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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I never made a cheesecake before, I usually stick to cupcakes and cakes but I decided to give this recipe a try. I followed the directions but just added a little extra graham crackers and sugar to the curst, since my family loves crust, I made the crust extend to the top. I was worried about cracking since this was the first but I had no problems. I have to say my family and I are very pleased with this recipe and I am definitely making this for Thanksgiving! My only question is can I make more than one cheesecake at a time (at least 2 on the same rack) with out having any issues?
So glad you like this and had success with your first cheesecake! As long as you have a roasting pan that fits both cheesecakes, it should be okay. The bake time may be slightly longer so keep a close eye on them.
I made this per the recipe, I did however used parchment paper on the bottom(sandwich the parchment between the lip and rim of the bottom pan) and sides.No shrinking or cracking, also a good tip is to calibrate your oven temp with an accurate thermometer to ensure correct temps, happy baking.
Hello I have just a small question before I add the crust should I butter or spray the pan so it does not stick and should I do the same before I add the batter. I am really looking forward to trying this recipe
Hi Mariah, The inside of the pan (so the bottom and sides) should be sprayed with non-stick cooking spray. Hope you enjoy!
Hi!!
Can you tell me the purpose of the sour cream? What’s the difference if I just use cream?
I’ll try this recipe but with 200g goat cheese and 600g cream cheese, do you think it’ll work? Or should I change something?
Thanks!!
Hi Carolina, Cheesecake is pretty finicky, so for the best results, I’d stick to the recipe. Sorry!
Hi Jenn! I’m going to attempt this recipe soon, but I forgot to buy non-stick spray🤦🏼♀️ I have parchment paper that fits my springform pan, would that work for the bottom and is there any other type of oil or butter I could use to prevent the sides from sticking?
Hi Krystal, I do think parchment paper will work for the bottom of the pan, and that vegetable oil should work for the sides. (I’d just put some oil on a paper towel and rub it along the inside of the pan.) Hope that helps and that you enjoy!
I can’t count the number of people who first tell me that my cheesecake is the best they’ve ever had, Followed by asking me for the recipe. Very easy. Use a thermometer, don’t over cook!
My only recommendation is to use a tiny bit less lemon zest. Other than that I am in LOVE with this recipe!
Hi Jenn, thanks so much for your recipe! So I’m not very good with baking, and when I made the cheesecake I noticed a few things. The roasting pan that I have that is big enough to fit my springform pan in is quite shallow. My water bath evaporated about 45 mins into baking my cheesecake. In this instance, should I pour more boiling water into the pam once it evaporates or just keep baking it without a water bath? I do have other deeper roasting pans but they’re not wide enough to fit my springform pan. Should I fill up my deeper roasting pans with water and put it in a rack below my cheesecake when baking instead of putting my cake in the shallow roasting pan? Also, my cheesecake rose a heap whilst baking then deflated again once the oven was turned off. The face of the cheesecake was brown has a few air bubbles in it. Is this meant to happen? The cheesecake also turned out quite dense and a bit floury. What would you suggest for me to do to get a better texture next time? Your expert advice would be very much appreciated!
Hey Jenn, and also one other thing – the sides of the cheesecake shrunk and came off from the sides of the springform pan. I don’t think this is meant to happen either. The surface of the cheesecake had minimal cracks though. What do you think I should do next time? Thanks.
Hi Amy, It’s normal for the side to shrink a little from the sides of the pan.
Hi Amy, I’ve listed answers to your questions below:
-I’d add more water to the roasting pan when you see that it’s almost evaporated.
-It’s normal for cheesecake to rise while in the oven and then deflate a bit as it cools. The air bubbles can happen too. If the top is too browned for your liking, next time you make this, if you notice the top browning, feel free to loosely lay a piece of foil over the pan for the remainder of the baking time.
-Cheesecake is naturally fairly dense so it doesn’t sound like you did anything wrong.
-You mentioned it tasted floury – you can omit the flour next time but that will increase the chances that the top of the cheesecake will have cracks in it.
Hope that helps!
This review is much delayed. I made this last Christmas and it was perfect! Beautiful and delicious.
Absolute perfection! I’ve made this cheesecake several times now, and again last night. Never cracks. If I’d known cheesecake was so easy to make, I would’ve been making these a long time ago (and would probably be hundreds of pounds heavier)! My extended family here in Texas loves it, and requests it. The creamy, perfect New York style cheesecake with that little hint of lemon…wow! Topped with a raspberry or blackberry sauce and people begin to swoon!
I became speechless when I tried this cheesecake! It turned out perfectly. The most difficult part was to wait till I can try it😂
Love the recipe, love the instructions and I’ve already shared the recipe with a few friends!
Thank you so much for this deliciousness 😋
I just cooked this cheesecake last night and tried it this morning. It is incredibly delicious! Only issue I have with it is that it is not as consistent as I had hoped it would be, but that might be a mistake on my side. It also formed a golden crust on top. Once cooled after 8 hours, it does not make any difference but visually it does not look as good as I thought. Is there a way to avoid this crust? Thank you!
Hi Jade, you mentioned that the top has a golden crust. Is it actually crust-like or did the top get a little browned? If the top is a little browned, you can avoid that next time by loosely laying a piece of foil on top of the pan toward the end of the baking time.
Wonderful recipe – I halved the amount of lemon and it turned out wonderful. I don’t know if I got lucky or this recipe really is foolproof! Only tip I have is to really make sure your pan is well wrapped and there’s no areas for water to get through. I used a roasting pan that my cake pan fit inside of.
Forgot my rating!
Hello, I made this today exactly as the recipe said and unfortunately water got into the foil. How can I salvage my cake? Thanks
Sorry to hear some water made its way into the foil. I would remove the rim of the springform pan and let it dry out in the fridge for a while. If you make this again, feel free to try this method.
Thank you. I did just that. We’ll see how it works out
Dear Jenn,
It is me, Roger again.
Instead of Graham Crackers, I am using Oreo. Will it be the reason?
Rgds
Roger
No, I don’t think the Oreo crust would’ve caused a problem.
Question:
Dear Jenn,
I followed all your instruction.
But,
After I baked it, I let it cool down in the oven in the water bath for 45 minutes. Then I take it out and continue to let it sit in the water bath on a rack on the counter for another 75 minutes. Then I take off the foil. Sadly, I find some water on the foil. I check it, and can confirm that there is no water seeping through the foil from outside. I realize the water is coming from the springform pan inside. May I know the reason?
Thank you,
Roger
Hi Roger, I suspect the fact that you let it sit in the water bath for an extended period of time caused some condensation to form inside the springform pan.
If you haven’t already served it, I would remove the rim of the springform pan and let it dry out in the fridge for a while. Hope that helps!
I have made this numerous times, I follow the exact recipe and each time it turns out perfect. My sons both travel and eat at many high level restaurants and they tell me this is the best cheesecake they have ever eaten. I love every recipe I have tried on her website and I tell everyone about it.
Thanks Jenn for such a phenomenal recipe! Everytime I have cooked it it turns out beautifully. I have made this recipe multiple times for coworkers and family and everyone comments on how amazing the cheesecake is. Thanks again (:
This was the best cheesecake recipe I have ever made. The instructions were clear and accurate! When I first read the recipe, I was intimidated to try it, but it turned out amazing. I am trying to eliminate sugar in my baking so I was wondering if anyone has tried this recipe using something besides sugar.
Hi there! I was planning on making this recipe, but instead of a 9″ cake, small bite sized cakes in a cupcake liner. What temperature and time would you suggest baking these for? I would really appreciate your input, thanks!
Hi Amy, I’d keep the oven temp the same, but would start checking them at about 25 minutes. I’d love to hear how they turn out!
You carry on too much. You do understand not many need to see you carrying on, we just want the recipe and instructions, less the excessive commentary
Hi Bill, If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
What mode on my oven shall I select?
Hi Steve, you should use the regular (not convection) setting. Hope you enjoy!
I had cut sugar by half , accidentally added 2 tsp of lemon juice , a little brown on top, yet it still taste so perfect. Really wonderful recipe. Easy to follow too. Thank you !
Someone is a bit grumpy today. First, for people like you, there is a “Jump to Recipe” right near the top. But I don’t think you’ve visited too many blogs. Personally I have, but I’ve never been to one that didn’t have a load of writing and many photos before the recipe at the very end. This is the way it’s done on blogs. Most everyone enjoys the friendliness and personal touch. If you just want a recipe and instructions, buy a cookbook or borrow one from the library. Your comment was wrong, as well as being unnecessarily rude. You owe this lovely person an apology.
I have made this NY cheesecake recipe many times and each time the texture and flavor are awesome and delicious. I don’t use as much sugar though and adjusted it to be one and a half cup of sugar. The most recent time that I made this cheesecake, there were little bubbles on top. Does anyone know why this is?
The bubbles don’t really hurt anything, but next time, you can try tapping the pan on the counter a few times before putting it into the oven. Hope that helps!
Really good and easy to make! For future reference, don’t use convection bake.
Hi Jennifer,
I have made this cheesecake twice in the last week as two of my family members birthdays are 5 days apart. I am two for two, both cakes turned out magnificently.
The second cake I reduced the sugar by 1 cup as my second family member is a low sugar person. I made a fruit coulis for the first one, and a lemon curd for the second one. Not a single crack, turned out perfect!!! Best recipe and great instructions, you did a phenomenal job explaining every little thing, The second cake was just as delicious as the first, and for those who eat less sugar, the cake turned out exactly the same as the first. I am giving you five stars twice. A
I really love this cheesecake. It is creamy and not dry. It took an hour fifteen to cook to the center. I used two sheets of heavy duty aluminum foil and somehow water still got in the springform pan. I think it was when it was cooling in the bath. I didn’t have fresh lemons so I used bottled lemon juice and a tiny bit of lemon extract. I added some ground walnuts to the crust. I made the berry sauce with cherries and blueberries. Definitely a keeper.
Made again this week the same way as last time. I triple heavy duty foiled the pan though. I used my silicone mitts and put the springform pan on a wire rack to cool. I didn’t let it sit in the bath. No water seeped in this time! This cheesecake is still the best I’ve ever made. Sharing it with my “quaranteam” for my son’s birthday.
Hi Jenn,
I LOVE your cheesecake, it is the best recipe i’ve used so far! What i should change if i wanted to try a matcha cheesecake? Should i omit the lemon and just add matcha powder? Please let me know what you think. Thank you!
So glad you like it! Cheesecake is so finicky, so I wouldn’t recommend tweaking the recipe. Instead, I’d look for one that’s specifically for a matcha flavored version. Sorry!
Hello, so I’m making cheese cake for the first time for thanksgiving and I want it to come out perfect almost. How would I prevent the top from turning brown while it bakes. And also what cream cheese did you use… would it be ok to use The Philadelphia cream cheese block?
Yes on the Philadelphia cream cheese block — and to prevent the top from browning, cover the cheesecake with foil after about an hour. Hope it turns out well!
Best cheesecake recipe Jenn, beautifully light & just enough lemon juice & zest, thank you for sharing! My husband’s favourite New York cheesecake & I halved the recipe! I baked it in water bath for 1 hour10 mins & was great!
Turned out just beautifully perfect, could not leave overnight in the fridge as hubby had to try it , but chilled for 5 hours before serving!
My new favorite cheesecake recipe! Followed the directions and it was perfect. Thank you!
Hands down the best cheesecake ever. So smooth and decadent. Absolutely perfect in every way.
Best baked cheesecake I ever had
Highly recommend this! I’ve made two cheese cakes in my lifetime, and after this recipe I’m going to make it a lot more often. You couldn’t ask for a more perfect And tasteful recipe. I followed the steps to a tee with the only exception of turning up the temperature to my oven by 10 degrees because I live in a higher altitude. The top was browner but it certainly was still a perfect texture and taste with a sour cherry sauce. Thank you Jen Segal, you now have a new follower!
Can I substitute vanilla for the lemon juice? Serving this with homemade caramel sauce.
You can just omit the lemon juice (no need to use additional vanilla). Hope you enjoy!
Well, my cheesecake is in the fridge cooling overnight and it looks sensational.
I have a convection oven so the conversion program on my oven converted it to 325. I had to take it out after 1 hr and 7 mins as it started to brown on the top, but I jiggled it and just the middle moved. It firmed up nicely for the 45 mins in the water on the rack. I will probably take it about 5 mins sooner next time. It was really fun to make, and I am sure it will be delicious tomorrow. No cracking and the water did not get into the springform pan. Great tip about the heavy duty 18” foil. I am going to make fruit coulis tonight. I have to use frozen berries because the berry season up in Canada is shorter, Thanks for the recipe!
I absolutely love this recipe. It was my first attempt at a cheesecake and I have made it about 5 times so far and it is always a hit.
I was wondering if this can be made without the flour? My friend is gluten free and I really want to make this for him.
Thanks 🙂
Glad you like it! I’d keep the flour in the filling but gluten-free flour should work. For the crust, you could prepare it with gluten-free graham cracker crumbs. (If you can’t find gluten-free graham cracker crumbs, you can make your own with gluten-free graham crackers.). Hope your friend enjoys!
So this came out absolutely phenomenal except for one minor problem. After removing the cheesecake from the refrigerator it looked like some of the liquid from the cake secreted. Kind of milk a milky condensation right on the top. I wonder if I should’ve left the cake out on counter until cooled completely before putting it into the refrigerator ? I just want the bare naked top to look picturesque just like yours! help xo!
I haven’t heard of condensation forming on the top like that but I would just blot it up with a paper towel. (And maybe let it sit out too cool just a little longer before popping it in the fridge.) Hope that helps and that it was tasty!
I had the same thing happen. I’d imagine just leaving it to cool more before covering next time.
Hi!!🥰 how do I avoid my cheesecake from turning brown on the top while baking? I’ve done this recipe twice and both times it has come out looking like that, very yummy tho but not aesthetically pleasing
Hi Emily, you can gently lay a piece of foil overtop of the pan if you see the surface of the cheesecake starting to brown. Hope that helps!
I couldn’t resist being the 666th review.
The cheesecake was amazing. Sinful, almost.
🙂 Glad you enjoyed!
Hi! I was wondering if I could store the uncooked cheesecake batter? And what would be the difference between using caster sugar and granulated sugar? I hope you could enlighten me 🙂
Hi Rubie, I think you could refrigerate the uncooked batter for a day or two and I’d stick with granulated sugar for this. Caster sugar may work, but cheesecake is pretty finicky and so I think it’s best to stick with the recipe for the most predictable results.
I’m hoping to attempt making this tonight for my son’s birthday tmw. But, I only have a 7″ pan. Do you have a version that is amended to this size pan or would it work to half the recipe? Thanks!
Yes, I’d cut the recipe in half. Bake time will be less. I’d reduce it by about 1/3 but keep a close eye on it as that’s a guesstimate. Hope your son enjoys!
This recipe is phenomenal! I bake a LOT of cakes, but this was my first attempt at making homemade cheesecake. This was, hands-down, the BEST cheesecake I have ever had. I baked it for the full hour and 45 minutes and it came out perfectly creamy and moist, without a single crack on top. The crust was crunchy and delicious. The only thing I would possibly change would be that if I were to do a chocolate-y topping (one topping I chose was chocolate turtle: chocolate chips, chopped pecans, and salted caramel drizzle), I would omit the lemon in the recipe. The berry sauce was absolutely perfect for the hint of lemon in this cheesecake. I will definitely be making this again and again and have already told my family members about it!
I just made this for my boyfriends birthday and WOW, this is my first time ever making a cheesecake and it’s so incredibly scrumptious. I love that you can subtly taste the lemon in it.
Thanks so much for making this recipe public, I can’t wait to make it again for my mums birthday next week!
Made this tonight using Stevia and sugar free graham cracker crust. Was fantastic!!!!
I made this last night and it turned out really good! It is thick and creamy and really really good! I will definitely make this again! It did taste a little like lemon cheesecake from all the lemon rind and juice but it was still scrumptious!
Absolutely delicious! Great texture ! The only thing I would change is less lemon zest as it tasted to lemony for a New York cheesecake. I don’t trust myself with foil and water baths so placed a sheet pan under the shelf my cheesecake was on and placed boiling water to create steam. I also added some vanilla bean paste into the mix! But again delicious.
My first cheesecake and it turned out perfect! No cracks, flavor was delish and I followed the directions and ingredients to the T. no changes. Although the taste was wonderful the lemon was a little overpowering for New York cheesecake so next time I will take one of the lemon ingredients out. The Recipe could be titled Lemon Cheesecake. The Cheesecake Factory has always been my favorite place to get cheesecake but this recipe imo taste so much better. Thanks for a great recipe and for helping me to make my 14 year anniversary special! My husband loved it.
I just baked this cheesecake tonight, and it smells so good. But when I took it out of the water bath, a LOT of water came out of my springform pan. Will the crust be soggy? I’m not sure what happened, I double layered the foil and everything.
Hi Michelle, sorry you had a problem with the water leaking in! If you feel confident that you properly wrapped the pan with foil, next time you make this, you may want to give this other method a try. The crust may be a bit soggy; I would remove the rim of the springform pan and let it dry out in the fridge – it will still be delicious!
This was great. I made it 3 times so far and all my neighbors love.
Thanks for answering my question. I don’t trust myself either with baking it in the water bath.
First cheesecake I have made in years it turned out fantastic ! I lined the sides of the pan with parchment paper to help with the height of the cake. Thank you for sharing.
I presently have your recipe for Chocolate Zucchini Loaf in the oven.
I made this for my mother in law’s birthday. Turned out wonderful, served it with a strawberry topping at her request. She was so excited she would have leftovers for several days. Will make it again such a rich, creamy texture.
The flavor is great! But I cooked it as instructed for the time and temp, but the middle still came out uncooked… Like, a lot. I followed the instructions to a T. Does altitude matter? Because now I have this massive. Cheesecake that’s wildly undercooked. I’m really disappointed because I put my heart and soul into this… Had a little cry after all the stress and now a ruined cheesecake.
Hi Shelby, so sorry that you had a problem with the cheesecake being undercooked and that it was such a stressful experience – – I know what a bummer it is when you put time and effort into something in the kitchen to have to be a flop! I don’t have any experience with high altitude baking but I suspect that could have played a part. Here are some tips that may help. Also, You may want to check your oven temp to see whether or not it’s accurate. Here are some suggestions for how to go about that. Lastly, is there any chance you could have made a measuring error?
I made triple sure I measured everything precisely. I think perhaps the oven isn’t properly calculated. Because I measured crazy accurately, and the batter and what little cooked cheesecake i had tastes SO SO GOOD. The recipe is really great!! 10/10 for taste! But it really looks like it should have cooked for 20 more minutes! I’m going to freeze what I have to help harden it.
Hope you have better luck next time around if you make it again! (Feel free to keep it in the oven until you’re confident that the center is fully baked; if the top starts getting too browned during that time, you can loosely lay a piece of foil on top of the pan for the remainder of the baking time.)
Hi Shelby,
Just wondering whether you left the cake in the hot water bath for 45 minutes after you took it out of the oven. I put my timer on and leave it in there on top of the stove and not by a window which will cool it off quicker. If not, I know mine continues to cook the jiggly part in the middle quite nicely. Then off to the fridge overnight. If it was your altitude or oven, make it again because its the best cheesecake I have ever made and eaten. Good luck.
Hi there, I too live in a higher altitude – Denver altitude. I increased the oven temp by 10 degrees and baked for 90 mins. A little brown on top, and was nervous about cutting into it (I’ve had that happen to me) but it was the perfect texture. I hope you try again…it will be worth it and your tears will be of joy!
Could I do this using 4.5 inch springform pans? Do you know how much I should fill to account for rising?
Hi Rita, I think that would work. If you look at the pics, it doesn’t rise a ton, so I think you’d be good with leaving about an inch for rising. Hope you enjoy!
jut wondering is the sugar granulated or caster or something else?
Granulated (I will always specify in my recipes if the sugar is something other than granulated). Hope that clarifies!
It tastes superb. I had a few cracks but guess its due to overbeating. it’s a simple recipe and yet so delish!
How can I amend the recipe for a 6inch cake pan?
Hi Maddie, You’ll need to halve the recipe. Bake time will be less — I’d start checking it at 45 minutes. Hope you enjoy!
Hello just wondering how many mls of sour cream do i need? I am in the uk and im trying to find out what size to buy because i dont want to end up with leftovers. Thank you xx
Hi Julie, You’ll need 120 grams of sour cream. And it may be helpful to know that most of my recipes have conversions to weight/metric measures. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
I’ve been told by everyone who tried it that this is genuinely the best cheesecake they’ve ever eaten. This is magic stuff.
Can I just say, “Bada-bing!” Your recipe resulted in one of the top desserts I’ve ever made. 😋💕
Yay!! ❤️❤️
Omg, my first cheese cake I ever made and it was the bomb.
Gone in sixty seconds, lol .
I am making this one again for sure , my family loved it .
Perfect consistency, flavor and texture!!!
Thank you for the recipe Sarah .
Wendy
Hey this looks delicious but i was just wondering does it taste quite lemony? Thanks xx
No, it just has a hint of lemon flavor, but you can omit the juice and zest if you’d prefer.
I don’t think so, just cut the lemon in half
I made this today and I love love love it. Thank you for sharing.
Hi! I love this recipe and was wondering if I can make them into mini cheesecakes. And if yes, how long would I bake them for?
Glad you like it! Yes, 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!