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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!

Classic slice of cheesecake on a plate with cherry topping

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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.

Ingredients for cheesecake with cream cheese, eggs, sour cream, sugar, vanilla, graham crackers and butter

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

perfect slice of cheesecake that has been baked in a water bath

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.

  1. Combine crumbs together with melted butter and sugar and stir until moistened.
  2. Press the crumbs into a 9″ springform pan, going up the sides slightly.
  3. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.

Step by step how to make a cheesecake crust with graham crackers

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.

Step by step photos how to make a cheesecake filling

How to Bake a Cheesecake in a Water Bath:

  1. Boil a pot of water. Boil more than you think you’ll need to ensure you have enough.
  2. Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides).
  3. 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).
  4. 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.

Instructional photos showing wrapping a pan in foil and baking cheesecake in water bath

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.

Classic Cheesecake on cake platter with slice removed

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

4.93 from 138 votes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 8 hours
Total Time: 10 hours
Slice of cheesecake on a plate topped with cherry sauce

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $14-$16
Keyword: cheesecake, cheesecake recipe, water bath cheesecake
Cuisine: American
Course: Dessert
Calories: 510
Servings: 12 people

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:

  1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.

  2. 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.

  3. 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:

  1. 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.

  2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.

  3. 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:

  1. 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).

  2. 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.

  3. 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).

Nutrition Facts
Perfect Cheesecake Recipe
Amount Per Serving
Calories 510 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g131%
Cholesterol 192mg64%
Sodium 378mg16%
Potassium 176mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 27g30%
Protein 9g18%
Vitamin A 1454IU29%
Calcium 112mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Cheesecake slice on a plate with a fork and cherry topping

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Char
    November 29, 2021

    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

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Char, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • David
    November 26, 2021

    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

    Reply

    • Natashas Kitchen
      November 27, 2021

      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!

      Reply

  • Desirae
    November 26, 2021

    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

    Reply

    • Natasha
      November 26, 2021

      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.

      Reply

  • Barbara
    November 25, 2021

    My family said this is the best cheesecake I have ever made. It turned out perfect and was beautiful!

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Thanks for the great comments and feedback, Barbara.

      Reply

  • Dave Olson
    November 22, 2021

    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?

    Reply

    • Natasha
      November 22, 2021

      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.

      Reply

  • Maris
    November 18, 2021

    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!

    Reply

    • Natashas Kitchen
      November 18, 2021

      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

      Reply

  • Zoey
    November 14, 2021

    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!

    Reply

    • Natashas Kitchen
      November 15, 2021

      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.

      Reply

  • cuteKitty
    November 13, 2021

    Hi Natasha,
    Is there anything I can substitute the sour cream?

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi, you could leave out the sour cream, and it would still work, or you could replace it with plain Greek yogurt.

      Reply

  • Kelly
    November 6, 2021

    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?

    Reply

    • Natashas Kitchen
      November 6, 2021

      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!

      Reply

  • Lin
    November 4, 2021

    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?

    Reply

    • Natashas Kitchen
      November 4, 2021

      Hi Lin, The cheesecake may turn brown at a higher heat. I recommend making sure your oven is calibrated correctly.

      Reply

  • Heidi
    October 28, 2021

    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? 🙂

    Reply

    • Natasha
      October 28, 2021

      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.

      Reply

      • Heidi
        October 29, 2021

        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! 🙂

        Reply

        • Natashas Kitchen
          October 29, 2021

          I hope you love it, Heidi!

          Reply

  • Bev
    October 26, 2021

    I made this cheesecake for my son’s birthday and he absolutely loved it!!!! Great recipe and tips. Thank you

    Reply

    • Natasha's Kitchen
      October 26, 2021

      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.

      Reply

  • M Wright
    October 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Thanks for sharing your experience making this recipe, I’m glad you enjoyed it!

      Reply

  • Analise Catania
    October 25, 2021

    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

    Reply

    • Natashas Kitchen
      October 25, 2021

      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.

      Reply

  • Grazia
    October 23, 2021

    I just made this cheesecake I don’t understand why it darkened on top😣.

    Reply

    • Natashas Kitchen
      October 23, 2021

      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.

      Reply

  • Amoi
    October 22, 2021

    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😊

    Reply

    • Natashas Kitchen
      October 22, 2021

      I’m so happy you enjoyed that and it worked, Amoi. Thank you for sharing that with us!

      Reply

  • Donna Mettler
    October 19, 2021

    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!

    Reply

    • Natasha
      October 19, 2021

      That is amazing!! I’m so happy to hear that and congratulations on your results. Fantastic!

      Reply

  • Kim
    October 19, 2021

    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!

    Reply

    • Natashas Kitchen
      October 19, 2021

      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.

      Reply

      • Kim
        October 22, 2021

        I tried it again and put more water. Did not crack! Thank you natasha. Any tips on transferring the cake on a cake board?

        Reply

        • Natasha
          October 22, 2021

          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.

          Reply

  • Amoi
    October 16, 2021

    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

    Reply

    • Natasha's Kitchen
      October 17, 2021

      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.

      Reply

      • Amoi
        October 19, 2021

        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😊

        Reply

  • Shay
    October 4, 2021

    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

    Reply

  • Richard S.
    September 23, 2021

    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!

    Reply

    • Natashas Kitchen
      September 23, 2021

      I’m so glad you enjoyed it, Richard!

      Reply

  • Amoi
    September 16, 2021

    Hi Natasha I am trying your cheesecake recipe for the second time… I hope is come out as good as the first one.

    Reply

    • Natasha's Kitchen
      September 17, 2021

      I hope it becomes a success!

      Reply

  • Sophia
    September 16, 2021

    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 🙂

    Reply

    • Natasha's Kitchen
      September 16, 2021

      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.

      Reply

  • Derek
    September 11, 2021

    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.

    Reply

    • Natashas Kitchen
      September 11, 2021

      I’m so glad you enjoyed it, Derek! Thank you for the wonderful review!

      Reply

  • Tammy M
    August 28, 2021

    Can I turn the heat up from 225 I order to speed up cooking time?
    And I LOVE all your recipes❤️

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Tammy, it’s best to keep it at the recipe instructed temperature. The cheesecake may turn brown at a higher heat.

      Reply

    • Sez
      September 1, 2021

      Hi Natasha
      Can I use Marie biscuits for the base?

      Reply

      • Natashas Kitchen
        September 1, 2021

        Hi Sez, I bet that could work, yes! I would use the same 1 1/2 cups of cookie crumbs.

        Reply

  • Runa
    August 22, 2021

    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 !

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Hi Runa, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Nicole
    August 22, 2021

    Hi, cheesecake is my favorite! Did I read correctly? Are 4 boxes of cream cheese required?

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Hi Nicole, yes to be eat it is 2 1/4 lb cream cheese room temperature (4 1/2 packages, 8-oz each)

      Reply

  • Anabella Barcibal
    August 18, 2021

    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

    Reply

    • Natashas Kitchen
      August 18, 2021

      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.

      Reply

      • Anabella Barcibal
        August 29, 2021

        Oh i think my water bath is not that boiling,thank you natasha.

        Reply

  • Pearlyn
    August 18, 2021

    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.

    Reply

    • Natashas Kitchen
      August 18, 2021

      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.

      Reply

  • Mary
    August 12, 2021

    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.

    Reply

    • Natashas Kitchen
      August 13, 2021

      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.

      Reply

  • Richel Oliver
    August 6, 2021

    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?

    Reply

  • Laura
    August 4, 2021

    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.

    Reply

    • Natashas Kitchen
      August 5, 2021

      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.

      Reply

      • Beth English
        October 11, 2021

        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..

        Reply

  • Nancy
    August 2, 2021

    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.

    Reply

    • Natashas Kitchen
      August 2, 2021

      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.

      Reply

  • Dilini
    July 30, 2021

    Hi there
    Could you please recommend a substitute for sour cream and cream cheese we could use?

    Reply

    • Natashas Kitchen
      July 30, 2021

      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.

      Reply

  • emma
    July 29, 2021

    Hi natasha! what is a convectional oven? is it the normal oven? is electric oven an convectional oven?

    Reply

    • Natashas Kitchen
      July 29, 2021

      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.

      Reply

  • Judy Harris-Betts
    July 23, 2021

    This is a fantastic recipe…making again tomorrow for church potluck….all your recipes are super!!!! I am a fan forever!

    Reply

    • Natashas Kitchen
      July 23, 2021

      I’m so glad you all enjoyed it!

      Reply

  • Mayra
    July 20, 2021

    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!

    Reply

    • Natashas Kitchen
      July 20, 2021

      Hi Mayra, one of our readers mentioned a hand mixer would work great!

      Reply

    • MarionFL
      July 29, 2021

      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!

      Reply

  • Ellen
    July 15, 2021

    I made this cheesecake for coworkers and they can’t get enough…I’ve had to make it repeatedly.

    Reply

    • Natashas Kitchen
      July 15, 2021

      I’m so glad this was a hit, Ellen! That’s so great!

      Reply

  • Kim
    July 12, 2021

    Do you have the recipe for the cherry topping?

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Kim, we have it linked in the recipe, but you can also find it HERE. I hope this is helpful.

      Reply

  • Debbie B.
    July 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      July 11, 2021

      Yay, that is fantastic! Great to hear that this cheesecake was a hit, thanks for sharing!

      Reply

  • ANNI
    July 5, 2021

    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?

    Reply

    • Natasha
      July 5, 2021

      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.

      Reply

  • Brandy
    June 28, 2021

    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!!!

    Reply

    • Natasha's Kitchen
      June 28, 2021

      You’re welcome, Brandy. Glad you still got it right and you liked it!

      Reply

  • ellie
    June 24, 2021

    Can i use a 9 by 13 inch aluminum pan for a water bath?

    Reply

    • Natasha
      June 24, 2021

      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!

      Reply

  • Mira
    June 20, 2021

    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

    Reply

    • Natashas Kitchen
      June 21, 2021

      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?

      Reply

  • Shiloh
    June 18, 2021

    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 😩

    Reply

    • Natashas Kitchen
      June 18, 2021

      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.

      Reply

  • Leeia
    June 18, 2021

    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

    Reply

    • Natashas Kitchen
      June 18, 2021

      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.

      Reply

  • Malou
    June 16, 2021

    Hi Natasha! If I use 8″ pan how may minutes should I bake the cheesecake?

    Reply

    • Natashas Kitchen
      June 16, 2021

      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.

      Reply

  • Esther Oghenetega
    June 3, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Sounds perfect! You are so welcome, Esther and I’m glad the cake turned out great!

      Reply

  • Pamela Martin
    May 27, 2021

    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.

    Reply

    • Natashas Kitchen
      May 27, 2021

      Thank you for that wonderful compliment!

      Reply

  • Sharon
    May 25, 2021

    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. 😁

    Reply

    • Natasha's Kitchen
      May 27, 2021

      I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Olga
      May 30, 2021

      I did it with three packages and added 4 eggs and 2 tb spoons of sour cream

      Reply

      • Saff
        June 12, 2021

        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

        Reply

  • Sharon
    May 25, 2021

    What size pan should I use if I cut the recipe in half? Thank you! 😊

    Reply

    • Natasha's Kitchen
      May 25, 2021

      Hi Sharon, I honestly haven’t tested that yet to advise but I would recommend using a smaller pan.

      Reply

  • Daniela Fernandez
    May 25, 2021

    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!

    Reply

    • Natashas Kitchen
      May 26, 2021

      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.

      Reply

  • Marj
    May 24, 2021

    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!

    Reply

    • Natashas Kitchen
      May 24, 2021

      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!

      Reply

  • Lena
    May 19, 2021

    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.

    Reply

    • Natasha
      May 20, 2021

      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.

      Reply

  • Tracy Arden
    May 19, 2021

    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 😍❤

    Reply

    • Natasha's Kitchen
      May 19, 2021

      That’s exciting! I hope you’ll love every recipe that you will try, Tracy.

      Reply

  • Lindsay M.
    May 14, 2021

    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!! 🙂

    Reply

    • Natashas Kitchen
      May 14, 2021

      Thank you so much for sharing that with me.

      Reply

  • Armozee Writer
    May 10, 2021

    Can I use this receipe to make mango cheesecake with mixing mango pieces in the cream and then baking

    Reply

    • Natasha's Kitchen
      May 10, 2021

      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.

      Reply

  • Lyca
    May 9, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 9, 2021

      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!

      Reply

  • IUL
    May 9, 2021

    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.

    Reply

    • Natasha
      May 10, 2021

      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.

      Reply

      • IUL
        May 13, 2021

        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!

        Reply

        • Natasha
          May 13, 2021

          Thank you so much for sharing that with us.

          Reply

        • Sharon
          May 25, 2021

          Can I use salted butter instead of unsalted?

          Reply

  • Kayla
    May 8, 2021

    Hi. Do iHave To Bake It In A Water Bath or Can iJust Put It In The Oven

    Reply

  • Silvia
    May 7, 2021

    Hi Natasha
    I made this cake and my top browned within the first 15 minutes. Is the problem convection cooking?
    Silvia

    Reply

    • Natasha
      May 7, 2021

      Hi Silvia, yes that would be the problem. This cheesecake is written for baking in a conventional oven.

      Reply

  • Aara
    May 2, 2021

    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???

    Reply

    • Natasha
      May 3, 2021

      Hi Aara, you could leave out the sour cream and it would still work, or you could replace it with plain Greek yogurt.

      Reply

  • Eileen Thompson
    May 1, 2021

    Hi Natasha, I absolutely love your recipes and I am wondering where is the recipe for the cherry sauce?

    Reply

    • Natashas Kitchen
      May 1, 2021

      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!

      Reply

    • James Wright
      May 6, 2021

      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.

      Reply

  • Kathy
    May 1, 2021

    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.

    Reply

    • Natashas Kitchen
      May 1, 2021

      Hi Kathy, we purchase it at Costco!

      Reply

  • Erica Malave
    April 28, 2021

    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 😊

    Reply

    • Natashas Kitchen
      April 28, 2021

      I’m so glad my instructions were easy to follow and helpful! Happy Birthday Erica!

      Reply

  • Tess
    April 26, 2021

    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?

    Reply

    • Natasha
      April 27, 2021

      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.

      Reply

  • Glenda
    April 25, 2021

    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

    Reply

    • Natasha
      April 26, 2021

      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.

      Reply

  • Kathy Nesta
    April 23, 2021

    You are so cute. Love your recipes

    Reply

    • Natashas Kitchen
      April 23, 2021

      Thank you, Kathy! I’m so glad you enjoyed it!

      Reply

  • Visha Shah
    April 22, 2021

    I’m making this cheesecake today, so excited! What kind of graham crackers did you use? Honey or Cinnamon?

    Thanks!

    Reply

    • Natashas Kitchen
      April 22, 2021

      Hi Visha, we used the original honey ones.

      Reply

  • Gwendolyn Slade
    April 21, 2021

    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.

    Reply

    • Natashas Kitchen
      April 21, 2021

      Yum! The perfect treat for a birthday and anniversary! I’m so glad you all enjoyed it!

      Reply

  • Sheila Teed
    April 19, 2021

    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?

    Reply

  • Katryna
    April 18, 2021

    Hi,

    Is it necessary to add the Tbsp of sugar to the crust?

    Thanks inadvance.

    Reply

    • Natashas Kitchen
      April 19, 2021

      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.

      Reply

  • Melissa
    April 16, 2021

    Is this recipe possible to bake in a 9×13?

    Reply

    • Natashas Kitchen
      April 16, 2021

      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.

      Reply

  • María Sanchez
    April 15, 2021

    Which is the right temperature if I only have a convenction oven?

    Reply

    • Natasha's Kitchen
      April 16, 2021

      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.

      Reply

  • Amy Wonder
    April 13, 2021

    So should put it on medium speed?

    Reply

    • Natasha
      April 13, 2021

      Hi Amy, that should work, and then reduce it to low when adding sour cream.

      Reply

  • Martha
    April 12, 2021

    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!

    Reply

    • Natashas Kitchen
      April 12, 2021

      I’m so glad you gave this a try Martha!! I’m so happy you enjoyed that.

      Reply

  • Amy Wonder
    April 12, 2021

    Can I use a hand mixer instead of a stand mixer

    Reply

    • Natashas Kitchen
      April 12, 2021

      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.

      Reply

    • Natasha
      April 12, 2021

      Hi Amy, yes a hand mixer would work great here, just adjust the speeds accordingly as with the stand mixer.

      Reply

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