Classic New York Cheesecake
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Best recipes
Best Chef
Charming woman.
💞🙌💝👩🍳👩🍳🫶👌
❤️❤️
I have made this go to cheesecake for 3 years!! I have put Oreos in it blueberries in it I have put melted chocolate in it and raspberries!!! It’s my first one I did 3 years ago and it’s perfect EVERY TIME! 😊❤️ the only thing I do differently is my oven gets to hot so I put it down to 300 and put my water bath underneath! You can’t go wrong with this cheesecake!!!!!!
My dad isn’t a dessert fan, but . . . New York cheese cake. He loves. I have a couple of standard go to for him. He always talks about NY cheesecake, and how he can never get a good one. Until tonight 👌. Yahoo, this is now on his list. He’s 88 years old, and I’m so excited to get a “oh yum, I know what’s for breakfast”
THANK YOU!! The step by step was awesome and the extra notes at the end were great.
I’ll be making this again 😋
Would a water bath set on a rack below the cheesecake work equally well? (Like the water bath in your egg bite recipe)?
Thanks
Hi Diane, putting a pan of water below the cheesecake it’s not quite the same as putting it in a water bath and you may get some cracks. That said, you can definitely cover any cracks with fruit or whipped cream. Hope that helps and that you enjoy!
This was my first real (springform pan) cheesecake and it turned out perfectly. Thank you for a wonderful recipe and great instructions. Friends that I gave some to said they hadn’t had one so “tender and delicious in like forever.” I call that success.
I’m a novice to say the least. Never made a cheesecake before. This was so easy to make. I made it once. Fantastic. I couldn’t believe it. Must have made a mistake somewhere. Made it again. Shared it with neighbors and got comments like “this is the best I’ve ever tasted”. Must have really messed up somewhere! Made it again last Christmas,2022, for dessert and served to friends & family. Seconds were asked for. In all honesty this is simply delicious and is easy to make. I did one thing extra for a nice flavor I added cinnamon to the crust.
Thank you for sharing this.
Ray
This turned out perfect my first time making it! I’ve been craving a nice NY style cheesecake for a while, and this really hit the spot. Was super easy to make, too. I’ve added it to my favorite recipes and plan on trying some different varieties using this as the base recipe.
HI Jenn,
Thank you for such a easy and decant cheesecake recipe ! (By the way our Son and DIL asked for new pots & pans as a gift for Christmas, and of course your cookbook will be included as a additional gift! )
I could not find graham cracker crumbs or plain graham crackers – so I used the cinnamon sugar graham crackers – and did not use sugar in the crust. Everything turned out well.
Thank you for making recipes easy and delicious –
I made this and it’s the first cheesecake I’ve ever made that didn’t crack! It was perfect! Your directions are precise and easy to follow. This recipe is the only cheesecake recipe I will use from now on. Thank you for sharing it!
I thought 2 cups of sugar was way too much. Has anyone cut this down to 1 cup?
Alright, I’m replying to my previous comment here. Yes, you can get away with just 1 cup of sugar. 1 cup is plenty and it still tastes sweet and while not overly sweet. I moved down from NYC to NC and can’t find a good cheesecake anywhere, this recipe was awesome!
By far the most excellent cheese cake I’ve ever made —or tasted. Nice light lemon flavor and NO cracks.
Made a. Huge mistake and forgot to add the sour cream. Just took it out of the oven. Have I ruined it? I’m so bummed.
Hi Jeanne – I don’t think you’ve ruined it at all! It should still be delicious. You can actually spread a thin layer of sour cream over the top of the cheesecake (some recipes call for this).
Ty! This recipe is the path to yummy delight! I didn’t have lemon peel & twas sheer lusciousness!
Very good classic New York cheesecake easy to make
First off, please let me thank you for your wonderful website. I used your recipe 3 days ago. When pouring the mixture into the pan, it looked like it would overflow so I held back. Once baked however I discovered that I should have used it all… next time for sure. When the pan had cooled on the stovetop I found an oily substance in the foil barrier. This was a first for me and I was thinking that the recipe had failed. So, I placed a towel on the shelf in the fridge to soak up the oil and hoped for the best.
Turns out, I was all worked up over nothing. This cheesecake is just perfect, topped off with cherry pie filling… Simply Delicious. Thanks again, keep up the great work and Merry Christmas to all!
Loved the cake and used the can of cherry pie filling also. EVERYONE loved it!
Can you substitute plain full fat yogurt for the sour cream?
Yup – enjoy!
I love this recipe! I definitely recommend it! This was my first cheesecake recipe but will now be my go to! Everyone loved it and it gives you the perfect creamy cheesecake. I didn’t use industrial aluminum foil so it did make the crust a little soggy(water leaked in). But that was my fault and is an easy fix. It makes a lot and could feed 16 because it’s so thick and rich!
Cheesecake turned out great! I do agree the lemon zest is strong when eating the cheesecake the next day. However, it mellows out if you wait to eat it on day 3 and beyond. If eating next day, I would only use 1/4 teaspoon of lemon zest.
absolute perfection. Rich/creamy/soft. Thanks!
Love this recipe!
My first cheesecake ever and I killed it! It came out perfect with your instructions! I made a 10” cake with cherry toppings and pumpkin spice whipped creme for about $20!
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!
It was perfectly easy to make, ad everyone loved it.
Was really good and cooked perfectly but I feel the recipe should adjust the lemon as it was overpowering. It was most of a lemon flavored cheesecake then an original cheesecake. But the recipe over all is very delicious!
I have made this cheesecake recipe for husband’s birthday for years now and I would love to make it as a holiday gift for friends and family. However, I was hoping to make it in a 4 inch springform pan, but I am unsure of how to cut the ingredients down and the bake time. Would you happen to know if this is possible? Thank you!
Hi Kyndal, I don’t recommend making this in a 4-inch springform — I think you’d have to adjust the recipe too much — sorry!
Halve the recipe, just made 4 -4” cakes from this recipe…perfect.
I was wondering abou Halving it, sometimes halving doesn’t work, good to know it does
Hi Everyone in Cheesecake Land,
I must tell you, this NY Cheesecake recipe is the best ever!!. I followed the directions with time and temperature to the letter. However, I did make a few ingredient adjustments. I omitted the lemon zest and added GF cornstarch instead of the flour. In addition, added 1 teaspoon of almond extract. I used a 9″ x 3″ spring form pan with butter and parchment paper for easy release. Baked 1 hr. and 45 mins.
Absolute perfection!. I highly recommend this recipe.
This will be on my Christmas dessert table.
Thank you, this is the best cheesecake ever! It is moist and just perfect!
I made this for my family. And my first cheesecake ever. It was perfection and amazing.
This recipe was easy to follow and turned out incredibly delicious! The texture is spot on and my cheese cake was smooth and pulled perfectly away from the sides of the spring form pan for a seamless removal.
One thing I will note, I took some advice from the comments about the lemon being overpowering and toned down the lemon. I used ~ 1.5 tsp of zest and 1 tsp lemon juice. The lemon was still pretty noticable. I love lemon desserts but if you want a true plain cheesecake, I recommend just using a pinch of zest.
This recipe is sooo helpful! Thank You so Much for putting this recipe up there!! 🙂
You’re AMAZING!
Made this for Thanksgiving this year with the berry sauce and all I can say is “WOW”! it was amazing. I was nervous about the lemon but with the homemade berry sauce it was outstanding. So creamy and came out looking beautiful. You can use any topping on this cheesecake. Will be making again for the new year!
Well this recipe is AMAZING! I am new to baking but I have made this recipe twice now and both times I came in looking like a professional! So many compliments and love for this perfect cheesecake! One thing I haven’t done yet it is add in the lemon zest, but I’m sure that would definitely add a nice kick to it. But so far not needed. No cracks, no leaking out of the pan. Just absolute perfection!
I just made my first Cheesecake using this recipe 😋. It is amazing, absolutely amazing down to the crust. The recipe was really easy to follow and spot on. The texture was perfect the lemon added another layer of goodness. I was amazed as to how well my Cheesecake turned out. This is my forever recipe. I was able to share with some special people and they all agreed. Thanks 😊
Do you have this recipe in Spanish
I don’t – I’m sorry!
Easy to translate Google website to any language.
Copy the address of the website that you want to see in Spanish.
Go to translate.google.com
Click on Websites box at the top.
Copy in the website you saved.
Select Spanish from the list (or any other language).
Fácil de traducir el sitio web de Google a cualquier idioma.
Copia la dirección del sitio web que quieres ver en español.
Ir a traducir.google.com
Haga clic en el cuadro Sitios web en la parte superior.
Copie en el sitio web que guardó.
Seleccione español de la lista (o cualquier otro idioma).
Wow, that’s fascinating, Stephanie. I just tried it and it works like a charm! I’m going to hold onto the steps for next time I get asked. Thanks so much for sharing!
According to my family this is the best cheesecake they have ever eaten! Thanks so much for recipe!
You can copy and paste it into any translation website. https://translate.google.com/
This is the most amazing cheese cake in the world. When I serve to family and friends they ask how I got the cheese cake smooth as silk with a fabulous taste. They rave about it. At times I have made 2 cheese cakes. People asked to take some home or an extra piece to enjoy. In my home more of everything is my policy. So now I am fully prepared for my cheese cake loving folks. Thank you from the bottom of my heart for the best recipe ever
The cheesecake came together well. It was a really nice consistency. But it is SO lemon-y oh my god. It does not taste like plain cheesecake. Next time I will likely cut the lemon in half or maybe even remove it entirely.
I too have been a professional chef for years and a home cook. I find Jenn Segals recipes are ones that I look at and use above others. I’m a picky cook when it comes to results, so that says a lot. True adoration for food and caring for others is shown via every bite. Cooking with love is real. Thanks much for the beautiful recipes.
❤️
This was my first time making cheesecake and it turned out amazing. I had no cracks and no leaks with the water bath. I was nervous about that part. It is a fantastic recipe. Thank you!
Thank you! I followed all the tips and it turned out PERFECT! I left out the lemon because I was doing an Oreo cheesecake. Allowing it to cool in the water bath was genius and the center set perfect, and no cracks! Thank you again!
I have made this going on 4 times today. Why? My husband seriously loves this recipe. Thank you
it was good, i’ll use this recipe again for sure, but it needed a lot more time in the oven, and it rose..a lot. i don’t do water baths, i had a bad experience with then, so maybe that’s why, but it still tasted amazing!!
THIS IS THE BEST!! Cheesecake recipe 😋 😍 recipe bookmarked and my goto from now on…….and I’ve made a many cheesecakes.
Thank you for this!
Cheesecake is fluffy but bain-marie a bad idea. Water inevitably seeps through the aluminium foil (I put six layers of it over my spring form pan).
If I ever made this again, I’d do it without the bain-marie.
This recipe also calls for far too much sugar. I used 1.5 cups and it was sweet enough (what I tasted anyway).
Made this cake for someone’s birthday and now I’m going to have to see if I can fix it after it got waterlogged otherwise I guess I’ll have to make ANOTHER one.
I’m not sure how the water would get through foil it’s non porous and won’t let moisture through did you use 1 solid peice with no holes?
I do agree with you on that as I have had those issues before…it just seems to be a rule in baked cheesecakes. I have adapted that and either put a pan of water on the side in oven during cooking or you can put cheesecake on a rack wirh water under so it’s circulating in oven during cooking but not sitting in water. Hope this helps.
I hate messing with the foil but a proper cheesecake really needs a bain marie. So I bought a 10″ cake pan and place my 9″ springform in it; the whole business goes in the water bath and there are never any leaks.
The best recipe for cheesecake ever.
Thank you so very much. Just have one tip for all your readers. I make the cheesecake once a month. At least and best way to slice it.
For a perfect slice, freeze if possible, then cut it frozen and let it thaw out when you’re serving.🍰 Enjoy.
Hey Jenn, how are you?
I have just found your website, because I was looking for the perfect cheesecake recipe.
I am from Brazil and we do not have sour cream here, do you recommend any substitution, please? Maybe crème fraîche? Or Greek Yougurt? I would love to hear it from you!
Thank you in advance!
Best,
Julyane
Hi Julyane, Creme fraiche is a great option. Full-fat Greek yogurt would work beautifully, too. Enjoy!
Way to sweet, I followed the recipe and 400 grams of sugar is way too much, the cake is almost uneatable.
Hi, Can I cut this recipe in half for a 6-inch springform?
Hi Wendy, Yes I think that should work. Enjoy!
Hi Jenn
Does this recipe make a firm cheesecake ?
The last couple of cheesecake recipes that I have experimented with have turned out too creamy and soft .
Thank you
Hi Ann, I would describe this as fairly firm/dense.
I made and finally my cheesecake was an extreme success! Thank you for sharing your secret!
Matteo
This was my first time making cheesecake and I always know I can rely on Jenn’s recipes. The cheesecake is currently sitting in the fridge (t minus 7 hours) but it looks incredible with no cracks! I think the lemon zest and juice is a nice fresh touch (my fiancé and I couldn’t help ourselves and tried a finger dip of batter). Can’t wait to cut into it tomorrow!
Hello! I would love to try your cheese cake, but I need your help. Could you please adapt the ingredients in grams? We don’t have cream cheese in block and i do not know how much a cup means. Thank you very much!❤
Hi Cristina, 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!
Do you use bleached or unbleached flour?
Thanks
Hi Annie, either will work. Enjoy!
I have been using this recipe for years. Every single time, without fail, people are impressed by how good it is. The recipe is very easy to follow and allows for the perfect cheesecake every time.
Should I freeze this cake with the springform side attached?
No, You should remove the side first. 🙂
First time making this and strictly followed your directions. It turned out beautifully and delicious. Thank you very much for your help in making this a hit. You turned a complicated looking dessert into a simple dish.
Love this recipe but every time I go to make it I wonder is it sugar or castor /superfine sugar that’s needed?
Hi Orla, it’s regular granulated sugar; not superfine. Glad you like it the cheesecake!
Thank you for the reply. I’ve been making it with castor sugar oops. Still is amazing every time I make it.
Another question – I just made it again and when you take it out of the tray but the cheesecake is still warm do you leave it to cool on the counter or put it in the fridge while still a bit warm?
Hi Orla, feel free to let it cool completely before putting it in the fridge, but it’s okay if it’s still a tiny bit warm.
Hi Jenn!
Thanks so much for this fantastic recipe. I made it recently during a visit for my Moms birthday with a raspberry coulis. It was a huge hit! Having relocated from Canada to Switzerland I have been unable to source the Philadelphia blocks of cream cheese. Unfortunately, only the soft tubs are available. I was wondering if you might have any suggestions for how I could tweak your recipe to have it work using the softer tubs. Any tips would be greatly appreciated. We really love this original recipe and would like to keep it as similar to this as possible. Thanks so much!!
Hi Miriam, so glad you like this! While I think the cheesecake will work with the tub cream cheese, I’m not sure if any tweaks would be necessary. Not having tried it myself, I’m uncertain what the difference in the end product will be. If you do try it, I’d love to hear what you think!
Followed to a T. Checked on cake after 1 hr and it was brown on top and a massive long crack on the side. I realised the 1 inch of water in the tray had evaporated. Is this why it was so dark?
Hi Natasha, I’m sorry you had a problem with this! Based on the problems you had, it sounds like your oven may be running a little hot. Here are some tips for how to check your oven temperature. Hope it tasted good though!
I made this recipe and just finished baking it. I followed the recipe to a ‘T’, using Philadelphia brand cream cheese. Major cracks in the top. Wondering where I went wrong. ?
Hi Valerie, Sorry to hear you have cracks on top! If you followed the recipe exactly, it’s like that you overmixed the batter. If it’s not too late, you can always cover the top with fresh fruit or this berry sauce.