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It was great and really simple! Water bath infiltration but my bad on the large tin foil. I will definitely make this again!
Hi? Can I make this in 4 in springform pans? What would cook temp be?
Hi, Paloma! Yes, you can make the batter in any spring form pan. Every oven is different and we didn’t test it in 4-inch pans, but I would start checking the cakes at the 30 minute mark. Good luck!
The best cheesecake ever. This is the third time I made it. So many great raves from friends. Thanks for sharing the recipe.
Best ever cheesecake recipe I have baked! Made it a few weeks ago and already baked another 3 so delicious
I have made this twice and it turned out perfectly! I used the water bath and the result was a crack- free beautiful cheesecake that tasted AMAZING!I would love a chocolate cheesecake recipe that is as good please!
Hi, Kathryn! I’m so glad you love the cheesecake! We are working on a chocolate version now! Hopefully we will have it posted in a few months! Stay tuned!
I want to make this but was thinking of making the crust out of lemon creme sandwich cookies instead. What are your thoughts on this?
Hi, Martha — I wouldn’t use a cream filled sandwich cookie for the crust. The filling in the cookie would impact the texture and the outcome of the crust. If you have another cookie that doesn’t have filling in it such as a wafer cookie that would be a better option. Good luck!
Didn’t do the topping. Used lemon curd & raspberries instead. This is hands down THE BEST cheesecake recipe. Will definitely be making again! Thank you!
Made for someone who loves cheesecake. It was loved by all!
Great I have made this cheesecake and it’s taste go good, whenever I make a cheesecake this recipe I use.
End result.. This recipe tasted fantastic. I had a slight hump to overcome though. I had a small issue with the baking time of this recipe. I followed everything to a T (except I needed a little more butter in my crust to get it to the consistency to press down and “stick”. This is probably my own issue because I did a blend of honey graham crackers and Nilla wafer cookies. ) My oven was set to 325 (I have a brand new double wall oven, less than a year old) I baked for 1.5 hours and gave it a jiggle. It was still way too wobbly. So I left in for another 5 minutes intervals then giving it a slight wiggle. Overall I ended up leaving it in for another 20 minutes bake time. Then let it rest in the over for about an hour and 15 minutes. Then chilled overnight. In the end it was perfect consistency after chilling and tasted fantastic… i’m just not sure why my bake time was so off ??
These are the most perplexing questions, aren’t they, Stephanie? I have a new oven too, and I am so convinced it’s off that I bought a thermometer. Even “new” ovens can be improperly calibrated. If you notice this on other recipes where timing is really crucial, I’d get yourself a thermometer and check it. I’m glad you enjoyed it, though!
It was perfect. I did use half and half instead of cream.
That’s good news—thanks for letting us know the substitution worked, Carey!
AMAZING!!! Best cheese cake recipe that I have ever made. The sour cream topping is just delish!
I made it according to recipe and found that the cheesecake flavor seemed diluted. I’d skip the heavy cream in the batter next time.
I made this three times! My husband requested it for his birthday. It’s the yummiest cheesecake I’ve ever eaten. The only thing I changed was that I added 70% of sugar. Lovely recipe!
I made this cheese cake recently. It tasted great but i did have a few problems…
First – I used the Honey Maid Graham Crumbs by Christie and only added the butter (60g). I didn’t add the sugar and salt as the recipe directed because the box ingredients already included salt and sugar. The crust did not turn out very well, it cracked and came apart on every piece of cheesecake I sliced. (I tried using different knives as well). This was my mistake, I should have used the actual graham crackers as instructed in the recipe (?), added the salt, sugar and butter as directed Hopefully this will make a difference the next time I try.
The filling: I’m pretty sure (although challenging), I did measure out the filling ingredients accurately, and I used a 9-inch springform pan and when I poured the filling into the pan, the filling came all the way up to the top, rims of the pan – I didn’t think this would be a problem – but it was. The cake puffed up, over the edges, and was crusty and brown with allot of cracks. I had to trim off allot of the brown over hang, and cover with the topping to conceal the blemishes and cracks. After researching where I may have gone wrong, I believe I may have over mixed the batter. I didn’t have a paddle attachment so I just used the beaters on my hand mixer – followed the instructions closely, mixed on medium (with the beater attachments) for 4 minutes added the sugar, beat for another 4 minutes – added the rest of the ingredients as directed. Again, I think I over mixed the batter and there was too much air. The end result, the cake was not as firm as it should have been, even after chilling more than 24 hours. Along with the crust problems, it was not a pretty sight when it came to serving the cake – even though it tasted great, the presentation was not very appealing. So I guess, next time – I will use a paddle attachment – or blend only until lumps are gone and the batter is smooth?
First, I used the 250 g packages of the Philadelphia Cream Cheese – so it was a challenge to measure out exactly 900 g. Next time I will use the (4x) 8oz blocks.
I did not have a paddle attachment to the mixer I used / I used the beaters
I think your instincts are right and the alterations you made, Karen, significantly impacted the result. Skipping the sugar and salt and using something already crumbled affected the crust, and using the beaters absolutely would have added more air than a cheesecake can usually tolerate. I think the next time, if you use the paddle and use the graham crackers, you’ll have the presentation you want–along with the taste you enjoyed! Let us know how it goes!
Any suggestions on how to make the sauce with blueberries? Just do a direct swap?
That’s how I’d try it, Kathy. I’m sure it will be delicious! Let us know!
Amazing. Every one loved it. I skipped the cream cheese topping and made Marion berry sauce for the top.
I substituted the bottom with Passover cookies for the gram crackers and voila you have a kosher for Passover cheesecake! (I skipped the topping)
Can I use regular milk instead of whipping cream? I have whole milk but no whipping cream…
Hi Amanda. My concern would be that it might not come together and set the way you want it to without the proper fat content, but you could try it. Please let us know!