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.
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!”
What You’ll Need To Make A Classic New York Cheesecake
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
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.
Step 2: Make the Graham Cracker 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 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.
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.
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.
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.
Pour the batter on top of the 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.
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.
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.
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
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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.
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
- 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.
- 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.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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- 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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I forgot to add the sour cream! 🤦🏻♀️ This still be ok?
I wouldn’t worry…it should be fine 🙂
What if I don’t have the necessary items for the bath?
Hi Michelle, You can bake the cheesecake without the bath but it may crack on top and it won’t be quite as creamy. I would put a small pan filled with water in the oven to create some steam – that should help somewhat.
Thank you for this delicious recipe! This is my first time making a cheese cake, so I really appreciated your instructions! Five out of five stars!
Hi! I’m planning to make this for a Christmas cheesecake, but I don’t have a stand mixer. Is a handheld mixer ok or will it end up over mixing? (Although probably taboo, I’m not overly stressed if it cracks as I plan to add a berry drizzle on top).
Hi Kaeleigh, It’s perfectly fine to use a handheld mixer. Hope you enjoy and Merry Christmas! 🙂
I forgot to spray the pan with nonstick spray.. how screwed am I ?
Hi Nicole, No worries – just run a thin knife around the outside of the cake when it comes out of the oven. I think it will be fine, but it looks a little rough around the edges, you can always press some graham cracker crumbs or finely chopped nuts over the sides and no one will be the wiser. 🙂
I love this recipe. I use orange zest instead of lemon and it’s amazing! I left out the lemon all together. I’m just not a fan of lemon I guess. All it needed was the fresh orange for that special zing.
Made this recipe before just for my husband and kids and it was perfect. Made again today for a Christmas eve family gathering . I was cleaning up after putting it in the oven and realized I forgot to add the 6th egg. Will it still be fine with just 5 eggs or is all hope lost? Thanks.
Hi Ashley, I think it will be just fine…I wouldn’t worry!
Do you think I could use vanilla Greek yogurt in place of the sour cream if I cut the sugar back by half a cup or so? I’m just trying to save myself a trip to the grocery store today or tomorrow just for sour cream.
Hi Alyssa, I haven’t tried it (and cheesecake is pretty finicky) but I think you can get away with it. Please LMK how it turns out!
Just made this yesterday and let it set overnight. It is SO good. It was my first time baking a cheesecake because I was always so intimidated! This is such a simple recipe to follow and it turned out incredible.
Hi Jen! Love your recipes. I would like to make a cheesecake and add in mini chocolate chips. Would this be a good recipe to try with that? Should I omit the lemon juice or keep it? Planning on using chocolate grahams too. Your advice is most appreciated! Merry Christmas!
Hi Darby, So glad you like the recipes! Cheesecake can be pretty finicky. I haven’t tried mixing anything like chocolate chips into the batter, so it’s hard to say for sure how it will impact the recipe. To play it safe, you could top the cheesecake with a chocolate ganache drizzle or lots of chocolate shavings. If you try it, Please LMK how it turns out!
Thank you for your quick reply!
My husband and I made this together last night. It was our first time making a cheesecake. We followed the directions step by step and it was delicious!! Ours baked fully at an hour and 15 minutes, the internal temp was 152 and we turned the oven off. Thank you for a yummy recipe!
Hey Jenn. Just curious what your thoughts are on using Lemon Extract? TIA.
Hi Shelly, the lemon flavor will definitely be stronger with lemon extract, so as long as you want a lemomy-flavored cheesecake, it should work. Please LMK how it turns out!
I love this recipe. My grandson wants a chocolate cheesecake for his birthday. Do you know how I can adopt this recipe.?
Hi Paul, I wouldn’t recommend adapting this recipe as cheesecakes can be pretty finicky. I do have a chocolate cheesecake on page 271 of my new cookbook. If you don’t own the cookbook, email me at jennifer@onceuponachef.com and I’d be happy to send you the recipe.
Hi Jen
I hope you get this email. I would love to get your chocolate cheesecake recipe.
Thank you in advance
Paul Dunetz
Just sent 🙂
Fantastic recipe and instructions. My cake was so good I almost fainted. Kidding. Just excellent, thanks.
LOL – glad you didn’t faint and that you enjoyed it!
I have made this recipe (and the pumpkin cheesecake) many times. No matter how well I wrapped the cheesecake in aluminum foil, I always had some water seep in. Had a brilliant idea to use a large roasting bag (like the ones for turkey) and put it in there (don’t close it). Folded the top down to the edge of the pan then wrapped in aluminum foil. Have never had a problem with water seeping in since!!
I have made this cheesecake 3 times for Christmas dessert. A superb fail- proof set of instructions, as long as you convert to metric measurement if in Australia! First time I used 12 of OUR Tablespoons of butter, instead of the desert- sized spoons of butter as per US. Base very buttery😋; but otherwise excellent.
Hi Jenn,
I’ve made this cheese cake twice and both times it was excellent! I was wondering if I should cover it with plastic wrap before putting it in the refrigerator? I seem to remember it sticking to the top.
Thanks for sharing this delicious recipe!
Terri
Hi Terri, glad you like it! If you’re storing it in the fridge, I’d keep it in the springform pan and cover it with saran wrap. (The sides of the pan should keep the saran from sticking to the top of the cheesecake.) Hope that helps!
This is delicious! It came out wonderful! But mine did crack on top. Smooth and creamy and the sour cream gives it a nice and subtle tang.
I followed the water bath directions to cook and cool. Do I need to make any adjustments because I live in altitude? (Denver)
Thanks!
Hi, Unfortunately, I don’t have any experience baking at high altitude, so I’m not sure if that would impact the result. But is there a chance you overmixed the batter? That’s the most likely cause of cracks on the top of the cheesecake. (You can hide the cracks though if you top the cake with fresh fruit.) 🙂
I made it again being very careful not to over mix and it came out perfect! No cracks. Beautiful, creamy and delicious! The whole family raved about the recipe.
So glad it came out nicely this time — thanks for the follow-up! 🙂
This was amazing. I was a little surprised by the flour, but I followed the recipe exactly and it was perfect. My husband told me the next time I make this, I should make two of them!
Am I able to chill it in the freezer to speed up the chilling time? Eight hrs or overnight is too long. Can’t wait to eat it. 😋
Hi Serene, I’ve never tried it. I think you could get away with sticking it in the freezer for a little bit but I would be careful not to let it freeze.
Hi. I loved this recipe and the cheesecake turned out really good despite having one issue when making it – I set the foil wrapped pan with the batter in it into the roasting pan first, and then added the boiling water. In doing this, I accidently spilled some of the boiling water into the cheesecake itself, and then had to scoop/siphon some of it out. I tried to re-mix the batter in the pan but I am sure there was some excess water in there. Next time, I will add the water to the roasting pan first, and then set the cake into the water. Easy fix. But, fortunately, even with this mistake, the extra water that made it into the cake likely evaporated as it really never altered the flavor. Thanks for the recipe. Cheesecake is one of my all-time favorite desserts and I’ll certainly refer to this one again. Dean
Just learned a foolproof way to avoid water seeping into crust via the foil wrapped springform pan. Buy a large round cake pan (BIGGER IN DIAMETER THAN YOUR SPRING-FORM PAN) Place UNWRAPPED springform pan into round cake pan, place both in roasting pan, add water, up to one inch and bake. Came out perfect. Not a hint of moisture in the crust. I made this the day before Christmas with no issues.
You’re Welcome😊
Hi Jen,
I’d like to try making this as a vanilla cheesecake. Do you think it would work if I omitted the lemon juice and zest, increased the vanilla extract by 2 teaspoons to compensate for the lemon juice and then scraped in the seeds from a vanilla bean or two?
Yes, I think that should work. Please LMK how it turns out!
Hi! Made this cheesecake for my sister’s birthday and she loved it! Thanks for the great recipe!
I made this cheesecake for Thanksgiving and my family loved it! My mother-in-law recommended that I keep this recipe as part of my regular dessert rotation. I followed the recipe as written—it was perfect!
My family loved this cheesecake! Great recipe.
Hi, can I use Plain Greek Yogurt instead of sour cream?
Hi Stacey, I think it will work.
Yes. Best cheesecake ever. My favorite one now. Delicious
Love this recipe. No cracks, perfect and delicious
Amazing me and my son made a first cheesecake off of this recipe for Thanksgiving and it was a hit!!!! Win for the guys!!!!!!
Getting ready to make this and wondering if it makes any difference at all with a 9″ vs 10″ springform pan?
I think the only difference is that the cook time will be a bit shorter; I’d start checking it after 1 hour and 15 minutes (but it may take longer).
Thank you.
Just made this cake, it looks great and I can’t wait to taste it. The only thing I’m concerned about is the amount of eggs, that it may taste more like a custard.
Us as well we only did 5 eggs and it turned out great
Made this cheesecake for my daughter’s birthday, and it was fantastic! Amazing recipe, thank you!
Holy smokes this cheesecake is amazing. Made it for a small gathering and it got demolished. The looks on peoples faces when they tried the first but made me wish I had a camera ready. So incredible!
Looking for a gluten free dessert. Could I substitute gluten free graham crackers in the crust, and substitute Bobs gluten free flour (ready for baking with needed additives) in the filling? I’ve made this as written before, and it was fabulous! I would love to make a gluten free version for my dietary restrictive guests!
Thanks!!
Hi Trudy, I think those adjustments would work well. Please LMK how it turns out if you try it!
This may be a silly question, but for the freezing instructions, do you do that in the springform pan or take it out first? Thanks, can’t wait to try this!
Hi Jen, You could really go either way — it doesn’t matter. If you don’t need the pan, maybe keep it in there to protect it.
Hi, I have been making your recipe for about a year now. I Love it and so does everyone I work with. No one wants to share anymore so I would like to gift about 16 of these as a Christmas gift. I would like to do them in a 6 inch pan. Can you help me by telling me how to make this recipe for a 6 in pan. Thank you
Diane
Glad to hear it’s been such a hit! I’d halve the recipe for a 6-inch pan. The baking time should be about an hour+ but keep a close eye on it. Hope all your recipients enjoy!
Hi Jenn,
I tried this recipe yesterday and the taste was awesome. My hubby loved it. Made half the recipe. I had one problem though, I don’t get graham cracker where I live, so I used digestive biscuits, but when I added the melted butter in the biscuits it was not enough, it was very dry. So, I took about 35 grams more butter, melted it and added it, but the end result was that the biscuit after baking was very soggy and it was crumbling.Could you please suggest the amount of butter to be used for digestive biscuits. Also the cheesecake was a little crumbly.How could I get it to be firmer.
Hi, Unfortunately, I don’t know enough about digestive biscuits to tell you how to tweak the amount of butter you’ll need for the crust. You mentioned that you added 35 grams of butter; maybe next time, I split that in half and add about 17 grams to see how the texture is. You can always add more if necessary. And if the cheesecake was crumbly, it sounds like it may have been a bit overbaked. Please LMK if I can help in any other way!
I have tried many other cheesecake recipes and this is the only one that didn’t result in a cracked cheesecake. This is an excellent recipe. Thank you for sharing
Hi~ If I were to use a sugar substitute (Truvia, etc.) would it alter the end result.
Hi Carrie, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry!
Is there an overt taste of lemon? I want to make it for Thanksgiving.
It’s very subtle, but if you are concerned about it, you can cut back or omit the zest and juice. Hope you enjoy!
I love this cheesecake more than anything! So amazing. I have made it three times in the past 2 weeks. Once for my mother-in-law‘s birthday. I was not able to taste that cheesecake. However everyone said it was the best thing they’ve ever tasted. So of course I had to make it again so I could try it. I loved it. I made it a third time for The ladies at my local library. I decided to do mini cheesecakes for them. I cut the cheesecake recipe in half but did the full recipe for the crust. I pre-baked the crust at 350° for 4 minutes. I baked the cheesecakes at 325° for 18 minutes and let them cool at room temperature for 20 minutes before transferring to the refrigerator. I was able to make 20 mini cheesecakes using the standard size cupcake pan. They turned out perfect!
This was my first attempt at making a cheesecake like this. I followed the directions and for some reason when I cut into it, the entire middle portion (except 1″-2″ from the outside) was a pudding consistency. We sadly had to throw it out because we didn’t know if it was ok to eat. I am stumped as to why this happened. Does anyone know what I could have done wrong?
Oh no — that had to have been a disappointment! It sounds like the cheesecake was really underbaked. How long did you bake it?
I cooked it for 1 1/2 hours. The top was starting to brown and it passed the jiggle test. Everything seemed fine, so it was a surprise when we cut it. 🙁
That’s strange — did you make any ingredient subsitutes/alterations to the recipe?
After cooking it for 1.5 hours did you let it sit for 45 minutes in the hot water bath? Then did you refrigerate it for 8 hours? Both of those steps are very important.
Hi there!! If I wanted to use 4inch springform pans to make a few small cheesecakes, how long would the bake time be?
Thanks!!!
Hi Kristen, I’d start checking them at about 35 minutes but it may take longer. (Keep in mind that I haven’t baked them this way so it’s a guesstimate). Please report back and let me know how it goes!
I made this Cheesecake yesterday for my husband’s birthday. It turned out perfect! I was so excited because it was the first Cheesecake I’ve made! It was delicious!
I made this last summer and one guest was an honest to God a gourmet cook. He asked for the recipe. 🙂 Making this for Thanksgiving as it was easy, delish, and fool proof.
As always, a straightforward and detailed recipe with great results. Thank you!
The recipe was perfect I realize last minute I ran out of vanilla extract and used maple syrup and it still came out perfect !!…. Made it for my friend birthday and they loved it !….
Tried this for a friend’s birthday and it was a hit, everyone said they loved it (even though some generally disliked cheesecake) and it was one of the best cheesecakes they’d had. Personally, I thought it was quite sweet – it reminded me more of cream cheese frosting than a restaurant style cheesecake – but it was also super creamy. I would note that I only like to have the graham cracker crust on the bottom of my cheesecake and I find I always end up with about 2-3 tbsp of extra graham cracker crumbs, so you’d probably do fine with just 10 crackers. Even though I double lined the pan with aluminum foil there was still a bit of water when I pulled the cake out of the water bath, which I believe was just condensation. I’d give the cake another 30 minutes to cool down on its own outside though, I got a little bit of condensation on the top when I refrigerated it with cling wrap. Regardless, a great recipe.
Disliked this recipe end result
Hi I am in NZ and wanted to check if these measurement are US sizes and if it would be possible to get them in grams etc?
Hi Mel, The great majority of my recipes (including this one) include conversions to metric/weight measurements. 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 that helps and that you enjoy the cheesecake!
I have tried a lot of recipes.
This is completely the best, everyone in my family loves it.
Should I substitute the flour with a gluten free blend or corn starch to make it gluten free?
Hi Cristina, either one will work nicely. Enjoy!
My food snob husband said this was one of the best cheesecakes he’s ever had. 🥳