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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

Best Cheesecake Recipe-13

Ingredients for Blueberry Sauce:

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

Best Cheesecake Recipe-2-2

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.

Best Cheesecake Recipe-12

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!)

4.85 from 69 votes
Prep Time: 15 minutes
Cook Time: 1 hour 33 minutes
Total Time: 1 hour 48 minutes
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.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $9-$12
Keyword: cheesecake recipe
Cuisine: American
Course: Dessert
Calories: 603 kcal
Servings: 12 slices

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:

  1. 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).

  1. 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).
  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 eggs, 1 at a time.
  4. Reduce speed to low and add sour cream and vanilla.
  5. Mix well and pour into crust.

Baking Instructions:

  1. Bake 15 minutes at 450°F.
  2. 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.
  3. Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
  4. 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:

  1. 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!
Nutrition Facts
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
Amount Per Serving
Calories 603 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 23g144%
Cholesterol 217mg72%
Sodium 464mg20%
Potassium 229mg7%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 39g43%
Protein 10g20%
Vitamin A 1639IU33%
Vitamin C 5mg6%
Calcium 125mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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

  • Katya
    March 27, 2015

    Made this cheesecake for New Years Eve. Everyone just loved it!
    Thank you for the recipe!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      Thank you for the great review Katya and you are welcome :).

      Reply

  • Veronica
    March 15, 2015

    This is the best cheesecake recipe!! I’ve made it like 1000000 times and it’s always amazing! ♥ Thank you so much for sharing!

    Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      Wow, thanks for such a great review Veronica and you are so welcome. I’m craving some of it right now :).

      Reply

  • Jose
    February 12, 2015

    Hello Natasha! Is it okay to run a knife around the sides of the cake as soon as I take it out of the oven? :))

    Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      Jose, you can do it. I have done it before and it doesn’t make a difference. I want a slice of that right now :D.

      Reply

      • Jose
        February 14, 2015

        The batter is a bit runny… Will it affect the texture of the cake? :))

        Reply

        • Natasha
          natashaskitchen
          February 14, 2015

          Is it more runny than in the video? Did you change anything in the recipe? Do you mean it’s runny before or after baking?

          Reply

          • Jose
            February 14, 2015

            Yes, it’s more runny. No, I didn’t change anything. Yes, before baking… It came out great though but I want the slightly thick batter (on the video) before baking.. I think it happened after I added the eggs. Maybe they’re too large (xtra large). :)))))

          • Natasha
            natashaskitchen
            February 14, 2015

            It will definitely change the consistency if you are using extra large eggs versus large per the recipe. You might do one less egg if you are using XL eggs :). I’m glad it still worked out 🙂

  • Joyce
    January 26, 2015

    Just a quick question before I try making this cheesecake tomorrow (so excited!): Do I have to pour the blueberry topping on right before serving or is it okay to put it on beforehand? I’m bringing it to an event but I think there will be about 4-5 hours of time between leaving my house and the cheesecake actually being served, and I wasn’t sure if pouring the topping on 4-5 hours in advance would make the cheesecake soggy or something.

    Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      It wont get soggy but it looks nicer if you put it on just before serving so the cake doesnt absorb any of the color from the blueberry topping.

      Reply

  • Jenny
    December 22, 2014

    Hi Natasha, I love your blog! I was going to make this cheesecake for Christmas. Would it be bad if I made it a couple days in advance? Don’t want it drying out or anything. Thanks!

    Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      I think it’s a great idea to make it in advance. It won’t chance the quality one bit. Once it is at room temperature, just cover it with plastic wrap and put it in the fridge. Don’t put the blueberry sauce on until you’re ready to serve it. I hope you absolutely love it! 🙂

      Reply

  • Ms. Bell
    December 18, 2014

    I REALLY enjoy the recipe for the cheesecake, and have used it twice (once for Thanksgiving, the second at work). While I’ve received great reviews, I’m concerned with the batter being TOO creamy. I’ve followed the instructions to a “t”, but each time – the cheesecake appears to creamy in the center. I’m uncertain if perhaps my oven temperature is a little different, and maybe I need to adjust accordingly – or – maybe I’m not allowing it to settle long enough before I place it in the refrigerator. Any advice anyone could offer on this is greatly appreciated. Aside from that, very good!!!

    Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Not all ovens are created equal. It wouldn’t hurt to bake an extra 10 minutes if you feel it isn’t baked through. Also, make sure you are letting it come to room temperature before refrigerating and let it cool in the refrigerator completely before serving. If you cut it too early, it will be too soft. Hope that helps! 🙂

      Reply

  • Blanca
    December 17, 2014

    I have a really quick question. I followed directions but the top of my cheesecake is just way too perfect. Like not much browning on top and no cracks. Pretty white. It is a little wobbly in middle but not much. Do I need to stick it in the oven some more? I did read on one of the comments that theirs turned out the same way and was still delcious. Please help. Thanks

    Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      If it seems too wobbly, it wouldn’t hurt to bake an extra 10 min. When it’s dine, it should wiggle just slightly in the center and it does set as it cools. No tall ovens are the same. Some produce stronger heat from the bottom and convection is in its own category 🙂

      Reply

      • Blanca Jacobo
        December 19, 2014

        Thank you so much for your help!I actually served it like that and it was a little underdone in the middle so next time I will bake it for longer. Also, I did have a little of the batter left over so if I wanted to use 4 cream cheese instead of 5,how many eggs or sugar should I put in? Do I keep other measurements the same? Thanks!

        Reply

        • Natasha
          natashaskitchen
          December 19, 2014

          Your springform pan must be a little smaller. I’d decrease all of the filling ingredients proportionally. You can leave the crust and topping the same. I haven’t tested it exactly this way, but these are the best mathematically sound numbers I could come up with: Sugar: 1 1/4 cups, 5 or 6 eggs (Maybe best with 5 eggs + 1 yolk), 1 1/4 tsp vanilla. I hope that helps 🙂

          Reply

  • Maria
    December 12, 2014

    Hi,
    What about fresh blueberries?
    Any adjustments would be needed to the topping recipe?
    Thank you

    Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      Fresh blueberries would work; just cook them enough to start releasing their juice but don’t let them get mushy. Enjoy! 🙂

      Reply

  • Susan
    November 29, 2014

    Hi Natasha! This recipe is amazing! It’s the first time I baked a cheesecake and it was absolutely perfect! I guess first time’s a charm=D i hope my next ones will be too coz my friend have already asked me to bake for them =) Excited to experiment on other toppings! Just want to ask if u have figured out already what temp to use for mini cheesecakes?

    Reply

  • Alena
    November 25, 2014

    This is very similar to the cheesecake I make, to make it even better, whip the egg whites separately and fold into the cheesecake mixture right before baking.

    I will try the blueberry toping, but if someone does not want the berry toping this white cream is so simple and complements the cheesecake so well!

    1/2 cup sour cream, 1/2 cup whipping cream, 1/4 cup sugar & 1 teaspoon vanilla. Mix, place in the refrigerator for 1/2 hour until set. Spread unto the cheesecake, top with fresh strawberries and enjoy!

    Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      Alena, thank you so much for sharing your topping! It sounds really good!

      Reply

  • Veronica
    September 23, 2014

    I made this recipe and I was awesome!! Everyone loved it and had seconds. I was wondering if you can help me if I want to make mini cheesecakes with this recipe, how do I bake it? For how long, at what temperature, etc.? THanks!!

    Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      I’ve been testing that very thing all last week! I’ve made them 4 times and I’m not satisfied yet; they rise nicely but when they cool they sink and crack like crazy. I’m taking a break from them for awhile sine I’m burned out on mini cheesecakes 🙂 If you figure it out before me, do let me know! 🙂

      Reply

  • Thanh
    September 17, 2014

    Hi Natasha,

    Can I use any kinds of cream cheese? Will the Philadelphia cream cheese work for this recipe too? Thanks!

    Reply

    • Natasha
      natashaskitchen
      September 17, 2014

      Yes, absolutely! I buy the big blocks at Costco because they are the least expensive route, but Philadelphia is a great choice 🙂

      Reply

      • Thanh
        September 18, 2014

        OMG it’s in the oven now! I am prayinggg

        Reply

        • Natasha
          natashaskitchen
          September 18, 2014

          I hope you LOVE it! 🙂

          Reply

          • Thanh
            September 23, 2014

            Well, this was the first time that I made a cheese cake and it was a hit! I made it for my bf’s graduation and everyone loved it!The texture came out not exactly what I expected but I think it was because it took it out too soon. Next time I will allow it to stay in the oven 15 mins more. The taste was amazing though, the whole cake was gone by the next day. Thank you!

          • Natasha
            natashaskitchen
            September 23, 2014

            Not all ovens are created equal, but I am glad you all enjoyed the cheesecake. It’s always been a family favorite in my family as well 🙂

  • Snow
    September 6, 2014

    Natasha, the first time i made this cheesecake my family went crazy about it! We all love cheesecake and voted that this one was by far one of the best! I made it again for dads 50th and wont be surprised if both of them are gone! Thanks!

    Reply

    • Snow
      September 6, 2014

      If you are ever craving cheesecake and want it quick, heres a super easy but oh so good recipe.
      5 8oz. softened cream cheese
      5 eggs
      1 can of condensed milk
      Put all the ingredients into a bowl and mix until smooth. Pour into a springform pan and bake at 350 degrees for about an hour or until almost set in the middle. Top with desired topping and enjoy!
      (We usually make this cheesecake without the crust but it is even better with it)
      This is our family’s go to recipe, it is soo good!

      Reply

      • Natasha
        natashaskitchen
        September 6, 2014

        Have you ever tried making your recipe in a cupcake/muffin pan in cupcake liners? I’ve been looking for a good recipe that would work for that. Thanks so much for your help and for sharing your recipe. I’ll be printing it to try it 🙂

        Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      I’m so happy you all liked it! 🙂

      Reply

      • Snow
        September 8, 2014

        Actually yes, my sister used this recipe for mini cheesecakes and they turned out great! I think the baking time had to be adjusted but otherwise it was about the same:)
        Thanks!

        Reply

  • alme
    July 23, 2014

    i made this cheesecake, we really liked it.easy and good. but i couldnt make the blueberry sauce as yours…

    Reply

    • Natasha
      natashaskitchen
      July 23, 2014

      What was going on with your sauce that it was different?

      Reply

  • Tanya
    July 11, 2014

    Hey, Natasha, can I use fresh blueberries instead of frozen?

    Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Yes you can use fresh blueberries but you might need to add 1/3 cup water instead of 1/4 cup since fresh blueberries aren’t quite as juicy right away as frozen ones. You might also cook them just slightly longer until they soften up and start to release their juice, but don’t overdue it since you want the blueberries to retain their form.

      Reply

  • Faye
    June 20, 2014

    Hi Natasha! Just wanna know if there is any substitute for the springform pan? Can I reduce the recipe by half for a smaller cake or something? Thank you in advance 🙂

    Reply

    • Natasha
      natashaskitchen
      June 20, 2014

      There really isn’t an easy way to get the cheesecake out of a regular cake pan. That is why I wouldn’t want to use anything else. I guess you could make it in. 13×9 baking dish, but I haven’t tested it myself to see the difference in baking time.

      Reply

  • Inna
    May 2, 2014

    I was wondering, why does the cake needs to be served with the bottom of pan? making this right now!!!!

    Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      You can do it either way. I like to take it off so the serving knife doesn’t scratch up my pan, but I’ve done it both ways. Use a thin edged spatula to take it off the pan.

      Reply

  • Inna
    May 1, 2014

    Hi, I was wondering if I could make this today and serve it on Saturday??

    Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Yes, you can, just keep covered in refrigerator until ready to serve :).

      Reply

  • Eva
    March 22, 2014

    My center was a bit wobbly, I took it out and let it cool overnight. woke up to a cracked center..does that mean I undercooked it? I hope it still tastes good!

    Reply

    • Natasha
      natashaskitchen
      March 22, 2014

      You probably undercooked it a little bit (every oven is a little different) but even with a crack, it will still taste amazing! P.S. did you open the oven at all during cooking? I’ve found that keeping it closed the entire time (and believe me it’s tempting to open it if you don’t have a window), your chances of cracking go way down! 🙂 I hope you LOVE the cake!! 🙂

      Reply

      • Eva
        April 18, 2014

        No I didn’t open at all.. Must be the oven!
        But you were right.. It tasted amazing:)

        Reply

        • Natasha
          natashaskitchen
          April 18, 2014

          I could be. I am so happy you liked the cheesecake 🙂

          Reply

  • Julie
    March 21, 2014

    I love baking cheesecakes and here are a few tips I have found helpful. Many chefs suggest baking your cheesecake in a water bath to prevent cracking. However, I feel this tends to make the crust soggy even if you wrap the bottom your pan in foil. I prefer to place a pan of water under the cheesecake on a lower rack in the oven while baking. Place the pan of water in the oven while the oven is heating. This will create steam in the oven which will help to prevent cracks while baking. Also, adding a little lemon zest to the cheesecake would really compliment the blueberry topping. If your cheesecake does crack you can mix a little sour cream, sugar and vanilla and spread a thin layer on top to cover the cracks. This will give you a flawless top for a beautiful presentation. In addition, I also like to pipe cream cheese frosting (cream cheese, powdered sugar and vanilla) around the border of the cheesecake with a decorative tip. I hope this helps!

    Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      I love your suggestions Julie! I love the tips about using the sour cream topping, lemon zest and piping cream cheese around the border. I bet your cheesecakes are beautiful! Do you have any pics posted online by chance? I’d love to see how you make them 🙂

      Reply

  • Jane
    March 19, 2014

    I made this cheesecake for my Ukrainian friends by replacing crust with OREO pie crust!
    They and of curse I loved it so much :)!
    Thank you Natasha for sharing wonderful recipes all the time !

    Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      Oreo crust sounds heavenly!! Thanks so much for sharing that tip with me 🙂

      Reply

  • Diana
    March 19, 2014

    Oh my!!!! I made this cheesecake yesterday evening so I got up today at 5 in the morning to give it a try! Natasha when you said it’s the best cake ever you really meant it. Here I am at 5 am writing a review cause I can’t fall asleep. I keep on thinking man it’s good. Well thanks so much for this wonderful recipe. I’ll try to get some sleep now!!!

    Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      I’m sorry I caused you to lose sleep. lol. Thanks for the amazing review! I hope you are sharing that cheesecake. I find it very dangerous to keep in the house during the week. I end up eating way too much of it! 😉

      Reply

  • lindsey
    March 12, 2014

    No water bath?

    Reply

    • Natasha
      natashaskitchen
      March 12, 2014

      It isn’t necessary for this recipe 🙂

      Reply

  • Alena
    March 11, 2014

    I had a big crack in the middle 🙁 is that ok? I know u said u might get small cracks but this is not that small! I will have to try it tonight! But I was just wondering, because I baked it last night, DID not open the oven and it still cracked:( I hope it will be ok;) thank u again for all ur receipies 🙂

    Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      It should still taste great even with a crack in the middle. Let me know how you liked it! Is there anything that you did differently that you can think of? It’s so hard to say without being there. Not opening the oven door seems to prevent cracks for me, but it sounds like that wasn’t the issue..

      Reply

  • natasha
    March 7, 2014

    Just made this 😉 Had to bake for longer then 15 min or 450 and then 1hr 5min (wouldn’t turn brown on top-just kept looking pale?!)
    Anyways will come back and tell how it tasted.Panning to put canned cherries on top this time 😉

    Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      All ovens are a little different, but I’m not sure why it was looking pale. Did you keep the oven door closed? It helps to keep it closed, even when you are changing temps down from 450. It also helps to prevent cracks.

      Reply

      • Natasha
        March 7, 2014

        Yes, it was closed the entire time.

        Reply

        • Natasha
          natashaskitchen
          March 7, 2014

          I wonder if it is a difference in ovens, but it’s hard to say since my old oven took the same amount of time as my new one?? I wish I knew.

          Reply

          • natasha
            March 11, 2014

            Turned out very yummy 😉 Everyone was proud of me 😉
            Thank you

          • Natasha
            natashaskitchen
            March 11, 2014

            That’s so great! Your comment made my day 🙂

  • Jennifer
    February 25, 2014

    Hi Natasha! I’ve made this cheesecake about 5 times and every one loves it 🙂 but it cracks every time. I have the same oven and I do everything as you said. Do you have any tips to make it stop cracking?

    Reply

    • Natasha
      natashaskitchen
      February 26, 2014

      My best suggestion is to not open the oven at all while baking. There’s something about that heat escaping that seems to cause it to crack. Since I’ve been leaving it in there without opening the door, I haven’t had a crack for the past 3 cheesecakes that I’ve made. Hope that helps!

      Reply

      • Jennifer
        February 28, 2014

        Okay thank you! I’ll try that.

        Reply

  • Olga
    February 13, 2014

    Thank you so much for this recipe !! I made the cheesecake today and it turned out delicious 🙂 definately will be making it again!

    Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      Fantastic! I’m so happy you enjoyed the cheesecake 🙂

      Reply

  • Marianna
    February 11, 2014

    Hi,
    Where do I get the exact same cream cheese that you use for this recepie?

    Thank you!!!

    Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      The big block is from Costco. Regular Philadelphia works great as well 🙂

      Reply

      • marianna
        February 11, 2014

        thank you very much!!!

        Reply

  • Irina k
    February 8, 2014

    Tried this recipe this morning, had it for dinner, it was amazing!!!! Thank you so much.

    Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I’m so glad you loved it! It’s seriously one of my favorites and you’re so welcome my dear 🙂

      Reply

  • Loki
    January 30, 2014

    Hi Natasha! Do u think I can substitute cornstarch for flour?

    Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      I think the flour would change the texture and flavor. I haven’t tried it, but I’m not sure it would work. I’d stick with the cornstarch.

      Reply

  • Irina
    January 26, 2014

    Amazing!!! This cheesecake is delisious! I’ve tried a couple of cheesecakes before and didnt really like all that cheese or cream cheese and then so little crust but this one is delisious with all that creamcheese….

    Reply

    • Natasha
      natashaskitchen
      January 27, 2014

      Thanks so much for the great review! I love how easy it is to make too 🙂

      Reply

      • Irina
        February 4, 2014

        You’re welcome 🙂 Yes it trully id easy and fun…

        Reply

  • Angie
    December 28, 2013

    Hi Natasha! I love your website and trying out your recipes. It’s my favorite site to go to when I need ideas 🙂 I was making this cheesecake today and had to cook it for 3 hours before it was done. I didn’t open the oven until the 1hr and 5 minutes at 225 passed. So I’m not sure why it took so long. Any suggestions?

    Reply

    • Natasha
      natashaskitchen
      December 28, 2013

      That is strange. Did you bake at 450 for 15 minutes first?

      Reply

      • Angie
        December 31, 2013

        Yes I did. I followed the instructions exactly. It was super delicious though 🙂 I will be making your recipe from now on. My guests loved it! Thanks Natasha

        Reply

        • Natasha
          natashaskitchen
          December 31, 2013

          I’m stumped. Anyway, I’m glad you really liked it 🙂

          Reply

  • Alexandra
    December 8, 2013

    Hi. 🙂 I have never made cheesecake beffore.. when u say in your recipie “leave the oven door open”, do u mean open all the way or just crack it open? Thank u so much for your time 🙂

    Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      All the way open. Let it warm your house 😉

      Reply

  • Inna
    December 2, 2013

    Hey Natasha, thank you for the recipe my family loved the cheesecake, I made it for our Thanksgiving dinner, defiantly the best cheesecake I have ever tried. It came out perfect and moist. I also added a little bit of gelatin to my blueberry sause to make it thicker because I put the topping on the top, and I added whipcream border to it. Turned out great.

    Reply

    • Natasha
      natashaskitchen
      December 3, 2013

      I bet that was one beautiful cheesecake!! Thanks for the wonderful review. I’m so glad you and your family loved it 🙂

      Reply

  • Ali
    November 13, 2013

    Hey Natasha! Can you bake two of these at the same time? I’m assuming time in oven will vary?

    Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      I haven’t tried baking two at once. I imagine the oven temp would vary but without testing it, I can’t tell you exactly how long to leave it in there.

      Reply

  • Monique
    November 1, 2013

    This recipe was fantastic. This was my first attempt at making cheesecake. It was a hit. The sauce turned out ok. I made the mistake of thickening the sauce with more cornstarch. First day it was okay, but the it sat in refrigerator, it really thickend up. The next time, I will follow the recipe to a T. I am looking forward to trying more recipes.

    Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      I’m so glad you enjoyed the recipe 🙂 Music to my ears 🙂

      Reply

  • mira
    October 27, 2013

    Im so excited to make this cheese cake. Have evrything prepped but the eggs. Is an absolute must to have eggs room temp? Please help!

    Reply

    • Natasha
      natashaskitchen
      October 27, 2013

      You can get the eggs to room temp by putting them in a bowl of warm water for 10 minutes. Easy 🙂

      Reply

    • mira
      October 27, 2013

      N.m about the previous message. I let eggs sit in warm water. Cheese cake is baking anf im sure will turn out amazing just like all ur other recipe 🙂

      Reply

      • Natasha
        natashaskitchen
        October 27, 2013

        I hope you LOVE it!! Now I’m craving cheesecake. Thankfully my cream cheese isn’t softened and I can’t make a cheesecake tonight! lol

        Reply

  • Beverly Axen
    September 24, 2013

    I baked 4 cheesecakes this past Thursday for my son’s rehearsal dinner Friday evenin and used this recipe as the basis for all of them. One I made with the blueberry sauce per the recipe. Another I made and swirled fresh raspberries and blackberries on top. Both of these I added the lemon zest to the batter. For the last two, I added an extra layer of chocolate on the crust after I cooked and cooled the graham cracker crust and put it back in to cook a bit more before cooling it and putting the cheesecake in. The first one I added 10 tsp. of unsweetened cocoa to the batter, cooked and cooled down, and topped it with real whipped cream and chopped Andes mints before serving. (I left 8 whole to put on top so people knew what it was topped with!) The last one was a regular cheesecake (remember the graham cracker crust was topped with an extra layer of chocolate) and I made a chocolate genache for the top. Before serving this one I piled it high with fresh raspberries and mint leaves. As the mother of the groom, the rave reviews I got from the meal paled with the reviews from the cheesecakes! They not only looked fantastic but tasted incredibly delightful!

    Reply

    • Natasha
      natashaskitchen
      September 24, 2013

      Wow those sound incredible. You are so creative! I’d love to see a picture of them if you have it posted online somewhere!

      Reply

  • AnnaG
    August 30, 2013

    Hi making cheesecake now ? How long should it be in the frige? Thank u

    Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      It can take few hours to cool, its best to leave it in the fridge overnight :).

      Reply

  • alana
    August 1, 2013

    Making this today super excited!!!!!!!!!

    Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      I would love to hear how it turns out :), hope you like it.

      Reply

  • monique cruz
    July 6, 2013

    Hi, i cant adjust the temperature of my oven once i open it, the temperature usually goes up. So i cant set the temperature for 1 hr @ 225°F. Can i just use water bath instead? thank u 🙂

    Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      I haven’t tried that method do I’m not sure how it would change the baking time. Make sure to bake it until its nearly set.

      Reply

  • Stephanie
    June 20, 2013

    Hi there, if I’m making a half batch (for my hubby and I) how long should I bake it for? Thanks!!!

    Reply

    • Natasha
      natashaskitchen
      June 20, 2013

      Oooh I haven’t tested that to tell you exactly. It should be nearly set in the center and no longer jiggly 🙂

      Reply

  • Lena
    June 9, 2013

    It is the best cheesecake! Will be making it again for Father’s Day, next weekend. I was able to make 2 cheesecakes from this recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      I like that idea; two shorter cheesecakes. mmm.. cheesecake!

      Reply

  • lily
    May 9, 2013

    i would like to share my all time favorite cheesecake! and it IS very delicious.
    4 creamcheese pkgs
    1 1/2 cup sugar
    1/4 cup four
    5 eggs
    2 cups (16oz.) sourcream
    1/4 cup milk
    1 tsp. vanilla

    mix everything in order and bake 350F for one hour or more. cake is fluffy and really really tasty.
    choose your topping, my favorite is cherry. ..enjoy!

    Reply

    • Natasha
      natashaskitchen
      May 10, 2013

      I just printed it off. Thank you!!

      Reply

  • Alena Fru
    April 24, 2013

    It turned out really good!
    I’ll try it with real graham crackers next time to compare.
    So the cheesecake itself is supposed end up being super fluffy and soft inside, right? I haven’t had very many cheesecakes to know;) lol

    Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      Yes and it’s supposed to be vet moist and creamy at the same time 🙂

      Reply

  • Alena Fru
    April 24, 2013

    Hi I was gonna make this cheesecake until I realized I didn’t have any gram crackers! But I do have the cheesecake crust already premade from the store. Would it be the same if I used that instead?

    Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      It should work, but homemade is always best :). Let me know how it turns out :).

      Reply

  • Anna
    April 7, 2013

    Just wanted to let you know that the cheesecake came out incredible! It rose perfectly and didn’t have too many cracks- I couldn’t believe how light and fluffy it came out! Paired with the scrumptious blueberry topping, this was an overall success. Thank you so much for all the recipes you post, your blog has really changed my whole view on cooking/baking and it’s honestly been a huge blessing in many ways. God Bless! 🙂

    Reply

    • Natasha
      natashaskitchen
      April 7, 2013

      You are so sweet Anna, thank you for such a nice comment :). Im glad you loved the cake.

      Reply

  • Anna
    April 2, 2013

    Hi! I don’t have a paddle attachment for my KitchenAid electric mixer, is it ok if I use a whisk instead or will that incorporate too much air?

    Reply

    • Natasha
      natashaskitchen
      April 2, 2013

      You can use whisk attachment on medium speed. Let me know how it turns out :).

      Reply

  • Yuliya
    March 23, 2013

    I made this cheesecake for my husband a few nights ago when his brother was coming over for dinner and my husband is very particular about his cheesecake and he LOVED it so he requested I make it again and it’s been only 3 days since the last one “disappeared”. Thank you so much! : )

    Reply

    • Natasha
      natashaskitchen
      March 23, 2013

      Awesome, I’m glad everyone love the cake Yuliya :).

      Reply

  • Tanya
    February 13, 2013

    Hi Natasha, For how long does it have to stay in fridge before serving.

    Reply

    • Natasha
      natashaskitchen
      February 13, 2013

      Just until it’s cold :).

      Reply

  • Dina
    January 19, 2013

    Natasha, I would like to share a few tips… Don’t beat the cream cheese too much, or else you incorporate too much air and the cake will crack. Also try to separate the egg whites from the yolks. Beat the egg whites until frothy and gently fold them into the cream cheese mixture with a spatula.

    Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      Thank you for the tips, I will have to try those next time :).

      Reply

  • Michelle
    December 20, 2012

    Hi Natasha! I was planning to make this tomorrow, but I have a 10-inch pan instead of 9 or 9.5. What adjustments should I make to the recipe? Thanks in advance 🙂

    Reply

  • Bella
    December 11, 2012

    Natasha thank so much for the recipe! Made it yesterday, it is absolutely delicious. The only thing for me using 5 packs of creamcheese was too much for my 9 inch springform pan. I will use 4 next time, so how many eggs do you think I should use, 6 or 5? TIA

    Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      Your springform pan must have been shorter than mine. I’d probably try 6 eggs or 5 eggs plus an extra yolk. Also use 1 1/4 cups of sugar. Hope that helps! Your cheesecake may cook a little faster since it’s smaller.

      Reply

      • Bella
        December 12, 2012

        Thank you!!!

        Reply

  • Karina
    December 1, 2012

    Hello,
    I have made this cheesecake several times and i love it!
    But the last couple of times it has been cracking in the middle and sometimes along the edges, why do you think it does that? It didn’t before : )
    Thanks!

    Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      Are you opening the oven before its done baking?

      Reply

  • Svetlana
    November 28, 2012

    Hi Natasha! I’m planning to make this tomorrow. Would putting a dish with water in the oven while it’s baking prevent it from getting cracks in it? Would I need to adjust temp or cooking time due to the water? Please help!

    Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      I haven’t tried that method. My best advice is do not open the oven till the very end! 🙂

      Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      Are you making two cakes or one cake with two jello layers?

      Reply

  • Donna
    August 3, 2012

    Hi, tried your cheesecake recipe today. When I took it out of the oven the top was a nice golden brown but had big cracks in it. Any idea what causes this? Thanks!

    Reply

    • Natasha
      natashaskitchen
      August 3, 2012

      I think the key is not to open the oven door while baking. I know it’s tempting but don’t do it, even when you switch temperatures. If you lose heat when you open the door, it won’t rise as well and is more prone to cracking. Also, did you run a knife around the edges?

      Reply

      • Donna
        August 4, 2012

        Did not open the oven door the entire time. When I took it out after the 1 hr and 5 min at 225 it already had the large cracks. Did run a butter knife around the edges and put it back in for 30 min with the oven door open. Wondering if my oven temp is off somewhat. Next time I will check with an oven thermometer before backing. Thanks! PS: Love your site and I am anxious to try some of your other recipes.

        Reply

        • Whitney
          August 25, 2014

          I’ve read that if you wrap the pan in foil and place in a water bath during baking, that prevents cracking.

          Reply

          • Natasha
            natashaskitchen
            August 25, 2014

            I’ve heard about that too, but I’ve never had to with this cake. Let me know if you give it a whirl 🙂

  • Irina
    July 27, 2012

    Thank you Natasha! All of your recipes are so good and really easy to make. The ingredients can be found anytime in the pantry. Keep posting more recipes!!:)

    Reply

    • Natasha
      natashaskitchen
      July 27, 2012

      You are very welcome Irina 😉

      Reply

      • Irina
        July 28, 2012

        The cheesecake came out good, why is it so black on the fist layer on he top, and why is it cracked after settling? I need to know what im doing wrong.

        Reply

        • Natasha
          natashaskitchen
          July 29, 2012

          The top should not be black so I would try lowering the oven rack by one notch. Also I have found that the cake rises better if you don’t open the door at all while baking and it seems to crack less when it rises better.

          Reply

  • Ashley
    June 16, 2012

    This is recipe is AMAZING! I’ve made it once before, and it was perfect. I will be making it for my husband and dad for fathers day. Thank You for sharing! 🙂

    Reply

    • Natasha
      natashaskitchen
      June 16, 2012

      Thank you Ashley. I just made it again this past weekend. It’s definitely a crowd pleaser and it’s really pretty easy for a cake! 🙂

      Reply

  • Elena
    April 7, 2012

    Okay, I’m not good at baking cheesecakes! I’m currently trying to decide if I should stick it back in the oven or let it cool and see what happens! I baked it just like the recipe said and after taking it out I thought the center was slightly wobbly but thats fine (right?) …. then after it sat on the counter for over an hour I checked the center with a toothpick and the toothpick came out wet, like wet with raw cake batter!! Is it supposed to be like this? Help!! Thanks.

    Reply

    • Natasha
      natashaskitchen
      April 7, 2012

      It’s fine if it is very slightly wobbly in the center, but it shouldn’t really be wet after an hour. This happened to my first cheesecake when I kept opening the door and looking at it; I was curious! (it loses quite a bit of heat every time you open the door). Also, did you put it back in the open oven for 30 minutes after it was done baking? Sounds like yours could use another 10-15 minutes in the oven at 250 degrees F to get it warmed through and set in the center. If it’s wet in the center, I would stick it back in the oven. Should be fine, but it might get a crack in the center, which no one will notice once the berry sauce is on. Hope that helps.

      Reply

      • Elena
        April 7, 2012

        Thanks for responding so quick! Yes, I did have it in the open oven for 30 minutes and then on the counter for an hour or so and its till wet, also mine is not as dark as yours looks in the pic. I stuck it back in the oven so will see what happens…

        Reply

        • Natasha
          natashaskitchen
          April 7, 2012

          Let me know how it turns out and how you like it.

          Reply

  • Sarah from 20something cupcakes
    April 4, 2012

    I love how high it is! Definitely bookmarking, thank you for sharing!

    Reply

    • Natasha
      natashaskitchen
      April 4, 2012

      Thank you Sarah! I love your site as well. Your photos are so crisp and bright. Looking forward to checking out more!

      Reply

  • Anetka
    January 28, 2012

    Thank you so much, this cheese cake turned out soooo delicious!!! As well as your other recipes.

    Reply

  • Sylvia
    January 18, 2012

    This is seriously the best cheesecake ever 🙂

    Reply

  • Lina
    December 23, 2011

    I made this cheese cake and it turned out soo well, and i don’t bake…the blueberry topping was delish, my family loved it, its a keeper:)

    Reply

  • Lena
    July 24, 2011

    Love Love Love it.. Made first time in my life a cheese cake and it turned out to be soooooooooo good and my husband loved it as well. Thank you.. But instead of blueberry topping i made raspberry topping since it was cheaper and I prefer raspberries, turned out to be very tasteful too.. Thank you very much

    Reply

    • Natasha
      July 25, 2011

      Raspberries sound really good. I made this last week with cherries which were also very good!

      Reply

  • Tanya
    May 4, 2011

    Do you know how to get the top to look caramelized?

    Reply

    • Natasha
      May 4, 2011

      I have no idea – besides putting it under a broiler or using a torch (I haven’t tried it myself so I can’t really recommend it). Sorry, I’m not much help here.

      Reply

  • Marina
    February 1, 2011

    This looks delicious! I will be giving this a try pretty soon. I just have one question: I bought springform pans in a set of three different sizes. So, which size should I use for the cheesecake?

    Reply

  • morgan
    December 15, 2010

    Is it wobbley when taken out of the oven?

    Reply

    • Natasha
      December 15, 2010

      Yes, it won’t be completely set in the middle. If you think it’s really wobbly, give it another 10 min. Once it’s finished, let it sit in the oven with the door open and then refrigerate till its nice and cold.

      Reply

  • morgan
    December 15, 2010

    After the filling is blended is it still fluffy or very moisty?

    Reply

  • Tina
    December 15, 2010

    Also For the sauce do you refrig it and add to the cheesecake or only add when sliced and served?

    Reply

  • Tina
    December 15, 2010

    Do you put crumbs around the spring form or just the bottom?

    Reply

  • Tina
    December 14, 2010

    Thank you!

    Reply

  • Tina
    December 14, 2010

    5 blocks as 5 8oz packages?

    Reply

  • Natasha
    October 15, 2010

    Hi Natasha,
    I just found your blog and i love it! i’m hooked onto it.
    I want to ask if I can make this cheescake in a muffin pan so I could have mini cheescake? or it wont look as good?

    Reply

    • Natasha
      October 15, 2010

      Hi to you too Natasha! ‘m not sure you would be able to get the cookie crust out of the pan. Maybe if you tried lining it with cupcake liners…. wow, I’m really not sure about that. I bet it would work in individual custard dishes (like creme brulee) and just serve it in the custard dishes. You probably want to cut down the baking time for those, but I can’t really say how much since I haven’t tried it.

      Reply

      • Isabella
        August 26, 2014

        Hey! I just wanted you to know that 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…Have Fun!

        Reply

        • Natasha
          natashaskitchen
          August 26, 2014

          That sounds beautiful and so so tasty! I can totally visualize the way you described them. Thanks so much for sharing! 🙂 P.S. How many mini cheesecakes did you get out of 1 recipe? Also, did you spray the pans to get them out easier?

          Reply

  • Anna
    November 25, 2009

    This was seriously the BEST cheesecake that I’ve tasted, you can just keep eating it no matter how big the slice! thanks for posting the recipe 😀

    Reply

    • Natasha
      December 5, 2009

      Thanks! Glad you liked it. Anna – its true, and it doesn’t help that I have no self-restraint around cheesecake.

      Reply

  • Alla
    November 24, 2009

    It’s true, I tasted the cheese cake. It’s good.

    Reply

    • Alyona
      September 10, 2013

      Natasha thank you so much, my husband and I really loved this cake, it was really delish and really easy to make, thank you!

      Reply

      • Natasha
        natashaskitchen
        September 10, 2013

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

        Reply

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