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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My daughter in law has Hashemotos Disease and isn’t supposed to have flour. I see 3 Tblsp all purpose flour is used in your recipe . Could I substitute 3 Tblsp of Gluten free flour or would that not work?
Hi Lynne, you can definitely use gluten-free flour here. Enjoy!
I am a holistic nutritionist. Instead of using flour you can use arrowroot flour. I would recommend using Terrasoul arrowroot flour because I know that Terrasoul has strict testing standards for heavy metals. Arrowroot flour can be, in most cases but in not all cases, substituted 1:1 for all-purpose flour or cornstarch depending on how you are going to use it. In this case, you can do 1:1. Also, based on your daughter’s Hashemotos Disease, I would stay away from using any type of gums (locust bean, guar gum, xanthan gum, etc.). If you use arrowroot flour for cooking like thickening a sauce, then you must use it at the end because arrowroot’s thickening power will breakdown quickly the more it’s cooked at high heat for sauces but this does not occur in cheesecakes because it’s a different chemical reaction with other ingredients.
By the way, Jen, you are a fabulous chef. I don’t use your cheesecake recipe but not because it’s not good. I do a sable breton base and mascarpone filling or a mascarpone and Bison milk ricotta filling. It all depends whether I’m using fruit, chocolate, or something else. Nonetheless, Jen, I always like reading your posts and have taken your suggestions from time to time, so, thank you.
Thank you,
Jack, IN.
Hi Jane!! I can’t thank you enough for this recipe (and also for the chocolate cheesecake one you sent me)! Truly, it is THE BEST cheesecake I’ve ever eaten and it’s THE BEST recipe I’ve ever followed and cooked… Absolutely delicious, amazing, a piece of culinary heaven, a gem!! Thanks again for this fabulous dessert! And for your guide, your easy-to-follow instructions, your knowledge and your kindness!! I cannot rate you with more stars, but believe me, this cake and this blog deserve hundreds!
💕
I have never made a cheese cake, then last October I decided to make this recipe!!! I have made this recipe 15 times it’s amazing!!!! I feel like I’m the best baker in the world when I make this one!!! 😎
I have made this chez cake 7 times I’ve added some stuff on top before baking it truly is the best recipe I’ve ever done!!!!!!
It was delicious, no cracks and east to make. We all loved it!
My husbands only desert is cheesecake. I’ve been making this recipe for three years now and it comes out perfect every time. And it is his favorite… thank you for sharing with us
I haven’t tried the recipe yet and I was wondering if I could cut back on the sour cream, say, to maybe 1/4 or 1/3 cup?
Hi Elise, I think you can get away with 1/3 cup. Enjoy!
Hi there! My Italian husband wants me to make this cheesecake for him. Just wondering if adding more lemon and perhaps Lemoncello to the recipe would make it more of a lemon cheesecake or would it ruin it? Secondly, my last cheesecake had 15 oz of ricotta cheese in it but it came out fluffy instead of creamy and dense. Tasted good but not creamy & dense enough. Do you think your recipe with sour cream replacing the ricotta cheese that I used previously would do the trick?
Hi Sandy, if you’d like to make the cheesecake more lemony feel free to add more lemon, zest, a bit more lemon juice, and to swap out a teaspoon or so of the vanilla extract with Lemoncello. And yes, you will definitely find this cheesecake to be more dense than one made with ricotta. Hope your husband enjoys!
I love love love this cheesecake recipe especially with the berry sauce. Best cheesecake I ever ate. My 92 year old father in law told me I didn’t make it and that I bought it from a fancy bakery.😜😘💖
This recipe never fails! It is the perfect cheesecake. Sweet, tangy, rich, perfect density and never any cracks! Just make sure you give yourself plenty of time – I do find that making the day ahead is the best approach.
My favorite variation of this recipe is with a crust made from Walker Shortbread cookies and topped with lemon curd. When making it this way I do add a splash more lemon juice and a pinch more zest, which balances well with the buttery crust.
That’s funny, I made this recipe today and also used Walkers Shortbread cookies for the crust. It turned out perfectly and was delicious. I live in Canada, we don’t commonly have lemon curd here but it would likely be a nice addition. Julie – March 22, 2023
Amazing!!! It’s sooooo good I can’t stop eating it even though I’m trying to lose weight. Somebody help!
I reduced the sugar to almost half amount but it was sweet enough for me.
I’ve tried several of your recipes and they always turn out delicious. Thank you for sharing such wonderful recipes!
Will this recipe work in an 8 inch springform pan? Thank you!
Hi Jacquelyn, Unfortunately, I think an 8-inch pan will be too small. Sorry!
I love this recipe, the cake tastes amazing but I still had cracks when I pulled it out of the oven (it was very puffed up). I didn’t think I over beat the batter however my oven may run a bit hot. Could this cause it? Thanks!
Hi Gabriele, Sorry to hear you had some cracks on the top of the cheesecake! If you feel confident you didn’t overbeat the batter, it’s likely due to your oven running a bit hot. You can always cover it up with whipped cream or this berry sauce. 😊
If you haven’t made this cheesecake yet you really should, you wouldn’t ever buy another one. Best cheesecake recipe ever!!❤❤
I am an 84 year old Grandfather who has just for the 3rd year made this wonderful cake as a Birthday cake for my 21 year old Granddaughter Eleanor. I have always since 6 years old loved to cook and feed guests. I would like to thank you for this recipe. It is without a doubt perfection. Your instructions and all tips were so clear and concise. It turned out perfectly 3 years ago as it has every year since. Not a hint of a crack in the top ! Everyone in my family who has tasted it says it is the best cheesecake they have every eaten and trust me we do have a few food snobs! Thank you again for this contribution.
Hi, I would like to make these in cupcake size, I have silicone cupcake cases and also the traditional metal ones which you would use a paper case for, since I need to put it in water which one would you suggest ? I’ve made this as a cake and wow it’s amazing.
Hi Sally, and, glad you’ve had success with this! For cupcake-sized versions, I’d go with silicone. Hope you enjoy!
Guess my oven runs hot, I went to check in it at 1 hr 10 minutes and it was browned on top. 😢
This was my first NY cheesecake and I followed the recipe to a T and it came out amazing!! Thank you so much! My friends and family loved it so much, I have to make another. Off to the store for more cream cheese!
Delicious cheesecake (my husband doesn’t like zest so I left it out). I found that putting an aluminum foil tent over it after 1 hr keeps it perfectly ivory – no golden color develops. This is the second time I have made it and I forgot the lemon juice. Hopefully it tastes delicious this way too. Also, no cracking!
Definitely trying this,and love all your hits to succeed making cheesecake
Can I kindly ask with 400g sugar is it too sweet? Can you cut the sugar to 250g – 300g? Pls advise. Thank you.
Hi Lili, I don’t find it too sweet, and cheesecake can be finicky so I’d hesitate to cut the sugar by too much.
I’ve made very few cheesecakes in my life. This was perfection. The hardest part for me was deciding when to take it out of the oven. I kept it in for at least 15-20 minutes past the recommended baking time. It turned out creamy, smooth, and delicious.
Excellent cheese cake. I have a really good one like this one but yours makes it so easy to cut in half as there is just two of us. Question on baking time. Do I cut the baking time in half? I started with your 325 degrees but about 30 minutes in turned it down to 300 (most recipes seem to use that temp and I was kind of nervous about the temp and time). I had set the timer for 1 hour and checked it, and there was NO wobble in center. Thought I ruin it for over cooking. Much to my surprise it turned out just fine and delicious. Would still like your opinion on time and temp. In addition to your recipe I make this crust: 1-1/4 c flour; 3/4c soften real butter; 1/4 c gran sugar; 1 egg yolk; 1 lemon peel: At low speed mix ingreds then refrig 1 hour; Press 1/3 of dough in bottom of pan; bake 400 for 8 mins: cool; press rest of dough up sides. add cheesecake and bake. Thank you for your delicious recipe and any help that you can give me on cook time and temperature. I hope you will try the crust, it puts the cheesecake over the top
Glad you liked this! I’d stick with the 325° and start checking it at 40 to 45 minutes. And thanks for the suggestion about the crust — I may have to give it a try!
Instead of lemon can I add chocolate baking powder ? If so, how much?
Hi Kelly, you can omit the lemon but I wouldn’t recommend cocoa powder. If you have my second cookbook, I have a triple chocolate cheesecake recipe on page 271. If you don’t own the book, email me at jennifer@onceuponachef.com and I’ll send it to you.
I made this cheesecake for 6 people. They ALL said it was the best cheesecake they ever had! Thank you Jenn.
Happened to me as well!
Thanks Jenn!! 😍
Has anyone made in Mini-Cheesecake pan/Wms-Sonoma? How long would they need to bake?
Individual cakes: 3″ diam., 2″ high.
Hi Kay, You’ll need to reduce the baking time; I’d start checking around 25 minutes though they may take longer. I’d love to know how they turn out!
Half the recipe filled mini-cheesecake pan/12 individuals.
Baked ~20 mins in convection oven for Lovely, Creamy cheesecakes that Wowed my guests.
Many Thanks for recipe & help.
So glad they came out nicely — thanks for taking the time to report back! 🙂
Hi Jenn, what crackers should I use for making the crust from scratch. I don’t think we have ready made cracker crumbs over here in the Netherlands. Regards, Ron
Hi Ron, Do you have access to digestive biscuits? A lot of readers outside the US have commented that they’ve used them. Please LMK how it turns out if you try it!
Best cheesecake I ever made! Turned out great!
Taste better than luxury rated restaurants, best cheesecake that I’ve ever eaten.
Delicious! And everyone that ate it loved it too!
Will this cheesecake turn out well using a sugar substitute, and if so what do you recommend please? It looks really good!
Hi Doug, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the cheesecake. I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results, but keep in mind that cheesecake is pretty finicky. I’d love to hear how it turns out if you try it!
I made this for a client today and oh my!! Its lovely, creamy, custardy and not too sweet. Definitely keeping this one.
How many days should this keep for in the fridge?
Hi Sara, it will keep nicely in the fridge for about two days.
I’ve made this twice before but it’s been a little while. Do I use room temp eggs? I can’t remember so I hope someone knows. Also this is the easiest and best tasting cheese cake ever! My whole family loves it and they never agree on anything.
So glad your family enjoys this! The eggs don’t need to be at room temperature. 🙂
Thank you so much! I made this for my sons gf bday and it was a huge hit! She now wants this every year and her family (I made 2) love it too. I had to adjust the recipe a bit bc I made 1 medium (I don’t know the sizes but the medium is smaller than the usual size) and 1 small. I just added more a third (except lemon juice and zest I didn’t add anymore of that) of everything just to make sure I had enough and it was perfect! The only thing that was wrong was my mixer was at its max so it took a little longer it other then that it was perfection! Tasted amazing, texture was perfect, size was spot on! My whole family loves this cake and they are picky. Thanks again for a great recipe.
Do you have adjusted quantities and bake time for a 7” cheesecake
Hi Bette, I’d cut the recipe in half for a 7-inch pan. You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). Hope you enjoy!
Omg perfection!
Super easy to follow directions and it comes out PERFECT every time!
It really did turn out perfect! Thank you for sharing the recipe.
This recipe is fantastic. As a former pro baker I’ve made hundreds of cheesecakes and this is one of the best. Will definitely be using this as my go-to recipe going forward.
I made this for a coworkers last day at work – doubled the crust recipe and baked it in a 9×13 – worked great and allowed for more portions. I cut the baking time down to one hour and it was perfect.
I used a 9×13 rectangular pan. Was easy to slice and remove from pan using spatula.
I simply doubled the crust ingredients and used Lotus Biscoff Belgian speculoos cookies instead of graham crackers.
I also added two teaspoons of fresh squeezed orange juice along with the lemon ingredients.
Served the next day with whole fresh strawberries and raspberry also the sauce from these two berries cheesecake cut into squares and garnished with a leaf of fresh mint. I have never received so many compliments on a dessert I served for my annual family dinner…
Thank you, for the great recipe…
I’ve made this recipe twice. I will add it to my recipe book. It is the best cheese cake I have ever made. The family loves it. My son wants it to be his birthday cake every year.
P.e.r.f.e.c.t!
How to cool the cheesecake if you just put an oven dish filled with boiling water in the oven under the cheesecake? I did it like this the first time a few months ago and it was absolutely perfect, everyone loved it, no cracks, lovely colour on top. But now I can’t remember how I cooled it after the baking time (in or out of the oven and for how long). I would like to make it again, but I’m scared that I won’t cool it properly and the cake comes out too dry.
Hi Marjolein, I would just take it out of the oven when it’s baked and cool it on the counter. 🙂
I tried many different cheesecake recipes, none of them were good. Last week I tried this recipe and it turned out great, delicious. It looked like a professional store-made cheesecake, but the taste was heavenly. The best cheesecake recipe ever. Thank you very much for sharing this amazing recipe with us.
I finally own a springform pan so I needed a good cheesecake recipe. This one was easy to follow and I gave it a try! It was my very first time making cheesecake in my life (I’m 57 lol) and it turned out perfect!!! I made a blueberry topping as I had some frozen blueberries from my garden. It is so delicious and creamy!! Thank you! Will definitely do this one again!
This was my first time using a water bath for cheesecake, and I must have done something wrong. There was water (not just condensation) in both layers of foil, even though we used the 18″ wide foil… took off the ring before putting the cheesecake it in the fridge, and the crust seems soggy. The cheesecake cracked quite a lot as well… maybe I overmixed it? I tried to follow the recipe as written. I guess I’ll see what it’s like after chilling overnight and hope it’s edible enough for birthday lunch for my mom tomorrow. The batter tasted good though.
And I wasn’t sure, if you have to take the ring off before chilling, do you cover the whole cake with plastic wrap? Or do you leave the sides unwrapped so that the crust can dry out more? Or in my case, should I have taken the cake out of the water bath after chilling on the counter, noted the water in both layers of foil, and returned it to the oven (just in the pan (with ring) but not the water bath) to dry out?
Thanks!
Hi Lydia, I’m sorry that you had some problems with the cheesecake! I think I’m weighing in too late to help, but regarding water getting inside the foil, I’d recommend taking the ring off the pan before putting it in the refrigerator. Typically I refrigerate it with the ring on, but if you remove the ring, it may give the crust some time to dry out. (And I wouldn’t stick it back in the oven as I’m concerned that it would overcook.) Regarding the cracks, yes, that usually happens if you’ve overmixed the batter. You can always cover it with fresh fruit or this berry sauce. Please let me know if I can help in any other way.
Hi! I just made this cheesecake tonight and my foil, too, was wet! 🙁
How did your cheesecake turn out the next day? Was it still good?
I’m really hoping so! I’m so bummed the water got through the foil!
Making this for my sisters birthday with a little bit of a time crunch. If I was to leave the cake in the fridge less than 8 hours, would that make any big differences ?
Alex, it really does need the full 8 hours in order to set.
Hi Alex, It really does need 8 hours to set up properly. Sorry!
Question about silicone cake pan: I have a 9″ spring form cake pan – Should I get a 10″ silicone cake pan to fit my spring form pan in? Or should I get a 9″ silicone cake pan? I am wondering if the 9″ silicone pan might be too tight? What do you recommend? Thanks so much1
I just decided to buy the cheesecake mote on amazon and a 10″ silicone cake pan. Sorry for all the questions.
Ahh, now I understand your question. Hope you enjoy the cheesecake!
Hi Jude, I’m a little confused about your question as I don’t mention using a silicone pan. Either a 9 or 10-inch springform pan will work for the cheesecake. Please LMK if I can help in any other way.
Thank you for the wonderful recipe. Today is the second time i’m making it and it is such a big hit.
This came out perfect! Thanks for sharing.
Forgot to add the stars I was so excited to respond :-).
I’ve been experimenting with lots of recipes and I will never again try a different recipe for cheesecake. This is it – it does not get better than this