Home > Dessert > Perfect Cheesecake Recipe (VIDEO)

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

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.

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

4.95 from 275 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

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • Lera
    January 23, 2023

    Love this recipe!! However I completely missed adding the sour cream this time *Facepalm*. It’s currently baking, do you know what this will do Natasha?

    Reply

    • Natasha's Kitchen
      January 24, 2023

      Oh no, I’m not so sure as I have not tried this recipe without some ingredients. I hope it still turns out well!

      Reply

  • Camille
    January 23, 2023

    Omg I made this recipe and it was delicious! My cousin who is from New York, said this taste even better than the ones she’s had! I do have a question though if I want to make a smaller pan of this in a 7 inch springform pan. How should I alter the ingredients?

    Reply

    • NatashasKitchen.com
      January 23, 2023

      Hi Camille! That’s wonderful to hear. You can adjust the number of servings at the top of the recipe card. I have not tested it in a smaller pan but here is what one of my readers said, “I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now.” I hope that helps.

      Reply

  • Chantel Murray
    January 21, 2023

    I absolutely love this recipe, best cheesecake ever and it always comes out perfect.

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Wonderful to hear! This is our go-to! We love it. I’m glad you did as well.

      Reply

  • Karen
    January 17, 2023

    Do you think plant based cream cheese and sour cream would work? Due to dietary issues, I’ve substituted these products in other recipes with good results.

    Reply

    • NatashasKitchen.com
      January 17, 2023

      Hi Karen! I have not tested that to advise. If you experiment, please let us know how it turns out.

      Reply

  • Michelle
    January 16, 2023

    This recipe looks amazing! I was wondering if you have a recipe for a blueberry topping like the cherry and strawberry topping recipes that you have? I think blueberry would be great on a cheesecake.

    Reply

  • Kris
    January 14, 2023

    Tastes delicious but much of the bottom crust stuck to the pan. The sides came away nicely. Should I have greased the bottom or used parchment paper? It is a non-stick paderno pan. Or perhaps I should have let it sit at room temp before slicing. 🙁

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Kris! I’m sorry that happened. Did you make any changes to the crust recipe? The crust has enough butter that you shouldn’t need to grease the pan. Did you use a springform pan? You can try using parchment paper if you’d like, that will help it remove more easily. Also- be sure to only push the crush down enough for it to hold together well. If you press it down too tight it can cause the crust to get stuck to the pan. Lastly, remember to let it refrigerator overnight to fully set before slicing. I hope that helps!

      Reply

  • Jean
    January 12, 2023

    This is by far the best cheesecake recipe I have ever used! Finally a cheesecake that doesn’t crack while baking! I love that I no longer have to search for that perfect cheesecake recipe. Thank you for making my family happy!

    Reply

    • NatashasKitchen.com
      January 12, 2023

      Hi Jean! You’re so very welcome. I’m glad your family loved it. Thank you for trying my recipe.

      Reply

  • Courteney
    January 6, 2023

    I made your pumpkin cheesecake & it’s amzing! I want to know if you have a chocolate cheesecake recipe?

    Reply

    • Natashas Kitchen
      January 6, 2023

      Hi Courteney, 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.

      Reply

  • Kris
    January 5, 2023

    I’m going to try this perfect cheesecake for an upcoming get together. If the weather is bad we may have to postpone and I will put it in the freezer. QUESTION: should I freeze it in the springform pan?

    Reply

  • Nemma
    January 5, 2023

    This os the best cheesecake I ever tasted and it is so simple. My family loved the cheesecake.

    Reply

    • Natasha's Kitchen
      January 5, 2023

      Love it! Thank you for your great comments and feedback!

      Reply

  • ana
    December 30, 2022

    hi natasha! happy new year. just made this cheesecake recipe but unfortunately water still get inside the foil. any idea how to fix?

    Reply

    • Natashas Kitchen
      December 30, 2022

      Hi Ana, it’s hard to say if it’s salvageable; that will depend on how much water got in. You can try to save it if you catch it before it has finished baking by removing it from the water and continuing to bake it without the water. I hope this helps.

      Reply

  • Christie
    December 26, 2022

    I made this for Christmas and my family couldn’t stop raving about it!! They said it was probably the best cheesecake they’ve ever had, and I have to agree! So creamy!! Absolutely delish!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      That’s wonderful, Christie! So glad it was a hit.

      Reply

  • Drew Farris
    December 24, 2022

    I have made a bunch of cheesecakes, but this recipe by far is the best I have ever had. I can’t think of a restaurant that one as good. Not even the Cheesecake Factory. At dinner tonight everyone raved over it. I almost didn’t try it because of the water boarding, thought it might be to difficult. Was the easiest thing ever. I love watching your videos.

    Reply

    • NatashasKitchen.com
      December 25, 2022

      Hi Drew! I’m so happy to hear that. We love this cheesecake and I’m glad it was a hit. Thank you for sharing.

      Reply

  • Sherry wilson
    December 24, 2022

    I have used this recipe for a while. I love it. Lately it has been cracking along the buckle of the springform pan. Please advise.

    Reply

    • NatashasKitchen.com
      December 24, 2022

      Hi Sherry, cracks are 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. Also, don’t skip the water bath and I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.

      Reply

  • Ella
    December 23, 2022

    Hello Natasha,
    I made this recipe couple of times. Is the cooking temperature 225F for 75 min correct? Each time my cakes are close to a soup in consistency. I have to continue baking at 275 F until it is set.
    It is the best recipe so far I have tried for a cheesecake!

    Reply

    • NatashasKitchen.com
      December 23, 2022

      Hi Ella! I’m so glad you love this recipe. Yes, that is correct. 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until the center of the cheesecake wobbles slightly when you tap the pan. Be sure to let your oven fully preheat before baking. Using an internal oven thermometer is highly recommended for this.

      Reply

    • Diana Naumann
      January 6, 2023

      I have had the same issue. This is my absolute favorite cheesecake recipe and I have made it several times. I have to turn the oven up to 275 and bake it an additional 10 minutes! It is delicious! So creamy!

      Reply

  • Misty
    December 23, 2022

    Hi Natasha!
    I’m making this recipe for the first time right now. I can tell it’s going to be delicious, but I have noticed my top got very brown by setting my oven to 450 for the first 15 min. Is this normal? Yours is so beautiful and white. Not sure why mine browned… maybe an alternate temp for my next try?
    Thank you!

    Reply

    • Natashas Kitchen
      December 23, 2022

      Hi Misty, 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.

      Reply

      • Darlene
        December 31, 2022

        Hi Natasha,
        I am making your cheesecake recipe for the first time this morning. My cheesecake turned quite brown in the first 15 min. Recipe is 450 degrees for 15 min and 225 degrees for 60 to 75 min correct? I followed recipe exactly. Any advice? I am worried it will keep getting more brown as it bakes

        Reply

        • Natashas Kitchen
          December 31, 2022

          Hi Darlene, That’s correct! 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.

          Reply

  • Patricia Allen
    December 23, 2022

    Followed directions to a T and when turning oven down to 225 degrees noticed that top was turning brown check again and it is getting browner what happened

    Reply

    • Natashas Kitchen
      December 23, 2022

      Hi Patricia, I’m sorry to hear that! 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.

      Reply

  • Noona
    December 21, 2022

    hi, natasha
    i try this recipe and its flavor is wow !!
    i have a problem doing this cheesecake, and every cheesecake i tried is become the same problem …
    when i got it from the oven, the crust is oily and leak butter, idk why,,, pls pls advice i have cheesecake business

    Reply

    • Natashas Kitchen
      December 21, 2022

      Hi Noona, are you possibly using a different kind of butter or too much? I recommend checking your measurements and our notes on the process.

      Reply

  • Jenna
    December 21, 2022

    I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now. Also, RASPBERRY SAUCE with it is amazing. Thanks so much Natasha, my mom and I love your recipes!!

    Reply

    • Natashas Kitchen
      December 21, 2022

      I’m so glad that worked so well, Jenna! Thank you so much for sharing that with me!

      Reply

  • Linda Hackbardt
    December 19, 2022

    I would like the cherry sauce recipe too but don’t see it in the comments.

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Linda! Yes, it’s in the 3rd paragraph above. “Cherry Sauce” in red font is a link. You can also get the recipe for the cherry sauce HERE. 🙂

      Reply

  • Lia
    December 17, 2022

    Hi Natasha,
    I’d love to try this recipe for Christmas, but I won’t have oven space that day to make it. How far in advance is it okay to make ahead? Should it be only one day before serving or can it be two? Thanks!

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Lia! Yes, you can refrigerate or freeze the cheesecake. This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.

      Reply

  • Michelle
    December 17, 2022

    I love love love this recipe and have used it many times. I now have someone wanting a vanilla/chocolate swirled one. I struggle to modify the recipe (more due to lack of confidence) – do you have a recipe for this, or suggestions on modifying this one for it? TIA

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Michelle! I’m so glad you loved this recipe! I have not tested this with chocolate, but hopefully, we will be working on a recipe for this in the future. Let us know how it turns out if you experiment with the recipe.

      Reply

  • Loretta
    December 17, 2022

    Hello Natasha.
    For the strawberry sauce recipe, is a pound of strawberries 16 oz?
    I appreciate your reply as I am not sure of the amount.
    Thank you

    Reply

    • Natashas Kitchen
      December 17, 2022

      Hi Loretta, yes, a pound of strawberries is 16oz.

      Reply

  • Renee
    December 15, 2022

    Hello,
    Can you tell me the measurements for a 6in cheesecake. I would greatly appreciate it. Thank you

    Reply

    • Natashas Kitchen
      December 15, 2022

      Hi Renee, I have not tried this in a 6-inch pan, but with any recipes, I like to use this guide for pan adjustments to recipes.

      Reply

  • Alyssa
    December 9, 2022

    Hi question? So I was thinking the recipe says 4 1/2 of cream cheese if I take the 1/2 off how to I change the new measurements . Ps love your recipes!!

    Reply

    • Natashas Kitchen
      December 9, 2022

      Hi Alyssa, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Diana Martinez
    December 7, 2022

    Hello. Love your blog.

    Question, my family doesn’t like really sweet desserts. Can you reduce the sugar in this cheesecake?

    Reply

    • NatashasKitchen.com
      December 7, 2022

      Hi Diana! I haven’t not tested this with less sugar to advise how it would affect the texture and end result. If you experiment, let us know how it turns out.

      Reply

  • christina
    December 7, 2022

    my mother has celiac and i would live to make her a mini version of this with a gluten free cookie crust, have you ever done a mini version of this? if so what size would the cook time be?

    Reply

    • NatashasKitchen.com
      December 7, 2022

      Hi Christina! I have not, but you could use my mini cheesecake recipe HERE instead.

      Reply

    • Casey
      December 29, 2022

      My husband has celiac, I just use gluten free graham crackers and it’s amazing. You can’t even tell it’s gluten free!

      Reply

      • NatashasKitchen.com
        December 29, 2022

        Thank you for sharing with us, Casey! 🙂

        Reply

  • Monica
    December 5, 2022

    You’ve made my mother very upset! I made your cheesecake — my first time using a recipe with a water bath — for my brother’s birthday. It was a huge success. He said it was the best cheesecake he ever had.

    Why is Mom upset? Because she used to make him a birthday cheesecake every year, but this one was the best! LOL Thank you. 🙂

    Reply

    • NatashasKitchen.com
      December 5, 2022

      I’m so glad it was enjoyed! Thank you for sharing, Monica!

      Reply

  • Zemina
    December 2, 2022

    This is the best cheesecake recipe ever and most favorite in my family. Every birthday, holiday or any kind of celebration they want me to make this cheesecake. Thank you Natasha for sharing this awesome recipe. Also I make so many of your other recipes, like chicken marsala, so good. You rock 🙂

    Reply

    • Natashas Kitchen
      December 2, 2022

      I’m so happy you found a favorite on my blog, Zemina! Thank you for sharing your excellent review with me!

      Reply

  • Josie
    November 30, 2022

    How can I make this a chocolate cheesecake? Can I use powder coco? How should I do this?

    Reply

    • NatashasKitchen.com
      November 30, 2022

      Hi Josie! Cocoa powder tends to absorb water/moisture so I can’t advise on how to make this adjustment without testing it myself to know what the outcome would be. Chocolate syrup/ganache on top of this cheesecake is also a great idea to add chocolate flavor.

      Reply

  • Sarah Hall
    November 25, 2022

    If you are a little intimidated and think you might screw this up, this is the recipe for you!! I left mine in the full bake time at 450, instead of reducing the temperature. So…Thanksgiving dessert is ruined right? Nope! It survived!! I did have to scrape off the black top and add a sour cream topping, but it was pretty decent! Great foolproof recipe!

    Reply

    • Natashas Kitchen
      November 25, 2022

      I’m so glad it all worked out, Sarah! Happy Holidays!

      Reply

  • Grace
    November 21, 2022

    Would it ruin the cake if I added 1 and 1/2 cups sugar instead of 1 and a quarter?

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Grace. without testing it myself, I cannot advise.

      Reply

  • Heather
    November 19, 2022

    Hi Natasha,
    If I wanted to add flavor to the mix how would I do this ? Maybe a lemon flavor ( fresh lemon juice )

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Hi Heather. I think that could work, like using lemon extract and lemon zest. I haven’t tested it to provide specific instructions.

      Reply

  • Angela
    November 18, 2022

    Hi Natasha.
    I am only finding my 8 inch springform right now (in process of moving😊). Do you know the recommended baking time for this size pan? Thanking you in advance.

    Reply

    • NatashasKitchen.com
      November 18, 2022

      Hi Angela! If you have a taller 8-inch pan, it may work, but it may overflow without an adjustment to the recipe. I also have not tested this in a smaller pan to advise on the baking time. It will be done when the cheesecake looks set and the center wobbles slightly when you tap the pan. I hope tht helps.

      Reply

  • Kaylie
    November 11, 2022

    I’m currently making and WOW this batter is phenomenal 😍!!!!!!! Do you think I could freeze for a short time instead of refrigerate overnight?

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Kaylie! This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.

      Reply

  • Marie Stahl
    November 11, 2022

    Natasha, my family is wanting a Cherry Swirl NY Style Cheesecake for Thanksgiving, would you be able to help me with that request please?
    Thanks Much, Marie

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Marie, That sounds wonderful. I do not have a recipe or instructions for that but this cheesecake would be a good starting point to experiment with.

      Reply

  • Gail
    October 24, 2022

    My family loves this recipe!!
    I was wondering if it could be made into individual mini cheesecakes?

    Reply

    • Natashas Kitchen
      October 24, 2022

      I’m so glad it was a hit, Gail! I haven’t tested this specific recipe 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. We do have a Mini Cheesecake Recipe here that you may want to try.

      Reply

  • Tracey
    October 22, 2022

    Hi, I made this last week, first cheesecake ever and I must say, it was absolutely delicious!!! The video was quite helpful so I’m glad you showed that, because I was nervous to try it with the water bath. It did have some uneven browning on the top and from your feedback on other comments, I’m assuming the oven temp was a little too high. Wondering if I need to lower the higher temp by a few degrees or the lower temp? Hubs said this was much better than Cheesecake Factory 😊😊
    Also, have you experimented with adding anything to it, like Oreos or Reese cups, anything like that?
    Anyway, best cheesecake ever!!! Will be taking this to mom’s for Thanksgiving dinner.

    Reply

    • Natashas Kitchen
      October 24, 2022

      I’m so glad the video was helpful, Tracey! Thank you for sharing your excellent review with me! I have not tried those additions, but I bet that could work with a few modifications!

      Reply

  • Edie
    October 16, 2022

    I am looking for the cherry sauce. You said it’s in the notes.
    Where are the notes ?
    Thank you

    Reply

  • Mary
    October 11, 2022

    Natasha your recipe and steps created the perfect cheesecake. It turned out exactly as the photo.

    Reply

    • Natasha's Kitchen
      October 11, 2022

      Thank you for your good comments, Mary. I’m glad you loved it!

      Reply

  • Kynzie
    September 20, 2022

    The best cheesecake recipe out there! We’ve been making this for years and always comes out great and is so easy to make!!!

    Reply

    • Natashas Kitchen
      September 20, 2022

      It sounds like you have a favorite! That’s so great, Kynzie!

      Reply

  • Candy
    September 8, 2022

    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!!!

    Reply

    • NatashasKitchen.com
      September 8, 2022

      Hi Candy, I have not really tried different pans to advise on instructions or measurements for this.

      Reply

  • Patrick
    September 7, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 7, 2022

      This is often due to the oven temperature being too high. I highly recommend using an internal oven thermometer and adjust accordingly.

      Reply

  • Mark
    August 26, 2022

    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.

    Reply

    • NatashasKitchen.com
      August 26, 2022

      So glad it turned out, Mark! Thank you for sharing your experiment. 🙂

      Reply

  • Susie
    August 16, 2022

    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

    Reply

    • NatashasKitchen.com
      August 16, 2022

      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.

      Reply

  • Michel
    August 10, 2022

    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?

    Reply

    • Natashas Kitchen
      August 10, 2022

      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.

      Reply

    • Mark
      August 26, 2022

      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.

      Reply

  • Julia
    August 9, 2022

    Great recipe!However, where i live, sour cream is hard to find.

    Reply

    • Natasha's Kitchen
      August 9, 2022

      Thanks, Julia. Plain Greek Yogurt should be fine too.

      Reply

    • Mark
      August 26, 2022

      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.

      Reply

  • Tuesday S.
    July 22, 2022

    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!!

    Reply

    • Natashas Kitchen
      July 23, 2022

      I’m so glad this is your go-to! It’s a popular recipe for good reason!

      Reply

  • Erin
    July 17, 2022

    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!

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Great to hear that the recipe was a hit, Erin!

      Reply

  • Alejandro Romagosa
    July 17, 2022

    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.

    Reply

    • Natashas Kitchen
      July 18, 2022

      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.

      Reply

  • Nancy
    July 16, 2022

    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?

    Reply

    • NatashasKitchen.com
      July 16, 2022

      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.

      Reply

      • Nancy
        July 21, 2022

        Thank you. I’ll try that. This is the BEST recipe and I have tried several.

        Reply

  • Jacki
    July 5, 2022

    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?

    Reply

    • NatashasKitchen.com
      July 5, 2022

      Hi Jackie, I wrap the entire cheesecake in plastic wrap or aluminum foil, then place it in an airtight container.

      Reply

  • Lori
    July 4, 2022

    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!

    Reply

    • Natashas Kitchen
      July 4, 2022

      You’re welcome! I’m so happy you’re enjoying my recipes, Lori!

      Reply

  • Ami
    July 2, 2022

    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?

    Reply

    • NatashasKitchen.com
      July 2, 2022

      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.

      Reply

      • Ami
        July 24, 2022

        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!!!

        Reply

        • Natasha's Kitchen
          July 25, 2022

          Thanks for sharing, Ami. Practice indeed makes perfect, that’s how I learned too!

          Reply

        • NatashasKitchen.com
          July 25, 2022

          That’s wonderful, Ami! So glad it finally turned out. 🙂

          Reply

  • Vilma
    June 30, 2022

    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! 💕

    Reply

    • Natashas Kitchen
      June 30, 2022

      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.

      Reply

  • Suzan
    June 27, 2022

    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.

    Reply

    • Natashas Kitchen
      June 28, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Suzan!

      Reply

  • Amanda
    June 26, 2022

    Takes amazing!! I just have to figure out how to get the foil wrap from letting water in…I had a soggy bottom.

    Reply

    • Natasha's Kitchen
      June 26, 2022

      Glad you enjoyed it! I’m sure you’ll get the hang of it after some practice.

      Reply

    • Polly & Jack
      July 18, 2022

      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!!!

      Reply

      • Natasha's Kitchen
        July 18, 2022

        Thank you for the awesome feedback!

        Reply

      • dorothy
        September 4, 2022

        Do you mean that you put the water on the bottom shelf and the cheesecake on the shelf above?

        Reply

  • Poornima
    June 14, 2022

    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 ❤️

    Reply

    • Natasha's Kitchen
      June 14, 2022

      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.

      Reply

    • Candy Mc
      June 24, 2022

      Hi Poornima, I also wish to make this into minis. Have you done so successfully? Please let us know. Thanks in advance

      Reply

  • Sisi
    June 13, 2022

    Hello Natasha!!! May I use the yogurt instead of Sour Cream. Difficult to buy sour cream in my country. thanks

    Reply

    • Natasha's Kitchen
      June 13, 2022

      Plain Greek yogurt should work well too.

      Reply

  • Lidia
    June 8, 2022

    I kept on tasting the cheesecake and the more I ate it the more delicious it was!

    Reply

    • Natashas Kitchen
      June 8, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Lidia!

      Reply

  • Lidia
    June 8, 2022

    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!

    Reply

    • Natashas Kitchen
      June 8, 2022

      Hi Lidia, it sounds like it could have used a bit more bake time I hope you find your pan soon!

      Reply

  • Maria Kakaletri
    June 8, 2022

    Hello Natasha!!! Thank you do much for your delicious recipes!
    Can i use for the cheesecake marcapone cream cheese or Philadelphia is more suitable?

    Reply

    • Natashas Kitchen
      June 8, 2022

      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!

      Reply

  • Vera
    June 7, 2022

    Hi Natasha, I am making this cheesecake and I was wondering what if I don’t have the deep roasting pan?

    Reply

    • Natasha's Kitchen
      June 7, 2022

      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.

      Reply

  • Tammy Pontius
    June 1, 2022

    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

    Reply

    • Natasha's Kitchen
      June 1, 2022

      Hi Tammy, I have not really tried different pans to advise of the exact measurements.

      Reply

  • Christy Fell
    May 30, 2022

    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!

    Reply

    • NatashasKitchen.com
      May 30, 2022

      You’re very welcome! I’m glad you enjoyed this recipe. Thank you for the review.

      Reply

  • ava
    May 16, 2022

    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!

    Reply

    • Natashas Kitchen
      May 16, 2022

      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!

      Reply

  • Carolina
    May 10, 2022

    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.

    Reply

  • Audrey
    May 2, 2022

    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!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Hi Audrey, I have not made this in a smaller pan. I think that could work. You’d have to experiment with it.

      Reply

      • Katie S.
        May 31, 2022

        Question – how would I adjust the recipe/time if I wanted to do mini cheesecakes in my cupcake tin?

        Reply

        • Natashas Kitchen
          June 1, 2022

          Hi Katie, You can try my Mini Cheesecakes recipe. I hope you love it!

          Reply

  • Kim L.
    April 27, 2022

    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!!

    Reply

    • NatashasKitchen.com
      April 28, 2022

      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.

      Reply

  • Marina
    April 18, 2022

    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?

    Reply

    • NatashasKitchen.com
      April 18, 2022

      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.

      Reply

  • Jessica
    April 16, 2022

    This has ended up being the most requested cheesecake I make lol! Such a good recipe.

    Reply

    • Natashas Kitchen
      April 16, 2022

      That’s so great! It sounds like you have a new favorite, Jessica!

      Reply

  • Diana Zlatov
    April 15, 2022

    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!

    Reply

    • NatashasKitchen.com
      April 16, 2022

      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.

      Reply

  • Karen Ward
    April 14, 2022

    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.

    Reply

    • Natasha's Kitchen
      April 15, 2022

      Awesome, thank you for the tip! I’ll make sure to try that next time.

      Reply

  • Larry Ricks
    April 9, 2022

    I have only a hand mixer, how would I use it for the cheesecake/

    Reply

    • Natashas Kitchen
      April 9, 2022

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

      Reply

  • Jacki
    April 7, 2022

    Hi Natasha,
    I only have 10” pans. How should I adjust the recipe?

    Reply

    • Natashas Kitchen
      April 7, 2022

      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.

      Reply

  • Larry Bennett
    April 2, 2022

    I have made your recipe several times now and it always comes out great. Thanks for sharing an easy to make but delicious recipe.

    Reply

    • Natashas Kitchen
      April 2, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Larry!

      Reply

  • Jordine Szewczyk
    March 31, 2022

    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

    Reply

    • Natashas Kitchen
      March 31, 2022

      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.

      Reply

    • Natalia
      June 17, 2022

      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.

      Reply

      • NatashasKitchen.com
        June 17, 2022

        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. 🙂

        Reply

  • aliaaa
    March 22, 2022

    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!!

    Reply

    • NatashasKitchen.com
      March 22, 2022

      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!

      Reply

  • Sita Dillon
    March 16, 2022

    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.

    Reply

    • Natasha
      March 17, 2022

      Hi Sita, make sure to run a knife or thin spatula around the edges before you remove the springform pan.

      Reply

      • Sita Dillon
        March 21, 2022

        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

        Reply

        • Natasha's Kitchen
          March 21, 2022

          Hello there Sita, great to hear that you loved the taste of the cheesecake. Thank you for the review!

          Reply

  • PStas
    February 28, 2022

    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.

    Reply

    • Natasha
      March 3, 2022

      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.

      Reply

  • Cate Paxson
    February 27, 2022

    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.

    Reply

    • Natasha's Kitchen
      February 27, 2022

      Hi Cate, it should be alright if you followed the instructions as it is. Please update us on how it goes.

      Reply

  • Vivian
    February 26, 2022

    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!!

    Reply

    • Natashas Kitchen
      February 26, 2022

      I’m so happy to hear this was a hit, Vivian! Thank you so much for sharing that with me!

      Reply

  • Angie
    February 20, 2022

    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.

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Nice one, Angie. I’m glad you tried this recipe and loved it!

      Reply

  • Topher
    February 16, 2022

    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

    Reply

    • Natasha's Kitchen
      February 16, 2022

      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.

      Reply

  • Jan
    February 12, 2022

    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?

    Reply

    • Natashas Kitchen
      February 12, 2022

      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.

      Reply

  • rakhi
    February 11, 2022

    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.

    Reply

    • Natashas Kitchen
      February 11, 2022

      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!

      Reply

  • Sam Cohagan
    February 6, 2022

    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.

    Reply

    • Natasha's Kitchen
      February 7, 2022

      Thank you for appreciating my recipes, Sam. I hope you’ll love all the recipes that you will try!

      Reply

  • Tash
    February 6, 2022

    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.

    Reply

    • Natasha
      February 6, 2022

      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.

      Reply

  • Samar Ahmed
    February 5, 2022

    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!

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Samar, since it has eggs, it will need to be baked. I haven’t tried a refrigerator method for this.

      Reply

  • Tina
    January 30, 2022

    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!

    Reply

    • Natasha
      January 30, 2022

      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.

      Reply

      • Tina
        January 31, 2022

        Thanks Natasha. I did use a non stick spring form pan but I will definitely try the parchment paper!

        Reply

  • Anna
    January 28, 2022

    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?

    Reply

    • Natashas Kitchen
      January 28, 2022

      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!

      Reply

  • Patty
    January 27, 2022

    How can I adjust the ingredients to fit a smaller 8” pan?

    LOVE THIS RECIPE!

    Reply

    • Natashas Kitchen
      January 27, 2022

      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.

      Reply

  • Amanda Harding
    January 20, 2022

    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?

    Reply

    • Natasha
      January 20, 2022

      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.

      Reply

  • Jack& POLLY
    January 9, 2022

    We have made your Cheese Cake many times it is better than the Cheese Cake Factory!!!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Yay! That’s awesome feedback, thank you for the review!

      Reply

  • Lori
    January 8, 2022

    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.

    Reply

    • Natasha
      January 9, 2022

      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.

      Reply

  • Alicia
    January 3, 2022

    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?

    Reply

    • Natashas Kitchen
      January 3, 2022

      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.

      Reply

  • Tanya
    January 1, 2022

    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.

    Reply

    • Natashas Kitchen
      January 1, 2022

      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

      Reply

  • Teresa
    December 30, 2021

    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.

    Reply

    • Natashas Kitchen
      December 30, 2021

      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!

      Reply

    • David
      January 12, 2022

      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! 🙂

      Reply

  • Barbara
    December 25, 2021

    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!

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Great to hear that it was a huge hit!

      Reply

  • Colleen F
    December 24, 2021

    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!

    Reply

    • Natashas Kitchen
      December 24, 2021

      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.

      Reply

  • sharon
    December 23, 2021

    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

    Reply

    • Natashas Kitchen
      December 23, 2021

      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.

      Reply

  • Tam
    December 22, 2021

    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!

    Reply

    • Natashas Kitchen
      December 22, 2021

      I’m so glad it was a hit! We love making it for the holidays also!

      Reply

  • SBurg
    December 21, 2021

    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!

    Reply

    • Natashas Kitchen
      December 21, 2021

      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

      Reply

  • Connie Melloway
    December 7, 2021

    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.

    Reply

    • Natasha
      December 7, 2021

      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.

      Reply

      • Linda
        January 13, 2022

        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!

        Reply

  • Haley
    December 4, 2021

    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!

    Reply

    • Natashas Kitchen
      December 4, 2021

      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!

      Reply

  • Alicia Haynes
    December 4, 2021

    Hi Natasha,

    I love this recipe, can I make this into a chocolate cheesecake?

    Reply

    • Natashas Kitchen
      December 4, 2021

      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.

      Reply

  • Jeanne Morgan
    December 3, 2021

    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.

    Reply

    • Natashas Kitchen
      December 3, 2021

      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!

      Reply

  • David
    December 3, 2021

    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.

    Reply

  • Summer
    December 2, 2021

    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.

    Reply

    • Natashas Kitchen
      December 3, 2021

      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.

      Reply

    • Lilly
      January 11, 2022

      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

      Reply

  • 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

      • Jayme
        December 21, 2021

        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!

        Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.