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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Can I use parchment paper under the crust for an easy transfer after the cheesecake is done?
I’ve made this before (without the parchment paper) and it was delicious!
Glad you like this! Yes, using parchment under the crust should be fine. 🙂
I used parchment and it made it worse.
First time making cheesecake and IT CAME OUT GREAT! THANK YOU FOR SHARING YOUR RECIPE!
Only tweak I made was mixing nilla wafers and graham crackers together with my homemade butter for the crust.
This is a fantastic cheesecake! So decadent and delicious! I also made the berry sauce and it looked beautiful on the cake and tasted so fresh. A real show stopper! I have lots of sauce leftover so I’ll be making waffles & pancakes this week! Thank you again Jenn for your no fail and amazing recipes!
🙂
Hi Jenn,
My daughter and I have made this twice now and it has been the best cheese cake ever. The berry sauce takes it over the top. I also use the berry sauce for waffles and ice cream…very dangerous stuff. Freezes wonderfully. The illustrations and step by step instructions make creating this recipe very easy.
Thanks again for providing us with this wonderful recipe. We also love the cookbook.
Ed
Hi Jenn,
Thank you for sharing this recipe, it truly is foolproof! And thank goodness for no cracking open the oven and leaving it that way🤞waiting for no cracks to form!! I really loved the texture of the cheesecake and it looked perfect.
However, I felt it’s a tad too sweet – I know, I know, it’s a personal preference. That being said, when I looked up at other similar recipes, they all use somewhere between 1 cup sugar to 1 1/3 cup. Is there any specific reason why (other than sweet tooth 😊) this recipe uses almost double the amount of sugar? I am hoping berry sauce will help cut down the sugary feel.
~Preethi
Glad it turned out well, Preethi! I haven’t compared this to other cheesecakes, but it’s fine to cut back on the sugar a bit.
Hi,
I’ve made this cheesecake twice now.
The first time the foil ripped a little in the bottom so water got in.
The second time I baked it in a spring form tin inside a cake tin in the water bath. A puddle of water formed on the top of the cheesecake.
And BOTH times, the cheesecake rose a lot and browned and cracked a lot on top!
What am I doing wrong?!?!? 🙁
Hi Alison, I’m so sorry you’re having issues with the cake! It’s normal for it to rise and brown a bit on top but it shouldn’t crack. It sounds like your oven might be running a little hot. Have you checked it recently? I’m not sure what would explain the puddle on top of the cheesecake – are you using a regular oven?
Beautiful creamy perfection!! Your instructions make it so easy, and no cracks. I made a cherry sauce to go with it. I bet I could sell these for a pretty penny. Better than any restaurant New York to LA. Thank you. I have your cookbook. Everything is over-the-top!
😊
Awesome recipe! Family raved about it.
Your recipe is phenomenal!!!! I’ve never made a cheesecake in my life. I’m doing a 52 bake challenge this year. I made this cheesecake for my brother on his birthday. He said it was high end restaurant quality. My brother doesn’t give a compliment unless he really means it!
best cheesecake ever! i’ve made it for my boyfriend’s birthday, for christmas, and just for fun and it never fails. cooking it in a bain-marie has always given me a crack-less, perfect cheesecake. thank you jen 🙂
I love this recipe! How can I adjust it for 4 inch springform pans?
Hi Sarah, It should work to divide the batter into 4-inch springform pans. Baking time will be different so keep a close eye on them! Hope you enjoy. 🙂
Thank so much for your recipe. It turned out picture perfect, I can tell by the aroma and appearance it is going to be gloriously delicious ! Wonderfully written and illustrated recipe. I have been cooking for 75 years (since was 6 years old) and am madly in love with cooking. First Cheesecake I have ever baked. This is for the freezer to be served for my 17 year old Granddaughter’s Birthday February 22, NY style cheese cake is her favorite of all desserts . Thank you again.
Happy Birthday to your granddaughter!
I’d like to make this in a 6-inch springform pan. What adjustments to cooking time should I make?
Hi Lilly, You could get away with using a 6-inch springform pan if you halve the recipe. I’d start checking it at 45 minutes. Hope you enjoy!
Just wanted to follow up on my review of January 23, 2020. I froze the cake and we served the cake that I baked for my Granddaughter’s 17th birthday to 12 people which included 6 true “Foodies” and 3 self acclaimed “Food Snobs” on February 22, 2020. The cake got total pluses from all 12 people. All of the Foodies and Food Snobs said that it was without a doubt the best Cheesecake they had every had. I used your recipe exactly as written and it was my first attempt at baking a cheesecake.. Am sharing your recipe with them at their request. Thank you again for your marvelous recipe.
Yay! 😊
I made this cheese cake for my nieces birthday since this was her request. I started googling the best New York Style Cheese Cake and so here I am . I followed the recipe exactly and made the berry sauce as well. It was the best cheese cake and everyone at her gathering just loved it. I will make this cheese cake again and again.
I did not make this as I make the FOOLPROOF NEW YORK CHEESECAKE from Cooks Illustrated which is very similar but does not use the waterbath or aluminum fool and since everyone who has eaten it states that it is the best that they have eaten (I am sure that they are over embellishing) I do not vary when they ask that I bring it.
Made this for a gathering. Another outstanding recipe from Jenn! Turned out exactly as pictured! Make sure cream cheese is at room temperature!
I have only made a couple of cheesecakes and I was concerned about how it would turn out. Your recipe sounded like it would work well with the flour added and the water bath. I made sure my ingredients were smooth but not overbeaten. I took my cheesecake out after about 1hr and 40m I had a hard time telling if it was done enough. I left it in the water for 45m then put in the fridge overnight. I decided I should have left it in slightly longer because when I cut it the middle seemed weaker and didn’t stand up as well (I cut 16 slices). It tasted absolutely delicious, the consistency was great. I got rave reviews people were amazed I made it. Thank you so much! If you added a picture of an almost done one and then a done one to help know when to take it out of the oven I think that would be helpful!
I plan to make individual cakes in muffin tins. Should I do anything different?
Hi Christy, mini versions of this will work, but they will be a bit challenging to remove from the muffin 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’m wondering if I can substitute the flour for cornstarch? I’m hoping to make this gluten-free, I have gluten-free Graham crumbs.
Yes, Lyndsey, cornstarch should work in place of the flour. Hope you enjoy!
I have made this cheesecake half a dozen times now. It is easy and thoroughly enjoyed by all who have tasted it. Thank you.
Kim
I have been looking for the perfect NY cheesecake recipe for a long time and I’ve finally found it! I baked it for a friend’s birthday and everybody was in love with it. I am Italian, I live in Italy and I love baking and cooking dishes from all around the world. Even if ingredients such as Graham crackers cannot be found here, the recipe turned out to be amazing. This is THE NY cheesecake recipe.
Been baking cheesecake for 20 years. This is the easiest and tastes great. Made it for Thanksgiving and Christmas. Whole family loves it. Thank you.
The recipe turned out perfectly! It just cracked a bit from the middle, how can I avoid this? I think I didn’t add enough water to the bain marie.
Hi Joanna, Is there a chance you overmixed the batter? That’s the most likely cause of cracks on the top of the cheesecake.
Perfect cheesecake recipe… loved it
I threw caution to the wind, and used the 12” aluminum foil I had on hand. I was quite fortunate and didn’t have any leaks. THIS IS A FABULOUS CHEESECAKE.
Also just ordered your cookbook, and eagerly awaiting its arrival. Happy 2020 to You! To good health and great taste!
So glad you enjoyed it and thanks for your support with the cookbook! 💗
im gonna bake this tomorrow:) how many digestives biscuits should i use instead of graham crackers?
Hi Stef, Unfortunately, I’m not sure – I’d use the 1-1/2 cups/200 g measurement.
This recipe is amazing!!
I went from not knowing how to make cheesecakes to making perfect cheesecakes every time. I did modify a few things, I do some light baking and added the ingredients in the order that naturally came to mind. I beat room temp cream cheese in a stand mixer and added the sugar, then and slowly added eggs, lemon juice, vanilla, flour, sour cream (sub yogurt when out of sour cream). I also used less lemon, I love lemon but I’m not used to it being a huge flavor in cheesecakes. Sometime I add a little nutmeg and clove in the graham cracker crust for a festive kick!
Made it exactly as the recipe was written with the exception of adding one vanilla bean and it was perfect! I took a deep breath and removed it from the oven when it was firm around the perimeter but still a little jiggly in the middle 4 inches or so. I let it come to room temperature and after a rest in the refrigerator overnight, it was perfect. Truly the creamiest cheesecake I’ve ever had. We topped it with canned cherry pie filling, which feels a little like cheating since we didn’t make our own, but it was really yummy. The perfect Christmas dessert.
Another fantastic recipe! I really appreciate your attention to detail, such as recommending that the hot water bath for this cheesecake rise to approx 1″ (one kettle of water only brought it to 1/2″ so I boiled a second pot). I don’t know if it made a difference, but I do know that your recipes always come out perfectly so I take care to follow them. Thank you so much.
First time attempting to make a true NY cheesecake and I was up for the challenge. THIS recipe did it for me!! I omitted the lemon because I topped it with cherry pie filling and it was AMAZING!! I even made a slight mistake when I forgot to mix in the sour cream before pouring the batter in the pan. I had to mix it in very gently to avoid getting crust mixed into the batter. It still came out wonderfully without any cracks.
So creamy and dense with a perfect graham cracker crust. I will definitely make this again. DELICIOUS!
I made this recipe for Christmas dinner and it shared the dessert tray with many great pies. Hands down this was the most loved dessert of all! It came out PERFECT and this was my first attempt at making any cheesecake! Jenn’s recipes are easy to follow and PERFECT! I made her merengue cookies too…also PERFECT!
Can u make cupcakes from this receipe thankd
Hi Trish, you can make these in a muffin/cupcake tin but they will be a bit challenging to remove. I think you can skip the water bath and you’ll need to reduce the baking time by a lot — I’d start checking around 25 minutes. Hope you enjoy!
This recipe is amazing! I made this cheesecake for my family for our Xmas dinner. I followed the recipe exactly and the results were the best I have ever achieved in making a cheesecake that tasted like I bought it in New York. It is super creamy and almost melts in your mouth. The slight taste of lemon pairs well with the berry sauce which also has lemon in it.
The only thing I did slightly different is I used all raspberries for the berry sauce instead of the mixed berries and it turned out great. I received so many compliments on my dessert that most of it was eaten on the same day. It is a truly top notch dessert.
I made this for Christmas and everyone loved it. Will definitely be baking this again in the near future.
Followed the recipe exactly and it came out amazing. First time making a cheesecake too!! Definitely recommend adding a bigger roasting pan with the water and have the springform pan in a dish without water when placing in the oven to ensure water will not get in the pan.
Followed the recipe exactly but it was completely uncooked in the middle. AWFUL waste of time, money, and ingredients.
Per Martha Stewart’s advice, I put mine in at 375 degrees for 2 hours exact, then I simply opened the oven door for it to cool off for at least 45 minutes. My cheesecake was perfectly baked and textured!
I’ve never made a New York Cheesecake before so I didn’t question how much lemon was in this recipe. 2 teaspoons of lemon juice plus 1 teaspoon lemon zest? There’s a decently strong flavor of lemon which I don’t like. My husband and sister also tasted the lemon flavor as soon as they bit into a piece as well. I personally will either omit the lemon or cut the amount in half next time I make this. Other than the lemon it’s really good, very creamy and delightful. I also did not put sugar in the crust and it tasted great.
I was in the same boat as you and for that reason only did I rate it 4 stars. It tasted like a key-lime cheesecake, but I also did not see the recipe for berry sauce until after the fact. I think the berry sauce would have made it perfect!
I followed all of the instructions, went out and bought the damn foil and still wound up with water inside the foil. Christmas disappointment.
Hi Kathryn, Please don’t worry…it’s possible that you got 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 will still be delicious!
I followed the instructions that where written with the photos included and not the ones in the recipe box. Please add to reduce the heat to 325 to your photo instructions. May cheesecake is ruined.
I’m so sorry Beth!! I just updated the recipe so that would show up in the picture section.
Good Morning,
After much deliberation and reading of reviews I have decided to make your cheesecake instead of the one I had planned on.
I have all the ingredients except for the lemon. Would you recommend I buy one? I’m just wondering if omitting the lemon will greatly change the flavor or the consistency of the recipe.
Hi Beth, you can omit the lemon juice and zest. It will still turn out well. Enjoy! 🙂
Hi there, for the cheesecake pictured in your recipe, did you use a 9 inch or 10 inch spring form pan? I was wondering if the baking time might be slightly longer for the 9 inch pan. Thoughts? Thanks so much!
Hi Andrea, Mine is about 9-1/2 inches. The bake time for a 9-in pan should be about the same. Hope you enjoy it!
I made this over Thanksgiving and it turned out the best. Gotta make this again for Christmas.
Can’t wait to make this for my friends who just got engaged in NYC! Question-do you need to cover the top of the cheesecake in the springform pan when you leave it in the fridge overnight before serving? If so, what do you recommend covering it with? Thanks!
Yes, Cami, I would cover it with plastic wrap. Hope your friends enjoy!
Hello, I’m thinking of making this for our Xmas Eve dinner. I don’t have a roasting pan. Would a 13x9x2 Pyrex dish work?
Also, I only have a hand mixer. The kind with two beaters. Can I use that?
Sure, Buffy, both the pyrex and the hand mixer will work. Enjoy! 🙂
How would I alter the recipe for a 6” springform?
Hi Kristen, If you want to use a 6″ springform, I would suggest you halve the recipe. It won’t bake as long — I’d start checking it at 45 minutes. I’d love to hear how it turns out!
America’s Test Kitchen came up with a genius cheesecake hack. Don’t bother wrapping the pan in foil. Instead, set the springform in a cake tin that’s slightly larger (for my 9” springform pan, I set it in a 10” cake tin). Then put both in a large roasting pan. Fill the roasting pan with hot water as you would with any Bain Marie. Brilliant- absolutely no risk of water seeping into the cheesecake crust! Try it – it really works.
I’ve made this recipe about 10 times now, everyone absolutely loves it! I had a quick question about adding some sort of chocolate. I saw someone mentioned taking a little batter at the end and adding chocolate then swirling it on top, would you suggest doing it this way or wait until the cheesecake cools completely and try to do a ganache drizzle? Thank you in advance!
Glad you like this! I would add a ganache drizzle after the cheesecake cools. (Cheesecake is quite finicky, so I’d avoid fiddling with the recipe.)
This has been my go to recipe online for years now. It is simple to make, tastes amazing and my family and friends love when I make this. I have made it with strawberry topping, crushed up oreos w/oreo crust, etc. and each time it is perfect. I have been a pastry chef and this is easily my favorite recipe. My 12 year old can even make this.
Can I add some frozen fruits inside the cake? The cake, will it succeed to cook as planned?
Hi Victoria, cheesecake is pretty finicky so I wouldn’t fiddle with the recipe at all. Instead, you could add this berry sauce on top. Hope you enjoy if you make it!
My one concern is using a paddle attachment over the whisk. Does this make it dense? I’m striving for more of a light and fluffy cheesecake. Thanks, -Abby
Hi Abby, you can use beaters here if you prefer but just a heads up that this cheesecake is a bit dense by nature. If you’d prefer something a bit lighter, you may want to give my ricotta cheesecake a try. Hope that helps and that you enjoy whatever you make!
kitchen hack that worked for me: aluminum foil was not wide like yours so I covered pan with foil and placed all into a “turkey” oven bag. IT WORKED FOR ME!
Smart!
I made this lovely cheesecake yesterday and have frozen it for Christmas. It looks the same as yours and I really appreciated the careful nature of your instructions. I am sure you are correct with your wise addition of the small amount of plain flour to prevent the cracking! I will make the berry sauce to add on the day❤️
I don’t have sour cream, so could I use heavy whipping cream?
Thanks!
Hi Julie, I’d stick with the sour cream here. Sorry!
My cheesecake came out brownish on top- does that mean it is overcooked? Thanks!
Did it still wobble a little when you nudged the pan? If so, it’s probably not overcooked. Sometimes it may brown a little on top without being overbaked. Next time, if you see the top browning, just tent the top of the pan a little with foil so it can continue baking without getting too browned.
Can I add vanilla bean to this recipe instead of vanilla extract or a mixture of the two together ? If so is one bean more than enough ?
Sure, Joe – One large vanilla bean should be perfect. I’d love to know how it turns out!
Hi Jenn! I plan to make your cheese cake for Thankgiving. I was wondering if this could be baked in a convection oven and if you could help me figure out what the difference in temp and time would be? Also saw another recipe that added 3 tbs of corn starch to add a more velvety texture. Could I do that with your recipe?
Hi Wendy, It’s really best to bake cheesecake in a regular oven but it may work. If you want to give it a try, reduce the temperature by 25°F. I don’t recommend adding corn starch here – sorry!
Thank you Jenn! I’ll take your advice on both matters!
Can this be made with out the crust?
Hi Tina, It can but you’ll need to use this method for baking instead of the foil. (The crust acts as a barrier in case any water seeps in.)
Can imitation salt be substituted for regular salt? I have made this cheese cake before and everyone loved it, as well as myself. Since I made it last, my consumption of sodium must be limited, which is the reason for this note. If I can’t substitute, then I must not eat any but let my guest enjoy.
Thanks,
Gil B.
Hi Gil, Honestly, I’d just leave out the salt. It’s not a critical ingredient here.
Hey, Jenn! I completely forgot to spray the pan!! What kind of disaster am I looking at when this thing is cooked?
Hi Jennifer, I wouldn’t worry too much. Just run a thin knife around the edges when you take it out of the oven. Even if it sticks to the edges and cracks a little as it cools, you can cover the cheesecake with berries or whipped cream and no one will know!