New York-Style Cheesecake

Tested & Perfected Recipes

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Cheesecake

New York-style cheesecake is my husband Michael’s favorite dessert. In fact, the first time I met my future mother-in-law almost 20 years ago, she told me that the way to Michael’s heart was through his stomach, and that whenever she wanted him to do anything as a child, she bribed him with a slice of cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake!

I’ve shared several cheesecake recipes with you — an Italian-style ricotta cheesecake, a pumpkin cheesecakecheesecake bars, and even Baileys cheesecake marbled brownies – but never an authentic New York-style cheesecake.

Truth be told, New York’s take on cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery!), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners.

What you’ll need to make new york-style cheesecake

how to make new york style cheesecake

Before we get to the recipe, you’ll need a nine or ten-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!).

Springform pans, however, are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch aluminum foil —  you can’t have any foil seams on the bottom or sides of the pan. I can tell you from experience that no matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in.

If you’d like to try another technique that doesn’t require wrapping the pan in foil, get more guidance here.

how to make new york-style cheesecake

How to make new york-style cheesecake

Preheat the oven to 375°F. Next wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

how to make new york-style cheesecake

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

how to make new york style cheesecake

Stir until well combined.

how to make new york style cheesecake

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

how to make new york-style cheesecake

Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools.

how to make new york-style cheesecake

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

how to make new york-style cheesecake

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

how to make new york-style cheesecake

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

how to make new york-style cheesecake

Mix in the sour cream.

how to make new york-style cheesecake

Make sure the batter is uniform but do not over-mix.

how to make new york-style cheesecake

Pour the batter on top of the crust.

how to make new york-style cheesecake

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking.

how to make new york-style cheesecake

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools).

how to make new york-style cheesecake

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

how to make new york style cheesecake

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you dare to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

Cheesecake

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New York-Style Cheesecake

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

Ingredients

For the Crust

  • 1-1/2 cups graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

For the Filling

  • 32 oz (four 8-oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 2 teaspoons fresh lemon juice, from 1 lemon
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup sour cream
  • Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
  • Berry sauce, for serving (optional)

Instructions

For the Crust

  1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Serving size: 1 slice
  • Calories: 659
  • Fat: 43 g
  • Saturated fat: 24 g
  • Carbohydrates: 59 g
  • Sugar: 49 g
  • Fiber: 1 g
  • Protein: 11 g
  • Sodium: 464 mg
  • Cholesterol: 233 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Made this for our Sunday family dinner. Everyone loved it! It turned out perfect thanks to the detailed instructions. Is lemon typical for a NY Cheesecake? That came up when we were eating it. I love the subtle lemon flavor, but my son didn’t. I am guessing it is always there, but is so subtle you don’t notice it?

    • — Lydia on July 9, 2020
    • Reply
    • Hi Lydia, Not all cheesecakes have lemon; I just like the brightness it adds. Feel free to omit it if not everyone in your family likes it. 🙂

      • — Jenn on July 10, 2020
      • Reply
  • Hello,
    Thank you for sharing. I can’t wait to try it. I couldn’t find PHILADELPHIA Cream Cheese original. Can I use the light cream cheese instead? Thank you in advance.

    • — Hina on July 9, 2020
    • Reply
    • Hi Hina, I don’t recommend it — sorry!

      • — Jenn on July 9, 2020
      • Reply
  • Excellent! Easy to follow step by step instructions. Great photos. Used the 18 inch foil, worked well, with no leaks! No cracks! Moist and delicious! Made the berry sauce , fantastic ! I’m from NYC and this cheesecake is perfect. Thank you for your recipe and detailed explanation.

    • — Christine on July 8, 2020
    • Reply
  • I have been doing this cake for over 15 years, it’s Perfect!!
    Thanks for all your tips!
    Your tips work…

    • — Ellie Larsen on July 7, 2020
    • Reply
  • This was soooo delicious! My whole family loved it so much. I decided to top it off with a strawberry sauce. Probably the best cheesecake recipe out there

    • — Priscilla Alexander on July 7, 2020
    • Reply
  • This recipe is absolutely spot on for NY Cheesecake. My husband was skeptical until he saw the finished product and the first bite confirmed its perfection. The next time we make cheesecake, I’m coming right back to this recipe again. Thank you!

    • — Ginamarie on July 7, 2020
    • Reply
  • Best cheesecake ever. I have brought it to several dinner parties and everyone agrees. I tried making it with 3/4 cup key lime juice instead of the lemon juice and lime zest instead of the lemon zest and although different it was just as good.

    • — Nicole on July 6, 2020
    • Reply
  • This was amazing. I entered best cheesecake into google to find a recipe and yours was the first one that came up. It really is the best cheesecake that I have tasted even better than those from the Cheesecake Factory a restaurant in the States that as the name says specializes in all kinds of cheesecake.
    The recipe and instructions make it easy to make even for someone who rarely makes desserts. My family was impressed and has requested that I make it again for the family gathering this Christmas which is still many months away.
    I did not use the foil but placed my cake tin in a shallow paella dish before putting it into a large dish with water.

    • — Monica on July 5, 2020
    • Reply
  • I am a little worried. I don’t want to overmix the cheesecake batter. I have an electric hand mixer (in the lowest speed, it still goes pretty fast) and a regular whisk at home. Which way should I go?

    • — Niha on July 3, 2020
    • Reply
    • Hi Niha, I think you’ll be fine with the electric hand mixer. 🙂

      • — Jenn on July 4, 2020
      • Reply
  • Okay, of all the recipes on the internet… we picked your recipe. It was complicated but brilliantly illustrated. I followed the process/steps. It worked! The cake turned out exactly as hoped for. It was a showstopper. The family loved it. I’d do it again and we will soon. Thanks so much!

    • — Victor Ho on July 2, 2020
    • Reply
    • So glad it was a hit! 🙂

      • — Jenn on July 2, 2020
      • Reply
  • I have made this scrumptious cheesecake a few times. My favorite by far. Each piece can be personalized to taste and I halved the recipe this time for 2 of us. No waste…No weight gain.

    • — Brenda on July 1, 2020
    • Reply
    • Just took it out of the oven! It looks perfect !

      • — Anita on July 1, 2020
      • Reply
  • I’ve made A LOT of different cheesecakes and have tried a lot of different recipes.

    This is BY FAR my favorite! It’s so creamy and delicious! I made it a second time and overbaked it by accident…to the point where the internal temp was over 250 degrees F! I was so worried that it would be dry and crumbly…nope! It was still creamy and SO DAMN GOOD. Thank you for this recipe!

    • — Sarah Thompson on June 30, 2020
    • Reply
  • I’ve heard horror stories of cheesecake fails, all as you mentioned- over or undercooked, cracks, etc. this recipe has turned me into a believer. It was the first cheesecake I’ve ever baked And now I use this recipe every time and it has been perfect every time!!

    • — Belinda on June 30, 2020
    • Reply
  • Excellent! Creamy, luscious, perfect amount of lemon. It was so beautiful coming out of springform pan. The crust is buttery and not too sweet. Another winner from Jenn! Can’t wait to make it again and again!

    • — Noreen on June 29, 2020
    • Reply
  • This was my first time making cheesecake and honestly I think I did pretty good. This recipe is so easy to follow. The only thing is I would do less lemon maybe one teaspoon instead of two. I also used a medium pie pan because it was what I had, this recipe was enough for two cheesecakes.

    • — Aileen on June 26, 2020
    • Reply
  • This is about the 10th one I’ve made…I have an extremely hard to please nephew…he said it as good as any he’s ever eaten…he was a regular at the Cheesecake Factory restaurant near his house…now he’s a regular here

    • — Monroe Jones on June 24, 2020
    • Reply
    • 🙂 Glad it has passed your nephew’s test!

      • — Jenn on June 24, 2020
      • Reply
      • Hey 🙂 I baked this tonight and I checked it at 55min mark in the oven and it was going brown on-top, by the time the cooking time had finished it ended up to be quite brown in colour.. do you know why this would happen?

        • — Rachel Ware on June 26, 2020
        • Reply
        • Hi Rachel, Your oven may just run a bit hot. Next time, cover it with foil if it starts to get brown.

          • — Jenn on June 26, 2020
          • Reply
  • I’m keen to try this in my 9 inch pan, but I have only got 500g of cream cheese. Can I substitute the remaining 400g of cream cheese with ricotta and yoghurt mix?

    • — Jan on June 22, 2020
    • Reply
    • Hi Jan, I wouldn’t recommend it – sorry! You may want to give my ricotta cheesecake a try instead.

      • — Jenn on June 23, 2020
      • Reply
      • I only have a 7 inch springform pan. How much should I cut the recipe (1/4 or 1/3 etc) and how long should I bake it for? Please help 🙏🙏

        • — Niha on July 1, 2020
        • Reply
        • Hi Niha, I’d actually cut the recipe in half for a 7-inch pan. You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). Hope you enjoy!

          • — Jenn on July 2, 2020
          • Reply
          • Thanks for the quick reply, will do 👍

            • — Niha on July 2, 2020
  • I made this recipe for Father’s day and everyone devoured it. I am from New York and this is a true new york style cheesecake. It was so creamy and delicious. I could not get enough. I don’t have a stand mixer so I did it in my food processor.

    • — Maleeha Kiran Shah on June 21, 2020
    • Reply
  • First cheesecake I’ve ever baked in my life! My kids and I prepared it to celebrate Father’s Day today, as it my husband’s favorite cake. We absolutely loved it! Added this recipe to our baking collection. Many thanks, Jenn!

    • — Claudia B. on June 21, 2020
    • Reply
  • Very delicious recipe

    • — India on June 21, 2020
    • Reply
  • Because only had 2-8 oz blocks of cream cheese on hand, I halved the recipe and made in an 8 in round pan. I watched the oven carefully (closer to 60-65 mins of cook time for me but I didn’t track exactly). This is hands down the best cheesecake I’ve ever made! This recipe has earned a permanent spot in my recipe box!

    • — Liz on June 19, 2020
    • Reply
  • This is the perfect cheesecake. I made it exactly as it is written. It is 5 star,

    • — Diane on June 19, 2020
    • Reply
  • How do I get rid of the bubbles in the batter before baking? Or does it matter? Thanks!

    • — Helen on June 19, 2020
    • Reply
    • It really doesn’t matter, but you can try tapping the pan on the counter a few times before putting it into the oven. Hope you enjoy if you make it! 🙂

      • — Jenn on June 19, 2020
      • Reply
  • I made this cheesecake for my father’s birthday and it was delicious!! It was so creamy and not heavy although it has a lot of fat and dairy products. The best cheesecake i’ve ever made. The berry sauce on top of it is a must! It balances the sweetness of the cheesecake.

    • — Lucia on June 18, 2020
    • Reply
  • I made this for our 17th anniversary and it was perfect! This was the best cheesecake I have ever made! It was so smooth and creamy, my family loved it!
    The only changes I made was using my own gluten free flour mix and using gluten free Graham crackers for the crust. Thank you for a great recipe that was easy to follow, it tasted fabulous!!!

    • — Astra on June 16, 2020
    • Reply
  • Hi Jen,
    I made your cheesecake snd it was absolutely delicious. However, my pan is 9” and I felt it was a little too tall so would like to cut recipe by 1/4. How long do you think baking time would be if I do that?

    • — Nancy A on June 14, 2020
    • Reply
    • Hi Nancy, Hard to say for sure, but I’d guesstimate it would take an hour and 10 minutes to an hour and 15 minutes (but keep a close eye on it)!

      • — Jenn on June 15, 2020
      • Reply
  • I have made many cheesecakes over the years. A few years ago I discovered this one when I googled New York Style Cheesecakes. I have never tried another one since then. Its a favorite with family & friends. They actually request it! Creamy, delicious & yes, dense. I don’t make any berry sauce to go on top. To me, this cheesecake definitely doesn’t need any addition!

    • — Elaine on June 13, 2020
    • Reply
  • My family & I absolutely loved this cheesecake, taste & texture were perfect! I haven’t made cheesecake in 10 years & when I looked at my recipe book, I saw that I had made adjustments to ingredients, cooking temperature & time – as I couldn’t remember why I’d made those adjustments decided to start fresh with new recipe. I was a little worried as the mixture seemed runny, but I followed all directions as listed and cheesecake came out perfect- no adjustments needed! Will definitely saved& make again.

    • — Melissa Bliss on June 12, 2020
    • Reply
  • ABSOLUTELY DELICIOUS!
    Cut down the sugar to 1 cup and used brown sugar. I’m not gonna lie I used 12 inch heavy duty foil because I didn’t have the 18 inch, and I just put less water for the bath. Water did get in a little bit so during after letting it cool I removed the outside of the pan and let it sit in the fridge hoping it wouldn’t come out soggy. Didn’t come out soggy at all! Came out so perfect and SO delicious I won’t even be looking for other cheesecake recipes ever!!

    • — Maya on June 11, 2020
    • Reply
  • The texture was great and it looked beautiful. I would definitely cut down on the lemon! Instead of being able, it added a flavor that feels jarring and takes away from the delicate sweetness of the rest of it.

    • — Ellen on June 6, 2020
    • Reply
  • Hi,
    I followed directions to the “T”. No way my foil leaked. I got the 18″ heavy-duty…

    But my crust is soggy. Any suggestions? The only thing I can think of is I didn’t remove from spring pan soon enough. Not until 24 hours later.

    Thank
    you,
    Carolyn

    • — Carolyn Burrows on June 5, 2020
    • Reply
    • Hi Carolyn, it’s possible that even if you didn’t have any leaking, you got a bit of condensation inside the foil. If you make it again, it’s okay to remove the rim of the springform pan before you put it in the fridge. That will let it dry out a little.

      • — Jenn on June 6, 2020
      • Reply
  • This is hands down the absolute best cheesecake EVER. Only one I make and every time all comments are best they’ve ever had. Thank you thank you 🥰🥰🥰🥰🥰🥰🥰🥰🥰

    • — Deborah on June 5, 2020
    • Reply
  • Is it possible to cook the cheesecake without a water bath? lower temperature perhaps with longer time? Thank you for answering

    • — May on June 1, 2020
    • Reply
    • Hi May, you can eliminate the water bath without modifications; just keep in mind. Just keep in mind that the top of the cheesecake may crack. (You can hide the cracks though if you top the cake with fresh fruit.) Hope you enjoy!

      • — Jenn on June 2, 2020
      • Reply
  • Hi there, love the reviews on the cheesecake recipe! I am planning to make it this Friday. But, I have a couple of questions:
    1. Can I substitute the sour cream for heavy cream? I’ve experienced it gives a creamier feel.
    2. I don’t have a thick aluminum foil, how can I use the standard one to prevent any leaks?

    Thank you !

    • — Eppy on June 1, 2020
    • Reply
    • Hi Eppy, Heavy cream may work, but it might alter the texture of the cake and cause it to crack. I’d recommend sticking with sour cream for the best results. And you really can’t use standard aluminum foil without really increasing the chances of water leaking in. You could use this method in place of foil if you’d prefer. Hope that helps and that you enjoy!

      • — Jenn on June 2, 2020
      • Reply
    • Can i use 5 cream cheese blocks for this recipe?
      Susie

      • — Susie Perl on July 3, 2020
      • Reply
      • Hi Susie, cheesecake is pretty finicky; for the best results, I’d stick with 4.

        • — Jenn on July 4, 2020
        • Reply
  • Hi I tried to bake the cheesecake but forget to add in salt and sour cream!!! Omg will it affect the taste by a huge gap?

    • — Ming Yun on May 30, 2020
    • Reply
    • Don’t worry, Ming — it should be fine! You can spread a thin layer of sour cream over the top of the cooled cheesecake, if you’d like.

      • — Jenn on May 30, 2020
      • Reply
  • Would it work to put a separate pan of water in the oven to provide the humidity instead of the water bath?

    • — Laura on May 29, 2020
    • Reply
    • Hi Laura, you can. You may still get some cracks on the surface of the cheesecake with that method, but it’s a reasonable compromise if you aren’t able to do the water bath.

      • — Jenn on June 1, 2020
      • Reply
  • BEST. CHEESECAKE. EVER. This recipe is so easy to follow and tastes better then the cheesecakes I have had in NYC! Absolutely devine!

    • — Nelia McNicol on May 28, 2020
    • Reply
    • Hi I tried to bake the cheesecake a few hours ago and forget to add in salt and sour cream will it have a big impact on the taste?

      • — Ming Yun on May 30, 2020
      • Reply
      • Hi Ming, how did the cheesecake turn out?

        • — Jenn on June 1, 2020
        • Reply
    • Baked this last night, it was my first attempt and it is delicious 😋,thank you.

      • — Lebo on May 31, 2020
      • Reply
  • Is it a problem to do it without the water bath? I have a tiny oven and no deep roasting pan

    • — Liz on May 27, 2020
    • Reply
    • Hi Liz, it will work without a water bath; you just may get some cracks on the top of the cheesecake. You can easily cover those, though, with fruit or whipped cream. Hope you enjoy!

      • — Jenn on May 29, 2020
      • Reply
  • I made this cheesecake for the first time last week and my family told me it was the BEST cheesecake they had EVER had.
    Thank you so much for sharing this recipe. It is now in the favourites list for baking.

    • — Shital Gohil on May 27, 2020
    • Reply
  • Can I add raspberries or strawberries to the recipe.

    • — Roberta Pasquarello on May 24, 2020
    • Reply
    • Hi Roberta, cheesecakes can be pretty finicky so I wouldn’t fiddle with the recipe. Instead, you could add raspberries or strawberries to the top of the cheesecake like I do in this recipe. Hope that helps!

      • — Jenn on May 25, 2020
      • Reply
  • Hi! If I only have an 8in pan, should I halve the recipe or just cut by 1/4?

    Thanks!

    • — Jessie Chen on May 24, 2020
    • Reply
    • Hi Jessie, Yes, I’d cut the recipe in half for an 8-inch pan, You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). Hope you enjoy!

      • — Jenn on May 25, 2020
      • Reply
  • I would like to make this recipe this week on Sunday or Monday when I have the time to bake it but I won’t be eating it until Friday. Can I freeze it ?

    • — Daphna Gerendash on May 21, 2020
    • Reply
    • Sure! See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy. 🙂

      • — Jenn on May 21, 2020
      • Reply
  • Hello, I’ve made this recipe multiple times and I absolutely loved it each time. I am planning on making them in a mini cheesecake pan this time (similar to a cupcake pan but the bottom is removable), Is there anything I have to do differently?

    • — Elif Ozgel on May 19, 2020
    • Reply
    • Hi Elif, mini versions of this will work. You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • — Jenn on May 20, 2020
      • Reply
      • Hi jenn! Tried this last week using my 10 inch springform pan and it was great! I’d like to try it again using muffin pans. Would that work? Thinking of making cheesecake cupcakes?

        • — Chris on May 20, 2020
        • Reply
        • So glad you liked it! Muffin versions of this will work, but they will be a bit challenging to remove from the muffin tin. I think you could get away with skipping the water bath with these. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

          • — Jenn on May 21, 2020
          • Reply
      • Thank you so much, they turned out to be just as delicious! 🙂

        • — Elif Ozgel on May 23, 2020
        • Reply
        • So glad it worked out – thanks for the follow-up!

          • — Jenn on May 23, 2020
          • Reply
          • My family loved it!

            • — Diana on May 30, 2020
        • It tastes very good but very sweet. I will use this recipe again with half sugar.

          • — Kl on May 30, 2020
          • Reply
  • I don’t know what I did wrong. Could have been that I overmixed, but the cheesecake came out SOOO runny. Ugh, how am I supposed to know if the batter is overmixed? I used packets of cream cheese so I had to soften them first.

    I’ve made cheesecake for YEARS and this is the first recipe that came out as a disaster.

    • — Crystal on May 18, 2020
    • Reply
    • Sorry to hear you had a problem with this, Crystal! Is there any chance you made a measuring error?

      • — Jenn on May 18, 2020
      • Reply
  • Hi there, I just finished baking your recipe & I’m hoping it’d turn out good just like yours & the others. I made a mistake tho I didn’t read the packaging of the sugar. Instead of putting 1/4 tsp salt in the batter I put sugar.

    May I know if this would create a big impact on the overall taste?? Thanks!!

    • — Nicole on May 18, 2020
    • Reply
    • Hi Nicole, it’s such a small amount, that I don’t think the mistake will have a big impact on the taste. Please LMK how it turns out!

      • — Jenn on May 18, 2020
      • Reply
      • It turned out really good!! Thank you so much =)

        • — Nicole on May 19, 2020
        • Reply
        • So glad! 🙂

          • — Jenn on May 19, 2020
          • Reply
          • I never baked a cheesecake before but I wanted to make one for my mom’s upcoming birthday. I tried out this recipe and it came out absolutely PERFECT! It’s beautiful, no cracks, and tastes just as good as it looks! I’ll be using this recipe for the rest of time.

            • — Cassandra Spierenburg on May 27, 2020
    • I’ve baked cheesecake twice by using this recipe! It is absolutely amazing! It didn’t crack on the top and it had a lovely texture. This is definitely my go to recipe. Thanks for sharing it with us!

      • — Michelle on May 29, 2020
      • Reply
  • Wow. Very authentic. Just made it a couple of days ago everyone loved it. However, it was a little too sweet for our taste so next time will reduce the sugar. Otherwise, great cheesecake!!!!

    • — SG on May 17, 2020
    • Reply
  • This is absolutely amazing! I never made a cheese cake before and had no idea where to start. I found this and I am so thankful. Not only was it easy to follow but it also came out perfect! I’ve heard horror stories and was very intimidated. Not any more!

    Thanks!

    • — Brian on May 17, 2020
    • Reply
  • This recipe is simple and tasty. Extremely versatile as well and it’s super easy to add in your own flavors- oreo, sprinkles, chocolate, etc. I halved this recipe so I could make a 7″ and a 3″ which was the perfect amount of mix. The only part of the recipe I didn’t follow is adding sugar to the crust as I find the Graham crumbs that are sweetened with honey to be sweet enough for my taste.
    100% recommend!

    • — Shari on May 14, 2020
    • Reply
  • This is my go to cheesecake recipe! I made it twice, once with a 10 inch and a 7 inch springform pan. Every time I made it, it came out beautiful and delicious. Received so many compliments. Both times I used parchment paper underneath the crust for easier removal. I halved the recipe for the 7 inch as suggested. For me, the baking time took almost as long as the 10 inch. It’s worth the wait!

    • — Karen L. on May 10, 2020
    • Reply
    • Wow. Very authentic. Just made it a couple of days ago everyone loved it. However, it was a little too sweet for our taste so next time will reduce the sugar. Otherwise, great cheesecake!!!!

      • — SG on May 17, 2020
      • Reply
  • I did this for mother’s day. It came out creamy and with no cracks. I did get a little leak even though I followed directions with foil. The crust was a little soggy when I took it out but dried overnight in the fridge with paper towels. The result was a crispy delicious crust. I might try using a turkey bag next time before the foil. I had all ingredients room temp and followed ingredients except for the sugar, I reduced to 1 1/2 cups. The cheesecake had the perfect flavor.

    • — Morgan on May 10, 2020
    • Reply
  • Very good recipe! Love it so much! Made it once and turned out great! Def a recommendation! Thanks Jenn!

    Lynnie

    • — Lynnie on May 10, 2020
    • Reply
  • I used this recipe to make cheesecake for my brother’s birthday and it was amazing! This was my first time making cheesecake so I was very nervous as to how it would turn out. I used 1.5 cups of sugar since I didn’t want it to be too sweet, and it turned out perfect. For the water bath, since I didn’t have heavy-duty aluminum foil, I used the pan within a pot method. The cheesecake came out with no cracks and everyone was asking me for the recipe, I will definitely be sharing!

    • — Kiran on May 10, 2020
    • Reply
  • my 10 yo son used this recipe for a Mother’s Day cheesecake and topped it with chocolate-covered strawberries. It’s the BEST cheesecake I’ve ever tasted- we will def use this again and again!

    • — Mimi on May 10, 2020
    • Reply
    • Glad it was a hit (and I’m VERY impressed that your 10-year-old made it)!!

      • — Jenn on May 11, 2020
      • Reply
  • I made this recipe for my father’s birthday and it turned out wonderfully! I had some issues, mostly in that when the instruction said to put the tin foil on the underside of the pan, I misinterpreted this as putting it on the inside, between the cake and the metal, when it’s supposed to go on the outside of the pan. I also forgot to add the sour cream in, primarily because I was rushing (I had other obligations I needed to get to). It turned out alright, though! The cake was very moist, so arguably it didn’t even need the sour cream at all. The only thing I’d recommend is possibly cutting down the sugar if you want a cake you can eat more of a few bites of in one sitting. It’s very sweet.

    • — Julian on May 7, 2020
    • Reply
    • Julian,
      The sour cream adds another layer of flavor and helps balance out the sweetness of the sugar. The sour cream is needed😊

      • — Denise on June 8, 2020
      • Reply
  • My 13 year old son made this as he been trying different recipes and couldn’t figure it out with other websites as his results have been unkind. He tried your recipe. It came out luscious, light, and divine. Talk about a confidence booster! Whole family was super impressed. He found it so easy to prepare, too! Thank you!

    • — Leticia on May 7, 2020
    • Reply
  • Could I ask how long the cheesecake will last in the fridge after its made. Thankyou.

    • — Lisa on May 5, 2020
    • Reply
    • Hi Lisa, It will last nicely in the fridge for about two days. Hope you enjoy!

      • — Jenn on May 6, 2020
      • Reply
      • Will this recipe still work without the lemon? I have a few people in the house who don’t like lemon flavoring. Would cutting out the juice and zest work? Thanks!

        • — Charles R. on May 9, 2020
        • Reply
        • Yep, that’s perfectly fine. Hope you enjoy!

          • — Jenn on May 11, 2020
          • Reply
  • Hi Jenn! I want to make this recipe but I only have available 24oz (3 blocks) of cream cheese. Can I make it with only 3? If so, how should I adjust the rest of the ingredients? I have a 9 inch pan. Thanks for the help and the recipe!

    • — Marile Fonseca on May 5, 2020
    • Reply
    • Hi Marile, You could cut all the other ingredients for the filling by a quarter. If you don’t feel like doing the math, you could give these cheesecake bars a try. They’re delicious and don’t require as much cream cheese.

      • — Jenn on May 6, 2020
      • Reply
  • As an avid baker, I’m picky as to what recipe I choose to try and I have to share that this is one of the BEST cheesecakes I’ve ever made. I used a cherry topping and have made it 3 times everyone raves about how amazing it tastes. The only ingredient not in the recipe is Love – always add some love!

    • — Lisa G on May 4, 2020
    • Reply
  • Will this recipe fit in a 8 inch pan ?

    • — Sam on May 2, 2020
    • Reply
    • Hi Sam, Yes, but I’d cut the recipe in half. You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). Hope you enjoy!

      • — Jenn on May 3, 2020
      • Reply
  • I’ve made this several times and followed the recipe exactly. Turns out excellent every time. So delicious and worth your time. No cracks either!! Also delicious with any berry sauce of your choosing.

    • — Breanna on May 1, 2020
    • Reply
    • I would Love to try your recipe but its only the 2 of us.. can I make this work for a 7″ pan? Cut recipe in half????

      • — pam on May 4, 2020
      • Reply
      • Sure – bake time will be less – I’d start checking it at about 45 minutes. Hope you enjoy!

        • — Jenn on May 5, 2020
        • Reply
  • Can I put the springform pan into an aluminum foil roaster pan?

    • — Nicolas on April 29, 2020
    • Reply
    • Sure, I think that would work but because an aluminum pan won’t be as sturdy as a regular roasting pan, I’d rest the pan on a baking sheet for easy transport in and out of the oven. Hope you enjoy!

      • — Jenn on April 30, 2020
      • Reply
      • It worked like a charm! The only thing I had trouble with is the springform pan leaking. I’ll put it in a 10 inch pan next time. Excellent flavor! Thank you Chef!

        • — Nicolas on April 30, 2020
        • Reply
  • I liked the cheese cake flavor, but it turned out very wet – the cracker base and the cheesecake itself. Also the top turned out completely brown, although I had it on the recommended heat. Also it did crack despite the water bath 🤷 Do you have any idea why?
    Maybe I just prefer the no bake version of NY cheesecake!

    • — Sandra on April 28, 2020
    • Reply
    • Hi Sandra, Sorry you had some problems with this! If the cheesecake and crust were really wet, I suspect water from the water bath leaked in. If you feel confident that you properly wrapped the pan with foil, you may want to give this other method a try. And regarding the cracking, is there a chance you overmixed the batter? That’s the most likely cause of cracks on the top of the cheesecake. And if you find it’s browning a lot on top before the cheesecake was done baking, you can lay a piece of foil loosely on top of the pan. Hope that helps!

      • — Jenn on April 28, 2020
      • Reply
      • I made this cheesecake for my husband’s birthday and it way the best cheesecake I’ve ever made. The flavor and texture were excellent! My children, who were not happy about a birthday cheesecake, thought it was delicious too. I just wanted to say thank you for the delicious recipe.

        • — Amanda on May 16, 2020
        • Reply
  • Would it be ok to use a convection oven – same instructions on temperature and length of time?

    • — Michele on April 27, 2020
    • Reply
    • Hi Michele, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. If you feel strongly about using the convection setting, I’d reduce the oven temp by 25°F. Hope you enjoy!

      • — Jenn on April 27, 2020
      • Reply
  • I baked this cheesecake yesterday, and ate it this morning with my mum along with a cup of coffee. My mum usually doesn’t like to eat cake with her coffee, but said that this was surprisingly perfect.
    I am from the UK, and used “soft cheese” instead of cream cheese because this cannot be found in any of the supermarkets. But it turned out great! Cheesecake is one of my favourite desserts and I would rate this a 10/10.
    My 7 year old sister, however, wasn’t a fan because it tasted “too sweet”. Although she may be lying because she ate half a slice! (and this was a big slice because it is a big cheesecake).

    • — Barbara on April 24, 2020
    • Reply
  • Hi Jenn,
    It’s my first time to make a cheese cake for my husband whose favourite cake is New York cheese cake and his birthday is coming. If I only have a 7.5-inch pan, how much ingredients should I cut and anything different in making the cake?

    Thanks.
    Mary

    • — Mary Thio on April 23, 2020
    • Reply
    • Hi Mary, I’d suggest cutting the recipe in half. It won’t take as long to cook, so I’d start checking around 40 minutes. Hope your husband enjoys!

      • — Jenn on April 24, 2020
      • Reply
      • I made the cheesecake last night and the filling was lovely. But despite wrapping the pan properly in 18-in foil, the crust was really wet this morning. I wonder if it’s because I left plastic wrap on over night and maybe that allowed some condensation? I clicked on the “other method” you suggested for another reviewer. I don’t have another cake pan large enough but I do have a dutch oven that will fit in my toaster. I’m hoping this works! Starting now.

        • — Christine on May 5, 2020
        • Reply
        • The Dutch oven worked! But I will be ordering a larger cake pan so I can continue to forego the foil method (the Dutch oven vessel situation took just over an additional hour to bake). Such a gorgeous cake, gorgeous recipe. Thank you!!

          • — Christine on May 6, 2020
          • Reply
          • So glad it worked out! 🙂

            • — Jenn on May 6, 2020
    • Hi Jenn, I just tried and the taste is great however the texture seems extremely dense. Could this be due to over baking? Ie when I am cooling it, the cheesecake has cracked and no longer jiggly in the centre? I have a 9+ springform and cooked for 1 hr 45 mins. I would to try it again as I love cheesecakes! Not sure what was the error I made. Thanks!

      • — Grace on April 25, 2020
      • Reply
      • Hi Grace, NY-style cheesecake is generally pretty dense — was it dry? If so, I suspect it may have been a little over-baked.

        • — Jenn on April 26, 2020
        • Reply
  • Jenn – Thank You. This recipe is absolutely perfect! This was my first try at making cheesecake and I followed your recipe exactly as listed. It came out Perfect!!! My Family LOVED it!!! We’ve always bought cheesecake – NEVER AGAIN!

    • — Tina (Wisconsin) on April 23, 2020
    • Reply
  • Jenn this recipe is fantastic! Anyone that knows me knows I am a sucker for cheesecake. The berry topping pulls it all together. Definitely have made more than one due to everyone in my family loving it! My 1 year old loves it too, in small portions that is 😉

    • — James on April 22, 2020
    • Reply
    • I only have a 6-inch pan, can I half the recipe? Will it work? How about the temperature and time setting?

      • — Camellia on April 28, 2020
      • Reply
      • Hi Camellia, You could get away with using a 6-inch springform pan if you halve the recipe. I’d keep the oven temperature the same and start checking it at 45 minutes. Hope you enjoy!

        • — Jenn on April 28, 2020
        • Reply
  • Can this be modified for a chocolate cheesecake?

    • — Paula on April 21, 2020
    • Reply
    • Hi Paula, I don’t recommend modifying this to make it chocolate — cheesecakes can be so finicky. Instead, I’d look for a chocolate cheesecake recipe. Sorry!

      • — Jenn on April 21, 2020
      • Reply
  • My family loved it! Easier than I thought it would be.

    • — Paula on April 21, 2020
    • Reply
  • This is my second time making this cheesecake. It is everything that all the 5 start reviews are saying! My husband said last night, “This is the best cheesecake I have ever eaten! You could serve this at any high end restaurant!” I love this site. Most every time I make something from here it turns out fantastic. Thanks so much Jenn!

    • — Kelly on April 20, 2020
    • Reply
    • ❤️ Glad it was a hit!

      • — Jenn on April 20, 2020
      • Reply
  • Seriously the best cheesecake ever!

    • — Holli on April 18, 2020
    • Reply
  • Despite wide and heavy duty kitchen foil, and my best efforts at making the dish water-tight, water seeped into it, which was somewhat heart-breaking after all this effort.
    I also found that the cake is too rich (I’m not usually one to be put off by fat or sugar). Would not recommend.

    • — Corentin on April 14, 2020
    • Reply
  • I was hesitant to try this recipe as I don’t like to use a lot of eggs and not just because I’m scared of an eggy flavour. I only buy organic eggs and they’re pricey and precious!
    Not to mention almost 1kg of cream cheese.
    However my sister and nephew were flying over to visit me and I knew I had to make this. I followed the recipe exactly and I was very pleased with the outcome. Extremely smooth and creamy, no egg taste, a very good cheesecake!
    I only gave four stars though because my base always turns out wet, which is sad.

    • — Umm Bonjon on April 13, 2020
    • Reply
  • OMGee!!!! So delish! I didn’t use the recipe for the berry sauce or the crust. But this cheesecake is RIDICULOUSLY DELICIOUS!

    • — Yolanda on April 12, 2020
    • Reply
  • My husband loves cheesecake and is very picky about how they taste and he loved this one. It’s a keeper.

    • — Janet on April 11, 2020
    • Reply
  • Made it for my boyfriend the night before. he could not wait to wake up to try it he loved it! I halved the recipe for my 6-inch pan. Thank you for your instructions and the amazing recipe!

    • — Natalia Vladimirovna Snigurskaya on April 10, 2020
    • Reply
  • This is the ONLY recipe I use. Always get comments that it’s the best cheesecake they have ever had. Hands down the absolute best. Thank you!

    • — Deborah on April 8, 2020
    • Reply
  • Made this for a friend’s virtual birthday on Zoom. Followed the recipe exactly, and it turned out superb: rich, moist, dense, and tasty. Served it with a raspberry sauce. The one drawback is that I am forced to eat the whole thing all alone. Just checked the nutritional info. Eeek– get out the fat pants.

    • — Catydid on April 7, 2020
    • Reply
  • The 460 rave reviews before this one got it right – this is an amazing, creamy delicious cheesecake and I think the best I’ve ever had (and I’ve had a few in my day)! The lemon and sour cream add just the right amount of “zing” and the berry sauce is a perfect compliment. Jenn Segal – I will be making this many more times and singing your praises! Good job!

    • — Becky on April 6, 2020
    • Reply
  • I tried this recipe, and although it was tasty, it was not really New York cheese cake. Way too sweet, even though I cut the sugar in half. Anyway, it was good in a pinch, but I will seek out another recipe. I made this recipe for a birthday cake, and feel sad for letting the birthday person down. They are not too picky, but I could see that they were not impressed. “Maybe tomorrow after being refrigerated longer it will taste better…?”
    Sorry, but this is not a very good recipe.

    • — Heather Way on April 5, 2020
    • Reply
    • I agree with Heather Way. This is a light fluffy, sweeter cheesecake. It is misleading to call it New York style. I made it for Easter yesterday, and my family agreed.

      • — Kim R on April 13, 2020
      • Reply
  • Love this cheesecake!! The best flavor, amazing texture and so rich. The first time I made it it did crack a bit, but I don’t mind it was still a great cheesecake. The only cheesecake recipe I’ll make!

    • — Karina on April 4, 2020
    • Reply
  • This was the best New York cheesecake I’ve had. It was very much to my liking -just the right sweetness with some tartness, texture was perfect (not overly creamy unlike others that feel like getting stuck in my thorat), therefore not cloying at all. I just loved it so much I couldn’t stop eating it! Thank you for this recipe!

    • — Celine on April 4, 2020
    • Reply
    • This is the only recipe I use for cheesecake since discovering it. Great flavor. Good consistency. My only complaint, dispite the water bath, mine still cracks around the edges.

      • — Barbara Douglas on April 8, 2020
      • Reply
  • Hei from Norway
    I made this cake. I followed some tips from the other comments like no adding the lemon juice but the zest. I added just 2 tsp of vanilla and just one cup of sugar. It was great. Sweet enough and nice strawberry mousse on the top.

    • — Lili on April 3, 2020
    • Reply
  • First time I made cheesecake! It came out perfectly. I only had 24 oz of cream cheese, so I mathed everything in the filling by 3/4 (I used 4 eggs plus 1 yolk because eggs are hard to math) and that made a nice layer of cheesecake for the crust. Baked it about 70 minutes, then let it sit in the waterbath in the oven another hour before taking out to cool. This cheesecake comes out delightfully dense yet still fluffy, exactly the texture I was looking for. 4 stars because the flavor didn’t quite pop the way I hoped. I think I’m looking for more sour cream flavor, but not sure if I can simply put more of that in without making the recipe flop. Will have to experiment, and try with the lemon juice. Overall, highly recommend. I made a simple compote with frozen berries for topping.

    • — Betsi on April 2, 2020
    • Reply
  • Recipe looks great, can’t wait to try it! Do you have any suggestions for how to alter the measurements and baking time for a 7-inch springform pan?

    • — Mary on April 2, 2020
    • Reply
    • Hi Mary, I’d probably cut the recipe in half. It won’t take quite as long to cook, so I’d start checking around 40 minutes. Hope you enjoy!

      • — Jenn on April 2, 2020
      • Reply
  • Wow!!
    I misplaced my recipe (which I have loved for 20 years.) And so I tried this one. It is so creamy and delicious. My new go-to!! (The only thing I altered was that I left the zest out.) So yummers!!!

    • — Hannah on March 30, 2020
    • Reply
  • I just made this cheesecake and it turned out fantastic!! I was kind of scared to try and make one but this recipe looked good. I will definitely make this again!! P.s. this was the very first cheesecake I ever made

    • — Holly on March 30, 2020
    • Reply
  • Is it possible to adapt this to make it gluten free? I’m considering subbing with Bob’s Red Mill gluten free all purpose flour or arrowroot powder… Thoughts?

    • — Ashton on March 28, 2020
    • Reply
    • Hi Ashton, for the crust, you could prepare the crust with gluten-free graham cracker crumbs. (If you can’t find gluten-free graham cracker crumbs, you can make your own with gluten-free graham crackers.). For the filling, gluten-free flour should be fine. Hope you enjoy!

      • — Jenn on March 29, 2020
      • Reply
      • So, I happened to be out of graham crackers and ended up making the crust with almond flour with a touch of cinnamon and it was better imo. 😉

        • — Hannah on March 30, 2020
        • Reply
  • Hello again! I had another question. I made this cheesecake it looks great it just browned up more than I was expecting. When you say “move oven rack to lower position” does that mean to the very lowest position? I moved it to the second from the bottom position. Which made me wonder if that’s why it browned so much?

    Thank you for actually replying too. Love your recipe!

    • — Ashia on March 27, 2020
    • Reply
    • Hi Ashia, happy to help! Sounds like you had the oven rack in the right position. All ovens are a bit different though, so next time, if you find that it’s browning on top before it’s fully cooked through, you can always cover it loosely with foil for the remainder of the baking time. Hope that helps!

      • — Jenn on March 29, 2020
      • Reply
  • I just looked at the macros and can’t believe its over 600 calories per slice! I made this before reading how many calories it was and would recommend anyone making it either to only add the lemon zest not juice unless you want it more like a lemon cake.

    • — Mom on March 27, 2020
    • Reply
  • Can I use parchment paper under the crust for an easy transfer after the cheesecake is done?

    I’ve made this before (without the parchment paper) and it was delicious!

    • — Ashia on March 25, 2020
    • Reply
    • Glad you like this! Yes, using parchment under the crust should be fine. 🙂

      • — Jenn on March 25, 2020
      • Reply
    • I used parchment and it made it worse.

      • — Barbara Douglas on April 8, 2020
      • Reply
  • First time making cheesecake and IT CAME OUT GREAT! THANK YOU FOR SHARING YOUR RECIPE!

    Only tweak I made was mixing nilla wafers and graham crackers together with my homemade butter for the crust.

    • — SamanthaV on March 12, 2020
    • Reply
  • This is a fantastic cheesecake! So decadent and delicious! I also made the berry sauce and it looked beautiful on the cake and tasted so fresh. A real show stopper! I have lots of sauce leftover so I’ll be making waffles & pancakes this week! Thank you again Jenn for your no fail and amazing recipes!

    • — Linda on March 9, 2020
    • Reply
    • 🙂

      • — Jenn on March 9, 2020
      • Reply
  • Hi Jenn,
    My daughter and I have made this twice now and it has been the best cheese cake ever. The berry sauce takes it over the top. I also use the berry sauce for waffles and ice cream…very dangerous stuff. Freezes wonderfully. The illustrations and step by step instructions make creating this recipe very easy.
    Thanks again for providing us with this wonderful recipe. We also love the cookbook.
    Ed

    • — Ed McLaughlin on March 3, 2020
    • Reply
  • Hi Jenn,

    Thank you for sharing this recipe, it truly is foolproof! And thank goodness for no cracking open the oven and leaving it that way🤞waiting for no cracks to form!! I really loved the texture of the cheesecake and it looked perfect.

    However, I felt it’s a tad too sweet – I know, I know, it’s a personal preference. That being said, when I looked up at other similar recipes, they all use somewhere between 1 cup sugar to 1 1/3 cup. Is there any specific reason why (other than sweet tooth 😊) this recipe uses almost double the amount of sugar? I am hoping berry sauce will help cut down the sugary feel.

    ~Preethi

    • — Preethi on February 21, 2020
    • Reply
    • Glad it turned out well, Preethi! I haven’t compared this to other cheesecakes, but it’s fine to cut back on the sugar a bit.

      • — Jenn on February 22, 2020
      • Reply
  • Hi,
    I’ve made this cheesecake twice now.
    The first time the foil ripped a little in the bottom so water got in.
    The second time I baked it in a spring form tin inside a cake tin in the water bath. A puddle of water formed on the top of the cheesecake.
    And BOTH times, the cheesecake rose a lot and browned and cracked a lot on top!
    What am I doing wrong?!?!? 🙁

    • — Alison Jagger on February 19, 2020
    • Reply
    • Hi Alison, I’m so sorry you’re having issues with the cake! It’s normal for it to rise and brown a bit on top but it shouldn’t crack. It sounds like your oven might be running a little hot. Have you checked it recently? I’m not sure what would explain the puddle on top of the cheesecake – are you using a regular oven?

      • — Jenn on February 20, 2020
      • Reply
      • Beautiful creamy perfection!! Your instructions make it so easy, and no cracks. I made a cherry sauce to go with it. I bet I could sell these for a pretty penny. Better than any restaurant New York to LA. Thank you. I have your cookbook. Everything is over-the-top!

        • — Shannon Angstadt on February 21, 2020
        • Reply
        • 😊

          • — Jenn on February 21, 2020
          • Reply
  • Awesome recipe! Family raved about it.

    • — Becky on February 17, 2020
    • Reply
  • Your recipe is phenomenal!!!! I’ve never made a cheesecake in my life. I’m doing a 52 bake challenge this year. I made this cheesecake for my brother on his birthday. He said it was high end restaurant quality. My brother doesn’t give a compliment unless he really means it!

    • — Amie Canup on February 2, 2020
    • Reply
  • best cheesecake ever! i’ve made it for my boyfriend’s birthday, for christmas, and just for fun and it never fails. cooking it in a bain-marie has always given me a crack-less, perfect cheesecake. thank you jen 🙂

    • — Camilla on January 28, 2020
    • Reply
  • I love this recipe! How can I adjust it for 4 inch springform pans?

    • — Sarah on January 25, 2020
    • Reply
    • Hi Sarah, It should work to divide the batter into 4-inch springform pans. Baking time will be different so keep a close eye on them! Hope you enjoy. 🙂

      • — Jenn on January 28, 2020
      • Reply
  • Thank so much for your recipe. It turned out picture perfect, I can tell by the aroma and appearance it is going to be gloriously delicious ! Wonderfully written and illustrated recipe. I have been cooking for 75 years (since was 6 years old) and am madly in love with cooking. First Cheesecake I have ever baked. This is for the freezer to be served for my 17 year old Granddaughter’s Birthday February 22, NY style cheese cake is her favorite of all desserts . Thank you again.

    • — Brooks Lott on January 23, 2020
    • Reply
    • Happy Birthday to your granddaughter!

      • — Jenn on January 23, 2020
      • Reply
      • I’d like to make this in a 6-inch springform pan. What adjustments to cooking time should I make?

        • — Lilly on February 9, 2020
        • Reply
        • Hi Lilly, You could get away with using a 6-inch springform pan if you halve the recipe. I’d start checking it at 45 minutes. Hope you enjoy!

          • — Jenn on February 10, 2020
          • Reply
    • Just wanted to follow up on my review of January 23, 2020. I froze the cake and we served the cake that I baked for my Granddaughter’s 17th birthday to 12 people which included 6 true “Foodies” and 3 self acclaimed “Food Snobs” on February 22, 2020. The cake got total pluses from all 12 people. All of the Foodies and Food Snobs said that it was without a doubt the best Cheesecake they had every had. I used your recipe exactly as written and it was my first attempt at baking a cheesecake.. Am sharing your recipe with them at their request. Thank you again for your marvelous recipe.

      • — Brooks Lott on February 23, 2020
      • Reply
      • Yay! 😊

        • — Jenn on February 23, 2020
        • Reply
  • I made this cheese cake for my nieces birthday since this was her request. I started googling the best New York Style Cheese Cake and so here I am . I followed the recipe exactly and made the berry sauce as well. It was the best cheese cake and everyone at her gathering just loved it. I will make this cheese cake again and again.

    • — Sherry on January 21, 2020
    • Reply
  • I did not make this as I make the FOOLPROOF NEW YORK CHEESECAKE from Cooks Illustrated which is very similar but does not use the waterbath or aluminum fool and since everyone who has eaten it states that it is the best that they have eaten (I am sure that they are over embellishing) I do not vary when they ask that I bring it.

    • — buffugly on January 20, 2020
    • Reply
  • Made this for a gathering. Another outstanding recipe from Jenn! Turned out exactly as pictured! Make sure cream cheese is at room temperature!

    • — Shellie H on January 20, 2020
    • Reply
  • I have only made a couple of cheesecakes and I was concerned about how it would turn out. Your recipe sounded like it would work well with the flour added and the water bath. I made sure my ingredients were smooth but not overbeaten. I took my cheesecake out after about 1hr and 40m I had a hard time telling if it was done enough. I left it in the water for 45m then put in the fridge overnight. I decided I should have left it in slightly longer because when I cut it the middle seemed weaker and didn’t stand up as well (I cut 16 slices). It tasted absolutely delicious, the consistency was great. I got rave reviews people were amazed I made it. Thank you so much! If you added a picture of an almost done one and then a done one to help know when to take it out of the oven I think that would be helpful!

    • — Hannah on January 19, 2020
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  • I plan to make individual cakes in muffin tins. Should I do anything different?

    • — Christy on January 16, 2020
    • Reply
    • Hi Christy, mini versions of this will work, but they will be a bit challenging to remove from the muffin tin. I think you could get away with skipping the water bath with the minis. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • — Jenn on January 17, 2020
      • Reply
      • I’m wondering if I can substitute the flour for cornstarch? I’m hoping to make this gluten-free, I have gluten-free Graham crumbs.

        • — Lyndsey Laureta on March 3, 2020
        • Reply
        • Yes, Lyndsey, cornstarch should work in place of the flour. Hope you enjoy!

          • — Jenn on March 3, 2020
          • Reply
  • I have made this cheesecake half a dozen times now. It is easy and thoroughly enjoyed by all who have tasted it. Thank you.
    Kim

    • — Kim on January 14, 2020
    • Reply
  • I have been looking for the perfect NY cheesecake recipe for a long time and I’ve finally found it! I baked it for a friend’s birthday and everybody was in love with it. I am Italian, I live in Italy and I love baking and cooking dishes from all around the world. Even if ingredients such as Graham crackers cannot be found here, the recipe turned out to be amazing. This is THE NY cheesecake recipe.

    • — Martina on January 12, 2020
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  • Been baking cheesecake for 20 years. This is the easiest and tastes great. Made it for Thanksgiving and Christmas. Whole family loves it. Thank you.

    • — Michelle on January 11, 2020
    • Reply
  • The recipe turned out perfectly! It just cracked a bit from the middle, how can I avoid this? I think I didn’t add enough water to the bain marie.

    • — Joanna on January 11, 2020
    • Reply
    • Hi Joanna, Is there a chance you overmixed the batter? That’s the most likely cause of cracks on the top of the cheesecake.

      • — Jenn on January 13, 2020
      • Reply
  • Perfect cheesecake recipe… loved it

    • — Chandana Singh on January 8, 2020
    • Reply
  • I threw caution to the wind, and used the 12” aluminum foil I had on hand. I was quite fortunate and didn’t have any leaks. THIS IS A FABULOUS CHEESECAKE.
    Also just ordered your cookbook, and eagerly awaiting its arrival. Happy 2020 to You! To good health and great taste!

    • — Christine on January 1, 2020
    • Reply
    • So glad you enjoyed it and thanks for your support with the cookbook! 💗

      • — Jenn on January 2, 2020
      • Reply
  • im gonna bake this tomorrow:) how many digestives biscuits should i use instead of graham crackers?

    • — Stef on December 27, 2019
    • Reply
    • Hi Stef, Unfortunately, I’m not sure – I’d use the 1-1/2 cups/200 g measurement.

      • — Jenn on December 27, 2019
      • Reply
      • This recipe is amazing!!
        I went from not knowing how to make cheesecakes to making perfect cheesecakes every time. I did modify a few things, I do some light baking and added the ingredients in the order that naturally came to mind. I beat room temp cream cheese in a stand mixer and added the sugar, then and slowly added eggs, lemon juice, vanilla, flour, sour cream (sub yogurt when out of sour cream). I also used less lemon, I love lemon but I’m not used to it being a huge flavor in cheesecakes. Sometime I add a little nutmeg and clove in the graham cracker crust for a festive kick!

        • — Natalie on February 22, 2020
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  • Made it exactly as the recipe was written with the exception of adding one vanilla bean and it was perfect! I took a deep breath and removed it from the oven when it was firm around the perimeter but still a little jiggly in the middle 4 inches or so. I let it come to room temperature and after a rest in the refrigerator overnight, it was perfect. Truly the creamiest cheesecake I’ve ever had. We topped it with canned cherry pie filling, which feels a little like cheating since we didn’t make our own, but it was really yummy. The perfect Christmas dessert.

    • — Sherry on December 27, 2019
    • Reply
  • Another fantastic recipe! I really appreciate your attention to detail, such as recommending that the hot water bath for this cheesecake rise to approx 1″ (one kettle of water only brought it to 1/2″ so I boiled a second pot). I don’t know if it made a difference, but I do know that your recipes always come out perfectly so I take care to follow them. Thank you so much.

    • — Monique on December 27, 2019
    • Reply
  • First time attempting to make a true NY cheesecake and I was up for the challenge. THIS recipe did it for me!! I omitted the lemon because I topped it with cherry pie filling and it was AMAZING!! I even made a slight mistake when I forgot to mix in the sour cream before pouring the batter in the pan. I had to mix it in very gently to avoid getting crust mixed into the batter. It still came out wonderfully without any cracks.
    So creamy and dense with a perfect graham cracker crust. I will definitely make this again. DELICIOUS!

    • — Jill on December 27, 2019
    • Reply
  • I made this recipe for Christmas dinner and it shared the dessert tray with many great pies. Hands down this was the most loved dessert of all! It came out PERFECT and this was my first attempt at making any cheesecake! Jenn’s recipes are easy to follow and PERFECT! I made her merengue cookies too…also PERFECT!

    • — Michele Cole on December 26, 2019
    • Reply
    • Can u make cupcakes from this receipe thankd

      • — Trish on February 14, 2020
      • Reply
      • Hi Trish, you can make these in a muffin/cupcake tin but they will be a bit challenging to remove. I think you can skip the water bath and you’ll need to reduce the baking time by a lot — I’d start checking around 25 minutes. Hope you enjoy!

        • — Jenn on February 15, 2020
        • Reply
  • This recipe is amazing! I made this cheesecake for my family for our Xmas dinner. I followed the recipe exactly and the results were the best I have ever achieved in making a cheesecake that tasted like I bought it in New York. It is super creamy and almost melts in your mouth. The slight taste of lemon pairs well with the berry sauce which also has lemon in it.
    The only thing I did slightly different is I used all raspberries for the berry sauce instead of the mixed berries and it turned out great. I received so many compliments on my dessert that most of it was eaten on the same day. It is a truly top notch dessert.

    • — CynthiaK on December 26, 2019
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  • I made this for Christmas and everyone loved it. Will definitely be baking this again in the near future.

    • — Donald on December 26, 2019
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  • Followed the recipe exactly and it came out amazing. First time making a cheesecake too!! Definitely recommend adding a bigger roasting pan with the water and have the springform pan in a dish without water when placing in the oven to ensure water will not get in the pan.

    • — Kendal on December 25, 2019
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  • Followed the recipe exactly but it was completely uncooked in the middle. AWFUL waste of time, money, and ingredients.

    • — john on December 25, 2019
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    • Per Martha Stewart’s advice, I put mine in at 375 degrees for 2 hours exact, then I simply opened the oven door for it to cool off for at least 45 minutes. My cheesecake was perfectly baked and textured!

      • — Isabel Pelcastre on December 27, 2019
      • Reply
  • I’ve never made a New York Cheesecake before so I didn’t question how much lemon was in this recipe. 2 teaspoons of lemon juice plus 1 teaspoon lemon zest? There’s a decently strong flavor of lemon which I don’t like. My husband and sister also tasted the lemon flavor as soon as they bit into a piece as well. I personally will either omit the lemon or cut the amount in half next time I make this. Other than the lemon it’s really good, very creamy and delightful. I also did not put sugar in the crust and it tasted great.

    • — Hannah on December 24, 2019
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    • I was in the same boat as you and for that reason only did I rate it 4 stars. It tasted like a key-lime cheesecake, but I also did not see the recipe for berry sauce until after the fact. I think the berry sauce would have made it perfect!

      • — Isabel Pelcastre on December 27, 2019
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  • I followed all of the instructions, went out and bought the damn foil and still wound up with water inside the foil. Christmas disappointment.

    • — Kathryn on December 24, 2019
    • Reply
    • Hi Kathryn, Please don’t worry…it’s possible that you got a bit of condensation inside the foil. It is likely only a bit soggy around the edge. I would remove the rim of the springform pan and let it dry out in the fridge – it will still be delicious!

      • — Jenn on December 24, 2019
      • Reply
  • I followed the instructions that where written with the photos included and not the ones in the recipe box. Please add to reduce the heat to 325 to your photo instructions. May cheesecake is ruined.

    • — Beth on December 24, 2019
    • Reply
    • I’m so sorry Beth!! I just updated the recipe so that would show up in the picture section.

      • — Jenn on December 24, 2019
      • Reply
  • Good Morning,
    After much deliberation and reading of reviews I have decided to make your cheesecake instead of the one I had planned on.

    I have all the ingredients except for the lemon. Would you recommend I buy one? I’m just wondering if omitting the lemon will greatly change the flavor or the consistency of the recipe.

    • — Beth on December 24, 2019
    • Reply
    • Hi Beth, you can omit the lemon juice and zest. It will still turn out well. Enjoy! 🙂

      • — Jenn on December 24, 2019
      • Reply
  • Hi there, for the cheesecake pictured in your recipe, did you use a 9 inch or 10 inch spring form pan? I was wondering if the baking time might be slightly longer for the 9 inch pan. Thoughts? Thanks so much!

    • — Andrea on December 23, 2019
    • Reply
    • Hi Andrea, Mine is about 9-1/2 inches. The bake time for a 9-in pan should be about the same. Hope you enjoy it!

      • — Jenn on December 24, 2019
      • Reply
  • I made this over Thanksgiving and it turned out the best. Gotta make this again for Christmas.

    • — Ella on December 22, 2019
    • Reply
  • Can’t wait to make this for my friends who just got engaged in NYC! Question-do you need to cover the top of the cheesecake in the springform pan when you leave it in the fridge overnight before serving? If so, what do you recommend covering it with? Thanks!

    • — Cami on December 19, 2019
    • Reply
    • Yes, Cami, I would cover it with plastic wrap. Hope your friends enjoy!

      • — Jenn on December 20, 2019
      • Reply
    • Hello, I’m thinking of making this for our Xmas Eve dinner. I don’t have a roasting pan. Would a 13x9x2 Pyrex dish work?
      Also, I only have a hand mixer. The kind with two beaters. Can I use that?

      • — Buffy Harwood on December 22, 2019
      • Reply
      • Sure, Buffy, both the pyrex and the hand mixer will work. Enjoy! 🙂

        • — Jenn on December 23, 2019
        • Reply
    • How would I alter the recipe for a 6” springform?

      • — Kristen on February 8, 2020
      • Reply
      • Hi Kristen, If you want to use a 6″ springform, I would suggest you halve the recipe. It won’t bake as long — I’d start checking it at 45 minutes. I’d love to hear how it turns out!

        • — Jenn on February 9, 2020
        • Reply
  • America’s Test Kitchen came up with a genius cheesecake hack. Don’t bother wrapping the pan in foil. Instead, set the springform in a cake tin that’s slightly larger (for my 9” springform pan, I set it in a 10” cake tin). Then put both in a large roasting pan. Fill the roasting pan with hot water as you would with any Bain Marie. Brilliant- absolutely no risk of water seeping into the cheesecake crust! Try it – it really works.

    • — Lorrie on December 19, 2019
    • Reply
  • I’ve made this recipe about 10 times now, everyone absolutely loves it! I had a quick question about adding some sort of chocolate. I saw someone mentioned taking a little batter at the end and adding chocolate then swirling it on top, would you suggest doing it this way or wait until the cheesecake cools completely and try to do a ganache drizzle? Thank you in advance!

    • — Chrissy on December 13, 2019
    • Reply
    • Glad you like this! I would add a ganache drizzle after the cheesecake cools. (Cheesecake is quite finicky, so I’d avoid fiddling with the recipe.)

      • — Jenn on December 13, 2019
      • Reply
  • This has been my go to recipe online for years now. It is simple to make, tastes amazing and my family and friends love when I make this. I have made it with strawberry topping, crushed up oreos w/oreo crust, etc. and each time it is perfect. I have been a pastry chef and this is easily my favorite recipe. My 12 year old can even make this.

    • — Tracy Myers on December 8, 2019
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  • Can I add some frozen fruits inside the cake? The cake, will it succeed to cook as planned?

    • — Victoria on December 5, 2019
    • Reply
    • Hi Victoria, cheesecake is pretty finicky so I wouldn’t fiddle with the recipe at all. Instead, you could add this berry sauce on top. Hope you enjoy if you make it!

      • — Jenn on December 5, 2019
      • Reply
  • My one concern is using a paddle attachment over the whisk. Does this make it dense? I’m striving for more of a light and fluffy cheesecake. Thanks, -Abby

    • — Abby on December 2, 2019
    • Reply
    • Hi Abby, you can use beaters here if you prefer but just a heads up that this cheesecake is a bit dense by nature. If you’d prefer something a bit lighter, you may want to give my ricotta cheesecake a try. Hope that helps and that you enjoy whatever you make!

      • — Jenn on December 2, 2019
      • Reply
  • kitchen hack that worked for me: aluminum foil was not wide like yours so I covered pan with foil and placed all into a “turkey” oven bag. IT WORKED FOR ME!

    • — Edith B Wetstein on November 29, 2019
    • Reply
    • Smart!

      • — Jenn on November 30, 2019
      • Reply
  • I made this lovely cheesecake yesterday and have frozen it for Christmas. It looks the same as yours and I really appreciated the careful nature of your instructions. I am sure you are correct with your wise addition of the small amount of plain flour to prevent the cracking! I will make the berry sauce to add on the day❤️

    • — Marian Saines ( East Geelong Vic Australia) on November 27, 2019
    • Reply
  • I don’t have sour cream, so could I use heavy whipping cream?
    Thanks!

    • — Julie Sylvester on November 27, 2019
    • Reply
    • Hi Julie, I’d stick with the sour cream here. Sorry!

      • — Jenn on November 27, 2019
      • Reply
  • My cheesecake came out brownish on top- does that mean it is overcooked? Thanks!

    • — Kelsey on November 26, 2019
    • Reply
    • Did it still wobble a little when you nudged the pan? If so, it’s probably not overcooked. Sometimes it may brown a little on top without being overbaked. Next time, if you see the top browning, just tent the top of the pan a little with foil so it can continue baking without getting too browned.

      • — Jenn on November 26, 2019
      • Reply
      • Can I add vanilla bean to this recipe instead of vanilla extract or a mixture of the two together ? If so is one bean more than enough ?

        • — Joe on November 27, 2019
        • Reply
        • Sure, Joe – One large vanilla bean should be perfect. I’d love to know how it turns out!

          • — Jenn on November 28, 2019
          • Reply
  • Hi Jenn! I plan to make your cheese cake for Thankgiving. I was wondering if this could be baked in a convection oven and if you could help me figure out what the difference in temp and time would be? Also saw another recipe that added 3 tbs of corn starch to add a more velvety texture. Could I do that with your recipe?

    • — Wendy J Scarborough on November 25, 2019
    • Reply
    • Hi Wendy, It’s really best to bake cheesecake in a regular oven but it may work. If you want to give it a try, reduce the temperature by 25°F. I don’t recommend adding corn starch here – sorry!

      • — Jenn on November 25, 2019
      • Reply
      • Thank you Jenn! I’ll take your advice on both matters!

        • — Wendy J Scarborough on November 26, 2019
        • Reply
      • Can this be made with out the crust?

        • — Tina Mercado on December 23, 2019
        • Reply
        • Hi Tina, It can but you’ll need to use this method for baking instead of the foil. (The crust acts as a barrier in case any water seeps in.)

          • — Jenn on December 24, 2019
          • Reply
  • Can imitation salt be substituted for regular salt? I have made this cheese cake before and everyone loved it, as well as myself. Since I made it last, my consumption of sodium must be limited, which is the reason for this note. If I can’t substitute, then I must not eat any but let my guest enjoy.
    Thanks,
    Gil B.

    • — Gil Bruce on November 24, 2019
    • Reply
    • Hi Gil, Honestly, I’d just leave out the salt. It’s not a critical ingredient here.

      • — Jenn on November 25, 2019
      • Reply
  • Hey, Jenn! I completely forgot to spray the pan!! What kind of disaster am I looking at when this thing is cooked?

    • — Jennifer Reid on November 24, 2019
    • Reply
    • Hi Jennifer, I wouldn’t worry too much. Just run a thin knife around the edges when you take it out of the oven. Even if it sticks to the edges and cracks a little as it cools, you can cover the cheesecake with berries or whipped cream and no one will know!

      • — Jenn on November 25, 2019
      • Reply
  • Hi Jenn, do you think this would last 3-4 days in the fridge before serving for a birthday get-together? Really love cheesecake, and I’m a bit scared to try making one, and I know I can trust your recipes from previous experience!

    • — Melissa on November 23, 2019
    • Reply
    • Sure, Melissa, but I wouldn’t push it any longer than that.

      • — Jenn on November 23, 2019
      • Reply
      • Thanks for the quick advice Jenn, much appreciated!

        • — Melissa on November 24, 2019
        • Reply
  • I have always enjoyed baking but have never been brave enough to bring a cheesecake to an event. Since this recipe came into my life, I have been expected to bring cheesecake to any family gathering. This recipe is amazing!!! Super simple to follow and the cheesecake comes out perfect! Thank you!

    • — Adriana N on November 18, 2019
    • Reply
  • Also, can I put 2 cheesecakes in the oven at the same time???

    • — Nicole on November 14, 2019
    • Reply
    • Sure — that may increase the bake time a touch, so keep a close eye on them!

      • — Jenn on November 14, 2019
      • Reply
  • can you suggest ingredients for a gluten free crust?

    • — Frieda on November 11, 2019
    • Reply
    • Hi Frieda, You could prepare the crust with gluten-free graham cracker crumbs. (If you can’t find gluten-free graham cracker crumbs, you can make your own with gluten-free graham crackers.) Hope that helps and that you enjoy the pie!

      • — Jenn on November 11, 2019
      • Reply
  • Absolutely The Best Cheesecake!!! I followed the recipe exactly except for the lemon gratings but did use fresh squeezed lemon juice. I made a sour cream icing and cherry topping. My husband loves all the fancy toppings. However, the cheesecake did not need either of these additions. It is smooth, creamy and delicious. I cooked it for 1 hour 35 min then let it cool in the water bath. This is real New York cheesecake. Thanks for the recipe!

    • — Catherine on November 8, 2019
    • Reply
  • I don’t know if someone already asked, but, can this recipe and steps be made in mini molds, as individual servings? like in these mini molds: https://www.amazon.com/Norpro-Nonstick-Cheesecake-Handles-count/dp/B0006IW02M/ref=sr_1_5?keywords=mini+cheesecake+molds&qid=1572811646&sr=8-5
    Also, can I skip the water bath?
    I will deeply appreciate your comment on this 🙂

    • — Adriana on November 3, 2019
    • Reply
    • Hi Adriana, mini versions of this will work. I do think you could get away with skipping the water bath with the minis. You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • — Jenn on November 4, 2019
      • Reply
  • You mentioned cream cheese room temp.
    What about the sour cream and eggs?
    Do they need to be at rm temp?

    • — Eric on November 3, 2019
    • Reply
    • No, Eric, it’s only important that the cream cheese is at room temperature. Hope that clarifies and that you enjoy the cheesecake! 🙂

      • — Jenn on November 4, 2019
      • Reply
      • Turned out perfect! I’d leave a pic but it’s been slaughtered already.
        Thank you for the recipe. I think next time I’ll add a splash of peppermint oil for the holidays. Thoughts?
        Maybe add some cocoa and mint?
        Mmmmmmmmmm

        • — Jill S. on November 10, 2019
        • Reply
        • Hi Jill, Glad you enjoyed this! A splash of peppermint oil would work but I wouldn’t deviate from the recipe much by adding other ingredients to the mix — cheesecake is pretty finicky. You could definitely add whatever ingredients/embellishments to the top of the cheesecake after it’s baked/cooled. 🙂

          • — Jenn on November 11, 2019
          • Reply
  • I have to start by saying I am not a cook. But your recipe is so well explained that it would be difficult to go wrong. I live in the UK and what they call “cheesecake” is just a parody so decided to try yours and it’s simply like heaven. Thanks a lot for taking the time to give it to us with such clear instructions.

    • — Alicia Mejia on November 3, 2019
    • Reply
    • So glad you had success with this! 🙂

      • — Jenn on November 4, 2019
      • Reply
    • Love your comments.

      • — Susan Cece MacVicar on December 21, 2019
      • Reply
  • Wow. Best cheese cake ever. I have made several different recipes and am always looking for something better. I don’t have to look any farther this was great. Thank You

    • — Scott on October 29, 2019
    • Reply
  • What temperature do you cook it at

    • — Joan on October 21, 2019
    • Reply
    • Hi Joan, the crust gets baked at 375°F/190°C and once you add the filling, it should be baked at 325°F/160°C. Hope that helps!

      • — Jenn on October 21, 2019
      • Reply
    • This is an excellent cheesecake and my family says it tastes way better than store bought cheesecake. My crust came out perfect but I cooked my cheesecake at 325 and it browned on top and turned the same color as the crust, but it was still very very liquidy on the inside. Is there a different temperature I can try? Or what went wrong?

      • — Sarah on December 22, 2019
      • Reply
      • Hi Sarah, sorry you had a bit of a problem with this. Did you bake the cheesecake on the lower middle rack in your oven? If not, that will definitely make a difference. If you did, and try this again and find that the top is browning before the center is done, you can lay a piece of foil on top of the pan to keep it from browning while it continues to bake. Hope that helps!

        • — Jenn on December 23, 2019
        • Reply
        • I only have two racks in my oven, which one should I bake it on?

          • — Niha on July 2, 2020
          • Reply
          • Hi Niha, If one of the racks is not already in the center position, move it there to bake the cheesecake on it. Enjoy!

            • — Jenn on July 4, 2020
  • My daughter and I made this yesterday for upcoming 🍁Thanksgiving dinner and couldn’t resist a slice! I topped it with the berry sauce and it was so delicious! I was disheartened because I had some leakage but it didn’t affect the flavor or texture! I did leave out the sugar from the crust and reduced the sugar in the filing to 1 1/4 cups. The added lemon is divine…🍋✨ my cake looked just the photo!
    Jenn, your recipes are so reliable and make me feel like I can cook! For that, I am so grateful!

    • — JessieG on October 13, 2019
    • Reply
    • 💗
      Hope you had a great Thanksgiving!

      • — Jenn on October 13, 2019
      • Reply
  • How would you make this Oreo? Can you add any cookies to the batter? If i did an Oreo crust would I mix it with graham crackers as well?

    • — Karen on October 3, 2019
    • Reply
    • Hi Karen, If you’d like to use an oreo crust for this, no need to mix in graham cracker crumbs as well. And cheesecake can be pretty finicky. I haven’t tried mixing anything like cookies into the batter, so it’s hard to say for sure how it will impact the recipe. You could sprinkle chopped Oreos on top to be safe. If you do try it with the cookies mixed in, I’d love to hear how it turns out!

      • — Jenn on October 6, 2019
      • Reply
  • So pleased with this recipe, made for a friend’s birthday. He loved it and so did I. I halved the recipe and used a 6″ springform pan. It had a lot of probing with my Thermapen and took it out the first time at 150 degrees. It seemed way too liquidy so returned to oven and ultimately took out at 162. There were also oven issues of my own doing. Bottom line, it tasted fabulous, great texture and it got rave reviews from my guests. I definitely learned a lot and have added my notes to the recipe. The crack in the middle was the perfect place for the birthday candles.

    • — Linda on October 1, 2019
    • Reply
  • I didn’t have sour cream, so I’m using 1.2 dl double cream instead. How will that affect cooking time? A bit confusing to have cooking time 1:55 on top and 1:30-1:45 in the text, but 1:45 for the cake + 10 min for the bottom is what makes the 1:55, right?

    • — Jan Erik Horgen on September 29, 2019
    • Reply
    • Hi Jan, Although I don’t have experience with double cream, I don’t think that using it will impact baking time. And I’m sorry you found the way the timing is written to be confusing. Yes, you’re correct – the 1:55 is the combined timing for the crust and the filling. Hope that helps and that you enjoy!

      • — Jenn on October 1, 2019
      • Reply
  • On Thursday I will be making this cheesecake as a birthday cake for someone special and am very excited to try your recipe because of the many outstanding reviews posted. I’ve also been peeking at many other recipes on your website and will be coming back to explore further.
    In the meantime, I have a question regarding eggs. I have been baking for many years and large eggs used to weigh 55 grams each, now the so called large eggs weigh much less than that. I’d like to know how many grams your large whole eggs weigh out of the shell so I can duplicate that amount when making the cheesecake. Sure would appreciate your feedback. Thank you.

    • — Linda on September 24, 2019
    • Reply
    • Hi Linda, I just weighed a large egg out of the shell and it was 50 grams. Hope that helps!

      • — Jenn on September 26, 2019
      • Reply
    • Hi Jenn: Thank you so much for your speedy reply. I sincerely appreciate it. I am making the cheesecake tomorrow and feel more confident now due to your feedback and will move forward with more confidence with the knowledge you provided. I’m excited to try this recipe for a friend that has been a NY cheesecake fan for many years. I will let you know how it comes out.

      • — Linda on September 26, 2019
      • Reply
  • I have made several cheese cakes used numerous recipes. this by far had the best results. This is a 5 star restaurant quality cheese cake and so much cheaper than eating there.

    • — Ken chisholm on September 22, 2019
    • Reply
    • How can I determine how long a thicker cheese cakes needs to cook for? I want to make one that I’d about 7″ – 8″ thick. Also, any suggestions to where I could buy different size cheese cake pans? I’ve only been able to find the standard size.

      • — Ken chisholm on September 22, 2019
      • Reply
      • Hi Ken, I actually wouldn’t recommend making a much thicker cheesecake as I don’t think it will bake evenly (and I haven’t seen deeper cheesecake pans — maybe because it’s unlikely that it would be baked that way). Hope that helps!

        • — Jenn on September 23, 2019
        • Reply
      • Amazon has a 3 pack of springform pans, different sizes. So does my grocery store.

        • — Susan Cece MacVicar on December 21, 2019
        • Reply
  • I tried this recipe and it turned out horrible. I followed the recipe down to a T and it turned into Basque Burnt Cheesecake and looks nothing like the picture listed. Upon further research, I found the recipe is that of a basque and that needs to be noted so people like myself aren’t attempting their first cheesecake and ruining someone’s birthday because of it.

    • — Edward Hobbs on September 21, 2019
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  • Do you have to do the warm bath for the baking? I can’t find a roasting pan big enough! Thanks!

    • — Alyson on September 19, 2019
    • Reply
    • Hi Alyson, you really do need the water bath for this. If you’d like a recipe that doesn’t require one, these cheesecake bars are delicious — hope that helps!

      • — Jenn on September 19, 2019
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  • Can I scale this recipe down to using a smaller 6inch pan? Thanks!

    • — Steve on September 12, 2019
    • Reply
    • Yes, Steve, I think you could get away with using a 6-inch springform pan if you halve this. It won’t need to bake as long; I’d start checking it at 45 minutes. Hope that helps! 🙂

      • — Jenn on September 12, 2019
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  • This recipe was perfect. Never made this kind of cheesecake and it turned out amazing. Everyone loved it! This recipe is probably the best recipe I could ever use/find. If you want to make a good cheesecake, use this recipe for sure. So happy with the results 🙂

    • — Tiffany on September 7, 2019
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  • Hi Jenn, I am looking to make this delicious looking cheesecake this weekend, I am after some clarifications for the metric measures, can I assume the 1/2 cup sour cream is 123g, then for the oven conversion, 375 f is 190c and 325f is 162c? Thanks in advance.

    • — Nenny on August 30, 2019
    • Reply
    • Yes, Nenny – sorry those were missing. The recipe has been updated. Hope you enjoy it!

      • — Jenn on August 30, 2019
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      • As I sit here enjoying another slice of this delicious cheesecake, one word ‘aahhhhmazing’ Thanks Jenn for the recipe and the clarifications. You have made my first cheesecake attempt so easy. The berry sauce is to die for…😋

        • — Nenny on September 2, 2019
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        • So glad it turned out well, Nenny!

          • — Jenn on September 2, 2019
          • Reply
  • Do you actually need the lemon for the baking? I was hoping to do a chocolate ganache instead of fruit

    • — Haven on August 26, 2019
    • Reply
    • No Haven, it’s fine to omit them if you prefer.

      • — Jenn on August 26, 2019
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    • I have 8 inch spring form pans. Do I need to half the recipe or just have leftover batter?? Can you maybe guide me as to what to do?

      • — Nicole on November 14, 2019
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      • Hi Nicole, Yes, I’d cut the recipe in half and use an 8-inch pan, You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). You might also check out these cheesecake bars – it’s basically the same recipe but half the amount. Hope that helps!

        • — Jenn on November 14, 2019
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  • What if you don’t have a paddle attachment?

    • — Haven on August 26, 2019
    • Reply
    • Hi Haven, beaters will work also if you don’t have a paddle attachment. Hope you enjoy!

      • — Jenn on August 26, 2019
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  • My first time making cheesecake was a success thanks to this recipe. Turned out amazing! Guests and family loved the cheesecake! I added blueberry sauce and it couldn’t of been better! My only complaint was the crust wasn’t big enough to fit all the filling. I would recommend making more crust. Other than that, amazing and simple recipe!

    • — Sofia on August 23, 2019
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  • I have only made cheesecake a few times, but this cheesecake came out perfectly. I got rave reviews from my guests. One said it was the best home made cheesecake he’s ever eaten. I think I took it out of the oven at the right time and followed the directions as written. It did not sink in the middle and looked beautiful. I will keep this as my go to cheesecake recipe.

    • — Jo Jean Pettit on August 21, 2019
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  • Second year making this for a birthday. It really is the perfect cheesecake recipe!!

    • — Valerie Treichel on August 14, 2019
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  • Made this three times this week and it comes out perfect every time!!

    Handy Tip: Instead of the second foil sheet wrap, is use a slow cooker liner to ensure water doesn’t creep into my cheesecake crust.

    • — DebbieSue on August 13, 2019
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  • This was truly the best cheesecake ever! It is now a family favorite! Thank you!❤❤❤❤

    • — Lisa Corbett on July 27, 2019
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  • Everything went wrong (oven turned off while cooking… spilled water in cheesecake while pouring it into the bath…) and this cheesecake still turned out EXCEPTIONAL. Thank you!

    • — Meg Farley on July 26, 2019
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    • This cheesecake was exceptional in taste and well worth the trouble. Warning, it was expensive to make but worth it. But I would say it serves 16 to 20 as it is so very rich the pieces must be small.

      • — June Taylor on August 2, 2019
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  • Made this cheesecake for my cousin & my brother birthday which was July 13th & July 17th & they absolutely loved it! Delicious cake!

    • — Kim on July 22, 2019
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  • Its wonderful! I’ve made it any number of times.

    • — Lisa Sullivan on July 21, 2019
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  • I did exactly as the recipe but it still cracked and coloured on the top. Took it out after 1hour 20 minutes as it was definitely done. A bit disappointed on the appearance but will try again at a slightly lower temperature next time.

    • — Jayne Clough on July 20, 2019
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    • Jane – Sounds like your oven temp may be off. Get an oven thermometer and verify it’s heating to the temp you need it to and not going over. Hope this helps!

      • — DebbieSue on August 13, 2019
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      • OMG. Raves all the way around for this recipe! Looked at so many different ones and so happy I settled on this one.

        Forgot my niece’s oven was convection and panicked when I remembered at about an hour. It was pretty brown on top. Thought for sure it would be dry and yucky. But no!

        The 2nd “backup” cake turned out perfect BUT got broken into the night before the party. LOL. Both were absolute perfection.

        Made a simple strawberry sauce with water, sugar, and a dash of vanilla.

        Everyone couldn’t stop raving about it!

        • — Leslie Rzeznik on August 25, 2019
        • Reply
        • So glad it was a hit (and the cake “break-in” made me laugh)! 🙂

          • — Jenn on August 26, 2019
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  • I love to bake, but was years before I tried making a cheesecake. This is the 3rd recipe we’ve tried. It is absolutely phenomenal! The only thing I did different was no crust. We just don’t care for a crust. It was super easy to follow the recipe and came together very quickly. Baked up wonderful. This is definitely the recipe I will be using from now on!

    • — Pam Weikle on July 20, 2019
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  • This was my first cheesecake ever. Holy cow!! It came out perfectly. My husband couldn’t stop raving about it. As good as any restaurant cheesecake we’ve eaten.

    • — Eileen Lynn on July 19, 2019
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  • I made your New York cheesecake it came out perfect every person who had it said it was the best cheesecake they have ever had I give you five stars thank you so much

    • — Diane Wilson on July 13, 2019
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  • Perfect recipe! This cheesecake is amazing, best recipe for cheesecake I’ve used. Big hit, family loved it, none left over. You might want to make two if you’re serving more than a few people.

    • — Donna on July 13, 2019
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  • Made this cheesecake for July 4th BBQ and it was delicious and people wanted the recipe. I have one question though – I followed directions to the letter however my graham cracker crust stuck to the bottom. Any thoughts on what I did wrong?

    • — Joann on July 6, 2019
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    • Hi Joann, sorry to hear the crust stuck to the pan! Did you spray the inside of the pan (bottom and sides) with non-stick spray?

      • — Jenn on July 7, 2019
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    • I use a sheet of parchment paper to make sure it doesn’t stick. Hope that helps!

      • — DebbieSue on August 13, 2019
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  • Insert all the superlatives ever right here…this cheesecake (with the berry sauce) was spectacularisimo! My guests swooned. I did too.
    I used Nairn’s GF Oat Grahams and GF Jules All-purpose gluten free flour (both ordered from Amazon) to make this a gf cheesecake my niece could eat. And still the whole thing was the best cheesecake and berry sauce all my guests had ever eaten (and that included some memorable cheesecake eating experiences within the crowd).
    Unanimous vote, the berry sauce for the big win!

    • — Patty on July 5, 2019
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  • I forgot to rate your recipe five stars in my last review. Sorry.

    • — Jeanette on July 4, 2019
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  • I’ve been baking for 50 years. I’ve tried a lot of bad recipes in that time. The recipes online are often a sad joke. Just being honest here. The directions leave things out, and often make mistakes. Then the final result is an expensive, time wasting disaster. Not so with this cheesecake. Directions perfect! Cheesecake perfect! You know what you’re doing Jenn Segal! Thanks so much for the awesome free recipe! You need to teach the Food Network how to do it. So many of their recipes are duds. I have made a few good things from that website. But, when deciding to try a new one with them I go through the recipe and use my own good judgment in figuring out if it is a bad recipe. Wish you much success. You obviously have worked hard. You deserve it!

    • — Jeanette on July 4, 2019
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    • I don’t understand the recipe because I don’t see where it says the amount of each ingredient.

      • — Cole on July 24, 2019
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      • Hi Cole, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!

        • — Jenn on July 24, 2019
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  • How Large Is the Cake

    • — Joshie on July 1, 2019
    • Reply
    • Either nine or ten inches in diameter depending upon the size of your springform pan. Enjoy!

      • — Jenn on July 1, 2019
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  • Made my first cheesecake ever using this recipe. It turned out phenomenal. Thank you so much!

    • — Jacob on June 30, 2019
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  • If I wanted to make this a vanilla bean cheesecake would I sub vanilla bean paste for the vanilla extract?

    • — Mike on June 15, 2019
    • Reply
    • Sure!

      • — Jenn on June 18, 2019
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  • This was the best cheesecake I have ever make! It was perfect!
    Absolutely fabulous!❤️

    • — Laura on June 13, 2019
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  • This is the best New York cheesecake recipe I’ve found. It reminds me of the Stage Deli cheesecake I had as kid! My family and I love it and I’ve made it for almost every occasion!

    • — Vamomofthree on June 11, 2019
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  • I’ve made this cheesecake twice now and absolutely love it. Best recipe for authentic New York Cheesecake!

    • — Zachary Radow on May 31, 2019
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    • Hi Jenn
      Can you give me your tips on freezing this?

      • — Mona on June 17, 2019
      • Reply
      • Hi Mona, there are freezing instructions at the very bottom of the recipe. 🙂

        • — Jenn on June 17, 2019
        • Reply
  • Holy cow. I am a cheesecake snob and my husband doesn’t usually care for it…this recipe pleased us BOTH! He even talked about it at work and had to take some to share! It is smooth, creamy, and the lemon adds just enough to it! So, so good. Jenn, your recipes never disappoint. You are my go to for every new recipe I try!! Thank you!!!

    • — Beth on May 29, 2019
    • Reply
    • ❤️

      • — Jenn on May 29, 2019
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  • OMG! If you think of the best cheesecake you have ever had in your life, this recipe is it. I never made a cheesecake ever. I tried your recipe and I just cloned the best cheesecake I have ever had. I have made it 4 times in the last 2 months and it comes out perfect every time!!!! I read many of the reviews and it looks like this is very common!!! Thanks so much for sharing!!! Also, it goes without saying but this is a 5 star recipe!!! Best cheesecake of all time!!!!!!!!!

    • — steven on May 29, 2019
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  • Hi Jenn and greetings from Finland!

    I just made this cheesecake and it started to turn brown after about 45 minutes and there is also one small crack. I wasn’t bright enough to use foil on top of the cake when this happened🙄 But it still looks delicious and I just can’t wait for tomorrow to taste it. I’m sure I will make this cheescake again and wanted to ask what went wrong to avoid same thing happening next time. I followed the steps carefully and even controlled the oven temperature with a seperate thermometer. I don’t trust my oven very much😄 Could the reason be that I opened the oven many times to check the cake. This obviously lets out the steam every time. Could this be my problem or could it just be my not so state of the art oven?

    • — Tuulia Kuoppamäki on May 16, 2019
    • Reply
    • Hi Tuulia, You can resolve the issue of the top browning by, as you mentioned, loosely covering the top of the pan with foil when you begin to notice the browning. Between the browning and the crack, I’m wondering if the cheesecake was a bit overbaked. While tempting, I’d avoid opening the oven while you’re baking – it can definitely have an impact on the finished product. Hope that helps at least a bit!

      • — Jenn on May 16, 2019
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  • Hi Jenn. I have a question. What brand of springform pan did you use for this cheesecake? Thank you.

    • — O on May 12, 2019
    • Reply
    • Hi O, The springform pan is by Kaiser (I believe Williams Sonoma sells them).

      • — Jenn on May 14, 2019
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      • Thank you.

        • — O on May 16, 2019
        • Reply
  • Hi Jenn! Thanks for sharing this recipe 🙂 I’ve made it about a dozen times now over the last year or so, and have played around with the time for making small cheesecakes (I’ve figured out to put it in for 40 minutes in my convection oven, for anyone looking to make a small version of this! Also, halving this recipe yields about 8-9 small 4-inch mini cheesecakes, depending on how much of a crust you have in there…)

    Tip for getting the cheesecake out of the springfoam pan: beforehand, cut out a circle that’s the same size or just slightly smaller than the bottom of the springfoam pan (make sure to use the smaller diameter of the pan’s bottom, not the lip of the bottom piece, as the guideline), leaving a few tabs of extra parchment paper on opposite ends. It takes a bit of practice, but you can thread the tabs through where the bottom and the side of the pan connect, before you fasten the pan closed. Pull the tabs through all the way, and either fold them up the sides or underneath the pan, then proceed to wrapping the pan in the tinfoil! Additionally, you can cut out strips of parchment paper to line the inside of the pan, to give you a nice clean edge when you take out the cheesecake! For even more ease, you can REALLY lightly grease the parchment paper (works best with a spray, but if you’re careful, butter/oil will also spread) too.

    Jenn, I do have a question though… I want to make coffee, chocolate, and berry swirls in future cheesecakes (not all in one cheesecake though lol). How do I go about doing this? I want to keep the flavours separate from the parts of the cheesecake batter that won’t be flavoured… so how do I do this? Do I put aside some of the batter once it’s all mixed, and add in the flavour to that small amount, then mix it in once the main batter is in the pan?

    Thanks again for sharing this amazing recipe and the detailed instructions!

    • — Jillian Dasti on May 5, 2019
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    • Thank you for all this useful info, Jillian! Yes, that’s what I’d do for the coffee and chocolate. But for the berry version, I wouldn’t combine the berry mixture (I assume jam) with the batter; it will be too diluted in color. I’d just dollop it sparingly on top and take a knife and swirl it in. I would love to know how it turns out. 🙂

      • — Jenn on May 6, 2019
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      • If i use half the recipe how many inches of a springform pan will i be needing? And are the baking instructions same then?

        • — Ahmed hassan on May 12, 2019
        • Reply
        • Hi Ahmed, I think you could get away with using a 6-inch springform pan if you halve this. Baking instructions would be the same but it won’t need to bake as long; I’d start checking it at 45 minutes. Hope that helps! 🙂

          • — Jenn on May 14, 2019
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      • Followed the recipe, wrapped the pan twice in the wide foil and still the water bath leaked into it. I’m so discouraged! This was to be dessert for Christmas, now it will be a soggy mess. I’ve tried using the roasting bags too and water still made it in. I’m ready to give up on the water bath.

        • — Liz on December 22, 2019
        • Reply
        • Hi Liz, Sometimes you can get a bit of condensation inside the foil. It is likely only a bit soggy around the edge. I would remove the rim of the springform pan and let it dry out in the fridge – it should be just fine. Promise! (Next time, you might try this methodfor leak-proofing the pan.)

          • — Jenn on December 22, 2019
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  • Perfect.

    • — Yurdakut on May 4, 2019
    • Reply
  • I absolutely love New York style cheesecakes, but I’ve been very intimidated about making a baked cheesecake. Being a mom to a three year old doesn’t give me much to to bake anymore, but I was able to steal some time to myself and after reading over your recipe a few times, I went for it. I’m so glad that I did! Everyone loved it at Easter and now I’m going to make it for Mother’s Day. What is your advice about adding a swirl of pureed strawberries to the batter? I was thinking of adding half of the batter to the pan, a swirl of strawberry purée, then the rest of the batter with more purée. Would that mess up the recipe? Trying to switch it up and add more tang (I loved the lemon flavor!). Thanks for this fail proof recipe, I don’t want to mess it up!

    • — Faith on April 27, 2019
    • Reply
    • Hi Faith, I know how hard it is to find time to bake with little ones. My kids are teenagers now but I just spent a weekend with my 4- and 5-yr-old nephews and was reminded that you do not get a break! So glad the cheesecake worked out. I have never done a swirl with this recipe but if you wanted to try it I would start with a small amount of puree (a few tablespoons) and dollop it over the top of the filling, and then swirl it with a knife. You can always serve more on the side or as a sauce if you want more intense fruit flavor. Hope that helps!

      • — Jenn on April 28, 2019
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      • I’ll definitely be making this several more times this year, so I will start with your suggestion and experiment more with our “for our house only” cakes. My Easter cake browned a bit on top too but definitely didn’t affect the flavor. Thanks for your advice!

        • — Faith on April 28, 2019
        • Reply
  • Thanks for your reply ! I don’t know for sure but I guess I may have beaten it too long. I will try again soon as the first time it was perfect and delicious !! Thanks !

    • — Char on April 26, 2019
    • Reply
  • Jen I made this once before and it was heaven ! I made this for Easter and it didn’t turn out so good…I can’t figure out what I did different. The only thing I did do was after the cheesecake stayed in the pan with water you said to put it in the refrigerator. I did not do this because I thought it was still too hot. It was very dense an looked like it collapsed a little. Can you help ! I loved this the first time !!

    Thanks !!!

    • — Char on April 24, 2019
    • Reply
    • Hi Char, I don’t think that leaving it out of the fridge would cause it to collapse. Collapsing is usually a result of over-mixing the batter after the eggs are added. This incorporates too much air, which causes the cake to rise in the oven and then fall as it cools. As for the texture, cheesecakes are generally pretty dense — was it dry? If so, it may have been over-baked.

      • — Jenn on April 25, 2019
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  • This was my first attempt making a cheesecake and it came out PERFECTLY. The lemon was a nice addition and the cake was rich and fluffy. It was a hit at Easter dinner!

    • — Anna on April 22, 2019
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  • I’ve tried several cheesecake recipes and NONE have turned out as perfectly as this one. I’ll definitely be making this again.

    • — Home Cook Harry on April 22, 2019
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  • Thank you so much for such a fantastic and easy to follow recipe!! This was the first time I’ve ever made cheesecake because I always found it too intimidating. It browned a bit on the top so next time I think I’ll cover it with foil for the last half hour, but otherwise it was perfect! I made it for Easter so I omitted the lemon and added 3/4 cup crushed Mini Eggs to the filling. It was a huge hit!

    • — Micky W on April 21, 2019
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  • Made this today, for Easter…it was sooo yummy! Served with diced fresh strawberries & whipped cream…to die for ❤️

    • — debs on April 21, 2019
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  • Have you ever subbed the flour for cornstarch or gluten free flour??

    • — Lena on April 19, 2019
    • Reply
    • I haven’t tried it, Lena, but I think it’d work fine.

      • — Jenn on April 20, 2019
      • Reply
  • Can I make this without a crust ?

    • — Janice on April 18, 2019
    • Reply
    • Yep!

      • — Jenn on April 19, 2019
      • Reply
    • same instructions though right? with a waterbath, will the cake be soggy?

      • — janice on April 19, 2019
      • Reply
      • Yes, same instructions. The crust does provide some extra protection against water that may seep into the pan, but if you wrap the pan well it shouldn’t be an issue. Maybe do three layers of foil just to be safe.

        • — Jenn on April 19, 2019
        • Reply
  • Made it so many times. Love it! Really Good

    • — Carmela Burton on April 17, 2019
    • Reply
  • Thank you for this; I used your recipe because it was so straightforward, and frankly, because you were so detailed about the foil. (It just seemed like exactly my kind of nitpicky!) So I’m a recent expat, and in Spain the ‘cheesecake’ is more like panna cotta. I was really craving the real thing. I followed the recipe as closely as able, and my results are seriously picture perfect. A few substitutions were necessary: oat&honey tea biscuits subbed for graham crackers; coconut oil subbed for the non-stick spray; full-fat greek yogurt subbed for sour cream. I found some oil seeped out into the foil, and I wonder if that ever happens to you, or if it’s from the biscuits I used? Cheers!

    • — Alicia on April 15, 2019
    • Reply
    • So glad it turned out well, Alicia! I think the oil is from the biscuits; that happens to me when I use gingersnap cookies for the crust for another recipe.

      • — Jenn on April 15, 2019
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  • Absolutely delicious!! I’ve always found cheesecake intimidating so this was my first one. Followed recipe exactly as written and it was perfection – smooth, light, and the hint of lemon really impressed. I got so many compliments! The only issue is that a little water somehow mysteriously snuck through both layers of tinfoil, even using the large sheets. I was so careful so not sure how it happened, but it was still great. Thank you for my new go-to recipe!

    • — Katie on April 13, 2019
    • Reply
  • I made the New York style cheesecake for my granddaughters birthday. It was a big hit! I was nervous about the extra step about wrapping the pan and setting it in water however it turned out absolutely perfect! Creamy and no cracks or dryness at all. My best home made cheesecake recipe so far and I will make again!

    • — Kathy on April 13, 2019
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  • OMG!!! Love, love this cheesecake. In general I love anything and everything lemony but this combo is out of this world. Thanks for sharing.

    • — Sylvia on April 12, 2019
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  • This Cheesecake has been a hit at every gathering and in my home! It never lasts long. It’s perfected for cheesecake lovers everywhere! My husband is picky about his cheesecake, but this recipe is perfect to him! Thank you for sharing!!

    • — Ashly Evans on April 11, 2019
    • Reply
  • This recipe is not only wonderful on its own, but much more. It becomes the base for a multitude of add “ins” and “add” ons. Chopped candy bar toppers. Swirl in caramel sauce, chocolate sauce, liquor, go crazy. Use different flavorings. Orange, champagne, cherry instead of vanilla. Top with canned cherry pie filling. I think you get the drift.

    • — Akhila on April 11, 2019
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  • I always had a favorite New York Style Cheesecake of my own but I thought I would try this one and I fell in love with it. It style has the same taste of a nice creamy New York Style Cheesecake but it wasn’t as heavy. It was really nice and airy. The mixed berries on it really set the cheesecake off. I was so impressed with it that I made another one to take to work and within the hour it was gone. More people came to me looking for the cake because they heard it was so good they wanted to try it for themselves. So back to the kitchen!
    I have to confess that I am new to your website but I have tried out several of your recipes and all have been wonderful that I will be buying your book next!

    • — Janet on April 11, 2019
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  • I’m in the process of baking this now. I love a New York style cheesecake so I’m sure it will taste delicious. Of course I tasted the batter, did not add the lemon zest or juice but looking forward to a creamy cheesecake!

    • — Brenda Price on April 10, 2019
    • Reply
  • I made this cheesecake for my favorite son-in-law for his birthday. His raves were never ending. I had made cheese cake before but had the cracking problem. However, following your recipe and not over beating was the trip. Thank you so much.

    • — Georgetta Busler on April 9, 2019
    • Reply
  • Could you use parchment paper for the bottom for easier transition to a serving dish?

    • — Morgan on April 9, 2019
    • Reply
    • I assume you mean that you’d place it on top of the bottom of the springform pan? If so, yes, that would work. Enjoy!

      • — Jenn on April 9, 2019
      • Reply
      • I made this cheesecake yesterday for my son’s 17th birthday… I was very careful to go by the directions. I baked it for an hour and a half… The top was nicely browned, but I didn’t want it to brown any further… The cake was a bit jiggly, but not overly jiggly… So I took it out and did exactly what the directions said to do… About 8 hours in the fridge, I cut into it, and the center wasn’t done. I was so disappointed 😭 next time I will leave it in for an hour and 45 minutes and cover the top with foil?

        • — Christiane on June 2, 2019
        • Reply
        • Sorry you found it to be a bit undercooked! Yes, I would leave it in the oven a bit longer and cover it with foil when it starts browning. Hope your son had a nice birthday! 🙂

          • — Jenn on June 3, 2019
          • Reply
  • Can I use a glass bake ware?

    • — JR on April 4, 2019
    • Reply
    • Hi JR, If you plan to make this in a glass baking dish, I’d recommend using this recipe instead. Hope you enjoy if you try it!

      • — Jenn on April 4, 2019
      • Reply
  • Can this be baked on the convection setting on my oven, or is it better to use the standard bake setting?

    • — Traci on March 28, 2019
    • Reply
    • While you can use the convection setting and reduce the oven temp by 25 degrees, I always test my recipes using the standard setting, so for the most predictable results, I’d stick with that.

      • — Jenn on March 29, 2019
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  • So this was the first cheesecake that I ever attempted. I’ve grown up watching my mom make me jello cheesecakes when I tell her that’s what I want for my birthday instead of cake. I decided I wanted to try to make a real one and finally decided I liked your recipe the best. And oh my goodness. My parents couldn’t even wait the full wait time and after barely two hours decided they needed to try it. And ultimately decided it was the best thing ever. To the point my mom has now said she’s getting up and eating another piece at midnight when we actually reach the 8 hour rest time. This is amazing and extremely easy to make. If you wanna be like my sister add a bit of Nutella on top with whipped cream and it’s “something from the cheesecake factory” highly recommend this to everyone. Only tough part is the wait.

    *** I took out the lemon. Becuase I am allergic to citrus but it was still a hit and my dad said he’s glad I left it out.

    • — Mallory on March 11, 2019
    • Reply
  • Very good recipe but I don’t quite understand how to get the cheese cake to not turn brown on top. I actually skipped baking it in the water and just had the water separate at the bottom of the oven to keep it moist and turned my temp down to 310 and adjusted the bake time to it. It began to brown at the 30hr mark. Still came out gorgeous with the perfect texture. Just not a fan of the brown top look.

    • — Madison Mullen on March 11, 2019
    • Reply
    • Hi Madison, If you’re finding that the top is browning before the rest of the cheesecake is done cooking, I would cover it with foil at the first hints that it’s turning golden. Hope that helps!

      • — Jenn on March 12, 2019
      • Reply
      • Can I add strawberry jam and swirl it throughout? Would I still cook it the same?

        • — Brittany on June 13, 2019
        • Reply
        • Hi Brittany, cheesecake can be pretty finicky– I wouldn’t recommend swirling the jam into the batter because I’m not sure how that will impact the finished cake. Instead, I’d suggest drizzling it on the top. You may also want to consider topping it with berries like in this recipe.

          • — Jenn on June 14, 2019
          • Reply
  • As many others, I am not the person who normally leaves a review!!!

    But OMG Jenn!!! This recipe is exquisite!! I made it for my mother in law, who is a big cheesecake fan! She and all the guests love it!! Thank you for sharing this recipe with us!!

    The only variation was I didn’t use the sugar for the crust! and as a note to myself, I will put some foil paper on top, around the last half an hour of baking, as mine started to brown, specially more on one half than the other. So it looked a little uneven in color when it was done. But that is my ovens fault! So since the color looked uneven and a bit to brown for a cheesecake, I covered the cheesecake with a layer of cold berry sauce (your recipe) and a lot of fruit on top.

    • — Laura on March 7, 2019
    • Reply
  • This cheesecake is amazing. In 8 weeks, I have made it 3 times and it’s been perfect each time even though I always omit the lemon zest and juice. I’m looking to make it again but with a shortbread crust this time around. Since I want to use a different crust, are there any other changes I should be making based on this? Thank you.

    • — Oyinda on March 7, 2019
    • Reply
    • So glad you’re enjoying the cheesecake, Oyinda! I think it’d be delicious with a shortbread crust; no other changes necessary. Please lmk how it turns out!

      • — Jenn on March 7, 2019
      • Reply
      • All hail queen Jenn!!!!! I made the cheesecake and the recommended berry sauce for a friend’s birthday but made 4 changes to the cheesecake recipe: I used shortbread cookies for the crust; since shortbread cookies already have a high butter content, I only used about 40 grams of butter; I skipped the lemon zest; I skipped the lemon juice. When some guests at the party realized that I don’t make it “commercially”, their comment was “that needs to change tonight”. Thank you for a great recipe. And for making me look good.

        • — Oyinda on May 26, 2019
        • Reply
  • Hi Jenn. I have made this cheesecake 3 times in 8 weeks and I can’t get over the fact that it turns out great each time. I’m looking to switch things up a bit by using a shortbread crust. Since I’m doing this, are there any other changes you will recommend so the cake still turns out great? Thank you.

    • — Oyinda on March 6, 2019
    • Reply
    • Hi Oyinda, Glad you like this! No, don’t think any additional changes would be required if you use a shortbread crust. I’d love to hear how it turns out!

      • — Jenn on March 7, 2019
      • Reply
  • This cheesecake is amazing! As a chocolate lover, I used the crust from your chocolate cream pie recipe instead of graham cracker. I made the recommended berry sauce to serve with. Delicious combo.

    • — KJ on March 3, 2019
    • Reply
  • I made this recipe almost exactly as written. I reduced the lemon portions a bit because I wasn’t sure I would like the addition but it was DELICIOUS!!!! I’ve made many cheesecakes but this one didn’t seem nearly as fussy as other recipes I’ve tried and I’ve made other recipes from this site with good results so I gave it a whirl. The texture is amazing! I’ll be adding this recipe to my favorites for sure! Thank you!

    • — Melodie Malone on February 23, 2019
    • Reply
  • I am looking forward to making this! I will be making it in a glass baking dish, can be round or rectangular. Are there any changes I should make in cooking times?

    • — Zoë G on February 22, 2019
    • Reply
    • Hi Zoe, If you plan to make this in a glass baking dish, I’d recommend using this recipe instead. If you double the recipe for a 9×13-in pan, cooking time would increase just a bit.

      • — Jenn on February 23, 2019
      • Reply
  • I’ve been hearing how great cheese cakes turn out in the instant pot but have been hesitant to try. Do you think this recipe would work in the instant pot? Would you suggest a settings?

    • — Nana Mac on February 14, 2019
    • Reply
    • Hi Nana, I have very little experience with an instant pot, so it’s hard for me to say. Sorry I can’t be more helpful, but these tips look like they could be useful in converting traditional recipes to ones that would work in an instant pot. Please let me know how it turns out if you try it!

      • — Jenn on February 15, 2019
      • Reply
      • Have been reading reviews and can’t wait to make this cake but would you please tell how to cover the top when it starts to brown? Like cover the whole pan?

        • — Ahmed on April 22, 2019
        • Reply
        • Hi Ahmed, I would cover the whole springform pan with foil. For what it’s worth, I never bother covering it as I don’t mind a little browning; it doesn’t affect the taste. Hope that helps!

          • — Jenn on April 22, 2019
          • Reply
      • I’m looking forward to trying this recipe but I have a question. Instead of making one big cheesecake can I pour the batter into a cupcake pan and make minis instead? And if I can do I still need a water bath?
        Thank u for the great recipe.

        • — Roze on September 4, 2019
        • Reply
        • Hi Roze, mini versions of this will work, but they will be a bit challenging to remove from the cupcake tin. I think you could get away with skipping the water bath with the minis. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

          • — Jenn on September 4, 2019
          • Reply
  • I made this yesterday and it turned out great. I’ll definitely make it again. Thanks.

    • — Savannagal on February 11, 2019
    • Reply
  • This was outstanding! My friend has been asking for a cheesecake for a long time, and I kept putting it off. I finally made it yesterday – I followed the instructions with a few modifications: I didn’t add any sugar to the crust, and I added 300g of sugar to the cake, instead of the 400g required. I just couldn’t bring myself to use that much sugar. I generally cut the sugar in half for any dessert, but since cheesecake is finicky, I was afraid to make such a big change. I refrigerated the cake and served it for dinner tonight with blueberry compote. As already mentioned, it was outstanding! It didn’t crack at all, and it was scrumptious! Thank you for this wonderful recipe!

    • — Deniza on February 10, 2019
    • Reply
  • Can I replace the all purpose flour with gluten free flour?

    • — Sarah on February 10, 2019
    • Reply
    • Sure, Sarah – I think that’d be fine. 🙂

      • — Jenn on February 10, 2019
      • Reply
  • You don’t have a Print option!

    • — Lisa on February 7, 2019
    • Reply
    • Hi Lisa, when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it will open a dialog box that will let you print.

      • — Jenn on February 7, 2019
      • Reply
  • I have tried this recipe three times now and it is wonderful! I had never made cheesecake before and so I was cautious the first time to follow the recipe to a tee. The second time I added 1 tsp of nutmeg to the graham cracker crust and I’m so glad that I did. The third time I made mini cheesecakes and decorated them for Christmas to give away as gifts and they were the biggest hit ever. I even had people ask if they could take orders for themselves to give as gifts. If you’ve never made cheesecake this is a great recipe to start with.

    • — Laura Lou on February 3, 2019
    • Reply
  • I would like make a 6 inch cheesecake. What changes would I need to make?

    • — Marla on February 3, 2019
    • Reply
    • Hi Marla, I would cut the recipe in half. Enjoy!

      • — Jenn on February 3, 2019
      • Reply
  • So good!!

    • — Melody Roth on February 2, 2019
    • Reply
  • Is this cheesecake “cake like”? Or is it creamy and dense? The flour added is throwing me off as far as the texture. I am hoping to make a creamy dense delicious cake! Some that I have previously made were more of a lighter creamy texture, delicious, but I would like something more dense but not “cake like” as all websites state the cake would be if flour is added- help!

    • — Susan on February 1, 2019
    • Reply
    • Hi Susan, This is dense and creamy; the small amount of flour called for only stabilizes the batter and helps prevent cracking. Hope that helps!

      • — Jenn on February 1, 2019
      • Reply
  • How would I make this into a firm cheese cake? I don’t really care for the creamy version of most cheesecakes. Any suggestions? I have not tried this recipe yet but I am looking forward to trying it.

    • — Marla Haschke on January 29, 2019
    • Reply
    • Hi Marla, I wouldn’t recommend altering this recipe as cheesecake is pretty finicky. All cheesecakes are naturally pretty dense and creamy, but my Ricotta Cheesecake is a bit drier if you want to give it a try. Hope that helps!

      • — Jenn on January 29, 2019
      • Reply
  • If I leave out the lemon juice and zest (not a big fan) – will it ruin the taste? or will the cheesecake be too sour from the sour cream?

    • — Glory on January 29, 2019
    • Reply
    • Hi Glory – that would be fine. I like the added flavor the lemon juice/zest adds, but you can omit them.

      • — Jenn on January 29, 2019
      • Reply
  • regarding this NY Style cheesecake, can I substitute heavy cream for the sour cream or add some heavy cream? I have never made a cheesecake with Sour cream before. what is the difference between using sour cream, heavy cream or both?
    Thanks! I cant wait to make this cheesecake this weekend.

    • — Lori Gia on January 29, 2019
    • Reply
    • Hi Lori, Sour cream just makes the cake a bit tangier. Heavy cream would probably be good too, but it might alter the texture of the cake and cause it to crack. I recommend following the recipe as is for best results.

      • — Jenn on January 29, 2019
      • Reply
  • Finally! A true NY Style cheesecake in Israel, only because I made it. Thanks Jen, luckily they have the Philly cream cheese here. It makes a world of difference.

    • — Eliezer Pinchovski on January 28, 2019
    • Reply
  • I have always made cheesecake with both sour cream and whipping cream. Never just sour cream alone…Can I add whipping cream to this recipe? Will it change the taste and/or texture?
    I am wondering if the whipping cream really makes a difference at all?
    Thanks for your help. This recipe looks amazing, can’t wait for your reply so I could make it!

    • — Gia on January 28, 2019
    • Reply
    • Hi Gia, I don’t recommend adding heavy cream here – I promise you don’t need it. 🙂

      • — Jenn on January 28, 2019
      • Reply
    • Thank you! I am making on Saturday and will let you know how it comes out!

      • — Gia on January 29, 2019
      • Reply
  • This is the best cheesecake recipe. I’ve made it 5 times so far, and they turned out great each time. This recipe definitely is just as good as the Cheescake Factory. It was a little confusing with the water bath, but after the first try, it’s so easy to make. It’s almost a no-fail recipe, as long as you follow the recipe directions. Thanks so much for this recipe and the instruction video. I’d give this more than 5 star rating if I could.

    • — Linda on January 8, 2019
    • Reply
  • i LOVE this recipe!!!
    the first time i made it with lemon, it tasted too sour, so the second time i made it, i didnt use the lemon zest or juice and it tasted ALMOST EXACTLY like the ny cheesecake from jack n the box…and that stuff’s GOODdddd

    • — emellie on January 3, 2019
    • Reply
  • Hi can I use vanilla extract instead of the lemon?

    • — Dot on January 2, 2019
    • Reply
    • Sure, Dot. 🙂

      • — Jenn on January 2, 2019
      • Reply
  • Followed the directions and this turned out perfectly. Somehow a bit of water got through both layers of foil but it still turned out great. So good!

    • — Jim on January 1, 2019
    • Reply
  • I made this for Christmas and it came out perfectly! This is the second recipe I’ve tried from your site that has been awesome! I’m a new follower!

    • — Nicole on January 1, 2019
    • Reply
  • Can white chocolate be added to this recipe or do you have a white chocolate cheesecake recipe? My family absolutely loved this cheesecake and I will be making it again.

    • — Carol Carter on December 29, 2018
    • Reply
    • Hi Carol, I don’t recommend adding white chocolate as cheesecakes can be so finicky. I don’t have a white chocolate cheesecake recipe to share but I’ll add that to my list. 🙂

      • — Jenn on December 31, 2018
      • Reply
  • Made this for Christmas for the first time and it was so delicious! Nothing was left by the end of the day. I ended up using 12 inch heavy duty aluminum foil to wrap the pan, as I did not see that I should not, but luckily no water seeped through and into the cake. Will use the 18 inch aluminum foil next time though to be safe. Wonderful recipe! Will make again!

    • — Ana on December 26, 2018
    • Reply
  • I made this for Christmas dinner, at my father’s request. It came out absolutely perfect, and it was a BIG HIT with the entire family! Thank you so much!

    • — RebaP on December 23, 2018
    • Reply
  • This created a delicious cheesecake, but not what I recall from growing up in NYC as a New York cheesecake. Of course there may have been many versions of that, but the cake I recall had a short crust (which I could easily substitute here) but the filling was drier, crumbly, probably less eggs, made some farmers cheese, not sure.

    • — Eva Gumprecht on December 23, 2018
    • Reply
  • Just made this today, along with the berry sauce, and I have to say this is hands down the BEST cheesecake I’ve ever made/had!! Thank you so much for these amazing recipes!!

    • — Lauren on December 21, 2018
    • Reply
  • I’m a bit of a cheesecake purist so I’d like to leave the lemon and zest out. Ok to do so?

    • — Sheri on December 21, 2018
    • Reply
    • Yep that’s fine, Sheri. 🙂

      • — Jenn on December 21, 2018
      • Reply
  • My first time to make a cheesecake and it was fabulous. No cracks, perfectly creamy and scrumptious! My stepson said it was as good as any 5-Star restaurant’s cheesecake. Another winner!

    • — Grayson Nelson on December 21, 2018
    • Reply
  • My husband loves a good cheesecake and he LOVED it! I’ve never made a cheesecake before, so was a tad nervous. Thank you for wonderful instructions. I have one question, have you ever added a little more lemon zest and juice to give a little more lemony flavor?
    Thank you again for sharing your recipe
    Arlene

    • — Arlene on December 20, 2018
    • Reply
    • Hi Arlene, You could definitely add a bit more zest and juice. Glad you and your husband enjoyed!

      • — Jenn on December 20, 2018
      • Reply
  • I made this cheesecake for our annual square dancing festival. Disappeared in a flash! So yummy! Great for Christmas too!

    • — Cheryl Barra on December 20, 2018
    • Reply
  • I made this cheesecake for my coworkers and it was a huge hit. Everyone enjoyed it. I used a golden Oreo crust instead.

    • — Sasha on December 8, 2018
    • Reply
  • do you need a springform pan ?

    • — sandra guide on December 7, 2018
    • Reply
    • Hi Sandra, a springform pan makes the cheesecake easier to serve, but it’s not imperative. Hope you enjoy!

      • — Jenn on December 8, 2018
      • Reply
  • does anyone know how to make this gluten free?

    • — Brandi on December 7, 2018
    • Reply
    • Hi Brandi, I’d suggest using a gluten-free graham cracker crust and replacing the flour with 2 tablespoons of cornstarch. I’d love to hear how it turns out!

      • — Jenn on December 8, 2018
      • Reply
      • I was also thinking of trying a Gluten Free AP Flour, like Cup4Cup, which is a 1:1 substitute. Any thoughts?

        • — Ashleigh on January 14, 2019
        • Reply
        • Hi Ashleigh, you could use Cup4Cup for the crust (a gluten-free graham cracker crust would work also). I’d recommend replacing the flour in the filling with 2 Tablespoons of cornstarch. Hope you enjoy!

          • — Jenn on January 14, 2019
          • Reply
  • Hi jenn, what is your suggestion if I wanted to make cupcake tin versions of this recipe?

    • — Sophia Traylor on December 5, 2018
    • Reply
    • Hi Sophia, mini cupcake versions of this will work, but they will be a bit challenging to remove. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • — Jenn on December 6, 2018
      • Reply
  • everytime i try it always deflates after taking it off the oven…… what do i do wrong??

    • — andie on December 5, 2018
    • Reply
    • Hi Andie, Sorry to hear you’ve had a problem with this! My guess is that you may be overmixing the cheesecake batter. Overmixing it can add excess air. As the cheesecake bakes, that air inflates the cake and quickly deflates once it cools.

      • — Jenn on December 6, 2018
      • Reply
  • Anybody tried reducing the sugar quantity at all? I was thinking maybe 1 cup, or 1 1/4 cup instead of the full 2 cups, but I don’t want it to mess up the texture. I’m basically using this recipe as a guide, but going to be using a ginger snap cookie crust instead, and adding some chai spice seasoning. I just really don’t want the sugar to overwhelm the cheesecake.

    • — Sally on December 4, 2018
    • Reply
    • Disregard, I reread the other comments and found where someone else asked the same question.

      • — Sally on December 5, 2018
      • Reply
  • This cheesecake was most awesome! My husband really loved it! …The lemon zest and juice really added a nice flavor! I added a little Nutmeg and Ginger to my Graham cracker crust! Oh so delicious!
    Thank you for sharing!

    • — Kathy Bruxvoort on November 27, 2018
    • Reply
  • Spot on

    • — Dinyfitha Patterson on November 24, 2018
    • Reply
  • I have always wanted to make cheesecake, but every recipe I found required too much effort. I decided to give it a go this Thanksgiving and it was a HIT! This cheesecake recipe was easy to follow, which made things much easier. My family loved this cheesecake recipe and would not stop raving about it. One of my cousins pulled me aside and said “I don’t really like cheesecake, but this has been the BEST cheesecake I have ever had”. It made me really happy that my family loved this and it encouraged me to continue baking. Also made the berry sauce from scratch and it was super easy.

    Loved the website as well. Very aesthetically pleasing. I will definitely be coming back for more recipes! 🙂

    • — Nels M on November 23, 2018
    • Reply
  • Tried this recipe for Thanksgiving. Truly delicious recipe that resulted in a creamy cheesecake from the center all the way to the outside edge. Instructions were outstanding and resulted in a cheesecake that did not crack in the middle. Highly recommend this recipe.

    • — Kiersten Ralston on November 23, 2018
    • Reply
  • I appreciate you putting this amazing cheesecake recipe on here! I read your tips and followed your directions to a T and it came out perfect!!! I can’t wait to see the family’s faces when they try it!
    Thank again
    Moe Pocahontas Arkansas
    Five stars!!!

    • — Maureen Mcglothlin on November 22, 2018
    • Reply
  • I have been wanting to try a NY style cheesecake for a while now and came across this recipe online. I made it last night and let it set in the fridge overnight. I just unmolded it and it is absolutely beautiful! And it tastes even better! It’s rich and creamy without being too dense. The recipe was easy to follow and Jenn’s tips throughout were really helpful! I highly recommend this recipe.

    • — Sarah on November 18, 2018
    • Reply
  • DELICIOUS! Relatively easy to make. Everyone loved it.

    • — Jacqueline on November 17, 2018
    • Reply
  • Hi Jenn! Thank you for sharing your recipe for the New York style cheesecake.
    It was phenomenal!

    • — José Soriano on November 9, 2018
    • Reply
  • I followed this recipe to the T and it turned out absolutely flawless. It was my first time making a cheesecake so I was so proud! The only thing I’d say is the lemon zest makes this a lemon cheesecake. I can definitely taste it. Next time I will use just a touch of lemon zest. Don’t get me wrong, it’s still amazing. Perfect texture. Easy to follow instructions.

    • — Vanessa on November 6, 2018
    • Reply
  • This was spectacular. My daughter had been requesting cheesecake for months and I finally got around to making it. I knew that I could count on Jenn’s recipes so I checked here first, and sure enough we had a winner right away.

    • — Christina on October 16, 2018
    • Reply
  • Made this for my mother in law’s birthday and got rave reviews. It’s definitely creamy and worth the time. I used a 9in pan and had a 3-4in cheesecake. Next time, I’ll lower the temp to 300 to avoid the browning (tasted fine, just aesthetically I prefer no browning). This was my first cheesecake, so I’m still learning, but this recipe was easy. I added salted caramel and a pecan pie filling to go on top, but others simply put strawberries and thought it was equally divine.

    • — J. Rainey on October 8, 2018
    • Reply
  • It was pretty good. I made it perfect so it didn’t crack, which was fantastic. I found it had to much air for my liking. Not sure if I over mixed it, under baked it, or what not.

    • — Tasha on October 7, 2018
    • Reply
  • And for the bain marie I just put a roaster full of bouling water on the lower rack below the cheesecake. So simple. No leakage. 🙂

    • — Brenda on October 6, 2018
    • Reply
  • I use oreo cookies for the crust. Just run a whole package thru the food processor. No pecooking. Easy and to die for. Use vanilla, chocolate, or coconut! Or any creme filled cookie for that matter! Brenda

    • — Brenda on October 6, 2018
    • Reply
  • BEST EVER!!!!!!!!!!!!!!!

    • — Cecelia Massimi on September 20, 2018
    • Reply
  • Dear Madam,

    Can I ask you if possible to give me the ingredients in grams, so I can be sur to fellow the exact recipe?

    I whould be very happy if you accept my demand.

    Thank you very much for your great work helping as making such delicious recipes.

    Lili

    • — Lili on September 12, 2018
    • Reply
    • Hi Lili, This recipe actually has metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the cheesecake!

      • — Jenn on September 12, 2018
      • Reply
  • Hi Jenn,

    I must tell you, my husband is not a huge fan of cheesecake. You’re cheesecake recipe is not only easy, but tastes amazing. He loved it! I did however, omit the lemon zest and juice. Other than that, I made the recipe as written. Not one crack either. I also made a homemade blueberry compote to accompany the cheesecake. Thank you for a wonderful recipe. Btw, this was the first time I ever made a cheesecake. Thank you again.

    Jill Jones

    • — Jill Jones on September 6, 2018
    • Reply
    • So glad it was a hit, Jill – and your blueberry compote sounds wonderful!

      • — Jenn on September 6, 2018
      • Reply
  • How can I change the recipe to fit a 7 inch pan? It’s the only size I have.

    • — Lo on August 12, 2018
    • Reply
    • Hi Lo, I’d probably cut the recipe in half. It won’t take quite as long to cook, so I’d start checking around 40 minutes. You might also just use this recipe for cheesecake bars – it’s basically the same but made in an 8-inch square pan.

      • — Jenn on August 16, 2018
      • Reply
  • Its my first time making this cheesecake I do not have the pan mentioned can I use a regular 9 in metal pan?

    • — Ashley Cassidy on August 7, 2018
    • Reply
    • Hi Ashley, It will be a little more challenging to get pieces out of the pan to serve, but it is doable. Hope you enjoy if you make it!

      • — Jenn on August 7, 2018
      • Reply
  • I want to surprise my son on his birthday preparing his favorite dessert: cheesecake. I baked yesterday a sample according to your recipe and I got a beautiful cake, no cracks and delicious but when I cut, it was so sticky. I did everything as per your instructions and don’t know what it was wrong. I’m so sad.

    • — Ana on August 7, 2018
    • Reply
    • Hi Ana, Sorry to hear you found this to be really sticky when you cut it. Did you wait until it was completely cooled before slicing? (That will definitely help.) That said, it sounds like it was a bit undercooked – you may want to try leaving it in the oven just a smidge longer if you try it again.

      • — Jenn on August 8, 2018
      • Reply
  • Absolutely amazing recipe! I made it for my mom’s birthday since she’s a cheesecake fanatic and in Cyprus there practically no bakeries that make baked cheesecakes! Didn’t have anything big enough to fit the cheesecake tin to make a water bath so I just placed it over an oval shaped bath and hoped it didn’t fall in! Still came out amazing and didn’t get the characteristic eggy smell after it was baked thanks to the lemon! Definitely my ONLY cheesecake recipe from now on!

    • — Jorgina Jazzar on August 3, 2018
    • Reply
    • Glad it turned out well! And, happy birthday to your mom. 🙂

      • — Jenn on August 3, 2018
      • Reply
  • I want to infuse mango flavor into a New York style cheesecake (My son loves Mango and this is a treat for his birthday). I’ve considered adding a mango puree and gelatin mixture to the recipe but I’m concerned about what this will do to the texture. What’s your suggestion for this desired outcome?

    • — Monica on July 24, 2018
    • Reply
    • Hi Monica, Cheesecakes are pretty finicky, so I wouldn’t recommend fooling with the recipe. I do think this would be delicious with a mango puree spread on top, though. Happy birthday to your son!

      • — Jenn on July 27, 2018
      • Reply
  • Followed recipe except used honey graham crackers. Turned out excellent. Top didn’t crack at all and had a nice color. Does take a long time to bake but it’s worth it.

    • — Anita on July 23, 2018
    • Reply
  • First time I’ve made a cheesecake and it was fabulous! I cut it up and freeze it in single portions to enjoy anytime I get a craving! I also freeze the strawberry topping in small containers.

    • — Karen on July 16, 2018
    • Reply
  • I made this cheesecake yesterday the very first cheesecake I’ve ever made. Always thought it was too hard and it wouldn’t come out right, well this recipe is amazing because my cheesecake came out great. The only thing was the top got a little over Brown but I think my mistake was I didn’t make sure that my oven was cooled from 375 to 325 completely…. my husband loves New York style cheesecake it’s his favorite dessert he said that it tasted like it was professionally done thank you so much for this recipe!!!

  • Hands down best recipe for New York style Cheesecake!! I made this for fathers day weekend and it was a hit…everybody loved it, including my husband. This is a keeper. Thank you so muchfor this awesome recipe.

    • — Geetanjali Reddy
    • Reply
  • I Jenn
    Can i use lemon zest from a lemon i don’t have lemon packed zest!

    • Hi Fanny, Yes, that’s actually what the recipe calls for. When I say “packed,” I just mean that the fresh lemon zest should be packed into the measuring spoon. Sorry for the confusion!

  • Hi Jenn,
    I made the New York Cheesecake. Wow it was perfect everyone liked it. Texture was perfect.
    But I have a question – can I omit 1/2 sugar in the filling? Thanks again.

    • So glad you enjoyed it, Fanny. Unfortunately, the recipe won’t work w/o the all the sugar – sorry!!

  • The texture of the cheesecake was absolutely perfect as was the taste. I did find the crust sweet so I will omit the sugar when making the crust next time. Even my husband who likes things sweet thought crust was a little too sweet. Otherwise, it is perfect. Top did not crack at all! Although I doubled the pan with heavy-duty foil, water still seeped through. What could I do to prevent this?

    • Hi Nancy, Glad to hear you enjoyed this and sorry to hear you had some leakage! You mentioned you used heavy-duty foil which is perfect – was it the large (18-inch) size? If there are any seams exposed to the water (which will happen with 12-inch foil), it will seep in. If you did use the 18-inch foil and had no seams exposed, you did everything right. You may want to try this method next time. Hope that helps!

      • Just wanted to let you know that I tried your suggested alternate method and it worked perfectly!!! The cheesecake had absolutely perfect texture and not one crack! Served with your berry sauce using fresh berries from Farmer’s market. This is a keeper for sure!

        • — Nancy A on July 23, 2018
        • Reply
  • This is the best and easiest NY Cheesecake I have ever made and it was fabulous !! Lots of comment on how good it was. Thanks you for my ONLY cheesecake recipe I will ever use. Just amazing !!!

  • Followed this recipe to the tee 2 times now and both times, we had an incredible cheesecake! This will be my new “go to” recipe for friend and family gatherings. It is really delicious. Better than any recipe I’ve found for cheesecake. I did add a touch of cinnamon to the graham cracker crust and used parchment paper on the bottom of the pan so I could easily move to a plate.

  • I just took this out of the oven and the top was very brown. I baked exactly according to the directions, but I’m afraid it’s over cooked. I baked one hour and 1/2.

    • Hi Joanne, Sorry to hear this got too brown for you. Did you reduce the oven temperature to 325°F after baking the crust?

  • Wow! This was my first attempt at a baked cheesecake, and it turned out absolutely perfect! My guests raved about it, from texture to appearance to taste. One guest orders cheesecake every time it is on the menu anywhere she eats (she travels a lot), and said this was one of the best she’s ever had. Exactly what I hoped for, and my go-to recipe from now on! Thanks very much for sharing!

  • Is it possible to add some berry sauce before baking to make a swirl pattern on top? Or would that change how the cheesecake comes out?
    Thanks!

    • Hi Lo, I haven’t tried anything like this, so I can’t guarantee your results, but I think it should work. I’d love to hear how it turns out if you try it!

  • I’m never one to leave reviews for anything, but I had to for this cheesecake. I consider myself to be a bit of a “cheesecake snob” and when people tell me they’ve never met a cheesecake they don’t like, I always tell them I have. I’ve made countless recipes all claiming to be “the best” and they never were. Since every single one of your recipes has been a straight home run, I gave this one a try. I can officially put my search to rest. This is, hands down, the best cheesecake I’ve ever made and frankly, the best I’ve ever had (and I’ve had a lot over the years). Thank you for the incredible recipes, Jenn. You’ve kept me and my husband with full stomachs.
    P.S. Your cookbook is amazing and I hope there’s a part 2.

  • I had to laugh….I did a double-take reading your description of this creamy crack-free cake. I’m thinking, do you normally put cocaine in your cheesecakes?

    But seriously….can I ask you a huge favour? Would you consider developing a recipe for a Turkish delight cheesecake? There are a dozen versions on the web but none of them look that special. You are so great at devising beautiful recipes which combine great taste and ease of preparation. I guess you would have to like Turkish delight to begin with. I don’t know if your family would like it but I would be eternally grateful.

    Anyway, thanks for all your hard work and beautiful blog. In my house we call it the OUCH for short.

    • 🙂 While I can’t guarantee I’ll get to it, I will definitely add Turkish delight cheesecake to my list of recipes to potentially develop. (I’m flattered that you have enough confidence in me to ask!)

  • I tried this recipe and it came out totally awesome. tastes just like authentic New York style cheesecake and I love it. if you want to try a good cheesecake recipe, this is it! 😍👍

  • If id like to make a mango cheesecake instead by using mango puree in the cheesecake base how should i change the proportions of the recipe? Please advise… Its raining mangoes in india right now!!!

    • Hi Vanita, cheesecakes are really finicky, so I wouldn’t really mess with the recipe -sorry!

  • Hi jen!
    I just got a new oven.. And when i baked the cheesecake on the fan mode (20 degrees lower than the temp u mentioned), the cheesecake started browning a bit on the top.. Which is not how it should look. I rescued it by covering with foil and putting it on fan mode with only the lower element. But for a smooth and fool proof baking process, which mode should it be baked in?
    Thanks in advance
    Vanita

    • Oh and just to let you know.. I have tried this recipe several times earlier in my previous oven and it is unbelievably delicious. Thanks for sharing!

    • Hi Vanita, Cheesecake should not be cooked on fan mode. Hope that helps!

      • Thanks so much for your reply. Will keep this in mind for future!

  • Would removing the lemon jest and lemon juice drastically effect this recipe?

    • I like the added flavor the lemon juice/zest adds, but it would be fine to omit them. Enjoy!

  • Can you please tell me for the NY Cheesecake, what temp the oven should be set for the crust and for the batter?

    • Hi Kathy, for the crust, the oven should be set to 375°F and then the temperature should be reduced to 325°F for the batter. Hope you enjoy!

  • Will the lemon give cake a twang or will it taste lemony

    • Hi PJ, the cheesecake does have a bit of a lemony flavor, but it’s fairly subtle.

  • This was ABSOLUTELY AMAZING! My family and co-workers loved this cheesecake. Thank you!!

    • — Kristine Roberts
    • Reply
    • Oh…I used chocolate graham crackers. And I buttered the pan instead of cooking spray (since I did not have any cooking spray available)

      • — Kristine Roberts
      • Reply
  • This cheesecake was delicious! I followed the directions exactly as written. Served it with a blueberry sauce. It was made a day ahead to allow plenty of time, and I’m glad I did. Jenn, I can’t thank you enough for all of your great recipes. Every recipe I tried has been a success. You give great tips and specific instructions. Thank you!

  • I made this with the Honey Maid Cinnamon flavored Graham crackers that I smashed myself. The little extra flavor was an added bonus and worth the extra effort for sure!

  • Ive baked this cheese cake twice now and its turned out perfect both times…I cant think of any restaurants that can beat this one..its fabulous.

  • I made this lovely creamy decadent cheesecake, and it was out of this world! I substituted whipped cream topping and bananas for the berry topping and it was delicious. My family thoroughly enjoyed this delightful dessert. Thanks Jen!

  • What times and temperatures would I use to make this as a 6” cheesecake? I understand how to modify the ingredients but I am having trouble with the baking. Thank you

    • Hi Penny, The temps would be the same but you’ll need to reduce the cooking time. It’s hard to say exactly how long it will take since I haven’t tried it but I’d start checking around 1 hour. You’ll know it’s done when the cake is just set and ever so slightly golden around the edges.

  • This was my first ever attempt at a cheesecake — and it was amazing! I’ve always been afraid of baking these because I’ve heard it can be so touchy and easy to mess up. I did not have 18 inch foil (I certainly do now LOL) but didn’t want to wait on trying out this recipe. Yep, should have waited LOL. It was still yummy, the crust was just a bit damp 😊.

    I have since made this 3 more times (with the 18 inch foil 😉 ) with different variations (lemon-pomegranate, pomegranate and triple citrus) to rave reviews. Your recipes make me feel brave enough to try new dishes — thank you!!

  • Hi Jen, sour cream isn’t available where I’m from, could I get away with using fresh cream instead? (Can’t make it either because heavy cream isn’t available either)

    • Hi Aditi, Is yogurt or buttermilk available?

      • Yes yogurt is Jenn, can I use whole milk yogurt?

  • Hi Jenn,

    I made this for our stay-at-home Valentine’s Day dinner. It was FABULOUS! I didn’t change a thing. Served it with a homemade blackberry sauce.

  • Can I half the recipe and make it in a 6″ springform? Do I need to change the temperature and baking time?

    • Hi Tash, I think that would work – I’d keep the temperature the same but you’ll likely need to reduce the baking time. I’d start checking at 1 hour and then keep a close eye on it.

  • I made this cheesecake this weekend and it was a huge hit! I’ve made many cheesecake recipes in the past always trying to keep the cake from cracking…and not until this one has it happened! Not only did it not crack, the cooking times were perfect as well.. one hour 30 minutes made the cake a beautiful golden color and it was set perfectly. I’ve made 4 of your recipes now and they’ve all come out amazingly well. Your crabcakes were absolutely incredible!

  • Normally I don’t leave reviews but this was absolutely spectacular!! I made this for my husbands birthday and he said it was the best cheesecake he has ever had. Thank you for all of your wonderful recipes!!

  • Do I need the spring form pan?

    • HI Clarence, you could use the same sized round cake pan if you don’t have a springform pan. It will be a little more challenging to get pieces out of the pan to serve, but it is doable. Hope you enjoy if you make it!

  • Hi Jenn! I just baked this cheesecake for the first time, and discovered upon removing it from the pan that the water bath had unfortunately seeped through the layers of foil and into the springform pan. Do you have any suggestions for saving the cake? Do you it will still be okay to serve? Should I bake something else for tomorrow instead? Advice would be much appreciated!

    • Hi Elise, No worries – it should be just fine to serve. The crust will be a little soggy, but I don’t think it’s anything anyone would notice.

      • Thank you, Jenn! The crust wasn’t bad, nobody noticed anything and everyone loved the cake. Great recipe, can’t wait to try again!

  • This is the best cheesecake ever! Smooth and tangy!! Great with the berry sauce. I’ve used lemon curd on top which was also [email protected]!!!

  • This cheesecake was perfect. The berry sauce was a perfect compliment. Thanks for the great recipe. I made it for my mother-in-law’s 80th birthday tonight and she was thrilled.

  • Make this cheesecake yesterday, and can safely say it’s the some of the best cheesecake I’ve ever had! I followed the recipe exactly as shown, and I was beyond pleased with the outcome. My gf and coworkers inhaled it!

  • Turned out perfectly! However it cooked a little faster than the recipe suggests – I pulled it out after 1 hour 15 mins when I noticed the skin turning brown. Maybe my oven runs slightly hot yet it still turned out perfectly!

  • Jen, I always love your recipes and this cheesecake is no exception! Made it for my husband’s 59th birthday and it was exceptional. Followed the directions exactly and it was the best cheesecake I’ve ever made and beautiful too, not a single crack. Keep up the good work.

  • I love making cheesecake and actually won a blue ribbon for my lemon raspberry cheesecake. I was looking for a New York style cheesecake with a little more height. I made this one and it was absolutely delicious! I didn’t change a thing except I added zest and lemon juice of whole lemon. Thank you for my new favorite recipe!

  • Hi Jenn,

    I made this cake yesterday and took it to a house party for New Years Eve. I topped it with fresh strawberries and brushed those and the sides of cake with warm strawberry jam. People were coming to me asking which bakery i bought this from — they couldn’t believe it was homemade. Cheesecake lovers said it was the Best they’ve ever had, and people who don’t even like cheesecake went for seconds. I have never seen any of my desserts disappear so quickly. It looked so beautiful and was so creamy and fluffy without being overly rich or sweet. Followed carefully the recipe and your instructions — it did not break in the middle and looked and tasted like the perfect cheesecake.

    I cannot begin to thank you for this incredible recipe.

  • Thank you for your detailed steps for creating this exquisite cheesecake. It is moist and has a wonderful flavor. It has become my favorite dessert!

    Margot

  • I’ve never made cheese cake before. Made this for a dinner party and it was a big hit. Everyone, including a couple New Yorkers, loved it. And it didn’t crack.

  • This was such a huge hit. My husband, who says he doesn’t like cheesecake, couldn’t stay out of it 😉
    Now my daughter wants to make this but in regular-size cupcakes. Does she need to use a water bath? Thanks!

    • Hi Dale, I think you could get away without a water bath using a cupcake tin. I’d love to know how they turn out. 🙂

      • Hi Jenn,
        She said they were only so-so; she thinks she let them bake too long. So, she went out and bought a springform pan and plans to try again; plus will use good quality cream cheese, not generic brand. Thanks again.

  • I am making this for a birthday this weekend. 2 questions: first, for the crust can you use salted butter and leave out the table salt? Second, DO you need to add the lemon zest? Thank you in advance!

    • Hi Amy, That’s fine re. the crust – and I do love the flavor the lemon zest adds but it’s fine to leave it out, if you like. Please lmk how it turns out. 🙂

  • I am planning on making this for a party on New Year’s eve. I usually don’t make substitutions, but I have homemade plain Greek yogurt. Would that be ok to substitute for the sour cream? Thanks in advance and Happy New Year!

    • Hi Janice, As long as it’s whole milk Greek yogurt, I think you could get away with it. I’d love to know how it turns out!

      • The cheesecake turned out nicely with the homemade Greek yogurt! Decadent, creamy and rivals many restaurant cheesecakes.

  • Hi Jenn I’m making this right now and mine is already beginning to brown on the top and it still has 30-40 minutes baking time left. Yours looks pale still in the pictures. Are your oven temperatures for a fan assisted oven or conventional? I have turned the temperature down 10 degrees but was wondering if I should lightly cover with foil to stop further browning? Your help would be much appreciated!! Can’t wait to try it! Thanks for all your brilliant recipes 😊

    • Hi Maxine, I use a conventional oven so if you’re using a fan-assisted oven it’s definitely a good idea to reduce the temperature by 25 degrees. I’d definitely cover it with foil and check for doneness early. Hope that helps!

      • Thanks Jenn, it’s out now and cooling in the fridge, it does have colour and a few small cracks but I’m sure it will still taste delicious! I will bear in mind for when I make it next time!

      • Can I also ask that if I halved the quantity to serve 4-6 what size tin would you suggest and how long a bake? Many thanks 😊

        • Hi Maxine, You could use an 8-inch pan, and probably cut the cook time by about a third (but definitely keep an eye on it). You might also check out these cheesecake bars – it’s basically the same recipe but half the amount. Hope that helps!

  • Made this for Christmas Eve and it was absolute perfection! My family could hardly believe it wasn’t store bought. Thank you for these wonderful recipes!!

  • The first time I made a cheesecake that DIDN’T crack! Thank you for this recipe – it is perfection! I made this for Christmas and served it with a homemade strawberry topping and it got rave reviews! Thank you!!

  • I’ve been making cheesecake for a few years now. I’m always trying out different recipes and tweaking them a bit to my family’s taste. Your recipe is by far the best cheesecake I have ever made. I got so many compliments, even my grandmother, an off the boat Italian, kept commenting how delicious it was. Thank you so much, I appreciate you posting this cheesecake recipe.

  • Terrific recipe! This was easy to make and it cooked beautifully. The cake was moist and not dried out like some cheesecakes. It was a huge hit at my Christmas Dinner! Thank you!

  • Great recipe. I made it for this Christmas and it was amazingly delicious. Just follow the instructions! Thank you for sharing.

  • Oh, buddy. You can tell these recipes are actually tested and perfected! I made this cheesecake last night and it was the perfect combo of creamy and flavorful. I served the cheesecake with a homemade cherry sauce and everyone raved about how great dessert was. As always, thanks for the great recipes! 🙂

  • Hi again, Jenn. Never mind, I ran a knife around the edge and it came loose.

    Dale

    • Hi Dale, Glad you were able to release it. My cheesecake always shrinks in a bit and separates from the pan on its own as it cools but good to have the knife tip in case others have the same issue. Hope it tastes as good as it looks! 🙂

      • Best. Cheesecake. Ever!

  • I’ve never made a cheese cake before yesterday. It looks beautiful, but I can’t get the springform pan to come loose. I coated the pan as directed; now what?
    ~ Thanks!

  • I’d like to make this recipe using my new mini-cheesecake pan. Do I still need a water bath? If so, any idea how to keep the water out of the mini-cheesecake pan, which resembles a muffin tin but with removable bottoms?

    • Hi Jane, I think you could get away without a water bath if using the mini cheesecake pan. You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • Thanks very much, Jenn. I will let you know how they turn out.

        • Hi Jenn, I made the cheesecake using a mini cheesecake pan and they turned out great! They were done in about 25 minutes and didn’t crack. I didn’t use the water bath. Thanks for the advice and all your great recipes. Happy New Year!

  • Perfect timing! My 14 year old daughter loves to bake (she made your Double Chocolate Mint Cookies last week and they were delicious!) and she decided to make a cheesecake for Christmas Eve. We had not yet decided on a recipe. This one looks great – and the photos with the instructions for wrapping the pan etc are so helpful. Thanks for posting. 🙂

    • — Amy W, Columbus, OH
    • Reply
  • Hello Jenn,

    I have been waiting for a NY cheesecake on your website because in the cookbook I have making it takes an entire day and I very much doubt that with better results than yours !! Yay !!

    Before I embark on this challenge — I had a very minor measurement question: the crust recipe calls for 5 Tbsp butter, which to my knowledge comes up to 75 g total (15 g per Tbsp) yet when I convert to metric, you state it is 70 g. Could you tell me which one is correct?

    Sorry for the rediculous question in advance ! Can’t wait to try this

    • Hi Malak, One stick of butter weighs 113g, so that would make each tablespoon 14g. Hope that helps!

  • I’m definitely making this for Christmas eve!.
    But, can I use the hand electric mixer?

    • Definitely – I’ve made it both ways and it makes no difference. Enjoy and please lmk how it turns out!

  • Hi Jenn,

    Do you use any sort of technique to get the cheesecake off of the springfoam pan whole to put it on a serving plate/platter? I always struggle with this for recipes that use a springfoam pan and I normally resort to serving it on the bottom portion which drives me crazy!

    Thank you– I can’t wait to try this!

    • Hi Erin, If I want to transfer this to a serving platter, I slide a long icing spatula/palette knife between the pan bottom and the crust to loosen it, and then I carefully transfer the cake using two giant (but very thin) spatulas. But honestly, more often than not I just serve it right on the pan bottom. 🙂

      • Thanks Jenn! Happy holidays 🙂

        • Turn the bottom of the Springform pan upside down so the lip is on the underside. Should make it easier to take off.

  • This is very similar to the Junior’s cheesecake recipe I found in a Brooklyn cookbook, with a few differences. I use cornstarch instead of flour. No sour cream, heavy cream, 1/2 cup. Start the oven temp much higher, like 450, but just for 10 minutes. Cover carefully with a sheet of tin foil, so the top doesn’t burn. I wrap the pan in an oven roasting plastic bag and seal it, as well as the tin foil, to prevent the water from leaking into the pan.
    I turn the oven off when it’s done, for a half hour, then crack the door for about another half hour to prevent cracking. I have made this recipe so many times, I know it by heart, and it is heavily requested!
    I also mix this in a food processor to get it silky smooth.

    • How much corn starch? Wondering if I can make this gluten free with that substitution and gluten free graham cracker crust.

      • Hi Nicole, Christine can weigh in with her recipe, but I’d probably use 2 tablespoons cornstarch in place of the flour for this recipe.

        • Great Thanks Jenn!!

  • I am so excited to find a graham cracker crust that is well made! I make the Junior’s Famous NY style cheesecake every year for my daughter’s birthday, but we do not like their sponge cake crust. So THANK YOU! again for helping us home cooks out!
    Hope you and yours have a wonderful and blessed Christmas!

    • Glad you’re happy with the crust! Happy holidays to you and your family!

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