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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Comments
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A recipe without listing ingredient quantities?
Hi Peter, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
I made this cheesecake recipe and it was amazing! It came out tangy, rich and beautifully set. I followed all the tips and tricks and I’m glad I did, no cracks! The only thing I changed was the cookies for the base. I used a mixture of oreos and shortbread cookies (Lorna Doones). Thank you for the recipe and great step by step instructions!
Hi Jenn!
I enjoy your recipes so much, thank you! I’m wanting to make this cheesecake recipe gluten-free. My question is, can I substitute the 3 tablespoons of flour with cornstarch or GF all-purpose flour mix instead? And, of course, I will be using GF graham crackers as well. Thanks!
So glad you like the recipes! And yes, you can replace the all-purpose flour with either of those. Hope you enjoy!
Excellent recipe! Thank you for sharing. I’ve been wanting to try my hand at cheesecake for awhile but was nervous. Your recipe made it easy! And the final product was a huge hit! Beautiful and delicious. I’m making it again now because it’s what everyone wants for their birthday cake. Thank you!
Is the water bath absolutely necessary?! I don’t have a pan big enough! Help!
Glenda, Unfortunately, this won’t work well without a water bath. If you’d like to make essentially the same recipe in bar form, it doesn’t require a water bath. They’re delicious as well.
Hi Glenda, I sometimes use a pan of any size on the same rack or lower rack and fill that with water. Hope that helps.
I don’t have a big enough roasting pan, either. I bought an enormous disposable pan (intended for roasting turkeys, I think). I dry it carefully and re-use it every time I make cheesecake. Mine has been in use for over a year and hasn’t sprung a leak yet, but when it does I’ll just toss it and buy another.
Wow. Just wow. I made this exactly as written, baked on the upper middle rack for 1 hr 45 mins, it came out absolutely perfect with rave reviews from everyone! I will never use another cheesecake recipe, this is the only one !!
The best cheesecake ever! Light. Fluffy. Not one crack!
I was so happy with this recipe. I have made it twice now and both times they came out perfect. I made exactly as written. 5 star ⭐️
OMG. Delicious!
I never comment on anything but boy do I love this recipe. I’m a teenager who wanted to try baking a cheesecake for my mom, and I came across this recipe. I loved it and my family loved it so much that I continued using the recipe on many occasions and shared it with so many friends too. I’m very grateful for this recipe because it helped me find my love for baking. Thank you so much, your directions made it so much easier for me to understand how to make the cake. 🙂
I have made 5 of these in the last month. We tested the recipe for our daughters up-coming wedding. It worked perfectly and the results were delicious. So, we started to bake. The 1st and 2nd worked perfect. But, the 3rd and 4th had major cracks. Although i followed the recipe exactly. After thinking about what it could be; we came to the realization that the fault was not in the recipe; but, in the store brand cream cheese I had used for the 3rd & 4th. (Trying to save money.). The 5th one, I switched back to Philadelphia cream cheese and once again we are back to the perfect cheesecake. In this case-the cream cheese makes all the difference! If you look at the ingredients label and milk fat content, store brand cream cheese and Philadelphia cream cheese vary greatly. I just thought I’d post this in case it helps others. Its an incredible cake and worth the extra $ to buy name brand-saves you money in the long run.
I made this recipe cheesecake for my teenage grandson’s birthday, This is the first time I used this recipe.
I fallow the directions completely.
It was the Best cheesecake I ever make, the Best recipe !!!
I save it and I will use it everytime.
Thank You, the instructions are Perfect, Best looking cheesecake ever.
They ate it fast, nothing left for the next day.
My Grandson was so happy.
He loves cheesecake and especially this recipe.
Thank you again.
I am making this cake tomorrow night but am from Australia. I’ve noticed American recipes don’t specify whether the oven temperature is fan forced or not. Am I correct in assuming the Fahrenheit temperature used in this recipe is a normal oven bake temperature and not fan forced oven?
Hi Carla, yes, that’s correct; it’s the standard oven setting, not fan-forced. Hope you enjoy the cheesecake!
AWFUL RECIPE! even following exactly everything end up cracking on top a lot! Now looks completely ruined even if I get to cover the cracks it won’t look good.
It was divine. My family loves anything lemon so we appreciated the lemon addition. It added “something”. I never baked cheesecake in a water bath before….the cake was perfect without cracks. It is the only way I will ever bake a cheesecake again. Thank you Jen!
I made this the first time, it is too much lemon flavor, it’s very noticeable. The second time I used 1 teaspoon omitting the zest and it was the perfect balance. Hope that helps someone. Crust needed a few extra minutes but might have been my oven. Made it for work with a raspberry coulis and people were obsessed. Definitely will be my go to cheesecake recipe. Also batter had small white bumps from the cream cheese but those disappeared after baking if anyone’s worried about lumpy batter.
I’ve made this twice now for my cheesecake-loving family. I wouldn’t say the lemon flavor is strong but you can definitely taste it. I omitted the zest and lessened the juice the second time around. The recommended berry sauce is non-negotiable, it elevates the cheesecake even more. Perfect.
This is the best lemon cheesecake I’ve ever made. No cracks and great consistency. Right amount of sweetness.
One problem: The recipe is for New York cheesecake. I had my doubts about the lemon zest and juice. Could’ve gotten by with a lot less zest and maybe less juice.
My first attempt ever in making a cheesecake.
It came out incredible!!! I just modified the crust to be more crunchy. Used 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-baked the crust for a bit longer, about 12–14 minutes, and voila the cheesecake was beyond my expectations. Thanks for sharing this amazing recipe . xoxo
Where do you get ground digestive biscuit crumbs? I don’t think I have ever heard of them, but it sounds delightful.
I made it for the first time and now this is the only one my family asks for. I will be making it again soon ♥️
Just make them yourself by putting them in a ziplock bag and using a rolling pin, works great!!
Hi Jenn! Absolutely loooove this recipe! I wanted to ask you if I should make the recipe using 1.5x the amount of each ingredient if I’m using a 10 inch springform pan. I’ve made this recipe the way it says on your website before and it has been amazing, but I have to use a slightly bigger pan this time and I really don’t want a thin cheesecake!
Hi Paula, My springform pan is 9.5 inches. A 10-inch pan should be fine with no modifications. Hope you enjoy!
Thanks a lot!
What a crap.
Its aweful.
I can’t even find the ingredients by searching ingredients on the page.
Seriously, what a waste of time.
The rest of us found the recipe just fine by scrolling down.
You even had to scroll past the recipe to leave this comment….
I agree, I had no problem finding the ingredients, instructions, etc., just utilized my scrolling and reading skills and now the cheesecake is baking away in its water bath! I halfed everything and had to improvise with a cake pan and parchment paper as I have no springform pan, but I have no doubts as to how delicious this will be ;-). Thanks for posting this recipe on the web and all the hard work that goes into doing such a thing – it is appreciated 😀
I haven’t made this yet , but doing so this weekend . I have a 10in springform pan. It seems like the cheese cake is going to be pretty thin. What size pan is pictured in the recipe? Should I double the recipe to make sure I have a thick cheese cake? And if so? How long would the cook time change by ?
Hi Kyle, My springform pan is 9.5 inches. A 10-inch pan should be fine with no modifications. Hope you enjoy!
Per the introduction, this cheesecake is “totally doable, even for beginners!”. From the 1st time making it & I’m a beginner, the cake has turned out great. I’ve made it 4 or 5 times since December ’22. My wife’s comment was “I’d pay money for this”, my family loved it & the neighbors want me to make it for their get-togethers. Really the only modification that I’ve settled on is to cut the lemon & zest down in 1/2. There’s a hint there, but not too much. Super recipe!
Bloody good cheesecake. I’ve made it a few times now but the last time, I substituted the sour cream for creme fraiche and it made the cake extremely moist with a delicious tanginess that only creme fraiche can add. This is a 5 star recipe that belongs in a high end bakery.
This was the best find ever! My husband loves cheesecake and I couldn’t make one that didn’t crack when baked. Your recipe was great! Not only was the cheesecake fluffy and good, but it also didn’t crack at all. It was perfect and so delicious!
I have made this recipe twice, it was a big hit with all of our family and guests! I was wondering if you could add a raspberry jam or filling to it?
Hi Michelle, so glad this has been a hit! Because cheesecake is pretty finicky, I wouldn’t recommend adding raspberry jam to the batter. It would be lovely topped with raspberries, or you could make a berry sauce like this one.
This truly is the best New York Cheesecake I have ever baked. I followed the recipe exactly and it turned out better than I hoped. My go to from now on. Thanks Jenn.
Sorry, Jenn, not to worry, I found the answer in the recipe. Must have missed that paragraph in my haste to sample the finished product which is a-m-a-zing BTW.
Again, apologies for the confusion.
So, the cheesecake is awesome. But I love lemon so just put the zest of 1 lemon and all the juice from it in it. Also I’m glad I checked it at an hour because it was done. An hour and a half is way too long of bake time.
Hi Jenn.
Technical question: what’s the best method for moving the finished cake from the springform base to a serving platter?
Thanks.
Alan
Hi, what type of sugar do you use? Just granulated sugar? Thank you
Yes, granulated sugar is correct — enjoy!
Hey ! id like to make this recipe but i dont have a springform pan, do i have to add foil around my regular dark 9” pan to bake?
Hi Lara, No, you don’t need to use the foil around your cake pan; that’s simply to keep water from getting into the springform. Keep in mind that it will be a bit more difficult to serve from a cake pan. Hope you enjoy!
I’d like to make this recipe but the amount of sugar seems like it would make it too sweet. Any ideas? Suggestions?
Hi Kristin, I think the sugar could be reduced by 1/2 cup, if necessary, but wouldn’t use any less than that as cheesecake is pretty finicky. Hope you enjoy!
Thank you for your quick response. I made the cheesecake today with 1 and 2/3 cup sugar. I could have gone to 1 and 1/2 as you suggested. I like rich, not sweet, desserts and this was fantastic. Since I am not a baker, I didn’t want to push the recipe too much. I did everything else in accordance with the recipe. It is really good and exactly what I think of as “New York” style cheesecake. Something that I cannot buy locally in west central Wyoming. Just cakey enough so the cream cheese isn’t cloying. Your videos explained everything to me. Thank you.
Glad you enjoyed it — thanks for taking the time to report back!
Made for boss and now must make 6 a week for dessert cart. What considerations should be made for a commercial convection oven?
Hi Pete, I’d just reduce the oven temp by 25 degrees. Hope they are a success!
Hello! I’m wanting to make this but am just wondering if the minimal amount of lemon is for flavor or helps with the texture of the cheesecake? I don’t want it to taste like lemon so am just concerned about that!
Hi Allie, the lemon flavor is subtle, but if you don’t want to include it, that’s perfectly fine (it doesn’t have any impact on the texture of the cheesecake).
Hi! I wanted to make this cheesecake but am not sure about the lemon in the filling. Is this for flavor or does it serve a purpose in the chemical reactions that are occurring? Just want to make sure that I’m not going to mess it up if I leave it out!
Thank you in advance for a response.
Hi Natasha, the lemon is purely for flavor, so it’s fine to omit it. Hope you enjoy!
I have made many cheesecakes…this is by far the best!
Sorry, lost me at graham cracker crust
LOL! Then you don’t know what NY cheesecake is…
Hi Ann, you could always substitute a vanilla cookie, crushed up and add the butter and sugar. Maybe a bit less sugar if the cookie is sweet.
My water bath evaporated and top of cake was light brown. I’m going to eat it anyway. Recipe was followed. I think it’s more operator error my issue. Lol!
I am planning to make this cheesecake and would like to know if can I use a 6 1/2 and 7 1/2 spring pan.
Hi Sandy, if you use either a 6 1/2 or 7 1/2-inch springform, you’ll need to halve the recipe.
Would this work if I used a ceramic pie dish and took the crust up the sides? I imagine i would have to cut the recipe in half too?
Hi Rosy, Yes that should work (and cut the recipe in half) – you can use this cheesecake bar recipe for reference (it’s basically what you’re describing but in a square pan).
I made this for my husband’s birthday at his request and the whole family thinks it’s the best one! I did everything she said and it came out perfect.. thank you for your recipe!
I made this dessert for my husband’s 50 birthday. It was really creamy and delicious. I will be using this recipe again and again.
Hello,
I’ve made this recipe 4 times already and it’s been an absolute favorite with family and guests.
I would like to ask, if I were to make this in an 11.5 inch pan, would I have to double the recipe? Or would 1.5x be fine? I don’t want to end up with a thin cheesecake. Thank you!
Hi Leena, Glad you like it! For that size pan, I think doubling it would make the most sense. The bake time may be slightly different, so keep a close eye on it.
Thank you for your amazing recipe, steps and instructional video for this baked cheesecake. I made it for my son’s 20th as he loves baked cheesecakes (we usual buy them) and it was an absolute hit! I will definitely be making it again.
I made this for Easter, topped it with your berry sauce, and every dinner guest LOVED it. My family requested that I make this cheesecake for EVERY holiday. Every baker needs a really good cheesecake recipe and this one is it. Thanks Jen for sharing a your talent.
This is HANDS DOWN the best cheesecake I’ve ever had! Rich, creamy, and loaded with flavor! Will make again for sure!
Hi,
I had the best NY Cheesecake that I made forever but it has been years now since I made it and I can’t find my recipe.
This sounds fairly close so I am going to try it. I don’t remember mine having that many eggs though. Mine was a creamy Cheesecake. Is yours a drier Cheesecake?
Also, mine had a sour cream topping you added 10 minutes before it was done. Have you heard of this?
I don’t mean to be a pain but my grown granddaughter wants my recipe so I want to come fairly close to what she remembers!!! Thank you for sharing. I am touched by all your generous comments!!!!
Hi Mary, I would describe the texture to be creamy yet fluffy. I definitely don’t think you’ll find it dry. And a sour cream topping would work here. I don’t have a recipe of my own for one but this one looks good. I’d love to hear how it turns out if you make the cheesecake!
Yours sounds like the New York Cheesecake from Joy of Baking … I really like that one . I hope this one is good too !
Wow! This was my first time ever making a cheesecake and I was nervous. I am please to say that it turned out perfect and delicious! Your recipe is delicious and the detailed instructions are straight forward and extremely helpful. Thank you so much.
I did so many things wrong by accident, and still ended up with a decent cheesecake 😂. Other recipes I would follow to a T and still end up with a huge crack. Can’t wait to try it again correctly, it’ll probably be amazing!
Do you taste the lemon ? I want a classic NY cheesecake but I hate the taste of lemon.
terrible recipe not only did it turn out soggy but it also tasted disgusting and i followed the instructions exactly
There’s no way you followed the recipe exactly and ended up with what you described. Either you didn’t follow instructions, used bad ingredients, or you have an issue with your oven. Or, maybe you aren’t familiar with what cheesecake tastes like. This is literally the most fail-proof, delicious, recipe out there. And a true NY style cheesecake.
Hi, can I make this cheesecake using a premade 9 or 10 inch graham cracker crust? Would anything need to be adjusted i.e. cooking times/temperature/pan?
Hi Olivia, 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. And the bake time will be shorter so keep a close eye on it. Hope you enjoy!
Came out great! Thank you Jenn 🙂
So glad to hear it — thanks for taking the time to let me know!
Can I make this crustless by simply skipping the crust or do so need to adjust baking time?
Hi Katherine, I wouldn’t recommend making this crustless — sorry!