Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has 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.
How to Make the Perfect Cheesecake
Homemade New York Cheesecake
This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.
But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece!
How I Adapted Dorie Greenspan's Recipe
My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.
Many thanks to Dorie for graciously allowing us to share her recipe with you!
Why Cook Cheesecake in a Water Bath
This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.
Why go to all this fuss? Here's why:
- Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.
- Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.
What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.
Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.
How To Know When Your Cheesecake is Done Baking
When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.
- Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.
- Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.
What To Do If Your Cheesecake Cracks
Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.
But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.
Serve Your Cheesecake Chilled or at Room Temperature
Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.
If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill!
Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.
How Long Does Cheesecake Last?
You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.
Leftovers will keep in the fridge for about 5 days.
You can also freeze cheesecake for up to a month for the best flavor.
Ways To Top Your Cheesecake
Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.
Water Bath Leak? No Problem!
Don't despair! There are ways to fix it.
Alternatives to Foil for a Water Bath
Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.
- Buy a pre-formed silicone wrap for your cheescake, like this one.
- Use slow cooker or roasting bags. Here are some tips on How to Make Cheesecake with a Water Bath.
- Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.”
- Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this Lemon Cheesecake recipe.
More Favorite Cheesecake Recipes
- Pumpkin Cheesecake
- No-Bake Cheesecake
- Chocolate Chip Cheesecake Bars
- Pressure Cooker Cheesecake
- Raspberry Cheesecakes in Jars
If you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan.
Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours. Published with permission from author.
For the crust:
1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers)
2 tablespoons sugar
4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
For the filling:
2 pounds (900g) cream cheese, at room temperature
1 1/3 cups (270g) sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup (160ml) sour cream, at room temperature
2/3 cup (160ml) heavy cream
For the sour cream topping:
2 cups (475ml) sour cream
1/3 cup (35g) powdered sugar
1 teaspoon vanilla extract
For the raspberry sauce (optional):
12 ounces (340g) fresh raspberries
1/2 cup (100g) sugar
1/2 cup (120ml) water
- 1 (9x2 3/4-inch) round springform pan
- 1 roasting pan
- Stand mixer
Prepare the crust
Preheat the oven to 350°F.
Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
Process the crust ingredients:
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. Stir in the melted butter.
Press into a springform pan:
Use a 9x2 3/4-inch round springform pan. 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.
Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.
Lower the oven temperature to 325°F (160°C).
While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
Triple wrap the pan in heavy duty foil:
Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty 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 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.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Make the cheesecake
Beat the cream cheese, then add the sugar and beat:
Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.
Add the salt, vanilla, then eggs, then sour cream:
Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the 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.
Add the sour cream and mix on medium speed until incorporated.
Add the heavy cream:
Add the heavy cream and mix on low speed until incorporated.
Prepare the pan and boiling water:
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour the filling into the pan:
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place in the oven:
Place the roasting pan with the springform pan in it into the oven on the lower rack.
Carefully pour the hot water into the roasting pan:
Without touching the hot oven, carefully pour the hot water into the roasting pan 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.)
Bake at 325°F (160°C) for 1 1/2 hours.
Turn off the oven and let the cake cool inside:
Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Chill the cheesecake in the fridge:
Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Finish and Serve the Cheesecake
Prepare the sour cream topping:
Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.
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 for serving, reduce the sour cream topping ingredients in half.
Prepare the raspberry sauce (optional):
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, and let cool.
Remove the cheesecake from the pan:
Remove the cheesecake 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.
Top with the sour cream mixture:
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 0g||1%|
|Total Sugars 27g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|