Easy Cheesecake with Blueberry Topping (No Water Bath)
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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
Ingredients for 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.
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.
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).
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.
4. Reduce speed to low and add 1/4 cup of sour cream and 1 ½ tsp of vanilla.
5. Mix well and pour into crust.
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.
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 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!)
Ingredients
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
- 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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
Hello Laura, I don’t have that version yet to share with you. Sorry about that!
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 !
Hello Susan, thanks for the wonderful review! This makes me feel more inspired to create more recipes for you all!
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!
You’re so welcome, Eileen! I’m so happy to hear this was loved by everyone! Thank you for your lovely comment!
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.
Hi Gisele, I haven’t tested that to advise, but it may work. If you experiment, let me know how you liked the recipe.
I have never made a cheesecake before! Made this for my daughter-in- laws birthday! It turned out perfect!!!
Great job! So good to know that it was a success.
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?
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.
I can only comment on the blueberry topping, but it came out perfectly. I would certainly use it again.
That’s wonderful! I’m so glad you enjoyed the topping! 🙂
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!!!
That’s wonderful, Renee! Thank you for sharing!
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.
That’s just awesome! Thank you for sharing your wonderful review, Kanen!
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!!!
Hi Barbara, you can find all of our lemon recipes HERE. Were you possibly referring to our Lemon Blueberry Cake?
Hi, Natasha , what will happen if I forgot to put sour cream in it?Is it ok ?
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.
I’ve made this several times and it’s always a big hit!! Love this recipe, so easy and delicious!
That’s so great! It sounds like you have a new favorite, Sarah!
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!
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.
Hi Natasha!
I want to try this recipe out but can I use something else instead of sour cream?
Thankyou
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.
Not sure if you’ll see this at this point, but you can use Greek yogurt!
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. 🙂
Came out perfect! Followed recipe exactly and it was perfect. No crack!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Perfect! Amazing! Made this with my grandaughter. So easy and delicious.
Thanks for your review, Carol. Glad you had a good bonding experience with your granddaughter making this recipe!
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?
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.
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.
Can I make this with fresh blueberries? Thanks in advance!
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.
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!
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!
Hi ms natasha.thank you so much for your easy simple recipe.i have been cooking your cheesecake blue berry recipe.thanks much!!!
Aww, that’s the best! Thank you so much for sharing that with me, Viviane. I’m all smiles
Can I swap the blueberries with strawberries to make a strawberry topping?
Hi Amy, if you wanted to explore with different kind of berries, check out the recipe right here.
I tried a lot of cheese cake recipes and this the best I’ve ever had easy too and no cracks either.
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!
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?
Hi Joanne, we pressed it into the corners and bottom, so it did go up the sides slightly.
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.
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.
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?
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.
Would it be acceptable to bake in the water-bath or is it better to bake (this recipe) without?
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.
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!!!
Hi Alex, I haven’t tested that with this recipe but that sounds like a delicious idea.
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?
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.
Please do a Carmel cheesecake!! Please!!
Hello Lisa, I have a mini version of the Caramel Cheesecake. I hope you love it!
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.
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!
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!
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.
Can I make this chocolate cheesecake by adding cocoa powder ?
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!
Hi Natasha can I use parchment paper to slide my cheesecake off the bottom of my spring pan.
Hi Susie, using a non-stick pan helps, but you can also line the bottom with a ring of parchment paper for easy removal.
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!
I’m so happy you enjoyed that, Helena! Thank you for that wonderful review!
Hi Natasha! I’m planning to make this cheesecake. I have a question about the sauce though. Would it work with frozen strawberries?
Hi Masha, yes, I don’t thaw the blueberries – I add them frozen and keep everything else in the recipe the same.
Can i make a smaller version of this cheesecake..maybe with 4 bricks of cheese?
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.
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!
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!
How to make this as mini cheesecake recipes. What changes should I should make in baking time and temperature
Hi, I haven’t had success making this specific recipe into mini cheesecakes. Here is our mini cheesecake recipe that we always use.
Thank you so much for your videos, I learned a lot from you.
You are very welcome! Thanks for always watching.
and 6x more effective than any diet!
can u store the blueberry sause recipe in fridge ….for how many days
Hi Faraha, it will last in the fridge for up to 3-5 days. I haven’t tested it longer than that.
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?
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.
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
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.
Wonderful! Thank you!😍
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
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.
Hi, Natasha. Can I use a 10 inch springform pan instead of 9 inch?
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.
Ok. Thank you so much. Can’t wait to try.
You’re welcome!
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.
You’re welcome! I’m so happy you enjoyed it.
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?
Hi Melanie, I hope you love this recipe! It can be served chilled or warm – based on your own preference.
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.
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.
Hi Marina, we bake it. I haven’t tested this recipe in conv mode.
Thank you!!
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.
Thank you for that suggestion, Connie! I will add to my list!
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?
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.
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!
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!
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?
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!
Do you have a tip for serving so the bottom crust doesn’t stick to the bottom of the pan?
Hi Marty, using a non-stick pan helps, but you can also line the bottom with a ring of parchment paper for easy removal.
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
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…
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.
Made this for my husband’s bday and it came out simply amazing. Love it !! Everyone loved it
That’s so great! Thank you for sharing that with me! happy birthday to your husband!
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.
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!
Should the frozen blueberries be thawed before making the sauce? Or just dump the frozen ones straight into the pan?
Hi Rob, I don’t thaw the blueberries – I just add them frozen and keep everything else in the recipe the same
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!
Hi Danna, I’m glad you enjoyed this. We do have these amazing mini cheesecakes that may work for your family size.
Natashia–I have an electric oven with the heating unit on the bottom. What rack level would you suggest I use instead?
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.
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.
I’m so happy to hear that! Thank you for that great review!
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!
That’s so great! It sounds like you have a new favorite!
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.
Hi Linda, that should work! Strawberries, raspberries may be a great option.
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.
Hi Ruby, it’s hard to say without testing that. If you experiment please let me know how you like that recipe.
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.
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.
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!
Also, if I’m going to use a 9inch pan, will the recipe fill it up all the way to the top? Thanks again! 💕
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.
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! 💕
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.
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.
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.
Hi Natasha…
I was wondering if the blueberry sauce recipe would change any if im using Fresh berries?
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.
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!
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.
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
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.
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?
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.
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.
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.
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!
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!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hi Natasha if I bake this using a water bath do you know how long and at what temp to bake at?
Thanks!
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.
We try baking cheesecake with different recipes. This one is the best. We ll stick with this recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha can i make this exact recipe into mini cheesecakes?
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”
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.
Thank you for those suggestions, Tom!!
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?
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
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!
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
Can I make this a few days in advance before serving?
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.
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.
I’m so happy to hear that! Thank you for sharing that with me!
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!!
Hi Vicky. Did you start the baking process at a higher heat as the recipe calls for?
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!
Thank you Kay! I’m glad you enjoyed this. We do have these amazing mini cheesecakes that may work for your family size.
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 .
Wow! Thank you so much for your amazing and thoughtful review, Jenna!
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!!!
Hi Lesya, I am all smiles reading your wonderful review! thank you so much 🙂
Usually if your top is “cracking,” it’s because you are overbeating the eggs!
It’s amzing! Super simple to make yet absolutely delicious 😋 and mouthwatering!
Thank you for the wonderful review, Yelena!
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! 🙂
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.
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?
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!
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?
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!
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?
Hi Lora, if you wanted to explore with different kind of berries, check out the recipe right here.
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
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! 🙂
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.
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.
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
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.
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?
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!
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
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! 🙂
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!!!
Hi Robin, my springform pan is 3″ tall.
Thanks for such a quick response! Will write back when I can tell how fabulous it was!!
Hey,
What is the size of the cake mould that you used for this recipe?
Also, can a normal aluminium cake mould be used?
Hi Div, it would be very difficult to remove a cheesecake from a regular cake mold without it falling apart which is why I would strongly recommend a springform mold (here is the Amazon affiliate link for the one we use)
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.
Hi Sheila, I don’t thaw the blueberries – I just add them frozen and keep everything else in the recipe the same 🙂
I am making this today , do I need to adjust bake time because I want to bake 2 at the same time
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.
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.
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.
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😔
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.
can I use mango to replace blueberries as topping? should I use the same recipe?
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.
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.
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.
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.
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 🙂
Can I use this crust for a pie and substitute crushed almonds as I am gluten free?
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.
Hi Madelynn, my husband has celiac and therefore cannot have gluten. I used a gluten free graham cracker for the crust. Came out phenomenal!
Thank you for sharing that with us 😀
Hi Natasha,
Can I use an electric hand mixer to make this recipe?
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! 🙂
Thank you, Natasha.
My blueberry lemon cake and beef plov were a hit. Hopefully this is a hit too!! 😁
-Natasha
My pleasure! I’m glad you’re enjoying the recipes so much! 🙂
What a great tip Elmo! Thanks for sharing with other readers!
Hello Natasha,
Can this recipe suitable for mini cheesecake in a muffin form? Do you have tips on what’s the best way?
-Alissa
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”
Is this a New York style cheese cake recipe? I seen one that called for flour. I just wonder it it’s thick!
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.
If I add a little more cream cheese will that mess up the cheese cake?
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 🙂
Just wondering if this cheesecake can be made ahead of time and frozen? Does it freeze ok?
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.
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!
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.
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 🙂
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀
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? 🙂
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.
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 ❤️
WOW! What a great review! Thanks for sharing!! 😀
Hi Natasha! Is it possible to make the topping with multiple frozen berries?:)
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. 🙂
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.
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!
I want to make this as cupcakes. How long will I have to bake them?
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.
The cheesecake looks very overdone in the picture, why is that?
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.
That was rude
Natasha, do the eggs need to be at room temperature?
Didn’t take them out when I took out the cream cheese 🙂
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!
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!
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.
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.
I’m so happy to hear you loved it!! Now tell me more about this pound cake of yours 😉
It looks AMAZING! I love cheesecakes with berries. Can’t wait to try this one 🙂
Natalie, thank you for stopping by the site! This cheesecake wont’ disappoint 😋.
Hi can I use Ricotta for the cheese, or maybe just half, half cream cheese half ricotta? Thanks!
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.
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.
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!
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!!!
Sveta, thank you for such a rave review 😬! I’m all smiles after reading your comment.
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
Thank you for sharing that with us! I hope you absolutely love it and have a nice holiday!
Hello 🙂 Can you please post your heating directions & etc on the water bath method? Can’t wait to try it !!
Thank you,
Evelyn
Hello
I am not sure why the cheesecake got cracked ? I even didn’t open the oven.
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!
Could I half all the ingredients for a smaller batch? Planning on giving mini cakes for a party than just a regular big one.
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….
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.
I’m so happy you enjoyed it! Thanks for sharing your wonderful review 🙂
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
I am so happy you loved it!! 🙂
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.
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 🙂
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?
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.
Can I bake it without the sour cream?
Hi Tanya, I haven’ tested it without the sour cream so I can’t really guess. Sorry I know that’s not very helpful.
Can you put the berry sauce in the fridge after you make it?
I have before just keep it separate from the cheesecake if you are making it ahead.
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
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.
Hi Natasha,
So I have an 11″ spring form. Should I still bake it for the same time?
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.
Thanks Natasha once again! this recipe rocksss!! Everyone loves it at the party.
That’s so awesome! Thanks for sharing your great review 🙂
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?
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?
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!
Try baking it in a water bath.It worked for me second time round
What temperature should I cook the topping? I’m guessing medium
Yes, sorry I missed that. In a medium pan over medium heat. Thanks for asking! I have updated the recipe 🙂
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.
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.
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!
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!!
Bonnie, thank you for such a rave review 😁. I’m so glad you enjoyed the recipe!
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.
It doesn’t thicken up much after refrigeration. I think it could be made a day ahead and refrigerated.
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!
You’re welcome! I’m so happy you enjoyed it 🙂
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!
I’m so happy to hear that! Enjoy it! This is one our families favorite treats 🙂
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?
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.
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!
That’s awesome! Thanks for sharing that with me 🙂
Hi Natasha! Can i use digestive biscuit instead grahams crackers?
Hi Gretchen, I’ve never tried that and I actually haven’t heard of that product so I’m not sure.
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.
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 🙂
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 😁.
Ok. Thanks so much 😊😊
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?:)
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.
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!
Thank you for such a wonderful review!! 🙂
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.
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?
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.
Thank you for sharing that with me! It does look like she is using a lighter colored springform pan.
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.
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.
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.
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.
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. 🙂
Hi Galina, did you make sure to cook at the higher temperature initially?
Yes I did everything exactly what you wrote in the recipe.
Do you live in a high altitude area? Sometimes that can throw the baking temperatures and times off.
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! 🙂
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! 🙂
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.
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:)
That’s fantastic! Thank you so much for your awesome review!
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!
I’m so happy to hear that! That is quite a compliment. Thank you for sharing that with me. 🙂
Will fresh blueberries work instead of frozen blueberries?
That should work, but it might take slightly longer to cook the topping to allow the blueberries to release some of their juice.
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. :))
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 :).
Thank you so much Natasha! This is the only cheesecake recipe I follow and I can really say that this is the best! :))
That is a wonderful compliment! Thank so much Jose 🙂
you should write where to place the rack before preheating the oven
Done! Thanks Lilly! 🙂
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.
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?
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″ 🙂
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?
The recipe didn’t fit into my 9″ form so I have some leftover.
How tall are the walls of your springform pan?
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.
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.
The best cheesecake recipe!! my family loves it. Thank you
I’m so happy your family loves it! Thank you so much for an awesome review. 🙂