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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Hi Jenn! Thanks for sharing this recipe 🙂 I’ve made it about a dozen times now over the last year or so, and have played around with the time for making small cheesecakes (I’ve figured out to put it in for 40 minutes in my convection oven, for anyone looking to make a small version of this! Also, halving this recipe yields about 8-9 small 4-inch mini cheesecakes, depending on how much of a crust you have in there…)
Tip for getting the cheesecake out of the springfoam pan: beforehand, cut out a circle that’s the same size or just slightly smaller than the bottom of the springfoam pan (make sure to use the smaller diameter of the pan’s bottom, not the lip of the bottom piece, as the guideline), leaving a few tabs of extra parchment paper on opposite ends. It takes a bit of practice, but you can thread the tabs through where the bottom and the side of the pan connect, before you fasten the pan closed. Pull the tabs through all the way, and either fold them up the sides or underneath the pan, then proceed to wrapping the pan in the tinfoil! Additionally, you can cut out strips of parchment paper to line the inside of the pan, to give you a nice clean edge when you take out the cheesecake! For even more ease, you can REALLY lightly grease the parchment paper (works best with a spray, but if you’re careful, butter/oil will also spread) too.
Jenn, I do have a question though… I want to make coffee, chocolate, and berry swirls in future cheesecakes (not all in one cheesecake though lol). How do I go about doing this? I want to keep the flavours separate from the parts of the cheesecake batter that won’t be flavoured… so how do I do this? Do I put aside some of the batter once it’s all mixed, and add in the flavour to that small amount, then mix it in once the main batter is in the pan?
Thanks again for sharing this amazing recipe and the detailed instructions!
Thank you for all this useful info, Jillian! Yes, that’s what I’d do for the coffee and chocolate. But for the berry version, I wouldn’t combine the berry mixture (I assume jam) with the batter; it will be too diluted in color. I’d just dollop it sparingly on top and take a knife and swirl it in. I would love to know how it turns out. 🙂
If i use half the recipe how many inches of a springform pan will i be needing? And are the baking instructions same then?
Hi Ahmed, I think you could get away with using a 6-inch springform pan if you halve this. Baking instructions would be the same but it won’t need to bake as long; I’d start checking it at 45 minutes. Hope that helps! 🙂
Followed the recipe, wrapped the pan twice in the wide foil and still the water bath leaked into it. I’m so discouraged! This was to be dessert for Christmas, now it will be a soggy mess. I’ve tried using the roasting bags too and water still made it in. I’m ready to give up on the water bath.
Hi Liz, Sometimes you can get a bit of condensation inside the foil. It is likely only a bit soggy around the edge. I would remove the rim of the springform pan and let it dry out in the fridge – it should be just fine. Promise! (Next time, you might try this methodfor leak-proofing the pan.)
Perfect.
I absolutely love New York style cheesecakes, but I’ve been very intimidated about making a baked cheesecake. Being a mom to a three year old doesn’t give me much to to bake anymore, but I was able to steal some time to myself and after reading over your recipe a few times, I went for it. I’m so glad that I did! Everyone loved it at Easter and now I’m going to make it for Mother’s Day. What is your advice about adding a swirl of pureed strawberries to the batter? I was thinking of adding half of the batter to the pan, a swirl of strawberry purée, then the rest of the batter with more purée. Would that mess up the recipe? Trying to switch it up and add more tang (I loved the lemon flavor!). Thanks for this fail proof recipe, I don’t want to mess it up!
Hi Faith, I know how hard it is to find time to bake with little ones. My kids are teenagers now but I just spent a weekend with my 4- and 5-yr-old nephews and was reminded that you do not get a break! So glad the cheesecake worked out. I have never done a swirl with this recipe but if you wanted to try it I would start with a small amount of puree (a few tablespoons) and dollop it over the top of the filling, and then swirl it with a knife. You can always serve more on the side or as a sauce if you want more intense fruit flavor. Hope that helps!
I’ll definitely be making this several more times this year, so I will start with your suggestion and experiment more with our “for our house only” cakes. My Easter cake browned a bit on top too but definitely didn’t affect the flavor. Thanks for your advice!
Thanks for your reply ! I don’t know for sure but I guess I may have beaten it too long. I will try again soon as the first time it was perfect and delicious !! Thanks !
Jen I made this once before and it was heaven ! I made this for Easter and it didn’t turn out so good…I can’t figure out what I did different. The only thing I did do was after the cheesecake stayed in the pan with water you said to put it in the refrigerator. I did not do this because I thought it was still too hot. It was very dense an looked like it collapsed a little. Can you help ! I loved this the first time !!
Thanks !!!
Hi Char, I don’t think that leaving it out of the fridge would cause it to collapse. Collapsing is usually a result of over-mixing the batter after the eggs are added. This incorporates too much air, which causes the cake to rise in the oven and then fall as it cools. As for the texture, cheesecakes are generally pretty dense — was it dry? If so, it may have been over-baked.
This was my first attempt making a cheesecake and it came out PERFECTLY. The lemon was a nice addition and the cake was rich and fluffy. It was a hit at Easter dinner!
I’ve tried several cheesecake recipes and NONE have turned out as perfectly as this one. I’ll definitely be making this again.
Thank you so much for such a fantastic and easy to follow recipe!! This was the first time I’ve ever made cheesecake because I always found it too intimidating. It browned a bit on the top so next time I think I’ll cover it with foil for the last half hour, but otherwise it was perfect! I made it for Easter so I omitted the lemon and added 3/4 cup crushed Mini Eggs to the filling. It was a huge hit!
Made this today, for Easter…it was sooo yummy! Served with diced fresh strawberries & whipped cream…to die for ❤️
Have you ever subbed the flour for cornstarch or gluten free flour??
I haven’t tried it, Lena, but I think it’d work fine.
same instructions though right? with a waterbath, will the cake be soggy?
Yes, same instructions. The crust does provide some extra protection against water that may seep into the pan, but if you wrap the pan well it shouldn’t be an issue. Maybe do three layers of foil just to be safe.
Made it so many times. Love it! Really Good
Hi, would I need to adjust the temp if I was using a fan-forced oven? Looking forward to trying the recipe! Thank you 🙂
Yes, I would reduce the temperature by 25°F. Enjoy!
Thank you for this; I used your recipe because it was so straightforward, and frankly, because you were so detailed about the foil. (It just seemed like exactly my kind of nitpicky!) So I’m a recent expat, and in Spain the ‘cheesecake’ is more like panna cotta. I was really craving the real thing. I followed the recipe as closely as able, and my results are seriously picture perfect. A few substitutions were necessary: oat&honey tea biscuits subbed for graham crackers; coconut oil subbed for the non-stick spray; full-fat greek yogurt subbed for sour cream. I found some oil seeped out into the foil, and I wonder if that ever happens to you, or if it’s from the biscuits I used? Cheers!
So glad it turned out well, Alicia! I think the oil is from the biscuits; that happens to me when I use gingersnap cookies for the crust for another recipe.
Absolutely delicious!! I’ve always found cheesecake intimidating so this was my first one. Followed recipe exactly as written and it was perfection – smooth, light, and the hint of lemon really impressed. I got so many compliments! The only issue is that a little water somehow mysteriously snuck through both layers of tinfoil, even using the large sheets. I was so careful so not sure how it happened, but it was still great. Thank you for my new go-to recipe!
I made the New York style cheesecake for my granddaughters birthday. It was a big hit! I was nervous about the extra step about wrapping the pan and setting it in water however it turned out absolutely perfect! Creamy and no cracks or dryness at all. My best home made cheesecake recipe so far and I will make again!
OMG!!! Love, love this cheesecake. In general I love anything and everything lemony but this combo is out of this world. Thanks for sharing.
This Cheesecake has been a hit at every gathering and in my home! It never lasts long. It’s perfected for cheesecake lovers everywhere! My husband is picky about his cheesecake, but this recipe is perfect to him! Thank you for sharing!!
This recipe is not only wonderful on its own, but much more. It becomes the base for a multitude of add “ins” and “add” ons. Chopped candy bar toppers. Swirl in caramel sauce, chocolate sauce, liquor, go crazy. Use different flavorings. Orange, champagne, cherry instead of vanilla. Top with canned cherry pie filling. I think you get the drift.
I always had a favorite New York Style Cheesecake of my own but I thought I would try this one and I fell in love with it. It style has the same taste of a nice creamy New York Style Cheesecake but it wasn’t as heavy. It was really nice and airy. The mixed berries on it really set the cheesecake off. I was so impressed with it that I made another one to take to work and within the hour it was gone. More people came to me looking for the cake because they heard it was so good they wanted to try it for themselves. So back to the kitchen!
I have to confess that I am new to your website but I have tried out several of your recipes and all have been wonderful that I will be buying your book next!
I’m in the process of baking this now. I love a New York style cheesecake so I’m sure it will taste delicious. Of course I tasted the batter, did not add the lemon zest or juice but looking forward to a creamy cheesecake!
I made this cheesecake for my favorite son-in-law for his birthday. His raves were never ending. I had made cheese cake before but had the cracking problem. However, following your recipe and not over beating was the trip. Thank you so much.
Could you use parchment paper for the bottom for easier transition to a serving dish?
I assume you mean that you’d place it on top of the bottom of the springform pan? If so, yes, that would work. Enjoy!
I made this cheesecake yesterday for my son’s 17th birthday… I was very careful to go by the directions. I baked it for an hour and a half… The top was nicely browned, but I didn’t want it to brown any further… The cake was a bit jiggly, but not overly jiggly… So I took it out and did exactly what the directions said to do… About 8 hours in the fridge, I cut into it, and the center wasn’t done. I was so disappointed 😭 next time I will leave it in for an hour and 45 minutes and cover the top with foil?
Sorry you found it to be a bit undercooked! Yes, I would leave it in the oven a bit longer and cover it with foil when it starts browning. Hope your son had a nice birthday! 🙂
Can I use a glass bake ware?
Hi JR, If you plan to make this in a glass baking dish, I’d recommend using this recipe instead. Hope you enjoy if you try it!
Can this be baked on the convection setting on my oven, or is it better to use the standard bake setting?
While you can use the convection setting and reduce the oven temp by 25 degrees, I always test my recipes using the standard setting, so for the most predictable results, I’d stick with that.
So this was the first cheesecake that I ever attempted. I’ve grown up watching my mom make me jello cheesecakes when I tell her that’s what I want for my birthday instead of cake. I decided I wanted to try to make a real one and finally decided I liked your recipe the best. And oh my goodness. My parents couldn’t even wait the full wait time and after barely two hours decided they needed to try it. And ultimately decided it was the best thing ever. To the point my mom has now said she’s getting up and eating another piece at midnight when we actually reach the 8 hour rest time. This is amazing and extremely easy to make. If you wanna be like my sister add a bit of Nutella on top with whipped cream and it’s “something from the cheesecake factory” highly recommend this to everyone. Only tough part is the wait.
*** I took out the lemon. Becuase I am allergic to citrus but it was still a hit and my dad said he’s glad I left it out.
Very good recipe but I don’t quite understand how to get the cheese cake to not turn brown on top. I actually skipped baking it in the water and just had the water separate at the bottom of the oven to keep it moist and turned my temp down to 310 and adjusted the bake time to it. It began to brown at the 30hr mark. Still came out gorgeous with the perfect texture. Just not a fan of the brown top look.
Hi Madison, If you’re finding that the top is browning before the rest of the cheesecake is done cooking, I would cover it with foil at the first hints that it’s turning golden. Hope that helps!
Can I add strawberry jam and swirl it throughout? Would I still cook it the same?
Hi Brittany, cheesecake can be pretty finicky– I wouldn’t recommend swirling the jam into the batter because I’m not sure how that will impact the finished cake. Instead, I’d suggest drizzling it on the top. You may also want to consider topping it with berries like in this recipe.
As many others, I am not the person who normally leaves a review!!!
But OMG Jenn!!! This recipe is exquisite!! I made it for my mother in law, who is a big cheesecake fan! She and all the guests love it!! Thank you for sharing this recipe with us!!
The only variation was I didn’t use the sugar for the crust! and as a note to myself, I will put some foil paper on top, around the last half an hour of baking, as mine started to brown, specially more on one half than the other. So it looked a little uneven in color when it was done. But that is my ovens fault! So since the color looked uneven and a bit to brown for a cheesecake, I covered the cheesecake with a layer of cold berry sauce (your recipe) and a lot of fruit on top.
This cheesecake is amazing. In 8 weeks, I have made it 3 times and it’s been perfect each time even though I always omit the lemon zest and juice. I’m looking to make it again but with a shortbread crust this time around. Since I want to use a different crust, are there any other changes I should be making based on this? Thank you.
So glad you’re enjoying the cheesecake, Oyinda! I think it’d be delicious with a shortbread crust; no other changes necessary. Please lmk how it turns out!
All hail queen Jenn!!!!! I made the cheesecake and the recommended berry sauce for a friend’s birthday but made 4 changes to the cheesecake recipe: I used shortbread cookies for the crust; since shortbread cookies already have a high butter content, I only used about 40 grams of butter; I skipped the lemon zest; I skipped the lemon juice. When some guests at the party realized that I don’t make it “commercially”, their comment was “that needs to change tonight”. Thank you for a great recipe. And for making me look good.
Hi Jenn. I have made this cheesecake 3 times in 8 weeks and I can’t get over the fact that it turns out great each time. I’m looking to switch things up a bit by using a shortbread crust. Since I’m doing this, are there any other changes you will recommend so the cake still turns out great? Thank you.
Hi Oyinda, Glad you like this! No, I don’t think any additional changes would be required if you use a shortbread crust. I’d love to hear how it turns out!
This cheesecake is amazing! As a chocolate lover, I used the crust from your chocolate cream pie recipe instead of graham cracker. I made the recommended berry sauce to serve with. Delicious combo.
I made this recipe almost exactly as written. I reduced the lemon portions a bit because I wasn’t sure I would like the addition but it was DELICIOUS!!!! I’ve made many cheesecakes but this one didn’t seem nearly as fussy as other recipes I’ve tried and I’ve made other recipes from this site with good results so I gave it a whirl. The texture is amazing! I’ll be adding this recipe to my favorites for sure! Thank you!
I am looking forward to making this! I will be making it in a glass baking dish, can be round or rectangular. Are there any changes I should make in cooking times?
Hi Zoe, If you plan to make this in a glass baking dish, I’d recommend using this recipe instead. If you double the recipe for a 9×13-in pan, cooking time would increase just a bit.
I’ve been hearing how great cheese cakes turn out in the instant pot but have been hesitant to try. Do you think this recipe would work in the instant pot? Would you suggest a settings?
Hi Nana, I have very little experience with an instant pot, so it’s hard for me to say. Sorry I can’t be more helpful, but these tips look like they could be useful in converting traditional recipes to ones that would work in an instant pot. Please let me know how it turns out if you try it!
Have been reading reviews and can’t wait to make this cake but would you please tell how to cover the top when it starts to brown? Like cover the whole pan?
Hi Ahmed, I would cover the whole springform pan with foil. For what it’s worth, I never bother covering it as I don’t mind a little browning; it doesn’t affect the taste. Hope that helps!
I’m looking forward to trying this recipe but I have a question. Instead of making one big cheesecake can I pour the batter into a cupcake pan and make minis instead? And if I can do I still need a water bath?
Thank u for the great recipe.
Hi Roze, mini versions of this will work, but they will be a bit challenging to remove from the cupcake tin. I think you could get away with skipping the water bath with the minis. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!
I made this yesterday and it turned out great. I’ll definitely make it again. Thanks.
This was outstanding! My friend has been asking for a cheesecake for a long time, and I kept putting it off. I finally made it yesterday – I followed the instructions with a few modifications: I didn’t add any sugar to the crust, and I added 300g of sugar to the cake, instead of the 400g required. I just couldn’t bring myself to use that much sugar. I generally cut the sugar in half for any dessert, but since cheesecake is finicky, I was afraid to make such a big change. I refrigerated the cake and served it for dinner tonight with blueberry compote. As already mentioned, it was outstanding! It didn’t crack at all, and it was scrumptious! Thank you for this wonderful recipe!
Can I replace the all purpose flour with gluten free flour?
Sure, Sarah – I think that’d be fine. 🙂
You don’t have a Print option!
Hi Lisa, when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it will open a dialog box that will let you print.
I have tried this recipe three times now and it is wonderful! I had never made cheesecake before and so I was cautious the first time to follow the recipe to a tee. The second time I added 1 tsp of nutmeg to the graham cracker crust and I’m so glad that I did. The third time I made mini cheesecakes and decorated them for Christmas to give away as gifts and they were the biggest hit ever. I even had people ask if they could take orders for themselves to give as gifts. If you’ve never made cheesecake this is a great recipe to start with.
I would like make a 6 inch cheesecake. What changes would I need to make?
Hi Marla, I would cut the recipe in half. Enjoy!
So good!!
Is this cheesecake “cake like”? Or is it creamy and dense? The flour added is throwing me off as far as the texture. I am hoping to make a creamy dense delicious cake! Some that I have previously made were more of a lighter creamy texture, delicious, but I would like something more dense but not “cake like” as all websites state the cake would be if flour is added- help!
Hi Susan, This is dense and creamy; the small amount of flour called for only stabilizes the batter and helps prevent cracking. Hope that helps!
How would I make this into a firm cheese cake? I don’t really care for the creamy version of most cheesecakes. Any suggestions? I have not tried this recipe yet but I am looking forward to trying it.
Hi Marla, I wouldn’t recommend altering this recipe as cheesecake is pretty finicky. All cheesecakes are naturally pretty dense and creamy, but my Ricotta Cheesecake is a bit drier if you want to give it a try. Hope that helps!
If I leave out the lemon juice and zest (not a big fan) – will it ruin the taste? or will the cheesecake be too sour from the sour cream?
Hi Glory – that would be fine. I like the added flavor the lemon juice/zest adds, but you can omit them.
regarding this NY Style cheesecake, can I substitute heavy cream for the sour cream or add some heavy cream? I have never made a cheesecake with Sour cream before. what is the difference between using sour cream, heavy cream or both?
Thanks! I cant wait to make this cheesecake this weekend.
Hi Lori, Sour cream just makes the cake a bit tangier. Heavy cream would probably be good too, but it might alter the texture of the cake and cause it to crack. I recommend following the recipe as is for best results.
Finally! A true NY Style cheesecake in Israel, only because I made it. Thanks Jen, luckily they have the Philly cream cheese here. It makes a world of difference.
I have always made cheesecake with both sour cream and whipping cream. Never just sour cream alone…Can I add whipping cream to this recipe? Will it change the taste and/or texture?
I am wondering if the whipping cream really makes a difference at all?
Thanks for your help. This recipe looks amazing, can’t wait for your reply so I could make it!
Hi Gia, I don’t recommend adding heavy cream here – I promise you don’t need it. 🙂
Thank you! I am making on Saturday and will let you know how it comes out!
This is the best cheesecake recipe. I’ve made it 5 times so far, and they turned out great each time. This recipe definitely is just as good as the Cheescake Factory. It was a little confusing with the water bath, but after the first try, it’s so easy to make. It’s almost a no-fail recipe, as long as you follow the recipe directions. Thanks so much for this recipe and the instruction video. I’d give this more than 5 star rating if I could.
i LOVE this recipe!!!
the first time i made it with lemon, it tasted too sour, so the second time i made it, i didnt use the lemon zest or juice and it tasted ALMOST EXACTLY like the ny cheesecake from jack n the box…and that stuff’s GOODdddd
Hi can I use vanilla extract instead of the lemon?
Sure, Dot. 🙂
Followed the directions and this turned out perfectly. Somehow a bit of water got through both layers of foil but it still turned out great. So good!