Perfect Cheesecake

Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours. Published with permission from author.

  • Cook time: 3 hours
  • Yield: Makes 16 servings

Ingredients

For the crust:

  • 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
  • 2 Tbsp sugar
  • Pinch salt
  • 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted

For the filling:

  • 2 pounds cream cheese (900g), room temperature
  • 1 1/3 cup granulated sugar (270g)
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream (160 ml)
  • 2/3 cup heavy whipping cream (160 ml)

For the sour cream topping:

  • 2 cups sour cream (475 ml)
  • 1/3 cup powdered sugar (35g)
  • 1 teaspoon vanilla extract

For the raspberry sauce:

  • 12 ounces (340g) fresh raspberries
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120 ml)

Special equipment:

Method

Prepare the crust

1 Process graham crackers, mix with sugar, salt, butter: 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.

Preheat oven to 350°F (175°C), with rack in lower third of oven.

2 Press the graham cracker crumbs into the bottom of the 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.

press graham cracker crumbs into the base of springform pan for cheesecake

3 Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. 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.

4 Triple wrap pan in heavy duty foil: Prepare the springform pan so that 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 that you don't create any holes in the foil.

wrap the cheesecake pan in a layer of foil triple wrap the cheesecake springform pan in foil so it doesn't leak

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.

crimp the edges of foil around the springform pan for cheesecake

Make the cheesecake

1 Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

making cheesecake filling in mixer cheesecake ingredients mixed together ready to pour base

2 Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.

3 Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer 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.

4 Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Heat the oven to 325°F (160°C).

5 Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

place cheesecake pan with graham cracker base into a roasting pan add cheesecake filling to the springform pan

6 Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

7 Carefully pour the hot water into the roasting pan (without touching the hot oven), 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.)

place cheesecake pan in roasting pan in the oven pour boiling water into the roasting pan to create a water bath for the cheesecake

8 Bake at 325°F (160°C) for 1 1/2 hours.

9 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

10 Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Finish and Serve the Cheesecake

1 Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that 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, reduce the sour cream topping ingredients in half.

2 Prepare the raspberry sauce: 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. Let cool.

mash raspberries with sugar and water to make topping for cheesecake simmer to thicken raspberry topping for cheesecake

3 Prepare the cheesecake to serve: Remove the cake 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.

Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

run a blunt knife around the inside edge of the springform pan to separate cheesecake from the pan gently lift the springform pan away from the cheesecakeSpreading sour cream mixture over New York Cheesecake this recipe makes a beautiful New York Cheesecake!

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Comments

  • Seonaid

    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.

    xxxxxyyyyy

  • Esther

    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

    xxxxxyyyyy

  • Karen

    Easy to make and the girls at work loves it!!

    xxxxxyyyyy

  • Alyssa

    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!

    xxxxxyyyyy

  • Marcea B.

    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!

    xxxxxyyyyy

  • Seneca L.

    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.

    xxxxxyyyyy

  • Keith Stone

    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

    xxxxxyyyyy

  • Son

    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.

  • Rebecca

    Can i use agave instead of granulated sugar?

    • Summer Miller

      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.

  • Gabrielle

    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.

    xxxxxyyyyy

  • Mia

    This was a really perfect easy to follow recipe that gave perfect results but where’s the nutrition information???????

    xxxxxyyyyy

  • Paula

    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!

    xxxxxyyyyy

  • Ashlee

    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?

    • Elise Bauer

      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.

  • Shari Zentz Dreiling

    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 Sauce
    6oz (340g) fresh berries (chopped if strawberries)
    1/2c + 2tbls (125) sugar
    1/2c (120ml) orange juice
    1/2 whole vanilla bean or 1tsp vanilla
    2 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!

    xxxxxyyyyy

  • Jason

    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. .

    • Summer Miller

      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!

  • Colette Hanmore

    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.

    xxxxxyyyyy

  • Elizabeth

    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!

    xxxxxyyyyy

    • Summer Miller

      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.

  • Stephanie

    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?

    • Summer Miller

      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!

  • Xochi

    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

    xxxxxyyyyy

  • Rachel

    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!

    xxxxxyyyyy

  • Sarah Lane

    What a waste of time and money. It exploded in my oven. Upon investigation you are not supposed to beat the filling. This incorporates air. So disgusted.

    xxxxxyyyyy

    • Summer Miller

      Hi, Sarah! I’m sorry to hear your cheesecake didn’t work out. I’m not sure why your cheesecake exploded. You do have to beat the cream cheese in cheesecakes, but you shouldn’t do it on high because that would incorporate too much air into the cake, but that usually causes it to crack. The sides could rise higher than the center and the sides could cook faster than the center if your oven temperature is too high or you don’t use a water bath. If the sides of your spring form pan were low, it could cause a spillover, which could look a bit like an explosion. Without being in your kitchen it’s difficult to know exactly what went wrong.

  • Sherri Ridgway

    I make this recipe and it is always creamy & delicious! Today I used Pecan Shortbread cookies for the crust! I made it at the request of my friend for her Birthday cake! It’s that good! I usually don’t add the sour cream topping but I am this time! I will have to let you know how it turned out! Although I already know it is a hit!

  • Wendy

    Oh. My. Goodness!!! I made this last weekend for our large family gathering and it turned out PERFECTLY!!! I followed all the steps exactly as described but added a bit of cooking time because my springform pan is extra heavy duty and it cooks a bit slower (probably added an extra 15 minutes as I checked it every 5 minutes to test for that ‘jiggle’ ) It was incredibly delicious and the hit of the party! Thank you so much! This will be my cheesecake go- to from now on!

    xxxxxyyyyy

  • Nic

    I’ve done this recipe 10 times now. Fantastically simple and awesome cheesecake recipe. I’ve had an obsession with cheesecake for as long as I can remember. This simple dessert can make everything better no matter how dinner turns out. Omittedilly though, I only do the cake not the topping…I’m kind of a ‘purest’! Cheesecake is cheesecake…if you make it right….anything you add to it is awesome BUT more chance for F up the it. I’ve done the berries and a chocolate syrup for the sides… Thank you for a GREAT basic/classic cheesecake (to me).

    xxxxxyyyyy

  • Nadine W.

    I accidentally added half Greek yogurt cream cheese. I love it! It was so airy and fluffy!!!! I can’t wait to make it again!

    xxxxxyyyyy

  • Ana

    Hi, can i use “Creme de Leite” (it’s like cream but with more milk fat, it’s well known in Brazil) as heavy whipping cream or can i just use the sour cream and skip “heavy whipping cream”?
    And can i use less than “2 pounds cream cheese (900g), room temperature”?
    Thanks.

  • Blown Away!

    WOW!! The absolute best cheesecake I’ve ever eaten. Nothing to change about this recipe. I did not try the topping. Definitely cook it in the water bath. Will be making this for many years to come. Thanks for the recipe!

    xxxxxyyyyy

  • Kayleen

    I made it the first time and it was amazing

    xxxxxyyyyy

  • Joey Dodge

    Stop reading the reviews and just make it already, for cryin’ out loud. You’ll love it. Pay it forward.

    xxxxxyyyyy

  • Freakin' Introvert

    Before trying this recipe, I had never made a cheesecake before. NEVER. From what I’ve heard, cheesecake is one of those things that takes practice to get right and you end up going through lots of trial and error cheesecakes in the process.
    As a complete cheesecake newbie, I can attest to the fact that if you follow this recipe EXACTLY, this cheesecake actually does come out PERFECT! :-) The first time I made it, the cheesecake was perfectly baked – no cracks, no imperfections. This cheesecake looked like it had descended straight out of heaven. It even had a halo. I swear! (I also may have been dying from anticipation to finally eat it. Ha ha.)
    However – because I was a complete cheesecake newbie – I discovered that I had not followed the recipe EXACTLY. When the directions say that the cream cheese needs to be room temperature, it NEEDS to be room temperature! Otherwise you’ll get little cream cheese lumps in your cheesecake. My cheesecake wasn’t bad, it just wasn’t totally smooth. That was my fault, though. I learned from my mistake. Apart from the occasional little lumps of cream cheese, the texture was perfection. The flavor of the cheesecake by itself was to die for.
    I made this for my husband for his birthday since he LOVES cheesecake. He said it was far better than any cheesecake he’s had from any store or from just about any restaurant.
    Since he likes plain NY style cheesecake best, we skipped the raspberry compote. So I haven’t made it, but I’m sure it’s good too. :-)
    Warning: Skip ahead to the summary paragraph if you don’t care to read the imminent raspberry rant.
    I do know one thing is for sure: If you’re buying fresh (not frozen) raspberries from the average grocery store for this recipe, be sure to make the sauce THE SAME DAY you buy them. For whatever reason, any time I buy raspberries from the grocery store they typically spoil in less than 18 hours – sometimes faster if they’re out of season. :-\ This happens even if I wash them in vinegar water right when I get home. On one occasion, I returned home from the grocery store at 7pm with beautiful fresh raspberries and by the next morning the raspberries were all bad. I didn’t even get to use any of them! I also have to note, however, that they were out of season at the time. I have never had this problem with any other produce or any other food item ever. Not sure why raspberries are so full of hate, but they should definitely be used the same day you buy them if possible.

    Summary: When followed exactly, this recipe blows all the others out of the water and comes out perfect even for someone who’s never made a cheesecake before in their life. I can’t speak for the raspberry compote, as we didn’t try it. I trust that it’s just as excellent as the cheesecake. Just make sure your cream cheese is room temperature. Ha ha. ;-)

    xxxxxyyyyy

  • Deana

    The first time I made it it took 2 hours to cook! I think I may have put too much water in pan. But it was so delicious!!! Everyone raves about it! I used fresh strawberries instead of raspberry sauce. And I make a little bit thicker crust. Made it again tonight and it cooked in the 1.5 hours. Serving it tomorrow so hopefully it taste just as great as the first time !

    xxxxxyyyyy

  • Joe

    I followed the directions exactly (just had to give it 5 more minutes of cook time to solidify the center a bit more) and it turned out simply amazing, highly recommend!

    xxxxxyyyyy

  • Pam

    I’ve now made several of these. Each one is perfect. I’ve started changing them up a little it. Lemon zest and the juice of about 1/2 a lemon in the cheese and sour cream. I follow Dorie’s advice about cornstarch. When I add more liquid I increase cornstarch a little. Trader Joe’s lemon curd is better than mine. When I use lemon curd I top the cheesecake with fresh berries.

    xxxxxyyyyy

  • Linda

    I’ve made this before and it’s perfect! But I wonder why you can’t spread sour cream earlier… like the day before? After it’s cooled, of course.

    xxxxxyyyyy

    • Elise Bauer

      Hi Linda, well you don’t want to have sour cream exposed to the drying air of the fridge otherwise the top of it could develop a texturally unpleasant crust. You could cover it with plastic wrap, but then it would be rather messy when you would remove the plastic wrap. So it just easier to apply when you are about to serve.

  • Fatima

    My all time favorite recipe. I will never find a more satisfying cheesecake recipe than this one. Very easy to make and taste wise is excellent . Everyone in my household enjoys whenever I make it. I will give this recipe a 6/5. I would recommend it for everyone.

    xxxxxyyyyy

  • Susan Pom

    I made it exactly as the recipe stated. I started to smell a bit of burning at 65 minutes and checled on it. The top was dark brown. I pulled it out of the oven before the top burnt and within an hour the whole cake had fallen. I made a Cheesecake at Christmas (different recipe) and none of this happened so I know it is not my oven. I have not tasted it yet because it is for an event but I am going back to my old recipe

    xxxxxyyyyy

    • Carrie Havranek

      Hi, Susan. I’m sorry the cheesecake browned and fell. I know you said you’d used your oven six months ago for a cheesecake and it was fine, but it’s easy for ovens to lose their calibration. I keep a thermometer in mine at all times. There are a few things that could factor into the issue, but it sounds like the batter was overmixed, or the oven got too hot, or some combination thereof? Did it taste ok, despite the browning and the fact that it fell?

  • Babs

    There’s a new cheesecake in town. After years of making another which had the sour cream on top, this is now my go to. I followed the recipe exactly except for the topping for which I used a sightly thickened blackberry sauce with framboise which I passed on the side. I used a stand mixer and followed the beating times as listed which I think was important. I did make it 24 hours ahead which allowed it to set up perfectly, just a little soft in the center. I ran a knife around the edge before chilling. Now I’m going to have to recall the recipe that I’ve given to friends and family.

    xxxxxyyyyy

  • Jori Harris

    I used this recipe after my first attempt with a different recipe produced a really flat cheesecake.
    I followed this recipe though I opted to use a food processor to mix my ingredients. It made my batter much creamier in my opinion.
    Leaving the cheesecake in the oven for 1 1/2 hours produced a much darker cheesecake on top. I ended up taking it out about 10 minutes before because I began to smell the cheesecake.
    Overall I am pleased with the results and this will definitely be my new go to cheesecake recipe.

    xxxxxyyyyy

  • Karen

    oops… meant to rate 5 of 5 stars. best ever cheesecake.

    xxxxxyyyyy

  • Karen

    I love making this cheesecake – it. is. the. best. ever. cheesecake! Yummy and it never fails….. I would like to know if this recipe can be used to make individual “mini” cheesecakes?
    Thanks!

  • Cheryl

    Made this for a Christmas party. It was superb! Can I double this and make three 6 inch cheesecakes? Any idea on bake time?

    xxxxxyyyyy

    • Carrie Havranek

      Hi Cheryl! Thanks for your question. I would not double this, as you’ll likely have a lot of batter leftover, judging from the volume capacity in a 6-inch round springform (about 4 cups) versus the 9-inch, which is about 10 cups. Why don’t you try doing this recipe 1 1/2 the amounts, as opposed to 2 times? I don’t know how well they’d all fit in your roasting pan. I’d check the cakes around an hour; they will cook faster, to some extent, because you’ve got less volume in each pan, but you’re also making several at once and that can sometimes complicate bake times. If you do it, let us know how it goes!

  • Donna

    This cheesecake has a wonderful flavor, but I have a problem with it “falling/collapsing”. I’ve made it 3 different times, even creamed all ingredients before adding eggs with a light mixing, it still fell. Any thoughts to help this not happen. It has never cracked though . This is a perfect cheesecake — topped with chocolate covered strawberries and chocolate drizzle Yummmm

    xxxxxyyyyy

    • Carrie Havranek

      Hi Donna! Fallen cheesecakes are no fun, but I am glad to hear that it was still enjoyable! It could have to do with the temperature of your ingredients–ideally they should be at room temperature. I am also assuming you’re adding the eggs one at a time–maybe it needs to be beaten on a lower speed than what you’re using? Best of luck! If you make it again, please report back. Thanks for your question.

    • Elise Bauer

      Hi Donna, is the cheesecake falling or just settling? This cheesecake, like other cakes or fillings where the main leavener is the eggs, will be puffy right out of the oven but will settle as it cools. Also, you do want to make sure to allow the cheesecake to cool gently, as instructed, in the oven with the door cracked open a bit. Also make sure you are using a water bath. A water bath helps moderate the heat in the oven, allowing for more even cooking. Without it, a cheesecake can puff up and then collapse.

  • Bella

    Hi, I want to make this cheesecake. Can I use an Oreo crust instead?

  • Ingrid

    This cheesecake is amazing. I took it to work this weekend, and it was devoured. People could not stop raving about it. I heard, “this i.s. the best cheesecake I’ve ever had!” Thanks for the recipe!

    xxxxxyyyyy

  • Ana

    Came out perfect. My first time ever baking a cheesecake. I did add another tbs of butter to the graham cracker mixture as it was too crumbly and not sticking together. Everything else was followed exactly to instructions. Baking time was exactly 1 1/2h for me, it came out just slightly darker on top than what the picture shows. Sooooo goood!!

    xxxxxyyyyy

  • Jill Reynolds

    This is my all time favorite recipe! I’m baking for a friend’s wedding and am going to attempt to make mini cheesecakes in a mini muffin pan. How would you suggest I do the water bath? Put the cupcake pan directly in the water?

    • Summer Miller

      Hi, Jill! What an interesting idea! I haven’t tried making these is in this manner, but would use the same concept outlined in this recipe for a standard size cheesecake, and put the muffin tin in a water bath that goes 1/2 way up the muffin tin. Good luck!

  • Vicki

    This is the best recipe ever! I have made it twice, and both times it came out perfectly. I did use an oven thermometer as you mentioned to another commenter. I don’t know why oven manufacturers signal that an oven is fully preheated when it is not. Thank you for all of the detailed instructions.

    xxxxxyyyyy

  • Matt

    I followed your recipe to a T and the inside of it never cooked fully so I threw it in for 20 minutes longer and still wasn’t done so I threw it in another 20 minutes and it was done either. I threw it in the fridge over night and cut a piece and it still isn’t cooked completely. Now it is in the fridge for another 70 minutes tonight and it still has batter that is still runny on the bottom part of the cheesecake rising to the top. No water made it’s way into the pan while it was in the waterbath . What is going on with this cheesecake ?

    • Summer Miller

      Hi, Matt! I’m sorry this didn’t turnout for you. I’m not sure what has happened. I would have your oven calibrated. Sometimes the temperatures are off in our ovens. If you don’t let it cool in the oven for 90 minutes, then chill in the refrigerator for at least 4 hours before cutting it, that could also prevent it from setting up. I hope this helps.

  • debee

    I see so many different recipes and want to try them all! so I decided to make my own recipe. I love baked cheesecake but also unbaked. You don’t have to wait as long to eat it! So I made up my own version with calories in mind. It’s melt-in-your mouth. Since I love the flavor of cream cheese I reduce the sugar slightly to bring out the flavor. I use milk instead of cream, and incorporate low fat whipped topping into it. I also use a bit of plain yogurt instead of sour cream. There are eggs involved, so a bit of cooking is necessary. I also reduce the amount of crumb crust to save on calories, and sprinkle a little bit of the crust on top. I figure with all these different recipes, cheesecake is hard to mess up. It will tasted good no matter. Even if it comes out cracked or falls apart. I love creme cheese. Don’t we all?

    • Sarah

      Hl, I’ve attempted a cheesecakes using 4 eggs before this and it turned out having the consistensy of sponge cake or scrambled eggs respectively…should I cut down the number of eggs or have I made another mistake in the baking process ?

      • Carrie Havranek

        Hi Sarah. I am sorry this happened! There’s a couple things that are possible. It’s totally possible that if you didn’t let the cheesecake sit in the oven as directed in the recipe, and then chill for at least four hours, that could prevent the cheesecake from setting up just right. You could also get yourself an oven thermometer–sometimes things go wonky and we don’t even know it. I had to do this recently myself! Please let us know! Thanks for your question.

  • Jeremy

    Very easy, tasty and incredible. My only complaint is the description says it takes 3 hours. In order to follow the recipe correctly you need to let it cool for 4 hours. Not to mention 10 minutes to bake the crust, the 1 1/2 hours it takes to actually bake it and preparation. Total time for this if you want to follow it step by step is about 6 hours. That being said, It was absolutely worth every moment spent on it. By far some of, if not the best cheesecake I’ve ever had. My first experience making a homemade cheesecake from scratch was a success thanks to you!

    xxxxxyyyyy

  • julie

    It was great and really simple! Water bath infiltration but my bad on the large tin foil. I will definitely make this again!

    xxxxxyyyyy

  • Paloma Rodriguez

    Hi? Can I make this in 4 in springform pans? What would cook temp be?

    Thanks !

    • Summer Miller

      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!

  • Sebastian

    Great cheesecake

    xxxxxyyyyy

  • Judy

    The best cheesecake ever. This is the third time I made it. So many great raves from friends. Thanks for sharing the recipe.

  • Roosmarie

    Best ever cheesecake recipe I have baked! Made it a few weeks ago and already baked another 3 so delicious

    xxxxxyyyyy

  • Kathryn Corlett

    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!

    xxxxxyyyyy

    • Summer Miller

      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!

  • Martha Jones

    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?

    • Summer Miller

      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!

    • Elise Bauer

      Hi Martha, if you scrape the cream out of the cookies before grinding them up, that might work. Let us know if you try it that way!

  • Christine

    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!

    xxxxxyyyyy

  • Kathy

    Made for someone who loves cheesecake. It was loved by all!

  • Bernice

    Great I have made this cheesecake and it’s taste go good, whenever I make a cheesecake this recipe I use.

  • Stephanie

    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 ??

    xxxxxyyyyy

    • Carrie Havranek

      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!

  • Carey zanotti

    It was perfect. I did use half and half instead of cream.

    xxxxxyyyyy

  • Corina

    AMAZING!!! Best cheese cake recipe that I have ever made. The sour cream topping is just delish!

    xxxxxyyyyy

  • Courtney

    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.

    xxxxxyyyyy

  • Linda

    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!

    xxxxxyyyyy

  • Karen

    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

    xxxxxyyyyy

    • Carrie Havranek

      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!

  • Kathy

    Any suggestions on how to make the sauce with blueberries? Just do a direct swap?

  • Crystal

    Amazing. Every one loved it. I skipped the cream cheese topping and made Marion berry sauce for the top.

    xxxxxyyyyy

  • Jennifer

    I substituted the bottom with Passover cookies for the gram crackers and voila you have a kosher for Passover cheesecake! (I skipped the topping)

    xxxxxyyyyy

  • Amanda

    Can I use regular milk instead of whipping cream? I have whole milk but no whipping cream…

    • Carrie Havranek

      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!

  • Robin

    Just discovered my spring form pan is broken. Can I bake it in an oblong pan?

  • Ali

    Can low-fat cream cheese and low-fat sour cream be used in this recipe with equally good results?

    • Carrie Havranek

      Hi Ali, thanks for your question. I’m not so sure you’d get the same results, but you could certainly try it and let us know how it goes.

      • Ali

        I did make the cake with both low-fat cream cheese and sour cream, and it worked out great. The cake took longer to cook than the directions, but the texture was perfect and the taste delicious! I will definitely use low-fat again next time I make it.

  • Michelle

    Awesome recipe and AMAZING cheesecake I noticed that some people are skipping the sour cream topping. While I understand that it is a choice,…Definitely make the sour cream topping y’all! Do not skip this step! It really makes a difference and tastes SO good! I usually add it after the cheesecake cools and before it goes in the fridge. Yummy! Be blessed y’all

    xxxxxyyyyy

  • Nemoa

    I am thinking to make this however I only have 5 in wide springfoam pan and I am wondering how to adjust the cooktime and temperature for a dark 5 in wide springfoam pan for this recipe? I will make it with 750 g of cream cheese. So please advise if half cup of creams each will suffice with 3 eggs?

    • Carrie Havranek

      I haven’t tried that, Nemosa, but if I were in possession of a 5-inch springform pan, I would halve this recipe. It’s not an exact fit, but I’d rather have the cheesecake be a little shorter than too much for the pan, using the measurements you had suggested. Give it a shot and let us know how it turns out! It sounds like the perfect size for a cheesecake!

    • Clarisol

      I’ve ruined a few cheesecakes with water going into the crust. Now I use a turkey bag for the springform. Works pretty well.

  • Farrah

    Truly the best cheese cake I’ve ever had ! I didn’t make the topping we didn’t think it needed it but I’m sure it’s delicious too. Thanks so much for this recipe it’s perfection. The only one I’ll ever use. I’ve probably made five since I’ve found it. When ones gone I make another. lol I did make a peanut butter cup one with this recipe. I added a cup of peanut butter to the batter and did a layer of pb cups chopped in the middle. The topped with chocolate ganache. It was Devine but super rich. We prefer the plain as you can enjoy a bigger slice. Lol thanks so much.

    xxxxxyyyyy

  • Tiara

    Can I use this recipe to do baileys cheesecake and just add in the baileys Irish cream

    • Carrie Havranek

      Hi Tiara, thanks for your question. I would start by adding 1/4 cup to maybe 1/2 cup of Bailey’s, keeping in mind that you might need to add an extra egg yolk to give the batter some volume, and extend the bake time by a couple minutes. This is where I would start. It doesn’t hurt to try! If you don’t feel like you want to take a risk, you can always top it with an Irish-cream spiked dollop of whipped cream, too!

  • Susan

    Amazing! The batter made more than my spring-form could hold, oh darn I’ll have to make a 6″ or cupcakes too.
    I made the recipe as posted and topped with fresh strawberries (not the sour cream)
    By far the best cheese cake ever! I made this for my hubby’s B-Day, baked cheese cake is his favorite. He can be hard to impress, but even he was Wow’d!
    Thank you for sharing!

    xxxxxyyyyy

  • Jewel

    Best Recipe. Perfect each time! I add so many different cake toppings!

    xxxxxyyyyy

  • Heather

    Loved this recipe!! I had miss read instead of 2lbs I used 2 8oz cream cheese but it was amazing!! Cooking it again and will remain cooking it!!

    xxxxxyyyyy

  • Serenity

    Can this recipe be made 2 months in advance and froze?

    • Emma Christensen

      Hi, Serenity! We haven’t tried freezing cheesecake yet ourselves, but I believe it’s possible. Wrap the cheesecake well in plastic wrap and then a double layer of foil. Let it defrost in the fridge overnight before serving. Enjoy!

  • Jenny

    HOLY WOW!
    Seriously the best cheese cake i’ve ever made or tasted. I only did 1 cup sugar and it was
    amazing. I’m going to make 15 of them for my wedding :D

    xxxxxyyyyy

  • Michelle

    I love this recipe but how could I make it chocolate

    xxxxxyyyyy

  • Margaret Rowe

    Awesome!! But, I need to ask a question! I am making New York Sour Cream Cheese Cake and I have made this recipe a thousand times, instead of dividing the sour cream, to put 8 oz in the mix and save 8oz for the topping, I put all 16oz in the cheese cake mix!!! Will that make a difference? Thank you

    • Emma Christensen

      Hi, Margaret! Oh, no! I think that your cake will likely end up looser than usual. I think it should still set up, but it may not slice quite as easily or as neatly. But it should still taste pretty darn good, I’d think! Let us know how it turns out (or turned out, if you’re reading this after you already made it!).

  • jeanette

    Wow!! Made this last night, made it just how it’s written. It was the best I’ve ever made. Here is Sonoma county, J.Rosen cheesecake is the best around, I have to say this is waaay better! To die for!! Thank you so much!! Holy smokes, I’m so happy!!

    xxxxxyyyyy

  • Haley

    Could this recipe be made in a 4 or 5 inch springform pan? If I halved the recipe, do you think the ratio would still come out right? Thank you, can’t wait to try it!

    • Emma Christensen

      Hi, Haley! I think halving the recipe and baking in a smaller pan should be fine. Just make sure not to fill the pan more than three-quarters full. Let us know how it turns out!

  • Mike

    Great cheesecake! I used a Nutter Butter cookie crust with a caramel sauce. I’ve found that slow cooker bags work better than aluminum foil for the water bath. I haven’t had one leak since I switched. Thanks for the great recipe

    • Michelle

      Hi Mike! Are you talking about the plastic slow cooker bags? Do you just use one? Thank you for your help

  • Jennifer

    This turned out absolutely delicious!! I think I overmixed my batter bc I did not need a spatula to even it out bc it was very runny like soup bc I used my food processor however I used two tablespoos of cornstarch and a little lemon juice. I used strawberrys and rasberrys for sauce and added a bit of lemon vanilla and dash of salt. Was the best dessert I ever made!
    The only bad part was it was too good I ate like half in two days

    xxxxxyyyyy

  • Shutima

    Thank you very much for a recipe. I made it for a friend & got a feedback that it was really delicious. No crack & no shrinkage at all, only was a bit brown on top but I covered it with your yummy Sourcream glazed

    xxxxxyyyyy

  • Ramona

    This is my go-to cheesecake recipe! I’ve made it for almost every family gathering! I make it exactly as written! It’s AMAZING!!

    xxxxxyyyyy

  • Roosmarie Harding

    The most delicious cheesecake I have baked. Thx Elise! Tried baked cheesecake on many occasions and always disappointed but then came across your recipe and magnificent!

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you liked it Roosmarie! I don’t take credit for it though, it’s Dorie Greenspan’s recipe, she’s a genius!

  • Robin

    Husband said I’m not buying store bought anymore. He has been waiting all day to try it and was not disappointed!!

    xxxxxyyyyy

  • Stephanie Baier

    I’ve used this recipe several times as written.
    My family loves it! The taste and texture are fabulous. Thanks for sharing.

    xxxxxyyyyy

  • Pete

    I love this recipe! I make it whenever I can, and EVERYONE seems very impressed with the creaminess. Instead of the sour cream topping, I make a white chocolate truffle icing. It compliments the raspberry sauce very well.

  • Kristina Yoder

    Hi! I only have an 8 inch spring form pan. Will that work, or will it mess up the baking?

    • Emma Christensen

      Hi, Kristina! You should be fine with an 8-inch pan. The cheesecake will just be a little taller and might take a bit longer to cook. Just continue cooking until the edges are set and slightly puffed, but the very middle is still a bit jiggly. It might also take a bit longer to cool all the way through. I’d recommend refrigerating overnight before serving. Enjoy!

  • Carol L

    I made this wonderful recipe in the past and tried it again yesterday.

    I only had 12″ HD foil, so water got through to the pan despite my 4th layer, but the crust wasn’t ruined. Maybe a little soggy on the outside edge, but the cake itself tasted phenomenal, so no one cared about that. I just wish my tummy had more room for this luxurious cheesecake! The texture and flavors are second to none – like the name suggests – PERFECT!

    I have a question – what happens if you don’t let it chill the entire 4 hours? I got impatient and only let it chill for about 2.5 hours, and the only thing I noticed was it was a little warm in the center, so perhaps not entirely cooled off? Is there any food safety risk?

    This cheesecake recipe is worth the effort and money. I’ve never had a better cheesecake than the one this recipe produces. I love this website! It has been my go-to recipe website for years. I’m so thankful it exists.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Carol! The biggest reason to let the cheesecake chill is for the texture. If you cut into it right away, it will be a bit custardy (like flan). It only gets that creamy, velvety texture after cooling. It sounds like yours had cooled sufficiently to set, so you’re all good. There’s no food safety risk to serving it a little warm. Enjoy!

      • Annie

        hi there,. I have made this recipe many times now and the flavor is out of this world! BUT…every single time ot is extremely hard to serve as it is too soft. I cannot cut slices without creating a mess. what can I do to make it stiffen up a bit? I follow the recipe to a t. am I over mixing?

        • Carrie Havranek

          It’s possible that the cheesecake isn’t spending enough time chilling in the fridge to set up? Does that sound right, Annie?

  • Laura

    I baked this recipe for a friend whose very picky with the food he eats (steak and fries) everyday! No joke. Now, he added this to his repertoire of foods he eats.

    xxxxxyyyyy

  • Helen

    Delicious, my family and I couldn’t get enough!

    xxxxxyyyyy

  • Helen

    Dear Elise,
    Thanks for a great recipe. I made cheesecake for first time ever and it came out very good. I wish I could share photos with you. I was amazed how great it came out, nice, smooth, no cracks. I followed your recipe every single step. I do have one question. I feel that bottom half of my cheesecake is more soft and creamy and top half is like real great cheesecake. Even though my family really loved it and they don’t see a difference in the bottom layer I can see and feel when I cut. Is it possible that I needed to cook little longer? Also I had 4 layers of heavy duty foil. Outer first layer somehow had water in it but not other 3 layers. is it normal to have oil collected in the out rim of springform ?
    I will greatly appreciate your reply.
    Thank you!

    • Elise Bauer

      Hi Helen, I’m so glad you liked the cheesecake! Regarding the texture, it could be that the cheesecake needed to be cooked a little longer. Good call on using 4 layers; water does find a way of coming in through the smallest tear. There is some butter in the crust, so the bit of oil you are seeing outside the rim of the springform could be some melted butter seeping through.

      • Helen

        Thanks for suggestions,
        I’m definitely making it again, I will try baking longer for sure. Do you know if anyone tried to make this recipe with sugar replacement? Will that effect how cheescake will come out?
        Thanks

        • Elise Bauer

          Hi Helen, I don’t know about the sugar replacement, you might try reading through the comments to see if someone has mentioned doing that.

  • Beth

    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?

    xxxxxyyyyy

    • Emma Christensen

      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!

  • Judy Riley

    Delicious. Everyone loved it!

    xxxxxyyyyy

  • Judy

    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

    • Emma Christensen

      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!

  • Allison

    Can I do “mini” 4” cheesecakes with this? Would the oven time be the same?

    • Emma Christensen

      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!

  • Ali

    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?

    xxxxxyyyyy

  • Brigette

    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!!!

    xxxxxyyyyy

  • Deborah

    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!

    xxxxxyyyyy

  • Susan

    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

    xxxxxyyyyy

  • Cornelia

    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 .

    xxxxxyyyyy

  • Cornelia

    Amazing cheesecake this my 8 time making it .

  • Kassandra

    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.

    xxxxxyyyyy

    • Emma Christensen

      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!

  • Shay

    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.

  • Paula

    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

  • Virginia

    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!

    xxxxxyyyyy

  • Lindsey

    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!

    xxxxxyyyyy

  • George

    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.
    Thanks

    • Elise Bauer

      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.

  • Jennifer S. Fort Worth, TX

    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!!

    xxxxxyyyyy

    • Emma Christensen

      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!

  • Bea

    Can I make this without the crust?

  • SA

    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! :)

    xxxxxyyyyy

  • Bas berg

    Does the whipping Cream has to be whipped and fluffy before adding it to the mixture or just runny and milky straight from the container..? Thank you from Holland!!

  • Caroline

    I would like to make this in advance of a party and freeze it. Just wondering if anyone has done this successfully and if there are any additional steps I need to consider? Should I wait to make the sour cream topping on the day of? Appreciate any suggestions!

    • Emma Christensen

      Hi, Caroline! We haven’t tried freezing cheesecake yet, so can’t advise on it. However, a quick look around the internet seems to indicate that it’s possible! Check out this post for some more details (we trust Nigella!). Yes, wait to make the sour cream topping until the day of. Let us know how it works out!

  • Alexis

    Made this and oh so yummy and light!! My cheese cakes never brown on top, but yet they are cooked completely….am I doing something wrong?

    • Emma Christensen

      Hi, Alexis! Nope, nothing wrong with that! As long as the cheesecake is fully cooked and you like the flavor and texture, then just carry on with what you’re doing!

  • Wanda

    What purpose does the topping layer serve? Do you have to use this?

    • Emma Christensen

      Hi, Wanda! The sour cream topping is just a traditional way to serve cheesecake. It also covers up any cracks that might have developed during cooking! You can certainly skip it or swap it for another topping, if you like. Enjoy!

  • Peggy in Australia

    I have made this beautiful and delicious cheesecake many, many times over the last 5 or 6 years…will never need to look further. Perfect as is but this time I wrapped the pan with the 3 layers of foil all at once by stacking them. Zero leakage. Thank you for this recipe!

    xxxxxyyyyy

  • Shawna

    I’ve been using this recipe for several years; it’s my go-to for cheesecake recipe! I use a little less sugar and a little more vanilla and and my family absolutely loves it. We used to think going out to a restaurant for cheesecake was a treat, but not now. After having this, that stuff doesn’t compare!

    xxxxxyyyyy

  • Marcea

    This is the absolute best cheese cake i have ever made it is delicious. Very light and perfectly textured. Followed the recipe exactly no adjustments needed.

    xxxxxyyyyy

  • Dana

    I made this for Christmas and it looked beautiful. One question though-it seemed very light instead of dense and rich. Did I do something wrong?

    xxxxxyyyyy

    • Elise Bauer

      Hi Dana, sounds like the eggs behaved as they should have in this cheesecake and provided enough structure to give the cheesecake a lighter consistency.

  • Beth M.

    This was my first real cheese cake and it came out perfect! Followed the recipe as is and used all the helpful tips. No adjustment needed. Big hit at the family party.

    xxxxxyyyyy

  • A chef in Wisconsin

    I’ve made this recipe 3 times now and it’s turned out amazing every time!

    I do have one comment/question though: Every time I’ve made it, the recipe has taken over twice the amount of time to bake. Am I the only one? My oven is at 325° F (I don’t have this issue with other recipes so it’s not an oven temp issue) and I add boiling water in the pan. Any ideas?

    xxxxxyyyyy

  • Ann Lamoureux

    I do not personally care for cheesecake. A good friend made one for my family every Christmas until they moved out of state. My family loved that cheesecake so much that I decided to give this one a try to satisfy their craving. Best decision ever! They say that they thought they loved cheesecake until they tried this and now they swear it is the best one ever! So light and fluffy but so tasty! Anyone thinking about making it….just do it! You’ll be so pleased with it! I actually have one cooling down on the oven at this moment as a family surprise! Thanks for sharing such an easy and delicious recipe!

    xxxxxyyyyy

  • Becca

    Absolutely delicious! I followed the recipe exactly as written. Except that I baked it for only an hour on 325, turned off the oven, and left the oven door closed as it cooled. I let it cool for 4 hours in a closed oven and transferred to the refrigerator overnight. Best cheesecake I ever ate!

    xxxxxyyyyy

  • Michelle S

    This was my first attempt at a cheesecake and it turned out perfect. It was a huge hit for Christmas dinner. My family is requesting it for birthdays. Thanks again for sharing!

    xxxxxyyyyy

  • Sarah

    I made this for Christmas and received soooooo many compliments! But since I didn’t get a piece, I will be making it again tomorrow. :)

    xxxxxyyyyy

  • patricia reyes

    I have been cooking this cheesecake recipe for years and i just have to say it is one of the easiest delicous cheesecake recipe i have ever made .Im so greatful for you sharing it with the internet :)

    xxxxxyyyyy

  • Karen Maine

    Oh no! Just put it in the oven and discovers that I left out the sour cream. It’s for a wedding!! Will it be okay or do I need to start over??

    • Elise Bauer

      Hi Karen, hmm, it may be a little bit dense, but my guess is that it will still be good. You could make another one to be on the safe side, and just have the first one as an extra.

  • Mary Thomas

    WOOHOO!!…Made for Christmas dinner and looked like a ROCK STAR!! Thank you!!!!!

    xxxxxyyyyy

  • Jennett from PR

    Made it for Christmas day. No cracks. Success! Was hesitant with sour cream icing, but it really works great. Thanks for sharing.

    xxxxxyyyyy

  • Kimberly

    Everyone I make this cheesecake for dies for it. Thank you! It’s rich and creamy.

    xxxxxyyyyy

  • Maggie

    Great recipe! I have made this cheesecake twice. Both times I skipped the raspberries and instead did a candied pecan crust by warming pecans, butter, and brown sugar on the stove-top then pouring over the crust before cooking the crust. BIG hit with my family!

    xxxxxyyyyy

  • Samantha

    I have made this 5 years in a row and if you follow it exactly as the recipe says it turns out excellent!! Everyone asks me to make it every Christmas!

    xxxxxyyyyy

  • Rachel

    Ugh. I read two pounds of cream cheese and my brain decided that it was two packages!
    It’s been in the oven for half an hour and I’ve only just now realized that my two packages only amount to 500g. Any chance it might still set? If it does, is there any chance it will be edible? It’s Christmas Eve and the stores are closed so I suppose I’ll just cross my fingers and hope for the best. ‍♀️

    • Elise Bauer

      Hi Rachel, well that will be an interesting experiment! My guess is that it will still set, but be lighter and less tangy than usual. At this point there is nothing to do but wait to see how it turns out. Please let us know!

      • Rachel

        Well, so far, it seems to have set. I’ve wrapped it and put into the fridge. Tomorrow my adoring family shall become my guinea pigs. If I were to guess by it’s somewhat yellowish colour, it may end up tasting more custardy than cheesecake like. May I just say, wow! Can’t believe you took the time on Christmas Eve to respond to my question. How incredibly lovely of you! Hope you have an awesome holiday and I’ll be sure to let you know how it all pans out. Pun intended. ;) Cheers!

  • Shannon

    Best cheesecake recipe by far! I’ve made it once, and about to make it again, and it has always been a hit.

    xxxxxyyyyy

  • Elspeth G

    This raspberry sauce recipe has far too much water in it. I made it not thinking, using the half cup of water as recommended, and it was super thin after five minutes. I checked reliable sites and cookbooks like Julia, Joy of Cooking, Serious Eats, Epicurious. Sure enough: one to two tablespoons water is the most any recipe recommends. This is extremely watery sauce after being boiled to death for 15 minutes. Is it possible that the measurement is a mistake? Thanks.

    • Elise Bauer

      Hi Elspeth, I’ve never had an issue with the sauce with the measurements as written.

    • Elizabeth

      Thank you for responding! The cheesecake turned out absolutely delicious. Maybe our raspberries were more watery/icy … I did get the sauce to set up, so all was well.

  • Linda Patterson

    Thank you for this recipe – It’s been enjoyed by family and friends 3 times go far. Your tips are appreciated!

    xxxxxyyyyy

  • Shirley forbes

    I made this chessecake it is absolutely wonderful. I followed the direction, no cracks and it is about 3 inched tall.love the recipe.thank you

    xxxxxyyyyy

  • Andrea

    I’ve never made a cheesecake before, followed this recipe and it was yummy!!!!!

    xxxxxyyyyy

  • Kris

    I am planning on making this for Christmas and just want to clarify the use of heavy whipping cream instead of heavy cream, because many of the reviews mention heavy cream which is different than heavy whipping cream. I would greatly appreciate if someone could confirm for me before I make it, as it sounds and looks delicious!

    • Emma Christensen

      Hi, Kris! Heavy cream and heavy whipping cream are essentially the same thing. Whipping cream (minus the “heavy”) has a slightly lower fat content. We recommend heavy cream or heavy whipping cream for this recipe, though you could sub in regular whipping cream in a pinch. Here’s an article with more info! Hope this helps!

  • Eric

    Could I use this recipe to do individual cheesecakes?

    • Emma Christensen

      Hi, Eric! Yes, you sure can! I’d make them in individual ramekins or mini cheesecake molds. Begin checking after 30 to 45 minutes; they’re done when the edges are set but the middles still wiggle just a little bit. Enjoy!

  • Kat

    I made this cheesecake using half and half instead of cream….i didn’t use water bath and it came terrific….thanks

  • Lauren

    The best cheesecake I have ever had!!! Did not put the topping layer on, instead put a strawberry sauce. Highly recommend!

    xxxxxyyyyy

  • Alex

    I’ve made this cheesecake at least a dozen times, always turns out great. Added some melted chocolate a few times. I get a lot of compliments. Thanks

    xxxxxyyyyy

  • Annette

    I would like to try this recipe for my mini cheesecakes in a muffin pan. Any suggestions? Water bath? I’m thinking 25 minutes or so @ 325 degrees.?

  • Suzanne DuBois

    I halved the recipe, replaced sugar with stevia. I added orange and lemon zest and lemon juice. I made the crust with coconut flour for a sugar free gluten free version. It is the yummiest cheese cake I have ever made! It’s also one of the best I’ve eaten. I also used all organic ingredients. The combination of cream cheese,sour cream, and heavy cream gives it a stunning texture. I baked it in a square pyrex pan the middle shelf above a pie plate of boiling water for 45 minutes. There were no cracks and the top was smooth and beautiful. Thank you for this wonderful recipe that adapted so well to my needs!

    xxxxxyyyyy

  • Kaitlynn

    I’ve made this recipe twice now and I’ve gotten so many compliments. Some even said it was the best cheesecake they’ve ever had and I totally agree with them. Thank you! For sharing. One problem I did have, no matter how carefully I wrapped my pan with foil water still got through to the cheesecake. Instead, I used an oven baking bag and set my spring form pan down inside it. I then placed it in my water bath & let it bake. Worked like a charm! Pulled the cheesecake out of the water bath and not a drop of water !

    xxxxxyyyyy

    • Tes

      Where did you get the bag? I have had this problem too.

      • Mary Anna

        Just made it and I have a soggy bottom. Any idea if it will dry out any? Not serving for another day. Pretty embarrassed to serve it with a soggy bottom. Can’t tell how extensive it is either.

        • Emma Christensen

          Hi, Mary Anna! Unfortunately, it’s hard to rescue a soggy bottom like this. BUT your cheesecake will still be quite delicious! And as you say, the damage might not be as extensive as you’re fearing. Good luck!

  • JD

    Can you make this cheesecake recipe in a rectangular pan, like say, 9×13?

  • Viktoriya

    Hi, I was wondering what the addition of the half and half adds to the recipe? Does it make it lighter or heavier?

    • Emma Christensen

      Hi, Viktoriya! By half and half do you mean heavy cream? That’s what the recipe calls for! In any case, it does lighten the cake a little bit. Without it, I think your cheesecake would be quite heavy and stodgy. Hope that helps!

  • Wren

    I have made this recipe several times and love it!
    I’d like to adjust a bit to make it espresso/coffee flavored with a ganache topping. Can I just add 2T espresso power?

  • Kelly

    Love this cheesecake and so does my family! I’ve make it every Christmas and Easter. Is it possible to make two smaller cheesecakes and how long would you recommend baking if doing so?

    • Emma Christensen

      Hi, Kelly! Sure, you could make two smaller cheesecakes. I’m not totally sure the recipe will divide perfectly between two smaller pans so you might have to experiment a little with the amounts. You want a crust that’s about 1/4 inch thick, and topping that goes halfway to three-quarters up the side. Cook as usual, but start checking after about 45 minutes. When the outside is set and there’s just a bit of wiggle in the middle, they’re done. Enjoy!

  • Janet

    I used chocolate graham crackers, split the cheesecake batter in half for two layers, adding melted chocolate to one. Then, I covered the cake with a chocolate topping, placed white and milk chocolate leaves around the top and Kit Kat candy bar pieces (vertically) around the circumference.

    I froze left over slices in heavy aluminum foil.

  • Genny

    I have made this 3 times now. The first time everything turned out great. The last two times water got into the foil. I wrapped it with four layers. What is the deal? Any suggestions on what to do differently? I like the cheesecake but don’t want it to keep turning out yucky and all wet on the bottom.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Genny! I’m so sorry for your soggy cheesecakes! Be sure that you are using heavy-duty foil — this foil resists tearing a lot more than thinner foils. You can also try picking up a disposable aluminum baking pan and mold that around your cheesecake. This is a tip another reader shared and it works great!

    • Elise Bauer

      Another thing to check is the bottom of your springform pan. Make sure there are no edges that might poke through the foil and cause a leak. I do love Emma’s suggestion of molding a disposable aluminum pan around the springform pan.

  • Rachel

    If your water bath leaked, don’t give up all hope. My water bath leaked but the cake still came out great. It was my first time using a water bath. After the hour of cooking and about an hour of letting the cake cool in the oven, I took it out to find that my water bath had leaked. There was so much water in the foil and I tilted the springform pan over the sink to see lots of water pouring out from the base. I could have cried. I was sure it was ruined, but I put the oven back on low (about 175 or so) and put the cheesecake (just in the springform pan) back in to see if I could dry it out without over cooking it, for about 30-45 min. My cake was pale to begin with and it stayed pale, but it dried it out a bit. Then I put it in the fridge for about 24 hours and removed the springform before serving, but you could probably remove it earlier. The cake looked flawless. One good thing about the water bath was that the top came out smooth and didn’t fall at all. Everyone loved the flavor and somehow the crust was still crunchy, not soggy at all. With the size of this cake, I was sure it would take my family a while to eat, but it was gone in a few days. It was a miraculous success. If your water bath leaks, maybe the same thing will work for you.

    xxxxxyyyyy

  • Tracey

    Nevermind! Found my answer in the comments thanks!!

  • Tracey

    Hello! I have made this cheesecake three times and everyone always LOVES it. Thanks so much! If I half or 3/4 this recipe but use the same size pan, do I need to adjust the baking time?

    • Elise Bauer

      Hi Tracey, yes, if you reduce the amount of cheesecake filling, you will not need to cook it as long. I don’t know how to gauge that though, you’ll have to experiment.

  • Nicolina

    I absolutely love this cheesecake recipe. I came across it several years ago and my family and friends beg me to bring it to every holiday gathering.

    xxxxxyyyyy

  • Bee

    Thank you for posting this! I’ve never made cheesecake before but I followed the recipe precisely (other than I used blueberries for the sauce) and it was absolutely delicious. I will definitely make it again, and again, and again! So creamy and fresh and just all around great – and I don’t usually even care for cheesecake! My family loved it too.

    xxxxxyyyyy

  • Natalie

    I haven’t made his yet but do you HAVE to do the water bath?

    • Emma Christensen

      Hi, Natalie! The greatest risk of cooking without a water bath is that the edges and bottom will cook before the middle is set, so you can end up with a slightly less than ideal texture around the edges. You also run a higher risk of developing cracks in the top. This said, the difference in texture isn’t THAT huge, and the cracks on top are mostly cosmetic, so if you can’t live with that, then yes, you can skip the water bath!

  • Jennifer

    UNBELIEVABLE! Thank you so much for sharing this recipe. This was – BY FAR – the best cheesecake I have ever made, and probably the best we have ever eaten. Everybody’s eyes lit up as we ate this for our Thanksgiving dessert. A huge hit, and our new favorite!

    xxxxxyyyyy

  • Leeann

    My number 1 cheesecake recipe thank you!

    xxxxxyyyyy

  • maria

    I’m about to try it out, I’ll let y’all know ;)

  • Kristen

    I just made this for Thanksgiving minus the sour cream topping and raspberry sauce and my family loved it. This recipe is definitely a keeper.

    xxxxxyyyyy

  • Nainika

    Should the oven have both top and bottom heating on?

    • Emma Christensen

      Hi, Nanika! If possible, I think I’d just use the bottom heating element. I fear that the top element might dry out the top of the cake or make it cook too quickly. If you don’t have that option, then carry on, but watch the cake carefully! Placing an empty cookie sheet on the rack above the cheesecake should help protect it.

  • Andrew

    Truly the best cheesecake ever. Found this recipe a few years ago and been making it every holiday and special occasion since. Never cracked. We cook the crust a bit longer. But that might be since we use gluten-free graham.

    xxxxxyyyyy

  • Sam Nunn

    I make this every year for Thanksgiving and Christmas. It never makes it to a second day of leftovers! We bring this to our church for 4th of July celebration. It goes so fast! Ladies ask for the recipe all the time.

    xxxxxyyyyy

  • TerrAnnie

    I made this cheesecake for thanksgiving, the whole family loved it. Came out,creamy, and dense. Better than store bought. Not too fluffy at all and no cracks. Would definitely make again.

    xxxxxyyyyy

  • Donna

    I made this cheesecake twice already and it was always a hit! Thank for this recipe. For a first timer cheesecake maker, it was a success!

    xxxxxyyyyy

  • Joy

    I haven’t tasted the cake yet but it settled perfectly. However, the top of my cheescake is a dark carmel almost chocolate color. Does this mean my cheescake is overcooked?

    xxxxxyyyyy

    • Elise Bauer

      Hi Joy, not necessarily. Does your oven have a heating element at the top? That could be what is doing it. Or perhaps the water in the water bath boiled off? My guess is that it is fine.

  • Reagan Pintar

    I am 13 years old and I love to cook and bake! my family LOVES this recipe! I make it for them all the time. I’m even making it for Thanksgiving dessert (because they don’t like pumpkin lol!) Definitely recommend!

    xxxxxyyyyy

  • Carmelle

    Hi it’s my first time making a cheesecake and I’m chilling it already in the fridge and I forgot to add the sour cream. Can I add it in the morning ? And do I need to wait for it to set as well ?

    • Elise Bauer

      Hi Carmelle, do you mean you forgot the sour cream in the filling? Or you just haven’t topped it yet with the sour cream topping? You can top the cheesecake with the sour cream topping at any time. You do not need to wait for it to set.

  • Nancy

    Great recipe, it’s a hit every time!!!

    xxxxxyyyyy

  • Lauren

    First time I had ever made a full cheesecake and it sure was a hit with the family! Definitely will use this recipe again!

    xxxxxyyyyy

  • Jennifer

    Hi, can you make the sour cream topping and raspberry sauce the night before and chill it? Or should it be made that day?

  • Jesi

    I have made this cheesecake at least one hundred times over the years. It’s delicious and always a requested treat. Very versatile to adapt to any kind of cheesecake.

    xxxxxyyyyy

  • Brian

    Question about cooking temperature. Video say 350° for 1 1/2 hrs and recipe calls fro 325° for 1 1/2 hours. Which is correct?

    • Emma Christensen

      Hi, Brian! The crust bakes at 350F and then the filling bakes at 325F. Thanks for pointing out the discrepancy in the video — we’ll get that fixed. Cheers!

  • Tori Murley

    This is my favorite go-to cheesecake recipe! I leave off the sour cream topping and substitute different fruit toppings depending on my mood :)

    xxxxxyyyyy

  • Katiee

    Can I use half and half instead of. Heavy cream?

    • Elise Bauer

      Hi Katiee, I’ve only used heavy cream for this recipe so don’t know what to tell you. You can try it. My guess is that it should work.

  • Christopher

    Make it every year. Excellent.

    xxxxxyyyyy

  • Sarah

    I love this recipe I use it in my cafe I own and I get compliments saying it’s the best they have ever had! Can I freeze the cheesecake ahead of time and then just put topping on when I’m ready to serve

    xxxxxyyyyy

    • Elise Bauer

      Hi Sarah, While I haven’t tried freezing this particular cheesecake, others have without an issue. I also used to work at a restaurant where we kept the cheesecake in the freezer, so I know cheesecake in general freezes well.

  • Ramona

    Love this recipe! But I have a question! Can the cheesecake batter be made ahead of time and refrigerated until ready to use (like 2-3 days ahead)??

    xxxxxyyyyy

    • Elise Bauer

      Hi Ramona, I’m not sure if mixing eggs with sugar and cream cheese etc. and letting them sit for a couple of days, even refrigerated, is a good idea food safety-wise. I would limit to one day ahead of time.

  • Andrea j

    Is there a different bake time for doing mini cheesecakes in cupcake pans?

    • Elise Bauer

      Yes, you wouldn’t need to cook them nearly as long. I don’t know about the baking time though. If anyone else has experimented with baking this cheesecake filling into muffin tins, please feel free to advise.

    • Tori Murley

      I have made mini cheesecakes with this recipe using 4-inch springform pans and ~30-40 minutes seemed to be the appropriate amount of time. Cupcake-size may take slightly less than that.

  • Donna

    I made this for my sons birthday, and boy was it good!! So good I’m making it for Thanksgiving & Christmas instead of lemon meringue and banana cream pie!! This will be the only cheesecake recipe for me!! Just curious if this cheesecake can be froze for a couple days, (I have so much to do!) Thanks

    xxxxxyyyyy

  • Susie H

    This looks amazing!! Planning on making it for Thanksgiving. What if I want to make it in a 10″ spring pan? How would the recipe change? Thanks!

  • CJ

    I really enjoyed this recipe even without any toppings. However, is was little bit sweet for my taste and I reduced sugar just a bit.

    I’m a newbie baker so your detailed recipe helped me tremendously!

    xxxxxyyyyy

  • Kelly

    I love this recipe! Has anyone tried adding a can of pumpkin purée to this recipe? Would I need to adjust any other ingredients?

    xxxxxyyyyy

  • Julie

    I made this for my husband’s birthday last weekend. He and everyone else loved it so much, I am making another one right now!! I followed this recipe to the extreme detail and it came out perfect! Looks like this one is a keeper recipe for me. I’m sure I will be making it often.

    xxxxxyyyyy

  • CToth

    Wow,, this was the BEST cheesecake I have ever eaten. I made a caramel sauce to drizzle over the top and sprinkled with some toasty pecans and it was AMAZING! Everyone said it was the best they had ever had!!! Followed the recipe exactly (except the topping). It was soo beautiful!!! Thank for the detailed directions. I also watched videos on how to cut and plate a cheesecake and the presentation was beautiful!!
    Thank you.

    xxxxxyyyyy

  • Kay

    Hello! Do I have to use the springform Pan?

    • Emma Christensen

      Hi, Kay! You need a springform pan so that you can easily remove the cake from the pan. It’s fine to use a regular cake pan, but plan on serving the cheesecake from the pan instead of removed from the pan. Enjoy!

  • Quantina Riley

    Im so ready to try this recipe. I have a no fail cheesecake. I just want to try out others. Question it seems like I am the only person that uses a cheap aluminum pan to sit my cheesecake in. Instead of wrapping it in aluminum foil. I havent had a soggy crust since i started this technique. I mold the bottom of a cheap aluminum pan. Around my springform pan leaving the sides up. Then sit both in a larger pan for the hot water bath. Crust turns out perfect

  • Yati Musa

    Perfect cheesecake, it is truly perfect! I made this a few time and everyone loves it.

    xxxxxyyyyy

  • Angie M.

    I reviewed this already but wanted to add that this is the ONLY recipe I’ve found where the top doesn’t crack. I’m thrilled!

    xxxxxyyyyy

  • Angie M.

    Delicious! A little fluffier than I prefer it so I made this adjustment when I made it again: I kept my stand mixer at speed 2 and added an additional block of cream cheese. I baked it for an additional 15 minutes. Like you said, it’s important to have everything at room temperature. Beautiful recipe!

    xxxxxyyyyy

  • Anne

    I was just wondering, do you whip the heavy cream first? Or do you put it straight in? Also, can you leave it out?

    • Emma Christensen

      Hi, Anne! For this recipe, no, the heavy cream does not need to be whipped first. Just mix it straight in! And no, you can’t leave it out for this recipe. Enjoy!

    • Andrea

      I have made this about 6-7 times and its always perfect. I do add walnuts to the graham cracker crust…it adds an extra layer of flavor. Even when the water has leaked, after keeping in fridge overnight, the water seemed to absorb. Last time I made it I accidentally used the wrong measuring cup for the sour cream (2 half cups) and liked it even more!! Today I added 1/4 cup of premium cocoa powder (before adding the eggs) and 3/4 tsp Wilton red icing gel (after adding heavy cream) to create a Red Velvet Cheesecake! It’s in the oven and I can’t wait to try it!! This recipe is quite forgiving and is always delicious thanks for sharing your secrets :)

  • abbie

    Could someone help me with this–can I use an aluminum roasting pan? I do not own one and I was wondering if I could take the cheap route and buy an aluminum one.

    • Emma Christensen

      Hi, Abbie! Sure, you can use an aluminum pan! You just need a vessel that can hold water and that is big enough to hold the pan of cheesecake. Enjoy!

  • Mohamad

    This is a perfect recipe, just a quick question does the whip cream need to be cold in a refrigerator or room temperature

    • Emma Christensen

      Hi, Mohamed! I don’t think it matters too much for this recipe. I usually take the cream out of the fridge when I start making the cheesecake, so it’s still chilled, but not ice-cold, when I start adding it to the mixer. Hope that helps!

  • Maiken Day

    Hello! Please help! My friends requested I make their personal size wedding cake – chocolate chip cookie crust, classic cheesecake filling, with milk chocolate/white chocolate ganache. I had never made a cheesecake before and let them know but they said they trusted me. I knew I wanted to use this filling recipe. Well, I made one tester which came out perfectly. Then I made another yesterday which also seems to be perfect. After completing the ganache (I wish I could show you a picture!) I decided to make one more as a backup. I just took the cake out of the oven and the water bath leaked through! Thankfully it’s my backup but now I don’t gave a backup… unless you have any suggestions. They are getting married tomorrow and I don’t have time to make another cake. Is there any way to salvage? Please help if you can. I used the extra wide heavy duty aluminum foil – two sheets because they came so high up the pan I felt confident it’d be fine. ‍♀️

    • Emma Christensen

      Hi, Maiken! I’m afraid that once the foil has leaked, there’s nothing much to do. The cake will still be tasty and delicious, but the crust and edges of the cake will be a bit soggy. Have you unmolded it yet? Go ahead and do so if you haven’t, and take a look. There’s a chance that the damage could be fairly minimal and you might be able to just trim a little from the outside. Worst case, cover everything in ganache! Ganache will cover a lot of flaws! Good luck and let us know how it turns out!

      • Maiken Day

        Great idea with the ganache! Thankfully I didn’t need to use the backup as the original came out great. But I will be sharing the backup with a few friends and I’m happy to say when removing the shell it still looked decent so I’m applying the ganache trick to it. Thank you for your help! It was a beautiful wedding.

  • Chris Naber

    DELICIOUS! We just made this and it was fantastic. We baked it low and slow at 225F without a water bath and pulled it from the oven at an internal temp of 165. After chilling it over night, it was perfect! Using internal temp took all the guesswork out of judging when it is done. Great recipe!

    xxxxxyyyyy

    • Maiken Day

      Hello! I was wondering how long yours took to bake at 225?

      • Chris Naber

        Hi! I don’t remember exactly, since I was using temp and not time as the judge. I think it took apx 2hrs… highly recommend using a thermometer to judge the doneness. It takes away all of the guess work:)

  • Amanda

    I LOVE this recipe, but I would like to know how to make this into a peanut butter cheesecake, or other flavors!

    xxxxxyyyyy

    • Emma Christensen

      We’re working on other cheesecake recipes! For now, you can search the site for ‘cheesecake’ to see what else we have. Stay tuned!

    • Shay

      I just added about a half a cup of peanut butter to the mix and it was great. Once I made one with peanut butter powder and I just added about a third of a cup of that. I also melted some semi sweet chocolate chips with butter and poured it on top and swirled it around before baking. It was amazing.

  • ABI

    AWESOMELY AMAZING!!!!!!!!

  • cheryll Dufour

    It is by far the best cheesecake recipe. trust me I’ve tried many

    xxxxxyyyyy

  • Teresa

    Just made for my daughter’s B-day love this recipe its fabulous, easy and so nummy not the first time I’ve made

    xxxxxyyyyy

  • Melinda Clifford

    Absolutely amazing – seriously the most perfect cheesecake ever!!!!!

    xxxxxyyyyy

  • Malenny

    Presentation is going to lack, but can the cheesecake hold its own without the topping??

  • Erin

    I’m going to be trying this recipe next weekend. Has anyone tried making it as mini cheesecakes instead of one large one?

    • Emma Christensen

      Hi, Erin! Yes, this recipe should work just fine with mini cheesecakes with reduced cooking time. I’d start checking mini-cheesecakes after about 45 minutes of baking — they’re ready when the edges are set, but the center still jiggles like barely-set jello. Take a look through the comments thread as I believe a few other people have indeed tried this and can offer you more exact cooking times. Let us know how it works out!

  • Brooke

    This will be my third year making this beautiful cheesecake for my husbands birthday! It’s just so perfect, rich fluffy, sweet and tart.. it’s pure heaven and I’m so happy I stumbled across your recipe years ago!

    xxxxxyyyyy

  • msol305

    The best recipe… but if I want to make half and half, in small pans how its the cook time?!?!? Thanks

    • Emma Christensen

      Yes, this recipe should work just fine with mini cheesecakes with reduced cooking time. I’d start checking mini-cheesecakes after about 45 minutes of baking — they’re ready when the edges are set, but the center still jiggles like barely-set jello. Take a look through the comments thread as I believe a few other people have indeed tried this and can offer you more exact cooking times. Let us know how it works out!

  • Heather

    Hands down, best cheesecake recipe I’ve tried! It was really easy to make and turned out amazing! I quadruple wrapped the pan with foil, and water still managed to get through and I was so discouraged. But once I sliced into the cake, I realized even though water made it through, it didnt change the texture of the crust! Even my “master Baker” friends and grandmother were impressed! I’ll definitely be making this again!

    xxxxxyyyyy

  • Amanda

    Amazing!

  • Judy

    Absolutely wonderful. I’ve made this more then 10 times everyone says its the best cheesecake they have ever had, better then store bought,I am constantly asked to make it at family events…Thank you for this recipe..

    xxxxxyyyyy

  • Alana

    All of my friends request this recipe for their birthday. The only downside to making this is that there are rarely any leftovers! Rather than add the sour cream topping I mix raspberry or marion berry jam (from Johnson Berry Farms) with lemon juice. It adds the perfect balance of flavors.

    xxxxxyyyyy

  • Cassia

    Absolutely amazing! This cheesecake is light and creamy. It’s absolutely decedent.

    xxxxxyyyyy

  • Jessica Ross

    Cheesecake Factory Level! I had to cook a little longer here in Colorado +15mins (didn’t change anything else about the recipe) but it turned out perfectly. Invest in a good oven thermometer and check oven often. Was pretty pale but set and raised on edges with jiggly middle when I turned oven off and left it cool in there with door slightly propped open with wooden spoon. After the “cool down” cake was slightly golden around edges and had no sinking in the middle. So creamy and smooth and not at all dense.

    xxxxxyyyyy

  • ILOOMALOT

    The cheesecakes are in the oven as I type this (I made 3) – this is my first time with a water bath and I didn’t have any problems. I didn’t have roasting pans that fit my springform pans so I ran to Walmart and bought the disposable turkey roasting pans…I can reuse them for meals later on! I did use crock pot liners over my pans and then did the 3 layers of extra strength foil (I bought the 18in wide foil) and it fit around my pans perfectly. I followed the recipe in every step and can’t wait to see how they turn out! I will update when they are eaten this evening at the birthday party. This recipe was very easy to follow -I really appreciated the timing of mixing the ingredients. The photos and the video were also very helpful!

    xxxxxyyyyy

    • Elise Bauer

      Great idea to use crockpot liners and a disposable turkey roasting pan!

    • ILOOMALOT

      For the crock pot liners, I got the idea from fellow bakers who were kind enough to leave comments! The cheesecakes turned out AMAZING and this is now my go-to recipe! I would also agree with a fellow commenter -do NOT forgo the sour cream topping- it really makes the cheesecake! I had no cracks in my cheesecake and they came out clean from the sides of the spring form pan. I also forgot to add that I used cinnamon graham crackers as the crust and it is a very slight hint of cinnamon but gives the crust a little something extra – I am expecting to not bring home even crumbs! I am taking cherry as well as blueberry topping and some crushed up graham crackers for personalized toppings.

  • April

    Made it twice already and was always a hit. Cut the filling recipe in half… To make a less rich cheesecake and lessen the sugar by 20g. Opted to ise blueberry instead of raspberry and sour cream topping. Will make one again tom for a birthday on Tuesday. My go to cheesecake recipe! So much joy to find a recipe that is hit to family and friends. Oh and i lined my pan with baking paper to make transfer to the box easier.

    xxxxxyyyyy

  • Klay

    I’m doing Keto diet so I replaced the graham crackers with ground almonds and the sugar with stevia. I also went light on the topping. Amazing!!

    xxxxxyyyyy

  • Carolyn

    How do you know it’s done? I’ve cooked it for the alotted time but it’s very pale and wiggly on top…almost fluid looking except for the outer 4cm.

    • Emma Christensen

      Hi, Carolyn! The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away. I hope this helps!

  • Stephanie

    This recipe is absolutely perfect!!!! First time I have tried a recipe that turn out as expected!! I am in love

    xxxxxyyyyy

  • Rossella

    This recipe is a keeper, I have tried others but have always come back to it to impress and please guests . Thank you for sharing Elise!

    xxxxxyyyyy

  • Sara

    I’ve made this cheesecake about a dozen times now and it is always a huge hit! I love having a wonderful recipe I can make when I need something for any special occasion that pleases any crowd. Thank you!

    xxxxxyyyyy

  • Eric m

    Awesome taste

    xxxxxyyyyy

  • Didier

    My daughter told me this recipe some years ago. It makes me the king of the cheesecake

    xxxxxyyyyy

  • Victoria

    It turned out perfect thank you

    xxxxxyyyyy

  • Monee

    Thanks to this recipe my second try at cheesecake was a success!!! My cheesecake looks and taste absolutely amazing!! Much appreciated

    xxxxxyyyyy

  • Denis

    Love this recipe..I don’t put the sour cream topping

  • Beth

    Always perfect! I get told, “I hate you for making this” by my sisters because they can’t stop eating it!!! But everyone begs for me to bring it for every holiday gathering. I don’t have a roasting pan big enough, so I use my large sauté pan and it works very well.

    xxxxxyyyyy

  • Sarah

    I don’t have a roasting pan that my springform pan can fit in. Is it possible to adapt the traditional water bath by placing a regular 9×13 pan filled with hot water on a rack below the cheesecake and bake it that way?

    Thank you!

    • Emma Christensen

      Hi, Sarah! Emma here, managing editor. Does your springform fit inside your baking pan? Or any other pan you have in your kitchen? Having the cheesecake actually IN the water is best since this helps control the temperature and speed of the cooking. If that doesn’t work, go ahead and try your method — it’s better than nothing! Cheesecakes cooked without a water bath are more prone to cracking, so be very thorough and careful with all of the cooling steps. And if it does crack, then the layer of sour cream will cover it right up. Either way, your cheesecake will still be delicious. Good luck!

    • Sarah

      Unfortunately, no – my springform pan doesn’t fit in any of the pans I have. And I’ve just made do with them for roasting poultry. Thanks for the explanation about how the water bath works. I thought it was just for providing moisture to the cheesecake. Now I have another reason to buy a larger roasting pan. I used my method and didn’t have any cracking, but the cheesecake sunk a little. Turned out to wonderfully contain the ganache I put on top!

  • Dianne

    Go to ALLRECIPES and ask the changes for high altitutude over 3000 ft you will get the answer. This recipe has been a hit both times I have made it!! Thank you for sharing this…

    xxxxxyyyyy

  • Becky

    I would love to try this recipe, but I live at 5,400 feet of elevation and am not sure how to adjust. Any recommendations?? Thank you so much!

  • Sara tardy

    It is perfect. I tweaked a little but came out perfectly . I made fresh blueberry compote instead of raspberry. Had to improvise on water bath no big roasting pan. But found something that worked. It was Devine and devoured. I will always use this recipe. I added lemon flavor and lemon zest. Fabulous

    xxxxxyyyyy

  • Stephanie

    It is definitely worth the effort. My daughter is not a cake fan so I was looking for something special to make for her birthday. This cheesecake is now what everyone wants. Now if we could just get someone to invent a truly waterproof springform pan!

    xxxxxyyyyy

  • Melissa

    I have been told this was the BEST cheesecake ever by a few people! It’s worth the time!

    xxxxxyyyyy

  • Andrea

    Turned out great and was delicious!!! I did mix up the topping portion, because for some reason I made the raspberry and cream cheese topping all together… regardless, I’ll make it again!!!

    xxxxxyyyyy

  • Natasha

    If I make half the recipe, what happen to the baking time? Should I make it also half the time written?

    • Emma Christensen

      Hi, Melissa! Emma here, managing editor. We haven’t tested this as minis, but I’d recommend starting to check them after about 45 minutes and baking until the edges look set and a touch dry, but the middles still jiggle like barely-set jello. Enjoy!

  • jessika

    The video says to bake at 350° and the written says 325°….which is it?

    • Genny

      350 for the crust then turn down to 325 for the cheesecake.

  • Maria

    I made this for a friends birthday, everyone loved it. For sure is one of the best cheesecake recipes!

    xxxxxyyyyy

  • Emily

    This is the first cheesecake I’ve ever made and it was wonderful!! My husband wanted one for his birthday because it’s his favorite dessert and he LOVED it! Thank you for the step by step instructions!

    xxxxxyyyyy

  • SILVIA

    I have made this Cheesecake a couple of times and is always a hit. Whenever we have a get together and I ask what can I bring, I always get the : No doubt , “your” cheesecake. I do have a question in regards to the topping; can I mix the sour cream topping and take it in a container to wherever I’m going to bring the cheesecake and spread it later on? The reason I’m asking is that everytime I have to take this cake to a party, I spread the sour cream at home and when it gets to the final destinations is a bit messy and I have to fix it.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Silvia! Emma here, managing editor. I love that this is your signature cheesecake! Sure, you can definitely keep the sour cream topping separate and spread it over the cheesecake when you get to your party. If you have time, refrigerate the cake after topping it, but it’s also fine if you serve it right away. Enjoy!

  • Rachel

    This truly is perfect–creamy/custardy rather than the traditional dense cheesecake. I had never had this kind of cheesecake before making it. I get rave reviews every single time I make it. Have never had cracks by following instructions, and it turns out beautifully. I ask my husband to make it for my birthday every year, and he has never had issues either.

    xxxxxyyyyy

  • Patty

    Do any adjustments need to be made if I were to use mini cheesecake pans?

    • Melissa

      I would love to know the answer to this as well! I made the original and everyone said it was AMAZING! But I wanted to make minis.. what is the cooking time and temperature?!

      • Emma Christensen

        Hi, Melissa! Emma here, managing editor. We haven’t tested this as minis, but I’d recommend starting to check them after about 45 minutes and baking until the edges look set and a touch dry, but the middles still jiggle like barely-set jello. Enjoy!

  • Ginny stehle

    Perfect! This recipe is a keeper! I followed recipe exactly-except I used chocolate graham Crackers for the crust because, well..they are chocolate. Cheesecake is my hubbys favorite, and I’ve tried lots of recipients, he agreed that this was the best I’ve ever made. Great balance of creamy, firmness and flavor. The sour cream topper lifts the cake to a new level, don’t skip it. (I was tempted to skip it, as it seemed superfluous–it’s not). I paired this with fresh strawberries in season, Masurated w a touch of sugar. Divine. The top of my cake cracked a bit in the oven, no worries, the sour cream topping concealed it completely. If Baked a bit less, cracks could have been avoided, but I was working out in anticipation of eating cheesecake, and used the oven timer instead of watching it.

    xxxxxyyyyy

  • jillybrooks

    I followed the directions exactly, and No Cracks! It was Beautiful! Lives up to its name.

    xxxxxyyyyy

  • Stephanie

    This is the best cheesecake I have ever had! It came out BEAUTIFUL (I wish I could post a picture) and tasted even better.
    I was searching for the perfect recipe to make my mother in law for her birthday, as her husband is a Master chef/baker, and really wanted to impress them. I exceeded that goal with this recipe. Everyone was loved it, and her husband even asked me for the recipe as he went back for seconds. 10/10 would make again.

    I followed the directions to a T, except I added the zest of a lemon to the sour cream topping (I only made half the recipe) and I used blackberries with a bit of mint for the sauce.

    xxxxxyyyyy

  • AB

    This is a great recipe. The only suggestion I would make is to press the raspberries through a sieve. Those pesky little raspberry seeds are definitely not Good Eats!

    A. Brown

    xxxxxyyyyy

    • Genny

      Ditto. I pressed them through a sieve.

  • PattyW

    I made this cheesecake for Easter. Everyone Loved it! It bakes beautifully and was delicious! There did seem to be more batter than needed, so I made six (6) mini cheesecake samples. This is in fact the very best cheesecake recipe ever! It’s a keeper!

    xxxxxyyyyy

  • tali

    I was wondering if this cheesecake would freeze well? Also if I wanted to remove it from the springform bottom to serve on a cardboard round? any ideas?

    • PattyW

      I used parchment paper to line the bottom of the springform pan before I made the crust. I also froze the cake after it baked and it was very easy to lift out of the pan and went onto a dish beautifully.

  • Shavi

    This is my keeper cheesecake recipe now! We’ve been making different recipes for years, and have had many turn out delicious. But kind of touch and go as far as color, density, taste, overcooked, or undercooked, etc. After practicing on many different cheesecakes, and beginning to master different cheesecake techniques, this one was easy, foolproof, delicious, and came out exactly as pictured. And the sour cream topping is genius! Gives the perfect tartness you look for in cheesecake to balance the richness. So easy! And SO good!

  • peachy

    To Heidi regarding making the cake denser: Leave out the whipping cream and use 1 cup of the sour cream and add 2 egg yokes. The sour cream and egg yokes will make the cake more dense :)

  • Beverly Clanton

    Beverly
    I made this for my family for Easter and they said it was the best one I ever made. This will be the only recipe I will ever use in the future. Follow the directions and you will have a beautiful, delicious cheese cake. Thanks for sharing this recipe.

    xxxxxyyyyy

  • Joy

    It was one of the best I made. I lost my original recipe that I’ve made so I thought I’d try this one and was so worth it. Everyone loved it and was hard to save back a piece for leftovers!

    One Question – how do you cut the cake without it sticking to the knife? I tried warming the knife, drying, then cutting which helped a bit but still had issues cutting and plating. Most pieces were messy. I also let it set overnight so had pleny of time to cool.

    xxxxxyyyyy

  • Heidi

    Taste was delicious and it turned out perfectly, but this isn’t a dense cheesecake that many expect. It was fluffy and more light. I used large eggs and beat the eggs into the mix as specified one at a time for a minute. If someone had theirs come out dense I’d be curious how they made theirs. I also had a slightly soggy crust because water still got through the three layers of foil somehow. So just beware/be more cautious.

    xxxxxyyyyy

  • GiGi

    I have made this recipe many times. I have several different flavors that my family likes, I swirl hot fudge and caramel through it before baking. I have added chocolate malted powder and Hersheys syrup and crushed malted milk balls. I have swirled fruit preserves. It all comes out beautifully. I have also used it to make mini cheesecakes with just a sugar wafer on the bottom of the cupcake liner. At the holidays, I use store bought pie crusts and make cheesecake pies to give to family and friends. The recipe makes 4 pies. My most popular is the plain caramel swirl. The caramel bubbles up to make a brulee type topping and adheres to the graham cracker also. The kids call it the candy cheesecake! Thank you for a wonderfully adaptable recipe.

    xxxxxyyyyy

  • Paula

    I followed the directions exactly, using the correct size springform pan, and large (not extra large) eggs. The cake rose above the pan and cracked. It did not come out of the pan cleanly and some of the “edges” (those that rose over the pan) broke off. It was rather ugly. I didn’t care for the texture, it was too soft. I prefer a more dense cheesecake. I also thought it could have been a little sweeter so I topped it with some caramel. I won’t be making it again.

    xxxxxyyyyy

    • Thomas

      Same exact thing just happened to me. Doesn’t see to have happened to many others at all. Anyone have a guess as to what I may have done incorrectly? Feel like I was extremely careful to follow instructions exactly. Thanks!

      • Kelly

        To Thomas and Paula… The same thing happened to me the first couple of times I made this cheesecake. But, the reviews were incredible, so I kept trying. What I found is that this recipe makes a little too much batter for that size pan. What fixed it for me was to not overfill the pan. Even though there is still quite a bit of batter left in the mixing bowl, I always stop about 1/2” to 3/4” short of the top when filling my cake pan. This allows room for rise without the edges coming above the top and over baking. Hope that helps! Also, DON’T GIVE UP!! Everyone I make this cheesecake for says it’s one of the best they’ve ever had, and they always request it for special occasions!

  • Marie

    Well today is my first attempt at making “the perfect cheesecake” as I was reading through the comments I noticed it said four large eggs not extra large and of course I used extra large so keep your fingers crossed for me I’ll let you know how it turns out.
    Marie

    • Kim

      Baking rarely uses XL.

      • Marie

        Wow thanks that was super helpful it still came out perfect so thanks for the support.

  • Katie

    I’ve made this for Easter dinner the last several years and while it’s always a hit, I was thinking this year it might make life easier if I made individual cheesecakes. Like in cupcake tins? Any thoughts on whether this will work or not? I’d obviously have to adjust the bake time I know…but would it work?

    xxxxxyyyyy

    • Elise Bauer

      Hi Katie, I haven’t tried making this recipe as individual cheesecakes, but I don’t see why it wouldn’t work. I’ve made cheesecake in shallow mason jars, see Raspberry Cheesecake in a Mason Jar which works well. I think you may need to experiment!

  • Jamie

    I accidentally made this using half the cream cheese and it came out super delicious and light. We loved it!

    xxxxxyyyyy

  • Lori

    I need to find a recipe that the cheesecake comes out really white and clean sides, I hope this is the one. If not, anyone have any ideas on how to do that? Thank you, Lori

  • Bonnie

    I’ve made a lot of cheesecakes over the years…and this is by far the best recipe for a firm, but very creamy cheesecake. I don’t find it too sweet or rich, just right. Thanks for the “Perfect Cheesecake” recipe!!

    xxxxxyyyyy

  • Tabitha

    I use this recipe EVERY time I make Cheesecake!!!! Huge hit!!! I drizzle Raspberry jam ( seedless and blended) over top and then take a white chocolate bar and grate it all over the top of the raspberry drizzle and add strawberries

    xxxxxyyyyy

  • Anna

    I have made this recipe years ago and made a pecan pie topping for it and it was delicious! But want to try again without the crust. Can I make this without the graham cracker crust? TIA

    xxxxxyyyyy

    • Emma Christensen

      Hi, Anna! Emma here, managing editor for Simply Recipes. Sure, you could make this without the crust, though you may have a hard time getting it off the bottom and serving it in slices. You may want to try baking it in individual cups or ramekins and serving it that way. Check out this recipe for the method: Raspberry Cheesecake in Mason Jars

  • C N Thomas

    This recipe truly does give a perfect cheesecake. My Only Exception is I use 1/2 cup less sugar than the recipe calls for in the filling.

    xxxxxyyyyy

  • Carol

    Made this the first time it was a success better than store bought but the only thing I have problem with it’s hard to slice it kept sticking to the knife is there anyway to avoid this?

    xxxxxyyyyy

    • Emma Christensen

      Hi, Carol! I recommend wiping the knife clean between cuts with warm water. Hope that helps!

  • sophia hussain

    Anyone try to make this in an instant pot. Making cheesecake is really popular with instant pot owners and I love the flavor of this recipe. Wonder if anyone has adapted the recipe for cooking in an instant pot, wonder if any alterations need to be made to the ingredients…?

  • Emily Laker

    If I bought small springform pans and split the crust and filling do you have any idea what cook time would be?

    • Elise Bauer

      Hi Emily, I do not. But you might try reading through the comments to see if anyone else has split the cheesecake into smaller pans.

      • Chelle

        I made a 2/3rds recipe in a smaller pan, about 7inch, and I still cooked it for an hour and a half, If you are doing half recipes I might suggest checking on it after about an hour of baking, it’s done when the edges are set but the middle is still wiggly.

  • Barbara

    I would like to try cutting the amount of sugar. Anybody try that and have success?

    • Beth

      My sister made this for Christmas using Splenda for baking, and you couldn’t tell at all! I am a diabetic, so this is one way for me to enjoy one of my favorite treats. I have one made with Splenda in the oven right now for Easter dinner tomorrow! Yum!!

    • Shawna

      I’ve made this recipe several times with 1/2 cup less sugar and it’s a hit every time. One of my family’s favorites!

    • Kelly

      i have made this with Splenda sub for sugar and Voortmans sugar free butter cookies sub for graham crackers. Same amounts as recipe calls for for each. Enjoy

  • Itala

    Hello! I made that for Christmas and it was DELICIOUS!
    But something did go wrong, I followed every single step but the batter was too moist, we had a very hard time slicing it!

    Any help in what may have happened? The taste was incredible and I definitely want to make it again! Thank you for the recipe! :)

  • Anastasia

    What is the best brand of cream cheese to use? I often find Philadelphia too salty! Thanks for the recipe!!

    • Elise Bauer

      Hello Anastasia, I do like Philadelphia Cream Cheese.

    • [email protected]

      Challenge brand with the deer on the package.

      • SILVIA

        The couple of times I have made this cheese cake , I’ve use Challenge Cream Cheese and it comes out perfect $1.47 each one :)

  • Alyssa

    I love this recipe! I would Like to know if i could make it with Eggnog instead of heavy cream?

    • Elise Bauer

      Hi Alyssa, what a great idea! I think that would work, given how rich eggnog is. If you try it that way, please let us know how it turns out for you.

    • Amber

      How did it go?!

      • Alyssa

        I was planning on doing it. My husband wanted the original. So hopefully I will try it soon! Let me know if you try it?

        • Anna

          Did you make it yet with the eggnog?

  • Linda Wilcox

    I made this cheese cake for my quilting group, it was delish! I used strawberries that I had frozen last summer from my garden. Also instead of sour cream topping I put my strawberries on and then homemade whipped cream. Everyone loved it, was worth the work that went into making it. I would like to make mini ones next time,it would be easier serving, what do you suggest for changes in recipe. Thank You

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you liked it Linda! Love the idea of topping the cheesecake with berries and whipped cream.

  • Caz

    Help!! I’ve got a soggy base because water leaked through my foil! Should I bake it for a little while without the water bath to dry it out??

    • Elise Bauer

      Hi Caz, I’m so sorry that happened! I don’t think there is much you can do about it unfortunately. If anyone reading has some suggestions, please let us know!

      • Caz

        I tried baking it at 120’c for 20 minutes. It actually dried the base up a bit. After chilling it overnight, it was actually alright. Only the top bit of the base was a bit soggy but the bottom was actually fine!

        • Elise Bauer

          Hi Caz, oh good, I’m so glad that you were able to make it work!

      • Svetlana

        Hi everyone! I bake many cheesecakes and I don’t use foil wrapping. After you put a cheesecake in the oven, take a second deep tray and put it on the second shelf in your oven, right under your cheesecake and fill it with hot water. Voila!

        • D’Amore Sweets & Treats

          That’s how I bake mine as well. I place my water pan on the rack below and it comes out great.

    • Caz

      By the way, the recipe is absolutely amazing! It’s my own fault that water seeped in.. my foil wasn’t big enough for the task.

      • Sherry

        Caz to avoid this, I purchased a one piece pan that was a size bigger and place my pan with the cheesecake inside this pan. No foil required and no soggy crust! Works like a charm! This my favourite cheesescake recipe of all time!

      • SILVIA

        Besides foil paper, I use also a crock pot liner

    • Courtney

      This happened to me the first time using this pan. After reading lots of blogs I found a suggestion to use a crockpot liner under the aluminum foil so no water seeps in. It worked perfectly!

  • Mike

    Followed all but 2 instructions precisely. I used a 10” spring form pan instead of a 9” and I placed a pan of water on the rack below the cheesecake rather than placing the cheesecake into a water bath. Everything went well. During the baking the filling rose above the top of the pan slightly but held its form. But when the cheesecake was cooling the center area sunk a little like a shallow crater. I know the sour cream topping will cover it, but I’m wondering why that happened. Did I do something wrong. I left it in the oven to cool for an hour as instructed and it’s been in the fridge overnight. I’m sure it will be wonderful, but I would like to better understand why the middle sink. Thanks!!

    • Elise Bauer

      Hi Mike, the only leavening in this cheesecake is the eggs. Eggs can have a souffle like effect, rising then falling. Make sure you are using size large eggs, not extra large. Make sure that you are beating them into the filling batter one at a time with a minute of beating after each addition, so that they are thoroughly mixed into the filling. Scrape down the sides of the batter once in a while as you make the filling.

      • Mike

        Thank you!! It was terrific. Everyone loved it.

    • Anna Brackett

      Hey Mike! A couple of things. The water bath helps the cheesecake bake slowly and evenly. That’s why the foil wrapped pan needs to be inside the water bath. It controls the temperature. Overbeating your filling can cause the cake to sink as well. In my experience, I find that hand beaters are much better for a cheesecake than a stand mixer. This allows me to control the amount of air that ends up in the batter. I only beat as much as is necessary for a nice incorporated mixture. Allowing your cheesecake to cool very slowly is important as well. I like to cool mine in the oven for an hour, on a wire rack on the counter for an hour, then in the fridge for several hours.

      • Mike

        Thanks!! As expected, everyone loved it. What it lacked in appearance it made up for in taste.

  • Dez

    Hello all, After reading all fo these comments I am very eager to try this recipe. Before I do I have a quick questions; Would It make a difference in any way if I make the graham crust come up higher on the edges. I’m thinking about 3/4 of the side at least.

    • Elise Bauer

      Hi Dez, sure you can make the graham cracker crust go further up the sides. Looks pretty that way!

      • Dez

        Thank you Elise. I appreciate the prompt response. My husband prefers a little extra crust but I just wanted to make sure it wouldn’t change anything about the cook time.

  • Kristen

    Hi, I have made your perfect cheesecake and it was divine! I would like to make another for Christmas but with a different flavor profile.. specifically white chocolate. Can I use this as a base recipe and add in white chocolate? If so, any suggestions on how much and if I might have to reduce the sugar in cheesecake? I am truly spoiled by this cheesecake, it was so good that I’m having a hard time wanting to try another one. I’ve looked at other white choclolate cheesecake recipes , but can’t bring myself to try it… lol any suggestions would be greatly appreciated!!

    • Elise Bauer

      Hi Kristen, good question! I haven’t tried adding chocolate to this recipe, but it should work. No idea on the amounts. You would probably want to figure out the amount of sugar in the white chocolate and reduce the sugar in the recipe by that.

      • Kristen

        Thank you so much for your quick reply! I will def. give it a try!! I followed your instructions to a T. And the cheesecake came out perfect. The flavor was heaven , and everyone at the thanksgiving table was happy! This was my first attempt at a cheesecake and with your detailed instructions I was confident!! Thank you so much for a recipe that I will be using time and time again!!

  • vanessa

    Amazing recipe!!! Thank you!!!….only thing I did differently was that I sprayed a little Pam on the sides of the pan and the cheesecake did not stick.

  • Annie S.

    I’m not adding much to what has said before, but this is an excellent cheesecake. Sure, it takes more steps than the recipe on the back of the Keebler graham cracker crumb box (which, no joke, also makes a delicious, albeit super-dense, cheesecake). And sure, the water bath is sort of a pain. But this is, hands-down, the best cheesecake ever and is worth the effort.

    I think my springform pan is smaller (or shorter) than the recipe requires and I ended up with extra batter. I’m also at altitude (about 5,500′) so I ended up baking my smaller cheesecake for almost 1.5 hours anyway (I think I turned off the oven at around 1 hour, 25 minutes when the top of the cheesecake was browning and small cracks were forming). I used the excess batter to make small cheesecakes in mini-springform pans, which I baked for 45 minutes. I also don’t have a stand mixer and my hand mixer worked just fine.

    The only change I made to the recipe itself is that I scraped two vanilla bean pods into the batter (in addition to the 2 tsp vanilla extract) because I really like vanilla and I think the vanilla bean specks look nice.

    • Danielle

      I love this idea!!! I never thought to add vanilla bean to it!

  • Genny B

    Excellent. Used 4 layers of regular aluminum foil and no leak but it was stressful wondering if the cheesecake was going to turn out or not. If I make this again I’m getting the silicone baking pan others recommended. I think letting it set at least 4 hrs probably overnight is best; mine was barely set and ready for serving. It was delicious though; without the raspberry sauce and with, it was very good. My stepdaughter called it “the bomb.com” and my husband said it was one of my best desserts. Thanks for the great recipe!

  • Lindee

    Question- I followed recipe and cook times exactly but my cheesecake doesn’t seem set. I know it should jiggle a little in the middle but it’s all jiggly after baking the full 90 min. Should I let it cook longer or does the cooling time help it set too?

    • Emma Christensen

      Hi, Lindee! Emma here, managing editor for Simply Recipes! This is probably coming too late to help, but yes, I’d continue cooking a little longer. My guess is that your oven temperature isn’t quite accurate (actual oven temp can often vary quite a bit from what we set the dial to!). Hopefully you went ahead and cooked a little longer. When done, it should jiggle in the middle, but the outer ring should look set. The rest of the cake will set as it cools. Good luck!

  • Kate

    Does it matter if the oven is set to convection or just regular bake?

    • Emma Christensen

      Hi, Kate! I’d recommend using the regular bake setting on your stove. I’m not sure how the convection oven would affect baking for this cheesecake. Cheers!

  • Bee Schwartz

    Made this twice in the last week! Amazing recipe, my family loved it. Followed the recipe exactly as written the first time with success. The second time, I used half full fat cream cheese, and had light cream cheese with no problems. I bought a silicone cake pan just to ensure no leaks during the water bath. Now that I feel I have the basics of this cheesecake down, the fun really begins with playing with different crusts, flavorings, and toppings.

  • Erin

    I have made this cheesecake about 6-8 times over the past few years and followed the recipe with the waterbath. I have never had a leaking problem. Sometimes the crust seems too thick and I use half the topping recipe as Elise mentions. I also mix and match the fruit. My dad loves raspberries, my husband likes canned cherries and my daughter likes strawberries which you can do as a sauce or fresh. I like the ideas of pumpkin, lemon zest/curd and chocolate-Expresso powder would probably be nice too and biscotti crust!! I will say I tried once with a hand mixer when on vacation and it was a lot harder than my kitchenaid!!!! Everyone loves this dessert, can’t imagine a better one. I really appreciate your recipes Elise!!

  • Robin Shirey

    I’ve made this cheesecake many times and it always turns out fantastic. If you’re having problems with water getting into your pan, I recommend a silicone baking pan that comes up to almost the top of the springpan. No leakage of water. Period!! No messing with foil. If you can get one, I highly recommend doing so. That’s the only change I’ll ever make. PERFECT. EVERY. TIME.

    • Bee Schwartz

      Thank you for the silicone pan tip. Bought one to use specifically for this recipe based on your post. Worked like a charm.

      • Robin Shirey

        You’re very welcome. Glad it worked for you!!

    • Kathy Doolan

      where can I buy a silicone pan??

      • Lauren

        Hello Kathy. I’d say that you can buy one at your local grocery store. Hopefully that helps!

  • Julianne

    It really is the perfect cheesecake! SO GOOD! Used a crockpot liner on the springform pan underneath the foil (which I saw on a pinterest post) which was definitely necessary because the foil leaked. Didn’t use the sour cream or raspberry sauce toppings and just used fresh strawberries instead and it was delicious! My husband said it was his favorite dessert that I’ve made yet! Thank you for this recipe!

  • Rebekah

    Is it necessary to bake the cheese cake in the pan of water? Will it make a difference in the taste if you skip this step?

    • Elise Bauer

      Hi Rebekah, baking the cheesecake in a water bath helps the cheesecake bake evenly. Some people put a pan of water on a lower rack rather than baking the cheesecake directly in the water with good results.

    • Julie Kann

      Actually, using a springform pan and foil is a waste of time and resources. Line a heavy (wilton) 3″ deep regular cake pan with parchment paper, add and bake your crust, cool. Add your cheesecake filling, cover with 1 sheet of foil, bake at 300 degrees for 1 hour. Cake will be jiggly but not runny. Turn off oven, open door 1/3 for 1 minute. Close door and leave cheesecake in oven for 1 hour. Remove to counter to cool another hour. Loosen foil, place knives or wooden spoons across pan, drape with paper towel to catch moisture, set foil over the top. When cool, place in fridge, preferably overnight. To remove from pan, put a few inches of hot water in sink, set cheesecake in sink. Remove parchment from sides as cake edges warm. After about 1 minute, remove from water and dry pan. Cover top with plastic wrap. Place flat object over cheesecake and invert. Remove pan, remove circle of parchment paper on the bottom. Center on serving plate or cake circle. Invert again. Slice, decorate & serve.

      • Kenny

        That’s what I have been doing for years. Never a problem with wperture of, 325 is to high.

  • Cornelia

    I made this cheese cake today it’s amazing.. didn’t over flow..just great I will to it again

  • Darby

    I made this cheesecake for the first time and it turned out AMAZING! It’s so worth the time. I did find that the longer it was able to set in the fridge, the better it was. So, I would make this the day before I needed it. I substituted the toppings for a lemon curd and it was delicious! The only thing is that I used the same size pan and had twice as much cheesecake filling as I needed. I really could make two cheesecakes out of this recipe. The crust was a little thick for me as well, so I think I would cut the recipe in half and it would be even more perfect!

  • Rosie-Posie

    Hi Elise, Love, Love, Love your cheesecake recipe. However, I did modify one thing! The last 10 min of baking time, opened oven & slid oven rack out slightly & swirled on 3/4 of the sour cream topping on cake, put it bake for remainder of time to bake & set the sour cream topping. Then followed through with the rest of your directions to turn off heat & crack open oven door, etc. Sour cream topping was perfectly set & firm as well as cheese cake was creamy & delish! Next day, when serving I had extra sour cream topping & strawberry sauce to drizzle on cheese cake! Yummy! Yummy!

  • Margherita

    Hi Elise. This is the first cheesecake I ever tried to make and I will never try another! Absolutely worth the time and a definite crowd pleaser. My only question is that sometimes I wish the crust would be a bit firmer. I’m following all the directions so not sure if water is somehow getting in or if I’m not cooking it for long enough. Any recommendations would be great as I’m going to make it again this weekend.

    • Rebecca Pederson

      This cheesecake is worth the extra time to mix up homemade graham crackers. I use a simple graham cracker recipe (google for recipe) instead of making graham cracker crumb crust. It makes a solid cookie. The extra dough I use for graham crackers for s’mores. Once you use homemade graham crackers, you’ll never go back.

  • Cosmin

    Thank you for the recipe. Very well explained. I have been doing this cheesecake for the last four or five years. I mainly use countryside dairy products for better taste.

  • Mary Mandujano

    This Cheesecake takes time and you need to follow step by step instructions. Well worth the time it takes to make this cheesecake! This is the best cheesecake I have ever had! My coworkers are still talking about it and some ( The cooks) have asked for the recipe! Will make this every Christmas, thank you!

  • Lisa

    I have made this Cheesecake many times and can vouch for it’s perfection. My family and friends think I’m the queen of cheesecake solely because of this recipe. I normally top it with condensed milk caramel and then drizzle it with chocolate ganache. Hmmm perfection!!

  • Cathy

    This is absolutely THE best cheesecake I’ve ever tried and I’ve tried many! I half the recipe and use it between cake layers and it’s the best! Nothing but rave reviews from this one and I do it exactly the way it’s written. Thanks so much for this recipe!

  • Lauren

    I accidentally bought half and half instead of the heavy cream required for the recipe. Can I substitute it?

    • Elise Bauer

      Hi Lauren, I haven’t tried making it with half and half but read through the comments and see if anyone has and has reported on it.

  • Russ

    My 14 yo daughter tried to make this. It was complete disaster. and the resulting cake was a sloppy mess that didn’t cook and there was way too much sugar. we had to throw it all away. What a huge waste of time and money. Next time she uses a normal recipe……..

    • Natalie

      Does your daughter have much experience baking? This is a complicated recipe to begin with. I’ve made these recipe and got rave reviews from everyone who tasted the cheesecake. My daughter’s friend couldn’t believe I made it. He thought it was from the Cheesecake Factory. Maybe give it a try again and supervise/help your daughter. Mommy-daughter projects are great ways to make lasting memories.

    • Breanne

      Oh no! I know from personal experience how heart breaking this kind of failure can be for a young baker! As the other reply said, this is a complicated recipe, and most likely a tad ambitious for your daughter to handle by herself. My story concerns a creme brulee, and I still haven’t made one since!

      I don’t want this to happen to her, because this is truly the best cheesecake I have ever had. It is well worth the effort when done right. I make it twice a year and my family is convinced that I have magical powers. ;)

      My suggestion for your daughter is to start with a less complicated recipe like the one on the back of the cheesecake box, and also experiment with a recipe that uses water bath, like a simple custard.

      Once she has some more good experiences, I hope she will give this recipe another try. Please tell her not to give up! :)

    • Catherine

      This is literally the best cheesecake I have ever had. First time ever attempting to make one and it’s sooo easy if you set aside the time to do it properly and be patient. Better than any cheesecake I’ve ever had and so many people asked me for the recipe that I decided I’m hiding it forever. This is my new favourite and is definitely going to become my signature potluck/ any type of gathering contribution. (My hint: The key is patience, if you don’t have it, make something else and save this one for when you have time) I also used light cream cheese, light sour cream, and 10% cream instead of heavy. Turned out amazing – 11/10 for sure.

  • Stacey Hall

    Im using 6″pan with this recipe can i get 2 6″ pan out of this recipe

    • Olyvia

      Hi stacey, have you made this in 6″ pan? How it was?

  • Melissa barrera

    How much of Philadelphia cheese is 2 pounds. Is that about 5 packs?

    • Emma Christensen

      Hi, Melissa — Check the packaging on your cream cheese. It should state the weight of the package right on front. (Cream cheese can come in different sized packages, so it’s best to double-check!) Hope you enjoy the recipe!

    • Res Ipsa

      If the packages are measured in 8 ounces (8oz) you will need 4.

  • ALMA LV

    Hi. I do not have sour cream. Can I substitute plain yogurt instead?

    • Elise Bauer

      Hi Alma, I haven’t tried that substitution, but if you do, please let us know how it works out for you!

  • Suzanne M

    I have made this cheesecake well over a few dozen times and it comes out perfect EVERY. SINGLE. TIME. I can’t tell you how much people LOVE this recipe!!!!!!!! It’s my secret weapon for potlucks and holidays. A co-worker of mine asks me if I am making it almost on a weekly basis!!!! I am going to make a few of them this weekend for a family member’s cancer benefit and will attempt freezing them ahead of time. Hoping it doesn’t affect the outcome!

  • Lynn

    I made this in a 9-inch pan, and I had way more topping than would fit, and it definitely wasn’t done or set, even after cooling. So back to the water bath it went. It tastes great and didn’t crack, so I’ll do it again, only using my 10-inch pan next time.

  • Claudine

    Hi,
    I’ve made this cheesecake many times since I found the recipe; however, today I’m under a time constraint and might not have the required minimum chill time. Is there any way to get around the four hours and still have my cake at?

    • Elise Bauer

      Hi Claudine, good question! You might try chilling it for an hour, then freezing it for an hour.

  • Maureen

    This cheesecake was fabulous! Thank you for the step by step directions. I notice you did not suggest buttering the pan first. Any suggestions on how to prevent the graham crust from sticking to the pan? I am considering parchment.

    • Elise Bauer

      Hi Maureen, there’s so much butter in the graham cracker crust I haven’t had an issue, but you could use parchment if you wanted.

    • Janet

      I always use baking paper (parchment in America). Janet from down under.

  • Karli Glabe

    Hi there. I made his chceesecake exactly as it says and it seems a little too jiggly after 1 1/2 hours. It’s cooling now, will it set up as it cools then set up more overnight? Hope it’s cooked all the way. Anyone else?

  • Julie

    I love this cheesecake. It comes out perfect every single time. My mom has been making a different cheesecake recipe for years and always brags that it is the BEST cheesecake. I made this one for the first time about a year or two ago, and it was so hard for her to admit that it was better than hers, but by the second time she ate it she conceded that this one is in fact the best, and is now her go-to. Woo hoo!!!

  • Joshua

    I’ve baked cheesecake in the past but this is the best tasting one I’ve did. The sour cream and the whipping cream made it come out perfect.

  • Yati

    Hi Elise,- I am very glad that I found this recipe. I’ve already made this delicious cheesecake for the third time now. Everyone loves it! I have shared this recipe with some friends too!

  • Elaine H.

    I am baking this for the first time. I have messed up already!! I missed baking the crust.. I usually read the recipe. Making it after long day at work and commute. Has this happened to anyone else?? My pan is a 10 inch. I added 8 oz. of cream cheese 1 xtra egg and adjusted other ingredients accordingly… I hope it does not over flow…. anyway thoughts….

    • Matt

      I have made this twice now in a 9-inch (2.5 to 3-inch height) pan and would absolutely recommend you stick with the ingredient amounts listed. I wish I had a 10-inch pan! Both times the filling has puffed up to the point of collapsing over the sides. Also seems as though the crust is too thick with a 9-inch pan. Neither issues have an effect on the outcome other than presentation.

  • MARCO TONEY

    I used this cheesecake recipe for last Christmas. This was my first time making a cheesecake and everybody loved it. It was gone the same day. I am currently making another one. Thank you for the recipe.

  • Chris Santonocito... 'The Sicilian Chef'

    Water needed, Bath not needed… It is equally effective and less messy to simply place a baking dish 2/3 to 3/5 full of water on the rack below… It is the steam that is doing the work needed… The bath can be very messy…. Works perfectly every time… Simply check the water to make sure it does not dry up before you are done baking… Fill dish 3/4 to 1/3 to avoid drying up… A half full baking dish can get a little low towards the end…

    • Julie

      Oooh!! Thanks for this tip!!!! I love this recipe but the water bath always stresses me out. So does that mean you don’t need the foil around the springform pan?

      • Melanie Waller

        If you are going to place the baking dish underneath, then no you do not need the foil. I never ever do the water bath method myself and go the route that Chris S. was suggesting above. They always turn out perfect. Too time consuming/ hectic in my opinion messing with the whole water bath.

    • Zahira

      Thank you for the tip, Chef. I wish I had read the comments before making this recipe the first time. It came out way too soft with the water bath, but still so delicious!!!!!

    • Todd

      Not completely true. Since the water bath never lets the temperature on the sides rise above 212 degrees, it prevents the cheesecake’s sides from cooking too fast.

  • Ashley S.

    I made this recipe today into individual servings (using muffin tins/paper liners)…mainly due to time constraints on the cooling process. I baked the crust for 5 minutes at 325F, allowed them to cool, and added the cheesecake batter. My oven runs hot so they were done at 17 minutes at 325F. Due to not using a water bath, they did crack a bit. However, the sour cream topping covered that right up and added a delicious contrast to the cheesecake. The only recipe adjustment I made was adding the zest of one lemon. This really came through without overpowering…highly recommended!

  • Leah

    I made this last year and it truly was PERFECT! I’ve tried twice recently and I end up with a giant mess from it spilling over. Any idea why that would happen? I’m using large eggs. Super bummed since it was so good last year! Suggestions appreciated.

    • Shannon

      Are you using The correct size springform pan? That was my problem the first time

  • Greg

    OMG – Outstanding!!!! Made for my son’s 21st birthday – almost down to licking the plate! Used bisccoti for the crust (almond flavor) needed another 1/2 tablespoons of butter and a dash of almond extract! Be careful – it was gone in a day and a half! Next time going to hide a slice in the freezer!

  • Gitanjali

    Eggless options? i have made this cheesecake so many times and it’s always a hit. However, I have a request for an eggless cheesecake.

    • R Dunlope

      I would like to second this request. This cheesecake has become my holiday dessert – it is so phenomenal – but my husband has recently developed an egg intolerance. Catastrophe! I know it would change the results, perhaps drastically, but does anyone have any ideas?

  • Trina Pixley-Lewis

    Can I leave the sour cream out of the filling ?

    • Elise Bauer

      I don’t recommend it.

    • Maria

      I have substituted the sourcream with pumpkin and everyone loved it. I have also substituted it for other fillings instead and it has always come out great.

      • Trina Pixley-Lewis

        Thank you , I made it yesterday with the sour cream . We’ll see how it is . Merry Christmas !!

    • Ashley S.

      My understanding is that sour cream and heavy cream can be used interchangeably. I have not tried it but you could double the heavy cream (2/3 cup) and omit the sour cream.

      • Julie

        I’m making three as we speak with just this recipe alone. Didn’t add any extra ingredients except I omitted the sour cream and added a little more heavy cream. I’ve made this recipe 3 times and really don’t miss the sour cream. I prefer a cheese cake with less tart and more sweetness to it.

  • Robert paul

    I would like to make a slightly larger cheesecake in the 10-inch springform pan can anybody tell me how much more ingredients I would have to add to make it that size

    • Joanne Griffith

      I just made the recipe as written in a 10 inch pan. It filled it perfectly; I think a 9 inch pan will be too small.

  • Olivia

    I love this recipe! I’ve made it multiple times and it has come out perfect every time! The chocolate lovers in my life are asking for the chocolate version- is it just a matter of adding raw cocoa powder? and if so, how much?

  • Michelle

    Hi Elise. This is the first and only recipe I have ever used for cheesecake. So easy and delicious! I would like to make it for an out of state friend’s birthday. Have you ever tried freezing (and possibly shipping) a cheesecake? Any tips would be greatly appreciated! Thank you

    • Elise Bauer

      Hi Michelle, I think cheesecake would lend itself well to freezing and you could ship it as long as you could keep it wrapped in freezer bags to keep it very cold, and as long as you shipped it overnight. (No sour cream topping obviously)

  • Joan

    I really want to try this cheesecake recipe! Although I personally do not follow a gluten free diet, the birthday girl I’ll be making the cheesecake for does require gluten free food. What would I need to change in this recipe in order to make this cheesecake gluten free?

    • Elise Bauer

      Hi Joan, just use gluten-free graham crackers or gluten-free cookies for the crust.

      • Joan

        Thank you! I’m about to make this today! Fingers crossed!

  • Trena

    I have now made this cheesecake 3 times in the last week for various functions and requests. It is by far the best cheesecake I have ever had. The simple step by step instructions made this super easy to make.
    I also made this filling, but baked in the mini ready made crusts and they turned out great and super cute. Just had to lower the temp a little and cooked for 20 minuets.

    Thanks for sharing!

  • justjudy

    Cheesecake was phenomenal! Thanks for sharing. With my baking experiences I have learned one thing to be true, don’t use Generic ingredients & your results will exceptional!

  • Pernille Petersen

    This cheesecake was super easy to make, I just have one question. Does the cheesecake have to be in the fridge for 4 hours or is it possible to put it in the freezer for 2?

  • Colby

    This is thee best aND easiest cheesecake recipe I have ever made, it’s fail proof I’ve been asked to make this every time there is a function I could not believe how amazing it is.

  • Mary S

    I have been making this for three years for almost every holiday and it is hands down the best cheesecake ever. I have been asked to make a pumpkin cheesecake for Thanksgiving and was wondering if you knew how to adapt the recipe to make that? Any help would be greatly appreciated!

  • corey greer

    Hands down the best cheesecake recipe ever. I’ve made a different version of it for pretty much every holiday the past 5 years. You can add espresso powder and do chocolate grams for the crust, or add crushed hazelnuts. Mix chocolate in half and swirl for a marbled cheesecake. It all turns out wonderfully.

    Don’t skip the water bath! Otherwise you’ll have a cracked cake…

  • Michael Oliveira

    Hi…can i use Mascarpone cheese?

    • Elise Bauer

      Hi Michael, you mean instead of the cream cheese called for in the recipe? I haven’t tried doing so but if you do, please let us know how it turns out for you.

  • Ellysha

    Hi, i haven’t done much baking and I am about to make my first cheesecake. I wanted to do individual cheesecakes. Should I cut this recipe in half for 6 mini springform pans? They measure out to 4′ by 3/4 in

    • Elise Bauer

      Sure, that sounds about right. You’ll need to drastically reduce the cook time. I don’t know how much though.

  • Maggie

    Hi Elise~ This is in reply to my post regarding subbing honey for sugar. It turned out great!! I only used 3/4 cup and it was perfect. I also subbed plain Greek yogurt for sour cream as well. Thanks for another great recipe!

  • Maggie

    Hi Elise, et al.,
    I’m wondering if anyone has ever substituted honey for sugar in this recipe. It works well in cookies and muffins but that’s the extent of my experimentation. I have a bunch of Oregon Meadowfoam Honey (flower native to NorCal and OR) that is out of this world amazing. It has toasted marshmallow vanilla notes to it that I’ve never tasted in honey before…. I think it would lend itself nicely to a cheesecake. Omitting the need for vanilla. I need to make one today for a celebration tomorrow. So if anyone has experience with this please let me know. Coconut sugar is a good alternative as well. It adds a bit of vanilla flavor and changes the color a tad but otherwise d’lish:)

    This recipe is amazing, btw! I too had put off ever making one because I thought it would be to complicated and might turn out to be a somewhat expensive disaster. To my surprise it turned out fantastic! Everyone loved it. This will be my second attempt…crossing my fingers I can use honey.

    There are some great tips in this thread. Thank you all!

    • Elise Bauer

      Hi Maggie, I haven’t tried substituting the sugar with honey, but it is an intriguing idea. If you try it that way, please let us know how it turns out for you!

  • Katelin

    Hi there! Are the ingredients listed for the filling at room temperature before mixing?

    • Elise Bauer

      Hi Katelin, no, just the cream cheese. Though the eggs could be at room temp as well if you want.

      • Katelin White

        I made this a week ago, and boy was it delicious! It was a little more dense than I would have liked, but maybe I just didn’t beat it enough?

        • Elise Bauer

          Perhaps. Beating it longer will get more air into the cheesecake. I’m glad you liked it!

        • Michael Crowe

          I beat my yolks in first and once the cream cheese mixture is almost done, I whip my egg whites until frothy and incorporate them into the mix. I think it taste lighter.

  • Ashley

    Hello. Thank you so much for this amazing recipe. It’s a definite crowd pleaser. However I’m having issues cutting it. Clumps form around the knife and I can’t get a clean cut cheesecake. Any ideas?

    • Elise Bauer

      Hi Ashley, make sure the cheesecake is well chilled so it is firm, and run a sharp knife under hot water for a few seconds before cutting. That should help!

    • Shannon M. Kindy

      Use very fine twine, piano wire or unflavored dental floss. Never fails.

    • Kenneth Savage

      I use fishing line…

  • Dina

    Anyone have any recommendations for adjusting the cooking time/temp/recipe if I decide to use this recipe in muffin tins as mini cheesecakes?
    Thanks,
    Dina

  • Linda

    This recipe works very well (it scored 35/35 on flavor at our state fair). It also works well as the base for variations (chocolate, fruit flavored, etc.). I definitely recommend using a hair dryer to ease removal from the springform pan.

  • Dijon Camacho

    Perfect cheesecake every single time unless I fall asleep and it overcooks lol. Thanks a ton. I wish I could post the pic of the cheesecakes I make with this recipe.

  • Sarah E.

    My cheesecake came out mostly perfect. Besides that the top 1/2 inch was horribly burnt. Luckily though its the bottom half of my Gateau de Crepes so I don’t think anyone will notice once i’ve put it together. It was perfect before the cooling process. Should I have opened the oven door more than an inch?

    • Elise Bauer

      Hi Sarah, is your oven element on top? If so, then I suggest next time putting the cake on the bottom rack. Otherwise I don’t know how it could have become burnt, unless the temperature is off in your oven.