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Classic New York Cheesecake

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Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.

Slice of cheesecake on a plate.

Cheesecake has always been my husband Michael’s absolute favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her son’s heart was through his stomach—and he could be persuaded to do just about anything for a slice of NY cheesecake. Luckily, having just graduated from culinary school, I had a little advantage when it came to both winning his heart and perfecting my cheesecake! Now, I know that making cheesecake can seem a little intimidating. It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. With a few pointers and a tried-and-true recipe, which I’m happy to share with you, even beginners can whip up a dense, rich, creamy (and crack-free) cheesecake. This is a tradition-worthy dessert that rivals the best NY delicatessens. Who knows, maybe it will even help you win over someone special!

“I made this for my family at Christmas time and everyone LOVED it! I had never made a cheesecake before. The instructions were simple and easy for beginners. I am now tasked with making this for birthdays and holidays!”

Rebekah

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

Cheesecake ingredients including eggs, sour cream, and lemon.

This 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.

Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels (or a schmear), cream cheese is used to make many wonderful desserts, like my no-churn key lime pie ice cream, berry trifle, and cream cheese frosting.

Flour might seem like an unusual addition—not all cheesecake recipes incorporate it—but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

Key Equipment

Springform pan on a sheet of aluminum foil.

You’ll need a 9 or 10-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 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.

You will also need an electric mixer for whipping up the batter and a large roasting pan for the water bath.

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.

Springform pan wrapped in aluminum foil.

Step 2: Make the Graham Cracker Crust

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

Graham cracker crumbs in a bowl with other ingredients.

Stir until well combined.

Bowl of graham cracker crumb mixture.

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.

Person pressing graham cracker mixture into a pan with a measuring cup.

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.

Cream cheese, sugar, and flour in a stand mixer.

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.

Cream cheese mixture in a stand mixer.

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

Cream cheese mixture and flavorings in a stand mixer.

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

Egg in a stand mixer with a cream cheese mixture.

Mix in the sour cream.

Sour cream in a stand mixer with a cream cheese mixture.

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

Stand mixer full of cheesecake batter.

Pour the batter on top of the crust.

Batter pouring into a springform pan with a graham cracker crust.

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.

Springform pan of cheesecake on a baking sheet.

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.

Cooked cheesecake in a springform pan wrapped in aluminum foil.

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.

Cooked cheesecake in a springform pan.

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

Slice of New York cheesecake on a plate.
Photo by Vladislav Noseek

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Classic New York Cheesecake

Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.

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

  • Someone made me this cake for my birthday and it was amazing!! Trying it myself now, If I make these in large muffin tins instead of a spring form, how long would you recommend baking them?
    Thank you!
    Kate

    • Glad you enjoyed it! Muffin versions of this will work, but they will be a bit challenging to remove from the muffin tin. Assuming you’re referring to a standard-size muffin tin, 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!

  • Holy smokes… okay this is seriously the best recipe. I’ve made this cake a couple dozen times at this point. For my in-laws, special events, Christmas…. you name it. HUGE hit. DO EXACTLY WHAT SHE SAYS. I’m an electrician… I’ve never been able to bake anything, but this recipe has my friends and family thinking I’m Paula Dean.

  • This cake is easy to make and is delicious. I didn’t put it in a water bath. I just put a pan of water in the oven with the cheesecake and baked it for one hour and 45 minutes

  • AMAZINGGGGGG…first time making and nailed it! Thank you!!! PS – the berry sauce was phenomenal. Thank you!

  • Good morning!
    I want to know if I’m making a cheese-cake for 4 or 6 person how many pounds cream cheese I should use ?? I want to know about all the ingredients please

    • — Fabienne Auguste
    • Reply
    • Hi Fabienne, If you want to cut down the size of the cheesecake, I’d cut all the ingredients in half. I’d also recommend using a smaller springform pan — 6 or 7-inch. Bake time will be shorter; I’d start checking it at 45 minutes. Hope you enjoy!

  • Honestly was one of the better cheesecake recipes ive done. It was an absolute hit, positively recommend it. Jen please give us more of your wonderful desserts to try!

  • Hi Jenn. Every time I make this cheesecake, everyone tells me it is the BEST cheesecake they have ever had. I will be making one for a gluten free birthday and I will be using gluten free graham crackers and I am just wondering if I could leave out the flour while keeping the other ingredient measurements the same? Or should I replace with cornstarch? Thanks in advance.

    • Hi Natasha, so glad you’ve had success with the cheesecake! I would replace the all-purpose flour with cornstarch or gluten-free flour. Hope that helps! 🙂

    • I made my own berry sauce for the cheesecake. One cup of Mulberries, two fresh yellow mangos, one leaf fresh Sage minced,5 fresh rosemary leaves minced, 10 fresh leafs oregano minced, juice squeezed from one lemon, 1 teaspoon honey, pinch of salt, 1/4 teaspoon cracked black pepper, one peeled clementine orange. Put all ingredients in blender. Puree!! Enjoy!!

  • Just excellent!! Followed your great instructions to a tee and wowed everyone. Made the berry sauce too and that was a hit as well. As always, thanks Jenn for your fabulous recipes!

  • I followed the recipe and it came out delicious, no crack in the cheesecake. I surprised myself. Question: How necessary is the water bath for success?

    • Glad you liked it! The water bath is really important to keep the cheesecake from cracking.

  • This is the BEST Cheesecake Ever! I made this for Memorial Day and followed the directions and it was better than wonderful. I watched 2 brothers, a sister and a fiancé devour a VERY LARGE piece. I made it with the berry sauce, but it was just strawberries. I have a family member who cannot eat berries and I drizzled caramel on his. I saw him scrape the plate!

    Thank you for sharing!

    The only issue with mine is the graham cracker crust stuck to the bottom of the pan. I sprayed it really good before adding the crust. Not sure what I did wrong.

    Thank you again!

    • So glad it was a hit! Regarding the crust sticking, if you feel like you treated the pan thoroughly with non-stick spray, another step you can take that will help is to line the bottom of the pan with parchment. (I’d spray the pan bottom, put a parchment circle over that, and spray the parchment.) Hope that helps!

  • OMG!!! Best New York Cheesecake recipe I have found. My husband is a New York Cheesecake fanatic And I have tried multiple different times to make one that gets his seal of approval. This one gets a gold star. He says “great cheesecake” with every slice I serve him. Served it three different ways….Berries with raspberry coulis, passion fruit sauce, chocolate and caramel sauce (with chopped pecans) and, of course, all with whipped cream..

  • I made this as my first time making cheesecake, and it was super easy, delicious, and a big hit. The only thing I would change is to add more water into the waterbath, as when all the water evaporated the cheesecake got brown on top. I also made the berry toppings, which really tied everything together.

  • Can i use digestive biscuits instead of crackers?

    • Hi Ruby, some other readers have commented that they’ve done that so I think it should work. Hope you enjoy!

  • Hi there! I would love to adapt this for a mini cheesecake pan (I just got one!) – are there any changes/tweaks you would recommend? Is the water bath still important? With the mini size, is there less concern about cracks and therefore no need for the flour? I was just wondering how it will affect the texture etc. to make them so much smaller, and I am new to the mini cheesecake game! Thanks for any help you can give! 🙂

    • Hi Jessie, what are the dimensions of your mini pan?

      • It is this one here: https://www.norprowebstore.com/norpro-12-mini-cheesecake-pan-3919.html

        Makes 12 Mini Cheesecakes
        Cups measure 1.75in/4.5cm deep x 2in/5cm in diameter

        Thanks for the help!

        • Hi Jessie, I’d guesstimate they’ll take about 25 minutes, but I’ve never made minis so keep a close eye on them. I think you can get away with skipping the water bath but would keep the flour in the recipe. Please LMK how they turn out!

          • Thank you Jenn! I will 🙂

            • — Jessie
      • What about a 6 inch spring form?

        • Hi AL, You’ll need to halve the recipe. Bake time will be less — I’d start checking it at 45 minutes. Hope you enjoy!

  • Perfect NY cheesecake!

  • I’ve made cheesecakes before, but never with a water bath. They were delicious but I definitely got cracks. Made yours as directed 2 times and it is delicious and no cracks! The 1st one, I might have added too much water and condensation dropped down from top of oven onto cheesecake. It was still devoured! On the 2nd one, I didn’t add as much water. Came out perfectly! Also used parchment paper on the bottom of my springform pan, and it came off onto the serving plate in one piece very easily.

  • Follow this recipe and you’re guaranteed success!

  • Follow this recipe for an absolutely perfect cheesecake. I’ve made it multiple times and it’s worth the time and modest effort. The only thing I did differently was use an oven-safe bag to set the pan in before wrapping with foil (https://www.lifeloveandsugar.com/how-to-prevent-your-cheesecake-water-bath-from-leaking/). This recipe definitely deserves the glowing reviews. Thank you!

  • My husband and I went to New York a few years ago and had the most amazing cheesecake from Rocco’s. This recipe is the equivalent, if not better! So delicious! The berry sauce was also amazing! Thank you for such a great recipe.

  • I used this recipe for my first attempt at making a cheesecake. It did not disappoint! I genuinely appreciate how concise the directions were. I had to use Nilla wafers for the crust and it turned out great. I also had to fold standard pieces of foil together as I did not have any wide enough to wrap the pan. Some water got in despite the layers used but it did not seem to have affected the cheesecake. I also believe my oven runs hot because at an hour and fifteen minutes, my cheesecake had already browned at the top.

    The consistency and texture came out amazing. The family loved it too. Some noted that the lemon flavor was a bit on the strong side.

  • This is a fabulous cheesecake, very high and creamy. Also made the berry sauce but didn’t bother pureeing or straining it and it was just fine!

  • Amazing recipe, this website never fails me! Added 1/2 cup ground pistachios to the batter and topped with another 1/2 cup, it worked beautifully.

  • Probably a dumb question but I’m struggling to wrap my brain around wrapping the springform pan. The foil is only wrapping the outside of the pan.? Or the inside too?
    Thanks for clarifying!

    • Not dumb — just the outside. Hope that clarifies and that you enjoy! 🙂

  • Do I need a stand mixer or can I use a handheld?

    • Sure, Kingston, a handheld mixer should work. Hope you enjoy!

  • Hello! Is there a way to make the crust extend up the edges like in some other cheesecakes still using this recipe (When you cut a slice there will be crust at the widest end of the piece)? Thank you so much.

    • Sure, Lia, I think that’s doable. You’ll need more crust for that so I’d make 1-1/2 times the crust recipe. Hope that helps and that you enjoy!

      • Thank you so much, I’ll let you know how it turns out!

  • Hi all! I was looking for the right cheesecake recipe and this one hit the spot 🙂 I put in 1 2/3 cup sugar (instead of 2 cups), and added nutmeg and cinnamon to the crust. YUM <3 thank you Jenn!!!

  • I have made this cheesecake 3 times. It is excellent! I would give it 5 stars!

  • I made this cheesecake for a party and it was a big hit! Everyone loved it. The recipe is easy to follow and straightforward and results in the perfect cheesecake. I am planning to make two for a party this weekend, can I cook them together or should I do one after another? Thanks!

    • Hi Liz, Glad this was a hit! If you have a pan large enough to hold both pans in a water bath, it should be fine to do them together. They may take just a touch longer but keep a close eye on them.

      • Thank you!

    • Hi, does the aluminum foil go around the entire springform pan or just on the sides of it?

      • Hi Bia, It should go along the bottom and sides of the pan. Hope that clarifies and that you enjoy!

  • Hi I really want to try this recipe but I’m new to your blog and can’t find exact ingredients..

    • Hi Sara, 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, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • Hello…
        I’m interested in trying a rosemary cheesecake. I see several questions about adding things to the batter, and your ‘finicky’ responses. So, I may be asking a question that has the same answer, but thought I’d ask just in case. Do you think adding finely chopped rosemary is also risky? Am thinking there is a chance it might not be since it is so small when finely chopped, but I will leave it to you as I have never made a cheesecake. Looking forward to trying your recipe! Thank you.

        • Hi Krisi, I think adding very finely chopped rosemary will work just fine. Enjoy!

  • This is the third time I’ve made this recipe. Everyone loves it. There is no need to search for others.

  • First time I made this using your recipe and it was an absolute hit! Now folks have asked me when am I going to make this cheesecake. LOL curious as can I use the same berry sauce recipe only using strawberries? Thanks!!

    • So glad you like this! Yes, you can use all strawberries in the berry sauce. 🙂

  • Hi i was going to give this try but my pan is only 6 inches. Cab you please help me adjust the baking time? Can I use the convection oven?
    Thank you

    • Hi Barbara, I’d cut the recipe in half for a 6-inch pan. I’d guess it should take about an hour+ but keep a close eye on it. And if you want to use your convection oven, I’d reduce the temperature by 25 degrees. Hope you enjoy!

  • Hey there. My housemate has requested a milk chocolate cheesecake for her birthday.

    I saw one review in which they added some chocolate chips to two cups of batter and swirled it in.

    Do you have any more specific recommendation to make this recipe fit her request?

    Much appreciated!

    • Hi Ace, I wouldn’t recommend tweaking this recipe to make it chocolate as cheesecakes are very finicky. I have a chocolate cheesecake recipe in my upcoming cookbook. If you’d like to take a peek at it, email me at jennifer@onceuponachef.com.

      • This recipe is a keeper!!! It turned out beautifully and was delicious!!! I will definitely be making it again! Thank you!

    • This recipe is a keeper!!! It turned out beautifully and was delicious!!!

  • This is the ONLY cheesecake recipe I have made that didn’t crack and was creamy yet dense, exactly how we like it. The lemon zest was a welcome addition. LOVE THIS 💕

  • Made this cheesecake and another from a different recipe for Easter lunch. This one was by far the crowd favorite. The zest of the lemon and the sour cream make it the perfect dessert.

    Thank you!

  • I was born and raised in NY so I was comparing my results to the cheesecakes in my memory. This recipe is fantastic! Creamy and delicious. Your hints for making sure the water bath doesn’t get into the pan were perfect. I will make this again for sure when I have plenty of company to eat it. For now I will bless my neighbors with a little taste of heaven. Thank you for such a fabulous recipe and great instructions

  • I made the perfect cheesecake for the first time ever!!

  • This is the best cheesecake recipe! I rarely make a review, but members of the family who are not fans of cheesecake swear that this is the best they had! Thanks and more power to you!

  • I made this for Easter dinner at my daughter’s house. I’ve been too busy to bake in recent years and was so afraid of failing. This recipe was amazing! I was concerned because my foil was only 12″ and couldn’t cover the outside without a seam. I ended up using 6 sheets (it was heavy duty), and although water did get into all the layers, the cake still came out perfect! The lemon taste is noticeable and a must! I will definitely make this again.

  • I made this cheesecake for my son on his birthday–it did not disappoint!
    Visually perfect, and taste was exquisite. This will be my go-to recipe from now on.
    Thank you!

  • Tried this recipe, 🌟🌟🌟🌟🌟
    Turned our really well on the first attempt, thanks for the tips , the step by step guidance, and demonstration .
    Shared the cake with friends , they liked it too.
    GodBless

    • — Vicky Alagandran
    • Reply
  • Hi, can I make this cheesecake without the crust?

    Thanks!

    • Hi Joanna, I wouldn’t recommend it. The crust protects against leakage. Sorry!

  • Absolutely perfect cheesecake! Tried many different ones. This will be my go to recipe!

    • — RITA SILVESTRI
    • Reply
  • Can u bake it without the water bath? Could u put a pan with water on the bottom shelf?

    • Hi Cindy, You could try putting the water in a pan on the bottom shelf, but I can’t guarantee that the top won’t crack. If you want to use a very similar recipe that doesn’t require a water bath, you could consider these cheesecake bars. Hope you enjoy whatever you make!

  • It turned out beautifully! This is literally the best cheesecake I have ever had. It’s amazing!!

  • Hello Everyone!

    Like so many of the reviews already listed, I too, never made a cheesecake before, now I’m hooked, yum! Followed the recipe exactly and it came out perfect, with rave reviews from all who salaciously consumed the decadence. Will definitely make it again, but, I’d like to experiment with Limes and Oranges as flavor variants. In my minds eye and taste buds, I want to replicate the taste of Key Lime pie or an Orange Creamsicle so often enjoyed in my youth.

    Thank you Jenn Segal for sharing your recipe and tips

    • — Norman Bergeron
    • Reply
  • Made the cheesecake exactly per instructions and baked it for 1 1/2 hours on 325. I made the mistake of not checking it periodically so it was a little brown on top. My oven must be running hot even though the oven is only 3 months old. Hopefully it will taste good. Will see tomorrow. The cheesecake looks beautiful. No cracks. Very easy recipe.

    • — winny n thermos
    • Reply
  • I am going to try this tomorrow, and i’m not sure I have the time or materials to use a boiler pan. Could I bake it in the oven instead?

    • Hi Emily, I’m not sure I understand your question as this gets baked in the oven. Can you clarify? Thanks!

  • Hi!
    I usually don’t write reviews and 90% of recipes I find on the internet don’t turn out as I expected, BUT! This cheesecake! ☺😋❤ Seriously, it is THE CHEESECAKE! Thank u so much for this amazing recipe! 🙏

  • Can i add more graham crackers to do the sides of cheesecake, if so how many? Thanks! I made this recipe twice already, absolutely delicious. And planning on making it again this weekend for a friend, I’m going to put a cardboard on plate of spring foam pan this time is that ok to bake that way?

    • Hi Kathy, It’s fine if you want the crust to come up the sides a bit, but I’d use all of the ingredients to make more; not just the graham crackers. And I’m not sure I understand your second question — are you saying that you’d like to put a paper plate on the bottom of the springform pan?

      • Yes, want to know if you can put a round cardboard and parchment paper before baking crust?

        • Hi Kathy, it’s fine to put parchment paper on the bottom of the springform pan but I would not use a paper plate.

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