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


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 toppings:

  • 2 cups sour cream (475 ml)
  • 1/3 cup powdered sugar (35g)
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) fresh raspberries
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120 ml)

Special equipment:


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 filling

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.

Cook the cheesecake

1 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).

2 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

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

4 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

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

6 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.

7 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.

Prepare 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.

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

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.

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 cheesecake

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

Spreading sour cream mixture over New York Cheesecake this recipe makes a beautiful New York Cheesecake!

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  • 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?

  • 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.


    • 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.


  • 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.


  • 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.


  • 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!


  • Leeann

    My number 1 cheesecake recipe thank you!


  • 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.


  • 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.


  • 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.


  • 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.


  • 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!


  • 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?


    • 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!


  • 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!!!


  • 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!


  • 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.


  • 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 :)


  • 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.


  • 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


    • 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)??


    • 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


  • 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!


  • 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?


  • 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.


  • 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.


  • 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.


  • 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!


  • 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!


  • 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!


    • 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!


  • ABI


  • cheryll Dufour

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


  • 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


  • Melinda Clifford

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


  • 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!


  • 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!


  • Amanda


  • 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..


  • 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.


  • Cassia

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


  • 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.



    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!


    • Elise Bauer

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


      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.


  • 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!!


  • 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


  • 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!


  • 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!


  • Eric m

    Awesome taste


  • Didier

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


  • Victoria

    It turned out perfect thank you


  • Monee

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


  • 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.


  • 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…


  • 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


  • 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!


  • Melissa

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


  • 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!!!


  • 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?

  • Maria

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


  • 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!



    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.


    • 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.


  • 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.


  • jillybrooks

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


  • 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.


  • 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


  • 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!


  • 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

    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.


  • 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.


  • 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.


  • 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.


  • 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.


    • 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.

  • 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?


  • Jamie

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


  • 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!!


  • 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


  • 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


    • 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.


  • 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?


  • 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!!

  • Alyssa

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

  • 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


  • 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!

      • 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.

    • 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.

  • 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.

  • 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” 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.


    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

    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.


    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?

  • 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.

    • Dijon Camacho

      I would recommend getting an oven thermometer to ensure your oven is at the correct temperature. You don’t want to release that residual heat too fast

  • Patty

    My cheesecake turned out very light, like air, and creamy. A little denser around the edges. The color of the top was lightly brown, a little darker around the edges and becoming lighter brown towards the center.
    I baked the cheesecake in a water bath at 325 for 1 hour and 45 minutes, left in the oven to cool for one hour. If I were to make this again I would cook it longer as I felt it was too soft in the middle.
    Is New York style cheesecake suppose to be so light like air or did I do something wrong?

    • Elise Bauer

      Hi Patty, my guess is that as the cheesecake sits (chilled, in the refrigerator) it will condense a bit more.

  • Mary

    I bought a new springform pan for this cheesecake recipe — Jamie
    Oliver 9 inch with 3 inch high walls. Elise your “Perfect Cheesecake” was deserving of this new springform pan! It came out just perfect. My cheesecake came out looking exactly like your’s! I was excited and very pleased with it! Your fresh raspberry sauce was a hit, too! Thank you!


  • Lauren M.

    I’ve made this cheesecake so many times! Its wonderful. But I was thinking about making an oreo/cookies and cream cheesecake for a birthday cake this year. Do you think it would work if I made a cookie crust and mixed crushed cookies into the cheesecake mix? Because this recipe is tried and true perfection, I don’t want to make a different recipe just because I want a different flavor.

    • Elise Bauer

      Hi Lauren, I think an oreo cookies and cream version of this would be awesome!

      • Lauren

        I’m very excited to try it out! I’m a little nervous that the weight of the cookies won’t let the cake rise and it will sink with a crater in the middle!

        • Elise Bauer

          Hi Lauren, I think you’ll find that the cookies are lighter than the surrounding cheesecake mixture. I could be wrong but I don’t think you’ll have a sinking problem with them.

  • Bev Scott

    I baked 2 of these for my Dad’s 90th Birthday party. They went over with rave reviews! I only added about 3/4 of the sugar and it was not too sweet that way but yet….super delicious!

  • Mary

    I’m wondering if people are using extra large eggs in this recipe instead of
    large eggs. Could that be the reason for spill over?

    I’m making this recipe for the first time. I have to leave out the sour cream topping
    as I have people who don’t like sour cream, but am doing the raspberry topping.
    Wonder if I can add the topping to the top of the cheesecake without it leaking into
    the cheesecake?


    • Elise Bauer

      Hi Mary, good point, maybe egg size is the issue? I use large eggs from Whole Foods, which tend to be on the large size of large (they’re bigger than the large sized eggs I get at the local grocery store).

      I would put the raspberry topping on as you serve the cake, on individual portions.

  • Helen

    Hi Elise this is the most delicious cheesecake. I freak out every time I have to make it. I was wondering 2 things my cheesecake bakes just above the rim of the pan does it have something to do with altitude? The altitude here is 4700 ft. 2nd question is there an easy way to remove the cheesecake from the bottom of the pan to give to someone? I have tried put the cheesecake starts to fall apart. I need your help.

    • Elise Bauer

      Hi Helen, the altitude might have something to do with its rising, I don’t know. As for removing the cheesecake from the bottom of the pan, that’s tough because the cheesecake is so dense, heavy, and at the same time, soft. I wonder if you used one of those cheap disposable aluminum pie tins, and put it inside of the springform if that would work. You would have to form it a bit to the shape of the bottom of the springform. Then line that with parchment paper. That would give you more structure at the bottom when you go to remove the cake from the pan. Good luck!

    • Helen Cato

      Hi Helen (that’s my name too),

      I use a 10 x 2 3/4 inch springform pan, and don’t have any problems with spillover. Could it be your pan size? Also, I trace the bottom of my pan onto parchment paper, and cut it out, leaving tabs on opposite sides that are about 3 inches long and an inch wide. Once my cheesecake has cooled in fridge overnight, I remove sides, and placing it next to a serving plate or cake stand, I tilt it–holding it over the top–gently pulling the tab whilst holding it very close to the surface. It slides out and onto the plate fairly easily. This works better with help. My husband holds it where I tell him to (ha), and I pull on the tab. It’s a coordinated effort! I make my own parchment rounds, but have discovered that you can buy them pre-made if you don’t want to bother with making your own.

    • Fred

      Hi Helen, I’m kind of late replying but I wanted to tell you about cheesecake pans. I switched to them from spring form pans a few years ago and never went back. They make plating a cheesecake a breeze. They are like cake pans but they have a flat removable bottom. No lip like a spring form. No need to use parchement paper either. Fat Daddios is one company that makes a professional quality pan at very reasonable prices. Most of the kitchen supply stores should carry them. You can check out their selection at I’m at a higher elevation and I omit the pan of water and have normal bake times.

  • Trish

    I have read so many comments looking for the answer to my problem…but everyone seems to have made it with no problems. I measured my pan to make sure it was 9″ and I triple checked my ingredients…I had WAY to much filling. I put part of it in the fridge, but apparently left too much in the pan. It rose up and spilled over. Any suggestions?

    • Elise Bauer

      Hi Trish, perhaps your pan doesn’t have high enough sides?

    • Helen Cato

      My pan is 10 inches around x 2 3/4 high. It fills up pretty close to the top.

    • Ruth

      Hi Trish, when I first made this cheesecake it puffed up a lot whilst baking. I didn’t think this was right and researched it a bit which revealed that the issue probably was over-mixing of the filling. I tried again with much less mixing and voila! No puffing or overspill. Maybe this will help you.

      Thanks for the recipe Elise. As always, it’s beautiful.

  • darlene stilgenbauer

    Cheesecake recipe…hummm…l followed the recipe to the letter.. took a long time..looked good but missing the “tang”..made it for my husband’s birthday.. disappointed…needs more “tang”..maybe some lemon juice?

    • Helen Cato

      Many people add lemon juice.

  • Molly

    Hi there! My mom and I absolutely love your recipe and have made it several times. We were thinking of trying to make mini cheesecakes with it but are unsure if the baking times would be changed? Please let us know! :D

    • Elise Bauer

      Hi Molly, I’m going to make an educated guess and say that yes, the baking times will change. They will need to be reduced. In my mason jar cheesecake recipe ( I bake them in a 325°F oven for only 40 minutes, and then let them cool in the oven for another half hour. But the time all depends on the size of your mini cheesecakes. You’ll have to experiment to get it just right.

  • Monica

    Hi Elise!
    Such a perfect recipe, was wondering if I am able to sub Mexican crema for the sour cream. I do with everything else because I prefer it so much over the sour version. I’m sure it wot matter in the topping but what about in the cheese cake?

    • Elise Bauer

      Hi Monica, I think crema is a little looser than sour cream, isn’t it? Still, it may work just fine. If you try it with crema, please let us know how it turns out for you!

  • Dottie Strickling

    Love this cheesecake, and have made it numerous times, but made it today for a friend while vacationing I in Colo., and it didn’t cook right. Was wondering if there may be some sort of an altitude adjustment. Was to late to do anything but leave it in the oven longer, which is where it is now.

    • Elise Bauer

      Hi Dottie, I’m guessing that it may have had something to do with the altitude. You just may need to cook it longer.

      • Dottie Strickling

        Thanks! Been in an extra hour, still pretty jiggly, but looks good, and am still hopeful.

  • Audrey

    Elise, your website has literally taught me how to cook and earned me a reputation amongst my friends and family. I have been lurking for many years now, and i feel i owe it to you to write a review :) I have constant requests for your homemade pumpkin pie any time of the year (butternut squash for the win!), but i like to try something different once in awhile..

    I have made this cheesecake twice now, both times with absolutely raving reviews. It may be that i’m an American in the UK, and they’re not used to proper cheesecake, but the first was for my in-laws for Easter, and they declared i wasn’t allowed to come over again without bringing another cheesecake. The second time was today. I made one cheesecake for my husbands work friends, and one for mine. All i know is i was hailed as a culinary genius by my husbands colleagues, and every single person i shared it with at work took the time to write me an email that it was the best damn cheesecake they’ve ever had (some even openly admitted it was better than their tried and true recipes).

    Obviously, this recipe must be made post haste. The first time i made it i was stunned at how perfectly it came out- i thought they were notorious for all kinds of problems, so i had been afraid to try for years. Not so with this recipe! The only things i would recommend, is to cut out some parchment paper for the bottom of the springform pan (clamp it down, and then cover the whole rest of the outside bottom with foil) because the first time i didn’t, and i scratched the bottom of my pan trying to cut pieces, and that is easily avoided with parchment paper. One thing i want to try next time is roll some parchment paper so it stands up around the inside before i put the crust down, and then fill it, so that there is easy unwrapping and pretty presentation at the end.

    This last time i tried to do a raspberry swirl, but the top gets completely brown on top so i think it would only work if you put tin foil over it to prevent browning. How that will affect the steaming, i don’t know, i’ll keep you posted. One last thing- I almost feel a 10″ pan is better than the 9″- the first time i had leftover filling that i poured into my muffin tin. Might just be me though.

    Anyway, thanks again for all that you do, and keep up the good work- it is much appreciated!

  • Kim

    This was my first cheescake ever and my entire extended family loved it! Because I made a gluten free crust for my niece, this was on the desert table with our families historical favorite cheesecake made by monks in upstate NY and this one was nearly gone at the end of the night. (I didn’t use the toppings. -just a jar of warm jam for anyone who wanted to spoon it on top. -most ate it plain.) I can’t wait to try it with the toppings!

    Thanks so much for sharing it.


  • Rea

    I was looking for Marie Calender’s sour cream cheesecake recipe and this is a near perfect match for what I think are the ingredients. It is in the oven now and if the clean beaters and bowl are any indication, your recipe made it even better. Thanks for sharing!

  • Diane

    This is the best cheesecake recipe ever, everyone that tasted it, Loved it now every time we go anywhere people ask me to make that. Thanks for that yummy recipe.

  • Carly

    Hi there. I have made this cheesecake twice. The first time it rose a bit above the pan but only had one crack in it, this time it has risen right abovrle and spilled over the edge of the pan while cooking. I think it may be ruined. Is there anything I may have done wrong? Followed the recipe exactly. Thanks

    • Elise Bauer

      Hi Carly, no idea what happened other than your eggs had super powers. I don’t think the cheesecake is ruined though. That’s the best part of having a sour cream topping. It covers up all sorts of messes on the top.

  • Anissa Hayman

    Wonderful Recipe, my grandpa is obsessed with cheesecake and I made him your and he loved it! How long is good for in the fridge. Would it be ok for 2 days in the fridge or would I want to freeze it?

    • Elise Bauer

      Hi Anissa, I think it will be fine a couple days in the fridge. If longer though I would freeze it.

  • Janet

    I just made the cheesecake it’s actually in the oven in the cooling process, do I have to use any topping i just want a plain cheesecake I would much rather not use the sour cream topping do you think this would taste ok

    • Elise Bauer

      Hi Janet, you can just make it plain, without the topping if you want.

  • Garima Gautam

    Hi Elise…Thank you so much for sharing this recipe! I have been thinking of trying this out from a very long time and finally got the time to make it…I tried it yesterday but didn’t use eggs since I am a vegetarian..I also used chocolate icing for the cake instead of the raspberry topping.
    But it tastes awesome and every body liked it a lot. All thanks to you and your recipe..Hope to do more of baking following your recipes

    • Karishma

      Hi Garima! Im just wondering if yr cheesecake w/out eggs had the same texture n most importantly the taste of a cheesecake with eggs? Thanx

      • Garima Gautam

        Hi Karishma! Yes, my cheesecake had the same texture and taste as that of one with the eggs… :)

  • Amy Gerber

    For some reason, my sour cream layer was very runny; is this normal?

    • Elise Bauer

      Hi Amy, no, that’s not normal. Perhaps you need a thicker sour cream? Are you using a full-fat sour cream? If it’s something to do with the brand, you might want to drain it first.

  • Ange

    Your cheesecake recipe was super easy to follow. Instead of using foil, I put the springform pan into a larger cake pan and then that into a roasting pan water bath. The cheesecake cooked beautifully. I haven’t tasted it yet as I have to wait until I bring it to the party tomorrow to do so. But, having tasted the filling, topping and raspberry sauce separately, I can hardly wait to taste it all together. I’m sure that people will be raving about it after! Thanks for sharing the recipe!

    • Kaycee

      Thank you for sharing this idea! I am out of aluminum foil and was debating on whether or not to run out for some. I’m glad this worked for you!

  • Connie

    My grandsom’s 10th birthday and he requested cheesecake. I was skeptical but told him I was making him a recipe called the “Pefect Cheesecake.” Hubby made strawberries for topping and was so good.

  • Lauren

    Is it required to put the springform pan in the “water bath” when baking ?

    • Elise Bauer

      Hi Lauren, the purpose of the water bath is to help create an environment for very even cooking. The problem with having a water bath with a springform pan is leakage, which is why we wrap the pan 3 times with heavy duty foil. Sometimes there is still leakage though. You can either use a turkey roasting bag instead of the foil (better at preventing leaks), or you can place a baking dish filled with water in the rack below the cheesecake. A dish with water below the cheesecake won’t work as well, but it will help.

  • Miriam

    Thank you so much for sharing this recipe. I vote it as outstanding from the cheese to the rasberry topping.

  • Valerie Salazar

    The very best cheesecake ever. I went back to pull this recipe for an upcoming graduation that needs the perfect cheesecake, and after making this last year for Thanksgiving I can say on behalf of my entire family this is the one. Thank you for sharing and I can’t wait to enjoy this again.

    • Elise Bauer

      Hi Valerie, I’m so glad you like it! This cheesecake is our go-to cake for large family celebrations. It’s real crowd pleaser, isn’t it?

  • Bernadette

    This is, by far, the best cheesecake recipe. Made it 2 weeks ago and topped it with sliced apples, crumb topping, and caramel sauce. Just made it again today and topping it with a nice strawberry glaze.

  • Samaneh

    Hi Elise
    I have a question
    Is it possible to substitute whipping cream with sour cream?
    I wana make it so badly

  • Ian

    Elise. Thank you so much for posting this recipe! I am 11 years old and bake everything. Now I love baking cheesecake! Especially yours! When my moms boyfriends birthday came along we went out to dinner. I baked your cheesecake and all 7 of us attending loved it! I offered some to the waitress and she said it was better than the cheesecake they make AND was restaurant quality. I will make it again for a family gathering soon. Again, thank you!

    • Elise Bauer

      Hi Ian, this cheesecake makes the best birthday cake, doesn’t it? I’m so glad you made it!

  • Carrie

    This is the most delicious cheesecake ever. I made this for the first time at Thanksgiving. I made it again at Easter and now my little boy has requested it for his birthday tomorrow. And my brother for his birthday on May 26. My husband says it’s better than his mama’s cheesecake. That’s a pretty big compliment.

  • Savanah

    This is the best cheesecake I’ve ever had and I am a cheesecake whateve this is the best cheesecake I’ve ever had and I am a cheesecake lover

  • Eileen Matthews

    I have actually made this recipe twice in mini pans and ‘baked’ them in a wood and charcoal cooker for BBQ competitions. The first time we came in 10th (out of 63) and the second time we came in 5th out of 64! Hoping to do even better this year!


  • Misty

    My daughter requested a cheesecake for her birthday last year, so I decided I’d learn how to make a really good one. I made this one and everyone loved it. (LOVED it – I’ve made it many times since.) This year I asked her what she wanted (she’ll be 18) and she said she wanted this cheesecake – only chocolate. Umm…she thinks I know how to make cheesecake now. I have no idea how to make it chocolate. Help!

    • Elise Bauer

      Hi Misty, I’m still working on a chocolate version. Don’t have anything ready for prime time yet!

    • Scott Slaten

      Just add 6-8 oz of melted semisweet chocolate to the mix after everything else. Can change the graham crackers to chocolate graham crackers as well. Then you can even top it off with more chocolate 1/2 cup heavy cream and 4-5 oz of melted chocolate. I’ve made banana, chocolate, white chocolate, and a variety of fruit cheesecakes all based on this recipe. It comes out perfect every time, only thing I change is I use a turkey bag, not tinfoil.

  • jayme

    How do I tell if the cheesecake is done cooking?

    • Elise Bauer

      Hi Jayme, you know when the cheesecake is ready for you to turn off the oven when the outer inch edge is lightly puffed and firm, while the center is still a little jiggly, like jello. As the cheesecake stays in the oven it will slowly cool down as the oven cools.

  • Rozan

    Hello Elise,
    Thank you so much for sharing this recipe with us. Just made this cake , but it’s white on the top . Did I under bake it ?! I followed all the instructions exactly as written

    • Elise Bauer

      Hi Rozan, the cake when ready to turn off the heat should be firm and slightly puffy around the edges and still a little jiggly in the center. Then you let it sit in the oven and slowly cool as the oven cools down, with the oven door cracked open a bit. The top of the cake may or may not get browned.

      • Rozan

        Hi Elise , Thanks for responding .
        I didn’t check the cake after I turned off the oven but did everything thing else. I’m serving this today to celebrate Easter and my husband’s birthday so I’m excited but nervous Thank you again and Happy Easter to you and your family

  • Holly Ellerbusch

    This cheesecake is ridiculously delicious! The best I have ever made and probably ever had! I am now known for my cheesecake during the holidays because I follow this recipe. It is totally worth all the time put into it. Amazingggggggggg

  • Terri

    I made this cheesecake for the first time for our family’s Independence Day picnic in July. It was turned out perfectly. Everyone loved it and raved about it for months. I decided to make it again today for Easter. The first time I made it, I used a large plastic cooking bag (the kind you use to bake a turkey) as the middle layer to wrap around the pan, between two sheets of foil, to keep water from penetrating the pan. This time I had no cooking bag and decided to try the method described in the recipe, using just layers of aluminum foil. Unfortunately, it was NOT enough to keep the water out. My crust was ruined. It’s completely soggy. I’m so disappointed.

    • Angela

      I bake my cheesecakes with a roasting pan filled halfway with water and put it on the shelf under the cheesecake directly under the cheesecake. I rarely have cracks but I think that cracking happens a lot during cooling time, patience is the key. It’s an alternative method that has always worked for me and I make a lot of cheesecakes!

      • Lillie

        I use a water bath, but I place my cheesecake pan inside a larger round cake pan before setting it into the roasting pan of hot water. I never worry over water getting into my cheesecake pan anymore, and I don’t have to deal with the fuss of using all that aluminum foil either! I got the idea from the cheesecake moat pan, which can be way too expensive. My way is much cheaper! :-)

  • Bindu

    This is absolutely delicious! Thanks for such a wonderful recipe.
    Can I have the measurements for 8-inch & 7-inch pans?

    • Elise Bauer

      Hello Bindu, I’ve only made this cake with the measurements given. If you make it with other sized pans, you may need to alter the cooking time. If you do experiment, please let us know how it turns out for you.

  • Lulu France

    An absolutely wonderful recipe. I made it using the only cream cheese we see around here (we’re a bit rural) which is goats cheese. Worried it was less firm to begin with and the mixture seem more ‘liquid’ than your pictures but you bakes up beautifully. Thank you for taking the time to take such great pictures and walking us throughout the process – certainly gives me confidence to try a recipe that sounds finicky in text.

    One thing I would point out is the layout of the recipe which was a little difficult. I was ‘doing’ this on an i-Pad, which meant I had to keep scrolling up to the ingredients list and then down to the instructions which was a little annoying with sticky fingers. Perhaps list the grams/cups in the instructions is a consideration going forward?

    many thanks!

  • Gerhild

    I wrapped the cheesecake in foil as suggested, bottom of tin did not even touch water base but the biscuit crust was not crisp ???? What went wrong????
    The Cheesecake with the sourcream topping tasted sooooo good.

    • Elise Bauer

      Did you remember to pre-bake the graham cracker crust? Triple layered heavy duty aluminum foil should keep the water out. But check the pan to make sure there isn’t anything that could poke through the pan to create a hole. Also make sure you are not putting in so much water that it bubbles up over the foil.

  • Duncan

    I have a set of miniature springform pans I’m eager to try out. They’re the same height, but only a 4″ diameter. Does anyone have tips on when to take them out of the oven?

    I’ve done a lot of water bath baking before for French desert recipes at family gatherings, but I’ve never made cheesecake on my own. Is it better to go simply by the surface coloration, or is there another way I can be sure if they are ready?

    • Mike

      I’ve split the recipe into 2 – 6-inch springforms and baked for the full 90 minutes. Was just as perfect as in a 9″ pan.

  • Stephany

    Elise! I made this! You have made me famous amongst my friends! Well, I don’t take the credit because it’s your recipe, but everyone who ate it was blown away by it and I felt SO great! Thank you for giving such wonderful instructions to such a wonderful recipe. It turned out absolutely perfect! I’ve made a cheesecake before and it sunk, tasted ok, and really was a disaster for a cheesecake. I was afraid to try again. But no longer. Your recipe is truly the perfect cheesecake and I can’t thank you enough for sharing it!!

  • Sonia

    Just a magnificent cheese cake! Made today for a family birthday and thry begged for every bit to take home. Easy, great instructions and ingredients available in every store. Here’s my addition; where foil is traditional to wrap the pan in water bath…try a slow cooker bag. It worked great, protected from water leaks, easy to just sit pan inside and not hot from oven when pulled out. I read this idea on another sight, nade sense to me and it worked great. I will use again and try with other recipes. Thanks for a great cake which is now in our family favorite book!!!!!

  • Helen in Missouri

    I made this cheesecake a couple of months ago, and it is without a doubt, THE BEST cheesecake I have ever had!

    Before beginning, I read a ton of the comments. I read one from a guy from “Artisan Cheesecakes” that recommended a method of cooking the cheesecake that sounded more attractive to me than the water bath method. I did it precisely as he recommended and it turned out perfectly with not one single brown spot…it was pure “white,” just as if it was a no-bake. The only step of his that I won’t do a second time, is running the knife around the edge as soon as the oven is turned off, then return to oven. I would skip that and just run a knife around before serving it. It caused the cake to rough up slightly around the edge, and those little jagged edges got kind of dry. It didn’t hurt a thing, just appearance.

    I noticed that it was even better tasting after a couple of days in the fridge. So…when I make THREE of these bad boys for my daughter’s wedding shower in May, I’m going to make them on Thursday for the shower on Saturday.

    We had macerated strawberries to serve on top, instead of raspberry puree, but for the shower, I’m going to serve both in puree form in crystal gravy boats so guests can pour over the top. Also, I sprinkled graham cracker crumbs over the top for added decoration.

    I’ve added a link to pics on my FB page. I can’t tell you how amazing this recipe is!

    Thank you so much!

  • Kourtnie

    Would this work in a glass Pyrex 9 x 13 pan? I don’t have a springform pan. I made an incredible cheesecake last summer in my 9 x 13, but I can’t find the recipe I used. Would this work?

    • Elise Bauer

      I don’t know Kourtnie. I haven’t tried making it in that kind of pan. But if you try it that way, please do come back and let us know how it worked for you. If you do try it, you may not need to cook it as long as the recipe suggests, given the larger surface area of the 9×13 pan.

  • Brea

    I don’t have a cheesecake springform pan…. Would it be alright if I used two pre-made pie gram cracker crusts that purchase from the stores?? Would you cut your recipe in half since the pie crusts are much smaller?

    • Elise Bauer

      Hi Brea, you could use the filling in pre-made graham cracker crusts. You’ll need to adjust the cooking time (less), and you probably would want to put some water in the oven maybe in a roasting pan on a lower rack, so that the temperature in the oven is more even for cooking. No idea on how much you need to cut the recipe. Some graham cracker crusts I’ve seen a very shallow.

  • Michele

    BEST CHEESECAKE RECIPE EVER! SERIOUSLY! THANK YOU SO MUCH! I do have one question–how do you cut your cheesecake without marring the appearance?

    • Elise Bauer

      Hi Michele, you might try running your knife under warm water before each cut.

      • Rob

        What Elise said is the best. To elaborate, I run the knife under hot water and then wipe off excess water between every cut. Works great.

  • Kimberly

    Hello! I have a 12″ Fat Daddio’s cheesecake pan with 3″ high sides. If I doubled this recipe would it work well? I may be able to do the 12″ and a 6″. What do you think?? Thanks in advance!!

    • Elise Bauer

      Hi Kimberly, if you make it in a 12″ pan you may need to double the recipe. That will make a very large cheesecake though. Let us know how it goes for you!

  • Kathy Talazac

    My daughter made this cake half a dozen times over the last few months for her Science Fair Project about 3 methods of baking a cheesecake. She only used this recipe as her constant. Not only did this cake have no cracks, it also tasted best using the water bath method! She won first place (although not based on cheesecake taste!) and now everyone’s asking for the recipe. I’m directing them to you :)

  • Patty

    I forgot to pre bake the crust AND I packed it down a little too much I have found out. What do you think will come of this?

    • Elise Bauer

      Hi Patty, I’m not sure. But I don’t think you’ll ruin it if you go ahead and bake it this way. The crust just might be more dispersed into the bottom of the cheesecake.

  • Simone Schulz

    Hi, I am from Austria. In you write “2 tablespoons vanilla” – what do you mean with vanilla? Vanilla Sugar or vanilla essence? Thanks a lot for the Info!!!

    • Elise Bauer

      2 teaspoons of vanilla extract.

    • Jennifer

      der Vanilleextrakt / die Vanilleessenz Ich denke, dass sie sind gliche???

  • Kris

    Can I use other toppings for the cheesecake?

  • Jenniferrohl

    This was the best cheesecake I ever made. It turned out perfectly! The only thing I wouldn’t do next time is run the knife between the edge of the cake and the pan. I’d wait a bit after being removed from the fridge and just loosen the springform. Other than that, absolutely perfect!

  • Yudi

    Thank you very much for the recipe, i love the fact you put how long to beat the mixture, made it so much easier for a total cheesecake novice like me. I made this last night and it’s totally delicious, and turned out just like in your picture above, thanks to you. Mission accomplished :)

    • Elise Bauer

      Great Yudi, I’m so glad the recipe worked out well for you!

    • Stephany

      Yudi, I agree. Having exact beating instructions was key!! Thank you Elise.

  • Angela Haire

    Thank you so much for sharing this recipe. It is wonderful and simple. My cheesecake turned out perfect, hence the name is fitting. My daddy even loved it and he prides himself on not liking baked cheesecake but rather no bake cheesecake. We’ll he certainly loved this one as well as the rest of my family. I look forward to trying more of your yummy recipes….and I appreciate how you provided detailed instructions on how to create the “perfect cheesecake” thanks again and Godbless you. :-)

  • Natalie

    My Cheesecake batter was very lumpy, should I sieve the mixture or will the lumps melt in the oven?

    • Elise Bauer

      Hi Natalie, good question! If you have small specks of cheese, then those will melt as the cheesecake cooks. Large lumps are a different issue. It could be because the cream cheese wasn’t fully softened enough or the brand of cream cheese. If you are dealing with larger lumps I would try to get rid of those. Pushing the mixture through a sieve seems like a good option.

    • Marilyn

      make sure cream cheese is almost room temperature. Also blend it in your mixer on slow speed a little bit longer.

  • Natalie

    Hello Elise,
    I would like to make this Cheesecake in advance. How long can this Cheesecake keep in the fridge?

    • Elise Bauer

      Hi Natalie, oh I would say a couple of days. Beyond that I would recommend freezing it. Cheesecake freezes well.

  • Margie

    Can I make this recipe without graham cracker crust? I always feel that cheese with
    graham cracker crust takes away from the flavor of the cheese cake itself. Can I use maybe vanilla wafers ir some flour base crust?

    • Elise Bauer

      Hi Margie, you could try vanilla wafers, or even oreo cookies (without the cream center).

  • Pamela

    When adding the heavy whipping cream do I just pour the liquid in or do I have to whip it first then add?

  • Rick

    Delicious recipe and fairly simple, but the presentation of the ingredients and directions in the manner done here is one of my biggest pet peaves with online recipes. I despise having to scroll so far from the directions to the ingredients when I forget how much of something I was supposed to add. My hands don’t generally get too dirty when I bake, but the less I have to touch my computer the better. PIctures are great, but just create more stuff to scroll through, unless there’s something special about a step it doesn’t need a picture. A picture or two at the beginning showing off the goodness is all that is needed. Also, I don’t what’s up with your website but it’s slow and froze three times on me while going over the recipe. Just typing this the commment the type couldn’t keep up.

    • Elise Bauer

      Thank you for the feedback Rick!

    • Mahi

      I would suggest measuring out your ingredients before even beginning with the assembling. That’s a habit that all should acquire, regardless on the length of the method. Also a good way to make sure you have everything and enough of everything, and a good time to prep anything that needs prepping(dice, chop, slice, melt, beat).

    • Helen in Missouri

      I copy and paste the recipes into MS word, then change the font size to my liking, and print. No need to touch my computer. It’s nice because if I end up tweaking a recipe, I can change it and save it for future use.

  • Sharon moore

    I have always placed a bowl of hot water under my cheesecake and have never had cracks in my cheesecake. I also do not use graham cracker crumbs. I used to use the Melba toasts we could get in the baby food area for teething , but now I use animal crackers blended up in the blender and just replace them for the graham cracker crumbs. My family prefers the taste. It’s not as sweet and complements the cheesecake. Everyone that has tried it loves it.

  • Ray Ranstrom

    I followed your recipe with due diligence. It came out perfect. Thank you.

  • Carline

    I love this cheesecake! I follow it to the letter and it comes out perfect. But… when I cut it, so much of it sticks to the knife. Does anyone have a suggestion to prevent this? I love the part that sticks to the knife, but it would make a cleaner slice if it didn’t. Thanks.

  • Arthur Ungson

    Thank you Elise and Audrey for sharing this cheesecake recipe and to Dorie Greenspan (the source and inspiration). Your description “dense, rich and light at the same time” is spot on. It’s my first time to bake anything by myself and I enjoyed making (and eating) it. It’s so delicious and much much better than the one’s I get from the shops.
    And yes, the sour cream topping… light and so refreshing. I’m craving for more! It perfectly complements the cheesecake :-)

    I’ve noted a few things I have done differently but so glad it still came out so good (for me)…
    1) I used digestives instead of graham crackers for the crust because it isn’t available where I live.
    2) I used a separate pan for the boiling water (water bath) which I placed at a lower shelf in the oven since I don’t have a roasting pan big enough for the job as described in the recipe.

    I highly recommend this recipe even for a first timer like me. I’m sure you’ll enjoy it.


  • Janan

    Hi there. I wanted to thAnk you for this GREAT recipe.
    I discovered your website on Sunday when my mom asked me to make my dad a birthday cake. And since he adores cheesecakes i searched online for a recipe. I’m glad to tell you that it looked exactly like your photos. And our guests had 2 pieces at least .
    Your directions are so precise . Thank you so much


    • Elise Bauer

      Great Janan, I’m so glad everyone liked it! Dorie Greenspan is the creator of this recipe and she’s a baking genius. I highly recommend her book.

  • Cathy

    How big is the diameter of your springform cake elise if i may know? Thanks btw for the recipe

    • Elise Bauer

      Hi Cathy, it’s in the recipe! 9-inch diameter, 2 3/4-inches high

  • Christi

    If I wanted to make mini cheesecakes using mini springform pans how long would I bake them for?

    • Elise Bauer

      Hi Christi, I don’t know, I’m guessing much less time than a full cake, and it would depend on the size of your mini springform. If you experiment and come up with a time that works for you, please let us know.

  • Angie Russell

    My daughter’s birthday is Tuesday. If I make this tomorrow (Saturday) will it keep in the fridge until Tuesday?

    • Elise Bauer

      Hi Angie, not sure about that. I would make it a day ahead of time max. More than that and I would freeze it.

  • Yvonne Saville

    There are SO MANY comments, I’m not sure if anyone mentioned this: I used a “crockpot liner” bag — since even WITH the double wrapped foil, I still had some water get inside the foil. The “roasting bag”, or “Crockpot liner” worked perfectly. Dry crust. Thank you, love this recipe… can I get it in a nice, rich chocolate, please? Thanks.

  • Molly

    My husband and I made this for our niece’s birthday celebration (she wanted cheesecake) and it was a huge success! We made it just as is, except I used store bought preserves and thinned them out a bit with water and served that on the side. It was truly perfect – creamy and delicious, and I literally had none left after everyone ate some and took some home. Thank you for a wonderful recipe and great instructions!

  • Steven P Williams

    Try grinding up almonds or walnuts into the graham cracker mixture.

  • Ricki

    Thanks for the recipe Elise! I had a similar recipe that was in Sunset magazine in the 80’s and was looking for a replacement since I finally lost it in our last move :( ; but I’m looking forward to a new taste treat. My question how many days in advance can you make this?

    • Elise Bauer

      Hi Ricki, I’ve made it a day in advance, and kept it chilled. You could possibly make it well in advance if you froze it. Just put the sour cream topping on right before you serve it.

  • Mary Zigarevich

    This cheesecake is delicious!! It’s just perfect, and has such a classic taste and texture. I made it for a Labor Day cookout yesterday and I was SO glad I got to take a leftover piece back home. :) I did get a crack in mine, but that could be from lumps or because I put the water pan underneath instead of braving the foil. I think next time I’ll try the turkey bag or silicone pan method. Regardless – it tastes amazing. :) Thank you for this recipe!

  • emelle

    Made a banana chocolate chunk cheesecake with this recipe added 2 very ripe mashed bananas to the batter and added chocolate chunks right after I took the crust from the oven. The chocolate melted just a bit but once the crust cooled they stayed put when I added the batter.

  • Maria

    I love cheesecake and have always wanted to make one but the ingredients were never available. Finally managed to get a hold of the ingredients in this recipe and wow! Turned out delicious! I no longer see myself buying cheesecake, I’ll be making it! Only thing though is that the top of my cheesecake went brown so I’m going to be experimenting with the baking part in the oven till I get a perfectly white topped cheesecake. Thanks so much for sharing this recipe!

    • Elise Bauer

      Hi Maria, I think the top will always get a bit browned. That’s a good reason for using the sour cream topping.

  • Cindy McGrath

    This looks like a wonderful recipe and I would like to make it for my daughters wedding. I need to make several though and wondered how well this recipe freezes?

    • Elise Bauer

      Hi Cindy, I haven’t tried freezing it but perhaps someone else has. I suggest reading through the comments to see if someone else has shared an experience freezing the cheesecake.

  • Stacy

    I’ve made this about 6 times and finally got it perfect – last time I couldn’t get my jar of homemade vanilla extract open (metal rim got stuck!) so I used my homemade cinnamon extract instead, and it tasted amazing! I totally recommend it.
    How would I go about adding peanut butter to this to make peanut butter cheesecake? Would I have to sub out some of the cream cheese? Thanks for your wonderful recipe! My hubby requests it at least once a month (I’ve made it twice in the last 2 weeks)

  • Saskia

    How long do I bake if I turn this recipe into cup cakes? I’m a new baker and tried to bake them for an hour and a half and they rose really high, browned and cracked.
    To my surprise, they still tasted amazing! But I’m sure there is an appropriate time for a smaller version.
    Any help is appreciated, my husband can’t wait for me to make this recipe again, thanks!

  • Krystal

    Cheesecake is my favorite dessert. I cook savory all the time but have been afraid to bake. Well I decided to tackle this cheesecake.. Omg. This is the most fabulous cheesecake I’ve ever had. And I made it! Thank you, thank you, thank you. It turns out it’s national cheesecake day as well.

  • Alese Harrison

    Hello, can you use a 9″ and 3 1/2″ High pan??

    • Elise Bauer

      Hello Alese, as long as it is a springform pan (the type in which the sides can be removed), then yes. 3 1/2 inches high is fine.

  • Rachel S.

    I just learned the best tip! Use a crockpot liner, instead of foil! TOTALLY leakproof.This recipe is absolutely delicious

  • ally

    I made this for my father for Father’s Day and everyone who tried it said this tastes amazing!!! I am going to give this recipe to everyone I know. Thank you for making a sweet Father’s Day

  • Orhan

    Do we really have to use heavy whipping cream in to filling. They usually use it only on top. Actually the recipe that you give for the top which includes cream, vanilla and powdered sugar is the same recipe with heavy whipping cream. So are we going to use heavy whipped cream both at filling and top or i just misunderstand the recipe. I will be very happy if you answer my question. Because i really want to Use this recipe.

    • Elise Bauer

      Hello Orhan, please follow the recipe as directed. Do not whip the whipping cream for the filling. Just use heavy cream, the kind that you would find labeled “heavy whipping cream” on the carton, along with sour cream, for the filling. Use sour cream for the topping, not whipping cream. If other recipes tell you to do something different, it’s because those recipes are different from this recipe.

  • Sheryl

    I just want to say “thank you” for this recipe! It really is the “perfect cheesecake”. I made this for my husband as a surprise for our 23rd Anniversary and he absolutely LOVED it, he said it was the best cheesecake he’s ever tasted! I had never attempted a cheesecake from scratch and was a little nervous about how it would turn out, but it was flawless! Thanks again for the pictures and tips and for helping me pull off the perfect anniversary surprise :)

    • Elise Bauer

      Hi Sheryl, you’re welcome! I’m so glad you and your husband enjoyed the cheesecake. :-)

  • Stesha

    I used this recipe and loved it! But I didn’t use any sour cream and substituted low fat coconut cream as the heavy cream in this recipe and cut back on the sugar! It came out really great though!! I also used greek yogurt cream cheese instead of normal cream cheese to cut a few more calories out.

  • Jodi

    I had a great solution for my soggy crust from the leaking pan. I released the cake and flipped it over. Then I used unflavored dental floss to carefully cut off the crust. I flipped it back over and surrounded it with tons of mixed fresh berries. It was absolutely gorgeous and delicious. Nobody missed the crust.

  • Jodi

    HELP – I just made this for my mother-in-laws birthday party tomorrow. It looks amazing – however i had a leak even though i used 4 layers of tin foil. I’m sure the crust is soggy. Is there anything I can do to fix it? Is it still worth serving with a soggy crust or is it best to toss. I’m heartbroken just thinking about tossing it.

    • Elise Bauer

      Hi Jodi, oh, that’s so frustrating! I would just cut it in a way that you don’t serve a piece with the crust.

    • Mel

      Try putting a round of parchment paper in the bottom of the pan.
      Bake the crust, then wrap well with foil and add the filling.
      This method worked for me.

  • Gitanjali


    I am no experienced baker but I have made this cheesecake many times following this recipe and overbeating at times and never had a problem. It has always emerged Perfect!! I bake cheesecake for all of my guests and it is always a winner. I am thinking that your oven must be on too high. I guess ovens mind their own business. Try reducing the temperature if 325 is too hot.


  • Mary Sanger

    The last cheesecake I baked cracked terribly. I found this recipe and followed the directions exactly and to the minute on the beating instructions (this was against my better judgment because I blamed my last cheesecake on over mixing and incorporating to much air. I’m looking at it through the oven window and it has risen to the top of the pan and cracked :-( The timer just went off to turn the oven off and let it rest. It will probably fall. What could I have done wrong? I put it in the water bath and the whole nice yards. I’m not an inexperienced baker but this has me mystified. A friend of mine years ago told me to only mix the batter enough to just incorporate the ingredients and be done with it so it doesn’t get to much air and puff up.
    Can you help?? OH BTW, the batter tasted amazing. I make my own vanilla and makes several types. The homemade vanilla gives it such a good taste.

    • Jenny s

      I’ve made this 4 times -first 3 turned out perfectly, then the last one rose above the pan and only thing I did differently was I tried it without the foil and just put a pan of hot water in the oven-vs the water bath. I think the key is the foil around the spring form pan. Maybe it kind of insulates it so it cooks nice and slow and without the foil it raises too quickly? I’m only guessing. When I did the foil I used at least 3 big pieces of it. So it kind of makes sense. How many sheets of foil did you use? The one that rose still tasted amazing I might add. Wonderful recipe!!


  • Candi

    This is the best cheesecake! Since making two of these for my boyfriends birthday party it’s the only thing he wants for his birthday now. I am making this again tomorrow for his birthday. I make two side fruit toppings for it and don’t use the sour cream topping. It really is the best cheesecake EVER!!!

  • Jewel

    Made this cheesecake for my husbands birthday in February. It was the best cheescake EVER!!! Thank you so much for listing. I have tried a few with no success, but this cake had all the ingredients I was looking for! Matter of fact I am making one today for my moms 10 year anniversary (she passed 4/12/2005) she loved a good cheesecake!

  • Mel

    After years of ‘cheese-caking’ I finally learned how to do it right.
    Cut a round of parchment paper to fit inside the pan, then bake the crust.
    Wrap the pan securely with the aluminum foil, add batter.
    Use a water bath, bake in a slow oven and your cheesecake will be perfect!
    (No matter what, I’ve never thrown away a ‘bad’ cheesecake)
    I love this website!

  • Jan St.Jacques

    Also, my first attempt at a “real” cheesecake. Turned our wonderful! How would the cooking time be affected if I used multiple smaller pans, such as 5″ or 6″?

    • Elise Bauer

      Hi Jan, the cooking time will be reduced, but I’m not sure by how much. You’ll have to experiment!

    • Nina

      This really is the perfect cheesecake recipe even for experimenting. I cut all of the ingredients in half and made 4 mini cheesecakes in four 4″ spring-form pans. I cut the baking time in half but left the cheesecake in the oven for the full hour. They came out perfect.
      Yesterday I decided to take this further. I took the ingredients as in the recipe and created 48 cupcake sized mini cheesecakes. Baked them for 22 minutes and left them in the oven for 30 minutes. Hope this helps.
      And Elise, thank you for this wonderful recipe and thank you for the perfect how-to instructions.

      • Elise Bauer

        Recipe credits go to Dorie Greenspan, she’s brilliant! Thank you for posting the results of your experiments Nina, that will help so many!

  • Lisa

    The first time I have ever attempted cheesecake was today! My family said it was the best they have ever tasted. (and they would tell me if it wasn’t) Thank you for posting this recipe.

  • John

    Amanda, I borrow 3 small spring forms from my neighbor and make mini cheesecakes for her and her 2 daughters. Her husband is out of luck.

  • Amanda

    Hmmm, i did exactly as everything said and used a 9″ springform pan. But when i filled the pan i had way more filling then i thought, almost had it filled to the top of the pan and lots left over. Was there something i did wrong? The cake still turned out fantasic but why did i end up with so much filling??

    • Elise Bauer

      Hi Amanda, perhaps your springform pan doesn’t have as high sides as the pan I use?

  • Aurelie

    Thank you so much for sharing this recipe! After my last holidays in Philadelphia, I was desperate I would never taste a good cheesecake again. Now I can make it at home, and it’s even better than any thing I tasted. Pour les francophones, j’ai traduit cette merveilleuse recette sur mon blog (If you don’t mind, Elise, for French speakers, I translated this wonderful recipe in French on my blog):

    • Elise Bauer

      Hi Aurelie, thank you for properly crediting wise and wonderful Dorie Greenspan in your headnotes!

  • Jenny

    How on earth could you include directions like “use clean hands while mixing butter with graham cracker crumbs” and “Pour boiling water into roasting pan but don’t touch the oven while you’re doing it so you won’t burn yourself” and not include betterdirections for how to foil the springform pan so that it’s leakproof?! All this effort is now wasted because of a soggy crust. Very dissatisfied.

    • Elise Bauer

      Hello Jenny, I’m so sorry your aluminum foil leaked! That must be very disappointing. I do call for using heavy duty foil and instruct the following: “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. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan.” I’m now adding another layer of foil to the instructions for more protection.

      • Jenny

        Good. For my first attempt I did it just as you said to, even adding more layers of foil, but it still leaked. How does your mom do it?

        • Elise Bauer

          Hmm, my mom loves to eat cheesecake but she’s never made one. Another recommendation that people have made in the comments is to use set the springform pan in a turkey roasting bag. The bag can take the heat and it won’t leak.

    • Kelly Baehr

      Skip the foil, and just place a flat pan with boiling water in the bottom of the oven, and the results will be excellent. Worth giving it a try – you’ll see. Good luck!

  • Jenny

    Third time making this cheesecake. You just can’t go wrong. I’ve made it for Christmas, my friend’s birthday and for no reason at all! It’s just perfect, like the title says! Thanks :)


  • Amanda

    Made this for my mom’s birthday last night. Turned out great! I’m not generally a cheesecake fan, actually, too dense for me, but this was just right! Thick and rich, but not too sweet, somewhat fluffy, and I felt like I could just keep eating. Skipped the sour cream topping as I am hoping to freeze some leftovers, but had it with strawberries, raspberries and homemade whipped cream. I made one adjustment to the crust – added some pecans. It turned out beautifully, no cracks, nice browning on the top, and came out of the pan with ease. I read some reviews mentioning the bottom crust sticking a bit – I sprayed some oil in the pan (no parchment paper here) and had no issues with removing slices or altering the flavor. Thanks for the great recipe.

  • Annie

    My 18 month old and I just made this cake. It’s in the oven now! So far it was super easy and she loved being able to feel the graham cracker crust in her tiny hands! Thank you!!

  • Stephanie

    This cheesecake is absolutely the perfect rich, creamy cheesecake. I have very high standards when it comes to food and this one exceeded my expectations. I will say for those having trouble with water getting in, you do not have to set the cheesecake in a water bath. Putting a pan of water on the rack below does the exact same thing perfectly without worrying about water seepage.

    • Jenny

      Great suggestion!

  • James M.

    Ditto on the disposable oven bag. I’ve made this cheesecake twice with the liner, and not a hint of water leak. Beats battling with foil.


    I promise to bring this Cheesecake for a Birthday party tomorrow. I had to wrapped three pieces of foil around the cake for the water bath. When I took it out after the one hour with the oven door a bit open, I realized water has leaked in. I hope and pray that the crust is ok. Not so sure though :(


      By the way….it looks pretty though !!!

  • Steve

    This recipe came out awful.
    My crust would not hold together even when
    I followed the instructions.
    Not sure if I should have added more butter or
    if my pan I used had something to do with it.

  • Ambika Kumar

    Hi! Have made made recipes from your site and have found them wonderful. Few of my favourites are your banana bread and the caramel sauce..

    I have a question regarding the quantities. This Saturday I made a cheesecake from Joy the Baker’s blog which uses 1 pound of cream cheese and 1 1/3 cups of sugar. Am surprised to see that your recipe with 2 pounds of cream cheese uses the same amount of sugar.. But the recipe that I made is not overly sweet, it is just right. Am perplexed as to how come!
    Or am I reading something wrong?

    I would to try this recipe the next time I am making one:-)


  • molly

    This is the most amazing cheesecake EVER! My daughter had to do a science fair project using different cheesecake methods. She made three of these and not only did they not have a SINGLE crack, but they were sooooo good! We ate them all and she ended up getting an award in the fair! :)

  • Kelly Baehr

    This cheesecake is just perfect! Since I cannot get real Philadelfia cheese here, used 500 gr 30% and 400 gr 9% local white cheese. As for the water bath, was afraid of leakage, so I just placed a tray with boiling water in the bottom of the oven and hoped for the best. The results, incredibly delicious and beautiful presentation. Everybody raved about the cake. Thank you, Elise. Whatever is in your blog, always comes out perfect.

  • Ellie

    Best. Cheesecake. Ever. Nuff said.

  • Susan Myrick

    I am regularly looking for recipes I can use when cooking with my little people and aside from the fact that this is, truly and without a doubt, the best cheesecake ever…It is also a wonderful recipe for little people. I cook often with my five year old son and he really enjoyed the process of making this cheesecake.

    A few key things that make this child friendly…easy measurements, no sharp implements required (used an icing knife to cut the cream cheese into cubes), timing between adding ingredients (great for counting!), and graham crackers (my son says the angels must eat graham crackers because they’re so good.)

    We put strawberry puree, the sour cream topping and chocolate sauce into three bottles for sampling along with a little bowl of graham cracker topping. The waiting was so much fun! My daughter (11) and son had built so much anticipation by the second day waiting for it to chill that they gobbled up their dinners, did the dishes faster than I’ve ever seen and got out the dessert plates – bouncing with eagerness the entire time.

    We took photos throughout and even took a photo of what was left after we’d all had a piece. It was indeed the best cheesecake ever and we will use this recipe again and again. Thank you so much for posting it!

    • Elise Bauer

      Hi Susan, Oh gosh, I’m so with your son on the graham crackers, aren’t they great? My favorite treat when I was five too. Thanks for sharing your story of making this cheesecake with your kids, what fun!

  • Shana

    I tried this recipe the other day and it was beautiful :). It was for a birthday party and everybody loved it!

    Unfortunately water got into the springform pan, there was a tiny hole in the foil, but miraculously the base was still firm and even a little crunchy which is what I was hoping for. There was a bit of moisture in the crust around the edges but it didn’t ruin the recipe at all. Just thought I’d share that in case anyone ever gets water into the base and is compelled to start over. :)


      Shana, I had the same problem cooking this cake last night. Have not serve it yet but am praying that water didn’t get to the crust. Next time I will follow one review here and use a Crockpot Liner, unless I can find a bigger in size foil paper that cover the whole pan. My cake is for this Friday so we’ll see how it comes out with the crust. Fingers crossed.

  • Bigdaddy Bud

    I was bored last night and somehow the idea to make a cheese cake popped in my head. Now, I’m an old fat farmer who can cook well, but it’s mostly on a grill or down home hearty cooking. I’m not a baker by any stretch of the imagination. I had to modify it a bit because it was late and I didn’t have a few ingredients. I didn’t have graham crackers but I always have Biscoff cookies, so I just pounded ’em. We have cows and usually always have cream but my wife had taken the cream and made Irish cream for coffee. (Irish whiskey, cream, egg, vanilla and stuff like that.) so I substituted. It turned out great! My wife was perplexed when she got up in the morning and I had foil, big pan full of water, really just a pile of random dishes. Then she saw and tasted the cheese cake. She thinks I was taken over and possessed last night because it was totally out of character and the result was delicious. I told her I just thought up stuff that sounded right and dumped and poured. She is bugging me to remember and write but I told her I drank to much Irish cream coffee to remember. (I will eventually spill the beans and tell her I got it from you, but it’s to fun to see her panicking cause I can’t remember. Thank you so much for the awesome cheesecake and the fun to boot.

    • Elise Bauer

      Oh my gosh, what a great story Bud, thank you! I’m so glad you liked the cheesecake! Lucky wife. :-)

  • Jeremiah

    I didn’t read all the comments, but I tried adding the juice of a small lime and its zest to the filling. ZING! Delish

  • Maria

    For what it’s worth, this is the method I always use for a leak proof cheesecake water bath. It’s absurdly easy and fail proof. The only catch is having the right size larger pan.

  • Kimberly

    Hi. I want to use this recipe to make a Baileys liqueur cheesecake but I am not sure what the modification would be. Any ideas?

    • deepali

      i tried it with 150 ml of baileys in place of same amount of cream. wasn’t strong enough – could possibly double it.

      • Kimberly

        Thanks. I also found the flavour wasn’t strong enough. I did put Baileys in the sour cream topping though and that helped. I will increase the amount in the cheesecake next time and let you know.

  • deepali

    I tried this for Xmas and it was wonderful. For those without the mixer, I did it by hand with a big wooden spoon. Turned out great. But you really have to let the cream cheese come to room temperature and give it an initial whipping.

  • Kelly

    I can’t wait to try your recipe and water bath method. I’ve had good success with cheesecakes in the past. I have trouble cutting them so they are attractive though. Do you have any tips for making clean cuts as pictured above? Thanks!

    • Elise Bauer

      Hi Kelly, you might try dipping the knife blade in warm water before making a cut.

    • Jeremiah

      Use dental floss after cheesecake is completely chilled, at least 4 hours in fridge, but before topping. Works like a *chaaarm*

  • Carmen Juuti

    Haven’t made the cheesecake,but cheesecake never turns out bad in my books. Re: recipe making too much product; I am wondering if those people live at high altitudes – especially if the recipe originally comes from somewhere near sea level. In that case, reducing the recipe by 1/4 or 1/2 might help. CMJ

  • Holly

    I made this over the weekend and WOW! Several steps up from my usual cheesecake. I used the crock-pot liner with a layer of foil over that, and the crust was perfectly dry. I saved the liner to use again. I also used a hand mixer with standard beaters and that worked just fine.

    I’m already planning to make another one this week for a colleague’s birthday.

    Thanks for sharing the recipe!

    • Holly

      So the second time I made this, I used my Bosch universal mixer with the wire whisks, and I think I got too much air in it. My pan was more full when I poured the batter in. Worse, when I attepted to serve it, it was structurally flawed and several pieces just fell apart. Taste was great, and texture was a little fluffier than you would expect, but it wasn’t pretty.
      Next time, I will try the cookies paddles and see how that works.

      Also, the first time I just stirred the sour cream topping together and put it in the fridge while the cake was baking. It was nice and thick. The second time I whipped the sour cream a bit and beat in the sugar and vanilla and put that in the fridge. That time it was very runny. Not sure if the difference was technique or ingredients, but thought I would mention this. When I make this again, I will report back. :)

  • jayne

    Could i make this without the paddle attatchment? I have an ancient hand-me-down mixer and only have the standard beaters, and i have no idea what paddle attatchment i could buy that would fit it lol. Every cheesecake recipe ive seen calls to use one, so ive never attempted to make one seeing as i lack the attatchment called for.

    • Elise Bauer

      Hi Jane, the reason you use a paddle attachment is that the cream cheese is thick. It may bend and warp a whisk attachment. If you don’t have a paddle attachment, you might try beating by hand using a wooden spoon.

  • Pascale

    Thank you so much Elise this turned out so perfect

  • Evde Cilt Bakımı

    I was talking to my friends about cheesecake so I decided to look for a recipe and came across this one. Long story short, I’m now the neighborhood cheesecake maker. I had never made a cheesecake in my life and had no idea it would be so easy. This is really the best cheesecake.

  • Carol at Wild Goose Tea

    I love cheesecake. I don’t have a perfect recipe. This is SOOOOO time tested and you are fabulous cook. I am going to have this for desserts for my big holiday dinner on the first. Oh baby. I can hardly wait.

  • Joanna

    I think this cheesecake beats my grandma’s cake! (hope she’s not reading this!) and that’s a huuuge compliment because it really is difficult to beat my grandmother’s baking skills!

  • Helen Mackesy

    Here’s a tip from my husband. I have made a number of cheesecakes using the water bath method and have ended up with soggy crusts. My husband took an oven bag( used for cooking chicken, turkey etc). He cut open the sides and opened it up flat. We place 2 sheets of tinfoil on the counter with the flat oven bag on top. Carefully bring it up the sides of your cheesecake pan and voila– no further soggy crusts. Reusable too.
    Works every time.
    Helen from British Columbia Canada

  • Pascale

    Can I make this without the crust? It looks amazing and I want to make it today for Christmas dinner. I made a red velvet cake and this looks like a perfect cheese cake top for my red velvet cheese cake

  • Laura

    An interesting twist is to replace the heavy whipping cream with a HIGH QUALITY, thick egg nog, and add a smidge of nutmeg. In SE Michigan, Calders Dairy makes the best egg nog I have ever had. They have their own dairy farm. All of their products are great.

  • rowena

    hi elise,
    i like your perfect cheesecake and love to try my question is, would it be okay to use the whisk wire instead of electric mixer because i have no elecctric mixer (btw) just new in baking…

    thank you


    • Elise Bauer

      Hello Rowena, I think this recipe would be hard to make by hand, but if you do, use a wooden spoon to beat.

  • sally

    I find this method of wrapping pans in aluminum foil easier: turn the pan upside down and smooth the foil around the sides; turn it right side up again. It goes on more smoothly and doesn’t need to be doubled.

    I have a glass-bottom springform that I use, in spite of the “non–stick” coating peeling off. After wrapping the pan in foil, I spray the inner sides of the pan and line it with baking parchment strips, up to the top of the sides. My recipe doesn’t need a water bath and it doesn’t crack. YMMV

  • deepali

    am thinking about making this for xmas, but adding in some baileys (in place of vanilla and some of the cream). wondering if anyone has tried something similar?

  • Rita shelton

    Has anyone tried freezing this cheesecake..just made it but don’t want to cut it till christmas evening

  • Sarah

    This is the first time I try this recipe and as it cooled in the fridge, a lot of water seeped out of the actual cheesecake, as if it was condensing. It was really strange… I buttered the pan but very little, could that be it? I’ve tried other cheesecake recipes and I always butter my pans and this has never happened. help!

  • Trina

    I tried the turkey bag. Work perfectly. Also
    I make this a few days ahead so it is firm.

  • Linda

    Instead of the aluminum foil, try using a turkey roasting bag. Just cut the top down so that it’s not too long. Never leaks with the water bath – even the cheap ones. And they can be re-used.

  • jennifer

    I have made this cheesecake about 5 times since I came across this recipe a while back and I love it! It always comes out so good and everyone that tries it loves it as well. Thanks for a great recipe! <3

  • David Rickerson

    The second one I made I found the foil had leaked. when I removed the springpan I put the cheesecake w/ the springpan base directly on a burner on low for a bit and dried it out. It was fine..

  • Amber

    I have made this cheesecake twice. It is the best. Tomorrow I will be making one for our Thanksgiving dinner. We don’t like pumpkin pie and my boys are so excited to eat this. I get many compliments with your recipe. Thank you so much for sharing! Happy Turkey Day!

  • Sal

    I actually found this recipe about a year ago, and its the only one I’ve used since then to make cheesecakes. It just comes out so perfect every time, I really love this recipe. I just wanted to comment on it since I plan to use it again for Thanksgiving this year. Thank you so much for sharing it! ^_^ I hope y’all have a very happy holiday season.

  • Andrea

    I love this recipe! I’ve made it a few times and it is always a hit! Today I made it for my husband’s birthday, and it came out beautifully.

    Just for fun, added a quarter cup of Grand Mariner and a quarter teaspoon of orange extract to the raspberry topping, and let it bubble til reduced, and it is AMAZING! Just a tip for anyone looking for a little variety with this recipe.

  • Bill

    One thing that I’ll add which I do to help in the water bath and seepage. I put a Reynolds slow cooker liner between the layers of foil to prevent the water getting through.

  • Katie

    Yes, this cheesecake is perfect! Although I don’t make them often, I will be sure to make this one again. I normally prefer set cheesecakes over baked ones as I don’t enjoy the dense, overly sweet and mealy texture many of them seem to have. But I am fully converted. The only differences in the one I made was a strawberry sauce instead of raspberry as we had so many in the fridge getting sad, and using white choc macadamia cookies for the base as they were on special at the supermarket. It was so good.

  • Kristina

    Thank you so much for the recipe. Even here the cheese is different then yours, I tryed with 2 different product, the result was perfect really. I made this cheese cake 4 times and I don”t regret for any minute I spent on cooking it.
    I was looking for a nice recipe a long time and nothing likes me for a long period of time. But you made my cooking life with this one :)
    As I prefer the cherry topping, I made it with cherries – it is adorable.
    With love from Bulgaria (I am not sure you have ever heard it :):):))

  • James

    I just made this cheesecake recipe yesterday. My first attempt ever at an authentic cheesecake.

    The foil wrap seemed to work as my crust seems fine. The cheesecake itself though seems almost runny. It’s holding it’s shape but it’s pretty loose. Is this normal? It seems to me like maybe it needed more baking.

    One note, I don’t have a proper mixer for baking so I had to use the electric mixer with the two four tinged mixing spoons. I tried to compensate by mixing less but I wonder if my problem is that I over mixed before baking?

    I’d like to try again. (I did ask for a proper mixer for my birthday but I don’t think it’s going to happen :).


  • Ladonn

    Hi. I am going to make this delicious looking cheesecake and I have read most of the comments, and I have another question about the water bath.
    Once the cheesecake is cooling in the oven for the hour, still in the water bath, when the hour is up, do I let the cake cool longer on the counter, before covering and placing in refrigerator?
    Would it still be too warm to place directly in fridge?
    Thank you so much.

    • Elise Bauer

      Hi Landonn, you might want to let it cool further on the counter before putting it in the fridge.

      • LaDonn

        Thanks so much Elise. One more question please! It turns out my springform pan is 10″ instead of 9″. Do I just decrease the cooking time of the cake?
        Thanks again. LaDonn.

        • Elise Bauer

          Hi LaDonn, that’s what I would do, though by how much? Your guess is as good as mine.

  • Bill

    I was talking to my friends about cheesecake so I decided to look for a recipe and came across this one. Long story short, I’m now the neighborhood cheesecake maker. I had never made a cheesecake in my life and had no idea it would be so easy. This is really the best cheesecake.

  • Rhenjay

    Does the baking time take a bit longer in a bath water? What’s the usual bake time for a 7″ or 9″ size cheesecake? I’ve been baking cheesecakes for quite some time now and I always wanted to try it in bath water. I usually bake my cheesecakes on 325 Deg for 55 minutes and it turns out pretty well, but I do see it crack here and there.


  • Yasmin

    This looks awesome Elise! I’ve been drooling over this recipe over the last year and really want to try it out for a special occasion coming up soon; just one problem- my gas oven starts at 180C and not 160C (325F). I do have a heating element on top (a top grill i guess) but no clue how much heat that adds upto. Anyone have any input on this?

  • Newlywed

    This cheesecake is amazing! I got married in May and we had a cheesecake bar at our reception. We found and tested recipes then had friends make cheesecakes for the reception. For our wedding cake we actually used this recipe, made it into a double-decker cheesecake and used a light, fluffy, delicious frosting. It was fabulous. So many people commented on how great the reception was. Thanks for this recipe!

  • Jarrod

    Hi. I found this recipe a few months ago, and I have raved about it non-stopped!! My wife and I both use to be die hard Cheesecake Factory Fans. Now, we won’t even consider stepping foot near their building! I have never in my life thought that cheesecake could really be THAT GOOD!!! I have now purchased professional cheesecake pans to make more of these awesome cheesecakes for my family and friends. Thank you so much for sharing this wonderful recipe!!! I do have one question though. I see in your pictures that the sour cream topping looks pretty thick. Almost like soft icing. Mine always seems kind of runny for some reason. (And I’ve made this cheesecake 5 times already) I use a top name brand of sour cream from the grocery store, but as soon as I add the powdered sugar, it gets runny. Are there any additional pointers you could give about making the sour cream topping? Have you ever had an issue with it turning out runny? Any idea about what I’m doing wrong? Any ideas would be most helpful. Thanks again for sharing your recipes!

    • Elise Bauer

      Hi Jarrod, that’s strange since the corn starch in the powdered sugar should help keep the topping thick. Maybe use less sugar? Add a little cornstarch?

    • Mary Marszalek

      You probably are already but just in case,
      make the topping according to the directions
      the night before or hours before,cover it up and refrigerate
      it. Getting the topping nice and cold should give you the
      right consistency your looking for. I’ve made it several
      times now and it’s always turned out well:)

    • Jenny

      I made the sour cream topping ahead of time and noticed it really thickened up after time. Either way it was the best cheesecake I’ve ever had in my life- I got rave reviews from family. Thanks Elise!!


  • delphine


    I live in France, and i was looking for the best cheesecake recipe. I love us food and i just want to do a recipe for my family and friends who didn’t know what is a cheesecake. So i just want to give you a big “merci” because it was a big success. I have a few friends who already tasted it in restaurant and they fall in love with this recipe. have a nice day and merci beaucoup. Delphine

  • Jasmine

    Hi! The first time I came across this recipe was one month after I moved to the city. It was so delicious and my very first time making cheesecake, so believe that I did not really know what I was doing. I had to constantly keep looking back to the recipe to see what I was doing and the cheesecake came out all cracked. I don’t even think I did a bain marie either. When I buy the ingredients to make this (since we do not use sour cream or heavy cream at all, only when baking) I buy the smallest container available at the supermarket, which all equal to one cup. The second time I made the cheesecake, I got completely sidetracked and just dumped all the sour cream/heavy cream inside the batter and did not realize until the 3rd time I decided to make the cheesecake that I did not use the exact measurements. That time, I actually measured out the ingredients and it came out just as good as the first and second time, however the remainder 1/3 cup rotted in my refrigerator. So every other time I made this cheesecake (I’ve made this like 7 times already within the last year) I just use the whole cup for both ingredients. I don’t really know how the 2/3 cup of heavy/sour cream really tastes like, so I wonder what difference it makes? Overall, I love this recipe. I never had cheesecake until one day at drill (I was in the reserves) they ordered cheesecakes for us. My sister loved that cheesecake and I decided to make this recipe and she said it was just as good as “the cheesecake from the Army”. Thank you again! :)

  • Anonymus

    Hey! I think I’m gonna reduce the cream cheese and use oreo cookies for the crust. Do u think it will work? Thank you!
    – Anon

    • Elise Bauer

      No idea. If you try it that way, please let us know how it turns out for you.

  • Piyu

    I am not good at baking .Can you please tell me if i want to make the cheesecake in Microwave, then what temperature i should set & for how much time.

    • Elise Bauer

      Hello Piyu, I have no idea how to make a cheesecake in a microwave. This recipe will certainly not work in a microwave. Good luck!

  • Jen

    I have made plenty of cheesecakes before and I thought this one looked amazing. I followed your directions to a “T” and it was the first time Ive ever used foil and put the cheesecake in the bath water and it turned out looking nothing like the picture. It overflowed into the pan around all the edges and the top is all split and cracked. Have no idea what happened but so disappointed I wasted my money.

    • Gitanjali


      It could only be that you did not follow the directions to the T. I am a novice at baking anything and I have made this cheesecake following this recipe to the letter and always had perfect results.


  • A.

    My filling was too liquid,so I was terrified (it’s not a cheap,nor easy cake after all..),but after refrigerating it was great. I’ve made an orange-caramel cheesecake with an orange-rum caramel sauce,it tasted absolutely amazing.
    I was using however 50% of the sugar,I found it too sweet. I’ve added half of a vanilla bean,it was worth the money..;) But at the end,it was light and delicate and tasty!

  • Melissa

    Hey, it is a very nice recipe! It’s wonderful! I was just wondering whether you could substitute graham cookies for digestive cookies? And also wondering that I have 432g of cream cheese so is there any substitute to add on to it? Thanks.

    • Elise Bauer

      Hi Melissa, you might try making a smaller cheesecake, a half recipe. You wouldn’t cook it as long (no idea how long). I think you could use digestive cookies as a sub for the graham crackers, though I’ve never tried it.

  • Anastasia

    I have never really left comments on things, but I REALLY wanted to express what an amazing recipe this is. EVERY single person who has tried my cheesecake has LOVED it. I made 6 of them for my cousins wedding and I am making 5 more for my brothers wedding in August. I have made all variations of this cheesecake including blueberry, raspberry white chocolate, plain, and strawberry. I do add about 2 tablespoons more of melted butter, and it use fat free sour cream. Love love love!! I was making this recipe with a handheld mixer and it took forever but was worth it, and just made it tonight with my new kitchenaid and was sooo much easier and much more enjoyable! Thanks sooo much for an amazing recipe!! Last note, the thing that stood out in this recipe that I liked was that u don’t use any flour. I kept trying recipes with flour in them and they were more like cake rather than nice thick cheesecake. Alright I’m done…thanks!!

  • John

    PS, Love your site and recommend to my cooking friends.

  • John

    I tweaked the recipe sort of. I mixed some bakers chocolate with espresso coffee and sugar. I spread the mix on top of the crust, chilled just enough for it to harden slightly before adding the filling. My son can’t wait for the next time that I bake it.

  • Gitanjali

    Thank you for a great recipe. I am a fan of Martha’s Country Cheesecake and this is the closest thing to it.

  • brian hastings

    I made this cheesecake once and it was wonderful it might be the reason ive put some weight back on. haha
    and for the people asking DONT use the fat free or light cream cheese, ive tried them in other cheesecake recipes and they just dont come out the same.
    This cheesecake just bursts with flavor i plan on making it again for a 25th anniversery party for my cousin. I cant wait for them to try this cheesecake. I found your website in the fall and i have made many of the recipes off your site, you have made my wife a very happy person because i now help make and plan our meals.
    Thank you very much you’re awesome

  • Nawal Ismail

    Tried it and it came out just the way I wanted it.
    And thanks so much!!!

  • Ennah Y

    your link is referred to one of my. described as ‘ god level dessert chef’ friend in my clan, and i follow this for auntie birthday celebration. Your recipe is EXCELLENT and we all loved it. Thank you so much

  • Terry