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Easy Cheesecake with Blueberry Topping (No Water Bath)

New-York style cheesecake and a blueberry sauce that doubles as a topping for waffles, or anything else you could possibly drown with blueberry sauce.

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As my sister put it, “This is better than the Cheesecake Factory!” I’m a huge cheesecake fan and this is the best cheesecake recipe I’ve tried.

The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match! It’s simple to make and difficult to screw up.

This recipe was inspired by Ina Garten’s Cheesecake. I hope you give it a try!

Watch How To Make Cheesecake Video:

Ingredients for The Crust –

1 ½  cups graham cracker crumbs (I use “Honey Maid”  crumbs – it’s cheaper & easier. Or you can use 10 crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar

Ingredients for The Cheesecake –

2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature
1 ½ cups sugar
¼ cup sour cream
7 whole large eggs (at room temp)
1 ½ tsp vanilla extract

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Ingredients for Blueberry Sauce:

4 cups frozen blueberries
2 tsp cornstarch
1/4 cup water
1 Tbsp lemon juice
2 Tbsp sugar

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What you will need :

A springform pan where the sides loosen and the bottom comes out.

How to Make this Cheesecake Recipe:

Preheat the oven to 350°F
Crust: combine1 ½  cups graham cracker crumbs, 1 Tbsp sugar and 6 Tbsp melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan (see picture above). Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.

Three photos of a cheesecake crust being put together

Cheesecake Filling:

Raise oven temp to 450°F and place rack in bottom third of oven.
1. Mix 5 blocks (8oz each) of cream cheese and 1 1/2 cups of sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).

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2. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don’t get chunks of cream cheese.

3. Reduce the speed to medium and add 7 eggs, one at a time.

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4. Reduce speed to low and add 1/4 cup of sour cream and 1 ½ tsp of vanilla.

Two photos of cheesecake mixture being mixed in a mixer

5. Mix well and pour into crust.

Three photos of a cheesecake mixture being poured into a cake pan

How to Bake the Cheesecake:

Place oven rack in the bottom 1/3. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it’s too close to the top, it will brown too quickly). Bake 15 minutes at 450°F.

Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won’t bake properly and may crack.

Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.

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When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.

Velvety New York style cheesecake with an easy blueberry topping! @NatashasKitchen

Berry Sauce:

In a medium saucepan over medium heat, combine 2 Tbsp sugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice. As soon as it starts to thicken, add 4 cups of blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well.

This recipe is great for parties and is sure to please. Enjoy!

You also will like this No Bake Cheesecake with Strawberries

Notes: Ina makes her cheesecake recipe by adding 1 tablespoon of grated lemon zest to the cream cheese filling; but I like the original flavor of cheesecake.

Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)

4.90 from 114 votes
Author: Natasha of NatashasKitchen.com
New-York style cheesecake and a blueberry sauce that doubles as a topping for waffles, or anything else you could possibly drown with blueberry sauce.
Our go-to Cheesecake with an easy blueberry sauce topping. This Cheesecake recipe shows up for all of our major holidays.
Prep Time: 15 minutes
Cook Time: 1 hour 33 minutes
Total Time: 1 hour 48 minutes

Ingredients 

Servings: 12 slices

The Crust -

  • 1 ½ cups graham cracker crumbs
  • 6 Tbsp 3/4 stick melted, unsalted butter
  • 1 Tbsp sugar

The Cheesecake –

  • 2 ½ lb cream cheese, 5 blocks - 8oz each at room temperature
  • 1 ½ cups sugar
  • ¼ cup sour cream
  • 7 whole large eggs, at room temp
  • 1 ½ tsp vanilla extract

Blueberry Sauce:

  • 4 cups frozen blueberries
  • 2 tsp cornstarch
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar

What you will need :

  • A springform pan where the sides loosen and the bottom comes out.

Instructions

Preheat the oven to 350°F

    Crust:

    • Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.

    Cheesecake filling:

      Increase oven temp to 450°F. Place oven rack in the bottom 1/3. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it's too close to the top, it will brown too quickly).

      • Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
      • Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
      • Reduce the speed to medium and add eggs, 1 at a time.
      • Reduce speed to low and add sour cream and vanilla.
      • Mix well and pour into crust.

      Baking Instructions:

      • Bake 15 minutes at 450°F.
      • Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.
      • Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
      • When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.

      Berry Sauce:

      • In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!

      Notes

      Tips for Success:
      • If you want to remove the cake from the springform pan, you can place a ring of parchment paper on the bottom. 
      • To prevent leaks from the springform pan while baking, wrap a piece of foil under the outside of the pan. 

      Nutrition Per Serving

      603kcal Calories48g Carbs10g Protein43g Fat23g Saturated Fat217mg Cholesterol464mg Sodium229mg Potassium2g Fiber39g Sugar1639IU Vitamin A5mg Vitamin C125mg Calcium1mg Iron
      Nutrition Facts
      Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
      Amount per Serving
      Calories
      603
      % Daily Value*
      Fat
       
      43
      g
      66
      %
      Saturated Fat
       
      23
      g
      144
      %
      Cholesterol
       
      217
      mg
      72
      %
      Sodium
       
      464
      mg
      20
      %
      Potassium
       
      229
      mg
      7
      %
      Carbohydrates
       
      48
      g
      16
      %
      Fiber
       
      2
      g
      8
      %
      Sugar
       
      39
      g
      43
      %
      Protein
       
      10
      g
      20
      %
      Vitamin A
       
      1639
      IU
      33
      %
      Vitamin C
       
      5
      mg
      6
      %
      Calcium
       
      125
      mg
      13
      %
      Iron
       
      1
      mg
      6
      %
      * Percent Daily Values are based on a 2000 calorie diet.
      Course: Dessert
      Cuisine: American
      Keyword: cheesecake recipe
      Skill Level: Medium
      Cost to Make: $9-$12
      Calories: 603

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      Natasha Kravchuk

      Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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      Read comments/reviewsAdd comment/review

      • laura stuhl
        September 24, 2023

        I am a diabetic do you have any recipes for any cheesecakes or any recipes for diabetics i love your recipes but they have to much sugar and carbs Thank you

        Reply

        • Natasha's Kitchen
          September 24, 2023

          Hello Laura, I don’t have that version yet to share with you. Sorry about that!

          Reply

      • Susan Wick
        July 24, 2023

        Natasha, I have made many of your recipes and have loved them all, but this recipe is the best cheesecake I have ever tasted. The directions were perfect and easy. This recipe is perfection! Thank you !

        Reply

        • Natasha's Kitchen
          July 24, 2023

          Hello Susan, thanks for the wonderful review! This makes me feel more inspired to create more recipes for you all!

          Reply

      • Eileen AP
        June 26, 2023

        I have never received such rave reviews as I did when I presented this perfectly baked cheesecake. Followed your ingredient directions exactly. Reading reviews, I added 3 small stainless steel bowls of water in the oven when baking, parchment paper on the bottom and wrapped the outside of the cake pan in heavy foil. The presentation was gorgeous and the cake was smooth, creamy and the best I have ever tasted. Could not believe I made it. Thank you Natasha for your delicious and easy videos. You make baking so much fun!

        Reply

        • Natashas Kitchen
          June 26, 2023

          You’re so welcome, Eileen! I’m so happy to hear this was loved by everyone! Thank you for your lovely comment!

          Reply

      • Gisele Giroux
        March 8, 2023

        Hello, I would like to make the berry sauce with a bit more sugar, my son requested this recipe with the blueberry sauce for his birthday cake, but he has a sweet tooth ! Can I maybe add a bit of condensed milk ? Would love your comments please!! thank you Gisèle.

        Reply

        • Natashas Kitchen
          March 8, 2023

          Hi Gisele, I haven’t tested that to advise, but it may work. If you experiment, let me know how you liked the recipe.

          Reply

      • Benita
        February 22, 2023

        I have never made a cheesecake before! Made this for my daughter-in- laws birthday! It turned out perfect!!!

        Reply

        • Natasha's Kitchen
          February 22, 2023

          Great job! So good to know that it was a success.

          Reply

      • Dee
        February 15, 2023

        Hi Natasha,
        Thanks for all your recipes and for making them so step-by-step so that anyone can follow! I’ve tried this recipe several times, and it comes out great every time! Do you think I can add mini chocolate chips to this recipe?

        Reply

        • NatashasKitchen.com
          February 15, 2023

          Hi Dee! You’re very welcome. I’m so glad you love my recipes. I have never tested chocolate chips in this recipe. I think it could work as long as you don’t overwhelm the cheesecake batter by adding too many. Let us know how it turns out if you experiment.

          Reply

      • - b
        August 13, 2022

        I can only comment on the blueberry topping, but it came out perfectly. I would certainly use it again.

        Reply

        • NatashasKitchen.com
          August 13, 2022

          That’s wonderful! I’m so glad you enjoyed the topping! 🙂

          Reply

      • Renee
        June 18, 2022

        I’ve been using this recipe for a while now and when I make and serve everyone can’t stop eating it. It is easy and delicious! I haven’t come across one bad recipe you post. Thank you!!!

        Reply

        • NatashasKitchen.com
          June 18, 2022

          That’s wonderful, Renee! Thank you for sharing!

          Reply

      • Karen
        April 19, 2022

        Made this for my Easter dinner this weekend. Wow, absolutely amazing. I didn’t quite have the 4C of blueberries so I added some blackberries. Creamy and delicious! Everyone loved it.
        Thanks so much.

        Reply

        • Natashas Kitchen
          April 19, 2022

          That’s just awesome! Thank you for sharing your wonderful review, Kanen!

          Reply

      • Barbara
        April 8, 2022

        Help! I saw a recipes for a lemon loaf cake with a lemon glaze that you featured recently but I can’t find it now. What am I doing wrong?
        Thank you! I appreciate your website so much and have never had one of your recipes fail me!!!

        Reply

      • Dana K.
        December 31, 2021

        Hi, Natasha , what will happen if I forgot to put sour cream in it?Is it ok ?

        Reply

        • Natashas Kitchen
          December 31, 2021

          Hi Dana, the sour cream adds moisture and a softened, smooth texture. I haven’t tested it without the sour cream, so I can’t guess. Sorry I know that’s not very helpful.

          Reply

      • Sarah
        December 24, 2021

        I’ve made this several times and it’s always a big hit!! Love this recipe, so easy and delicious!

        Reply

        • Natashas Kitchen
          December 24, 2021

          That’s so great! It sounds like you have a new favorite, Sarah!

          Reply

      • Olgie
        December 15, 2021

        Hi Natasha! Thanks for this wonderful recipe. I’ve been making it that last couple years. It’s definitely been a big hit! I have a question for you. I baked the cheesecake today and my oven started to smoke (a few drops from previous baking in bottom of oven 😤). I was too worried to open the oven while cheesecake was baking due to getting any cracks. Now the top of the cheesecake has a scent of the chemical smoke, it’s nothing to overwhelming! But it’s still there. Is there a way to get rid of that smell? I tried airing it out by the window. It’s still slightly there. I’m worried you’ll be able to taste it as well. Since I won’t be the one tasting it, Is there anything I can do? I was thinking maybe a little powdered sugar on top will help but can’t figure it out. Thanks so much!

        Reply

        • Natasha
          December 17, 2021

          Hi Olgie, oh bummer. I haven’t had that happen before but If your springform pan is loose, it would be a good idea to line the bottom rack with a sheet of foil to catch any butter drips. Usually, I serve this one with blueberry sauce and that should cover it well.

          Reply

      • Sanash
        September 18, 2021

        Hi Natasha!
        I want to try this recipe out but can I use something else instead of sour cream?
        Thankyou

        Reply

        • Natashas Kitchen
          September 18, 2021

          Hi Sanash, I haven’t tested it without the sour cream so I can’t really guess. Sorry I know that’s not very helpful.

          Reply

        • Jessie Chandlee
          June 5, 2022

          Not sure if you’ll see this at this point, but you can use Greek yogurt!

          Reply

          • Jadi Adams
            March 26, 2023

            I actually just used Greek yogurt on a different cheesecake recipe, the consistency looked right when taking it out of the oven.

            Also, Greek yogurt has a similar thickness to sour cream, so just use plain Greek yogurt and you’ll be good to go. 🙂

            Reply

      • Lisa Ann
        September 17, 2021

        Came out perfect! Followed recipe exactly and it was perfect. No crack!

        Reply

        • Natashas Kitchen
          September 17, 2021

          That’s just awesome! Thank you for sharing your wonderful review, Lisa!

          Reply

      • Carol L Ranger
        September 12, 2021

        Perfect! Amazing! Made this with my grandaughter. So easy and delicious.

        Reply

        • Natasha's Kitchen
          September 12, 2021

          Thanks for your review, Carol. Glad you had a good bonding experience with your granddaughter making this recipe!

          Reply

      • rachelle
        August 29, 2021

        Hi. My brother challenged me to do this. It really does taste better than the cheese cake factory. BUT… the middle bit did not harden enough. The outside bit was firm. What did I do wrong?

        Reply

        • Natashas Kitchen
          August 30, 2021

          Hi Rechelle, it could be due to needing a little more time in the oven. I would make sure your oven is calibrated to the right temperature. I wish I could be more helpful, it’s so hard to say without being there.

          Reply

        • Dave
          December 3, 2021

          I don’t think you did anything wrong. The same thing happened to me. I always pull my cheesecakes out of the oven when the center is 150 degrees. I followed these directions to the letter and the center was only at 121. I turned the heat up to 325 to finish mine.

          Reply

      • Karla McCollough
        August 14, 2021

        Can I make this with fresh blueberries? Thanks in advance!

        Reply

        • Natashas Kitchen
          August 14, 2021

          Hi Karla, you can definitely use fresh blueberries. You will have to give them slightly more time to release a little juice, but the fresh blueberries will work without any other modifications.

          Reply

      • Sharon Turner
        July 31, 2021

        Having my 10 year old grand-daughter over today for a sleepover. It’s her moms birthday and we are going to make this as a surprise birthday cake!

        Reply

        • Natashas Kitchen
          July 31, 2021

          Aww, that’s the best! Thank you so much for sharing that with me, Sharon! I hope you have the best time with your granddaughter! & happy birthday to your daughter!

          Reply

      • Viviane
        July 16, 2021

        Hi ms natasha.thank you so much for your easy simple recipe.i have been cooking your cheesecake blue berry recipe.thanks much!!!

        Reply

        • Natashas Kitchen
          July 17, 2021

          Aww, that’s the best! Thank you so much for sharing that with me, Viviane. I’m all smiles

          Reply

      • Amy Hoover
        May 29, 2021

        Can I swap the blueberries with strawberries to make a strawberry topping?

        Reply

        • Natashas Kitchen
          May 29, 2021

          Hi Amy, if you wanted to explore with different kind of berries, check out the recipe right here.

          Reply

      • Sandy
        May 5, 2021

        I tried a lot of cheese cake recipes and this the best I’ve ever had easy too and no cracks either.

        Reply

        • Natashas Kitchen
          May 5, 2021

          It’s our absolute favorite, and I’m so glad you enjoyed it as well! Thank you for stopping by with your lovely comment, Sandy!

          Reply

      • Joanne Berry
        March 24, 2021

        Your Cheesecake looks like the crust goes up the sides of the cake as well as the bottom and just wondering if that’s what you did?

        Reply

        • Natashas Kitchen
          March 24, 2021

          Hi Joanne, we pressed it into the corners and bottom, so it did go up the sides slightly.

          Reply

      • Linda Rasmussen
        February 11, 2021

        I made the blueberry topped cheesecake today. I followed the directions exactly. Just had a piece. Very good but my bottom crust was close to burnt. I’m wondering if I could skip baking the crust before filling next time. That would just cut the initial 8 minutes off.

        Reply

        • Natashas Kitchen
          February 12, 2021

          Hi Linda, it’s hard to say what went wrong without being there. I would check oven calibration; it’s not running too hot, and sure your pan is in the middle of the oven.

          Reply

          • Linda
            February 21, 2021

            I’ve heard doing the water-bath method will avoid trouble overcooking the crust. Do you agree? What is the benefit of doing a water-bath?

            Reply

            • Natasha's Kitchen
              February 21, 2021

              Hi Linda, it helps keep the oven moist and helps moderate the heat so that the edges do not cook faster than the middle of the cheesecake.

              Reply

              • Suzette Harrison
                September 22, 2021

                Would it be acceptable to bake in the water-bath or is it better to bake (this recipe) without?

              • Natashas Kitchen
                September 22, 2021

                Hi Suzette, I have not tested this cheesecake with a water bath so I’m not sure what to advise. With baking being so much of a science, I never like to suggest anything without testing it myself.

      • Alex G.
        January 10, 2021

        Natasha I am going to make your Blueberry Cheesecake, I want to Swirl some Blueberry Sauce into the top of the Cheesecake before putting it into the oven. Do you think it is possible and come out fine? Thank You very much!!!

        Reply

        • Natasha
          January 11, 2021

          Hi Alex, I haven’t tested that with this recipe but that sounds like a delicious idea.

          Reply

      • Anna
        January 5, 2021

        Can I bake this in a glass 13×9 inch pan instead of a springform? Would I need to double the recipe or keep the same quantity?

        Reply

        • Natashas Kitchen
          January 6, 2021

          Hi Anna, I’m sure there is a way to make it in a 13×9 baking dish, but I haven’t tested it myself to see the difference in baking time.

          Reply

      • Lisa Medico
        December 21, 2020

        Please do a Carmel cheesecake!! Please!!

        Reply

        • Natasha's Kitchen
          December 22, 2020

          Hello Lisa, I have a mini version of the Caramel Cheesecake. I hope you love it!

          Reply

      • Raquel Chacon
        November 26, 2020

        I made this and followed the instructions to the T. I didnt not open the oven and mine has terrible cracks. Not sure what I did wrong 🤷🏽‍♀️. I did a water bath one and it came out looking really good. I just wanted to try with out the messy water.We have yet to try them as they are for later today.

        Reply

        • Natashas Kitchen
          November 26, 2020

          Hi Raquel, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time!

          Reply

      • Angie Sassi
        November 17, 2020

        Hi Natasha – I have made this cheesecake so many times and it has turned out amazing every time! I just got a new stove and for some reason the oven dial does not click on 225 properly. Anything after 250 the dial will click on properly on increments of 25. I made my first cheesecake with my new oven and the centre was too soft so I’m assuming the temperature was not right as I had it in the oven for 1 hour and 30 minutes. My old oven usually baked this at 225 for 1 hour 10 minutes. Can I bake this at 250 for a shorter time? Have you come across this from anyone? I’m disappointed in my new stove 🙁 Thanks!

        Reply

        • Natasha
          November 18, 2020

          Hi Angie, I haven’t tested that but it sounds like you might need to get the oven calibrated. It may work but you would have to bake for less time. You might also have an easier time with our classic water bath cheesecake.

          Reply

      • Dolores Mapili
        November 17, 2020

        Can I make this chocolate cheesecake by adding cocoa powder ?

        Reply

        • Natashas Kitchen
          November 17, 2020

          Hi Dolores, I have not experimented with that, but I imagine that should work! If you test it out, I would love to know how you like that!

          Reply

          • Susie
            July 31, 2021

            Hi Natasha can I use parchment paper to slide my cheesecake off the bottom of my spring pan.

            Reply

            • Natashas Kitchen
              July 31, 2021

              Hi Susie, using a non-stick pan helps, but you can also line the bottom with a ring of parchment paper for easy removal.

              Reply

      • Helena S.
        November 13, 2020

        I made this cheesecake and I was so surprised with how it turned out. This was my first cheesecake (that I made) and I was worried that something would go wrong. But the cheesecake turned out great. There were no cracks, it was the perfect color, and so creamy! The thing I loved most was that I didn’t need to do it the water bath method!

        Reply

        • Natashas Kitchen
          November 13, 2020

          I’m so happy you enjoyed that, Helena! Thank you for that wonderful review!

          Reply

      • Masha G.
        November 12, 2020

        Hi Natasha! I’m planning to make this cheesecake. I have a question about the sauce though. Would it work with frozen strawberries?

        Reply

        • Natashas Kitchen
          November 12, 2020

          Hi Masha, yes, I don’t thaw the blueberries – I add them frozen and keep everything else in the recipe the same.

          Reply

      • Eda
        October 1, 2020

        Can i make a smaller version of this cheesecake..maybe with 4 bricks of cheese?

        Reply

        • Natashas Kitchen
          October 1, 2020

          Hi Eda, I haven’t tested that but it may work! You will need to adjust the recipe of the ingredients to balance the 4 bricks of cream cheese.

          Reply

      • Stella
        September 27, 2020

        I absolutely love this recipe and have made a cheesecake accordingly several times. It comes out delicious and creamy It comes out beautiful right out of the oven but always cracks during the cool down, as it settles. Do you have any tips on how I can prevent it from cracking? As a side note, I don’t open the oven door while reducing temperature, but it still develops a crack while cooling down. Thanks so much in advance!

        Reply

        • Natashas Kitchen
          September 28, 2020

          Hi Stella, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time!

          Reply

      • Sheikha
        August 2, 2020

        How to make this as mini cheesecake recipes. What changes should I should make in baking time and temperature

        Reply

      • Apple Bu
        July 19, 2020

        Thank you so much for your videos, I learned a lot from you.

        Reply

        • Natasha's Kitchen
          July 19, 2020

          You are very welcome! Thanks for always watching.

          Reply

      • Courtney Quinlin
        May 28, 2020

        and 6x more effective than any diet!

        Reply

      • faraha
        May 28, 2020

        can u store the blueberry sause recipe in fridge ….for how many days

        Reply

        • Natashas Kitchen
          May 28, 2020

          Hi Faraha, it will last in the fridge for up to 3-5 days. I haven’t tested it longer than that.

          Reply

      • Zarah M.
        May 24, 2020

        Hello, I’m planning to do this recipe but using a 7 inch springform pan. What would be the measurements of the ingredients and how long will I bake it?

        Reply

        • Natasha
          May 24, 2020

          Hi Zarah, I haven’t tested this in a 7″ springform so I can’t say for sure. You would have to scale the recipe down proportionally or it would overflow.

          Reply

      • Maria B.
        May 23, 2020

        Hello again Natasha! We’ve made this multiple times and was always great! Even if the 3 out of 4 ones we’ve baked cracked a little. So now I see that you have revised and have a new cheesecake recipe with water bath. My question is, have you ever put this no water bath recipe in a water bath? Because we liked this filling a lot, and though I trust that your new recipe is as perfect as this one, why save half a block of cream cheese? Ha ha ha ;-D

        ~Maria

        Reply

        • Natasha
          May 24, 2020

          Hi Maria, yes, the filling is pretty much the same, just scaled down a tiny bit. It will work with the original recipe to put it in a water bath.

          Reply

          • Maria
            May 24, 2020

            Wonderful! Thank you!😍

            Reply

      • Zeina
        April 23, 2020

        Best cheesecake ever!
        But i have a question can we use less eggs?
        I made this recipe and was amazing! But just wondering if i can use 4 eggs instead of 7
        Thank you for all the recipes

        Reply

        • Natashas Kitchen
          April 23, 2020

          Hi Zeina, you make need to make other adjustments but that may work. If you experiment please let me know how you like this recipe.

          Reply

      • Desiree Ng
        April 19, 2020

        Hi, Natasha. Can I use a 10 inch springform pan instead of 9 inch?

        Reply

        • Natasha
          April 19, 2020

          Hi Desiree, that should work fine, but will probably bake up just little faster. I haven’t tested it in a 10″ springform to give you the exact timings.

          Reply

          • Desiree Ng
            April 20, 2020

            Ok. Thank you so much. Can’t wait to try.

            Reply

            • Natashas Kitchen
              April 20, 2020

              You’re welcome!

              Reply

              • Desiree Ng
                April 23, 2020

                I’ve made it today and I loved it. So yummy. Thank you again for the great recipe. Wished I could share the pictures here.

              • Natashas Kitchen
                April 23, 2020

                You’re welcome! I’m so happy you enjoyed it.

      • Melanie Muzio
        April 17, 2020

        Serving this tonight for sweet friends. I said 5 stars because it looks great…can’t wait to taste it! Is the blueberry sauce served over room temp? Chilled? Warm?

        Reply

        • Natashas Kitchen
          April 17, 2020

          Hi Melanie, I hope you love this recipe! It can be served chilled or warm – based on your own preference.

          Reply

      • margaret
        April 12, 2020

        Would love to know if anyone has made this in the UK as our cream cheese is much softer than the US version and our sour cream slightly different too.

        Reply

      • Marina
        April 10, 2020

        Hi Natasha!
        Love your recipes, can’t wait to make this cheesecake as well!
        I have a question about the baking part
        I’m new to the states and was wondering if I should be baking it in “Bake” mode or “Conv Bake” mode.

        Thank you so much!!!
        Marina.

        Reply

        • Natashas Kitchen
          April 11, 2020

          Hi Marina, we bake it. I haven’t tested this recipe in conv mode.

          Reply

          • Marina
            April 11, 2020

            Thank you!!

            Reply

      • Connie B
        April 10, 2020

        You bake amazing cheesecakes, and I’m wondering if you could design a recipe for a dairy free cheesecake for those of us who are lactose intolerant or allergic to milk/dairy products. I’d love to have a dairy free cheesecake recipe that actually tastes like the real thing.

        Reply

        • Natashas Kitchen
          April 10, 2020

          Thank you for that suggestion, Connie! I will add to my list!

          Reply

      • Maria Berg
        April 4, 2020

        Hello from Texas! My 13 yo daughter made this for the first time and was perfect and delicious! No cracks! I wish I can add a pic! I only had 2.5 cups of blueberry but still followed your recipe and still was delicious!

        My only question though…to me it tasted eggy? We still love it! Just that it tasted like custard. Should I lessen the egg next time?

        Reply

        • Natashas Kitchen
          April 4, 2020

          I’m so glad you all loved it, Maria! That’s so great! I haven’t had that outcome – was it possible over baker, it could be the type of egg used? Was anything left out (vanilla) or altered in the recipe? I’m more than happy to troubleshoot.

          Reply

          • Maria Berg
            April 17, 2020

            Hello again Natasha! So we made this yummyliscious cheesecake again the following week! (Don’t judge, life is stressful as a nurse and suddenly homeschool mom)

            So the eggy taste went away as I made sure the sour cream was a full cup this time….Google suggested it might not have enough sour cream the first time. And it worked! However, the cheesecake cracked on top after it cooled down! Thankfully the equally yummy blueberry topping hid it. It was a total hit for Easter!

            So what do you think of the crack? Did I mix/whip it too long?

            Thanks again!
            ~Maria

            PS…your blueberry sauce recipe is now my to-go for blueberry topping! So delicious I have to stop myself from eating it by itself!

            Reply

            • Natashas Kitchen
              April 17, 2020

              Hi Maria, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time!

              Reply

      • Jim
        February 5, 2020

        I’ve made this many times and it’s always a hit. It’s my go-to cheesecake. Thanks, Natasha for the best cheesecake recipe! I now come to your site for other recipes, too.

        Has anyone made this is mini 4” springform pans? I was thinking of making three mini cheesecakes for different toppings and/or for freezing a few cakes for later. Would I have to modify the recipe or just divide everything into thirds?

        Reply

        • Natashas Kitchen
          February 5, 2020

          Hi Jim, I have not tested this in a 4″ pan & I imagine you will have to use quite a few of them since this recipe fills the 9″ to the very top. I’ve searched through the comments and haven’t found anyone commenting on using a 4″. If you experiment I would love to know how you like this recipe!

          Reply

      • Marty
        February 3, 2020

        Do you have a tip for serving so the bottom crust doesn’t stick to the bottom of the pan?

        Reply

        • Natasha
          February 4, 2020

          Hi Marty, using a non-stick pan helps, but you can also line the bottom with a ring of parchment paper for easy removal.

          Reply

        • Maria
          April 5, 2020

          Nope, we followed your recipe to a tee, since it’s our first time making it. I was also there supervising the whole time. Google answer varied from me having sensitive taste to egg, or too much egg.

          Nevertheless, it was very good! Especially to my 13 yo! I just wonder if I should use 6 instead of 7 eggs next time. I’m afraid to trouble shoot, I’m not a very experienced baker

          ….I hashtagged you on the pic I posted on my Facebook. I hope you can see it

          Reply

      • Jess
        January 1, 2020

        Made this and it was delicious. Used a 9 1/2 inch deep springform pan and there was SO much batter left over. Followed recipe to a T. Not sure what happened…

        Reply

        • Natasha
          January 1, 2020

          Hi Jess, did you possibly use a shorter wall springform pan? Also, make sure you don’t whip on to high of speed which can incorporate more air and cause the batter to have more volume.

          Reply

      • Siddiqa Sadiq
        December 23, 2019

        Made this for my husband’s bday and it came out simply amazing. Love it !! Everyone loved it

        Reply

        • Natashas Kitchen
          December 23, 2019

          That’s so great! Thank you for sharing that with me! happy birthday to your husband!

          Reply

      • Marnice
        December 12, 2019

        Natasha, I have an electric oven. I’ve baked this delicious cheesecake twice and both times it has cracked in the center. How can I prevent this from happening again and turning a beautiful cheesecake into an ugly one.

        Reply

        • Natashas Kitchen
          December 12, 2019

          Hi Marnice, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time!

          Reply

      • Rob Gibson
        November 27, 2019

        Should the frozen blueberries be thawed before making the sauce? Or just dump the frozen ones straight into the pan?

        Reply

        • Natashas Kitchen
          November 27, 2019

          Hi Rob, I don’t thaw the blueberries – I just add them frozen and keep everything else in the recipe the same

          Reply

      • Danna
        November 11, 2019

        Hi Natasha, I made this so many times and it was a huge hit! My kids will only eat my cheesecake and they said it is the best! Thanks to you Natasha. I would like to make mini cheesecakes to give away to my friends and my kid’s teachers for Christmas and wondering how long should I bake them in the oven if I want to make 4 inch cakes? Please let me know. Thanks!

        Reply

      • fran
        October 27, 2019

        Natashia–I have an electric oven with the heating unit on the bottom. What rack level would you suggest I use instead?

        Reply

        • Natashas Kitchen
          October 28, 2019

          Hi Fran, we put our cake towards the center to be safe, if you feel you need it higher and experiment with that I would love to know how it turns out.

          Reply

      • Nicole D
        October 7, 2019

        My first attempt at a cheesecake and it could not have been easier or more delicious!!!! I bought the 9 inch springform pan and away I went… Wow! Just wow! I followed the recipe instructions exactly and I would not change a thing.

        Reply

        • Natashas Kitchen
          October 7, 2019

          I’m so happy to hear that! Thank you for that great review!

          Reply

      • Angie Sassi
        September 25, 2019

        Hi Natasha, I made this recipe and followed it exactly! I baked my cheesecake in a 9″ pan and it filled the pan right up to the top. When the cake started to cool down, it did go down a bit and left me enough room to top it off with the blueberries. The centre seemed like it was a bit undercooked and jiggly initially, however, I left the cake in the fridge for 24 hours to cool down and the next day the cake was perfect! I covered it in blueberries….and OMG….the cheesecake was creamy and velvety tasting and it was definitely a huge hit with my guests! Best cheesecake I ever had…and I have had a lot! Excellent recipe! Thanks Natasha!

        Reply

        • Natashas Kitchen
          September 25, 2019

          That’s so great! It sounds like you have a new favorite!

          Reply

        • Linda W.
          October 26, 2019

          B9Have you made this with a fruit topping other than blueberry? I would like a fruit topping but I’m not a fan of blueberries.

          Reply

          • Natashas Kitchen
            October 26, 2019

            Hi Linda, that should work! Strawberries, raspberries may be a great option.

            Reply

      • Ruby
        August 26, 2019

        HI Natasha! I really prefer a thin cheese cake. If I use two 9 inch pan. how much I change the cooking time with the same amount of ingredients in this recipe. Thank You.

        Reply

        • Natashas Kitchen
          August 26, 2019

          Hi Ruby, it’s hard to say without testing that. If you experiment please let me know how you like that recipe.

          Reply

      • Becky Devlin
        August 19, 2019

        Are you sure this is a 9″ pan, seems like a lot of cream cheese for that size pan? My recipe calls for 3 – 8 oz boxes of cream cheese and 4 eggs and 1 cup of sour cream and that completely fills my springform pan.

        Reply

        • Natashas Kitchen
          August 19, 2019

          Hi Becky, you are welcome to use a 10″ we use a 9″ pan and it does fill it pretty close to the top but we’ve never had an issue with it overflowing.

          Reply

        • Bernard
          April 12, 2020

          Becky, this sounds more like the recipe I’ve used in the past but have lost since. Would you mind posting the recipe here? Thanks!

          Reply

      • Sha
        July 11, 2019

        Also, if I’m going to use a 9inch pan, will the recipe fill it up all the way to the top? Thanks again! 💕

        Reply

        • Natashas Kitchen
          July 11, 2019

          Hi Sha! Yes, we use a 9-inch pan and it does fill up close to the top. Most springforms are tall enough to hold that.

          Reply

      • Sha
        July 11, 2019

        Hi Natasha! I’m planning to bake this next week. Are there any substitute for sour cream? Also, I want to use condensed milk as sugar substitute. Do you have any idea if there’s temperature changes? Thank you lots! 💕

        Reply

        • Natashas Kitchen
          July 11, 2019

          Hi Sha, I haven’t tested it without the sour cream so I can’t really guess. Sorry I know that’s not very helpful. I also haven’t tested it with condensed milk so it is difficult to guess how it would affect the overall texture, bake time, etc.

          Reply

      • Vimla Sewpershad
        May 19, 2019

        This was one of the tastiest, easiest and most aesthetically pleasing baked cheesecakes I have ever made. The texture was amazing, taste was divine, just the right level of sweetness and instructions were spot on. There was only one issue I had and that could just be my oven. When i switched down to 225F (106C), my oven switched off after 10 min. I panicked and cranked it up to 325F (162C), then later to 257F (125C). I was worried about if this would affect it but it did not. I did wonder if 225F is correct? Thank you. My family loved it too.

        Reply

        • Natashas Kitchen
          May 19, 2019

          I’m so happy you enjoyed that! 225 is correct, the oven will switch off to cool down to 225 but bakes as needed during that time since it is hotter from the first baking step. Once it hits 225 it will turn on again to keep it at a constant 225.

          Reply

        • Michelle C
          February 18, 2020

          Hi Natasha…
          I was wondering if the blueberry sauce recipe would change any if im using Fresh berries?

          Reply

          • Natashas Kitchen
            February 18, 2020

            Hi Michelle, you can definitely use fresh blueberries. You will have to give them slightly more time to release a little juice but the fresh blueberries will work without any other modifications.

            Reply

            • Traci
              February 27, 2020

              Hello.
              Any suggestion if I would like to make this lemon flavor? I have an abundance of Meyers lemons, just not sure how much juice/zest to add?
              Your feedback is greatly appreciated!

              Tia!

              Reply

              • Natashas Kitchen
                February 28, 2020

                Hi Traci, we love the added lemon in the blueberry sauce. I have not tested that in the cheesecake itself but I imagine it may work using some zest.

      • Sophia
        April 16, 2019

        The reviews and the look of your cream cheese cake inspired to make this for Easter. I have never tried baked version. a little confusion while going thro the recipe, Does it mean that you use only the top grill for baking the cake?. my oven has both bottom & top grill. the bottom grill is not used at all? if so do put a oven tray under the direct flame on top? thanks, hope to receive your reply soon

        Reply

        • Natasha
          April 16, 2019

          Hi Sophia, use your ovens normal bake mode. Some ovens have heat just from the top or bottom, but if your oven bakes from both, use the normal settings.

          Reply

          • Sophia
            April 17, 2019

            Hi Natasha, thank you. its either at a time, bottom or top, not both together. so should I use bottom & then top just for browning? may fear is for 1 hr 15 min, the base will not burn?

            Reply

            • Natasha
              April 17, 2019

              Hi Sophia, sorry I misunderstood your question. Most conventional oven give off radiant heat from the top so if you had to choose, I would select the top.

              Reply

            • Natashas Kitchen
              April 17, 2019

              Without being there and not knowing what your normal setting is, is hard to say. With the options, you mentioned the bottom then top for browning sounds best, just be sure the cake isn’t too close to the heating element.

              Reply

              • Sophia
                April 22, 2019

                Hi Natasha,
                thank you so much. The final result was 300% success. I didn’t expect it as I never tried the baked version. I wish I could post a picture here for all the readers-on insta I tagged you. a frequent cheesecake eater from all over the world said its the best cheese cake he ever eat. the top colour was glorious. not a single crack. the taste was awesome and the how it looked- had a top golden brown, middle creamy & base brown. it was treat for the eyes. the blueberry topping was not poured all at once but served separately on individual slices. so there was an option for plain and with topping. I used fresh blueberries with same recipe and boiled it for 5 min.
                the baking was in 9.5 inch spring foam tin, without parchment paper I fixed the base with digestive biscuits only at base & not sides. poured the cream cheese mixture and covered the tin bottom & sides with aluminum foil so that water doesn’t enter the tin and baked it in hot water bath, bottom flame of the oven at 180 degree for 1 hr, 30 min. when the giggles almost disappeared when shook, switched off the bottom and browned the top for 3 min. kept in the oven with flames off for an hour. once cooled, loosened the sides with knife and kept refrigerated for 24 hrs. next day loosened the tin & separated it from the cake. with torch heated the base tin and inverted the cake on a plate, now I had full control to loosen and remove the base tin. it came out without a crumb falling. inverted it finally on the cake stand. haaaaaaa……… and the base didn’t burn at all.

              • Natashas Kitchen
                April 22, 2019

                That’s so great Sophia! Thank you for tagging me! I can’t wait to see that photo! & thank you for this amazing feedback! Happy Easter!

      • Henry Miranda
        April 12, 2019

        I’ve been making this cheesecake for the past few years. Everyone who has tasted this cheesecake tell me it’s the beat they have ever had! Everyone at my work place and wife’s work place say it taste better than Cheesecake Factory!

        I was curious with a few recipes I recently found. A couple of these swear by the ingredients, that it’s the best and most authentic way. From flour to heavy whipping cream. Believe me I’ve tried to make these and everyone always tells me Natasha’s recipe is the wry best!!

        Thank you Natasha!!

        Reply

        • Natashas Kitchen
          April 12, 2019

          Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

          Reply

      • Mila
        March 10, 2019

        Hi Natasha if I bake this using a water bath do you know how long and at what temp to bake at?

        Thanks!

        Reply

        • Natasha
          March 11, 2019

          Hi Mila, I haven’t tried that yet but one of my readers reported great results baking at 325˚F. She didn’t specify the bake time but I would check it after 1 hour and add more time as needed until center is nearly set and still has a slight jiggle when you wiggle the pan.

          Reply

      • Pam
        March 3, 2019

        We try baking cheesecake with different recipes. This one is the best. We ll stick with this recipe.

        Reply

        • Natashas Kitchen
          March 3, 2019

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

        • Tamy
          April 16, 2019

          Hi Natasha can i make this exact recipe into mini cheesecakes?

          Reply

          • Natashas Kitchen
            April 17, 2019

            Hi Tammy, I haven’t tried it personally but one of my readers wrote: “it works in a muffin tin, i have tried it before. it turns out so pretty especially if you decorated it by piping 3 ganache lines over the top then add half a strawberry and a blackberry. I bake my mini cheese cakes in the oven at 350 degrees F for 18-22 mins”

            Reply

      • Tom
        February 11, 2019

        Ok, here are my tips. 1. Bake in a water bath – do this with all your cakes if possible. Wrap your springform pan in foil (like a bowl) first, to seal the water out. Baking normally, the sides of any cake will heat up and get hot first, so the sides bake before the center. This causes doming and uneven shapes. Everything should bake at the same speed & temp for level cakes. 2. When time to cool, cut off the oven and just open the door a crack – this will help the cake to cool more evenly and slowly without cracking. You can run a knife around the edge to break the side seal to the pan. 3. If you do have cracking, cover it with your favorite pie filling and no one will notice the difference.

        Reply

        • Natashas Kitchen
          February 11, 2019

          Thank you for those suggestions, Tom!!

          Reply

      • Laura
        January 17, 2019

        I’m so excited to try this recipe, watched a couple of videos and somehow I’m convinced that your will turn out great.
        Can I halve this recipe?
        And is it correct if I just halve all the ingredients? Will I get the same result?

        Reply

        • Natashas Kitchen
          January 17, 2019

          Hi Laura! I haven’t tested it halved but I’d assume it will work! If you experiment, let me know how you liked the recipe

          Reply

          • Rebecca Hui
            October 2, 2019

            Hi Natasha, Has anyone tried halving the recipe? I have a 6” pan and would like to know how this affects the baking time. Thanks!

            Reply

            • Natashas Kitchen
              October 2, 2019

              Hi Rebecca, I haven’t tested it halved but I’d assume it will work! If you experiment, let me know how you liked the recipe

              Reply

      • Linda
        November 30, 2018

        Can I make this a few days in advance before serving?

        Reply

        • Natasha
          November 30, 2018

          Hi Linda, absolutely! Cover and refrigerate until ready to serve. The topping is best made fresh and I would wait to add the topping until just before serving or it will discolor the surface of your cake.

          Reply

      • Dilyara
        November 23, 2018

        I have never liked any type of a cheesecake until I tried this recipe. It is fluffy and soft, sweet with a tinge of sour from the berries. I ate A LOT and loved it. Planning to make it today. Thank you. Our Thanksgiving day was full of dishes that are from your blog and we are grateful for it.

        Reply

        • Natashas Kitchen
          November 23, 2018

          I’m so happy to hear that! Thank you for sharing that with me!

          Reply

      • Vicky
        November 16, 2018

        Hi Natasha, I’ve made this cheesecake many times before but every time i use your method of baking it, it comes out undercooked. The top is also super white not brown at all as your picture shows. I am not sure why maybe it’s just my oven. I just bake mine at 325 degrees with a water bath and it works out well for me. This last time I had a tiny little crack. Tastes really good though!! Is made it for a work Christmas potluck last year and everybody loved it! Thank you for the recipe!!

        Reply

        • Natashas Kitchen
          November 16, 2018

          Hi Vicky. Did you start the baking process at a higher heat as the recipe calls for?

          Reply

        • Kay Waterman
          August 16, 2019

          All the comments about this being the very best cheesecake while being the easiest are right on! I love it and have made it twice. However, it’s just too big for my small family. I can do the math on the ingredients but I worry about the time and temperatures for baking. Please use your expertise and create a smaller version. Thanks!

          Reply

          • Natashas Kitchen
            August 16, 2019

            Thank you Kay! I’m glad you enjoyed this. We do have these amazing mini cheesecakes that may work for your family size.

            Reply

      • Jenna
        September 2, 2018

        Greetings from Canada,

        I have searched and searched for the Ultimate Blueberry Cheesecake recipe, I have finally found it . If you’re reading this , try it , it will definitely become a keeper. The blueberry sauce puts this cheesecake over the top ! Thank you Natasha .

        Reply

        • Natashas Kitchen
          September 3, 2018

          Wow! Thank you so much for your amazing and thoughtful review, Jenna!

          Reply

      • Lesya Love
        July 26, 2018

        Hi Natasha,

        I wanted to my gratitude for all your recipes! They always work, whatever they are. The key to success is following them step by step with exact measurements. Though I have been very successful with everything I cooked from your blog, my family especially admires this cheesecake recipe with blueberry topping. I’ve baked it multiple times already and, though it ends up being cracked quite often (I think it’s my oven), it always turns out amazing! I even got a comment several times that it’s better than Cheesecake Factory cakes. That is a complement! So thank you, Natasha and family, for your hard work, creativity and the most delicious recipes!!!

        Reply

        • Natasha
          July 26, 2018

          Hi Lesya, I am all smiles reading your wonderful review! thank you so much 🙂

          Reply

        • Melissa
          January 27, 2019

          Usually if your top is “cracking,” it’s because you are overbeating the eggs!

          Reply

      • Yelena Lepekhin
        July 10, 2018

        It’s amzing! Super simple to make yet absolutely delicious 😋 and mouthwatering!

        Reply

        • Natashas Kitchen
          July 10, 2018

          Thank you for the wonderful review, Yelena!

          Reply

      • Irina
        July 2, 2018

        Hi Natasha,
        Could I make more of the graham cracker crust to make a wall on the side of the cheesecake? Would it crumble when I take the springform sides off? Thanks! 🙂

        Reply

        • Natashas Kitchen
          July 2, 2018

          I haven’t tested that but I think it could work, Crumbling might happen as you said. If you experiment, let me know how you liked the recipe.

          Reply

      • Viktoriya
        June 22, 2018

        I followed the recipe step by step, didn’t open the oven, the cheesecake looked perfect when i took it out of the oven and then it started to crack, did I take it out too soon? what could of been the cause?

        Reply

        • Natasha
          June 23, 2018

          Hi Viktoriya, I have had a couple of readers report that it helped to prop the door open and let it cool 10-15 minutes then remove from the oven. I hope that helps!

          Reply

      • Mila
        June 11, 2018

        Hi, Natasha! If I want make 1/2 ingredients of this recipe. At what temperature I should bake this cheesecake? Same as yours or no?

        Reply

        • Natasha
          June 12, 2018

          Hi Mila, I honestly haven’t tested it that way so it is difficult to provide a recommendation on that. I wish I could be more helpful!

          Reply

      • Lora
        May 24, 2018

        I made this for a Christmas party last year. Now all my neighbors are convinced I am a magnificent baker, which is funny because I’m not.
        I made it a second time and it was under done…timing is a little tricky.
        I wondered if the blueberries could be substituted for another fruit? Or mixed fruit?

        Reply

      • Marimar
        May 14, 2018

        Hi Natasha,
        I have made this cheesecake twice is delicious. I only have one
        Question my crust is perfect but when I cut a piece I get a lot of crust crumbs, why cause this happens.
        Thanks you

        Reply

        • Natasha
          natashaskitchen
          May 14, 2018

          Hi Marimar, That could be due to spreading it too loosely in the pan or using less butter than the recipe calls for. I get crumbs also but it stays together pretty well for the most part. I hope that helps! 🙂

          Reply

      • Candice
        May 11, 2018

        Could I add the sweetened condensed milk into this recipe and still use everything in this or will it throw off everything?
        Curious before I attempt this.

        Reply

        • Natasha
          natashaskitchen
          May 11, 2018

          Hi Candice, I honestly haven’t tested it that way so it is difficult to guess how it would affect the overall texture, bake time, etc.

          Reply

      • Marimar
        May 7, 2018

        Hi Natasha, I have a question. Why you no put shallow pan of watwe on the bottom rack. to minimize the cracks.? You not grease the pan.
        Thanks you

        Reply

        • Natasha
          natashaskitchen
          May 7, 2018

          HI Marimar, the pan of water does help to minimize cracks. Also, I do not grease the pan since there is a buttery crust at the bottom so I find that it isn’t necessary; I just use a thin spatula or knife to run it around the edges and loosen it from the pan. I think even if you did grease the sides, the cheesecake would still stick at the edges.

          Reply

      • cheryl
        March 3, 2018

        Am I the only one who couldn’t use all of the mix in my pan? I used 9″. I think 9.5″ is the smallest you can use. Also, liquid is oozing out onto the bottom of my oven; hmmm, maybe a foil wrap should be used? Anyone?

        Reply

        • Natasha
          natashaskitchen
          March 3, 2018

          Hi Cheryl, a few things that might help with troubleshooting – make sure you are using a springform pan with at least 3″ tall walls to hold it sufficiently. Also, it shouldn’t be oozing out of the bottom since it isn’t that liquidy of a mixture. Check that your pan has a good seal. Also, if you beat the cream cheese on too high of speed for too long, it will incorporate more air into the mixture and will fill the pan higher and can also cause cracking. I hope that helps!

          Reply

      • maria
        March 3, 2018

        Hi there is it possible to give the measurement of the ingredients eg cups of sugar and butter if possible in grams or ml many thanks and thank you for sharing the lovely recipe

        Reply

        • Natasha
          natashaskitchen
          March 3, 2018

          Hi Maria, we are working through all of the recipes one by one to include metric measurements. It will just take some time since there are over 700 recipes! 🙂

          Reply

      • Robin
        February 25, 2018

        Looking forward to making for my friend’s birthday. You’ve frequently mentioned your springform is 9″, but how tall? Have to buy a pan, and this probably makes a diiference, since so many people have issues with the time to bake. Thanks! Recipe sounds marvelous!!!

        Reply

        • Natasha
          natashaskitchen
          February 25, 2018

          Hi Robin, my springform pan is 3″ tall.

          Reply

        • Robin
          February 26, 2018

          Thanks for such a quick response! Will write back when I can tell how fabulous it was!!

          Reply

      • Div
        February 8, 2018

        Hey,
        What is the size of the cake mould that you used for this recipe?

        Also, can a normal aluminium cake mould be used?

        Reply

      • Sheila
        December 28, 2017

        This looks wonderful. Can I use frozen blueberries? Do I need to thaw first? Will that change the amount of water I should use? I will be making the sauce the day before. Thanks so much. I can’t wait to try it.

        Reply

        • Natasha
          natashaskitchen
          December 29, 2017

          Hi Sheila, I don’t thaw the blueberries – I just add them frozen and keep everything else in the recipe the same 🙂

          Reply

      • Sharon
        December 20, 2017

        I am making this today , do I need to adjust bake time because I want to bake 2 at the same time

        Reply

        • Natasha
          natashaskitchen
          December 20, 2017

          Hi Sharon, I’ve never baked two at once so I’m not sure. I suspect you’ll need to bake longer after reducing the temp (don’t bake longer on the high temp so they don’t over brown). Sorry I can’t be more helpful.

          Reply

      • Lucas
        December 14, 2017

        Hello, I don’t have a stand mixer or a hand mixer. Is it possible to mix the filling by hand? I don’t mind the work, but with persistence, can one achieve the same results?

        Thanks.

        Reply

        • Natasha
          natashaskitchen
          December 14, 2017

          Hi Lucas, I do think it is possible, but it will be a challenge especially whipping together the cream cheese and sugar until it is light and fluffy consistency without lumps. You would need a pretty sturdy whisk and some strong arm muscles! You might start by creaming the cream cheese and sugar together with a wooden spoon and then switching to a whisk once it’s creamy. I would follow the same process but each step will take longer whisking together by hand.

          Reply

      • Liya
        December 11, 2017

        Either something is wrong with my oven or I have no idea what it is. I followed the recipe to the bone. It was undercooked inside and it rose about an inch above the pan. I had to go buy a cheese cake the next day😔

        Reply

        • Natasha
          natashaskitchen
          December 11, 2017

          Hi Liya, it is supposed to rise and then it sinks as it cools and sets. It is critically important to also give the cake the proper chance to rest and chill in refrigerator completely as instructed once it comes out of the oven. If you slice into it right away when it comes out of the oven, it will seem undercooked and will be ruined. Did you give the pan a little jolt to see if it was nearly set in the center? Not all ovens are created equal so it is important to check the visual cues for doneness. I hope that helps for next time.

          Reply

      • Jess
        November 27, 2017

        can I use mango to replace blueberries as topping? should I use the same recipe?

        Reply

        • Natasha
          natashaskitchen
          November 28, 2017

          Hi Jess, mango could work but you may need a splash of juice of water since mango doesn’t release as much liquid as blueberries.

          Reply

      • Anastasia
        November 24, 2017

        So I’ve made this cake many times but my question is… how in the world do u take the full cake off the bottom of the pan? I always just served it with the bottom still there but I wanna put it on a pretty cake stand next time.

        Reply

        • Natasha
          natashaskitchen
          November 24, 2017

          Hi Anastasia, the cleanest way is to place the cake with the bottom of the pan attached on a cake platter. I use a damp folded paper towel underneath the cake pan part to keep it from sliding. Another idea if you want to remove it is to place a ring of parchment paper on the bottom before adding the crumbs which will help it slide off the base easier.

          Reply

          • Anastasiya
            December 15, 2017

            I always use parchment paper but I feel like if I try to remove the bottom, the cheesecake is going to fall apart. It’s not like all the other cakes that u can just flip over and remove.

            Reply

            • Natasha
              natashaskitchen
              December 15, 2017

              Hi Anastasiya, I know what you mean! If you let the edges extend a little bit outside of the springform base, once it is baked, you might have more success pulling it out from under the cheesecake – gently 🙂

              Reply

      • Madelynn
        September 30, 2017

        Can I use this crust for a pie and substitute crushed almonds as I am gluten free?

        Reply

        • Natasha
          natashaskitchen
          September 30, 2017

          Hi Madelynn, I think that would work ok, but you might do some googling on gluten free almond pie crusts to see if there are any other substitutions you will need to make.

          Reply

          • Natasha Reizis
            September 30, 2017

            Hi Madelynn, my husband has celiac and therefore cannot have gluten. I used a gluten free graham cracker for the crust. Came out phenomenal!

            Reply

            • Natasha
              natashaskitchen
              September 30, 2017

              Thank you for sharing that with us 😀

              Reply

      • Natasha
        September 18, 2017

        Hi Natasha,

        Can I use an electric hand mixer to make this recipe?

        Reply

        • Natasha
          natashaskitchen
          September 19, 2017

          Hi Natasha, I think that could work fine, but make sure you really are on low speed for the last mixing part so you don’t add too much air into the cake which can cause cracking. I hope you love it! 🙂

          Reply

          • Natasha
            September 19, 2017

            Thank you, Natasha.

            My blueberry lemon cake and beef plov were a hit. Hopefully this is a hit too!! 😁

            -Natasha

            Reply

            • Natasha's Kitchen
              September 19, 2017

              My pleasure! I’m glad you’re enjoying the recipes so much! 🙂

              Reply

      • Natasha's Kitchen
        September 7, 2017

        What a great tip Elmo! Thanks for sharing with other readers!

        Reply

      • Alissa
        August 23, 2017

        Hello Natasha,
        Can this recipe suitable for mini cheesecake in a muffin form? Do you have tips on what’s the best way?
        -Alissa

        Reply

        • Natasha
          natashaskitchen
          August 23, 2017

          H Alissa, I haven’t tried it personally but one of my readers wrote: “it works in a muffin tin, i have tried it before. it turns out so pretty especially if you decorated it by piping 3 ganache lines over the top then add half a strawberry and a blackberry. I bake my mini cheese cakes in the oven at 350 degrees F for 18-22 mins”

          Reply

      • Sista
        August 9, 2017

        Is this a New York style cheese cake recipe? I seen one that called for flour. I just wonder it it’s thick!

        Reply

        • Natasha
          natashaskitchen
          August 10, 2017

          It is similar to a New York style cheese cake. I love the creamy but light texture of this so I’ve never felt I needed to add flour.

          Reply

      • Sista
        August 9, 2017

        If I add a little more cream cheese will that mess up the cheese cake?

        Reply

        • Natasha
          natashaskitchen
          August 9, 2017

          I haven’t tested it that way but it may throw your proportions off. It’s difficult to guess since baking is so much a science 🙂

          Reply

      • Elba
        August 8, 2017

        Just wondering if this cheesecake can be made ahead of time and frozen? Does it freeze ok?

        Reply

        • Natasha
          natashaskitchen
          August 8, 2017

          Hi Elba, I have not tried freezing it but I imagine it would work to freeze. Make sure it is fully chilled in the refrigerator overnight before you try freezing it since it needs that time to set.

          Reply

      • Jill
        August 7, 2017

        I found that the butter used in the crust was way too much. It dripped from the pan onto the oven floor.
        Cooking according to the directions, it was so underbaked that I cooked it for over an hour more.
        I made a raspberry coulis and topped with fresh, warmed blueberries. It was great!

        Reply

        • Natasha
          natashaskitchen
          August 8, 2017

          Hi Jill, I haven’t had an issue with dripping but it may be due to the spring form pan not forming a tight enough seal. In that case, you can wrap the outside with foil to prevent leaks in the future.

          Reply

      • Ash
        May 22, 2017

        Hi Natasha,

        Thanks a bunch for the recipe. I am a novice baker. But this recipe came out so well and was an instant hit with the family 🙂

        Reply

        • Natasha's Kitchen
          May 22, 2017

          I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀

          Reply

      • Inna
        April 26, 2017

        Hi Natasha! This recipe looks great! Could I ask, how much of each ingredient would I need to use if I split the recipe in half? 🙂

        Reply

        • Natasha
          natashaskitchen
          April 26, 2017

          Hi Inna, I haven’t tried to have it but you’ll have to just estimate on some things and run a test. For example, you can’t really divide 7 eggs so I would use either 3 extra large eggs or 4 medium eggs. You will also have to adjust the baking time if making this in a smaller pan.

          Reply

      • Mikos Nuske
        April 5, 2017

        I “N. E. V. E. R.” post comment on anything but I am making an exception this time. I baked this cheesecake for my husband’s birthday – Blueberry cheesecake is his favourite. I followed your instructions to a “T” and viewed your YouTube video. The cheesecake in a 9″ pan came out perfect and not a crack in sight! I had some left over cream cheese batter so I made mini cheesecakes. Though the little one did crack on top but they sunk back into place once cooled. Topped off with the blueberry syrup, no one is any wiser.
        Wish I knew how to share a photo of it on here! It is definitely the best cheesecake – tried and tasted!
        Thank you Natasha ❤️

        Reply

        • Natasha's Kitchen
          April 5, 2017

          WOW! What a great review! Thanks for sharing!! 😀

          Reply

      • Ira
        March 28, 2017

        Hi Natasha! Is it possible to make the topping with multiple frozen berries?:)

        Reply

        • Natasha
          natashaskitchen
          March 29, 2017

          Hi Ira, I think that would work fine. I think it’s best to thaw the berries in the fridge for this recipe, drain well and add a little more corn starch to the berries per the notes above. I think mixed berries would look pretty. 🙂

          Reply

      • Lily
        March 14, 2017

        I did everything by the recipe even where you turn down the oven to 225 and after an hour and 15 minutes it was still undercooked. I read on most recipes to do 325 so I changed it but it took so much longer to make and didnt turn out the same.

        Reply

        • Natasha
          natashaskitchen
          March 14, 2017

          The cheesecake should not be completely set until after it has cooled and been refrigerated for a while. When it first comes out of the oven, it should still have a slight jiggle to it in the center when you wiggle the pan. I hope that helps!

          Reply

      • Nadya t.
        March 14, 2017

        I want to make this as cupcakes. How long will I have to bake them?

        Reply

        • Natasha
          natashaskitchen
          March 14, 2017

          I have tried baking these as mini cheesecakes and I did not have great success. They did not rise properly and ended up like little bowls. I have not had a chance to go back and re-test to see if I need to change anything about the recipe or the baking time. Sorry I can’t be more helpful.

          Reply

      • Emily Wyngarden
        March 9, 2017

        The cheesecake looks very overdone in the picture, why is that?

        Reply

        • Natasha
          natashaskitchen
          March 9, 2017

          Hi Emily, it’s not overdone at all. You can tell by the inside slice in the photos. The top is darker because the cake bakes on high heat initially, causing it to rise and then the heat is reduced for the remaining cooking time. The higher heat causes the top layer to change color.

          Reply

        • Becca
          May 11, 2017

          That was rude

          Reply

      • Galina Nechiporuk
        January 24, 2017

        Natasha, do the eggs need to be at room temperature?
        Didn’t take them out when I took out the cream cheese 🙂

        Reply

        • Natasha
          natashaskitchen
          January 24, 2017

          Hi Galina, if your eggs are cold, put them into a bowl of warm water for 15 minutes, then pat dry and continue with the recipe. It’s best if they are at room temperature – they beat better and don’t chill the cream cheese which could end up a little lumpy. I hope you love the cheesecake!

          Reply

      • Dianna
        January 18, 2017

        How do the directions differ if I’m using fresh blueberries for the sauce? Also, like another commenter – can you give directions to bake the cheesecake with a water bath? I’m making this on Friday for my husband’s birthday. Thank you!

        Reply

        • Natasha
          natashaskitchen
          January 18, 2017

          Hi Dianna, I don’t bake mine with a water bath so I can’t give you specific instructions for that. I have tried with a separate pan of water next to the cheesecake inside the oven and it worked well. I hope that helps and happy birthday to your husband! Oh and with the blueberries, you will have to give them slightly more time to release a little juice but the fresh blueberries will work without any other modifications.

          Reply

      • Laura
        January 18, 2017

        Made just this blueberry sauce to go over a tried and true pound cake recipe that I have had for years. Needed something to jazz it up. This blueberry topping sauce will be a staple in my recipe keeper. Can’t wait to try over pancakes or waffles! Great and easy sauce.

        Reply

        • Natasha
          natashaskitchen
          January 18, 2017

          I’m so happy to hear you loved it!! Now tell me more about this pound cake of yours 😉

          Reply

      • Natalie
        January 7, 2017

        It looks AMAZING! I love cheesecakes with berries. Can’t wait to try this one 🙂

        Reply

        • Natasha
          natashaskitchen
          January 7, 2017

          Natalie, thank you for stopping by the site! This cheesecake wont’ disappoint 😋.

          Reply

      • Pat Balanquit
        December 20, 2016

        Hi can I use Ricotta for the cheese, or maybe just half, half cream cheese half ricotta? Thanks!

        Reply

        • Natasha
          natashaskitchen
          December 20, 2016

          Hi Pat, since baking is so much a science, I can’t really say if that would work without testing it myself. This recipe works so well with cream cheese that I haven’t experimented with substitutes.

          Reply

      • Barb
        December 9, 2016

        I followed all the directions and not only did the cheesecake crack all the way around the edges but it also cracked in multiple places on top. Very disappointed in how it looks. I found another recipe that said to bake 1 hour at 350 and then turn off oven and leave there for 5-6 hours. If I ever make this again I will follow those baking instructions instead. Hopefully it will taste better than it looks.

        Reply

        • Natasha
          natashaskitchen
          December 9, 2016

          Hi Barb, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time!

          Reply

      • Sveta
        November 20, 2016

        This cake is always such a hit everytime I make it. Today, I took to my church’s potluck and people went nuts over it. The pastor said, “This was the best thing I probably ever had in my life. If I wasn’t saved I would have ate all by myself.” 😂 Needless to say, this cake us awesome!!!

        Reply

        • Natasha
          natashaskitchen
          November 20, 2016

          Sveta, thank you for such a rave review 😬! I’m all smiles after reading your comment.

          Reply

      • June Cresswell
        October 28, 2016

        Hi Natasha, I tried baking the blueberry cheesecake today 28-Oct-2016, and I used the water bath method and the cake didn’t crack, a bit of browning on the top. I’ve not eaten it yet. We’re eating it tomorrow as it is a Diwali Public Holiday in Singapore. I also made the blueberry sauce topping. I believe the cheesecake will go well with the blueberry topping. I tasted the remnants of the cheesecake from the mixing bowl and it’s yummy.

        June Cresswell
        Singapore

        Reply

        • Natasha
          natashaskitchen
          October 28, 2016

          Thank you for sharing that with us! I hope you absolutely love it and have a nice holiday!

          Reply

        • Evelyn
          November 19, 2016

          Hello 🙂 Can you please post your heating directions & etc on the water bath method? Can’t wait to try it !!

          Thank you,

          Evelyn

          Reply

      • Jane
        September 30, 2016

        Hello
        I am not sure why the cheesecake got cracked ? I even didn’t open the oven.

        Reply

        • Natasha
          natashaskitchen
          September 30, 2016

          Hi Jane, sometimes if you beat the cream cheese on too high of speed, it can incorporate too much air and cause a crack. I hope that helps!

          Reply

      • Alexie
        August 12, 2016

        Could I half all the ingredients for a smaller batch? Planning on giving mini cakes for a party than just a regular big one.

        Reply

        • Natasha
          natashaskitchen
          August 13, 2016

          Hi Alexie, I wish I had great advice for you but I’ve tried to make mini-cheesecakes but they crack and sink every time. I’ve given it three trials and no success yet, but I’ll re-try it in the future….

          Reply

      • Laura Bossart
        August 5, 2016

        This was delicious! It really grew tall and was left the perfect shape for the topping.
        It was beauiful. Thank you so much for the recipe.

        Reply

        • Natasha
          natashaskitchen
          August 5, 2016

          I’m so happy you enjoyed it! Thanks for sharing your wonderful review 🙂

          Reply

      • Natalie Kalashnik
        July 31, 2016

        This cheesecake is AMAZING!
        So simple, so light, so fluffy, so loved. I made this two days in a row and it got all eaten up. The blueberry topping is its perfect match. Thank you Natasha for this recipe, it will now always be my go-to. <3

        Reply

        • Natasha
          natashaskitchen
          July 31, 2016

          I am so happy you loved it!! 🙂

          Reply

      • Nina
        July 30, 2016

        Hello Natasha. I was wondering do you think I can make this cheesecake chocolate some how?! I bake this cheesecake many time and it always turn out very beautiful and yummy, but this time around I really want to make chocolate cheesecake. If you have any advice how we can make this cheesecake chocolate or maybe you have other recipe of chocolate cheesecakes I would greatly appreciate it.
        Thank you so much.

        Reply

        • Natasha
          natashaskitchen
          July 30, 2016

          Hi Nina, I actually haven’t experimented with chocolate cheesecake so I really can’t say how adding cocoa would affect the texture of the cake. Sorry I don’t have a better answer for you. If I come across something great, I’ll be sure to share it 🙂

          Reply

      • Jannette Johnson
        July 21, 2016

        Hi Natasha. Is there a reason you used frozen blueberries for the sauce? Does it matter if I use fresh ones, or do you recommend freezing them first?

        Reply

        • Natasha
          natashaskitchen
          July 21, 2016

          I think you could make it work with fresh. Frozen lets off a little more juice which helps this sauce to form, but it should work fine if you just let the fresh ones cook a little longer.

          Reply

      • Tanya
        July 15, 2016

        Can I bake it without the sour cream?

        Reply

        • Natasha
          natashaskitchen
          July 15, 2016

          Hi Tanya, I haven’ tested it without the sour cream so I can’t really guess. Sorry I know that’s not very helpful.

          Reply

      • Alysha
        July 12, 2016

        Can you put the berry sauce in the fridge after you make it?

        Reply

        • Natasha
          natashaskitchen
          July 12, 2016

          I have before just keep it separate from the cheesecake if you are making it ahead.

          Reply

      • Erica
        June 4, 2016

        Do I need a parchment paper on the bottom and should I greased the sides of the pan with butter so the cheesecake can come out without sticking? Thanks can’t wait to make this cake

        Reply

        • Natasha
          natashaskitchen
          June 4, 2016

          Hi Erica, I don’t think the butter will help with the sticking but it may affect how the cake rises so I wouldn’t recommend buttering the sides of the dish. I haven’t tried parchment paper but it may be worth an experiment.

          Reply

      • Inna Tatar
        June 2, 2016

        Hi Natasha,
        So I have an 11″ spring form. Should I still bake it for the same time?

        Reply

        • Natasha
          natashaskitchen
          June 2, 2016

          I haven’t tried using 11″ springform so I can’t tell you exact baking time for that. Baking time probably will be less because the cake won’t be as tall. Let me know what you end up doing.

          Reply

      • Zoe
        May 22, 2016

        Thanks Natasha once again! this recipe rocksss!! Everyone loves it at the party.

        Reply

        • Natasha
          natashaskitchen
          May 22, 2016

          That’s so awesome! Thanks for sharing your great review 🙂

          Reply

      • Gill
        April 22, 2016

        My cheesecake cracked in the middle and I followed ALL the directions and didn’t open the oven until it was done baking. Any idea why? How can I fix this in future?

        Reply

        • Natasha
          natashaskitchen
          April 22, 2016

          The only thing that comes to mind is possibly beating the cheesecake mixture too long or on too high of speed which would incorporate more air into the mixture?

          Reply

        • Mike Urban
          June 7, 2016

          Cracking is quite common. As long as it tastes great, who cares? 🙂 Me. I would make sure the cream cheese and eggs were at room temp. I mix my eggs with a whisk first, then use a liquid measuring cup to incorporate them one at a time with less “mixing” as they are already mixed thoroughly when I dump them into the batter. A water bath will also help. I wrap the bottom of my springform pan in foil and then place on a cookie sheet and use a bottle or two of water. Hope this helps!

          Reply

        • Maria
          June 8, 2016

          Try baking it in a water bath.It worked for me second time round

          Reply

      • Rebecca p
        March 16, 2016

        What temperature should I cook the topping? I’m guessing medium

        Reply

        • Natasha
          natashaskitchen
          March 16, 2016

          Yes, sorry I missed that. In a medium pan over medium heat. Thanks for asking! I have updated the recipe 🙂

          Reply

      • Rita
        February 26, 2016

        My firs cheesecake. Turned out pretty good! Only one thing, cracker part was really hard, I couldn’t get it from the pan. What I did wrong? Pressed to hard? And one more question, where you buying such a big pack of cream cheese? Wanna try to find it in Canada.

        Reply

        • Natasha
          natashaskitchen
          February 26, 2016

          Hi Rita, I don’t think you can really press too hard on the crust. Did you use the same measurements of ingredients for the crust? I purchased the large block at Costco. I haven’t really seen it anywhere else. Possibly Cash and Carry but I’m not sure if those two stores are in Canada.

          Reply

          • Rita
            February 26, 2016

            Thanks for reply! Will check Canadian Costco for the cream cheese. Yes, I used the same measurements of ingredients for the crust. Hmm… Anyway will try this recipe again. It’s really good and less expensive than getting one in the store! Thanks for sharing it!

            Reply

      • Bonny
        February 22, 2016

        i have made this cheese cake and it by far the BEST recipe i have ever made !!
        i have one that i’ve used for yrs that i thought was the best…..but no….this one is the best!!

        Reply

        • Natasha
          natashaskitchen
          February 22, 2016

          Bonnie, thank you for such a rave review 😁. I’m so glad you enjoyed the recipe!

          Reply

      • Liz
        February 18, 2016

        If making the sauce ahead of time, does it need to be refrigerated? I’m worried it will thicken up too much in the fridge? I need the topping for mini cheesecakes.

        Reply

        • Natasha
          natashaskitchen
          February 18, 2016

          It doesn’t thicken up much after refrigeration. I think it could be made a day ahead and refrigerated.

          Reply

      • Bruce
        February 13, 2016

        Great recipe! I’ve made it twice, now. The fist time I made it per the recipe, but found it a little lighter than I prefer. The second time I used four egg yolks and three whole eggs, and the texture was more dense, as I like. Thanks for sharing!

        Reply

        • Natasha
          natashaskitchen
          February 13, 2016

          You’re welcome! I’m so happy you enjoyed it 🙂

          Reply

      • Arianna O.
        February 10, 2016

        Made this cheesecake today exactly by the recipe and it came out perfect! First cheesecake I’ve made in my life and definitely not the last.😉 Thank you so much for such an amazing recipe! God bless!

        Reply

        • Natasha
          natashaskitchen
          February 10, 2016

          I’m so happy to hear that! Enjoy it! This is one our families favorite treats 🙂

          Reply

      • Lana N
        January 14, 2016

        Hi Natasha –
        My husband requested cheesecake with strawberry topping for his birthday. Do you have any recipes for strawberry topping? Should I just use the same recipe but substitute with strawberries?

        Reply

        • Natasha
          natashaskitchen
          January 14, 2016

          Yes that should work fine. It might be prettier to top with fresh strawberries though and maybe make a fruit glaze to keep them looking pretty or melt some fruit jam and brush the berries with that.

          Reply

          • Lana N.
            January 17, 2016

            Hi Natasha –
            Since strawberries are not in season, instead of topping with fresh strawberries, I decided to make the strawberry sauce using frozen strawberries per your instructions above. I added a little more sugar than the recipe called for and it actually turned out pretty well! Thanks for your help!

            Reply

            • Natasha
              natashaskitchen
              January 18, 2016

              That’s awesome! Thanks for sharing that with me 🙂

              Reply

      • gretchen garcia
        January 11, 2016

        Hi Natasha! Can i use digestive biscuit instead grahams crackers?

        Reply

        • Natasha
          natashaskitchen
          January 11, 2016

          Hi Gretchen, I’ve never tried that and I actually haven’t heard of that product so I’m not sure.

          Reply

        • Alice
          January 12, 2016

          I have used oatmeal cookie crumbs, vanilla wafers crumbs, oreo cookie crumbs instead of graham crackers in cheesecakes and as bottom crusts for cream pies but I omit the sugar, and so digestives will work just fine. I have also added finely chopped pecans to my gaham cracker crumbs and it adds another flavour.

          Reply

      • alena
        December 29, 2015

        Hello Natasha;) this is am emergency so I need a reply as soon as possible please. How many days in advance can I make this? Thank you 🙂

        Reply

        • Natasha
          natashaskitchen
          December 29, 2015

          Alena, cheesecake can be made up to 5 days in advance. Keep it in the refrigerator with a plastic wrap over it and don’t put the topping on until ready to serve. Hope this helps 😁.

          Reply

          • Alena
            December 31, 2015

            Ok. Thanks so much 😊😊

            Reply

      • Ira
        December 24, 2015

        Hey Natasha! I have made your cheesecake twice and we loved it!! But I was wondering is it possible to substitute the blueberries for pomegranates for more of a holiday look?:)

        Reply

        • Natasha
          natashaskitchen
          December 25, 2015

          I don’t think it would work the same way since pomegranate seeds are meant to stay whole while blueberries juice out a little contributing to the sauce. You might be able to work something out using pomegranate juice instead of lemon juice and water but I’m still not sure if it would work well in this recipe without testing it myself.

          Reply

      • Stephanie
        December 20, 2015

        I have never befor left a comment about any online recipes I’ve tried befor but I couldn’t help myself in this case. I’ve made this cheese three times now and each time I’ve said “this is the best cheesecake I’ve ever had”. I don’t know how it comes out perfectly each and every time but it’s never failed me. Seriously- this is the easiest and tastiest cheesecake ever. Thanks so much for the recipe!

        Reply

        • Natasha
          natashaskitchen
          December 20, 2015

          Thank you for such a wonderful review!! 🙂

          Reply

      • alice
        August 6, 2015

        I just made this cheesecake because of all the wonderful reviews. I cooked mine for 1 hr 15 at 225 after 15 min at 450 but it was still a little underdone. Mine did not sink but it had a crack all along one half, close to the edge. My top was also not as brown as yours. My theory is that the fact that your pan is dark has a lot to do with your shorter baking time and your top having more colour. From my experience, anything cooked in dark pans cook faster and darker, a result I get when baking cookies, muffins, bread, and even chicken. I used a 9-1/2 inch springform pan (the middle size of a 3-pc set.) that has a shiny chrome finish. My cheesecake was still really good despite the wrong texture for being undercooked. I know how I can fix it next time. Thank you for sharing.

        Reply

        • Natasha
          natashaskitchen
          August 7, 2015

          Come to think of it, all of my baking dishes and pans are dark. That’s very interesting and I’ll be researching to see what I find about that online. Thank you for sharing your experience. Does your oven tend to take longer with baking things or is it just in lighter colored pans that you found that to be the case?

          Reply

          • Alice
            August 7, 2015

            My oven usually bakes as per the suggested time in the recipes, using only light-coloured aluminum pans. I just looked at Ina’s cheesecake recipe from where your recipe originated and realized she cooks hers for 1 hr. 15 at 225 just like I did. I did not, however, keep it in the oven with the door open for 30 minutes more to continue to set, a process you did not do nor even mentioned in your recipe. I presume because you didn’t need to because yours was already done. I was almost where Ina was except for leaving it in for that half hour, which would have made mine perfect. She was no doubt using a light coloured pan.

            Reply

            • Natasha
              natashaskitchen
              August 7, 2015

              Thank you for sharing that with me! It does look like she is using a lighter colored springform pan.

              Reply

      • Olga
        August 6, 2015

        Привет, Наташа. Спасибо тебе огромное за твой сайт и за рецепты, ты действительно очень замечательный человек и потрясающая хозяйка! У меня л тебе вот какой вопрос: ты в своем рецепте говоришь, что надо выпекать чискейк сначала 15 мин. на 450, а потом 1:05 на 225. Так вот, или у меня печка не танет или то что она газовая, но уже второй раз он не пропекается за это время. Я не открывала духовку, но в первый раз мне пришлось его допекать 40 мин при 350, а второй раз я допекала час при 325, потому что на коробке из под graham cracker crumbs был рецепт New York Cheese Cake, и там они пишут что выпекать надо 1-1:20 при 325.

        Reply

        • Natasha
          natashaskitchen
          August 6, 2015

          Hmmm… I’m not sure why that would be. It’s possible that’s it could be a difference in ovens but it should be the same bake time with gas. I would recommend baking until the center is nearly set and has just a slight jiggle in the center.

          Reply

          • Galina Nechiporuk
            January 24, 2017

            I’m having the same problem, I’m baking it right now and it’s been hour and about 40 min and still kinda wiggly inside. Did everything by the recipe.

            Reply

            • Natasha
              natashaskitchen
              January 25, 2017

              Are you using a gas oven or baking in high altitude? It’s normal for it to still have a slight wiggle in the center of the cake. The cake sets as it chills in the refrigerator.

              Reply

              • Galina Nechiporuk
                January 25, 2017

                My oven is just a regular electric.. not sure what was the problem. I rose up the temperature to 350 and baked it for about half an hour more and it turned out good. 🙂

              • Natasha
                natashaskitchen
                January 25, 2017

                Hi Galina, did you make sure to cook at the higher temperature initially?

              • Galina Nechiporuk
                January 25, 2017

                Yes I did everything exactly what you wrote in the recipe.

              • Natasha
                natashaskitchen
                January 25, 2017

                Do you live in a high altitude area? Sometimes that can throw the baking temperatures and times off.

              • Galina Nechiporuk
                January 25, 2017

                Oh I’m not sure 🙂 maybe 🙂 we live in kent, washington 🙂 however thank you for the replies and a great recipe. We loved it! 🙂 with the temperatures problem it still turned out good! 🙂

      • Klair
        July 14, 2015

        Hi natasha.. im planning to make this for my husband’s birthday. May I just ask… if I try to bake this with a water bath..how long should I bake it? Does it require a higher temp also? Thanks! 🙂

        Reply

        • Natasha
          natashaskitchen
          July 14, 2015

          I have not tested this cheesecake with a water bath so I’m not sure what to advise. With baking being so much of a science, I never like to suggest anything without testing it myself.

          Reply

      • Diana
        June 30, 2015

        I gotta say my family isn’t big on cheesecake but they LOVED it! It fairly easy to make and SOO yummy! Would definitely recommend:)

        Reply

        • Natasha
          natashaskitchen
          June 30, 2015

          That’s fantastic! Thank you so much for your awesome review!

          Reply

      • Alinka
        June 14, 2015

        My husband is very critical of cheesecakeS. I made this cheesecake over the weekend and my whole family loved it! Husband even likes this recipe over his favorite one from a restaurant. I’ll definitely be making this delicious cheesecake again!

        Reply

        • Natasha
          natashaskitchen
          June 14, 2015

          I’m so happy to hear that! That is quite a compliment. Thank you for sharing that with me. 🙂

          Reply

      • Mel
        June 3, 2015

        Will fresh blueberries work instead of frozen blueberries?

        Reply

        • Natasha
          natashaskitchen
          June 3, 2015

          That should work, but it might take slightly longer to cook the topping to allow the blueberries to release some of their juice.

          Reply

      • Jose
        May 25, 2015

        Hello Natasha! Is it okay to replace the blueberries with the same amount of mixed berries?I mean, will the sauce turn out as good as the blueberries? I’ll be making this for the 2nd time and I’m hoping it will be as good as the first. :))

        Reply

        • Natasha
          natashaskitchen
          May 25, 2015

          Jose, it will taste just as good but frozen raspberries and blackberries tend to get mushy when heated. I’m glad yo like the recipe :).

          Reply

          • Jose
            May 25, 2015

            Thank you so much Natasha! This is the only cheesecake recipe I follow and I can really say that this is the best! :))

            Reply

            • Natasha
              natashaskitchen
              May 25, 2015

              That is a wonderful compliment! Thank so much Jose 🙂

              Reply

      • Liliy
        April 24, 2015

        you should write where to place the rack before preheating the oven

        Reply

        • Natasha
          natashaskitchen
          April 24, 2015

          Done! Thanks Lilly! 🙂

          Reply

      • olya
        April 10, 2015

        I’ve made this cheese cake before a couple times and it was bomb !! So yummy ! But I used to do it in a 9 1/2 inch pan, today I did in 9 inch but it was too little now my cake is baking on 300°f for 30 min after being in there 1 hour on 225°f !! And it’s all falling off on the sides and it’s not even ready yet !! So don’t do it in 9 inch ..I just thought I could, cuz it says u can use 9 or 9 1/2 inch pan. 🙁 I feel like this one will go garbage :/.. only cuz of wrong pan size sadly.

        Reply

        • Natasha
          natashaskitchen
          April 11, 2015

          That is a huge bummer and I’m surprised about your results in the 9″ pan. I have always made mine in a 9″ pan and when it’s baked initially for 15 minutes at 450°F, it is supposed to rise up in the pan really well and then it settles gently as it continues baking at 225 °F for 1 hour and 5 minutes more. Did you bake at that initial high temperature?

          Reply

          • olya
            May 5, 2015

            Yes I did. But that’s ok it all got ruined and too huge, alot of it fell off the sides, so I took it out and placed into remikens and did the sugar crust and berries 😉 .but I learned my lesson Not to use 9″ 🙂

            Reply

            • Natasha
              natashaskitchen
              May 5, 2015

              How tall are the sides of your springform pan? I wonder if your plan was shorter than mine since our use a 9 inch pan every time?

              Reply

            • Alina
              June 14, 2015

              The recipe didn’t fit into my 9″ form so I have some leftover.

              Reply

              • Natasha
                natashaskitchen
                June 14, 2015

                How tall are the walls of your springform pan?

      • Anna
        April 4, 2015

        Hi, I’m making the cheesecake right now. Can I make the topping and put it on top even if it’s for the next day? Or should I put the berry topping the day of serving? Thanks in advance.

        Reply

        • Natasha
          natashaskitchen
          April 4, 2015

          It’s best to put the blueberry topping on the day that you are serving it. Otherwise, the cheesecake top can take on a blue color from the berries if it sits overnight.

          Reply

      • Nataliya Kushtan
        April 4, 2015

        The best cheesecake recipe!! my family loves it. Thank you

        Reply

        • Natasha
          natashaskitchen
          April 4, 2015

          I’m so happy your family loves it! Thank you so much for an awesome review. 🙂

          Reply

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