Classic New York Cheesecake

Tested & Perfected Recipes

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

Photo by Vladislav Noseek

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

Though the ingredients are simple, cheesecake can be a little intimidating to make. Because cheesecake is a custard, it needs to be baked gently in a water bath, and you have to worry about the surface of the cake cracking, as well as over or undercooking. However, with the right recipe and a few pointers, a creamy, crack-free, perfect NY-style cheesecake is totally doable, even for beginners. This is the only cheesecake recipe you’ll ever need.

What You’ll Need To Make A Classic New York Cheesecake

how to make new york style cheesecakeThis recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour. The flour might seem like an unusual addition, but it’s the secret to success: a little starch helps prevent the cake from cracking and also makes the filling just a bit lighter.

You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil (affiliate links).

how to make new york-style cheesecake

The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Preheat the oven to 375°F.

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

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
how to make new york style cheesecake

Stir until well combined.

how to make new york style cheesecake

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

how to make new york-style cheesecake

Step 3: Make the Cheesecake Batter

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.

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

Step 4: Bake

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/humidity 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

Step 5: Cool

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’d like 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.

video tutorial

Photo by Vladislav Noseek

More Cheesecake Recipes

Classic New York 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

  • 1½ cups graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ⅛ 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
  • ¼ teaspoon salt
  • 6 large eggs
  • ½ cup sour cream
  • Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
  • 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. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) 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.
  9. Pro Tip: Springform pans 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 (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. 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. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

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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Comments

  • My daughter came home from college and said, “mom let’s make a cheesecake”! What was she thinking?! She knows I’m not a baker! I pride myself on my cooking but I am NOT a baker! I’m the person to stop by Publix for sweets on the way to a gathering but if it’s a cheesecake she wants to bake, then I’m all in. Now, if only I can find the best cheesecake recipe…Siri, Alexa, Google here I come! Guess what guys! I did find it!! Not only was it easy to make but it is soooo delicious! We were both impressed! The only thing upsetting about this recipe was the fact we couldn’t eat it straight out of the oven! #GreatRecipe #BetterMemories

    • — Torie Anderson on May 18, 2022
    • Reply
  • Baked very fast! I followed the directions exactly and by the one hour mark the top was totally brown 🙁 if I had known this was going to happen I would have watched it more closely.

    • — Megan on May 7, 2022
    • Reply
    • Hi Megan, that is fast! Did you by any chance use the convection setting for your oven? If not, you may want to check your oven temp for accuracy. Here are some tips for how to do it. If you do make this again and notice the top browning, feel free to lay a piece of foil loosely over the top of the pan.

      • — Jenn on May 8, 2022
      • Reply
    • I made this and forgot the sour cream and it was still awesome. I topped it with 1 pint of sour cream mixed with 1/4 cup sugar and 1 teaspoon vanilla extract.

      • — STEVE on May 15, 2022
      • Reply
  • Great recipe. I am a professional baker and in most places I’ve worked we use tall cake pans in a water bath for our cheesecakes. Line the pan bottom with parchment circles and bake for the appropriate time. Cool the cheesecake in the fridge overnight and to release it, I run a small cake spatula or thin knife around the edge, invert it onto a cake cardboard round, take a torch (I use a Coleman small tank attached to the torch fixture or a creme brulee torch) to the sides and bottom until the cake is out. You might have to wiggle it a bit to get it out but, it works. Use oven mitts to not burn your hands after you’ve torched the sides. Invert it back onto another cake cardboard circle and put it back in the fridge. you can easily smooth out the sides. It’s pretty easy and no worry about water getting into that cheesecake you just spent hours making!

    • — C. Brault on May 6, 2022
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  • I just made this and it came out so well! I am very lactose intolerant so I sadly had to substitute Tofutti cream cheese and Kite Hill sour cream for the real stuff. It was perfect 👌 No cracking, the substitutes I used have a very neutral taste so it really tastes like the real thing. I may or may not have just had some for breakfast 😂

    • — Vela on May 3, 2022
    • Reply
  • Made this cheesecake x2 for a family gathering, went down really well! However it baked a little quicker than I expected and did rise a bit like a soufflé at first – I live in the UK so only have access to the soft cream cheese, would this change the baking times? I did try not to overmix but still managed to get too much air in! My husband is happy for me to practice the recipe as often as needed to perfect it though! Your website is now my go-to for new meals/desserts, thank you x

    • — Anna on May 1, 2022
    • Reply
    • Hi Anna, glad the cheesecake came out well! I don’t think that the whipped cream cheese would have changed the baking time but it may have made the cheesecake rise a bit as you described. Nice to hear that your husband wants you to keep practicing the recipe. 🙂

      • — Jenn on May 3, 2022
      • Reply
  • Hi Jen. This is a great cheesecake and I was hoping to use it to make bars. I know you have a cheesecake bar recipe but the NY cheesecake appears to be about double the quantity of the bars recipe – and I was hoping to make a couple of pans’ worth. Do you think this NY cheesecake recipe could be used for two 8×8 pans? or perhaps one 9×13? Thanks for all of your great recipes.

    • — Katherine on April 30, 2022
    • Reply
    • Hi Katherine, I’d just use the cheesecake bar recipe; you can double it and use a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. Enjoy!

      • — Jenn on May 2, 2022
      • Reply
  • Not dense at all like others say. Smooth and creamy! I did cook mine a bit longer and had no trouble with water leakage.

    • — Tish on April 30, 2022
    • Reply
  • I don’t have a pan big enough to put the cheesecake in for the water bath. Can I just put a smaller pan full of water on the rack below the cheesecake?

    • — Barb on April 26, 2022
    • Reply
    • Hi Barb, putting a pan of water below the cheesecake it’s not quite the same as putting it in a water bath and you may get some cracks. That said, you can definitely cover any cracks with fruit or whipped cream. Hope that helps and that you enjoy!

      • — Jenn on April 26, 2022
      • Reply
  • Hello Jen,

    While on vacation I want to make this cheesecake but don’t want to drag along my deep, All-Clad roasting pan. How about I buy three aluminum roasting pans, stack them together, and bake the cheesecake in them? I have already received a request to make this while we’re at our little retreat in the Ozarks.

    Thanks………….
    Dorothea

    • — Dorothea on April 23, 2022
    • Reply
    • Hi Dorothea, that should be fine. Have a great vacation!

      • — Jenn on April 24, 2022
      • Reply
  • Wow! Recipe worked perfectly for two 6-inch springform pans without any modification to the recipe at all. Baked them maybe 10 minutes longer though.

    • — Steve S. in Kansas City on April 23, 2022
    • Reply
  • Wow, amazing! I made this for my husbands birthday, and it was a home run and now will be a staple for all occasions. Easy to follow directions, and the pie is so yummy and creamy!

    • — Renee in Reno on April 20, 2022
    • Reply
  • I made this for Easter last year and again this year for 2 different groups and on both occasions, literally everyone raved about it! I have tried many cheesecake recipes and this is the best one I have found. I did alter the crust recipe by using cinnamon graham crackers, dark brown sugar, 1/2 teaspoon ground cinnamon and 1/4 cup toasted, finely chopped pecans and increased the butter from 5 TBSP to 8 TBSP. One other trick: I use confectioner sugar for the filling instead of granulated – I think the little bit or cornstarch helps the consistency. A winner all around!

    • — Laurie on April 18, 2022
    • Reply
  • Excellent cheesecake recipe. Made this for Easter and met with rave reviews.

    • — Viv on April 18, 2022
    • Reply
  • Made this for Easter. Family loved it! Easy to make and great texture! Definitely a keeper!

    • — Deb on April 16, 2022
    • Reply
  • This is the perfect quintessential cheesecake. I bought a book many years ago called the Joy of Cheesecake which was adequate enough but this recipe surpasses any of the ones a made from the book . I used the steam in a pan within a pan method and it it turned out perfectly . I am very grateful for this recipe !

    • — Poppy Kane on April 15, 2022
    • Reply
  • Hi Jenn,
    I’d like to make an oreo cookie crust instead of the traditional graham crackers. 2 questions:
    Do I need to add the sugar if I include the cookie cream filling?
    Would I omit the lemon or keep it in the cheesecake filling?
    Making it for Easter 🙂

    • — Lori from California on April 15, 2022
    • Reply
    • Hi Lori, if you are going to include the cream filling, I don’t think the sugar will be necessary. And because you’re using an Oreo crust, I may omit the lemon. The cheesecake doesn’t taste strongly of lemon but the combination of lemon and Oreos sounds a bit unusual. 🙂 Please LMK how it turns out!

      • — Jenn on April 15, 2022
      • Reply
      • Thanks Jenn. Well I have bigger fish to fry… the market only had “light” cream cheese. I know taste & texture will be affected. Should I add more fat? Maybe an extra egg yolk? Or just proceed without any adjustments? Thoughts are welcomed.

        • — Lori on April 16, 2022
        • Reply
        • Hi Lori, I think I’d just stick to the recipe. I’d love to hear how it turns out!

          • — Jenn on April 19, 2022
          • Reply
          • Hey Jenn. In the end it worked out using the light cream cheese. Even though it jiggled slightly when I pulled it out, after cooling & refrigerating it was runny in the middle. 😬 I re-baked it, it set better and tasted great. In the future I will have to cover it earlier and bake it longer. I didn’t do the Oreo cookie but will next time. 😊

            • — Lori on April 22, 2022
          • Glad to hear that ultimately, it worked out — thanks for reporting back!

            • — Jenn on April 23, 2022
  • My cheesecake cracked a wee bit does that matter

    • — Jacinta Fanthorpe on April 13, 2022
    • Reply
    • No, it will still be delicious (and if you’d like, you can cover it with fresh fruit or this berry sauce.

      • — Jenn on April 13, 2022
      • Reply
      • Thank you love this site

        • — Jacinta Fanthorpe on April 13, 2022
        • Reply
  • I made this cheesecake today thinking I would be bringing it to our neighbors for our after dinner dessert only to find after half way through that it was going to require 8 hrs in the frig. after it was done cooling. Oh well no problem! I made brownies for tonight and will have cheesecake for dessert tomorrow night. Back to the cheesecake … it came out of the oven looking absolutely perfect just like how you have pictured yours to look! I did not gave extra heavy duty foul so did like 4 layers of regular foil… when taking foul off it was wet and somewhat buttery inside the foil. I’m not sue at this point if the water leaked into the graham cracker crust or not at this point but am crossing my fingers that it didn’t. One thing I left out is the lemon and lemon zest. More on this review tomorrow !!!

    • — Cherie Greene on April 8, 2022
    • Reply
  • I was actually disappointed! I found the cake to be dense , instead of light and fluffy. I’m bummed as I’m serving it at a friends bday and I’m pretty sure everyone will feel the same. Maybe it was the addition of the flour , which I’ve never actually added b4. Live and learn !

    • — Lori Feinman on April 7, 2022
    • Reply
    • A classic New York cheesecake is supposed to be rich and dense. What you want is a regular cheesecake recipe that uses less cream cheese.

      • — Dianne Griffith on April 12, 2022
      • Reply
  • How would you change the temperature for a convection oven? Thanks!

    • — Reno on March 30, 2022
    • Reply
    • Hi Reno, When using the convection setting, the rule of thumb is to reduce the temp by 25°F (but assuming you have the standard setting on your oven, I’d recommend using that as I think it’s best for baking).

      • — Jenn on March 31, 2022
      • Reply
    • I baked a cheesecake for the first time with this recipe. It was amazing! I was so happy and proud!!

      If you cut the ingredients in half, do you bake and steam bath for the same amount of time?

      I just want to make it a little smaller 🍰

      • — Becky Freeberger on April 15, 2022
      • Reply
      • So glad you enjoyed it, Becky! Yes, if you halve the recipe I would still use the water bath. Bake time will be less though – I’d start checking it at 45 minutes.

        • — Jenn on April 15, 2022
        • Reply
  • I made this recipe call my son to take to work for his coworkers they was really amazed on how good it was it was real simple to make

    • — Randall bunn on March 30, 2022
    • Reply
  • My husband loves cheesecake as well! Although it needs to be gluten free. Is it possible to omit or substitute the flour with something else? Thank you love all your recipes!

    • — Gail on March 30, 2022
    • Reply
    • Hi Gail, I would replace the all-purpose flour with cornstarch or gluten-free flour. For the crust, you could prepare it with gluten-free graham cracker crumbs. (If you can’t find gluten-free graham cracker crumbs, you can make your own with gluten-free graham crackers.). Hope that helps!

      • — Jenn on March 30, 2022
      • Reply
  • Can I put the cheesecake in the fridge, without the spring form pan still on it? I need to make multiple small cheesecakes, but I only have one small pan.

    • — Makayla on March 26, 2022
    • Reply
    • Sure!

      • — Jenn on March 28, 2022
      • Reply
      • I made this recipe it was fantastic! I used the exact recipe and it came out perfect I topped with raspberry sauce and my family absolutely loved it! I will forever be using this recipe thanks so much.

        • — Connie on April 11, 2022
        • Reply
  • I made this outstanding cheesecake to take down to my elderly parents during a recent visit out of state, and it turned out perfectly delectable! It made me feel so proud they both savored and devoured a slice each night with whipped cream and sliced fresh strawberries after nice home-cooked dinners. They’re in independent living which means unless one of us is visiting, they’re served institutional food- but not this past weekend! My mom was an outstanding home cook from upstate NY, and perfected what she called a Jewish-American Cheesecake. It was an honor to bring this gift down to her for the countless delicious meals and treats she made our family of 7, as we moved from state to state in the military. Cooking was one of her primary passions, and I’m thankful she passed that interest along to me and my siblings to enjoy! Thank you for sharing your incredible gifts and talents with us, Jenn! This recipe was well written, easy to understand, and the results were a delightful experience with each and every bite!

    • — Pamela R. on March 16, 2022
    • Reply
  • I’ve tried several cheesecake recipe, this is by far the easiest one to make and also the best.
    The firmness is spot on, the taste is outstanding.
    That is now my go-to recipe for cheesecake.
    Thank you

    • — Jean-Pierre on March 15, 2022
    • Reply
  • Instead of wrapping my Springform Pan with Foil I put the Springform Pan in a silicone cake mold to keep the water out. It works every time.

    • — Jerry Townley on March 15, 2022
    • Reply
  • It’s true, the only cheesecake recipe you’ll ever need! My son always requests this for his birthday.

    • — Greta on March 14, 2022
    • Reply
  • Hi,
    I loved the cheesecake only wasn’t tall enough in 10” pan. Don’t want to switch to 9” so if I made 1 1/2 recipe to get taller cheesecake what would oven temp be and how long would I bake it for

    • — Alice on March 14, 2022
    • Reply
    • Hi Alice, I’d guesstimate you’d need to add about another 30 minutes onto the baking time but I’ve never made 1.5 times the recipe so you’ll need to keep a really close eye on it. Hope that helps!

      • — Jenn on March 14, 2022
      • Reply
      • I have a store bought graham cracker crusts I need to use. Do you think that would be ok? (I know the crust won’t be as good as homemade, but I hate to waste it.)

        • — Aaron on April 1, 2022
        • Reply
        • Hi Aaron, yes, you can use a store-bought graham cracker crust but I’d cut the rest of the recipe in half as you won’t be able to fit in as much batter. Also, the bake time will be shorter so keep a close eye on it. Hope you enjoy!

          • — Jenn on April 2, 2022
          • Reply
  • I just started learning baking, and this is my first cheesecake. It turned out fantastic! Thank you so much for the recipe. My husband, who loves cheesecake, said it’s even better than some bakeries. Now I can make this for his next birthday. I could not find graham cracker here, in Kuching. Malaysia, so I just use local cream cracker, and it tasted not bad too.

    • — Patsaree on March 12, 2022
    • Reply
    • Not cream crackers, although I’m pleased you said they tasted OK 😁
      We call them digestive biscuits here in the United Kingdom, but you can use almost any sweet, dry biscuit really. Ginger nuts work really well.

      • — Caroline Clarke on March 25, 2022
      • Reply
  • What is the flour I use in it? Plain or self-raising. thanks

    • — jacinta fanthorpe on March 9, 2022
    • Reply
    • Hi Jacinta, you’ll need plain. Hope you enjoy!

      • — Jenn on March 9, 2022
      • Reply
      • Thanks for help

        • — Jacinta Fanthorpe on March 12, 2022
        • Reply
  • Can I use a 9” pan?

    • — Jo Ann Tweed on March 8, 2022
    • Reply
    • Yep!

      • — Jenn on March 8, 2022
      • Reply
  • I am tardy in commenting on this cake. It is fabulous! I have been cooking for 75 plus years and I made this cake (first cheesecake ever) 2 years ago for my granddaughter’s birthday. It was a hit with her and all at the party. They all said best cheesecake they had ever eaten. It is now a standard request from my Granddaughter every year for her birthday. Recipe was perfect and actually easy as you did such a great job with both the actual recipe and the instructions, Just wanted to thank you so very much for your recipe,

    • — Brooks Lott on March 8, 2022
    • Reply

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