work. Parchment paper is pretty strong. The benefit of this approach is that you don’t need to wrap the pan in foil and there’s no way that water can get in and ruin the crust. ~Elise

  46. Jennifer Jo

    Elise and Audrey, I know you didn’t mean to, but this post put me through fits. The recipe was so similar to MY perfect cheesecake that I just had to make yours…to prove that mine was better. The result was not as clear-cut as I expected, and my fridge (and belly) are stuffed with cheesecake. If you want to know the results (such suspense!), I posted about my whole cheesecake conundrum just tonight. http://bit.ly/hQJl39 (And thanks!)

  47. Candace jurado

    Help…I made this cheesecake last night and didn’t turn out right. The flavors are yummy but the texture is completely off, it is airy instead of dense and it falls apart while slicing. Also, the filling overflowed while cooking even though I used the correct size spring-form pan. I have checked and rechecked the recipe and I didn’t botch any of the ingredient portions any ideas on what could have gone wrong? I want to try this recipe again, and conquer it this time, so the perfect picture of the “perfect cheesecake” will quit laughing at me in defeat!

    Your guess is as good as mine. Maybe you used extra large eggs? Maybe your measurement cups are larger than ours? No idea. ~Elise

    • Heather

      I also had way too much batter.
      I filled my pan to the top and still had enough for 4 small tart pans as well.
      Of course, because I filled it so high it raised above the pan edges and cracked all the way around [I knew I was covering it, so I didn’t mind if it cracked].
      I know I measured and weighed correctly, [I bake almost daily], correct size pan, and regular large eggs used. I did use less cream cheese -3 &3/4 packages because my son got into the cheese before I made the cake.
      Having the cake for my sons birthday tomorrow, hope it taste as good as my traditional recipe!-oh, and I added lemon zest

  48. Jenny

    Hi Elise!

    This cheesecake looks fantastic. Came out of the oven perfectly with no cracking but to my horror there was a puddle of water inside the foil. When I took off the rim the crust felt soggy to the touch. Is there any way to save it at this point? And also, when freezing, should I freeze it without the sour cream topping? Do you think replacing the raspberries with blueberries to make a blueberry topping would work too? Thanks!

    I’m afraid you are stuck with a soggy crust. You may want to serve it in pieces, with the crust removed. No idea on freezing it with the sour cream topping, I suspect it wouldn’t work well, but I could be wrong. A blueberry topping would be delightful. ~Elise

  49. Hazel

    Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly! Thanks for a lovely recipe.

  50. Helene

    Made this yesterday and had it for dessert today. Great cheesecake but two things…

    1. I’m surprised no one has mentioned that 2 packages of 10 oz graham crackers produces way more than 2 1/4 cups of crumbs. It looked like too much so I only used one box of 14 oz and that yielded over 3 cups. I then prepared the 2 1/4 cups of crumbs for the bottom but that almost filled up my pan half way! Looks like the crumb info is a little off.

    2. Same with the topping…2 cups of sour cream would overwhelm the cheesecake. I think I used maybe 2/3 cup and it was plenty.

    Otherwise, it was great! Very creamy and delicious.

  51. Diane

    I made this last night, served today for Super Bowl dessert. You’re right. Perfect! It’s hard to believe something so light is so heavy in calories – but what a splurge! Thanks!

  52. Hannah

    I made this cheesecake this weekend, with my own adjustments. It was delicious! I actually had a cheesecake in mind that I wanted to “create”, so I used this recipe to get started. I thought the crust was a tad too sweet (although probably perfect for yours!) so I will leave out some of the sugar next time.
    I made this a “chai spice” cheesecake. After I made the crust (and it was done baking) I poured a layer of chocolate ganache into the crust, and let chill while I was making the filling. I made the filling exactly as the recipe said, adding in chai spice, of course. The hair dryer trick worked very well for the crust. I topped my cheesecake with homemade whipped cream. It was a big hit!

  53. Hannah

    Also, I would like to say, I used neufchatel AND low fat cream cheese in addition to the regular. I couldn’t tell a difference.

  54. Beth

    I have a question rather than a comment as I
    haven’t tried this yet. Is it really 2 POUNDS
    of cream cheese? Not sure if you meant to say
    2 8OZ PACKS which seems to be the usual in many
    recipes but I am anxious to try this.

    Yes, 2 pounds. 4 8-ounce boxes. It’s a big cheesecake. ~Elise

  55. shabunam

    I love cheesecake and oh my !!! Your’s look so perfect , I have not seen anything like this , I will def give it a try . Thanx for sharing and btw I jsust stumbled upon this blog now and I LOVE….LOVE…it :D.

  56. Rebecca

    I’ve made this twice since you posted in an individual size springform. I divided the ingredients in three the first time and threw a ton away, so this time i used 1/4 the amounts called for and it was perfect! It only took around 45 minutes to bake. Just in case anyone else can’t eat a whole cheesecake alone :)

  57. Daniela

    thanks so much for the recipe. I made it yesterday, and even though i’m not sure i’ve used the most similar crackers,(i’m in perú), and of course i have to try a few more times before it turns out absolutely perfect, it really is the perfect cheesecake!

  58. Giselle

    I just made this for a friends birthday, it was my first cheesecake and everyone loved it!! I cannot stress how important wrapping the pan in foil is. I had a leak and my graham bottom was not as crunchy but when it was cooling i let it sit in the oven without the roasting rack to dry some and it worked some.

  59. Jen

    I made this last night and served it today. It was very creamy and delicious. I am quite new to cooking and I’ve never made cheesecake before so I was terrified that it would crack or sink, but it came out wonderfully. The only thing I would change is use less of the sour cream topping; it tasted good but I felt it slightly overpowered the cheesecake. Overall though it was lovely and I will be making this again (but not any time soon – my waistline couldn’t handle it!)

  60. Charles Green

    My fiancee made this for my birthday/valentines day and it was definitely a “perfect” cheesecake. I got to enjoy it early because sadly I have to leave to head back to school on my birthday, but she is sending me home with a giant slice of the cheesecake. Thank you for all of your wonderful recipes.

  61. Rachel W.

    Huh– I had the same problems as Hazel! 10 oz of graham crackers made a ton more than I could fit into my 9″ pan, even after I built up the sides, and I had enough filling left over to make a dozen mini-cheesecakes in my muffin pan!

    I’m not complaining– extra cheesecake is nothing to sneeze at– but it certainly was surprising! I wonder where I went wrong with the filling– maybe I overbeat the eggs and got it too fluffy?

    This was the first cheesecake I’ve ever made, though, and overall I’m delighted with the outcome. My husband’s family has a tradition of cheesecake for Valentine’s day, and I’m glad I could pull off carrying it on!

  62. Yasmine

    It has forever been a goal of mine to make cheesecake from scratch and I finally did it with your wonderful recipe! I was so impressed with how beautifully it came out and was soooo delicious. My husband loved it as our Valentine’s dessert. Thank you!

  63. Zen

    Hi,

    I’m making this cheesecake this afternoon (wish me luck), but I don’t have a roasting pan or an oven-friendly pan that can hold my spring form pan. The only thing I have is one that will make it look like bain marie instead of poaching. Think it’ll work?

    Thanks.

    Any oven-proof pan that will hold your spring form pan will do. ~Elise

  64. Efoxfx

    I made the cake and put it in for the exact amount of time and it hadnt turned golden brown on top. Is it ok to put it in at 325 again and about how long would you say is ok?

    If it’s still hot, you can put it back in. Actually, if you are following the recipe, the cake should still be in the oven, slowly cooling as the oven cools. But the cake might actually be okay as is. If the center is a little jiggly, like jello, then it’s done, don’t worry about it not being browned. If you do choose to put it back in the oven, I honestly don’t know what to tell you in terms of time. ~Elise

  65. Valeria Mas

    Elise, This is trully the best cheesecake ever!! I´ve been looking myself for years for a good cheesecake recipe. This one is exactly the one I was looking for. Absolutely delicious! Thank you so so much for sharing it.

  66. Eva

    Thank you so much! The cake was perfect! I think a little bit of water got into the pan, but the crust was still fine! It’s delicious!

  67. Jodi

    For those of you concerned about wrapping the pan in foil to keep out water, try wrapping the pan in a plastic roasting bag. It works great! No more soggy crusts.

  68. Lauren

    I made this cheesecake this weekend and received rave reviews. It was gone in no time. It’s a rather light, fluffy version, as opposed to the very dense, heavy variety.

  69. Scarlett

    Hi, just wondering, is there any alternative to vanilla in this cheesecake? Thanks a lot!

    Not really, but you could just leave it out if you want. ~Elise

  70. Joannenicole

    Hi Elise,

    My husband and I adore this cheesecake – we’ve made it countless times since you posted earlier this year. It’s definitely the perfect cheesecake, as far as we’re concerned. And the recipe always comes out exactly right. Even the one time that my husband forgot half the sugar, it was still delicious – just more tangy than sweet…

    My question is this – Can this cheesecake be made in anything other than a traditional springform pan? I want to experiment with making cheesecake bites. (scoop cheesecake with a mini ice-cream scoop, roll into balls, dip in chocolate, etc.) but obviously I don’t need the crust and the perfectly straight sides and all. Do you think this recipe would work if I used a baking dish or cake pan?

    Hi Joanne, I think it would work in other forms, sure. You probably would just need to cook it not as long. If you do experiment with it, please tell us the results of your experiments! ~Elise

  71. Anya

    Hi, I live in Ukraine and can’t find 18″ foil. Anything i can substitute it with or somehow safely glue the narrow piece of foil to make that mold? Thanks!

    Hello Anya, If you read through the comments you should find other suggestions for how to do the water bath. I do not recommend glueing foil together. ~Elise

  72. Aamna21

    Thank you Elise for this perfect cheese cake. I was wondering if I reduced the amount of sugar will it be delicious ? And is there any other type of biscuit I can use instead of that one?

    Hello Aamna, I haven’t tried reducing the sugar in this recipe, so I don’t know what to tell you. And this cheesecake does require a graham cracker crust. You could try making it without the crust. Or just look around for another cheesecake recipe that would better suit your needs. Good luck! ~Elise

  73. Amna

    No wonder why it is called perfect cheese cake because it is really perfect that I stopped buying it from restaurants as I thought it is difficult to make a homemade cheese cake.Anyway,I reduced the amount of sugar a little and I used digestive biscuit and it tasted very delicious.Thank you.

  74. Rifat

    It was a-maz-ing! I mean it was delish!!! My first ever cheesecake with this recipe. I had made your chocolate pudding before, that was really good too. And this one blew my mind! Thank you so much! My family is so proud of me =P

  75. Pamela

    I agree with Michele, above, Elise – your site has provided me with some incredible recipes. I’ve recently stopped eating dairy products but wanted to try this recipe with some of the new alternative “cheeses” available. I made this using Galaxy Nutritional Foods new cream cheese, the blue-label Tofutti sour cream, Earth Balance vegetable shortening sticks, blended silken tofu for the eggs and a blended mix of silken tofu and soy milk for the heavy cream. I mention the brands because it’s been hard for me to find non-dairy cream cheese and sour cream that tastes decent and these are the best I’ve found. I did add three tablespoons of unbleached flour because I wasn’t sure that the non-dairy cheese mixture would hold up. I should not have worried. I followed all of the steps in the recipe and it turned out beautifully! I don’t know that the taste would fool anyone completely, tho my father who does not like cheesecake usually, liked and ate this one. To me, it’s just delicious! The consistency is wonderful – melt-in-your-mouth creamy. Thanks so much for your site and these fantastic recipes!

  76. Marcie Morgan-Oregon

    I tried this for the first time in May 2011 and I did the foil, but I didn’t have the heavy duty foil and the right size of foil so I folded pieces together to try and make it work. The cheesecake turned out perfect, but because of the foil the bottom was a little soggy but it was still o.k. Since then I have made it 2 more times, with all the right stuff, and I can honestly say this is the best cheesecake I have ever made. Everyone I make it for tells me they have never had anything better. I will never make a different cheesecake…..Thanks for sharing, simply the best!!

  77. CathyC

    Thank you Elise (and Dorie for the original recipe) for posting this incredibly light cheesecake. I made it yesterday as dessert for a cookout and it was a hit. I made the raspberry sauce to go with it, but ultimately the cake stands well on its own merits. The sauce wasn’t even needed.
    As always, I continue to go back to your site to add to my cooking repertoire. My family thanks you for it!!

  78. Luke Alan

    Just finished chilling this cheesecake and all i can say is this would be one of the best cheesecake recipes out there! Absolutely to die for!

  79. Terri Schneider

    Thank you for this recipe, is the best cheesecake recipe I’ve tried. Instead of wrapping the pan in foil, I placed the pan in a Reynolds Slow Cooker liner (left open), then in a roasting pan with rack with enough water to touch the bottom of the cake pan. I also placed parchment paper on the bottom & sides of the pan before filling. I sprayed the parchment for the sides with baking spray so it stick to the pan. I only had extra large eggs, so I used three. Not only the best tasting, but also the most beautiful – not even the hint of a crack. The only recipe I’ll use from now on!

  80. aileen

    hi everyone! i made this for my roommates birthday party and even though everyone insisted they were full from just on slice, all went back for seconds :-) MUCH creamier and way more delicious than the German versions with quark i’m used to!

    thanks for this wonderful recipe!

    about the crust: even though i put a lot of effort into wrapping the pan, the water did leak through and the crust went all soggy. BUT: once the cake was chilled it was fairly easy to gently slice through it just above the crust and transfer the cheese part to a plate and later onto a new crust i baked. that way i got to save the delicious filling and no one knew the difference!

    next time i think i’ll just put a large pot of water in the bottom of the oven.

  81. Sarah

    Perfect Cheesecake is right! This was my first cheesecake and it turned out, well, perfect! The taste, texture, everything, was spot on. The only thing I did different was the bath. I didn’t have a large enough roasting pan to make a bath, so I put a pan of water on the bottom rack of the oven. It worked wonderfully. My cheesecake didn’t crack or sink. It looked beautiful and tasted great! Thanks for yet another keeper!

  82. Elizabeth

    Is there a way I could incorporate using vanilla beans in this recipe?

    You could scrape out the insides of one vanilla bean and add it to the cream cheese in step 4. ~Elise

  83. Lisa

    I liked the berry touch this recipe. I recently made a cheesecake and added Pomegranate. It was so good, too! Definitely worth trying as an alternate to a compote.

  84. James S.

    Holy crud, I have a new favorite website. I Googled “perfect cheesecake,” and yours was the first to pop up. After reading through the ingredients and instructions, and salivating over the visuals, I gave it a shot.

    First, you were a hit with my husband, who is quite the discriminating junk food junkie; the moans of pleasure were a dead giveaway. Then, I gave a slice to a co-worker who is a self-professed cheesecake expert. She made the recipe this past weekend, impressed her entire family, and is now planning to make another for her father’s birthday next week.

    Next up is the pumpkin cheesecake for Thanksgiving (with real pumpkin puree) and the applesauce spice cake that I’ll give to co-workers as gifts next month. Then, I’ll tackle that insanely awesome-looking chocolate ganache torte.

    Thanks so much for this site. I can’t wait to go through every recipe, one by one. Great stuff.

  85. Tea&cake

    I have tried about four different recipes for cheesecake; this is the first one that hasn’t cracked! The surface is so perfectly even. We’re serving it tonight after chilling and I have a feeling it will be glorious, beautiful!

  86. anna

    I double wrapped the pan, water still got in. I am so upset, i am pretty sure this is going to be a taste disaster with no way to salvage. It looks so good , no cracks, smooth top , but i know the crust is horrid. I was so careful too, i guess these things just come with practice. :(

  87. cary j

    hi! i actually made this same recipe for thanksgiving! my sister had sent me the recipe because she has this cookbook, and she was always raving about it! so i made it before i even found this website! the only variation was i used all sour cream for the batter instead of half sour cream and half heavy cream. i made a crust with praline pecans and graham crackers and praline apple topping. the foil wrapping scared the heck out of me and i made many phone calls to my sister to get advice and had to re-do the first wrap! no water did get in, but i liked the silicon cake pan idea so much i did order one for me and my sister! this cheesecake was such a hit that it has inspired me for future cheesecake endeavor and im so happy to have found your site for recipes and information! thank you so much!

    • Holly

      I HAVE to have this recipe for praline pecans in the crust and a praline apple topping!!! That will be the perfect cheesecake recipe alternative to pumpkin in the fall. Don’t get me wrong, I love Pumpkin, but I LOVE, love, love all things fall!! :-)
      I’m planning on trying this recipe in the morning- I was holding off to get the heavy cream as it was the one difference to my own recipe which used all sour cream as well….what do you think it would change? The one I made was quite amazing so I’m wondering if it’s worth going out again to add so much more fat ;-) I keep reading and reading the comments here…such wonderful advice that is helping all around- I’m pretty sure I’m going to use the pan of water on the next rack down as I managed to get a crack-free cheesecake on my last attempt and I think the key was the cool down process- ie- leaving it in the oven to cool first. Thanks to everyone!!
      I’m serious about this praline/pecan/apple recipe though ;-) haha

  88. Scott C.

    Cheesecake has always been something of a disappointment to me. It should taste so good, but it’s too sweet, or too rich, or too tart or too bland. I was craving it, though, and I made this cake for Thanksgiving Day. This is the only cheesecake I will make from now on. It’s perfect just the way it’s put down here. This is the best cheesecake I’ve ever had.

  89. Catherine LePage

    Great. I wasn’t a cheesecake fan before. The taste and texture was excellent. It is better than Cheesecake Factory.

  90. Cole

    Thanks for the recipe but I have a question. Mine browned on top a bit more than I was expecting. It’s not “too” browned, I guess I was just expecting less. Is a little bit of browning normal?

    Thanks!

    Yes, a little bit of browning is normal. ~Elise

  91. Mary M

    I made this cheesecake for our family Christmas get together yesterday and received RAVE reviews. I omitted the raspberry sauce and halved the topping as I only needed enough to frost the top of the cake. It was fantastic – very light and airy compared to others that I have tried. I definitely think this was due to both the ingredients and the tips on how long to beat each ingredient. Thanks so much for sharing!

  92. Sarah

    How would I bake this recipe in the form of cup cakes? Some one please help! I have made it as a whole cake and love it!

  93. skip baker

    I’m using the same recipe, same ingredients, the same mixer, the same pan as I have for the last several years, BUT, this year the cheesecake is bubbling over the edges of the pan and I don’t know why. Any answers?
    I’ve always used Ziewbach crackers for the cheesecake crust, but it’s not made anymore. What can I use for a substitute? I’m not crazy about graham cracker crust.
    Thanks, Skip

  94. Lynn

    I made this cheesecake for New Year’s dessert and it truly was perfect, in my opinion! My first cheesecake attempt in November with a different recipe was a failure, but to follow up with this one I know I redeemed myself.

  95. emilynn america

    love the recipe

    I am planning on baking my own wedding cake and I want a cheesecake.

    Can this recipe be the the perfect recipe to make a wedding cake?

    This cake serves about 16 people, so if your wedding has more people than that, you should probably make more cakes. It’s also more involved than a typical wedding cake. ~Elise

  96. Jennifer

    I was very careful w/ the foil, but still water seeped in. Big bummer. I couldn’t serve a soggy birthday dessert so made an attempt to salvage the top part, which otherwise would have been perfect. This sounds insane now, but I used one of those ultra thin, flexible plastic cutting boards and “cut” just above the crust line, since no spatula would have been wide enough. It probably would have worked better if I’d chilled it first (it had only cooled to room temp so far) and it did work in principle, but then as it wasn’t set, basically fell apart into big chunks and mush. I set these as best I could in 2 glass pie plates (shallow pan w/ edges) and set in the fridge temporarily. I scrapped the soggy crust, washed out the spring form pan and baked an all new graham cracker crust(would have been much easier if I’d remembered I own 2 spring form pans!)Then put the mush chunks into the new crust, gently and lightly, and filled in gaps w/ unattached blobs. (if this sounds a mess, it was!) But I smoothed out the top and put it in the fridge to chill, w/ sour cream top that completely hid the reconstruction. It turned out quite “normal” looking, no evidence of what had occurred, just not as thick as the original would have been. It was light, had a nice appearance, and tasted delicious, no soggy bottom! Should probably call this version “Salvage Cheesecake” Hope this helps someone else w/ leaks.

  97. Rose

    I’m not incredible good at cooking, however I’m obsessed with good food. I love dairy and cream, baked goods and sorbets… simply fabulous comfort foods.
    I was wondering how easy this recipe is and, just for pizazz and fun, if a dash of rosewater could hurt? A bunch of people say to line the bowl with butter so the cake doesn’t crack… dos that apply with this cake or not so much?
    Thanks a bunch!

    This is a traditional cheesecake, which is fussy and rather time consuming. I would not classify it as easy. If making I would follow the recipe exactly the first time. No substitutions. ~Elise

  98. Maliaka

    This cheesecake I have to say was the best I have ever had. The recipe was easy to follow, especially for a first time cheesecake maker. I plan to make this again and again.

  99. Rozana

    This was my first attempt at making cheesecake ever. Been looking for the simplest recipe all this while since I am not an expert in cooking. Just my luck I found yours.Simple and easy to follow instructions and no hassle at all.I’ve used digestive biscuits by the way. THANKS a trillion. I surprisingly succeeded in my first attempt. No crack whatsoever – a beginner’s luck, huh! Been chilling in the fridge right now. Tomorrow couldn’t come soon enough for the tasting!

  100. Lisa

    This was the first time making this perfect cheesecake and the title says it all. I entered it in a local charity contest and it was voted judges award. I was so impressed how well it cooked and tasted that I need to make it ASAP to really enjoy a full piece! DELICIOUS!!!!!!

  101. Elisa

    So I just took my cheesecake out of the oven (making it for my aunts birthday dinner) and turns out that even though I did not put the actual cake pan in the pan of boiling water because I could not afford to get it wrong ( instead i put a pan of boiling water under the cake pan) it still went soggy. Furthermore I am pretty sure that I added too much butter to the crust. So not only is the crust super buttery it is now super soggy too. I don’t know what to do now! I am in the middle of a small town near barcelona so it’s not like I can go and buy one at the store. What should I do?

    The crust shouldn’t be wet if it never touched water. It could be soggy from having too much butter in it though. I would let the cake cool, then chill it for several hours to see how the crust firms up. ~Elise

  102. Bailey

    Any tips on turning this into mini cheesecakes? I just got a set of adorable 4″ mini-springform pans!

  103. bre

    I just made this cheesecake for a dinner party we had and it came out perfectly! just like the pictures !! Also, the cheesecake was such a hit at our dinner party, I really should have made 2 because everyone enjoyed it so much thankyou for the wonderful recipe !!! It really is the perfect combination of creamy sweet and tangy

  104. James S.

    Not sure if anyone has already given this hint, but placing the springform in a plastic turkey roasting bag before setting the whole thing in the water bath eliminates the possibility of water leakage. Don’t seal the bag though, as if that were obvious; just fold the bag down around the edge of the springform and you’re ready to go.

  105. michele clark

    I just want to say thank you for your recipe. This was my first attempt ever at making a cheesecake and while its time consuming all my husband can say is wow oh wow and it was the best cheesecake he has ever eaten. Im also glad i took your advice on the double wrap of foil…after removing the first layer of foil and seeing water run out my heart dropped but the second layer held strong. Ive never tasted anything as light and smooth as this cheescake…it was like eating a fluffy cloud of cheesecake :) ty ty

  106. Aruna

    Thanks for posting. :)

    I don’t have a springform pan, but I do have a Calphalon 9″ Round nonstick pan. Will that work?

    Also, will it work if I substitute both of the creams for Greek yogurt?

    Regarding your first question, I suggest reading the comments to the recipe to see what other people have done in lieu of using a springform pan. As to your second question, I have no idea. ~Elise

  107. Flood

    I’m so grateful for your site. I tend to be a cautious cook, but I always know your recipes will turn out. You are my go-to for anything new I want to attempt.

    This turned out beautifully. I used a crockpot liner around the pan without incident, and opted to make your caramel sauce rather than the sour cream topping. It was my first ever cheesecake AND first caramel sauce. Both were universally well-received, gawked over, and talked about to an embarrassing degree. The hand-held mixing was a bit strenuous (I don’t have a stand mixer) but well worth it. Thank you again.

  108. Michelle

    Looks great and I plan on making this asap. Do you know if this will freeze well? And do you know if the recipe doubles well?

    No idea on freezing, and I haven’t tried doubling the recipe. The recipe makes a large cheesecake as it is. ~Elise

  109. Lisa

    Best cheesecake ever!! Mine did crack but the sour cream topping covered it beautifully and the texture was just perfect. Thanks!!

  110. Steph

    Wow!! I made this yesterday and it really is the perfect cheesecake. Thank you for such an amazing recipe. I will be using it for years to come!

  111. Ron Hildebrand

    Love this cheesecake! For the last couple years, I’ve been making a cheesecake from a restaurant in the old Shillitos department store in Cincinnati from the ’60s. I was a bit hesitant about this recipe, since it was referred to as a lighter cheesecake in one of the posted comments: I’m not usually a fan of lighter cakes, as the ones I’ve tried like that had a much drier texture. I’m guessing the heavy cream has something to do with keeping it not only light, but also moist. Mine did crack and about 1/3 of the cheesecake slid slightly off the graham cracker crust, but I think I most likely pulled the Springform off a bit too early. Next time I’ll leave it on overnight instead of around 4 hours or so.

    I ended up using the basic recipe from this cake, but using the topping from the Shillitos cake, which is very similar in composition to the one for this cake, but instead of being added after the baking is complete and the cake is out of the oven, the cake is pulled about 15 minutes before being done, the topping added and the cake then put back in the oven to complete baking with the topping in place. The Shillitos recipe can be found for comparison by searching for “Shillito’s Lazarus Cheesecake”.

    The Shillito’s was my favorite up to now, but the taste and especially the texture of this one really does kick’s The Shillito’s cake’s rear end. (At least enough to give it a sizable edge!) I’ve never had a cracking issue with the Shillito’s cheesecake, but it was smaller (shorter), using only 3 bricks of cream cheese instead of the 4 of this recipe, and no heavy cream, so it didn’t have as much weight pulling it apart after the Springform comes off. Individual slices freeze and thaw well, too.

    Ron

  112. Shirley

    This cheesecake is wonderful. Not hard at all. First time ever making cheesecake, didn’t crack or anything. Just follow the directions and it turns out perfect!

  113. roland

    I made this cheesecake this morning and it looks BEAUTIFUL one of the best lookin ones I have made and I have made lots and lots of cheesecakes, it’s sitting on the kitchen counter cooling, then I will put it in the fridge, and put the toppings on it tomorrow, then I will comment on how it tastes lol. If it tastes anywhere close to what it looks like man it’s gonna be good!

  114. Robyn

    Hi,
    I went looking for a great cheese cake recipe and yours was first one to click. It came out wonderful!!! The recipe was so easy and I can’t wait to make more!! Thank you!!!

  115. Chloe

    Hi, this recipe looks amazing and I’m planning on making it for my mother’s birthday! I was just wondering if you could clear up the types of sugar for me. I live in Australia and therefore first thought that the “sugar” you use in the base was referring to our ‘white sugar’, but after researching ‘granulated sugar’ I fear that this is indeed ‘white sugar’. My question is can the same type of sugar be used in both the base and the filling and, if not, which should be finer? Thank you :)

  116. Lawrence

    I would add chocolate sprinkles on top of the rasberry glaze…oooh yeah!

  117. Crystal

    Thank you so much for sharing this recipe. I just have to say if you have been scouring the internet reading through countless recipes for cheesecake (Like I did). Look no further. This is aahhhmazing! My first attempt at cheesecake ever and it is perfect in my book. I omitted the sour cream topping only out of pure impatience. I will try it with next one. I used blackberries because that’s what we have in the garden. Everyone loved it! Thanks again!!

  118. lori

    my daughter and i made your wonderful cheesecake today for a home school project. we put our spring form pan in a silicone pan and it turned out wonderful. thank you so much for sharing and for giving metric equivalents as we live in europe. we will definitely make this again. it was the first cheesecake i/we ever made and it didn’t crack. we are going to top with a sour cream and lemon curd mixture. can’t wait to taste it tomorrow!

  119. Stevie and Audrey

    Hey! I just wanted to say that i just made this cheesecake with my young Daughter Audrey by my side.. :) w loved this recipe! Instead of the cream on top we drizzeled chocolate and carmel with chopped pecans and it was Amazing!! Best CheeseCake ive ever made!

  120. Julianne

    Elise, This is my second time making your cheesecake. It was a hit last time and my friend Pam is going to be sooo happy over her PERFECT BIRTHDAY CHEESECAKE!!! It is Perfect. Thank you so much. This one is my very favorite cheesecake recipe and I have a few.

  121. Krystel

    Hi! I baked my first ever cheesecake following your recipe and it tasted great! Instead of making my own crust (didn’t have enough time) I bought a Nabisco Nilla Pie Crust (6oz) . If anyone is wondering, this recipe makes enough cheesecake mix for 2 of those Nilla crusts.

    Thanks for sharing this great recipe!! :)

  122. Rania

    Hey. I have tried this cheesecake recipe today. I am soo not a cook, i have such a busy lifestyle, but I have tried it at my friend’s house, your style, and loved it much more than my old recipe. Today my family fell in love with it!! Thanksss <3

  123. DW

    I’d like the topping to be a bit less runny. Any thoughts?

  124. Meghan

    I made this cheesecake and I absolutely loved the flavor! The texture was creamy and smooth. However, even after baking it the filling seemed softer than a normal cheesecake. Did I do something wrong or is it not as dense as some cheesecakes?

  125. Holly

    I made your cheesecake for my husband’s birthday. I followed your recipe for the most part but I did put pecans and raw sugar in the crust (YUM!!!) and I put in a bit of fresh lemon zest as many others have, thinking it would complement the raspberry since I usually just do it plain with Madagascar vanilla bean paste- which I did use as well. I prefer without the lemon but it was great with it as well- everyone who’s tried it has rolled their eyes up in pleasure and then closes them with the ‘yummm’ sound following ;-) I didn’t have heavy cream so I used 1/3 C half and half while increasing the sour cream to 1 C. Seriously though, loved it.. great texture and so yummy!! Thanks again!

  126. sanding

    Thank you for the recipe. As the second go-to person for cooking when my dad isn’t around, I find your recipes very helpful. Although the first time I made the cheesecake I messed up quite a bit with how I did things.

  127. Shirley Dismuke

    Made this last weekend and am in the process of throwing out ALL of my other cheesecake recipes!!! It is the best cheesecake I have ever made. No cracks…great flavor…wonderful texture…crunchy crust…pure perfection! If I knew how, I’d post a picture of it. It was so beautiful, I didn’t want to put the strawberries and glaze on it that my grandson requested.

  128. Foz

    I loved your recipe of the Cheesecake. Thank you for sharing it.

  129. Cassandra

    Thank you so much for sharing this recipe, I just tried making it recently and it was divine…I just want to comment about the crust, since I hate it too when my crust is soggy. I tried looking for ways as to how you could get a easy but not soogy crust; my technique is to bake the graham crust first just for about 10-12 minutes, let it cool for a while and then pour the cheesecake batter on the crust and then bake it again. when I tasted the cheesecake it was really delicious and the crust just had that right crunch and it was absolutely not soggy:)

  130. Brigitte

    My cheese cake turned out perfectly. It’s cooling off and ready to be served tomorrow.

  131. Dustin

    since I first made this cheesecake, I have been inundated with requests for variations. it works great marbled with ganache for a chocolate cheesecake, and any fruit seems to be a success. i like to swirl whatever topping I am using with the sour cream topping, as sometimes the sour cream alone can be a bit too tangy for some. Thank you for the recipe, and thorough instruction!

  132. Brigitte

    Never baked a chocolate cheese cake. I have a recipe for a marbled pudding cake.

  133. Dorothy M. Scheer

    I make many cheese cakes and would like to know ? Why when I put the

    Filling in my pan ,it rises to the top and looks great but after I shut the oven off but leave the oven door closed till it cools down 3 or 4 hours my
    cake drops down to almost where it was when I put it in ? Why doesn,t it
    stay up there ? please let me know ? Sencerely Dorothy M. Scheer

    • Elise

      The only thing making the cheesecake rise is the egg in them cheesecake mixture. Like a soufflé, anything baked with egg as the main leavened will deflate somewhat after it cools. This is to be expected.

  134. kevin arnold

    This recipe is fantastic. This is the first cheesecake I have ever made and the result was amazing. I am now competing with my Fiancee’s grandmother for her family’s best cheesecake.

  135. Genie

    This was the best cheesecake I have ever tasted. I normally don’t like cheesecake but this one was so light and creamy and full of taste. This recipe truly is perfect!

  136. Jeanette

    Elise, thank you for sharing your cheesecake recipe and the great step-by-step instructions. I made this as a sugar-free variation on a nut crust for a low carb family birthday. I believe this is the best cheesecake I have ever made. The texture of the cheesecake was truly perfect and the sour cream topping was divine. Your recipe has replaced any and every other cheesecake recipe in my kitchen.

  137. Sumaiah

    Wow, I am a 14 year old and I made a butifule delishouss cheese cake ,everyone in the house was amazed ,thank you Elise for your very easy cheese cake recipe and the the awesome easy instructions
    Thank you again Elise
    <3

  138. Tim P

    Sorry I am so late to the conversation but I just found this recipe and the time to make it. I will try it tonight but so far it looks like it is described. I could have literally eaten the uncooked mixture prior to baking, it was that good! One thing I have changed after reading the thread was for the sour cream topping. I used 1/2 teaspoon of pure orange extract and 1/2 teaspoon of vanilla extract instead of 1 full teaspoon of vanilla extract. I also added orange zest. It tasted amazing so far. Cant wait to eat it tonight after over night in the refrigerator. Cheers!

  139. Mahroo

    I made this cheesecake two days ago, it was AMAZING! It tasted great, no cracks….. FLAWLESS! Thank you!

  140. Marcus

    I’m a professional chef in Sweden and I had a big order for cheesecake the other day and I tried this recipe. Amazing, glad there was a big chunk left for me after service. Thanks a bunch.

  141. Kayla

    This has been my go-to cheese cake recipe for about a year now! I love it, thank you! I found it when my boyfriend requested a cheese cake for his birthday, and about a year later, I’ve been using it ever since. I just looked it up again because I volunteered to make one for a dinner and I wanted to make sure I still had the ratios right. Thanks again!

  142. Terry

    Hi Elise,
    I have a few questions. Was I supposed to oil the springform pan before baking? My cheesecake was not smooth on the sides when removed from the pan. It was jagged looking. Then I was thinking maybe it didn’t bake long enough. I followed the directions exactly, but my top didn’t brown at all. I left it in the oven for another hour like the recipe said. It seems a bit too light and airy. Should I add more baking time? Please help!!!!
    Thanks so much!
    Terry

    • Elise

      Hi Terry, it’s so hard to tell from a distance, every oven is different. With something as involved as cheesecake, you almost have to treat the first attempt at a test for your conditions and then make adjustments. Sometimes the sides are jaggedy when you remove the springform pan. This is why Dorie recommends as a tip to use a blow dryer on the outside of the pan to help loosen the sides. Note that the cheesecake should be completely chilled when you attempt to remove the pan. As for if you should have cooked it longer, you’ll know when you taste it! It’s hard for me to guess from here. Sometimes my friend Audrey makes it and the top doesn’t brown, so I don’t think you should go on that as an indication of whether or not it is done. If your oven is predictable in terms of how it heats, you should be fine.

  143. Terry

    Hi Elise
    Do I need to grease and flour the pan? Thanks for your help!!!
    Terry
    PS I plan to try again!!!

    • Elise

      If the recipe doesn’t say to flour the pan, you don’t need to flour the pan. In this case, you do not need to flour the pan. Good luck on your next try!

  144. Ennah Y

    your link is referred to one of my. described as ‘ god level dessert chef’ friend in my clan, and i follow this for auntie birthday celebration. Your recipe is EXCELLENT and we all loved it. Thank you so much

  145. Nawal Ismail

    Tried it and it came out just the way I wanted it.
    And thanks so much!!!

  146. brian hastings

    I made this cheesecake once and it was wonderful it might be the reason ive put some weight back on. haha
    and for the people asking DONT use the fat free or light cream cheese, ive tried them in other cheesecake recipes and they just dont come out the same.
    This cheesecake just bursts with flavor i plan on making it again for a 25th anniversery party for my cousin. I cant wait for them to try this cheesecake. I found your website in the fall and i have made many of the recipes off your site, you have made my wife a very happy person because i now help make and plan our meals.
    Thank you very much you’re awesome
    i

  147. Gitanjali

    Thank you for a great recipe. I am a fan of Martha’s Country Cheesecake and this is the closest thing to it.

  148. John

    I tweaked the recipe sort of. I mixed some bakers chocolate with espresso coffee and sugar. I spread the mix on top of the crust, chilled just enough for it to harden slightly before adding the filling. My son can’t wait for the next time that I bake it.

  149. John

    PS, Love your site and recommend to my cooking friends.

  150. Anastasia

    I have never really left comments on things, but I REALLY wanted to express what an amazing recipe this is. EVERY single person who has tried my cheesecake has LOVED it. I made 6 of them for my cousins wedding and I am making 5 more for my brothers wedding in August. I have made all variations of this cheesecake including blueberry, raspberry white chocolate, plain, and strawberry. I do add about 2 tablespoons more of melted butter, and it use fat free sour cream. Love love love!! I was making this recipe with a handheld mixer and it took forever but was worth it, and just made it tonight with my new kitchenaid and was sooo much easier and much more enjoyable! Thanks sooo much for an amazing recipe!! Last note, the thing that stood out in this recipe that I liked was that u don’t use any flour. I kept trying recipes with flour in them and they were more like cake rather than nice thick cheesecake. Alright I’m done…thanks!!

  151. Melissa

    Hey, it is a very nice recipe! It’s wonderful! I was just wondering whether you could substitute graham cookies for digestive cookies? And also wondering that I have 432g of cream cheese so is there any substitute to add on to it? Thanks.

    • Elise

      Hi Melissa, you might try making a smaller cheesecake, a half recipe. You wouldn’t cook it as long (no idea how long). I think you could use digestive cookies as a sub for the graham crackers, though I’ve never tried it.

  152. A.

    My filling was too liquid,so I was terrified (it’s not a cheap,nor easy cake after all..),but after refrigerating it was great. I’ve made an orange-caramel cheesecake with an orange-rum caramel sauce,it tasted absolutely amazing.
    I was using however 50% of the sugar,I found it too sweet. I’ve added half of a vanilla bean,it was worth the money..;) But at the end,it was light and delicate and tasty!

  153. Jen

    I have made plenty of cheesecakes before and I thought this one looked amazing. I followed your directions to a “T” and it was the first time Ive ever used foil and put the cheesecake in the bath water and it turned out looking nothing like the picture. It overflowed into the pan around all the edges and the top is all split and cracked. Have no idea what happened but so disappointed I wasted my money.

    • Gitanjali

      Jen

      It could only be that you did not follow the directions to the T. I am a novice at baking anything and I have made this cheesecake following this recipe to the letter and always had perfect results.

      Gitanjali

  154. Piyu

    Hi,
    I am not good at baking .Can you please tell me if i want to make the cheesecake in Microwave, then what temperature i should set & for how much time.

    • Elise

      Hello Piyu, I have no idea how to make a cheesecake in a microwave. This recipe will certainly not work in a microwave. Good luck!

  155. Anonymus

    Hey! I think I’m gonna reduce the cream cheese and use oreo cookies for the crust. Do u think it will work? Thank you!
    – Anon

  156. Jasmine

    Hi! The first time I came across this recipe was one month after I moved to the city. It was so delicious and my very first time making cheesecake, so believe that I did not really know what I was doing. I had to constantly keep looking back to the recipe to see what I was doing and the cheesecake came out all cracked. I don’t even think I did a bain marie either. When I buy the ingredients to make this (since we do not use sour cream or heavy cream at all, only when baking) I buy the smallest container available at the supermarket, which all equal to one cup. The second time I made the cheesecake, I got completely sidetracked and just dumped all the sour cream/heavy cream inside the batter and did not realize until the 3rd time I decided to make the cheesecake that I did not use the exact measurements. That time, I actually measured out the ingredients and it came out just as good as the first and second time, however the remainder 1/3 cup rotted in my refrigerator. So every other time I made this cheesecake (I’ve made this like 7 times already within the last year) I just use the whole cup for both ingredients. I don’t really know how the 2/3 cup of heavy/sour cream really tastes like, so I wonder what difference it makes? Overall, I love this recipe. I never had cheesecake until one day at drill (I was in the reserves) they ordered cheesecakes for us. My sister loved that cheesecake and I decided to make this recipe and she said it was just as good as “the cheesecake from the Army”. Thank you again! :)

  157. delphine

    Bonjour,

    I live in France, and i was looking for the best cheesecake recipe. I love us food and i just want to do a recipe for my family and friends who didn’t know what is a cheesecake. So i just want to give you a big “merci” because it was a big success. I have a few friends who already tasted it in restaurant and they fall in love with this recipe. have a nice day and merci beaucoup. Delphine

  158. Jarrod

    Hi. I found this recipe a few months ago, and I have raved about it non-stopped!! My wife and I both use to be die hard Cheesecake Factory Fans. Now, we won’t even consider stepping foot near their building! I have never in my life thought that cheesecake could really be THAT GOOD!!! I have now purchased professional cheesecake pans to make more of these awesome cheesecakes for my family and friends. Thank you so much for sharing this wonderful recipe!!! I do have one question though. I see in your pictures that the sour cream topping looks pretty thick. Almost like soft icing. Mine always seems kind of runny for some reason. (And I’ve made this cheesecake 5 times already) I use a top name brand of sour cream from the grocery store, but as soon as I add the powdered sugar, it gets runny. Are there any additional pointers you could give about making the sour cream topping? Have you ever had an issue with it turning out runny? Any idea about what I’m doing wrong? Any ideas would be most helpful. Thanks again for sharing your recipes!

    • Elise

      Hi Jarrod, that’s strange since the corn starch in the powdered sugar should help keep the topping thick. Maybe use less sugar? Add a little cornstarch?

    • Mary Marszalek

      You probably are already but just in case,
      make the topping according to the directions
      the night before or hours before,cover it up and refrigerate
      it. Getting the topping nice and cold should give you the
      right consistency your looking for. I’ve made it several
      times now and it’s always turned out well:)

  159. jamilamimi

    hi Elise! Thank you for this recipe, it’s really perfect! this is my inspiration to challenge myself to create fifty flavours of cheesecake, yes! fifty :-)
    thank you so much!
    jamilamimi

  160. Newlywed

    This cheesecake is amazing! I got married in May and we had a cheesecake bar at our reception. We found and tested recipes then had friends make cheesecakes for the reception. For our wedding cake we actually used this recipe, made it into a double-decker cheesecake and used a light, fluffy, delicious frosting. It was fabulous. So many people commented on how great the reception was. Thanks for this recipe!

  161. Yasmin

    This looks awesome Elise! I’ve been drooling over this recipe over the last year and really want to try it out for a special occasion coming up soon; just one problem- my gas oven starts at 180C and not 160C (325F). I do have a heating element on top (a top grill i guess) but no clue how much heat that adds upto. Anyone have any input on this?

  162. Rhenjay

    Does the baking time take a bit longer in a bath water? What’s the usual bake time for a 7″ or 9″ size cheesecake? I’ve been baking cheesecakes for quite some time now and I always wanted to try it in bath water. I usually bake my cheesecakes on 325 Deg for 55 minutes and it turns out pretty well, but I do see it crack here and there.

    Thanks

  163. Bill

    I was talking to my friends about cheesecake so I decided to look for a recipe and came across this one. Long story short, I’m now the neighborhood cheesecake maker. I had never made a cheesecake in my life and had no idea it would be so easy. This is really the best cheesecake.

  164. Ladonn

    Hi. I am going to make this delicious looking cheesecake and I have read most of the comments, and I have another question about the water bath.
    Once the cheesecake is cooling in the oven for the hour, still in the water bath, when the hour is up, do I let the cake cool longer on the counter, before covering and placing in refrigerator?
    Would it still be too warm to place directly in fridge?
    Thank you so much.

    • Elise

      Hi Landonn, you might want to let it cool further on the counter before putting it in the fridge.

      • LaDonn

        Thanks so much Elise. One more question please! It turns out my springform pan is 10″ instead of 9″. Do I just decrease the cooking time of the cake?
        Thanks again. LaDonn.

  165. James

    I just made this cheesecake recipe yesterday. My first attempt ever at an authentic cheesecake.

    The foil wrap seemed to work as my crust seems fine. The cheesecake itself though seems almost runny. It’s holding it’s shape but it’s pretty loose. Is this normal? It seems to me like maybe it needed more baking.

    One note, I don’t have a proper mixer for baking so I had to use the electric mixer with the two four tinged mixing spoons. I tried to compensate by mixing less but I wonder if my problem is that I over mixed before baking?

    I’d like to try again. (I did ask for a proper mixer for my birthday but I don’t think it’s going to happen :).

    James

  166. Kristina

    Thank you so much for the recipe. Even here the cheese is different then yours, I tryed with 2 different product, the result was perfect really. I made this cheese cake 4 times and I don”t regret for any minute I spent on cooking it.
    I was looking for a nice recipe a long time and nothing likes me for a long period of time. But you made my cooking life with this one :)
    As I prefer the cherry topping, I made it with cherries – it is adorable.
    With love from Bulgaria (I am not sure you have ever heard it :):):))
    Kristina

  167. Katie

    Yes, this cheesecake is perfect! Although I don’t make them often, I will be sure to make this one again. I normally prefer set cheesecakes over baked ones as I don’t enjoy the dense, overly sweet and mealy texture many of them seem to have. But I am fully converted. The only differences in the one I made was a strawberry sauce instead of raspberry as we had so many in the fridge getting sad, and using white choc macadamia cookies for the base as they were on special at the supermarket. It was so good.

  168. Bill

    One thing that I’ll add which I do to help in the water bath and seepage. I put a Reynolds slow cooker liner between the layers of foil to prevent the water getting through.

  169. Andrea

    I love this recipe! I’ve made it a few times and it is always a hit! Today I made it for my husband’s birthday, and it came out beautifully.

    Just for fun, added a quarter cup of Grand Mariner and a quarter teaspoon of orange extract to the raspberry topping, and let it bubble til reduced, and it is AMAZING! Just a tip for anyone looking for a little variety with this recipe.

  170. Sal

    I actually found this recipe about a year ago, and its the only one I’ve used since then to make cheesecakes. It just comes out so perfect every time, I really love this recipe. I just wanted to comment on it since I plan to use it again for Thanksgiving this year. Thank you so much for sharing it! ^_^ I hope y’all have a very happy holiday season.

  171. Amber

    I have made this cheesecake twice. It is the best. Tomorrow I will be making one for our Thanksgiving dinner. We don’t like pumpkin pie and my boys are so excited to eat this. I get many compliments with your recipe. Thank you so much for sharing! Happy Turkey Day!

  172. David Rickerson

    The second one I made I found the foil had leaked. when I removed the springpan I put the cheesecake w/ the springpan base directly on a burner on low for a bit and dried it out. It was fine..

  173. jennifer

    I have made this cheesecake about 5 times since I came across this recipe a while back and I love it! It always comes out so good and everyone that tries it loves it as well. Thanks for a great recipe! <3

  174. Linda

    Instead of the aluminum foil, try using a turkey roasting bag. Just cut the top down so that it’s not too long. Never leaks with the water bath – even the cheap ones. And they can be re-used.

  175. Trina

    I tried the turkey bag. Work perfectly. Also
    I make this a few days ahead so it is firm.

  176. Sarah

    This is the first time I try this recipe and as it cooled in the fridge, a lot of water seeped out of the actual cheesecake, as if it was condensing. It was really strange… I buttered the pan but very little, could that be it? I’ve tried other cheesecake recipes and I always butter my pans and this has never happened. help!

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