Perfect Cheesecake Recipe (VIDEO)
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
This is a make-ahead, freezer-friendly dessert that is well-loved by all of our family and friends. Watch the video tutorial and you will be a pro in no time!
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Watch the Cheesecake Recipe Video:
If you have never made a homemade cheesecake, you are in for a treat. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Top a slice with homemade Cherry Sauce or even Strawberry Sauce and it’s a winning combination!
About Cheesecake:
Cheesecakes are essentially rich cheese and egg custards baked over a graham cracker crust. It’s not technically a ‘cake.’ The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients: cream cheese, eggs, sugar, a bit of sour cream, and vanilla. The 3-ingredient crust is even easier.
Homemade cheesecakes are surprisingly easy to make and require very little active time. Your mixer does most of the work and the hardest part of the process is waiting for it to bake, cool, and chill overnight. It’s also one of the best parts about cheesecakes – they are a make-ahead dessert and also freeze well.
What Does a Water Bath do for a Cheesecake?
In searching for the perfect cheesecake recipe, we wanted to completely eliminate cracks, shrinkage, overbaking, and browning. We adapted our original (no water bath) Cheesecake recipe slightly, so if you enjoyed that one, you’ll completely fall in love with this one. Here’s why a water bath works so well:
- The center and edges of the cake cook at the same rate
- Steam moisture protects the top of the cake
- Gentle, even rise with minimal shrinkage and no more cracking!
- The cake is ultra-creamy all the way to the edges
- More forgiving and less likely to overbake
Our Favorite Cheesecake Crust:
A cheesecake crust is easy peasy with only 3 ingredients: graham crackers, sugar, and butter. You can pulse the crumbs in a food processor or blender, or put them in a sturdy Ziploc bag and roll with a rolling pin until fine crumbs form. They are also sold as crumbs to save time.
- Combine crumbs together with melted butter and sugar and stir until moistened.
- Press the crumbs into a 9″ springform pan, going up the sides slightly.
- Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
Tips for Making the Best Cheesecake:
Our best tip is to not rush the process of making or cooling the cake. Each step is important for making the perfect cheesecake. Read through this advice before starting your cheesecake and be sure to watch the video tutorial.
- Make sure cream cheese is at room temperature so you don’t end up with lumps of cream cheese.
- Beat cream cheese and sugar until completely smooth. This step is your last chance to ensure a smooth batter.
- Use the paddle attachment to avoid over-mixing.
- Scrape the sides of the bowl and the attachment frequently to ensure the mixture is smooth.
- Reduce speed when adding eggs.
- Bake until the cheesecake looks set and the center wobbles slightly when you tap the pan.
- Always chill your cheesecake before serving, or it will be soupy in the center.
How to Bake a Cheesecake in a Water Bath:
- Boil a pot of water. Boil more than you think you’ll need to ensure you have enough.
- Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides).
- Fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising and to block any boiling water from splashing into the pan (don’t worry if a little water gets in).
- Pour cheesecake filling into the foil-lined springform pan and place into a deep roasting pan. Fill with 1 1/2 to 2″ with water. It should be about halfway up the side of the springform pan.
Safety Tip: Use oven mitts to transfer the roasting pan in and out of the oven for safety and transfer slowly to avoid sloshing.
Pro Tip: How to Cut a Cheesecake:
Cheesecakes can get ugly fast if cut the wrong way. To get clean professional looking slices, dip a long knife into very hot water (I pour hot water in a tall mason jar). Once the knife warms up, wipe with a paper towel and slice through the cheesecake. For best results, dip and wipe your knife between slices.
Our History with Cheesecake!
We are major cheesecake fans over here. For years, we have perfected our cheesecake recipes with everything from No-bake Cheesecake to Mini Cheesecakes and even Pumpkin Cheesecake.
Print the Recipe below then head to the grocery store to stock up on ingredients. This is bound to become your new favorite Cheesecake Recipe!
Perfect Cheesecake Recipe
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs from 12 whole crackers
- 6 Tbsp unsalted butter melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese room temperature (4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 large eggs room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
How to Make Cheesecake Crust:
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Crush graham cracers into crumbs. In a meidum bowl, combine crumbs together with melted butter and sugar and stir until moistened.
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Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
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Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
How to Make Perfect Cheesecake:
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Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
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Reduce speed to medium and add eggs one at a time, letting them incorproate between each addition and scrakping down the bowl as needed.
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Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
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Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2" to 2" of water).
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Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-70 minutes or until center of cheesecake wobbles slightly when you tap the pan.
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Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We can’t get enough of this classic cheesecake recipe. It bakes up beautifully and you can’t beat the flavor and creamy whipped texture. Make this and you will get recipe requests.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made the cheesecake for the first time and the cheesecake part turned out fantastic, but my crust was soggy. I doubled foiled, but somehow water got in. Any suggestions? Still wonderful crustless…
Hi Barbara, it definitely helps to use the larger rolls of heavy duty foil.
Hi ! This recipe seems so easy but can I omit sour cream from the recipe or is there any substitute for sour cream ?
Hi, I think it would still work without the sour cream.
Do you butter the sides of pan before pouring in the cheesecake?
Hi Olga, we did not butter the sides.
Hi! I want to use a 8” springform pan. About for how many people?
Hi Keisha, I haven’t tested this in an 8″ so you would have to experiment. I’m not sure if it would overflow but would need a longer bake time. The serving size is towards the top of the recipe card.
I don’t have a springform pan. I realize that the presentation may not look the same, but can this be done in a glass Pyrex dish? Any thoughts on what adjustments I will need to make for baking temperature and time? I can still use a water bath.
Hi RP, I haven’t tested it that way so I can’t offer advice on that modification.
I made this cheesecake to celebrate the New Year… Oh boy was it delicious. Thank you for making everything look so easy because of your detailed step by step instructions. Here’s to making and creating more of your recipes 🙂
I’m so happy to hear that! Thank you for sharing your great review, Darlene!
Love this cheesecake!!! You made it so easy to make. Thank you for that! I’ve made it three times, perfection each time. My son is getting married this time next year and would like it for his wedding cake…I’ll need to bake 3-4 cheesecakes and transport them out of state. That means I’ll need to make them ahead and freeze them. My questions are…how long will they last in the freezer? and how long will they need to thaw in the fridge? Love your personality!!! Thank you!!!
Hi Jackie, Here is a great guide to freezing and thawing cheesecake from Taste of Home that may help.
This was my 1st time making cheesecake and I’m so happy that it came out great . Thanks for the recipe Natasha !
Yay, great job! I’m happy that you were able to make a great cheesecake on your first try!
This is the best cheesecake recipe I tried. And I tried quite a few, but ended up always a bit disappointed. But your recipe is perfect and I followed it to the letter. Thank you for sharing this recipe and the video is really helpful, too.
That’s so great! It sounds like you have a new favorite!
Made cheesecake for the first time and your recipe turned out lit! My family loved it. Thank you!
You’re welcome! I’m so happy you enjoyed it, Nihla!
Excellent recipe!
I’m so glad you enjoyed it!
Trying this recipe out today hopefully! Any idea what bake time would be like if I made mini cheesecakes instead of a full size one?
Hi Reema, that’s a great question! We do have a mini cheesecake recipe you can try here. Substitute the topping of your choice.
Hi Natasha, I just made this for the first time. Mine came out with the top looking a bit burnt, do you know why and how to prevent it?
Thank you!
Hi Maria, there could be several factors that cause it. Make sure to bake on regular conventional oven mode and not convection, which can cause it to brown. Also, make sure the cake is in the oven center, so it isn’t too close to the heating element. I haven’t tried opening it up to put foil on, but a water bath cheesecake is a little more forgiving, so that might be ok.
Thank you, will keep trying until it looks as beautiful as yours. It was delicious anyway, and gone very fast!
This is the most delicious cheesecake recipe ever!! I made it again last night for the 2nd time and it comes out perfectly every time! Thank you Natasha!! I love all of your recipes 😋
I’m so happy to hear that! Thank you for sharing your great review, Cyndi!
This was so easy to follow and soooooo good. My family couldn’t get enough even the kids were loving it. The best part it’s sooooo creamy and delicious. Thank you 🙂
That’s just awesome! Thank you for sharing your wonderful review!
This cheesecake was by far the best I have ever had. Thanks Natasha…..
That’s so great! It sounds like you have a new favorite!
Hi there Natasha
Happy New Year to You and Your Family… I did use your recipe for this cheesecake… All I can say everyone was smiling and saying how delicious this cheesecake was… Instead of using cherry topping I did, strawberry… Thank you for sharing your recipe and your expertise… Also I did it just like you did (perfect)… Again thank you for everything… Much love…
Hello Benita, Happy New Year to you and your family too! Wow, their reactions are priceless! Thank you so much for sharing that with us!
It’s awesome I made it and it’s the best recipe ever I made so good thank you so much
Hi Jay, I am so happy to hear that!
Cheesecake was absolutely delicious. I cut ingredients by half and used a 7″ spring form pan and it worked beautifully. Love the creamy texture!
Thank you so much for sharing that with me.
Absolutely amazing!! I followed each and every step exactly as stated and it turned out perfect!! I have in the past messed up when I have attempted to make cheesecake, but not with this recipe! My family loved it! Thanks Natasha!!☺️
I’m so happy to hear that! Thank you for sharing your great review, Teresa!
Hi there – my cheesecake is cooling now on the rack. It looks gorgeous so far (really hoping water didn’t sneak in). My question is when do I remove the pan – do I chill it in the pan in the fridge or do I remove the springform first? THANK YOU!
Hi Jennifer, you definitely want to chill it in the pan first before removing it. If you remove the springform before it fully cools and sets, it can fall apart.
Excellent that’s just what I did. I’m super excited to serve it with the cherry sauce! I also made a blueberry sauce (with oj, sugar, cornstarch and a pinch of lemon juice) so my family can pick their topping. Thank you for this amazing recipe and HAPPY NEW YEAR!
You are most welcome. Happy New Year too!
How can i adjust the recipe for a 7inch? Its a huge hit with my family and would like to make a smaller one for my husband and I.
Hi Jessica, I have only tested this in a 9″ pan. It may work if you have a really tall pan, but this cake may overpower a 7″ pan.
Do you think it’s ok to make half of this recipe?
Thanks
Hi Cheska, you sure can! You may need a smaller cake pan, or it will make a thin cake. I hope this helps.
Could you add some sweetened puree strawberries to the batter before baking and come out okay.
Hi Karen, I haven’t tried that to be honest, but a strawberry swirl cheesecake sounds like a tasty idea. You might add a little cornstarch or simmer the strawberry puree to make it more concentrated as straight pureed strawberries might end up a little watery in the cheesecake. Even better, you could make a strawberry sauce and then swirl that into the cheesecake.
It is currently in the oven wish me luck!
I hope you love this recipe, Sonia! you got this!
It turned out awesome!!!! Thank you so much it is one of the best I have ever had!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I am wondering if there was an error in the recipe. It says to reduce the temperature from 450F to 225F. It took 2 hours or more to bake this so I am wondering if it should’ve been 325F and not 225F.
Hi Jenny, the temperature is correct. Did you start with hot water (not warm?) Also, make sure not to open the oven while the cake is baking so you don’t lose heat. Lastly, make sure to put the cake in when the oven is fully preheated. I hope that helps.
Can I use yogurt instead of sour cream? What’s the measurement? Thanks 🙂
Hi Monique, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.
Could I possibly use yogurt instead of sour cream? Sour cream hard to find in our area.
Hi Vianca, yes plain Greek yogurt should work.
This recipe worked perfectly! thank you so much. I ended up having to just use my judgement on how long to keep it in the oven at the lower temperature, I feel that with my oven it needed to be nearly 90 minutes, but it worked out beautifully in the end. It was a big hit with our friends. I also made your cherry sauce and complimented the cheesecake well too.
thank you!
Yay, that is so wonderful to hear, Carol. I’m happy that you were able to create a lovely cheesecake. Thanks for sharing your experience with us!
Thank you for the clear instructions and great video. First time I made this and it was a success and the cherry sauce Have always been nervous of trying out the water bath method but your video really gave me the confidence to try it. Will definitely be making again. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Let me start by saying that I love all your recipes. I made this cheesecake for Christmas and followed the recipe to the letter. It was delicious but much softer than most cheesecakes I’ve made. I actually baked it a few minutes longer than what was recommended.
Any thoughts on why that might be?
Thank you.
Hi Kay, the little bit of sour cream can add to the softness – be sure not to add too much of the sour cream. Also, if using a smaller pan than what is listed, or using warm water instead of hot, it would require a little longer baking time.
This was my first attempt at a cheesecake, and I couldn’t be happier with the results. Written instructions were clear to follow and the added video was a bonus.
I’m so glad you enjoyed it, Rachel. Thank you for the wonderful review!
The best cheesecake EVER! I’ve made it and it’s always a hit.
That’s so great! It sounds like you have a new favorite!
Looks deliciouso!! Cant wait to make😋
We look forward to your feedback, Judy! I hope you love this recipe!
I made this for Christmas Eve and it was raved about by family. They kept coming back for more. This will be my go to for cheese cake. Thank you so much. I enjoy your blog.
That’s so great! It sounds like you have a new favorite!
I made your cheesecake yesterday.. I was very nervous , I don’t make cheesecakes often because of cracking.
I followed the recipe and it is great, no cracks.. a bit of browning in few spots, I’m ok with it.. decorated with some holly and looks really great.
Have not tasted yet..
My question is, I refrigerated overnite and it seems that the crumb crust is not crunchy but kinda of soft. How do I avoid that, ? I’m hoping it tastes ok..
Thanks Terry
Hi Terry, it will get a little soft in the fridge; I’m not sure there’s a true way of avoiding that. I’m glad it turned out for you!
Hello,
I followed the recipe completely but when I took it out of the fridge after it sitting over night, almost 13 hours, the middle was like custard.
Any feedback?
I only mixed about 5 minutes according to the directions
Hi Luis, was anything altered in the recipe by chance? Is your oven calibrated? Make sure you are not using the convection setting; we use a regular conventional oven. I wonder if the water got in.
Hello again,
Yes, my oven is fine. I do not use the convection setting.
It’s possible the water did get through. When I was removing the spring form from the water bath, I noticed there was water between the foil and pan.
I’ll try it again. Wish me luck! 🙂
so I am just gathering ingredients together to make this cheesecake tonight for my Christmas dessert and realized I only have 4 8 oz of cream cheese. How do I need to adjust the recipe since I don’t have the exact amount of cream cheese? I am so excited to make this.
Hi Sharon, I would adjust the recipe proportionally. You can slide the servings up or down in the recipe card which should help you to calculate. If using the same sized pan, the bake time would probably be lower, but without testing it that way, I am not able to provide an exact timing.
I have made this recipe twice now, the end results both times have been amazing!!! However, I followed the recipe to a T.. measuring stick and all for the water in the roasting pan.. and my cheesecakes have turned brown at the top.. 🙁 my oven is maybe a year old now, I know it’s calibrated correctly. I just don’t understand!
Hi Natalie, make sure you are using conventional and not convection mode. Also, make sure they are in the center of the oven and not too close to the heating element.
Followed this recipe exactly and oh…my…goodness….it turned out soooooo delish! The time and patience it takes to complete the process is absolutely worth it. This cheesecake is silky smooth, creamy, and perfectly sweet!
Hi Charlotte, I am so happy to hear that you loved our cheesecake recipe. Thank you for the wonderful review.
I have been looking for this type of cheesecake recepie. It came out beautifully. Now i just have to wait till tomorrow to try it. I also made the strawberry sauce to go with it. That is another one of my favorite recepies of yours. Actually i love a lot of your recepies. Happy holidays to you and yours
I’m so glad you found a favorite on our blog! That’s so great Maryanne! Thank you!
Hi, Natasha. Thanks for the recipe. it was the fist time my cheesecake didn’t crack. Yes!!! But… your cheesecake looks really light creamy color mine was a bit more brown than i wanted. Some recipes suggest tenting the cake with foil, but my dumb question is how can you do that if you are not supposed to open the oven? and one more thing. 6TBSP of butter seemed like a lot for the amount of crumbs. it seeped though and the bottom of the spring form {the outside} was absolutely covered with it
Hi Natalia, make sure to bake on regular conventional oven mode and not convection which can cause it to brown. Also, make sure the cake is in the center of the oven so it isn’t too close to the heating element. I haven’t tried opening it up to put foil on, but a water bath cheesecake is a little more forgiving so that might be ok.
What is your secret to transferring the cheesecake to a cardboard circle to be able to box and travel with? I have no luck with a parchment paper circle cut out on the bottom. still wants to stick to the pan. HELP!
The easiest way is to travel with the cake still on the springform pan bottom.
I’m making one for a friend and don’t want to send my bottom. That’s what I’ve done prior.
So I used this same recipe to make 4 mini cheesecakes, does anyone know how long I should bake these for since they are minis?
Hi Kali, I have not really tested that to advise. You might have to do an experiment on that one, please share with us how it goes if you try it! I also have a mini cheesecake recipe if you would like to check this out.
do I have to use the water bath method I am not sure what will happen if I don’t
Hi Denny, this recipe works using the water bath method. You can read this portion in the recipe What Does a Water Bath do for a Cheesecake? or you can also use my no water bath cheesecake recipe.
When I bought my list for this I accidently bought Honey Crumbs instead of regular. It was great! So for an extra touch of flavor try it! They do not overwhelm just add a nice touch.
I’m so glad that worked out! Thank you for sharing that wonderful review!
I made this and my family raved how good it was. I have made 3 of them now .Guess what everyone is asking me to drop off for Christmas??? LOL TY TY TY for this. It is the best ever. My hubby’s favorite dessert is Cheesecake so this puts him in heaven (and me on the nice list) 🙂
That’s just awesome! Sounds like you found a family favorite!
Is there any replacement to sour cream
Hi Fatima, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.
I think you can also use creme fraiche instead of sour cream
Thanks for the suggestion!
You are welcome. I have made this today for a friends birthday tomorrow. Problem I had was the lowest my oven goes to is 120C the 225F I believe is 107C. It seems to have cooked OK in fridge now but my damn cling film got caught on the top and pulled part of the top off, all I can think to do is dollop the strawberry sauce on to that middle bit. Will see how it comes out tomorrow, as I did have a bit of water under the cake pan. Fingers crossed. Xx
Hi Christine, I think that will for great! Some strawberry sauce, or you can decorate the top with some fruit.
Hi, me again with update. I ended up having to cut a slice out to make sure it was okay. It tasted divine but seemed a bit too soft in the middle, this could be to do with water getting in or the fact that I had to try and adjust my oven to get the lower setting, not sure. I ended up taking the strawberry sauce to my friend in a small tub. I did see online something called an easy cheesecake silicone wrap which I believe some people use instead of the foil wrapping but there is no way i am paying the amount of money they are asking for these. I was wondering whether to use a normal deep cake tin (not loose bottomed)slightly larger than the tin using for cheesecake and maybe putting the cheesecake tin inside this then no water could get into it but it may adjust the cooking time? What would your thoughts on this idea be please Natashia. Many thanks Christine
Thank you so much for the detailed video and recipe! It was absolutely delicious!
You are most welcome! I’m glad you loved it.
Hi Natasha,
Can I use light sour cream?
Thanks.
Hello Ashley, I haven’t tried that yet but I imagine that will work just fine. If you do an experiment, please share with us how it goes.
hi natasha
Is it ok to use 35% whipping cream instead of heavy whipping or double cream as i am having a hard time to find a heavy whipping cream.
Hello Mona, I think that will work just fine. If you do an experiment, please share with us too how it goes.
I love this cheesecake!!! It is perfect every time! I always make it in my 9 inch pan. If I make it in a ten inch pan do you know what the cook time or temp would be??
Hi Amanda, I haven’t tested this in a 10-inch pan so you will have to experiment, but it should bake up a little faster in a 10-inch springform.
I made this cheesecake it was the best I ever made no cracks. Rich and creamy stands high
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha! Planning to make this cheesecake for christmas. However, I dont have a stand mixer and only have hand mixer which doesnt have a paddle attachment. How can I avoid over mixing it? Thanks
Hi Mara, a hand mixer will work, but you might reduce the mixing level a touch, so you aren’t adding too much air to the mix.
Cheesecake looks delicious!!!!
It is so good, I hope you can try this!
Hi Natasha, I follow you on Facebook and love all your recipes, yesterday I made your New York cheesecake but today when I took it out from fridge I almost started to cry, It was runny and and fell apart, you could eat it like soup 😢I was so upset and I followed your video to every detail, unfortunately it was a flop
Hi Lina, sorry to hear that. I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?
Check that your oven temp is accurate. All my cookies were flat no matter what. I got an oven thermometer. It was running 20° higher!!!! I was able to calibrate it (that you you tube) and now it’s running correctly and my cookies are no longer flat.
Good luck!!!
I ended up having to bake this closer to 2 hours and i even turned temp up to 250 the last 1/2 hour. Very slightly brown on top, but the entire top was jiggly. I cooled completely and shortly after releasing the ring, the sides started to collapse. Not sure if the inside center is done or not. I did do a probe of inside temp and was 155 degrees. We will see if it is pudding or not by morning after spending the night in fridge.
Its in the oven as we speak an I am terrified it won’t come out rite 😂
Hi Gretchen, if you’re already at the oven stage, get excited! The oven does the rest of the work. I hope you absolutely love it.
Oh Natasha I just make the cheesecake and looks perfect but i don’t know when I cut it is runny I left it in the fridge over night
Please help I am so disappointed with my self
Hi Coco, I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?
Hey Natasha,
currently baking the cheese cake and I did add a water bath but in the first 15 min of baking, the cake started to brown already. I’m not sure if its the oven or if maybe I added too much water ? has that every happened to you?
Hi Lisa, it may turn slightly brown, but it should not burn! The brown color should not affect the taste, although it should not turn brown with a water bath. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.
One reader asked about the volume of this using a different pan. Below is what works for me.
First of all, the flavor and texture is incredible!
This is the same recipe I use only I bake mine at 200 over night or for 5-6 hours. It can’t over-bake at this temperature.
The water bath holds the pan at 212°F. Above that, the eggs curdle (scramble). But you can do only one at a time. Using my method, (borrowed from a Washington Post article) you can do them all at once.
My recipe (borrowed from America’s Test Kitchen gluten free baking Vol 1) calls for more ingredient amounts so that the 9-inch pan is almost level full but it doesn’t spill over when using the low temperature bake. You could split the difference between the volumes listed in Natasha’s and my recipes and it would still work fine. It’s very forgiving.
Brown the top after baking if desired. I generally decorate mine with kiwi fruit or fresh berries so browning would not show anyway. The tartness of the kiwi or berries compliments the sweetness of the custard.
So, Here goes: Makes one 9″, or (2) 6″ plus (1) 4″ or (8) 4″ spring-form pans.
Custard:
• 2½ pounds (5-bricks) cream cheese, softened
• 1½ cups sugar, divided
• ⅛ tsp salt
• ⅓ cup sour cream
• 2 tsps lemon juice
• 2 tsps vanilla extract
• 6 large eggs plus 2 large egg yolks
1 recipe of your favorite crust.
Thank you fo sharing hat with us!
Thank you for sharing,I’m going to try this…
I had a tried and true cheesecake recipe but I lost my home in a California wildfire I’ve been scouring the internet looking for a similar recipe to what I had… but so far not much luck so decided I’d try to use bits and pieces from recipes to get what I hope will be what I had.
That’s great, let me know what you think. ENJOY!
Hello
Could let me know what to substitute eggs with in the baked cheese cake
Thank you
Hi Pooja, unfortunately, I have not tried making this cheesecake without eggs to advise if it would work. I have a recipe for an eggless Chocolate Cake you can try.
Didn’t see recipe for cherry topping in your notes?
Hi Rob, here’s the Cherry Sauce recipe.
Could you send me the link for the cherry topping and also do you have a raspberry one. I love all your recipe so delicious. Thank you
Thank you, Bonnie. Sure, here’s the Cherry Sauce recipe.
This is so delicious! I’ve made it twice and both times we manage to finish it in less than a week (quite a feat for a 9-inch cheesecake). My family also thinks that this recipe tastes even better than Cheesecake Factory’s cheesecake, which I think is the highest of compliments. The only issue I have with this is that the sides don’t come off clean. The second time I made it, I even buttered the sides, it was better, but still doesn’t come off as clean as in your video. I’m wondering if you have a solution to this problem?
Thanks!
Hi Sharon, a non-stick pan helps and also making sure it’s fully cool. If it still isn’t coming, off, running a thin spatula or knife around the edges will do the trick.
Hey natasha, love your recipes. I recently tried the cheesecake but there was something amiss. I think i messed up the temperature. It was getting brown from the top :/ help!!
Hi Samiya, it may turn slightly brown but it should not burn! The brown color should not affect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.
Hi Natasha,
Recipe came out great, no cracks and tasted wonderful, but I need some help. I chose to use gingersnap cookies instead and the crust stuck to my pan. Idk if I used too much butter or if the water from the water bath got into my pan even though I used a lot of foil to ensure that wouldn’t happen. Any suggestions? Thank you so much!
Hi Josh, I haven’t tried that with gingersnaps to advise but I can’t imagine that would be the culprit. Water will always find ways if there were any cracks or openings but with a quality pan that shouldn’t happen either. Without being there it is hard to say.
Dear Natasha,
Would it be ok to reduce the ingredients to half for an 18 cm pan? I bought everything today and will try it next weekend.
Love youe receipes 😊
Thank you,
Elena
Hi Elena, I worry a full recipe would overpower that pan but a half recipe may work! If you experiment, let me know how you liked the recipe.
Did you try half the ingredients? I was wondering the same and wanted to try a smaller one as well
Hi Natasha! I’m not sure what happened, I followed directions step by step, watched your video, and the top of my cheesecake burnt only 10 minutes into baking at 450. What could’ve gone wrong?
Hi Brynn, it may turn slightly brown but it should not burn! The brown color should not affect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.
Hi Natasha! Have made this cheesecake multiple times following directions to the T! Tasted great every time but has brown spots on it. Is it my oven temperature?
Hi Manju, I couldn’t really tell as I was not able to see the whole process of how you made this but that never happened to me before. It could be due to air bubbles in the batter or an initial high temperature in the oven.
Hi Natasha, I would like to know if I can use a cast iron roaster to bake the cheesecake? Please let me know. Thank you.
What I meant is, can I use cast iron roaster for the water bath? Thanks alot.
Hi Danna, I haven’t tried that so I’m not sure how it would affect the bake time. You might google that for specific baking instructions.
Sorry what I meant is can I use a cast iron roasting pan for the water bath? Thanks
Hi there! Love your videos and content. I wanted to ask, if my oven is too powerful, should I lower the temperature when baking or still just follow the directions of the temperatures you put?
Thank you! I appreciate it!
Hi Josh, I would reduce the temperature if you know your oven runs hot. Also, just to note this recipe is written for a conventional oven so if you have that option, I would avoid using convection.
Thank you so much! I appreciate it!
Hi Natasha. What exactly is cream cheese? I’m in UK, where can I find it? Many thanks
Hi Julia, Cream cheese is a soft white cheese and is sold in most major supermarkets. If you put “cream cheese” into the search engines of most UK supermarket websites, then you will find that they will bring up Philadelphia and soft white cheese
Is it possible to freeze this or not so much?
Hi Mandy, yes this freezes well! If you are freezing an entire cheesecake, simply wrap it in plastic wrap or aluminum foil, then place it in an airtight container
I love this recipe!! I followed this recipe perfectly and somehow my cheesecake was slightly softer than usual. I baked it for 70 minutes should I have baked it a bit longer? Or perhaps is it the moisture that made the cake softer than normal. My crust was also chunky and falling apart as I was slicing the cake. I did press down the crumb mixture into the pan as tightly as possible. Please help if you can!!!
Hi, make sure to pre-bake the crust which definitely helps for it to keep its form. Also, if your water isn’t hot in the water bath, you would need to bake longer for the cake to reach the correct temperature at the center.
Absolutely amazing cheesecake! My adult children can’t stop talking how it was the best they had ever eaten. It will now be on our Thanksgiving menu, along with Natasha’s turkey recipe! Love love the videos you provide, too!
That’s so great! It sounds like you have a new family favorite, Cindy!
My first time baking a cheese cake and it came out perfect. Topped it with Natasha’s strawberry sauce….Out of this world!!!! Wish I had an option to attach a pic to my review.
I’m so happy to hear that! Thank you for sharing your great review!
Hi! Should I half this recipe if im using a 7” pan or a conversion if you have any? Thank you so much!
HI Danica, I haven’t tried this in a 7″ to advise. I imagine this recipe will need to be cut to 3/4 or 1/2 of the recipe.
Followed this recipe and the cheesecake came out delicious! My family said it tasted just like a restaurant cheesecake. Thank you for the pictures and the easy to follow steps!
That’s just awesome, Hilda! It’s one of our favorite recipes! I’m so glad you all enjoyed it!
Hi Natasha,
Can you please confirm the exact amount of cheese that is required for this recipe?
Thanks
Hi Alisha, please check this recipe card to see the complete list of ingredients.
Just to re-confirm for cream cheese measurement: “2 1/4 lb cream cheese room temperature (4 1/2, 8-oz packages).” I would need 8-oz of 4.5 packages? Really don’t want to go wrong on that.
Thanks
Hi Alish, yes that is correct. If you use 8 oz packages, you want to use 4 1/2 of those packages.
Great thank you so much. Will definitely share with you soon!!
Thank you and enjoy!
I made this with an Oreo crust and chopped Oreos layered in… it was AMAZING! A big hit my family! Thank you!!
I’m happy to hear that! Thanks for sharing that with us, I will try using Oreos too next time.
Can I substitute full fat Greek yogurt in place of sour cream? Thank you, sandy
Hi Sandy, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.
Could you use a hand mixer or is the stand mixer with paddle an absolute requirement?
A hand mixer will work, but you might reduce the mixing level a touch, so you aren’t adding too much air to the mix.
I made this cheesecake for a birthday. I was disappointed I guess it wasn’t cooked enough. I baked it the first fifteen minutes then turned heat down and cooked probably another hour and twenty minutes or so. When we cut it next day it was super soft and almost like it was melting. Tasted good but you almost had to eat with spoon. I’m sure it was operater error
Hi Linda, did you possibly use a smaller pan (which would make your cheesecake taller)? Also, did you start with boiling hot water in the pan? Lastly, you might check the temperature calibration of your oven since some ovens can run cooler. I hope that helps to troubleshoot.
What is the easiest way to get cc off bottom of springform pan to something else without tearing up the crusts?
Hi Ellen, we usually serve right on it; it may be possible to move once set, but sliding something thin – a spatula, maybe? Underneath that cake.
I don’t serve with the bottom of the spring form pan attached. Before baking, I line the bottom of the pan with parchment paper. After the cheesecake has been refrigerated 24 hours, I flip it on to a flat plate, peel off the parchment paper, and then flip the cheesecake over on to the plate I am going to use for presentation. Works well. If the cheesecake is too soupy, try letting it cool in the oven with the heat turned off. This also helps the cheesecake cool without the top cracking.
Thank you for sharing that with us, Lucille!
“Cover and chill in the refrigerator overnight to fully set before slicing.”
Wait, What? I’m afraid THAT is NOT going to happen around here. Might get a few hours till I go to bed.
How bad will it be if the next morning if a couple of sices are missing?
I’ve placed your page into my favorites. Great stuff!
Haha! I know exactly what you mean! I’m so glad you’re enjoying our recipes!
Hi Natasha,
I just love watching you bake and trying your recipes. I would like to bake this for the holidays for some friends, but how do I get the cheese cake off of the bottom part of the spring form pan without breaking up the bottom
Hi Aldyth, a tip that works well is to line the bottom with a ring of parchment paper so it transfers easier.
Hi Natasha… I’m looking forward to making this… Would I be able to add fruit sauce to the cheesecake like a raspberry cheesecake or strawberry cheesecake??? Would it affect how long I leave it in to bake??
Hi Tamyee, I have tried topping this with jam but I haven’t attempted a swirl or bake in fruit. If you happen to experiment I would love to know how you like that.
Baked as directed but top of my cheesecake browned a bit while cooking for the 15 min in 450 oven . Why did this happen. Have made cheesecakes for years and tried this recipe. Did the water bath too. Followed recipe to a t . Never had this happen before . And it cracked too. I thought the water bath was supposed to keep it from cracking. So disappointed this happened. I think I will try it again sometime , but am going to stick to my moms recipe. Still would like to know why it browned on top and cracked ? ? ? Anyway I love your recipes and have made lots of them. Enjoy your website, and will try this again sometime. Thanks in advance for any response. Susie
Hi Susie, I haven’t had that happen but I am always happy to help troubleshoot. This could happen if you use convection bake settings or place the cheesecake too close to the top heating element. This can also happen if you set the oven to broil. I highly recommend reading through the post which addresses most issues with cheesecakes as well as watching the video to see where things may have gone wrong.
Hi natasha I love all your recipes . They are delicious.I made this. cheescake and it was good .I bake it for 60min and followed your instruction my problem is some part of the cheesecake is little bit soupy .
Hi Flor, was anything altered in the recipe by chance? Is your oven calibrated? Make sure you are not using the convection setting, we use a regular conventional oven. I wonder if the water got in.
Thank u for your reply. I will try to bake this cheesecake again coz my husband loves it. You must be right probably the water got in to my cheescake coz everything is fine I follow exactly your recipe and my oven is okay. I will let you know how it goes time.thank u
Yes, I would love to know how it goes.
Love your recipes Natasha..Simple and it’s ingredients that we all have in our kitchen.. and love your sense of humor.
You’re so nice! Thank you for the wonderful compliment, Terri!
Hi Natasha,
Your cake recipes are classic ,easy and delicious.I bet your other recipes must be good too but I am vegetarian so I can follow only dessert recipes..
I have made this recipe twice and it turned out awesome. Gonna bake one more coming weekend.First time I tried with half and gained the confidence with the full recipe. One of my friend commented “Best cheesecake ever”.I love your Russian Tiramisu cake recipe ,don’t even remember how many times i made that.. Thank you for your hard work ..keep it up
Hello Sonu, I love reading good and inspiring comments so thank you for sharing that with us. So great to hear that making this cake was successful, I hope that you love every recipe that you will try!
I have made 4 of these cheese cakes… in 10 days!!! It’s simply amazing!
However, what’s annoying me is that it’s always coming out a bit yellow & brown patches on top. Should I reduce the egg yokes? Cover the cake with foils while it’s in the oven? I have an electric oven
Hi Aiman, it could be due to hot spots in your oven. I also have an electric oven so I don’t think it’s due to the type of oven but likely hot spots or possibly your oven runs a little too hot. Also, avoid the urge to over-bake or bake at too high of heat.
This cheesecake turned out delicious but my crust got soggy from the water even though I wrapped it really well. I’m not sure what happened…
Hi Anita, I wonder if the water got in. I love to use those extra-wide sheets and then double it just in case the foil tears.
Hi Anita,
Same happened to me and I used 2 sheets of extra wide heavy duty foil with no seams or tears. Cake itself was wonderfully tall and light but the crust was disappointing as about 1/4″ of water was in the bottom between the foil and bottom of the springform pan, so when I saw that, I knew the crust would be soggy. I was careful pouring the boiling water in around the foil covered pan.
I wondered if this is what caused me to have to bake much longer than recipe suggested. Tasted wonderful, crust disappointing :/
Natasha, any thoughts?
Hi Natasha! I tried this cheesecake and it turned out perfect!
I’m so glad you loved it, Ella!
Hi Natasha can this recipe also work if I want to make it into cheesecake cupcake too??and can I make it without the crust??thanks
Hello Sabrina, I have not really tested that to advise. You might have to do an experiment on that one, please share with us how it goes if you try it! I also have a mini cheesecake recipe if you would like to check this out.
Hi Natasha, Im a big fan of your btw! Im planning to prepare this tonight for my husband birthday =P. hehe. i have question though, can i reduce the eggs to 3 or 4 maybe? will it have a significant impact on the taste otherwise i will just stick to you recipe. Thanks!
Hi, it would probably affect the texture and prevent it from setting correctly.
I have followed the recipe to the T but the top got brown at only 7 minutes in. Will that affect the taste? How could i have avoided that? It cooked in the water bath S specified. Should i have covered it?
Hi Brandi, The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
It’s a perfect recipe I just made it it comes out great
I’m so happy you enjoyed that!
Looks like the way I make mine .
Love all your recipes !
Tip … try cutting it with dental floss . Unflavored of course , it really works !
Thank you for sharing that awesome tip with me! I’m so glad you enjoeyd it!
Where did you get the sheet pan your husband famous ribs where on?
I believe that is from Williams Sonoma.
BY FAR the most perfect cheesecake recipe ever. This is a must! It’s the right amount of sweet, creamy yumminess you will try and you won’t regret it. It was a huge hit and I will be making again and again. If you follow the instructions to a T you will have a cheesecake that looks just like Natasha’s 🙂 a true crowd pleaser!
Love it! That is such a sweet comment, Jacky. Thank you so much for your amazing review!
Hi Natasha,
Can this be made in an aluminum pie pan so that it can be easily gifted to a relative?
Hi Franky, I haven’t tested it that way but it would overwhelm an aluminum pie pan and would need some modifications.
Hi Natasha
Can I make the crust go up the sides? Thanks!
Hi Audrey! That could work! I would love to know how you like this recipe testing that!
Oh my!! This was incredible! A big hit with my family! I served with a topping bar so everyone could pick caramel sauce, chocolate sauce, nuts, whipped cream, etc.
The only thing that went wrong for me was the top browned. But it still tasted great!
THat’s a great idea! I love that! Thank you for sharing this wonderful review Carla!
My first attempt the top went dark too, so the second time I made it, I lowered the rack, and there was very little browning. I am making it now for the 3rd time, and lowered the rack even more. I think it will take care of the browning.
Hi Natasha,
I have tried many of your recipes and had compliments on every single one.
Thank you for sharing, you’re the best!
You’re welcome! I’m so happy you enjoyed it, Helen!
I have been making cheesecake for a long time, but saw your site and decided to try yours. It was amazing. So many compliments. The best ever!!!!!!! Thank you.
Fantastic and love it! Thank you for your excellent review, we appreciate you sharing it with us, Pam.
Amazing work with the recipe Natasha!! I love your recipes! My cheesecake on top turned out a little browner than yours. It was still delicious though😃
I’m glad you loved it, Ruth!
I tried this cheesecake and it was delicious! Lovely texture
I’m so happy you enjoyed that!
It says 12 whole crackers & also graham crackers ??? I was confused , is this 2 types of crackers
Hi Diana, I mean 12 individual graham cracker cookies (rectangular shaped).
Hi Natasha! What does sour cream do in the cheesecake? Can i replace it? Or just drop it?
Hi Karine, if you don’t have sour cream, Plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it may work.
Hi, Natasha! Can I use turbo broiler/ halogen oven to this recipe? Thank you.
Hi Tin, I’m not familiar with that type of oven or what modifications are necessary for baking with such an oven. You might google that one.
Hi I love your shows and your children are so cute. I made this cheesecake and thought I was doing everything right. However instead of baking it at 225 instead I baked it at 325.when I took it out I removed the cake from the water bath right away trying to save it. It’s cooling now I wonder if I should scrap it and start over? What do you think?
Hi Lois, a water bath cheesecake is pretty forgiving. If it sets, I definitely would still proceed with chilling and enjoying it.
Hi Ms Natasha
I made this recipe of your’s and it is my first time doing this cheesecake recipe and it was amazing!!it wasn’t perfectly perfect but i did my best!!Thank you and Godbless
I’m so happy to hear that! Thank you for this great review Rebecca!
Hi Natasha,
how much is there fat in the sour cream you use?
Can ”candi buisquits” be used instead of graham buisquits?
Thank you😀
Hi Ritta, I haven’t tried using candi biscuits yet to advise. You might have to do an experiment but please share with us how it goes. I’m also not sure about the fat content, but you can check that out in the nutrition label of the sour cream that you will be using.
Can’t his be made ahead of time and frozen until ready to eat?
Yes, this is a great make-ahead dessert and it freezes well! If you are freezing an entire cheesecake, simply wrap it in plastic wrap or aluminum foil, then place it in an airtight container
I was super excited to have friends over so I could have an excuse to make this cheesecake. I was busy trying to multitask and didn’t check if the foil was secure enough, end up with little water in the pan, my crust was ruined! The top part was still good. Oh so good!!! Did not serve to the people coming over… they got strawberries for dessert 😂 .
Me … in the other hand…
I made some more crust, trashed the soggy bottom, add perfect looking top to the new crust and eat almost half cheesecake by myself 😂 ( had to freeze the other half to not eat all in a day)
Thank you again for another delicious recipe!
Oh no, lesson learned though! I’m sure you’ll get it right and perfect next time.
Hi Natasha! I made this last night and it is perfectly smooth and level like you said! My only disappointment is that the outer edge is slightly golden brown. I only cooked at 225 for 60 minutes before I checked it. Any ideas to keep the top an even color?
Hi Chris, The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
Interesting. I did do a water bath with 1 1/2″ of boiling hot water. Maybe my oven is just hotter than the digital readout?
That is possible! I do recommend an in-oven thermometer to be sure it is calibrated
FYI I just used your #natashaskitchen on my instagram if you would like to see the color on the top. Great recipe! It was delicious!
I can’t wait to see it! Thank you for sharing that Christopher!
I did not see the accompanying recipe for the cherry topping on the cheesecake. Please include.
Hi Roberta, I have it linked a couple of times in the recipe above, but here is the direct link to the Cherry Sauce.
Hi Natasha! That cheesecake looked perfect! Can you let me know if yoghurt will work instead of sour cream?
Thank you! Plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.
hi natasha. love ur recipes. i m going to try mking cheesecake for the veyr first time. i want to ask that i have an 8″ springform pan. and i want to make half the recipe. will it be ok in an 8″ pan or should i change the pan or make the full recipe?
appreciate ur help.
Hi Ammara, I haven’t tested it that way so you will have to experiment. If you do make a half recipe, keep in mind it will probably bake faster.
thanks. for now i m planning to make full recipe as it is my first time with the cheese cake. hopefully it will come as expected. will try making half next time
I hope you enjoyed that!
How to transfer the cheesecake onto another plate without breaking it? Should I put butter paper under the biscuit crumbs layers?
Hi Mariam, you might try compacting the crust a little less. Another tip that works well is to line the bottom with a ring of parchment paper so it transfers easier.
Could I use the same recipe to make keylime cheesecake ? How much keylime would I need to add ? 😅😅
Hi Suzanne, I haven’t tried that to advise of the measurements. If you do an experiment, please share with us how it goes.
If I want to bake a small cake, I shall half everything stated in the recipe right?
Hi Melissa! That’s right! Simply halve the recipe.
Hi did you try to half the amount if yes what is the cooking time for the half of the amount?
Thank you
My first time making a water bath cheesecake. I have done it the other way the no bake. I followed everything to a T. So I hope it turns out good. I will put a picture on Facebook tomorrow when it sets. Thank you again.
Sounds good, Daphne. I hope it comes out awesome! Please let us know how it goes, we would love to know.
Delicious cheesecake! This was my first time ever making a baked cheesecake & WOW – extremely delicious.
Thank you for sharing this amazing recipe & for all the other amazing recipes.
You’re welcome, Tammy! I’m so glad you enjoyed this recipe!
Hi Natasha, the cheese cake was great. How can I make banana cheese cake or strawberry cheese cake? Thanks
Thank you, I’m glad you enjoyed it! You can check out my No-Bake Strawberry Cheesecake Recipe or No-Bake Cheesecake with Strawberries.
How about with banana’s flavor?Should I add banana to the mix?
Hi Fatin, I haven’t tried adding banana yet to advise how the result is going to be. If you will do an experiment, please share with us how it goes.
Hi I have a question about the crust! I’ve made it twice & the topping comes out great but my crust is literally stuck to the pan! When I move the cheesecake to a platter, all the crust comes off and I’m only left with the topping. How do I prevent this? Please help asap!! I use a Wilton non stick spring form pan
Hi Bianca, you might try compacting the crust a little less. Another tip that works well is to line the bottom with a ring of parchment paper so it transfers easier.
Hi Natasha, I was wondering if using a regular hand mixer is ok when making this as I don’t have a kitchenAid stand mixer here with me. Thanks so much for the help. I love all your recipes an videos.
Hi Denise, a hand mixer will work but you might reduce the mixing level a touch so you aren’t adding too much air to the mix.
Hi Natasha
Love your recipes.
I try to make this cheesecake. When I went to check on the cheesecake at the hour mark in the oven, I noticed my cheesecake had a crack at the top.
Do you know why that happened?
I followed the recipes directions.
Could it be I used a convection oven?
Hi Jessica, it was probably due to the convection setting. We use a regular conventional oven.
Natasha. I started cooking about 2yrs ago and love it. Found your site one day and now you guys are my go to place anytime I want to try something new. All recipes turned out great so far…except my cheese cake. First time making a cheese cake. Followed the recipe to the word but found it was still runny in the middle after I had it in the fridge overnight. Any suggestions?
Hi Randy! I’m so glad you’re enjoying our recipes, that’s so great! I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?
I made this for my Husband’s birthday and it turned out wonderful! It was my first time making a cheesecake! Thank you for sharing this recipe! Question, have you ever attempted to add chocolate chips? Like A chocolate chip cheesecake!?
I’m so glad it was successful! I haven’t tried that but you can experiment on that and share with us how it goes.
My first time trying one of Natasha’s recipes. The cheesecake came out perfect. No cracks and the only thing I altered was I used more graham crackers, butter and added a tablespoon of brown sugar for the crust. I wanted additional crust for the sides.
So great to hear that your first recipe was a success! Thank you for sharing your experience with us.
This is sooo good. I made it last night. The first time I do a cheesecake! I want to surprise my hubby with his favorite dessert.
I’m so happy you enjoyed that. Thank you for sharing that with us, Wilma!
What is best way to freeze this cheesecake recipe?
Cheesecakes are a make-ahead dessert and also freeze well. If you are freezing an entire cheesecake, simply wrap it in plastic wrap or aluminum foil, then place it in an airtight container
Is it possible to add white chocolate to this recipe and still have it come out the same as it does without it? I tried adding white chocolate to a different cheesecake recipe and it didn’t get firm in the middle. Thanks for your help. Btw, I have made all your cheesecake recipes and they are all fantastic. My great-grandchildren love the mini-carmel cheesecake bites.
Hi Nancy, to be honest, I don’t have a video on how to make a chocolate cheesecake but thanks for your suggestion, and if you so experiment with white chocolate please let me know how you like that
Natasha I did everything by the recipe but my cheesecake started to turn brown is there something I need to change or do? I’m scared it will burn
Hi Olesia, The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
LOL. A beautiful goofball having FUN!
WHAT is up with the waffle texture on bottom of the pan?
HoW is the easiest way to transfer to any other container, disposable kind.
I give them away anonymously for fun and smiles.
Thanks! I enjoy the videos! Oh, and you and your antics.
Hi Kevin, most springform pans have bumps on the bottom of the pan, the bumps help keep the cake from sliding. I haven’t tried transferring it, we serve it right on the bottom piece. You are welcome to try sliding it off but I worry it may break apart. Thank you for the wonderful compliments, I’m glad you’re enjoying our recipes!
I have slid cheesecakes off of those bottoms to take them elsewhere. Run a long wide metal spatula underneath the crust, all the way around then push it onto whatever you want to serve it on, with a wide spatula. Easy does it 😉
Hi, I’ve used parchment paper n works great..
Hi Natasha!
I really like your recipes and I want to try out as many as I can.
You use cream cheese in many of your recipes.
I live in Germany and I want to get the closest to the original taste of your cake but cream cheese is not always cream cheese in Germany!
Can you tell me which brand you always use?
Thank you!
Your fan, Janina
Hi Janina, we usually use the Philadelphia brand or the Costco Raskas brand cream cheese. I hope that helps.
Hi Natasha, I’m making the perfect cheesecake this is my second time. First one came out perfect my second one is still in the oven for 25 more minutes and is turning completely brown. I’m making it the same as the last one and have no clue why this is happening. Any ideas? Love your recipes.
Hi Linda, The brown color should not affect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section. Also, is it positioned in the middle of the oven?
I love this recipe! Do I need to change the cooking times if I use 2 – 4in springform pans?
Hi Patricia, I haven’t tested it that way so I can’t say for sure. I would go off of visual cues but the good news is, that even if you over-bake this cheesecake, it is very forgiving and will still taste great.
Hi I’m Carol from Trinidad,
I tried this recipe, my first time trying my hand at cheesecake so I proceeded cautiously. I decided to half the recipe for trial and error sake. The method is pure perfection. I may need a non stick pan and wider foil but the cheesecake still is perfect . Even better overnight Definitely making this again, it really is perfection!!! Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! This is the FIRST time I’ve made a cheesecake and (of course) water seeped through. I double layered the foil and everything but I was wondering if you had a suggestion on what I could do afterwards to make sure it’s not soggy when serving. I’ve refrigerated overnight and still feels a bit soggy. I’ve read online that putting it in the broiler upside down works but I don’t want to ruin the pretty top. Any suggestions? Also, LOVE your recipes!! So delicious!
Hi Faith, make sure to use 2 of the wide sheets of foil. If foil is overlapping (as with using regular smaller rolls of foil), it will likely seep through.
Hi Natasha
Why does part of the white cheesecake edge go brown during the cooking stage. This has happened to me twice during the first 15 mins.
BTW love the cheesecake.
Hi Fran, The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
Hi, Natasha. I was thinking of making the cheesecake for my brother’s birthday but I couldn’t get hold of any sour cream. Do you think I can substitute the sour cream with full fat Greek yogurt? If yes, then please write me the amount. Looking forward to your reply
Hi Tasmiah, Plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it may work.
Your recipe was perfect and by using the bain marie I didn’t get any cracks. I love seeing your videos along with the recipe.
So great to hear that, Daphne. Thank you for an awesome feedback!
This cheesecake is absolutely amazing! So far, I have made the tres leches and shrimp Alfredo recipes as well. Natasha’s recipes never fail! Always amazing. Definitely my “go to” whenever I want to get creative in the kitchen!
I am so happy that you loved the recipes that you have tried. Thanks for sharing that with us!
how do you print this nice cheesecake recipe
Hello, you can go to “Jump to recipe” Click Print and save it on your computer first before printing.
Hi. Looks delicious. I don’t hv sour cream.any option for that?
Hi Uma, I haven’t personally tried a substitute yet but someone else shared this “Hello again tried the cheesecake was delicious. I substitute the sour cream with a half cup of yogurt, zest, and juice of 1 lemon.” I hope that helps!
I made this and my family loves it. Thank you for sharing your recipes 🥰
So wonderful to hear that !Thank you for sharing that with us.
Please help me… I made you’re cheese cake but the only thing is the crust came out wet but the foil was so dry I wasn’t happy. Please tell me what I did wrong.
Thank you
PS I really enjoy making your recipes. You are so great and beautiful!
Hi Eduarda, if you suspect water seeped through, make sure to double layer and use a sturder wide sheet of foil that completely covers the base without having to layer the foil (as with smaller rolls of foil). Also, make sure to pre-bake your crust.
Hi Natasha!
My 14 year old daughter made this yesterday for Fathers Day and everyone who tried it was super impressed
The technique is truly fool proof and easy to do, just let the mixer and even do all the work!
Thanks
That’s so awesome Natalya! I’m so glad you enjoyed this recipe!