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Delicious, my family and I couldn’t get enough!
This really is the PERFECT cheesecake! I have made this cheesecake several times over the years. It freezes beautifully, and we slice it up so we can pull out a piece whenever we want a treat. I do the pan of water below because I have had the water bath leak once.
Question though: Can I use neufchatel cheese?
Hi, Beth! I’m not sure about neufchatel cheese! I know that it can often have a lower fat content than cream cheese, so I think you could use it, but you might end up with a less-rich cheesecake. Here’s a good article about it, if you’re interested!
Delicious. Everyone loved it!
I have a question I am going to make it today. I’ve have never used the method with the boiling water when making a cheesecake and I don’t have heavy duty foil. If I did it without the water would it work do you think? Thanks
Hi, Judy! The water bath is an insurance measure to make sure that the cheesecake cooks evenly and slowly. Without it, you can sometimes develop a bit of a crust on top and you might have more cracking — but still a very good cheesecake! Also, that sour cream topping is good for covering up any cracks that do form! If you end up skipping the water bath, I’d just recommend being very attentive to all the other details in the recipe, especially allowing the cheesecake to throughly cool in the oven and chill in the fridge. Good luck!
Can I do “mini” 4” cheesecakes with this? Would the oven time be the same?
Hi, Alison! Yes, you can do 4 mini cheesecakes. I’d start checking them after about 45 minutes or so. They’re done when the edges look slightly puffed and set, but the very middle still jiggles slightly. Enjoy!
This cheesecake is amazing! I’ve made it before, without the sour cream topping, but this time around would like to add it. How far in advance can I put Thea our cream topping on the cheesecake? Does it need to be right before serving, or can it sit with the topping on for a few hours in the fridge?
Hi, Ali! Yes, I think you’d be fine topping with the sour cream and refrigerating for a few hours. Enjoy!
Holy smokes! I am a terrible baker and so I was careful to follow every step exactly…and my cheesecake came out perfect!!! I made it for my daughter’s 13th bday :-) My husband is not a fan of cheesecake but asked for a small slice, and then asked for another much larger slice LOL! He’s lactose intolerant but was like “I don’t care, this is delicious!” Well done ma’am, I am happy to know your recipe was not false advertising. Seriously, you made my daughter’s bday extra special!!!
made this cheesecake! Yummy!! It was so good my family loved it! I did a few things differently, by accident of course but…it didn’t yummy!I made a few mistakes and it didn’t make a difference! I had the oven at 350 rather than 325 and I used cool whip rather than whipping cream from a carton. I must say as wonderful as this cheesecake was it was only 1/2 the height as the picture you have provided. Loved it anyway!
I made this last night (Wednesday) and it looks and smells delicious. I followed directions to a T. I’m planning on serving to a party of 8 on Friday night. Is it ok to let it sit in frig for a day and a half before serving? It is still in springform pan with tinfoil wrapped around it.Thank you
Hi Susan, yes, keeping the cheesecake chilled for a day and a half should be fine!
Awesome cheesecake .made this today for the Superbowl..this would be my 8 times doing it ..I left the cream cheese out .for 1 hour . room temp..and the eggs .I used the 10 inch pan ..I use lots of foil .so the water doesn’t get in .
Amazing cheesecake this my 8 time making it .
Thank you for the best cheesecake I’ve ever made! Any tips on adding peanut butter and/or chocolate to this specific recipe? I’m always leary of adding extra ingredients and it potentially messing with the ratios.
Hi, Kassandra! Another reader (Shay) just responded that they added a half cup of peanut butter to the mix (or a third cup of peanut butter powder) and then melted some chocolate chips with butter, poured that over the top, and swirled it a bit before baking. This reader says the recipe turned out great! Hope that helps!
I just made this but I added peanut butter to the mix and did a chocolate swirl on top. The recipe is almost exactly the same as one I’ve done before and it was amazing so I’m hopeful for this one. It’s got 10 more mins in the oven and then I gotta cool it. I LOVE cheesecake so the waiting is torture.
Sounds incredible! Thanks for sharing!
Oh no mine is in the oven has now a bubble and a crack !!! Not done cooking yet hopefully it comes out ok so worried about the water bath I guess waiting until it comes out
I made this the first time for my best friends birthday. Yummy! The second time for my son in laws birthday! Thank you for sharing! Love it!
Very good cheesecake! This was my first time making a cheesecake and I am so glad I used this recipe! The flavors are very good and the crust is amazing as well. The consistency is a little bit too fluffy however, the overall taste is amazing!
Hi. Can I replace the heavy whipping cream with coconut milk or should I just leave it out. Trying to make it dairy free and don’t know what a good substitute would be for the heavy cream.
Hi George, this recipe uses whipped cream, sour cream, and cream cheese in the filling. It’s all dairy! I’m afraid if you are going dairy free, you’ll need to look for a different recipe.
I have made this cheesecake several times, perfect every time! I even have people request for me to make it!! I will make it again, this weekend for my own engagement party! I would love to try to incorporate a chocolate swirl into the cheesecake batter. Any recommendations on how to successfully achieve this without losing the integrity of the consistency?!? Thank you in advance!!
Hi, Jennifer! I’d remove a portion of the cheesecake batter and flavor it with cocoa powder or melted chocolate, then swirl it into the cheesecake in the pan. Enjoy!
Can I make this without the crust?
Hi, Bea! Sure, you can make this without the crust. Enjoy!
Just thought I would add my thoughts here – I made this recipe for a dinner party last night, and for anyone giving it a try I definitely recommend making this a day ahead. The recipe states that the cake should cool for a minimum of 4 hours, but for me this was not nearly enough time. I made the mistake of making it the morning of, leaving around 6 hours to cool, and by dessert time it had not set properly. I thought I had perhaps undercooked the cheesecake or messed up the recipe, but I just ate a piece of the leftovers for breakfast this morning and it’s PERFECT! It seems to have just needed the full night to cool. SO disappointed my guests didn’t get to try it like this! :)