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!
This post may contain affiliate links. Read my disclosure policy.
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:
-
Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
-
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.
-
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:
-
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.
-
Reduce speed to medium and add eggs one at a time, letting them incorproate between each addition and scrakping down the bowl as needed.
-
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:
-
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).
-
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.
-
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. 
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.
Love this recipe, I’ve made it twice now and its the best. This time I used a large deep cast iron skillet to use as my water bath. I was concerned that the iron skillet may alter the cooking time and it did, after 65 minutes I did a little jiggle of my cake and left it for about 10 minutes longer. No discoloration, cracking or problems – still the perfect recipe. I am curious what I would need to do to use this recipe in 2 small pans instead of making one large pan- any suggestions.
Hello Irene, that sounds perfect! I’m happy that the recipe was a success and hit. I haven’t tried using 2 small pans yet, I imagine that would work but you would have to do an experiment on that. If you try that, please share with us how it goes!
Hi Natasha, I need to make a cheesecake tomorrow, is there anything I can use instead of a deep roasting pan? Ps I love your recipes!
Hi David, any deep pan will work that fits your springform mold (and is about the same depth as your springform). You should have at least 1″ of space for the water. I have made it work with my Staub braiser before. If you don’t have a roasting pan, consider making our no water bath cheesecake.
I want to thank you for the most explicit instructions! This was my first attempt at cheesecake! The water bath is intimidating, but all went well! My whole family agreed it was amazing! Your recipe is so well written and very easy to follow! Thanks so much!
That’s just awesome! Thank you for sharing your wonderful review, Julie!
What can I replace sour cream with?
Hi Amy, it will still work to leave out the sour cream.
My first time baking cheese cake. I followed through with exactness and the result is undeniable and unregrettably perfect in taste ,texture. It made the MOMENT Great!
Thanks Natasha.
You’re welcome, Latoya! So gappy to hear you enjoyed this!
Hi, your receipts are amazing 🙂
I have tried the cheesecake but wanted to ask you why the base of biscuits kept of releasing grease and didn’t remain hard and compact. Want to fix it because the cream is absolutely stunning!
Hi Claudia, I haven’t had that experience. I recommend making nothing was substituted or altered in this recipe for the best outcome.
Hi Natasha
I made a few of your recipes like those delicious crapes that came out great after the first one. I also attempted the New York cheesecake which came out for phenomenal!
I’m so happy to hear you loved the cheesecake! thank you for the amazing review!
As B mentioned in her review, I also followed the recipe exactly and my cheesecake top cracked and the top turned light brown and rose. I used my regular oven setting , middle rack and boiling water out of the kettle.
Hi Linda, in that situation, the convection oven setting was used. 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.
Hi Natasha, I love your recipes! Today I tried the Cheesecake and followed everything to a “T” but unfortunately the top of my cheese cake is slightly browned on the top and has cracked….I am sure it will be still delicious! but rather disappointing.
In reading the other comments I noticed that it mentioned not to bake on convection which I did…guess that is the reason but I did not see this instruction in the recipe or video. Did I miss it? if not, maybe this could be added to the instructions to avoid such issues.
Thank you!
Hi Liz, convection is definitely the culprit. All of our recipes are written for a conventional oven and most recipes should always state special instructions for baking in convection since a modification is necessary with convection baking. This is true fairly universally. I hope that helps with baking success in the future. It should still taste great even if the color is not ideal.
Hi Natasha,
How many days in advance can I make this cake?
Thankyou
Hi Kaite, yes, you can make this a couple of days ahead. I would wait to add any fresh fruit toppings if using that until you’re ready to serve it, though.
Followed every step exactly! And my cake has risen and cracked all along the top of the pan. Not sure why it would have done that! I did every step exactly the same!
Hi, it’s hard to say without being there, that seems really unusual and I’ve never experienced that with a water bath cheesecake unless the water wasn’t boiling hot when added (it should be hot to create steam) or if the oven is on a convection fan setting or set to broil from the top. I hope that helps to troubleshoot. I’ve also never seen a crack with a water bath – it’s the only method that eliminates that issue with baking a cheesecake. Did you whip the mixture at high speed or use any substitutions?
Best recipe for cheesecake. Absolutely flawless finish and super delicious. Third time making it!!!
Thanks for your wonderful feedback!
Hi again!
I made this for a 3rd time today. I’m wondering why my top darkened? And the two times before they didn’t? Any suggestions or thoughts?
Hi Melanie, 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.
i only have 4 blocks of cream cheese can i just use 4? what other adjustments should i make ? sugar ? eggs? I also do not have sour cream, can i use Greek yogurt?
thanks
If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Hi, just wanted to let you know that I think there’s a typo in your recipe instructions. It says to bake the cheesecake at 450 f for 15 minutes. Then to lower oven temp for60-75. My cheesecake is pretty crispy now. I thought it was high but I’ve never had problems with your recipes before so I followed it. Just wanted to let you know!
Hi Ashley, those instructions are correct. Make sure to lower the temperature to 225˚F and also do not use convection mode. This recipe is written for conventional oven (normal baking mode)
This is my second time making this recipe, is the best one I’ve tried! So creamy and fluffy. Thank you!
Perfect, thanks for your great review and feedback!
Hi there,
I dried the recipe and unfortunately it didn’t work out. I baked it for 80 minutes and it was not baked through. I am from Germany and can’t get the cream cheese in blocks, so I used the normal Philadelphia. Could that be the reason???
Hi Petra, block-style cream cheese is critical for this recipe. I haven’t tested with the softer type, but you would definitely need to leave out the sour cream or it won’t set properly.
Hi Natasha! I haven’t tried making this cheesecake recipe yet, but I can’t wait! For the graham cracker crust, is it just the same to use cinnamon sugar graham crackers? That’s what my kids like so I always have them in stock. Thanks!
Hi Sarah, I haven’t tried it with those crackers, but it may work. If you experiment, let me know how you liked the recipe.
Holy Cheesecake! It turned out great. I used cinnamon sugar graham crackers but otherwise stuck to the recipe. I followed your advice using the hand mixer since I don’t have a stand mixer. Anyway, I shared my cheesecake with friends, all of whom asked for the recipe a couple days later! Of course, I referred them to your web site. Tonight, I’m making cheeseburger sliders 🙂
I’m so happy you loved the cheesecake. And those sliders are super popular. I think you’ll find a new favorite recipe in those.
Hi Natasha.
Any tips on how to smoothly remove the cheesecake from the base of the springform pans without making a mess?
Thanks!
Hi Olga, we like to use a very think spatula and slide it onto the service pan.
Hi, Natasha. I enjoy trying your recipes. For this cheesecake, which section of the oven should we bake this? Top, centre, bottom? Thanks.
Hi Avril, we baked it a the center of the oven.
I made the cheesecake yesterday for my husband’s birthday. It’s so delicious!! The recipe is so easy to follow. I followed the entire recipe and was successful on first try. I’m sure This will be our recipe from now on.
I’m so happy to hear that! Thank you for sharing your great review!
I have made this cheesecake several times now and it’s the best I’ve ever had. My family are obsessed with it and beg me to make it all the time. I add a little matcha powder to 1/3 of the batter and layer it to make a pretty green matcha swirl. I cook the cheesecake for an extra 20 minutes, and I would advise letting it cool in a fridge overnight or else it’s runny in the middle. Thanks Natasha!
Thank you so much for sharing that with me, Hana!
I loved this cheesecake
The first time I made it, it was perfect
But I made it a second, third, and fourth time and I’m having quite a hard time. It’s not baking, but it’s strange since the first time I made it, it came out perfect
Was there anything that you changed with the recipe? I recommend watching the video again and making sure that the ingredients are measured correctly and exactly as written.
No, i made everything exactly
Even the time and i added 10 more minutes
I made it a 5th time and it didn’t bake
Not sure if it’s the pan, because it’s too big. It’s a 16inch long
We made the boiling water but I did notice that it doesn’t boil once it’s baking and the first time it did boil as I had placed the cheesecake on the oven
What would you say could be the least amount of time for the cheesecake to be in the refrigerator for… ? Hoping to enjoy it same day. P.S. Love all your recipes!
I Laura, it really needs to sit overnight to set fully. I haven’t made it all in one day without a jiggly center.
Could I do this with oreos for the crust and would I have to add sugar to the oreos in crust do you think? Also want to put oreos throughout the cake, Do you think the oreos that would affect the baking time at all?
Thanks!
Hi Karen, I actually haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Omg the original went over so well and I’m currently playing with the recipe now…..did an Oreo crust but should have probably done less butter maybe 3TBSP instead of 6. And it’s currently in the oven…I did try using great value cream cheese instead so we will see if it holds up like the Philadelphia one I made last weekend.
Nice, please share with us how your experiment goes, Melanie. I hope you love all the recipes that you will try!
The oreo cheesecake was great but not as amazing as the original. It is just an amazing recipe. I will be trying huckleberry cheesecake soon with this recipe for my husbands birthday this Easter!!!
Cheesecake came out very delicious but fell apart when slicing not firm enough. Please suggest.
Hi Sandra, 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?
Love making this cheesecake… better yet all my family and friends love it even more… if I can’t get hold of sour cream as I am on holidays in Ecuador… can I replace it with anything else? Thanks
Hi Jonathan, I’m glad this recipe is such a hit with your family. You could leave it out and the cake would still work, or sub a full-fat Greek Yogurt.
Thank you Natasha!! Will try without it as in the small town where we are they don’t even have Greek yogurt… just natural yogurt
I have only tried Greek yogurt but I think that would work too as long as it’s plain. Let us know how it goes!
You can also use heavy cream or whipping cream in place of sour cream or yoghurt. I bake a lot of cheesecake and use heavy cream every time. Use it in its’ liquid state, not whipped.
I make this chessecake few times already and always is perfect.Thanks Natasha!!!
Awesome! Thank you for sharing your good feedback with us.
I love all your recipe you’re owesome, I love the easy way you explain your delicious recipe.
Thank you for all you do and for sharing your Recipes
You’re very welcome, Amilta! I hope you’ll love every recipe that you will try.
Hi Natasha, I’m Amoi from Jamaica, I made your cheesecake recipe and it was amazing and it came out perfect, I used the same recipe to also make an oreo cheesecake. They both looked and tasted great based on family and friends feedbacks. Thank you for sharing.
You’re welcome, Amoi! I’m so glad you’re enjoying our recipes.
You are the best,love your recipes,greetings from Greece.❤️💝💕🥰😘
You’re so nice! Thank you for that wonderful compliment!
I just want to say thank you for this recipe. I’m almost certain this is the same recipe I used to use. We had a house fire 3yrs ago and we lost everything. I have searched and looked all over for one that’s similar. It was called company cheesecake that I found many years ago. I was so sad not able to find it anywhere. Mine is cooling now and I can’t wait to try it!!! Thank you so much for sharing 💗
You are very welcome, Courtney. I’m glad you found this recipe!
Can I make this in individual ramekins?
Hi there, I haven’t tried that yet to advise but I imagine that could work. You can also try my recipe on Mini Cheesecakes.
Hi, will this work in a 10inch springform, and will I need to change the baking time and ingredients?
Hi Austin, 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.
Made this twice. The first one was perfect! the Second the water leaked into my cheesecake which sucked it ruined it.
I was wondering if you can do a recipe for a 7″ springform pan? 9″ is slightly large for our family. Love this recipe!
Hi Mika, I highly recommend using the wider and heavy-duty foil and doubling up since foil can be accidentally torn pretty easily. I haven’t tested this as a 7″ but it would need to be adjusted. You can click on the servings in the recipe card to help you scale the recipe up or down.
Baked it for our grandson’s 20th. Birthday. Also made the cherry sauce.
Perfection!
Yum! That sounds delicious! I’m happy you enjoyed this recipe, Trudy!
Hi Natasha, what is the best way to remove the bottom of the of the springform pan without destroying the cake?
Hi Aishwarya, 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. You can slide a very thin spatula under to help you along.
Hey Natasha! If I am doing half of the cheesecake recipe in a 9 inch pan, how long should I bake it for?
Hi Abbey, I haven’t tested it halved in a 9″ pan. That will make for a much skinnier cake so I imagine it will take less time.
What do i use if i don’t have a food processor?
Hi Mychel, you can roll the graham crackers in a ziploc bag to crush them.
Hi Natasha,
I love, love this recipe. First time made, it turn out perfect. And all my friend that taste the cheesecake sais, “taste good and made by professional.” Now one of my friend ordered one to share it with family. They love it. I don’t have any problem making the cheesecakes. Just follow your recipe and viola!!! Perfect cheesecakes. The only problem is me and my husband can finish the whole 9″ cheesecakes. Hahhaa. Thank you again for sharing your recipe to me and to others.
I’m so happy you enjoyed that, Remy!
do we need to put 6 eggs can we decrease the eggs??
thx
Hi Kawthar, I always recommend making it per the recipe especially the first time without modifications.
hi, Natasha. I was wondering if there’s any way I could use this recipe to make a key-lime cheesecake. Just add lime juice? if not, could you recommend a fool- proof key-lime cheesecake recipe. Need it for my husband birthday. Thanks
Hi Natalia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
so, I did it. 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 the recipe. Now I’m thinking what other flavors I could add to it. 🤔
Hi Natalia, thanks for sharing that with us! I’m glad you enjoyed this recipe and that sounds like a good idea too!
Made this cake twice this month and everyone loved it!
Amazing recipe
I’m so happy to hear that! Thank you for sharing your great review, Jamie!
Hi. Can I half the recipe? I will be using a 9-inch pan. How minutes to bake? Thank you.
Hi Meg, I imagine it will be a fairly thin cheesecake if halved into a 9″ pan. I would advise using a smaller pan.
Hi, is there anyway to make this without a springform pan? Im in a pinch but can’t find one in stores near me!!
Hi Kathryn, I haven’t tested it any other way so I can’t offer advice on that modification.
Loved this recipe. It’s a keeper.
Thank you!
excellent recipe, mine cracked but it was dressed up with cherries so who knew. I’m loving it. will try other recipes.
thanks your awesome
You’re welcome! I’m glad you liked it, thanks!
Hello Natasha, I was wondering if this recipe can be made with Splenda. If so, would it be just a matter of switching out the sugar and replacing it with Splenda or would you suggest other changes? I love cheesecake but, unfortunately, I can’t have sugar. Thank you!
Hi Laura, I haven’t tried that substitution to advise, and I can’t say that would work. If you happen to test that, I would love to know how you like it.
i made it a few times already. It is soooo good. I’m selling it and my customers love it. I just made some adjustment since i’m baking it in a quart size tin can. Thank you for this recipe and I can’t wait to try your other post:) More power to you Natasha:)
Hello Leah, that’s so great to hear! I’m glad that your clients love this recipe too. Thanks for your great review.
It was a very good recipe great flavor and easy to follow!! The problem I had, was I baked like recipe said and and baked at 450 for the 15 minutes and then the 225 for the 75 but it didn’t set and was very pudding like when I cut it. Other then that it was good.
Hi Rebekah, make sure to do the jiggle test to check the center before putting it into the oven and also it’s super important to let it set in the fridge overnight before slicing into it.
Have stand mixer but no paddle attachment. Can I use that?
Hi Sharon, we recommend the paddle attachment and reducing the speed between steps since you don’t want to incorporate too much air while mixing. A whisk, for example, will blend in too much air and create bubbles.
Best cheese ever! Do you have alterations for larger cheese cakes?
I’m so glad you enjoyed this recipe, Becky! Depending on your pan size you can probably make more of this recipe making 1.5 to 2 times if it will fit.
Used this recipe this morning to make little heart cheesecakes. So far they look amazing. For those who are wondering about making smaller ones, mine are 4inch hearts, I quartered the recipe using the calculator in the recipe (4 servings) and baked for 15 min at 450 then 45 min at 225. Removed from oven and let cool in the pan for 45 min. They might be slightly over cooked but they didn’t crack or turn brown. Very excited to dig in! I also used frozen strawberries to make the sauce as per your recipe, had to strain it but it is delish as well! thank you so much!!!
Thank you so much for sharing that with us, Jayelle! I bet they look darling in small heart shapes. We do have our mini cheesecakes HERE that you can use as a reference for bake times.
Love ❤️ your recipes
You’re so nice! Thank you!
The easiest and best recipe! I have made it 4-5 times now and it was just perfect every time. The texture is what we love and i think we can never go back to having a cheescake outside! A mouthful of it and it takes you straight to heaven 😁 Thanku for your videos and detailed recipe blog!
Love it! Thanks for your wonderful review, we appreciate it!
This cheesecake is THE BEST! Your directions were precise and easy to follow. I did leave it in my oven a bit longer after doing the “jiggle test” however. The process is easy but it does take some time. My cheesecake was beautiful, no cracks, and my guests raved about it! I have my second one in the oven now 😋. Thanks for the perfect cheesecake recipe!
I’m so happy to hear that, Terri! Thank you so much for your awesome feedback.
Hi Natasha, I wanted to ask what can you recommend to substitute sour cream?
Hi Tristan, you could leave it out and the cake would still work, or sub a full-fat Greek Yogurt.
Thank you. Will be making one this Valentines day for my mom.
Hi!! I love your recipes! I want to make a small cheese cake using a 6 inches springform pan. I need to change the amount of the ingredients. Can you help me?
Hi Elizabeth, if you click on the serving size in the recipe, you can scale the ingredient list up or down to help with that.
Hi Natasha, I tried this once and it was my first time to do it and everyone who tasted it approved and loved the taste! However I had the same issue of it not setting in the middle even though I followed your steps thoroughly. Can you also please advise if how long I can bake this in a 6-inch pan? I’d love to try it in a smaller version. Do you have other tips? Thank you!
Hi Bella, I haven’t tested this in a 6-inch pan but it would have to be modified or it would overwhelm the pan.
Absolutely love your recipes!! I always find great things to make for my family!.
Thank you for trusting my recipes!
All I can say is fantastic,This cheese cake is the absolute best.
Isn’t it great! Thank you for that lovely review, Kathy!
Hi Natasha! I have tried this recipe many times and it turned out great. Thank you! May I know if I can half this ingredients and try?
Great to hear that! That should work, someone else shared this “I cut ingredients by half and used a 7″ spring form pan and it worked beautifully. Love the creamy texture!” I hope that helps.
This cheesecake is currently cooling. I tasted the batter and it was DELICIOUS! I followed direction exactly, used the foil, and water bath, same baking temps. However, after 45 minutes I checked on the cake and noticed the top had browned. It was also set with only a slight jiggle to it so I turned the oven off. My oven is old and usually things cook slower so I’m surprised. Any idea why this would have happened?
Hi Layla, 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.
How do you make your cherry topping
Hello Elijah, here’s my Cherry Sauce recipe.
How do you make your cherry topping can we use can cherry it’s not the season for it yet but we have some cherry can you use them it has some juice in them can we put lemon juice if we want to take some sweet out or the cherrys
Hello Elijah, here’s my Cherry Sauce recipe. I hope you like it!
Is there possibly a temp for the middle of the cheesecake that we can target to know for sure when it’s baked enough to be solid once removed and cooled per your recipe? I love having the foolproof concept of weights and temps to follow when baking for the most repeatable and predictable outcomes? Thanks!
Hi Mary Ann, the standard temperature for the center of the cheesecake is 150˚F. Keep in mind, if you insert a thermometer into the center, it is likely to crack.
You get five stars from me. It was very easy to make and it was very delicious and my family loved it as well. Thank you!!
You’re welcome! I’m so happy you enjoyed it, Yolanda!
This recipe is amazing! My family enjoyed every last bite and it has been requested at future small gatherings. I also made the strawberry sauce on the side and together it was just a divine way to end a meal.
That’s just awesome! Thank you for sharing your wonderful review!
I made this today and it is gorgeous. I had to cook it for much longer than listed but I have a gas oven and I feel that it takes longer for me to make most things. I hope it tastes as beautiful as it looks!
I hope you’ll love it! Please let us know how it goes.
I enjoy watching and learning. I just watched the episode of baking a cheese cake. I followed all your very clear instructions but to my surprise after the 45 minutes after taking the cake out of the oven my cake cracked. What did do wrong? Thanks waiting for your reply.
Hi, it’s hard to say without being there, that seems really unusual and I’ve never experienced that with a water bath cheesecake unless the water wasn’t boiling hot when added (it should be hot to create steam) or if the oven is on a convection fan setting or set to broil from the top. I hope that helps to troubleshoot. I’ve also never seen a crack with a water bath – it’s the only method that eliminates that issue with baking a cheesecake. Did you whip the mixture at high speed or use any substitutions?
Hello! I almost made this for the first time! Mine cracked too.
Looking back over my steps I don’t think I added enough boiling water.
We will be eating it later😁
Today I’m trying my hand at it again. Making one for my neighbors. I hope it turns out better!
I’ll let you know how it turns out.
I hope it turns out perfect!
The first cheesecake I made was delicious! Even with a crack!
I made the second one for our neighbors, it was beautiful! They are going to serve it for their sons 59th Birthday 🎉
I’m making my THIRD cheesecake for my mom.
My question is when can I freeze the cooked and cooked cheesecake? How to I wrap or store in the freezer?
Thank you!
Hello Martha, thank you so much for sharing that with us. Here is a great guide to freezing and thawing cheesecake from Taste of Home that may help.
Hi Natasha, ive made this recipe a couple times and love it but one time i used chream chesse in a tub instead of the block and it did not come out to good. im wondering if this is because of using the creme cheese in a tub. i may have under banked it if this does not matter. do you know does a tub or block matter ? the tub has a bit of a smoother and softer consistency
Hi Sara, make sure it is the full-fat block-style cream cheese and not low fat or the one sold in the tub. The tub ones are meant more for spreading on bagels.
Hi Natasha! First of all I just wanna say that my family and I love your recipes!! Yesterday, we decided to try your fabulous cheesecake. I followed your exact recipe (I’m a true recipe follower) and the cheesecake was still soft and mushy in the middle when we cut into it. It didn’t seem that it baked all the way through as the sides were baked nicely but the inside of the cheesecake was still creamy inside. Any reason why this might have happened?
Hi Johanna, make sure to fully chill the cheesecake before cutting into it. Also, if everything in the recipe was the same, maybe something was off with the oven and I definitely recommend doing the test at the end where you jolt the pan to check the wobble on top. If it’s too wobbly, it needs more time. The nice thing about a water bath cheesecake is even if you overbake by 10 minutes, it’s very forgiving. Also, the temperature of the water added can make a difference. If it’s not hot, the cake would need a little more time to come to temperature.
This cheesecake recipe is the best we’ve ever tried. Baking it third weekend in a row, except making 2 this time 😁. We have a lot of taste testers over here, 11 to be exact… 22 thumbs up from all of us. Thank you!
Wow! That’s just awesome, Hope! It sounds like you found a new family favorite!
Hi Natasha,
I just made this recipe last night and followed your instructions to a T. When I cut into it after 10 hours in the fridge, the middle was still pretty creamy, not solid. Any tips for next time? Thank you!
Hi Victoria, I’m happy to troubleshoot, 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 or it didn’t bake enough.
The same thing happened to me! I baked the cake last night and followed the recipe exactly! I did add a little mascarpone cheese but I don’t think that would be the reason as to why it was very creamy and wet inside. It looks as if it didn’t bake inside and is still a bit raw. But I used a regular standard oven, middle rack, and baked it at 475 first 15 minutes and then 225 degrees for 65 minutes.
This happened to me a couple time i found that if you do not let it sit and COMPLETELY come to room temp before putting it in the fridge that will happen. make sure it completely cools inside and out before putting it in the fridge, or else the middle will drop a bit and be liquid. hope this helps from my experience 🙂
That is a great tip and thank you!
Hi my name is Juanita from Newfoundland Canada trying the cheesecake recipe and so far so good looks good
I’m so glad you enjoyed that!
Can you give us a crust using something besides graham crackers and a crust using pecans, please and thank you.
Hi Sylvia, thank you for sharing that feedback with us; although I haven’t tried this with a pecan crust, one of our readers shared a tip they tried. “Cheesecake is my favorite dessert! Even though no one in my home has gluten issues, our favorite crust is gluten-free. I use nuts… almonds, pecans, walnuts, pistachios, cashews… for the crust. Just sub the nuts for the Graham crackers (same preparation and measure), adding sweetener of your choice (I use honey instead of sugar, even in my case) and a little less butter, as the nuts have their own natural oils. I sometimes add a touch of cinnamon and/or nutmeg. Bake the same as the Graham cracker crust.” I hope this is helpful.
Hi
I have a question, can I use tea biscuits?
because Graham cracker It’s not available here
Hi Shroq, yes, those biscuits would work fine and I would use the same 1 1/2 cups of cookie crumbs.