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 crackers into crumbs. In a medium 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 a conventional 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 incorporate between each addition and scraping 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 halfway 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 60-75 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.
Recipe Notes
For best results, be sure to bake in a conventional oven (not convection).
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. 
The best cheesecake recipe out there! We’ve been making this for years and always comes out great and is so easy to make!!!
It sounds like you have a favorite! That’s so great, Kynzie!
How would I adjust the recipe for a 10 1/2 inch dark nonstick pan. I bought it without reading the recipe well enough. I love this cheesecake!!!
Hi Candy, I have not really tried different pans to advise on instructions or measurements for this.
I can’t figure out why mine browns on the top every time. I followed the recipe exactly….no convection oven…..2 inches of almost boiling water…center of the oven. It’s delicious I just wish it was as pretty as yours.
This is often due to the oven temperature being too high. I highly recommend using an internal oven thermometer and adjust accordingly.
I’ve baked this recipe twice in the last month. I modified the recipe to use 5 blocks of cream cheese instead of 4.5 with a slight increase in sugar and an extra egg. The original recipe was very good as it is but not being a fan of cream cheese in the raw or as a dip, I did not want half of a block sitting in the fridge until it went bad. I can say that either way I prepared the cheesecake, it was very good and plenty of good feedback from those who had a slice or two. I have a silicone springform pan holder that I used the second time instead of foil. Foil worked fine though. You can buy a few rolls of foil for what the silicone wrap costs. Anyway, many thanks for the recipe. I have a request to bake and sell one because it was so good. That says it all.
So glad it turned out, Mark! Thank you for sharing your experiment. 🙂
Can this cheesecake be frozen once it has cooled? Made on short notice and would like to serve it this evening. Was wondering if I put it in the freezer for 3-5 hours if it would taste good
This cheesecake recipe will stay good in the refrigerator for several days and it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Awesome recipe! Just a question about the color on the cheesecake’s top surface…. How do you keep the top surface so white after it comes out of the oven? Mine comes out golden brown on the top surface every single time… Do you cover the top as well while it’s in the oven to prevent it from browning?
Hi Michel, our cheesecake ended up with hardly any color on top when we followed these baking instructions. A few things that could have caused that – avoid using a broil setting. Ensure you are not using a convection mode but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
check the temp of your oven also. I tend to bake at a lower temp meaning that if I check the temp and it is 10 degrees or so cooler than the recommended temp, I leave it alone. My oven is a 20 plus years old electric and the cheesecake I baked this week had just a hint of brown along the edge against the springform pan but the rest of the surface was whiteish, no cracks and just a few bubble spots.
Great recipe!However, where i live, sour cream is hard to find.
Thanks, Julia. Plain Greek Yogurt should be fine too.
As Natasha said, use Yogurt. I did the second time I baked the recipe as I did not want to go to the store to buy sour cream and I did not want to make it with milk and vinegar as I felt it would make the batter to thin.
I am making this cheesecake for the third time today- this is my husband’s birthday cake each year! Everyone raves over this cheesecake- it’s the best cheesecake recipe I have ever found. Highly recommend!!
I’m so glad this is your go-to! It’s a popular recipe for good reason!
Made this for my husband’s birthday with your strawberry sauce. It was phenomenal!!! Can’t wait to make it again. Everyone loved it especially my husband!
Great to hear that the recipe was a hit, Erin!
Our cheesecake turned out great, but for some reason when we put it in the oven, it had some burnt spots on top. What do you think I did wrong? I did set it at 450 for 15 but that’s what had caused some burnt spots. Thank you for your help.
Hi Alejandro, when following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
I make this cheesecake all the time and it is always perfect. I would love to make this recipe as three 4″ cheesecakes. Do you have any suggestions as to how long to bake them and would you still start out at a higher temperature and then lower the temperature?
Hi Nancy. I have not tested this to provide specific instructions. I would keep following the same instructions and watch them in the oven. When the center of the cheesecake wobbles slightly when you tap the pan, they are done.
Thank you. I’ll try that. This is the BEST recipe and I have tried several.
This cheesecake, like all your recipes, is delicious. I’m making two of them with your toppings for a large party. What is the best way to freeze the cheesecake so I don’t loose the crust?
Hi Jackie, I wrap the entire cheesecake in plastic wrap or aluminum foil, then place it in an airtight container.
I absolutely love you and your recipes! I recently made the cheesecake and it was a huge hit!
Thank you for all of your recipes and being just a joy to watch!
You’re welcome! I’m so happy you’re enjoying my recipes, Lori!
I made this cheesecake late last night, followed the recipe to the t. Since it was still a little warm when I went to bed I just left it on the counter overnight. This morning I noticed that it had cracked. I’m sure it’ll still be delicious but how can I prevent it from cracking?
Hi Ami, it could be a few things. This is often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I hope that helps.
Hi Natasha, as per my comment above the first time I made it, it cracked during cooling. The second time there was a small crack so I made a sour cream topping for it. The third time’s a charm! It didn’t crack. I guess practice makes perfect. I must say cracked or not it was delicious!!!
Thanks for sharing, Ami. Practice indeed makes perfect, that’s how I learned too!
That’s wonderful, Ami! So glad it finally turned out. 🙂
Hi Natasha,
For the past 3 years I’ve used your cheesecake recipes to celebrate my boyfriend’s birthday. (So far the no bake strawberry is the winner) I’m looking forward to trying this one!! If I make it ahead; how do I properly store it? Do I have to freeze it? How far in advance could I make it?
Thank you for sharing your delicious recipes with us! 💕
Hi Vilma, This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
I love this recipe!! I am neither a baker nor much of a cook, but every recipe of yours I have tried, has turned out really well!! As for this cheesecake, it is superb. A dear friend who has always said she hates cheesecake, loved this one–couldn’t get enough! To make it extra special, I make it in a heart shaped springform pan.
That’s just awesome! Thank you for sharing your wonderful review, Suzan!
Takes amazing!! I just have to figure out how to get the foil wrap from letting water in…I had a soggy bottom.
Glad you enjoyed it! I’m sure you’ll get the hang of it after some practice.
This is the best Cheesecake, we make it all the time my grandmother showed me a better way to do the water on the bottom shelf I use a large pan and fill it with boiling water so the cheesecake has no chance of getting wet so easy and I have never had a cracked cheesecake!!!
Thank you for the awesome feedback!
Do you mean that you put the water on the bottom shelf and the cheesecake on the shelf above?
I love this cheesecake and made many times.. can I do the same for mini cheesecakes? Your mini cheesecake recipe Ingredients are slightly different than this. Also how long do I have to bake if I use this recipe for mini cheesecakes . Thank you so much ❤️
Hi there, I’m glad that you love this recipe! I haven’t tested making mini cheesecakes out of this recipe yet to advise of the changes that needs to be made. If you try it as an experiment, please share with us how it goes.
Hi Poornima, I also wish to make this into minis. Have you done so successfully? Please let us know. Thanks in advance
Hello Natasha!!! May I use the yogurt instead of Sour Cream. Difficult to buy sour cream in my country. thanks
Plain Greek yogurt should work well too.
I kept on tasting the cheesecake and the more I ate it the more delicious it was!
That’s just awesome! Thank you for sharing your wonderful review, Lidia!
Hi Natasha, I followed all your instructions just I couldn’t find my roasting pan so I did the cheesecake without it and in the middle it was still like not ready and it didn’t taste as I expected. But it is my first time making a cheesecake so I am not really disappointed. Great Recipe though! Easy to make. Keep it up!
Hi Lidia, it sounds like it could have used a bit more bake time I hope you find your pan soon!
Hello Natasha!!! Thank you do much for your delicious recipes!
Can i use for the cheesecake marcapone cream cheese or Philadelphia is more suitable?
Hi Maria, I haven’t tried using mascarpone cheese in this recipe yet to advise. If you will do an experiment, please share with us how it goes!
Hi Natasha, I am making this cheesecake and I was wondering what if I don’t have the deep roasting pan?
Hi Vera, I think there’s a way to make a disposable roasting pan work, but be super careful since the disposable pans are flimsy. You would definitely want a sturdy baking sheet underneath it and take extra precautions when transferring the pans.
Hello
Just loved this recipe. It turned what wonderful. I was wondering can I get the recipe if it was a 7” 10” and -10.5 spring pan?
Thanks again
Hi Tammy, I have not really tried different pans to advise of the exact measurements.
Never made a cheesecake before, it turned out beautifully and so yummy! I did make a mistake by using a 10 inch instead it’s 9 inch, but it still turned out! I’m not a baker but hubby devoured it. I use your strawberry sauce recipe and it all turned out like it was from a restaurant! Thank you, love your recipes!
You’re very welcome! I’m glad you enjoyed this recipe. Thank you for the review.
Hi Natasha!
Thank you for sharing this amazing recipe! I have made this recipe many times and it always turned out well! However, I am making it tonight, following the recipe as usual, same oven, but the cheesecake top looks golden rather than the normal color as your picture. I wonder what could cause that? The cheesecake is still in the oven baking at this time, I am just curious what could cause that because everything I did was the same as before. would love to hear your opinion. thank you!
Hi Ava, It’s hard to say without being there, I recommend ensuring your oven is calibrated properly & if there are any major weather/ moisture changes that may have an impact also. Also, be sure you are using regular bake mode and the cheesecake is not too close to the burner. I hope it all works out well!
Hi Natsha,
I tried your recipe and it come out delicious. I also tried your mini cheesecake (also delicious by the way) but was wondering if I can use the mini cheese cake ingredients to make a big one like this one. The ingredients are slightly different and was just wondering why and if it will work.
Hi Carolina, good to know that you loved it! You may use the recipe for this full-size cheesecake.
Hi Natasha! This looks great, but I only have a 7 inch springform pan. Do you think I can decrease the amount of each ingredient by 0.75 to make it fit? Thanks!
Hi Audrey, I have not made this in a smaller pan. I think that could work. You’d have to experiment with it.
Question – how would I adjust the recipe/time if I wanted to do mini cheesecakes in my cupcake tin?
Hi Katie, You can try my Mini Cheesecakes recipe. I hope you love it!
Hi Natasha! Great recipe! I’ve made it for family and always a hit. One question. I was asked to make it for work. How do I transfer the pie from the metal center round piece (front the spring foam pan) to a cardboard center piece to put in a cake box? Doesn’t look like the crumb bottom will hold up for that type of transfer. Thanks!!
Hi Kim! You could probably use a long, flat spatula to release the crust from the pan bottom. After that, using the spatula, slightly lift the cheesecake on one side just enough to slide the cake board underneath that lifted edge. From here, you should be able to slide the cheesecake right onto the cake board.
I don’t know what I did wrong. Everything looked amazing before I baked it. I followed every step. When I took it out of the oven, the top looked too brown. When we had it today, part of the center wasn’t cooked. It tasted great, but not the results I was hoping for. What did I do wrong?
Hi Marina, it sounds like your oven could be running a little hot causing the outside to crust and cook before the inside. I recommend getting an internal oven thermometer. You may need to adjust your oven temperature to allow more even baking.
This has ended up being the most requested cheesecake I make lol! Such a good recipe.
That’s so great! It sounds like you have a new favorite, Jessica!
Hi Natasha! Love all your recipes! They always work great for me except for this one. I think I really messed up somehow. I pulled it up out of the foil and there was a ton of water in there and my crust is now soaked. I did use a 10 inch pan so I’m wondering if that was the cause and I put it into a turkey pan as well since I had nothing else. The cheese part turned out looking so good but the water! So sad!
Hi Diana! I’m sorry, what a pain. I don’t think it was the pan size, it sounds like there wasn’t a good seal and that allowed water to seep in. These instructions are in step 3. I hope you try it again, with better results of course.
I’ve made this recipe several times and it always turns out wonderful. For a little bit different spin … use Gingersnaps in place of graham crackers. Extra crunchy and a nice little kick.
Awesome, thank you for the tip! I’ll make sure to try that next time.
I have only a hand mixer, how would I use it for the cheesecake/
Hi Larry, one of our readers mentioned a hand mixer would work great!
Hi Natasha,
I only have 10” pans. How should I adjust the recipe?
Hi Jacki, 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″ springform.
I have made your recipe several times now and it always comes out great. Thanks for sharing an easy to make but delicious recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Larry!
Best cheesecake EVER!!! Just threw out my old recipe. Can this be made into a key lime cheesecake? If so…How?
Thanks in advance and..МОЛИТВИ ЗА УКРАЇНУ
I’m so glad it’s your favorite, Jordine! I haven’t tested that as a key lime cheesecake, I imagine adding a zest, extract or juice may work, If you experiment, let me know how you liked the recipe.
I used this recipe to make a key-lime cheese cake. I just added about 1/4 cup of lime juice and 2 TBLS of lime zest. I was afraid to add more cause i didn’t know how this will affect the texture. It turned out great! my husband loved it. It wasn’t very limey or tangy. Just a light hint. Next time I’ll try to add a drop of green food coloring and maybe a drop of lime extract.
Thank you for sharing, Natalia! I love to hear how my readers recreate my recipes and I’m sure many will find this very helpful. 🙂
Hi! I’m planning on making this for my boyfriend and I, but it seems to make a large cheesecake which is too much for just the two of us. Could I half the recipe and use a smaller pan so the height is the same, it is just smaller in circumference? If so, would baking time change? Thanks!!
Hi! Yes- this recipe serves 12. If you scroll down to the recipe card and put your cursor over the “12” in red, you can adjust the servings amount for the recipe. If you have a smaller pan that would be great. I have not tested this so I don’t know what size would be best. You may also have to adjust the baking time so keep an eye on this and check more often. Good luck!
Hi, Natasha,
I just made this cheesecake for the first time. It looks beautiful and is absolutely delicious!
I did have a little difficulty getting the cheesecake out of the springform pan. It started to crack. It finally came out but I lost some of the sides. Any suggestions on how to get it out without losing some of the sides.
Hi Sita, make sure to run a knife or thin spatula around the edges before you remove the springform pan.
Hi Natasha,
I made the cheesecake for a co- worker. I didn’t taste it, until I got to work. It was absolutely delicious! I will definitely make it again. Thanks for the spatula around the pan trick. Sita
Hello there Sita, great to hear that you loved the taste of the cheesecake. Thank you for the review!
Made this recipe. Firstly the volume of mixture was a lot for 9inch tin – way too come cream cheese – it seemed like you used 3.5 packets of cream cheese in the video yet the recipe has 4.5 (a LOT)
The cake coloured on top (it was a fan forced oven) and despite following the timing / temps exactly – the middle of the cake towards the biscuits was still raw and uncooked. Disappointed. Tasted good though but wont be making it again.
Hi, I checked over the recipe to be sure, but the recipe is correct. It sounds like maybe you are using a springform pan with short walls or a regular cake pan possibly. Your pan should have at least 3″ tall walls or it will overwhelm the pan. Also, this recipe is written for conventional oven settings (not convection which would need modifications). Be sure to give the cake a wiggle and check for doneness with the visual cues I listed to ensure it is baked through. I hope that helps for making cheesecake next time.
I just put the cheesecake in the refrigerator to cool overnight, so we haven’t tasted it, but the top is smooth and even, but slightly brown. Did I cook it too long? I follwed your irections exactly, Just wondering…hoping it will taste great anyway.
Hi Cate, it should be alright if you followed the instructions as it is. Please update us on how it goes.
This is without a doubt the best cheesecake!! IF you follow the step by step instructions EXACTLY, yours will look just like you see in the video/picture
It’s been a big hit each time my husband has made it!!
I’m so happy to hear this was a hit, Vivian! Thank you so much for sharing that with me!
Always wanted to try & make a cheesecake, saw your recipe, and thought I can do this…and I sure did turned out perfect…my husband said it was the best cheesecake he’s ever had…..Thanks for the video & your step by step instructions. Your hard work really shows, your recipes are always a big hit.
Nice one, Angie. I’m glad you tried this recipe and loved it!
Second time making this.. first time turned out great second time I used off brand ingredients and followed recipe to the letter and my off brand cheesecake came out with the middle undercooked not sure where I went wrong other than using off brand ingredients
Hi Topher, it’s really hard for me to tell since I was not there when you did it the second time around but it’s definitely with the change of ingredients since the first time worked great.
Are you sure to bake this cheesecake at 450° for one hour. Mine is almost black on the top and I still have 20 minutes left! I have never had a problem with a cheesecake… I always bake it at 350° but I decided to go with the perfect cheesecake recipe. What the heck?
Hi Jan! It looks like you missed the step. See step two in the recipe: “450˚F for 15 minutes then reduce heat to 225˚F” The cake should be baked at 225˚F for 60+ minutes.
This is the best cheese cake recipe I’ve ever made!! Thanks a ton.
I was wondering if i can follow the same recipes but fold in the egg whites towards the end. Will that result in a lighter cheese cake? Or will it crack.
I’m so glad you found a new favorite, Rakhi! I haven’t tried that at the end. It will likely alter the outcome. If you happen to try that, please let me know how it goes!
Natasha, I made this along with the no bake strawberry cheesecake for my mom‘s 86th birthday. Both turned out fantastic!
I really appreciate the recipes and tips along the way. I borrow recipes from your site often and the meals are always delicious.
Thank you for appreciating my recipes, Sam. I hope you’ll love all the recipes that you will try!
I followed your recipe exactly as written, but the cheesecake batter curdled and was somewhat soupy. I did let it refrigerate over night as well and it still stuck to the springform pan and it is non stick?… I don’t know what I did wrong? I also watched the video. It seems easy.
Hi Tash, if the batter seemed curdled, the most likely reason is not having the cream cheese softened adequately. That can make the mixture curdle. The only other thing I can think of is if an ingredient was expired it was a true curdling (I’ve never seen that happen), unless some kind of addition or substitution was made.
Hi Natasha, I really enjoy all your recipes. They are awesome! I would like to make this cheesecake for my husband’s birthday but wondering if I can refrigerate the cheesecake for 4-6 hrs instead of baking it? Would appreciate your advice on this. Thanks in advance!
Hi Samar, since it has eggs, it will need to be baked. I haven’t tried a refrigerator method for this.
Hi Natasha. I made this cheesecake for my husband’s birthday and it was so good. I went looking for cream cheese today to make it again. I did have one problem though. My crust stuck to the pan. I didn’t take it off the pan when I refrigerated it so I am not sure if that was the problem. Any suggestions? But the cake was awesome. Thank you for all the tips to make it. That is the secret!
Hi Tina, using a non-stick springform pan definitely helps. I haven’t had that issue but one thing if you notice sticking on your pan is to line with a round of parchment before putting down the crust so its easier to slide off the bottom of the springform pan.
Thanks Natasha. I did use a non stick spring form pan but I will definitely try the parchment paper!
Excellent recipe as always. Thank you Natasha. One question though!! What to do with it if the water creep in the cheese cake? Anyway to save it?
Hi Anna, I haven’t had that happen to know what to try. I hope it wasn’t too much, and it all works out!
How can I adjust the ingredients to fit a smaller 8” pan?
LOVE THIS RECIPE!
Hi Patty, if you have a taller 8-inch pan, it may work, but it may overflow without an adjustment. I haven’t tried that, however, to advise. I also don’t have a convection oven, and I recommend looking into the oven setting recommendation. If you happen to experiment with these adjustments, I’d love to know how you like it.
I made this and it was excellent and got rave reviews! Along with the exceptional cherry sauce:) My only concern is when I cut into it even after letting it set in the fridge overnight. The texture was perfect expect the very center of the cake was a bit runny. Any ideas of what might have cause this?
Hi Amanda, make sure to add hot water to the pan which helps it set faster, and also give the pan a jolt to ensure it looks right in the center before taking it out of the oven. Lastly, make sure your oven is preheating correctly. An in oven thermometer costs about $10 and really helps with that. It helped me realize that my oven is always 25 degrees under when it says it’s done preheating and it gets there eventually but it lies to me when it says its ready so now I give it more time to preheat.
We have made your Cheese Cake many times it is better than the Cheese Cake Factory!!!
Yay! That’s awesome feedback, thank you for the review!
I am so sad! I followed the directions carefully and everything was great until the baking. At 450 degrees it browned within 8 minutes. I went ahead and reduced the heat to 225 degrees at that point otherwise it would have ended up black. I read other recipes and did not see any that started off that high. Of course now it is ruined and ugly and I wasted all of the time and ingredients.
Warning to others: don’t cook that high.
Hi Lori, when following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Hi Natasha, I really love how light and creamy this cheesecake recipe is, it is a hit at all my gatherings.
I would like to know however, what is the shelf life of this cheesecake?
Hi Alicia, This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Delicious! my 7year old daughter loves to bake and it was her first attempt at making a cheesecake. the video is great she watched it and made it all on her own! so easy to make. although will need to lower the oven rack alot lower next time as it did burn a bit on the top. Will definitely be our go to receipe for cheesecake!
thank you so much for all your hard work you put in to make the videos.
Aww, that’s the best! Thank you so much for sharing that with me, Tanya! I love it when the kids want to help in the kitchen. I’m all smiles
So sad… After 15 minutes at 450 the top of the cheesecake is brown/black spotted on top as if it is burned. The oven is at the correct temp and boiling water around it. Just hope it is salvageable. All your other recipes are spot on, but will return to my old cheesecake recipe.
Hi Teresa, ovens vary greatly, especially if cooking at a different altitude. It depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I hope this helps!
I had the same problem, so I put a cookie sheet directly above it and put the cake on the lower part of my oven. None of the browning matters when you smother it in cherries! 🙂
I’ve made cheesecake before, but this recipe is excellent!!! So light and creamy! My family raves about it! I will only make this one! Tyvm!
Great to hear that it was a huge hit!
I’ve made this twice and served it with your strawberry sauce. Both times it was delicious. I followed your directions to the tee, but both times the top of the cake browned while yours didn’t. Can you suggest something to prevent this browning? Thanks….I’ve made many of your recipes and they have all been great!
Hi Colleen, it depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I think it will take care of the browning.
Hi I have made many cheesecakes. This is the first time I ever used this high of temp. It Has brown spots now on the top. What’s wrong?
Sharon
Hi Sharon, it depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I think it will take care of the browning.
Natasha, you’ve really inspired me to cook more at home! Your cheesecake has been a hit for all parties. Thank you for all that you do and happy holidays!
I’m so glad it was a hit! We love making it for the holidays also!
I made this last year around Christmas and was told by my family it was the best cheesecake they had ever had! I would like to make it again this Christmas. Question: How far in advance can I make it? How long can it stay refrigerated prior to freezing? Thank you!
Hi S, These keep well in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container
Your cheesecake recipe is the best, and the directions are easy to follow. Have you configured a 7-inch pan version, by any chance?
On another note, did you know that setting your springform pan in a larger cake pan; i.e., 9-inch springform pan into a 10-inch cake pan eliminates the need to for a foil wrap and guarantees no leakage! Thank you for the game-changing hint, America’s Test Kitchen.
Hi Connie, thank you for that tip about using a 10-inch cake pan – are you lining with parchment paper up the sides or how do you get it out of the cake pan afterwards without the cake falling apart? Also, I Haven’t tested this as a 7-inch version. I think you could scale it down though.
I took her to say that she puts a 9” springform into a 10” springform which acts as the foil and then she puts them in the water bath? It seems like the 10” springform would leak water into it, no? I’m curious because I only had an 8” and a 10” so I made the 8” and had left over filling, which my husband had to have some with Graham crackers…so far it’s cooking good! It got through the 450° stage! Thanks for all your awesome recipes! You are one of my most favorite go to’s for recipes!
I tried this recipe for the first time after trying your pumpkin cheesecake for Thanksgiving. The pumpkin cheesecake was a hit but it cracked so I wanted to give this one a try in a water bath. It didn’t crack and looked perfect. There wasn’t any jiggle. I followed the recipe to a T and refrigerated overnight. The taste was delicious but it didn’t seem to set correctly. Overall it was soft and the middle especially was very soft. Any idea why? Maybe I needed to bake it longer? Thanks for any suggestions. I’m going to try it again sometime!
Hi Haley, it’s hard to say what caused that without being there, but it sounds like either the water got in or needed more bake time. I recommend ensuring your oven temp is accurate and calibrated!
Hi Natasha,
I love this recipe, can I make this into a chocolate cheesecake?
Hi Alicia, I don’t have a video on how to make a chocolate cheesecake but thank you for your suggestion, and if you so experiment with chocolate please let me know how you like that.
I have not made this cheesecake yet; however, it will be the one that I use for Christmas dessert. After all, Natasha is as cute as ever (sorry, you look so happy and natural Natasha!) and you respond regularly to the commenters.
Thank you for that wonderful compliment, Jeanne! I love creating these video recipes for this reason right here! I’m thankful you watched and stopped by to comment! Happy Holidays!
Hi Natasha, I’m on my second try with this recipe. The first stuck to the sides of the pan, but I think that was due to putting cherry topping on prior to taking it out of the pan. It was still very tasty. I do have a problem with browning on top, I will try to correct the problem by lowering the next one.
One thing missing from your comments is where in the oven do you bake this? Lower rack, middle rack? Many reviewers reported browned tops so it would probably be a good idea to specify where in the oven to bake this. I cant wait to make this tomorrow!! I will let you know how it goes.
Hi Summer, it depends on the oven people use if its gas/ electric, etc. 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.
I’ve made this cheese cake 4 times and mine never browned at the top. I always used the lower rack to bake. It was perfect
Hello I was looking at your video for the cheesecake and I am wondering if I can put very drained pineapple in it and bake the same process. Thank you
Hi Char, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha, I made this cheesecake, but encountered a problem. The top got a little brown, the it stuck to the pan when I tried to remove it. I didn’t get the cream cheese to room temperature and topped it with canned pie filling and let it set in the refrigerator. I made a mess of it, but my guests still loved it. I’m going to try it again soon and get the cream cheese to room temperature, Is there any secrets to getting it out of the pan? I have the recommended cheesecake pan. Thanks
Hi David, I highly recommend following the steps in the recipe, especially softening the cream cheese and making sure it fully cools before removing it from the pan. I hope you give this recipe another try soon!
running a knife about the cheesecake will loosen it and should come out without an issue. I made the pumpkin cheesecake for Thanksgiving and it was perfect!
I’m so happy you loved the pumpkin cheesecake recipe!
I am following this recipe to the t. My cheesecake has been in the oven for almost 2 hours at 225, and it’s still very liquidy. I bumped the heat up to 250, and hopefully I avoid any more browning. My oven is gas powered, would that make a difference? I feel like 225 with my oven may be too low
Hi Desirae, that might be due to being gas-powered, especially if the oven is opened during the cooking process. I highly recommend an in-oven thermometer. You can gauge this with an in-oven thermometer to hang in the center of your oven to track the accuracy of the oven.
My family said this is the best cheesecake I have ever made. It turned out perfect and was beautiful!
Thanks for the great comments and feedback, Barbara.
Natasha
I am going to make a pumpkin cheesecake following you 2014 recipe. The baking temperature in your “Perfect Cheesecake” recipe from 2020 is different than 2014. Is that based on the ingredients used?
Hi Dave, it is a different cheesecake and the baking methods are very different. This one has a water bath and the previous one does not.
Hi Natasha,
Would this cheesecake work if I make ahead and freeze it? If not, how many days would you recommend it would last in the fridge before serving?
Thankyou in advance!
Hi Maris, 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
If I wanted to make a biscoff crust but didn’t have biscoff cookies on hand, and used graham crackers instead, how would I do this? Any spices or other ingredients I could add to make it taste like biscoff? Also, this isn’t only for cheesecake,but for pies too. Thanks in advance!
Hi Zoey, we used graham crackers for this recipe. See the recipe care where it says “For the Crust” to see how we used them here. I hope this helps. I haven’t tried adding other spices to match the biscoff taste to advise.
Hi Natasha,
Is there anything I can substitute the sour cream?
Hi, you could leave out the sour cream, and it would still work, or you could replace it with plain Greek yogurt.
I made this recipe and now I’m in charge of making it whenever my friends and I have a get together dinner. They rave it’s the best they’ve had and they’ve had cheesecake from top NY and NJ places. How do I make this recipe into pumpkin cheesecake and have the same creamy consistency?
Wow! That’s a major compliment! I’m so glad you and your friends loved it! I have a pumpkin cheesecake recipe here that you can try!
Hi Natasha, I love making your recipes cos they are very easy to make.
I often make this cheese cake for my twins and they love it.
Just one small question, the top of the cheesw cake gets dark brown spots. I tried varies oven temp, cos i thought its something to do with the heat.
Even todays cake got those brown patches on it.
Any idea why?
Hi Lin, The cheesecake may turn brown at a higher heat. I recommend making sure your oven is calibrated correctly.
Hi Natasha!
I’ve done so many of your recipes and absolutely love them!
My next project is to make this beautiful cake! Unfortunately, I do not have a roasting pan at hand. Would a disposable roasting pan work instead? 🙂
Hi Heidi, I think there’s a way to make it work, but be super careful since the disposable pans are flimsy. You would definitely want a sturdy baking sheet underneath it and take extra precautions when transferring the pans.
Thank you so much for your reply and advice! I might just go out and get a good roasting pan instead of taking a chance with a disposable one! Haha! Can’t wait to try this recipe out! 🙂
I hope you love it, Heidi!
I made this cheesecake for my son’s birthday and he absolutely loved it!!!! Great recipe and tips. Thank you
That’s fantastic news! Thanks for sharing that with us, Bev. I hope you and your family will love all the recipes that you will try for them.
Hi I made the cheesecake after watching the video. It turned out except I had too much batter so I took out 5 ramekins FULL AND BAKED THEM SEPERATE. When it was time to serve I forgot to loosen my perfect cheesecake from the sides so I had a small problem. The cheesecake tasted wonderful and I will make it again. Thank you for making the whole process so doable.
Thanks for sharing your experience making this recipe, I’m glad you enjoyed it!
Hi I really like cheesecake, especially lemom cheesecake and I really want to try your recipe.
Is there a recipe for a lemom sauce or something you can share please? Thanks
Hi Analise, I haven’t tested this with lemon juice or zest, but It might throw off the balance if you use too much lemon juice. If I were to experiment, I would fold in both at the end and probably use a little less sour cream. Let me know if you experiment.
I just made this cheesecake I don’t understand why it darkened on top😣.
Hi Grazia, 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 tried the double recipe for the bigger cheesecake and it turned out just as great, I was nervous at first but totally loved the outcome.
Do you have a black forest cake recipe I could try as well.
Thanks again😊
I’m so happy you enjoyed that and it worked, Amoi. Thank you for sharing that with us!
I made the New York style cheesecake for a dessert auction for our 2022 senior graduates dinner/auction. There were 25 desserts to auction, with high bidders (by table) getting first choice. Happy to report, the cheesecake was 1st pick, and table bid was $450! Woohoo! Forgot to take pix, but it was pretty with cherries in sauce on top!
That is amazing!! I’m so happy to hear that and congratulations on your results. Fantastic!
Hi natasha! I’ve made this recipe a lot of times. Everyone loved it! But sometimes it cracks and I’m not sure why. Thank you!
Hi Kim, this cheesecake shouldn’t crack. I recommend making sure your oven temperature is calibrated, and you have enough water in the water bath.
I tried it again and put more water. Did not crack! Thank you natasha. Any tips on transferring the cake on a cake board?
Hi Kim, I usually serve it on the bottom of the springform mold, but if you place a ring of parchment paper, it becomes much easier to transfer if you prefer to take it off of the springform pan.
Hi Natasha I have done your cheesecake recipe multiple times and it has turned out great, but now I want to do a much bigger cake than the 9 inch, will doubling the recipe affect the outcome of the cake? Looking forward to your response… Thanks in advance
Hi Amoi, thank you for sharing that with us. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I tried the double recipe for the bigger cheesecake and it turned out just as great, I was nervous at first but totally loved the outcome.
Do you have a black forest cake recipe I could try as well.
Thanks again😊
I’m so glad you enjoyed that, Amoi! I sure do! You can find my Black Forst Cake recipe Here! I hope this helps!
Hi Natasha, thank you so much for all the amazing recipes.
I have a question about the crust, how do I get a (hard) crunchy and not a soft crust. I’ve made it yesterday my crust was so soft in the morning that the cheesecake don’t even stay on the crust, the crust sticked to the springform
Make sure you are pre-baking the crust, that should take care of that problem.
I used this recipe yesterday, but made it into an oreo cheesecake. I sliced a piece this morning, now that its set, and Natasha, girl, this recipe is delicious!
I’m so glad you enjoyed it, Richard!
Hi Natasha I am trying your cheesecake recipe for the second time… I hope is come out as good as the first one.
I hope it becomes a success!
Hi! Can I add additional vanilla to this recipe? I’ve been looking for a vanilla bean recipe similar to the Cheesecake Factory.
Thank you 🙂
Hi Sophia, I honestly haven’t tested that yet to advise. That sounds like a good idea though. If you do an experiment, please share with us how it goes.
This was my first ever cheesecake and it turned out perfectly. I absolutely love all your recipes and I will definitely be re-making this in the near future.
I’m so glad you enjoyed it, Derek! Thank you for the wonderful review!
Can I turn the heat up from 225 I order to speed up cooking time?
And I LOVE all your recipes❤️
Hi Tammy, it’s best to keep it at the recipe instructed temperature. The cheesecake may turn brown at a higher heat.
Hi Natasha
Can I use Marie biscuits for the base?
Hi Sez, I bet that could work, yes! I would use the same 1 1/2 cups of cookie crumbs.
Hi Natasha, can I use the crumble base , like a mousse base! Should I then bake the crumble and cool it and then place mousse over it and then refrigerate again !
Hi Runa, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi, cheesecake is my favorite! Did I read correctly? Are 4 boxes of cream cheese required?
Hi Nicole, yes to be eat it is 2 1/4 lb cream cheese room temperature (4 1/2 packages, 8-oz each)
Hi Natasha i made this cheesecake and it was delicious 😋 but my problem is the top of it brown so quickly at 450 15 minutes,i used Top Bottom settings do i need to lower it next time? Thanks
Hi Anabella, it’s hard to say why it browned without being there. Did you possibly have your oven set to convection mode or broil? Also, if it is too close to the heating element, it can brown. Lastly, make sure the water in the water bath is boiling hot, so the steam protects the top of the cake from browning.
Oh i think my water bath is not that boiling,thank you natasha.
Hi Natasha! Wanted to bake cheesecake using your recipe but how to convert the recipe that fits for 8 inch cake mould?coz I don’t have the 9 inch. And also how about its baking time & temperature settings for convection oven type? Thank you.
Hi Pearlyn, if you have a taller 8-inch pan, it may work, but it may overflow without an adjustment. I haven’t tried that, however, to advise. I also don’t have a convection oven, and I recommend looking into the oven setting recommendation. If you happen to experiment with these adjustments, I’d love to know how you like it.
Hi Natasha,
I’ll be making this cheesecake with the cherry sauce tomorrow and bringing it to a luncheon the next day. I’d like to pour the cherry sauce on the cheesecake so it’s all set. Will this make the cheesecake soggy? BTW, I LOVE all of your recipes. Your joyfulness in baking and sharing your knowledge is always uplifting. Thank you.
Hi Mary! I think it would be perfect for serving on the side. If topping it, I would top it before serving, so it doesn’t get too soggy.
Can I make this into mini cup cheesecake? If so what would you recommend I do with the baking time and do I still need to water bath it?
Hi Richel, You can try my recipe on Mini Cheesecakes.
Hello, I love your personality and of course your recipes. I recently made your cheesecake recipe. I had a problem, I believe I followed your instructions but my cake developed a medium brown “crust” across the top of the cake. I used the water bath and no water got in the cake. I also followed the temperature instructions. What did I do wrong? The cherry sauce was delicious.
Hi Laura, it’s hard to say without being there. Did you possibly have your oven set to convection mode or broil? Also, if it is too close to the heating element, it can brown. Lastly, make sure the water in the water bath is boiling hot, so the steam protects the top of the cake from browning.
This happened to me as well maybe its altitude? followed recipe to the letter….brown on top although I can turn on the convection mode on my oven this is not what happened so… sure hope the chocolate drizzle and chocolate flakes cover the brown.. as its for company tonight..
I make this all the time. It’s the best cheesecake. My question is how do you prevent condensation when you cover it with plastic wrap after it cools. It’s not a lot but some.
Hi Nancy, once the cake is fully cooled, you can drape it with a paper towel over the edges (don’t let it touch the cheesecake) and then cover it with either plastic wrap or a plate to hold the paper towel in place. I hope that helps.
Hi there
Could you please recommend a substitute for sour cream and cream cheese we could use?
Hi Dilini, you could leave out the sour cream, and it would still work, or you could replace it with plain Greek yogurt. Block-style cream cheese is critical for this recipe. I haven’t tested with a substitution.
Hi natasha! what is a convectional oven? is it the normal oven? is electric oven an convectional oven?
Hi Emma, do you mean a conventional oven? That’s what we use. The difference between them is that the source of heat in a conventional oven is stationery and rises from the bottom. The heat from a convection oven is blown by fans, so the air circulates all over the inside of the oven. I hope that helps.
This is a fantastic recipe…making again tomorrow for church potluck….all your recipes are super!!!! I am a fan forever!
I’m so glad you all enjoyed it!
Hi Natasha!
I absolutely love this recipe and I can’t wait to try it! I would love to make it for my husbands birthday that is coming up, however, I do not own a kitchen aid mixer, do you think it would work if I use a hand mixer?
I also wanted to mention that I love all your recipes!
Hi Mayra, one of our readers mentioned a hand mixer would work great!
Made it twice with my hand mixer and it works beautifuly, it’s a favorite! I also use yogurt instead of sour cream or greek yogurt.. it works!! Can t get enought and it s even better after a few days in the fridge!
I made this cheesecake for coworkers and they can’t get enough…I’ve had to make it repeatedly.
I’m so glad this was a hit, Ellen! That’s so great!
Do you have the recipe for the cherry topping?
Hi Kim, we have it linked in the recipe, but you can also find it HERE. I hope this is helpful.
I made this cheesecake for my daughter’s 20th birthday… this is the BEST cheesecake recipe by far! It came out looking professional and tasted divine! Thank you!
Yay, that is fantastic! Great to hear that this cheesecake was a hit, thanks for sharing!
I made this yesterday two days ago. followed the exact recipe…but mine was extra creamy. I noticed even after the baking time it was more jiggly in the centre…so I left it in a bit longer…but after being chilled overnight…its creamier than what I am use to…is this suppose to be the texture?
Hi Anni, if it is too jiggly in the center, I recommend baking longer. Some ovens just need a little longer to bake. Make sure to use very hot water in the pan when it goes into the oven and place the cheesecake in a fully preheated oven. Also, make sure to chill overnight in the refrigerator before cutting into the cheesecake to give the cheesecake a chance to fully set.
I baked my cheesecake 30 minutes longer and it is still creamier than I think a normal cheesecake should taste like but the taste is great!
Beginner here. :). I have tried two other recipes and this is my favorite! If I can do it anyone can! I even started with a convection oven setting, changed it mid-way after reading the bottom note……then got the oven temp wrong! Eeeek!!!! It was still perfect!!! Thank you!!!
You’re welcome, Brandy. Glad you still got it right and you liked it!
Can i use a 9 by 13 inch aluminum pan for a water bath?
Hi Ellie, an aluminum pan can be dangerous because it has flimsy sides. If using that, I would definitely place it over a rimmed baking sheet first for safer transport and then be very careful!
Hi Natasha.. I tried your baked cheese cake with the water bath.. it was out of the world.. my first try and was delicious.. only thing is the biscuit base was a bit soggy and was crumbling.. so had to use it as a crumb.. Any idea why this could have happened.. Please let me know.. Thank you.. I love your videos
I’m so glad you enjoyed this recipe, Mira! It’s had to say what’s causing it to crumb. Was anything altered or adjusted in the recipe by chance?
I love this cheesecake! I’ve made it several times and it always tastes delicious.
But the top of it always browns. I don’t know what I need to do different. I followed the directions exactly. I even moved my rack down lower and still the same. Help 😩
Hi Shiloh, it’s hard to say without being there. Did you possibly have your oven set to convection mode or broil? Also, if it is too close to the heating element, it can brown. Lastly, make sure the water in the water bath is boiling hot, so the steam protects the top of the cake from browning.
Hi! Do you happen to have any suggestions for getting the cheese cake off of the pan base? I’ve tried parchment paper but not ideal.
Thank you
Hi Leeia, we like to use a very think spatula and slide it onto the service pan. We use it first to loosen the cake from the pan.
Hi Natasha! If I use 8″ pan how may minutes should I bake the cheesecake?
Hi Malou, I haven’t tried this in an 8″ pan to advise it will not overpower the pan. But since the cheesecake filled my 9″ pan fully, I can’t recommend that without adjustments. If you happen to make it work for an 8″, since it will be a deeper pan cheesecake you may need more time. I wish I could be more helpful.
Amazing recipe. Tried this for my sister-in-law’s birthday and it is so yummy and delicious! I am also glad that my cake did not crack or fall. Thank you Natasha! You are amazing!
Sounds perfect! You are so welcome, Esther and I’m glad the cake turned out great!
Love this cheesecake. My 3rd one ever, and they just keep getting better. Raving reviews as I am not a big fan of cheesecake.
Natasha all your recipes are marvelous. Such my inspiration when it comes to cooking and baking. My new hobby since the quarantine started.
Thank you for that wonderful compliment!
What temperatures and times should I adjust it to if I only make 3/4 of the recipe and use a 6” pan? I only have 3 packages of block cream cheese. 😁
I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I did it with three packages and added 4 eggs and 2 tb spoons of sour cream
HI Olga.
I’ll be using a 7″ pan and 3/4 of the recipe with turns out to be the measurements you wrote down.
Did this measurement turn out perfect for you?? Pls reply asap
What size pan should I use if I cut the recipe in half? Thank you! 😊
Hi Sharon, I honestly haven’t tested that yet to advise but I would recommend using a smaller pan.
Hi Natasha, I just want to say that I’ve made a bunch of your recipes and they neve disappoint. You’re awesome! I’m planning on making this cheesecake but I want to have a cookie dough bottom instead of an original crust. Would this switch work? What do you recommend? Thanks!
Hi Daniela, I haven’t tested this with cookie dough, but that sounds extra delicious and unique! If you experiment, let me know how you liked the recipe.
Baked cheesecake for the very first time Valentine’s Day for my husband using this recipe. New in baking, I did not have a stand mixer and used hand mixer instead so I was a bit anxious how it would turn out. To my delight, it worked out great! Love the texture and absolutely delicious, not overly sweet! It has become a favorite, my husband loves it and my coworkers raves about it.. Baked it 5 times now since February! This recipe lives up to its name “perfect cheesecake”! Thanks Natasha! You are awesome!
I’m so glad to hear that worked well with a hand mixer! That’s so great! It sounds like you have a new favorite!
Do you think it would be possible to bake 2 of these at once? I’m baking cheesecakes for a graduation party but also have work all week. I don’t want to mess them up but also don’t want to be up until 3am baking cheesecakes lol. Thanks in advance.
Hi Lena, I think it would be very difficult to bake 2 at once since they both need a water bath, unless you have a giant oven. I would bake them separately. You can bake them ahead. These keep really well in the refrigerator for several days. I would make one the first day and bake the second one on another day.
Made this today and it is AWESOME! So easy and velvety! It’s in the fridge now, tomorrow I’m making your strawberry sauce! Love all your recipes 😍❤
That’s exciting! I hope you’ll love every recipe that you will try, Tracy.
I made your recipe multiple time and LOVE it. I’ve mixed in a can of Strawberry pie filling & currently have an Apple Pie Cheesecake in the oven now. The house smells so good and just taste testing it, it is the perfect combination of Apple pie & cheesecake. I take the can of filling and make a “Mush” of the filling and fold it into the cheesecake mix. Thank you for your recipe!! 🙂
Thank you so much for sharing that with me.
Can I use this receipe to make mango cheesecake with mixing mango pieces in the cream and then baking
Hi there, I haven’t personally tried that yet but I imagine that will work. If you do an experiment, please share with us how it goes.
Made cheesecake for the first time using this recipe for Mother’s day and got a stamp of approval from my momma. She initially insisted to use her friend’s recipe and she was glad I did Natasha’s take on the water bath kitchen! It was so easy to make. Even though I used half the portion, it still turned out amazing!
yay, I love getting a stamp of approval, especially from mommas! Thank you for sharing that with us, I’m glad it was a hit!
I made this today for my son’s birthday. I followed your recipe exactly and everything went together perfectly. The top browned more than what your video and pictures show, but it feels right as far as the jiggle factor goes. When I took it out of the foil, there was water in bottom of the foil. I doubled the foil, put boiling water up 1/2 of the cake pan, and didn’t open the oven until it was time. Is this normal, or has it ever happened to you? Might it be caused by the steam created while cooking? I’m waiting for it to cool so I can refrigerate it overnight. I guess I’ll find out tomorrow. Fingers crossed.
Hi, pooling of water would be caused by a leak rather than from the steam. Make sure when you are wrapping the foil that you don’t accidentally pierce it with the clip from the springform pan. Also, be sure to use the extra-wide foil (and I like the heavy duty one) so it goes all the way up the sides of the pan all around even without overlapping a second sheet of foil. Browning more can be due to using convection oven modes. Make sure to bake on conventional oven mode.
Hi, I’m here to report on my cheesecake. I was concerned about the pooling in the bottom rim of the pan during the water bath. It was perfect! Just a bit of dampness along the edge of the crust, but we didn’t even notice. My sons who both work in upscale groceries thought I bought it. Everyone raved. The texture is creamy yet firm, the flavor is excellent.
I had my convection feature off (hardly ever use it), and I used large heavy duty foil wrapped tightly around the pan with no tears in it. Double checked everything. I even checked your video and wrapped my pan just as you did yours. Mine looked just like that. Next time I will make sure I crimp the foil around the bottom edge tightly. That might help.
Thanks for posting this recipe. It’s a winner!
Thank you so much for sharing that with us.
Can I use salted butter instead of unsalted?
Hi. Do iHave To Bake It In A Water Bath or Can iJust Put It In The Oven
Hi Kayla, If you don’t want to use a water bath, consider making our no water bath cheesecake.
Hi Natasha
I made this cake and my top browned within the first 15 minutes. Is the problem convection cooking?
Silvia
Hi Silvia, yes that would be the problem. This cheesecake is written for baking in a conventional oven.
Hi Natasha,, I love watching all ur recipes I really enjoy!!! I want to try your cheese cake recipe too by I just want to knw instead of sour cream is there any substitutes???
Hi Aara, you could leave out the sour cream and it would still work, or you could replace it with plain Greek yogurt.
Hi Natasha, I absolutely love your recipes and I am wondering where is the recipe for the cherry sauce?
Hi Eileen, we have it linked in the recipe but you can also find it HERE. We like to top a slice with homemade Cherry Sauce or even Strawberry Sauce and it’s a winning combination!
I love cherry sauce too. I do not prefer cherry pie filling so I look for cherries in (juice). Cook with juice and a little corn starch. Stir some juice and corn starch separate and add back to the rest of cherries and juice. Yum.
I love that idea! Easy and delicious.
I love your recipes ALL! of them, Where can we get the plastic wrap , the one that you slide in order to cut what you need, most plastic wrap sticks together, thank you.
Hi Kathy, we purchase it at Costco!
I sent this recipe to my husband and he made it for my birthday yesterday 🥳. It was his first time making a cheesecake and the outcome was absolutely perfect! Your instructions are so easy to follow. We can’t wait to try more of your recipes together 😊
I’m so glad my instructions were easy to follow and helpful! Happy Birthday Erica!
Hi Natasha,
I have baked this recipe 4 times already and every time I baked, it comes out perfect and enjoyed by my friends. Will the baking instruction be the same using the 6″ springfoam pan?
Hi Tess, I haven’t tested in a springform to give exact timings, but you would have to modify and reduce the recipe or it would overflow a 6″ springform pan.
I’m making the cheesecake now but for some reason I have too much batter for my 9 inch pan. No clue why. Any ideas? I followed recipe exactly. Btw love the video
Hi Glenda, whipping on too high of speed can make the filling more volumous. Also, is there any chance your pan was smaller or you could have added too much cream cheese.
You are so cute. Love your recipes
Thank you, Kathy! I’m so glad you enjoyed it!
I’m making this cheesecake today, so excited! What kind of graham crackers did you use? Honey or Cinnamon?
Thanks!
Hi Visha, we used the original honey ones.
I baked this cheesecake for my grandson’s birthday. It was my first time using this recipe and it is a definite keeper. My daughter asked me to bake one for her wedding anniversary. I’m working on it now and I used chocolate grahams for the crust. I’m so excited and I will post a picture before slicing it. I wonder if I can freeze it instead of cooling overnight.
Yum! The perfect treat for a birthday and anniversary! I’m so glad you all enjoyed it!
I’ve made this several time and it’s SOOOO delicious. Next time I will take photos. How long should I cook for traditional size cupcakes?
I’m so happy you enjoyed that, Sheila! You can try my recipe on Mini Cheesecakes.
Hi,
Is it necessary to add the Tbsp of sugar to the crust?
Thanks inadvance.
Hi Katryna, we prefer it with the sugar in the crust, otherwise, it will be flavorless but it may work to reduce or omit. If you try that, let us know how you like it.
Is this recipe possible to bake in a 9×13?
Hi Melissa, I haven’t tried this in a 9×13 to advise. If you experiment with that, I would love to know how it turns out.
Which is the right temperature if I only have a convenction oven?
Hi Maria, make sure to bake on regular conventional oven mode. Convection bakes significantly faster. Also, be sure to make the temperature adjustment at the correct timing.
So should put it on medium speed?
Hi Amy, that should work, and then reduce it to low when adding sour cream.
Hi Natasha!
I love love this recipe! Your video and notes helped so much!
I have made this 4 times so far.
First time it wasn’t pretty but delicious!
2nd and third time perfect!
The 4th time it was perfect except I should have put it on a lower rack. The top browned, I am not happy bc I did that !
But fruit will cover it up!
I’ll be making it again for my moms 84th Birthday in May.
I surprised her with one three weeks ago, she was super excited ! She loved it and would only share with my dad lol!
Cheesecake is her absolute favorite dessert!
I’m so glad you gave this a try Martha!! I’m so happy you enjoyed that.
Can I use a hand mixer instead of a stand mixer
Hi Amy, 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 Amy, yes a hand mixer would work great here, just adjust the speeds accordingly as with the stand mixer.