Perfect Cheesecake
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Jennifer
Me again. Maybe my pan isn’t high enough. I just realized. :(
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Sara Bir
Hi Jennifer, what did you wind up doing? This happened to me once, you’ll want to get the overflow out of the oven because it burns and smells! But at this point I’d say just keep baking and it’ll overflow, but the cheesecake in the end will be edible–just put a lot of topping over it to disguise the ragged edges.
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Jennifer
Mine is rising waaaay too much. It’s an inch out of the pan and falling off at the edges already with 24 minutes to go. I’ve never had this before. Was it all the beating? I’ve also never beaten a cake so much. Twelve plus minutes.
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Anna
I never made cheese cake before so I followed the recipe exactly as it said and it was perfect. I am going to make it again. Thank you.
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Hawwa
I was wondering if I switch out a package of cream cheese with a cup of peanut butter, or pumpkin puree can I use the same amount of heavy cream and sour cream?
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Sara Bir
Hello Hawwa, pumpkin is really different from cream cheese–it has more liquid–so you need to follow a different recipe for pumpkin cheesecake. We have one and it’s great, try it! As far as the peanut butter, hmm, no idea. I’d recommend looking for a peanut butter cheesecake recipe. Good luck!
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Cristina Williams
Perfect ‘no cracking’ cheesecake recipe. Flavor of graham crackers crust compliments the cheesecake. So creamy with a crunch. The recipe reminds me is flan/custard technique using a Bain-Marie. Works great for custard-like cheesecake batter.
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Mary
Will this recipe come out just as good if I were to make mini cheesecakes or cupcake cheesecakes?
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Sara Bir
Hi Mary, We’ve not done it ourselves, but I’ll paste reader Kait’s comment about muffin tins (perhaps standard size). “I made the recipe as directed for the filling and graham cracker crust. But instead of a 9” pan I divided the graham crackers amongst individual muffin tins (about 48) and baked the crust for 5 minutes in the oven. Once cooled I scooped about 1/4-cup of cheesecake filling into each muffin tin and baked for about 30 to 45 minutes. I then cooled them with the oven cracked open for an hour. Turned out great!”
Do keep in mind, this recipe makes GIANT volume of filling, and will fill many, many muffin tins. You might want to halve it. Good luck!
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Frances
This was my first cheesecake ever, and when I went shopping I forgot the heavy cream so I used half and half, turned out beautifully. Also simmered down some pineapple with sugar for a topping. Best dessert!!
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Malou
I find it best with a sponge cake base. Like the New York cheesecake. Biscuit base is too hard and does not complement the texture or taste of the filling. Overall not too bad.
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Sharrin
I have one in the oven now, just about finished. I’ve never seen a cheesecake bake so perfectly without any cracking at all! I tasted the batter before I put it in (had to taste it) the heavy cream in this is a complete game changer! Delish!
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Lisa
I have been making this cheesecake ever since I found it a few years ago, its always a huge hit! Recently my family has been requesting this as a middle layer of their birthday cake (husband likes carrot cake with a cheesecake center layer and caramel buttercream). I’ve always made this as a 9″ and have followed the directions to a “T” but its a lot of cake for my family once added as a middle layer to another cake. Are there any recommendations on how to modify this (possibly cooking times included) to make a 6″ cheesecake? I’ve found several other recipes for 6″ cheesecakes but in my opinion none of them compare to this amazing cheesecake!
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Sara Bir
Hi Lisa, it’s true, this is quite a lot of cheesecake! You really go all-out for your loved ones’ birthday cakes, I must say. We’ve not baked this in a 6″ pan, so you’ll have to eyeball it (I have halved this and baked it in a 7″ pan successfully). I think halving the recipe should work, and be sure not to overfill your pan. It you have extra filling, bake it in muffin tins or custard cups. Start checking for doneness after maybe 45 minutes. Let us know how it works!
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Laura
Perfect cheesecake is the truth! I have made it twice and it’s the BEST recipe. I haven’t made the fruit topping yet but it was great without it. The only thing I did differently is put a baking sheet with water on the rack below the cheesecake instead of wrapping the springform pan with foil and setting it in the water. I feel like the same result was achieved without the chance of water leaking into the cake.
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Susan
Thanks for your water bath modification I am definitely going to try that it sounds so much easier
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April
Easy and absolutely the best recipe. I made 2, did add more powered auger to the topping.
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Samantha R
Love this recipe! Today I added double stuffed Oreos and it completely changed the texture of the cheesecake. Did this happen because of the double stuffed filling?
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Sara Bir
Hi Samantha, sounds yummy! You are right, I bet it was the Oreo filling that changed the texture of the cake. The filling is mostly fat and sugar, which maybe liquefied somewhat. What was the texture of your finished, chilled cheesecake? For a version more like this original cheesecake, you could incorporate Oreos more safely by using them for the crust, and garnishing the finished cheesecake with crushed ones, and maybe using only 1/2 cup crushed regular Oreos in the filling itself.
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princessaprilmccormack
Have a couple of them cooling now, can’t wait they look great Can’t rate it until I hear reviews lol
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Terry
Excellent recipe! Smooth and creamy texture that is delicious with or without toppings. The explicit, step by step directions make this recipe so easy -I’ve made it 3 times this year for special occasions. Thank you for sharing!
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Brenda
My batter looks more liquid than yours . What did I do wrong and is that going to be a problem? Tastes amazing though!!
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Sara Bir
Hi Brenda, I’m guessing it’s not a problem once your cheesecake is baked and chilled. How did it wind up?
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Perfect cheesecake the only thing that it results to me not as the video was the sauce maybe I add too much water!
It was a success!
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It turned out perfectly! I followed the recipe exactly and it was amazing. One question I have…if next time I want to add some Oreos would I need to do anything special or just break up the cookies and add them to the mix?
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Hi Jen, glad you liked this! I’d hold off on adding Oreos to the cheesecake. Oreo filling is mostly fat and sugar, which can liquefy and make a runny filling because it changes the proportions of everything. For a version more like this original cheesecake, you could incorporate Oreos more safely by using them for the crust, and garnishing the finished cheesecake with crushed Oreos. Here’s a recipe with an Oreo crust you may be able to adapt to this cheesecake. Good luck!
I have made this cheesecake multiple times cause the boys love it!!! One of their birthdays is coming up and he wants fried cheesecake bites. Any tips on how to do so??
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Hi Ghislane, glad this cheesecake recipes has been a winner for you and your boys! As for the fried cheesecake bites, we have no idea. Never done it!
This cheese cake turned out so perfect. It was beautiful. So creamy and dreamy.
Thank you,
Lisa Nichols
Auburn IN
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EXCELLENT !! I followed the recipe exactly and the cheesecakes turned out great.
I wanted to make some small 6″ diameter cheesecakes as a thank-you to a couple of neighbors. I baked one for about 55 min, and another for 75 minutes (at 325 deg). I think 65 minutes is the sweet spot for a 6″ cheesecake. There was more than enough filling for two.
This will be the ONLY cheesecake recipe I will ever use.
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Amanda, thanks for sharing–both the insight on the timing of the 6″ cakes, and for baking them for your neighbors. How kind :)