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 new york cheesecake recipe I’ve found so far! Delicious and super easy!
hey, so even though the recipe was simple and my cheesecake is currently cooling it cracked in quite a few places….can you tell me why? where did i go wrong?
im sure its delicious but i want it look perfect as well…
Hi Ananya, Did you make any adjustments to the recipe? If not, is there a chance you overmixed the batter? That’s the most likely cause of cracks on the top of the cheesecake. (You can hide the cracks though if you top the cake with fresh fruit.) 🙂
This is the best cheesecake recipe ever! It was delicious!
Made it this weekend. Tasted so good.
I was wondering if you recommend a springform pan or what brand you use. Thank you
Hi Carolyn, This is the one I have. Hope that helps!
I’ve made this recipe twice but with no water bath and extra ingredients to bring the crust up the sides. Everyone loves it. Best cheese cake ever!
Just made this following your recipe. Had rave reviews! Thanks for sharing!
Hi, made this cheesecake and turned out well and tasted SO GOOD. the only problem I had is that the cheesecake top turned brown but I followed all instructions. I simply just cut the brown part off after it cooled. But for next time, what should I do to keep it not brown? Thanks.
Hi Daniel, Glad you liked it! If you find the top is browning more than you’d like before the cheesecake is fully baked, loosely lay a piece of foil over the top of the ban for the remainder of the baking time.
Hi Jenn
I’ve made dozens of cheesecakes over the years and then I lost my go to recipe. I searched for one that was close to what I remembered. This NY cheesecake was fabulous. I always have used Greek yoghurt rather than sour cream as I like the taste better. This time I only had lemon yoghurt, Liberte brand. It worked well and added more lemon flavour. I’ll do it again and again. And this was the outright winner in terms of presentation. The tip for loosening the cake from the pan worked like a charm.
The brown spots according to my guests made it look “authentic”
Sharon
Hi I would like to use this recipe and make them into mini cheesecakes. Would need to bake it the same time?
Hi Chitra, mini versions of this will work. You’ll need to reduce the baking time by a lot but it’s hard to say by how long without knowing the size the mini versions will be. I’d just keep a really close eye on them. Please LMK how they turn out!
I made this for my mother’s birthday. I topped it with rhubarb curd and served it with fresh strawberries on the side. Everyone said it was the best cheesecake they had ever had.
I did find the top started to brown after about an hour and 10 minutes. I have never baked a cheesecake before, so I thought this meant it was done and took it out. The brown on top didn’t bother me, because the whole top was covered in the beautiful pink curd. And the texture of the cheesecake was perfect.
Hello! Could you use full fat greek yogurt in place of sour cream?
Sure, Sarah, that should work. Hope you enjoy!
Can I use Stevia instead of sugar?
Hi Karishma, I don’t have experience with any sugar substitutes so I can’t say for sure how it will impact the recipe if you use it — sorry I can’t be more helpful!
My husband’s favorite dessert is cheesecake. For the last several years I’ve tried various cheesecake recipes trying to find the perfect one to make for his birthday. Every year ended in a fail. Some were to dry, some weren’t thick enough, and others didn’t taste anything like a New York style cheesecake! This year for his birthday I had almost given up all hope and bought a cheesecake from Gordon foods. I was determined to try one more recipe and I found this one. I can’t even tell you how thankful I am for this rescue! My husband and I actually just finished the cheesecake I had made for the trial run. Now I’m making another one today for his actual birthday! This New York style cheesecake recipe is the real deal!! Thick, creamy, rich and taste like cheesecake! The recipe hunt is finally over. Thank you!!
I’m no hero in the kitchen and undertook this with some trepidation. But the clear step by step directions and pictures were easy to follow and it turned out beautifully ! My BIL said I took dessert to a HNL (hole nother level)!
🙂 Glad it turned out well!
Made this for our Sunday family dinner. Everyone loved it! It turned out perfect thanks to the detailed instructions. Is lemon typical for a NY Cheesecake? That came up when we were eating it. I love the subtle lemon flavor, but my son didn’t. I am guessing it is always there, but is so subtle you don’t notice it?
Hi Lydia, Not all cheesecakes have lemon; I just like the brightness it adds. Feel free to omit it if not everyone in your family likes it. 🙂
Hello,
Thank you for sharing. I can’t wait to try it. I couldn’t find PHILADELPHIA Cream Cheese original. Can I use the light cream cheese instead? Thank you in advance.
Hi Hina, I don’t recommend it — sorry!
Excellent! Easy to follow step by step instructions. Great photos. Used the 18 inch foil, worked well, with no leaks! No cracks! Moist and delicious! Made the berry sauce , fantastic ! I’m from NYC and this cheesecake is perfect. Thank you for your recipe and detailed explanation.
I have been doing this cake for over 15 years, it’s Perfect!!
Thanks for all your tips!
Your tips work…
This was soooo delicious! My whole family loved it so much. I decided to top it off with a strawberry sauce. Probably the best cheesecake recipe out there
This recipe is absolutely spot on for NY Cheesecake. My husband was skeptical until he saw the finished product and the first bite confirmed its perfection. The next time we make cheesecake, I’m coming right back to this recipe again. Thank you!
Best cheesecake ever. I have brought it to several dinner parties and everyone agrees. I tried making it with 3/4 cup key lime juice instead of the lemon juice and lime zest instead of the lemon zest and although different it was just as good.
This was amazing. I entered best cheesecake into google to find a recipe and yours was the first one that came up. It really is the best cheesecake that I have tasted even better than those from the Cheesecake Factory a restaurant in the States that as the name says specializes in all kinds of cheesecake.
The recipe and instructions make it easy to make even for someone who rarely makes desserts. My family was impressed and has requested that I make it again for the family gathering this Christmas which is still many months away.
I did not use the foil but placed my cake tin in a shallow paella dish before putting it into a large dish with water.
I am a little worried. I don’t want to overmix the cheesecake batter. I have an electric hand mixer (in the lowest speed, it still goes pretty fast) and a regular whisk at home. Which way should I go?
Hi Niha, I think you’ll be fine with the electric hand mixer. 🙂
Okay, of all the recipes on the internet… we picked your recipe. It was complicated but brilliantly illustrated. I followed the process/steps. It worked! The cake turned out exactly as hoped for. It was a showstopper. The family loved it. I’d do it again and we will soon. Thanks so much!
So glad it was a hit! 🙂
I have made this scrumptious cheesecake a few times. My favorite by far. Each piece can be personalized to taste and I halved the recipe this time for 2 of us. No waste…No weight gain.
Just took it out of the oven! It looks perfect !
I’ve made A LOT of different cheesecakes and have tried a lot of different recipes.
This is BY FAR my favorite! It’s so creamy and delicious! I made it a second time and overbaked it by accident…to the point where the internal temp was over 250 degrees F! I was so worried that it would be dry and crumbly…nope! It was still creamy and SO DAMN GOOD. Thank you for this recipe!
I’ve heard horror stories of cheesecake fails, all as you mentioned- over or undercooked, cracks, etc. this recipe has turned me into a believer. It was the first cheesecake I’ve ever baked And now I use this recipe every time and it has been perfect every time!!
Excellent! Creamy, luscious, perfect amount of lemon. It was so beautiful coming out of springform pan. The crust is buttery and not too sweet. Another winner from Jenn! Can’t wait to make it again and again!
This was my first time making cheesecake and honestly I think I did pretty good. This recipe is so easy to follow. The only thing is I would do less lemon maybe one teaspoon instead of two. I also used a medium pie pan because it was what I had, this recipe was enough for two cheesecakes.
This is about the 10th one I’ve made…I have an extremely hard to please nephew…he said it as good as any he’s ever eaten…he was a regular at the Cheesecake Factory restaurant near his house…now he’s a regular here
🙂 Glad it has passed your nephew’s test!
Hey 🙂 I baked this tonight and I checked it at 55min mark in the oven and it was going brown on-top, by the time the cooking time had finished it ended up to be quite brown in colour.. do you know why this would happen?
Hi Rachel, Your oven may just run a bit hot. Next time, cover it with foil if it starts to get brown.
I’m keen to try this in my 9 inch pan, but I have only got 500g of cream cheese. Can I substitute the remaining 400g of cream cheese with ricotta and yoghurt mix?
Hi Jan, I wouldn’t recommend it – sorry! You may want to give my ricotta cheesecake a try instead.
I only have a 7 inch springform pan. How much should I cut the recipe (1/4 or 1/3 etc) and how long should I bake it for? Please help 🙏🙏
Hi Niha, I’d actually cut the recipe in half for a 7-inch pan. You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). Hope you enjoy!
Thanks for the quick reply, will do 👍
I made this recipe for Father’s day and everyone devoured it. I am from New York and this is a true new york style cheesecake. It was so creamy and delicious. I could not get enough. I don’t have a stand mixer so I did it in my food processor.
First cheesecake I’ve ever baked in my life! My kids and I prepared it to celebrate Father’s Day today, as it my husband’s favorite cake. We absolutely loved it! Added this recipe to our baking collection. Many thanks, Jenn!
Very delicious recipe
Because only had 2-8 oz blocks of cream cheese on hand, I halved the recipe and made in an 8 in round pan. I watched the oven carefully (closer to 60-65 mins of cook time for me but I didn’t track exactly). This is hands down the best cheesecake I’ve ever made! This recipe has earned a permanent spot in my recipe box!
This is the perfect cheesecake. I made it exactly as it is written. It is 5 star,
How do I get rid of the bubbles in the batter before baking? Or does it matter? Thanks!
It really doesn’t matter, but you can try tapping the pan on the counter a few times before putting it into the oven. Hope you enjoy if you make it! 🙂
I made this cheesecake for my father’s birthday and it was delicious!! It was so creamy and not heavy although it has a lot of fat and dairy products. The best cheesecake i’ve ever made. The berry sauce on top of it is a must! It balances the sweetness of the cheesecake.
I made this for our 17th anniversary and it was perfect! This was the best cheesecake I have ever made! It was so smooth and creamy, my family loved it!
The only changes I made was using my own gluten free flour mix and using gluten free Graham crackers for the crust. Thank you for a great recipe that was easy to follow, it tasted fabulous!!!
Hi Jen,
I made your cheesecake snd it was absolutely delicious. However, my pan is 9” and I felt it was a little too tall so would like to cut recipe by 1/4. How long do you think baking time would be if I do that?
Hi Nancy, Hard to say for sure, but I’d guesstimate it would take an hour and 10 minutes to an hour and 15 minutes (but keep a close eye on it)!
I have made many cheesecakes over the years. A few years ago I discovered this one when I googled New York Style Cheesecakes. I have never tried another one since then. Its a favorite with family & friends. They actually request it! Creamy, delicious & yes, dense. I don’t make any berry sauce to go on top. To me, this cheesecake definitely doesn’t need any addition!
My family & I absolutely loved this cheesecake, taste & texture were perfect! I haven’t made cheesecake in 10 years & when I looked at my recipe book, I saw that I had made adjustments to ingredients, cooking temperature & time – as I couldn’t remember why I’d made those adjustments decided to start fresh with new recipe. I was a little worried as the mixture seemed runny, but I followed all directions as listed and cheesecake came out perfect- no adjustments needed! Will definitely saved& make again.
ABSOLUTELY DELICIOUS!
Cut down the sugar to 1 cup and used brown sugar. I’m not gonna lie I used 12 inch heavy duty foil because I didn’t have the 18 inch, and I just put less water for the bath. Water did get in a little bit so during after letting it cool I removed the outside of the pan and let it sit in the fridge hoping it wouldn’t come out soggy. Didn’t come out soggy at all! Came out so perfect and SO delicious I won’t even be looking for other cheesecake recipes ever!!
The texture was great and it looked beautiful. I would definitely cut down on the lemon! Instead of being able, it added a flavor that feels jarring and takes away from the delicate sweetness of the rest of it.
Hi,
I followed directions to the “T”. No way my foil leaked. I got the 18″ heavy-duty…
But my crust is soggy. Any suggestions? The only thing I can think of is I didn’t remove from spring pan soon enough. Not until 24 hours later.
Thank
you,
Carolyn
Hi Carolyn, it’s possible that even if you didn’t have any leaking, you got a bit of condensation inside the foil. If you make it again, it’s okay to remove the rim of the springform pan before you put it in the fridge. That will let it dry out a little.
This is hands down the absolute best cheesecake EVER. Only one I make and every time all comments are best they’ve ever had. Thank you thank you 🥰🥰🥰🥰🥰🥰🥰🥰🥰
Is it possible to cook the cheesecake without a water bath? lower temperature perhaps with longer time? Thank you for answering
Hi May, you can eliminate the water bath without modifications; just keep in mind. Just keep in mind that the top of the cheesecake may crack. (You can hide the cracks though if you top the cake with fresh fruit.) Hope you enjoy!
How would it work if we place a container with water separate. Just to keep humidity inside the oven ?
Sure, Laureen, it may still crack a bit on top, but the added humidity will definitely help. Hope you enjoy!
This is my second time making this recipe and I absolutely love it!! Super moist and delicious. Only problem is that the top started turning brown about 30 minutes into it and was completely brown by the time it finished cooking. It didn’t change the taste but just looks brown on top. If I cover it with foil I might as well add it right at the beginning when I first put it in the oven. Do you cook yours the entire time uncovered without any browning whatsoever?
Hi Maria, I do cook mine uncovered but all ovens are different, so if you feel like you need it covered the whole time I would trust your judgment. (Just make sure it’s loosely covered.)
Hi there, love the reviews on the cheesecake recipe! I am planning to make it this Friday. But, I have a couple of questions:
1. Can I substitute the sour cream for heavy cream? I’ve experienced it gives a creamier feel.
2. I don’t have a thick aluminum foil, how can I use the standard one to prevent any leaks?
Thank you !
Hi Eppy, Heavy cream may work, but it might alter the texture of the cake and cause it to crack. I’d recommend sticking with sour cream for the best results. And you really can’t use standard aluminum foil without really increasing the chances of water leaking in. You could use this method in place of foil if you’d prefer. Hope that helps and that you enjoy!
I started using this method and it works great and so much easier
Can i use 5 cream cheese blocks for this recipe?
Susie
Hi Susie, cheesecake is pretty finicky; for the best results, I’d stick with 4.
Hi I tried to bake the cheesecake but forget to add in salt and sour cream!!! Omg will it affect the taste by a huge gap?
Don’t worry, Ming — it should be fine! You can spread a thin layer of sour cream over the top of the cooled cheesecake, if you’d like.
Would it work to put a separate pan of water in the oven to provide the humidity instead of the water bath?
Hi Laura, you can. You may still get some cracks on the surface of the cheesecake with that method, but it’s a reasonable compromise if you aren’t able to do the water bath.
BEST. CHEESECAKE. EVER. This recipe is so easy to follow and tastes better then the cheesecakes I have had in NYC! Absolutely devine!
Hi I tried to bake the cheesecake a few hours ago and forget to add in salt and sour cream will it have a big impact on the taste?
Hi Ming, how did the cheesecake turn out?
Baked this last night, it was my first attempt and it is delicious 😋,thank you.
Is it a problem to do it without the water bath? I have a tiny oven and no deep roasting pan
Hi Liz, it will work without a water bath; you just may get some cracks on the top of the cheesecake. You can easily cover those, though, with fruit or whipped cream. Hope you enjoy!
I made this cheesecake for the first time last week and my family told me it was the BEST cheesecake they had EVER had.
Thank you so much for sharing this recipe. It is now in the favourites list for baking.
Can I add raspberries or strawberries to the recipe.
Hi Roberta, cheesecakes can be pretty finicky so I wouldn’t fiddle with the recipe. Instead, you could add raspberries or strawberries to the top of the cheesecake like I do in this recipe. Hope that helps!