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: feed this boy well and 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.

how to make new york-style cheesecake

How to make new york-style cheesecake

To begin, 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.

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

  • 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
  • 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
  • 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
    • Reply
  • 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
      • Reply
  • 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
      • Reply
  • 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
    • Reply
  • 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
      • Reply
      • 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
        • Reply
        • 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
      • Reply
  • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Second year making this for a birthday. It really is the perfect cheesecake recipe!!

    • — Valerie Treichel on August 14, 2019
    • Reply
  • 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
    • Reply
  • This was truly the best cheesecake ever! It is now a family favorite! Thank you!❤❤❤❤

    • — Lisa Corbett on July 27, 2019
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • Its wonderful! I’ve made it any number of times.

    • — Lisa Sullivan on July 21, 2019
    • Reply
  • 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
    • Reply
    • 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
      • Reply
      • 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
          • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
    • I use a sheet of parchment paper to make sure it doesn’t stick. Hope that helps!

      • — DebbieSue on August 13, 2019
      • Reply
  • 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
    • Reply
  • I forgot to rate your recipe five stars in my last review. Sorry.

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

      • — Cole on July 24, 2019
      • Reply
      • 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
        • Reply
  • 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
      • Reply
  • Made my first cheesecake ever using this recipe. It turned out phenomenal. Thank you so much!

    • — Jacob on June 30, 2019
    • Reply
  • 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
      • Reply
  • This was the best cheesecake I have ever make! It was perfect!
    Absolutely fabulous!❤️

    • — Laura on June 13, 2019
    • Reply
  • 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
    • Reply
  • I’ve made this cheesecake twice now and absolutely love it. Best recipe for authentic New York Cheesecake!

    • — Zachary Radow on May 31, 2019
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
      • Reply
  • 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
      • Reply
      • 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
    • Reply
    • 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
      • Reply
      • 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
          • Reply
  • 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
      • Reply
      • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Made this today, for Easter…it was sooo yummy! Served with diced fresh strawberries & whipped cream…to die for ❤️

    • — debs on April 21, 2019
    • Reply
  • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
      • Reply
  • 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!!!

    • — Kathy Payne on July 9, 2018
    • Reply
  • 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 on July 5, 2018
    • Reply
  • I Jenn
    Can i use lemon zest from a lemon i don’t have lemon packed zest!

    • — Fanny on July 3, 2018
    • Reply
    • 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!

      • — Jenn on July 4, 2018
      • Reply
      • Thanks

        • — Fanny on July 4, 2018
        • Reply
  • 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.

    • — Fanny on June 29, 2018
    • Reply
    • So glad you enjoyed it, Fanny. Unfortunately, the recipe won’t work w/o the all the sugar – sorry!!

      • — Jenn on June 30, 2018
      • Reply
  • 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?

    • — Nancy A on June 17, 2018
    • Reply
    • 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!

      • — Jenn on June 19, 2018
      • Reply
      • 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 !!!

    • — Debra on June 6, 2018
    • Reply
  • 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.

    • — Jennifer T on June 2, 2018
    • Reply
  • 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.

    • — Joanne on May 28, 2018
    • Reply
    • Hi Joanne, Sorry to hear this got too brown for you. Did you reduce the oven temperature to 325°F after baking the crust?

      • — Jenn on May 29, 2018
      • Reply
  • 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!

    • — Brenda on May 27, 2018
    • Reply
  • 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!

    • — Lo on May 27, 2018
    • Reply
    • 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!

      • — Jenn on May 29, 2018
      • Reply
  • 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.

    • — Mara on May 25, 2018
    • Reply
  • 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.

    • — Anita on May 15, 2018
    • Reply
    • 🙂 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!)

      • — Jenn on May 16, 2018
      • Reply
  • 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! 😍👍

    • — Fay on May 8, 2018
    • Reply
  • 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!!!

    • — Vanita Tondon on April 16, 2018
    • Reply
    • Hi Vanita, cheesecakes are really finicky, so I wouldn’t really mess with the recipe -sorry!

      • — Jenn on April 18, 2018
      • Reply
  • 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

    • — Vanita Tondon on April 16, 2018
    • Reply
    • 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!

      • — Vanita Tondon on April 16, 2018
      • Reply
    • Hi Vanita, Cheesecake should not be cooked on fan mode. Hope that helps!

      • — Jenn on April 16, 2018
      • Reply
      • Thanks so much for your reply. Will keep this in mind for future!

        • — Vanita Tondon on April 17, 2018
        • Reply
  • Would removing the lemon jest and lemon juice drastically effect this recipe?

    • — Jolynn on April 1, 2018
    • Reply
    • I like the added flavor the lemon juice/zest adds, but it would be fine to omit them. Enjoy!

      • — Jenn on April 2, 2018
      • Reply
  • Can you please tell me for the NY Cheesecake, what temp the oven should be set for the crust and for the batter?

    • — kathy cox on March 31, 2018
    • Reply
    • 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!

      • — Jenn on April 1, 2018
      • Reply
  • Will the lemon give cake a twang or will it taste lemony

    • — P J Garland on March 21, 2018
    • Reply
    • Hi PJ, the cheesecake does have a bit of a lemony flavor, but it’s fairly subtle.

      • — Jenn on March 21, 2018
      • Reply
  • This was ABSOLUTELY AMAZING! My family and co-workers loved this cheesecake. Thank you!!

    • — Kristine Roberts on March 20, 2018
    • 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 on March 20, 2018
      • 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!

    • — Marilyn Keeley on March 20, 2018
    • Reply
  • 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!

    • — Andrea Lurie on March 7, 2018
    • Reply
  • 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.

    • — joseph bianco on March 4, 2018
    • Reply
  • 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!

    • — Frances on March 4, 2018
    • Reply
  • 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

    • — Penny on March 2, 2018
    • Reply
    • 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.

      • — Jenn on March 2, 2018
      • Reply
  • 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!!

    • — Kara Flockton on March 1, 2018
    • Reply
  • 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)

    • — Aditi on February 16, 2018
    • Reply
    • Hi Aditi, Is yogurt or buttermilk available?

      • — Jenn on February 16, 2018
      • Reply
      • Yes yogurt is Jenn, can I use whole milk yogurt?

        • — Aditi on February 16, 2018
        • Reply
  • 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.

    • — CindyH on February 15, 2018
    • Reply
  • Can I half the recipe and make it in a 6″ springform? Do I need to change the temperature and baking time?

    • — Tash on February 14, 2018
    • Reply
    • 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.

      • — Jenn on February 15, 2018
      • Reply
  • 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!

    • — Christine on February 14, 2018
    • Reply
  • 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!!

    • — Rhianna on February 13, 2018
    • Reply
  • Do I need the spring form pan?

    • — Clarence on February 6, 2018
    • Reply
    • 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!

      • — Jenn on February 7, 2018
      • Reply
  • 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!

    • — Elise on February 3, 2018
    • Reply
    • 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.

      • — Jenn on February 3, 2018
      • Reply
      • Thank you, Jenn! The crust wasn’t bad, nobody noticed anything and everyone loved the cake. Great recipe, can’t wait to try again!

        • — Elise on February 5, 2018
        • Reply
  • 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]!!!

    • — NANA on February 1, 2018
    • Reply
  • 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.

    • — Cari on January 13, 2018
    • Reply
  • 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!

    • — Howie P on January 11, 2018
    • Reply
  • 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!

    • — Tim Hack on January 4, 2018
    • Reply
  • 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.

    • — Pennie on January 2, 2018
    • Reply
  • 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!

    • — Darlene on January 1, 2018
    • Reply
  • 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.

    • — Malak on January 1, 2018
    • Reply
  • 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

    • — Margot Connole on January 1, 2018
    • Reply
  • 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.

    • — andrea hathorn on December 28, 2017
    • Reply
  • 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!

    • — Dale on December 28, 2017
    • Reply
    • 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. 🙂

      • — Jenn on December 28, 2017
      • Reply
      • 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.

        • — Dale Wyman on January 4, 2018
        • Reply
  • 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!

    • — Amy Russell on December 27, 2017
    • Reply
    • 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. 🙂

      • — Jenn on December 27, 2017
      • Reply
  • 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!

    • — Janice Ramirez on December 27, 2017
    • Reply
    • 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!

      • — Jenn on December 27, 2017
      • Reply
      • The cheesecake turned out nicely with the homemade Greek yogurt! Decadent, creamy and rivals many restaurant cheesecakes.

        • — Janice on December 31, 2017
        • Reply
  • 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 😊

    • — Maxine Norris on December 27, 2017
    • Reply
    • 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!

      • — Jenn on December 27, 2017
      • Reply
      • 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!

        • — Maxine on December 27, 2017
        • Reply
      • 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 😊

        • — Maxine on December 27, 2017
        • Reply
        • 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!

          • — Jenn on December 29, 2017
          • Reply
  • 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!!

    • — Katie on December 27, 2017
    • Reply
  • 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!!

    • — Leila on December 26, 2017
    • Reply
  • 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.

    • — Christina on December 26, 2017
    • Reply
  • 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!

    • — Patrick on December 26, 2017
    • Reply
  • 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! 🙂

    • — Amber on December 25, 2017
    • Reply
  • Hi again, Jenn. Never mind, I ran a knife around the edge and it came loose.

    Dale

    • — Dale on December 22, 2017
    • Reply
    • 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! 🙂

      • — Jenn on December 22, 2017
      • Reply
      • Best. Cheesecake. Ever!

        • — Dale on December 23, 2017
        • Reply
  • 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!

    • — Dale on December 22, 2017
    • Reply
  • 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!

      • — Jenn on December 22, 2017
      • Reply
      • Thanks very much, Jenn. I will let you know how they turn out.

        • — Jane on December 22, 2017
        • Reply
        • 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!

          • — Jane on January 1, 2018
          • Reply
  • 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 on December 20, 2017
    • 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

    • — Malak on December 20, 2017
    • Reply
    • Hi Malak, One stick of butter weighs 113g, so that would make each tablespoon 14g. Hope that helps!

      • — Jenn on December 21, 2017
      • Reply
  • I’m definitely making this for Christmas eve!.
    But, can I use the hand electric mixer?

    • — Rosanna Borbon on December 20, 2017
    • Reply
    • Definitely – I’ve made it both ways and it makes no difference. Enjoy and please lmk how it turns out!

      • — Jenn on December 20, 2017
      • Reply
  • 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. 🙂

      • — Jenn on December 20, 2017
      • Reply
      • 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.

          • — Jackie on December 20, 2017
          • Reply
  • 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.

    • — Christine on December 20, 2017
    • Reply
    • How much corn starch? Wondering if I can make this gluten free with that substitution and gluten free graham cracker crust.

      • — Nicole on December 20, 2017
      • Reply
      • 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.

        • — Jenn on December 21, 2017
        • Reply
        • Great Thanks Jenn!!

          • — Nicole on December 28, 2017
          • Reply
  • 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!

    • — Doreen on December 20, 2017
    • Reply
    • Glad you’re happy with the crust! Happy holidays to you and your family!

      • — Jenn on December 20, 2017
      • Reply

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