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Just baked this and it’s taken a lot longer to cook, about double the time! I wonder if it shouldn’t have been on lowest shelf in the oven. Hoping it’s cooked now as still a bit jiggly.
I’ve been making this cheesecake for 5 years. It’s an amazing recipe and I love it. Even if I make other flavors of cheesecake, this is always my base. It’s amazing. Thank you for sharing
Easy to make and the girls at work loves it!!
Very light and creamy! Used this recipe to make my first ever real (i.e., baked) cheesecake, and it turned out practically flawless.
Didn’t have a roasting pan so used a heavy bottom stock, and it worked amazingly well. (Cheesecake cooked so evenly that an outer ring of more “doneness” wasn’t especially apparent. Instead got a very gentle dome across the cake and barely discernable subtle browning.) So glad I used three sheets of foil because there was water in the outer layer. I was concerned that all the beating would cause problems, but it didn’t. Two minor things I did differently: had all ingredients at room temperature (not just cream cheese), and didn’t use a paddle attachment (because my vintage sunbeam has only regular beaters or dough hooks).
Thank you for a delicious and well written recipe!
This is the absolute best cheese cake ever!!!! I have made it several times and everyone always loves it… I follow the recipe exactly as is and it turns out perfect every time. I have tried other recipes but this is by far the best!
I’m so glad you like it Marcea!
Had jaws dropping when I made this cheesecake for a farewell party at work… and it was the first one I had ever made! Sour cream sauce is divine but adds an unecessary heaviness to an already very rich custard… serve it on the side. I have already made a second cake that yielded equally perfect results, this time substituting the raspberries for strawberries in the fruit topping. I also left the berries whole each time(for aesthetic) and used a small amount of equal parts cornstarch and water for slight thickening.
Great full….I am on my 7 th cheesecake we had NY delis in Scottsdale and Tempe Az. We were deli guys not bakers and bought Lindys cheesecakes ….my bad we would of still been open with these awesome home made cheescakes
Thanks for the tips.
I substitute 40% of cream cheese for a good quality ricotta to get a crumbly texture. There are a lot of smooth kind out there and sometimes you fancy a change. I sometimes bake a 1 inch sponge cake in the same pan and after chilling it I make the cheese cake on top.
I don’t use sour cream but some evaporated milk and some lemon juice and can be the same more or less. Be careful and keep the recipe balanced.
You can put raspberries or cherries in the filling if you are topping later any with those fruits thick sauce or jam, and you get a nice effect when you cut the slices because the contrast of colors red/white.
Can i use agave instead of granulated sugar?
Hi, Rebecca — We didn’t test it that way, but Agave and granulated sugar have different properties, so I’m not sure it would turn out. If you do decide to try it, please let us know how it turns out.
I’m very critical of my own cooking and usually the best grade I’ll give my own cooking, even when following a recipe, is “Eh, pretty good”. I had been struggling with my cheesecakes cracking. Then I found this recipe. It created a really beautiful, creamy, silky smooth and crack free cheesecake. I told my Mom if there were “Vogue” for cheesecake; this cheesecake would be the cover girl. It tastes even better than it looks.
This was a really perfect easy to follow recipe that gave perfect results but where’s the nutrition information???????
Hi, Mia! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
I made cheesecake for the first time in my life following this recipe and it came out perfect. I just made a second one and again came out flawless. If you follow the directions in detail you can’t go wrong!
Hey there! I have an 8.5 and a 9.5 springform pan. What would you lean towards since I don’t have the 9?
Hi Ashlee, I would lean toward the 9.5 springform. Sometimes the cake can rise up high while it’s cooking and I wouldn’t want it to overspill the edges.
PERFECTION!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️I’ve made this now 3 times and each has been a huge success!! I followed the recipe for the cheesecake to the very gram with 1 minor adjustment: I found that I needed to bake for 95 minutes instead of 90. That’s it! I weighed out my ingredients, that’s how close I followed the directions.
I did change up the raspberry sauce after the 1st time and have perfected it and would like to share. Firstly, this last time I cut the ingredients in half so that I could do both a raspberry and a strawberry sauce. The strawberry came out so well that my family wants me to keep making it to put on EVERYTHING!
Strawberry or Raspberry Sauce6oz (340g) fresh berries (chopped if strawberries)1/2c + 2tbls (125) sugar1/2c (120ml) orange juice1/2 whole vanilla bean or 1tsp vanilla2 mint leaves
In a blender add berries, 1/2c sugar, and orange juice and blend until you’ve a purée, approx 15 seconds then place in a container that can be sealed.Take vanilla bean and split in half. With a knife, scrap the insides of the bean out and add to mixture along with the remaining bean and the mint leaves. Refrigerate for a minimum of 30 minutes.Afterwards, remove the mint leaves and heat the mixture in a saucepan on medium heat stirring constantly with a whisk. One you’ve reached a low boil reduce the heat and add the remaining 2tbls of sugar. Continue to stir until desired consistency is reached. Remove from heat and extract the vanilla beans.
Here is the number 1 hint: Once mixture has cooled pour through a strainer into your desired serving container using your whisk to “push” the mixture through. This will take a minute or two but you’ll remove all the seeds, especially ideal if using raspberries (not really necessary for strawberries unless you do want an ultra velvety sauce).
My absolute best cheesecake had chilled for 12-24 hours. Approximately 2 hours before serving, I brought the cake out of the refrigerator and also made the sour cream sauce putting it in to chill until ready to serve. I made the berry sauce just prior to serving. The cheesecake had PLENTY of time to set perfectly, had come to room temp., had cold sour cream sauce and warm berry sauce drizzled over…seriously, in a room full of chefs, this cheesecake made them speechless!
The raspberry topping doesn’t have completed directions??? I don’t know when to add the sour cream, powdered sugar, and vanilla. It ends after the cooking for 5 minutes. I’m so bummed. But the cheesecake is perfect. .
Hi, Jason! All of the instructions are there. In the ingredient list it says “For the Toppings” That is for the sour cream topping (or layer) and the raspberry sauce. In the instructions they are listed as “Prepare the Sour Cream Layer” and “Prepare the Raspberry Sauce.” I’m glad you enjoyed the cheesecake!
Awesome recipe and instructions. Brought this to a potluck event and even though I didn’t include the topping, everyone raved about it, asking for the recipe. It was rich but light. A perfect dessert for a potluck dinner at the lakefront. I used the water bath cooking method for a nice, even cook; no cracking. This recipe is a keeper.
Ive been making this cheesecake for about a year now for all of my friends and family. I recently got hold of a small 4-inch pans and wanted to make a few mini cheesecakes. Any advice on how I should change the temperature and time for them to come out the same? Thanks!
Hi, Elizabeth! I wouldn’t change the temperature at all. As far as the time is concerned, it’s best to watch for visual signs of when the cheesecakes are cooked, then make note of the time for future cakes. 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.
I just put this in the oven, 160 degrees and after an hour it was already pretty dark and had a lot of cracks (I didn’t use the waterbath because I don’t have the possibility to make it). I will let it cool for a while now. Hope it still tastes good and turn out fine. I think it will fall together as it has risen a lot. Any tips for the next time?
Hi, Stephanie! A water bath is really best for this cheesecake. You can find old roasting pans at secondhand stores or you can try to to create a steam bath rather than a waterbath using a 9×13 cake pan. The steam bath method is used in our Lemon Cheesecake recipe. For more tips and tricks on making cheesecake we also have this great tutorial. Good luck!
I have been anxiously waiting to dive into my Birthday Cheesecake ^-^ it looks delicious, we made it with strawberries. And yes, tastes as good as it Looks!Like the idea playing with other flavors, adding lemon zest or maybe dulce de leche. Xoxo
So good! I added lemon zest to mine and it was so perfect! And excellent instructions thanks no cracks or anything! I also used Swerve instead of sugar and still awesome thanks!