Perfect Cheesecake Recipe (VIDEO)
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
This is a make-ahead, freezer-friendly dessert that is well-loved by all of our family and friends. Watch the video tutorial and you will be a pro in no time!
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Watch the Cheesecake Recipe Video:
If you have never made a homemade cheesecake, you are in for a treat. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Top a slice with homemade Cherry Sauce or even Strawberry Sauce and it’s a winning combination!
About Cheesecake:
Cheesecakes are essentially rich cheese and egg custards baked over a graham cracker crust. It’s not technically a ‘cake.’ The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients: cream cheese, eggs, sugar, a bit of sour cream, and vanilla. The 3-ingredient crust is even easier.
Homemade cheesecakes are surprisingly easy to make and require very little active time. Your mixer does most of the work and the hardest part of the process is waiting for it to bake, cool, and chill overnight. It’s also one of the best parts about cheesecakes – they are a make-ahead dessert and also freeze well.
What Does a Water Bath do for a Cheesecake?
In searching for the perfect cheesecake recipe, we wanted to completely eliminate cracks, shrinkage, overbaking, and browning. We adapted our original (no water bath) Cheesecake recipe slightly, so if you enjoyed that one, you’ll completely fall in love with this one. Here’s why a water bath works so well:
- The center and edges of the cake cook at the same rate
- Steam moisture protects the top of the cake
- Gentle, even rise with minimal shrinkage and no more cracking!
- The cake is ultra-creamy all the way to the edges
- More forgiving and less likely to overbake
Our Favorite Cheesecake Crust:
A cheesecake crust is easy peasy with only 3 ingredients: graham crackers, sugar, and butter. You can pulse the crumbs in a food processor or blender, or put them in a sturdy Ziploc bag and roll with a rolling pin until fine crumbs form. They are also sold as crumbs to save time.
- Combine crumbs together with melted butter and sugar and stir until moistened.
- Press the crumbs into a 9″ springform pan, going up the sides slightly.
- Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
Tips for Making the Best Cheesecake:
Our best tip is to not rush the process of making or cooling the cake. Each step is important for making the perfect cheesecake. Read through this advice before starting your cheesecake and be sure to watch the video tutorial.
- Make sure cream cheese is at room temperature so you don’t end up with lumps of cream cheese.
- Beat cream cheese and sugar until completely smooth. This step is your last chance to ensure a smooth batter.
- Use the paddle attachment to avoid over-mixing.
- Scrape the sides of the bowl and the attachment frequently to ensure the mixture is smooth.
- Reduce speed when adding eggs.
- Bake until the cheesecake looks set and the center wobbles slightly when you tap the pan.
- Always chill your cheesecake before serving, or it will be soupy in the center.
How to Bake a Cheesecake in a Water Bath:
- Boil a pot of water. Boil more than you think you’ll need to ensure you have enough.
- Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides).
- Fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising and to block any boiling water from splashing into the pan (don’t worry if a little water gets in).
- Pour cheesecake filling into the foil-lined springform pan and place into a deep roasting pan. Fill with 1 1/2 to 2″ with water. It should be about halfway up the side of the springform pan.
Safety Tip: Use oven mitts to transfer the roasting pan in and out of the oven for safety and transfer slowly to avoid sloshing.
Pro Tip: How to Cut a Cheesecake:
Cheesecakes can get ugly fast if cut the wrong way. To get clean professional looking slices, dip a long knife into very hot water (I pour hot water in a tall mason jar). Once the knife warms up, wipe with a paper towel and slice through the cheesecake. For best results, dip and wipe your knife between slices.
Our History with Cheesecake!
We are major cheesecake fans over here. For years, we have perfected our cheesecake recipes with everything from No-bake Cheesecake to Mini Cheesecakes and even Pumpkin Cheesecake.
Print the Recipe below then head to the grocery store to stock up on ingredients. This is bound to become your new favorite Cheesecake Recipe!
Perfect Cheesecake Recipe
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs from 12 whole crackers
- 6 Tbsp unsalted butter melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese room temperature (4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 large eggs room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
How to Make Cheesecake Crust:
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Crush graham cracers into crumbs. In a meidum bowl, combine crumbs together with melted butter and sugar and stir until moistened.
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Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
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Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
How to Make Perfect Cheesecake:
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Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
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Reduce speed to medium and add eggs one at a time, letting them incorproate between each addition and scrakping down the bowl as needed.
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Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
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Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2" to 2" of water).
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Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
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Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We can’t get enough of this classic cheesecake recipe. It bakes up beautifully and you can’t beat the flavor and creamy whipped texture. Make this and you will get recipe requests.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
You are very perfect and very nice
Thank you so much
I made it and it was the tallest thickest cheesecake I ever made this cheesecake was amazing thank you so much for posting it
You’re welcome Alanna! I’m so glad you enjoyed that!
Hi Natasha,
This seems to be a very good recipe for cheesecake but my son has many food allergies and is allergic to eggs. Can I use egg substitute for this recipe? Really would appreciate your response. Thanks a lot in advance.
Hi Aditi, unfortunately, I have not tried making this cheesecake without eggs to advise if it would work. I have a recipe for an eggless Chocolate Cake if he likes it too.
I don’t like Graham cracker crusts. I used pecan candies cookies, just butter, no sugar. Was great 👍
Nice to know that it’s delicious too. Thanks for sharing!
I am attempting to make this cake for my boyfriends birthday today. Is should be done by 2 pm… will it be ready around 8 tonight?
Hi Marzena, I would refrigerate longer. Overnight is best.
I plan to make this recipe but would like to incorporate lemon zest and lemon juice As I love the taste it adds to cheese cake. what would be the best amount of measurement you would suggest?
Hi Patricia, 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.
Amazing cheesecake so simple to make. Lots of compliments like ‘best cheesecake I have had’. Thank you Natasha
That is so great to hear, Fran! Thanks for sharing that with us.
Hii Natasha,
what are the substitutes for sour cream?
Hi Amirah, I haven’t personally tried a substitute yet but someone else shared this “Hello again tried the cheesecake was delicious. I substitute the sour cream with a half cup of yogurt, zest, and juice of 1 lemon.” I hope that helps!
This Cheesecake is absolutely delicious, I followed the recipe exactly how she demonstrated till I did the water bath and I put the cheese cake in after I loaded the pan with hot water thinking it would be easier, bad mistake. I did have some water get through the foil, next time I will do it her way, I also think I got the water too high in the pan, very important step. I would not change a thing other than I do like more crust. DELICIOUS
I’m so happy you enjoyed that. Thank you for sharing that with us!
Best and easy recipe..even brown color of the top..it is okay?
The brown color should not effect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section.
Hello from France,
Thank you for all your wonderful recipes.
I want to try this delicious cheese cake, would it be possible to have the ingredients in grams ?
Thank you in advance and see you in other fantastic realizations.
Hello Lili, if you are at the recipe you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams.
Hey Natasha! Ordered a springform pan just to try this recipe! I’m all set to go. Just realized however, my springform pan is 7″ and not 9″. How can I adjust the ingredients accordingly? Thank you!
Hi Michelle, I haven’t tested that so I can’t tell you specifically, but you can adjust the serving size in the recipe card by clicking on the number of servings. I hope that helps.
I want to make this smaller. Would i do everything the same?
Hi Amy, I bet that could work. You may need to alter the recipe to fit a smaller pan. If you experiment please let me know how you like that.
I followed the recipe exactly and my cake did not rise. What do you think happened?
Hi Sabrina, a cheesecake baked in a waterbath doesn’t typically rise much since it bakes at a steady temperature.
ABSOLUTELY the B-E-S-T cheesecake recipe EVER! I decreased the sugar in the cake by 1/4 c. and that was my ONLY change. I have made this 3 times and it hasn’t failed me. One helpful hint I am offering is to line the removable bottom of the pan with 2 parchment rounds before making the crust and that means taking the cake away from the bottom using a long handled icing knife between the crust and the rounds is easy and doesn’t break the crust.
I’m so glad you enjoyed that Coni! Thank you for that awesome review!
Hi Natasha,
Thank you for the recipe. I want to try this out and was wondering if i can use cheese spread as i could not find cream cheese.
Hi Jessica, without trying it myself I cannot advise. If you experiment please let me know how you like it.
Made this for a dinner party at a friends and everyone loved it! It’s so creamy and light !
It is our family favorite! I’m so glad you enjoyed that!
How many inches in depth is the 9inch springform pan that you used for this recipe?
Hi Zarah, it is a 3″ wall.
Simply delicious! We celebrated our seniors graduation and all he wanted was cheesecake, made this and OMG it was heavenly! I made the mistake of telling him how easy it was, now he wants it every day! Thanks for an easy and delicious dessert.
Haha I’m so grateful for your awesome feedback. Thank you so much for sharing that with us!
Hi Natasha,
I followed your recipe exactly and the cake cake out looking beautiful, no burnt top etc.
I refrigerated it overnight but when I cut it it was extremely soft, more like a custard than a fluffy cheesecake. What went wrong?
Hi Michelle, it sounds like maybe it needed another 10 minutes in the oven. Make sure the water is boiling hot when you pour it into the pan. Water bath cheesecakes are very forgiving and you can bake an extra 10 minutes without worry of it overbaking.
I’m waiting for the cheesecake to finish baking (another 5 mins) but when I opened the oven at the hour mark, I saw a crack on the edge of the cake! I was so surprised because it’s in a water bath! I made sure I added boiling water (there was lots of steam!). I’m not sure what happened?!
Hi Tracy, that seems really unusual and I’ve never experienced that with a water bath cheesecake unless the water wasn’t boiling hot when added (it should be hot to create steam) or if the oven is on a convection fan setting or set to broil from the top. I hope that helps to troubleshoot. I’ve also never seen a crack with a water bath – it’s the only method that eliminates that issue with baking a cheesecake. Did you whip the mixture on high speed or use any substitutions?
Yup, mine cracked too. 🤷♀️ Water bath was boiling hot. No,substitutions. Followed everything to a tee. Maybe over mixing….but I tried really hard to avoid that. Looks good otherwise. Haven’t tasted it yet.
hei can we give a water bath in gas stove ….without using oven
Hi Faraha, I have not tested that on a gas stovetop alone. I worry it won’t bake through since there will be no surrounding heat.
Hi Natasha! I don’t have a stand mixer. Can a hand mixer makes any difference? Any tip for that? Thanks.
Hi Gigi, 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.
Used a water bath and have a conventional oven- the top browned within the first 15 minutes. Kinda bummed but I am sure it will still taste good.
Sorry to hear that, Lisa. How did the taste go?
I had the exact same thing happen to me. I used the water bath and followed every direction but within the first 15 min the top was completely burnt. This is pretty disappointing. I think 450 degrees was over kill.
I have not tasted it yet.
My springform pan is 10” instead of 9”. Do I need to make any adjustments to cook time or amount of ingredients?
Hi Susie, I would use the same proportions. Your cake will be a little shorter and may bake a little faster. Without testing that, I won’t be able to give you exact timing recommendations.
Thank you for sharing this recipe. I made it yesterday and we’re enjoying it today. Very yummy. I believe I followed the recipe, but it has a slight grainy texture to it. It’s not the smooth texture I expected. Any thoughts on what might be wrong. Love using the water bath to bake a cheesecake. They look beautiful!
Hi Terry, I’m happy to troubleshoot but I have not had that happen. Was anything altered or substituted in the recipe?
hi natasha,
please suggest a replacement for sour cream because its not available anywhere.
Otherwise is thr any way I can make it at home.
Hi Sneha, I honestly haven’t tried any substitute yet for the sour cream to advise. If you do an experiment and try something else, please share with us how it goes.
Plain Greek yogurt is a good alternative for sour cream.
The first time I made cheesecake was the best one I ate!!!! This was so much fun making with my girlfriends over video chat! We did the water bath and everything. All of ours came out AMAZING!!! Thank you fro this recipe! We made your lemon blueberry muffins together 2 weekend ago too!! <3
Yay so great to hear that you had so much fun making this recipe. Even excellent to know that you all loved it!
Hello. This recipe is awesome! Tried it a few times already and was always a hit! Thank you. I wanted to make 6-inch sizes with this batch. How long should I bake them in a water bath on 450 degrees and then at 225 degrees? Thanks!
Hi Lou, If it is the same height of cheesecake, it will bake in about the same amount of time. I would stick with the timings in the recipe and check towards the end by giving the pan a little wiggle.
Hi Natasha,
I really want to try this out. Can I include a cup of mango puree and add chunks of mangoes to this?
Hello Sarah, I haven’t tested that yet to advise but if you do an experiment, please share with us how it goes and if it worked!
Hi I made your cheese cake today, but it formed a bubble on the top while baking. Is that normal? If not what went wrong?
Hi Sammy, a couple of tiny bubbles on the surface of the cheesecake is normal but many bubbles could indicate beating at too high of speed. This is why we recommend the paddle attachment and reducing the speed between steps since you don’t want to incorporate too much air while mixing. I hope that helps. your cake should still be just fine though. A water bath is more forgiving and those bubbles on top shouldn’t cause a crack with the water bath.
My 14 year old made this and it’s wonderful. We had to improvise a bit on the water bath so it didn’t quite set like it should but was just great.
That’s just awesome! Thank you for sharing that with me!
The cheesecake is in the oven. I followed the recipe to the dot (paddle attachment on kitchenaid mixer, foil, boiling water bath. But in 10 min the top was brown. Do I use convection bake or bake?
Hi Alina, it was probably due to the convection setting. We use a regular conventional oven.
Hi Natasha,
Hope you’re well.
Wanted to ask, can I use Mascarpone cheese instead of the regular cream cheese? Or does it have it be regular soft cream cheese for this recipe?
Thanks!
Hi Maz, I haven’t tried using mascarpone cheese yet to advise. If you will do an experiment, please share with us how it goes!
Omg I did it I followed your cheesecake video and it came out wonderful. Great instruction and. Wonderful cheesecake thank you!
You’re welcome! I’m so happy you enjoyed it!
Perfection ,Perfection,Perfection.Thanks you Natasha .Always your recipes are perfect
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
I made your cheesecake the same day you posted & came out perfect. Every last bite dissapeared. Today made another one for Jonah’s birthday which is tomorrow per his request again came out beautifully . Wish I can post a picture here.
Happy Birthday to Jonah! I’m so glad you enjoyed this recipe!
Hi Natasha,
I want to try this recipe. I don’t have a stand mixer, I have a hand mixer. Will it work for the mixing?
Thanks.
Hi Janet, 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.
Ok thanks Natasha. I have so many of your recipes I want to try
Hi Natasha,
I made the cheesecake, it taste great but the middle was too soggy. Why is that? I want to make it again but I want to know if I did something wrong. Thanks.
Hi Janet, I haven’t had that experience. It sounds like the recipe needed to baked for some time longer.
By how much do I adjust then recipe for a 6inch cheesecake?
Hi Rashmi, I haven’t tested that so I can’t tell you specifically, but you can adjust the serving size in the recipe card by clicking on the number of servings. I hope that helps.
Thank you! Can’t wait to try it 😁
I made your cheesecake recipe & it was delicious! However mine did not set up as firm as yours making it difficult to cut. I followed your recipe as written using ingred amts, water bath & cooling method as stated. Kept in fridge 24 hours b4 slicing. I cooked it until there was only a little jiggle in the middle b4 removing from oven. Do you have any ideas what I could have done wrong? How do I get it to set up firmer? Thanks!
Hi Beverley, make sure you are adding boiling hot water to the pan when it goes in the oven. Also, a water bath is forgiving so you can air on the side of caution and bake an extra 10 minutes without harming the cheesecake – not all ovens are created equal and yours may just have needed a little more time. This can also be the case if you open the oven door and the heat escape causing the oven to cool. Also make sure not to use any substitutions (i.e. don’t use extra-large eggs) to ensure the liquid proportions aren’t off.
Thank you for the suggestions!
Is the topping Cherries Jubilee?
If not then what is the recipe for the cherries on top please?
Hi Dan, we have it linked in a recipe. It is this homemade Easy Cherry Sauce recipe.
I baked the cheesecake yesterday and it came out perfect! Thank you Natasha for a scrumptious, better than any of the cheesecakes out there!
I am so happy to hear that you loved the cheesecake. Thank you for sharing that with us.
Hi Natasha! Just made my first cheesecake last night. It is placed in a fridge overnight. Came out so good! Thank you for easy recipes!!!! Keep posting!
Will surely do! Thanks for trying this recipe and for giving this excellent feedback.
Mine browned during the 450 portion of the baking process and it was in 1.5 inches of boiling water. Not stressed about that, just perplexed
Hi Holly, I haven’t seen that happen with a water bath. Was it too close to the burner possibly or set to broil?
My kids loved it not to sweet.
I’m so glad!
Hi Natasha, I love the recipe and I’m planning on making the cheesecake today. I was wondering if the cooking time would have to be adjusted if my springform pan is 10.5 in. Do you think if I used 5 blocks of cream cheese instead, then that would give me a bit more of the filling and I’d be ok. One more thing, if I eliminate the sugar from the crust, should I add about 4 more crackers. Thx.
Hi Gabby, I would suggest following the measurements for cream cheese and eggs and the cheesecake base from our original blueberry cheesecake which had a little more of the mix in it. You can eliminate the sugar without any other modification since the crust has sugar in it from the cookies.
Can I use 1/3 less fat cream cheese?
Hi Aida, I always use full-fat cream cheese but the water bath method is supposed to be the best method for using reduce fat cream cheese.
Thank you for sharing this recipe. I tried to bake this yesterday and it is indeed the Perfect Cheesecake Recipe ever! I’ve baked numerous kinds of cheesecake but this one is the best!
Love it! Thanks for sharing your good feedback I’m so glad you enjoyed it.
Hi Natasha,
I love your mini caramel cheesecake. Now I have to make a big cheesecake. Do you think I can put oreo pieces with the cheesecake recipe?
Thanks!
Hi Barbs, are you referring to an oreo crust? Our readers have tried that with great results, I haven’t experimented however to advise. I hope you love this recipe!
Excellent cheesecake. Sorry forgot to give 5stars in the previous comment.
Hello again tried the cheese cake was delicious. I substitute the sour cream with half cup of yogurt, zest and juice of 1 lemon.
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
Hi Natasha,
This wonderful recipe is in the oven rite now as I wrote this,but even tho it’s in the water bath the top got browned at about 20mins after it started baking at 225 and got a crack and a big bubble too.
I hope its ok. Since I didn’t have a deep roasting pan I put the spring form in an iron cast pan. Is there something I did wrong?
Hi Blasilla, that seems really unusual and I’ve never experienced that with a water bath cheesecake unless the water wasn’t boiling hot when added (it should be hot to create steam) or if the oven is on a convection fan setting or set to broil from the top. I hope that helps to troubleshoot. I’ve also never seen a crack with a water bath – it’s the only method that eliminates that issue with baking a cheesecake. Did you whip the mixture on high speed or use any substitutions?
Hi Natasha,
I used whipped it on speed 4 among the 6speeds I have so I wonder if that was the problem. Also the cheesecake was a hot last nite at my small get together. It was so amazing I had to pack some and give them.
Hi Natasha,
I did put it on fan mode in the oven and it is not a convection type oven but a regular oven like yours. If not this fan mode then which mode do I use it in? Or wud it be better if I placed it directly on the lowest rack so it doesn’t get burnt, and in that case at what temp n how long pls advice! It was such a major hit last nite at the party . We all loved it….it’s just too delicious Natasha. I am going to write a comment about your Italian salad in that section now
I had the same issue with the top of the cake browning. It’s cooling now and still needs to chill overnight. I hope it doesn’t affect the taste.
Hi Sarah, it sounds like you baked without a water bath. A water bath would prevent that. It will still be ok and that is a common occurrence with a non-water bath cheesecake. It’s still going to taste great underneath that browned top.
Hi Natasha,
I made your cheesecake, it’s very delicious. Thank you for the recipe! I also have a question for you. If I want to make a chocolate cheesecake, how do I make one? My son loves chocolate and I think he would really enjoy a chocolate cheesecake for his birthday. Thank you in advance!
Hi Ramona, I don’t have a video on how to make a chocolate cheesecake but thanks for your suggestion, I’ll have to give that a try.
Hello from Mauritius,
Am a big fan of your cooking, so far have tried the cinnamon rolls, was a divine.
Tomorrow is my husband birthday and i would like to bake him the cheesecake but i have got some question:
I have got digestive biscuits, kindly confirm the quantity please and
I do not have sour cream, any substitute?
Thank you in advance
Hi Vandana, I’m so glad you enjoyed our cinnamon rolls. Happy birthday to your husband and yes those biscuits would work fine and I would use the same 1 1/2 cups of cookie crumbs.
Thank you Natasha
Made the cake with my kids over the weekend, it was easy to prepare. Perfectly sweet for my family, very tasty and it looks great!
So great to hear that your family enjoyed the cheesecake! Thank you for your wonderful feedback.
Hi Natasha! Love your videos!! Do you have any recommendations for flavoring this cheesecake with ginger and lemon?
Thank you!
Thank you so much Terry. I honestly haven’t tried that yet to advise but it could be a good idea! Please share with us how it goes if you do an experiment.
Hi Natasha. Is there any substitute for sour cream? Thank you.
Hello Winona, I honestly haven’t tried any substitute yet for the sour cream to advise. If you do an experiment and try something else, please share with us how it goes.
All I can say is Wow! I made this yesterday and it came out absolutely delicious. Creamy with the perfect traditional New York style taste. I prefer my cheesecake plain, but my daughter had me make raspberry topping on the side, so yummy. The only thing, and it may have been my oven settings, but the top browned slightly in the first 15 minutes at 450. Not sure if it may have been too high on the rack; I’ll adjust that next time. Otherwise, it came out perfect, set nicely, no cracks. This will definitely be my go to recipe from now on. Thank you
I’m so glad you enjoyed this recipe Jackie!
I made this cheesecake Saturday night so we’d be able to enjoy it on Mother’s Day and it was fantastic. I also made the strawberry sauce to serve on top and it was also very good. Any tips/advice on freezing so we can enjoy it later?
So great to hear that you loved it, Scott. Cheesecakes are a make-ahead dessert and also freeze well. If you are freezing an entire cheesecake, simply wrap it in plastic wrap or aluminum foil, then place it in an airtight container
Hi Natasha!
What an awesome cheesecake 🙂 I made this for Mother’s Day and I followed your recipe to the dot. (including the cherry sauce) It looked just like yours and tasted amazing! My typical cheesecake is usually dense, but this cake was so light and just melted in my mouth. We loved it! I can’t wait to make it again. 5 stars from my whole family, and Happy Mother’s Day! 🙂
Yay, I am so happy to read your comments and feedback. Thank you so much for giving this recipe an excellent review. It makes me so glad that you loved it!
Oooo yum! Cheesecake is always a favorite!! I can never get a tight enough seal with the foil (even using the heavy duty) and always get water In my crust.. after doing some research, I learned that you can use slow cooker liners to tightly wrap around the pan.. works perfect! No more soggy crusts!
Awesome, thank you for sharing that with us!
How do you wrap a slow cooker liner tight? Do you THEN use the foil to keep the liner in place?
Hi Natasha! I love all of your recipes, just a question about the cheesecake, when i put it in the fridge to cool overnight do i leave the spi gform pan on it? Thanks in advance
Hi Laurie, you can definitely leave it on! We do.
Fantastic recipe Natasha! Thank you very much! Your enthusiasm is contagious!
My pleasure, thank you for giving this recipe a try!
Hi Natasha, can I use regular foil or does it have to be heavy duty?
Btw, Happy Mother’s Day and thank you so much for all your recipes. I have learned so much from you and every recipe I’ve tried has been delish!
We recommend heavy-duty foil just to be sure. Thank you for your greetings!
Can I make this but without the Crust?
Hello Ann, I’m not sure how it would work without the crust. I have never tried making it that way before.
Hi Natasha, can I use the way baking water bath for another cheesecake recipe too? Because when I bake blueberry and another your cheesecake recipe is always crack. Thanks for the great recipe!
That should work too Jessie! I hope that helps.
So I love how easy the recipe is and I made sure Everything was blended properly, I’m watching it bake and the water is bubbling and there are little bubbles forming in the cheesecake ….
What have I done wrong ?
Hi Katie, a couple of tiny bubbles on the surface of the cheesecake is normal but many bubbles could indicate beating at too high of speed. This is why we recommend the paddle attachment and reducing the speed between steps since you don’t want to incorporate too much air while mixing. I hope that helps. your cake should still be just fine though. A water bath is more forgiving and those bubbles on top shouldn’t cause a crack with the water bath. Boiling water is normal and don’t worry it won’t go beyond the boiling point so that is fine.
I am going to make this cheesecake for a house warming lunch my sister is having.
Can you make a video of a chocolate or oreo cheesecake, pls. Love your recipes.
Hello Sam, sounds like a great idea. I hope everyone loves it. I don’t have a video on how to make an oreo cheesecake but thanks for your suggestion!
Hello, saw this recipe and I had to make it for Mother’s Day. I have a setting in my oven called quick bake and it’s a conventional oven setting. I decided to bake in that setting and when I started baking at 450 for 15 minutes about 3/4 the way in my top kind of gets a little darker than a golden brown. So I just changed the setting to normal baking and took the temp down to 225. Not sure why it got dark so quick, but it’s not bothering me. Baked very nicely the rest of the way. It’s cooling in the fridge and can not wait to dig in! thank you for the recipe.
You’re welcome! Thank you for sharing that experience with me.
Hi Natasha! Thank you for sharing this amazing recipe with us! I was wondering if I dont have a stand mixer, would a hand mixer do?
Hope you have a terrific Mother’s Day! 🙂
Hi Ang, 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.
Thank you Natasha!!
I made it and the flavor was delicious!! However, my cheesecake was a little more like a mouse texture. Not as firm as other cheesecakes I’ve had. How can I fix this?
Hi Ang, this isn’t supposed to be dense like most store-bought cheesecakes. A home-baked cheesecake has an airier texture to it, but not quite mousse-like. Do you think you could have overbeaten the mixture (incorporating too much air?). Also, make sure to let it fully chill before cutting into it so it can set properly.
Best cheesecake ever!! I made it for my moms birthday/ Mother’s Day. Everyone loved it. Thank you. 🙂
Yay so awesome to hear that! Thank you for your great feedback.
Hi, so I had a similar issue with the cheesecake top burning in the oven after 10 min at 450, it’s not completely burned but a carameled brown. I also made it for mother’s day and was wondering if I can salvage it? I was reading to cut off the burned top? Thank You Natasha!
Hi Katelyn, it sounds like you baked without a water bath. A water bath would prevent that. It will still be ok and that is a common occurrence with a non-water bath cheesecake. It’s still going to taste great underneath that browned top.
Same thing just happened to me. I’m so disappointed with myself. I followed the instructions to the letter and ended Up over baking it. Took it out after 60 minutes but it didn’t giggle in the middle and the top browned wayyyy too much! Time for a new oven! And it’s only 5 years old! I’m sure it will still taste delicious but I’m still so disappointed. Surely it will taste burnt?
I just baked my first cheesecake following the recipe. I used triple foil for the water bath, Waited 45 min after cooking, and when I was attempting to take it out to cool on the wire rack water got in! Is it bad? Is it salvageable? Will putting it in the fridge overnight help?
Hi Anya, a little water on the surface of the cheesecake isn’t bad – just dab it out with a paper towel and it will be ok.
How do I make the cherry sauce?
Hello Tara, here’s the Cherry Sauce recipe.
Can I use a block of lite cream cheese in place of regular?
Hi Alexis, we always make this with full-fat cream cheese, but that should still be ok. The water bath method is also supposed to be the best method for making a cheesecake with light cream cheese. Let me know how you like it.
Very close to my recipe. And I bake the cream cheese and grahams then add sweetened sour cream and bake another 10 min.
That’s just awesome! Thank you for sharing that with me!
Can I make a this without a springform?
Hi Mary, I haven’t tested any other way since it would overflow a regular cake pan.
I love cherries. I love strawberries. But I go berserk for red raspberries! Do you have a raspberry version of the topping?
Hi Ryan, a raspberry topping would be yummy. You could substitute raspberries for strawberries in our strawberry sauce.
I can’t not wait to try this, but instead of graham crackers can I use Oreos for the base?
Hi Farhana, that may work! If you experiment, let me know how you liked the recipe.
I just put my cheesecake in the oven I’m hoping it comes out OK. I don’t have a deep roasting pan so I used a somewhat deep foil pan. I love making your recipes they are simple and easy to follow.
I hope you love this recipe Linda!
hi natashas
i wanted to ask how much we need of cream cheese in cups
Hi Tala, if you click on the metric button you will see a conversion to weights.
Hi Tala, to make sure I’m understanding are you trying to make mini cheesecakes out of this? You can see our mini cheesecake recipe here.
hi natasha. great cheesecake! came out perfect shared it with friends
Thank you, Ariana! Glad you and your friends enjoyed it.
This recipe was so easy to follow and I cant wait till try it! I made the cherry sauce, but couldn’t find frozen (or fresh) cherries but I did get a frozen Michigan sweet cherry, blueberry, and blackberry mix that turned out just divine!
Question on the cheesecake – after waiting the 45 min for the cheesecake to cool (while still in the bath), how long do you let the cheesecake cool on it’s own before it can go in the fridge to set?
Hi Monika, it depends on the room temperature. You just want to let it rest until full at room temperature before refrigerating. It was about 2 hours.
I’ve never tried to make a cheesecake (my mother-in-law does) and so I told my husband I will make one tomorrow for dessert on Sunday (Mother’s day).
Question: I don’t have a roasting pan, what pan shall I use?
Thank you!
Hi Noreen, any deep pan will work that fits your springform mold (and is about the same depth as your springform). You should have at least 1″ of space for the water. I have made it work with my Staub braiser before. If you don’t have a roasting pan, consider making our no water bath cheesecake.
Love this cheesecake!
Super easy to make and so delicious. I topped mine with raspberry jam. It was gone shortly after served. My only problem was that the crust was sticking to the bottom and it was hard to scrape off, why would that be?
Hi Vivien, if you pack it down too tightly that could be the culprit – also make sure to have the right mix of crumbs to butter which will help the crust stay moist. I’m so glad you loved the cheesecake!
Cheesecake is a favorite of my husbands. We have an anniversary on Monday so I will be making this for him. It looks amazing!
I hope he loves this recipe! Thank you for sharing that with me Krissy!
The BEST cheesecake! Love the step by step photos for making this come out so creamy! Love the tip for the water bath too!
That’s so great! It sounds like you have a new favorite!
Hi Natasha! Your cheesecake looks delicious! I can’t wait to cut into it! If I put it in the freezer instead of the fridge would it chill faster and I could eat it faster? I just really want to dig in I can’t wait!
Hi Ruth, I would still recommend refrigerating first before freezing to give it a chance to set properly.
Simple perfection! We loved this cheesecake recipe!
That’s just awesome! Thank you for that great review!