FREE BONUS: 5 Secrets to Be a Better Cook!

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

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

This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.

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

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs, from 12 whole crackers
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp granulated sugar

For the Cheesecake:

  • 2 1/4 lb cream cheese, room temperature (4 1/2 packages, 8-oz each)
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 1/4 cup sour cream
  • 1/2 Tbsp vanilla extract

Instructions

How to Make Cheesecake Crust:

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

  2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350˚F for 8 minutes then cool to room temperature.

  3. Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

  1. Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

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

  3. Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

  1. Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2" to 2" of water).

  2. Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.

  3. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.

Recipe Notes

For best results, be sure to bake in a conventional oven (not convection).

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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We can’t get enough of this classic cheesecake recipe. It bakes up beautifully and you can’t beat the flavor and creamy whipped texture. Make this and you will get recipe requests.

Cheesecake slice on a plate with a fork and cherry topping

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

  • stanley shaw
    January 21, 2021

    Crackers
    This is the correct spelling

    Reply

    • Natasha
      January 22, 2021

      Hi Stanley, I don’t see where it is misspelled. Did I mess that up somewhere? Can you let me know exactly where?

      Reply

      • Leigh
        February 11, 2021

        It is misspelled in direction number 1 as is the word medium

        Reply

  • Emily Bailey
    January 20, 2021

    Best cheesecake EVER!!! So easy and delicious! About the 10th one I’ve made in the last couple of years

    Reply

    • Natasha's Kitchen
      January 21, 2021

      Hi Emily, thank you so much for leaving an awesome review for this recipe. I’m so glad you love it!

      Reply

  • Patty Nickolaus
    January 20, 2021

    Looking forward to making this. Cheesecake is my favorite dessert! Even though no one in my home has gluten issues, our favorite crust is gluten free. I use nuts… almonds, pecans, walnuts, pistachios, cashews… for the crust. Just sub the nuts for the Graham crackers (same preparation and measure), adding sweetener of your choice (I use honey instead of sugar, even in my cake) and a little less butter, as the nuts have their own natural oils. I sometimes add a touch of cinnamon and/or nutmeg. Bake the same as the Graham cracker crust. We really enjoy the flavor of the nut crust and it elevates an already special dessert to the pinnacle of deliciousness! I hope you enjoy trying something just a bit different! Thank you again, Natasha, for sharing so many great recipes and tips!

    Reply

    • Natashas Kitchen
      January 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Patty!

      Reply

  • Michelle
    January 18, 2021

    I’m going to be making this today but I don’t own a stand mixer. Can I just use my hand mixer instead?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Michelle, a hand mixer will work, but you might reduce the mixing level a touch, so you aren’t adding too much air to the mix.

      Reply

  • Barbara Pierce
    January 16, 2021

    Made the cheesecake for the first time and the cheesecake part turned out fantastic, but my crust was soggy. I doubled foiled, but somehow water got in. Any suggestions? Still wonderful crustless…

    Reply

    • Natasha
      January 16, 2021

      Hi Barbara, it definitely helps to use the larger rolls of heavy duty foil.

      Reply

    • Marilyn
      February 23, 2021

      A tip I use is after wrapping in foil I put the pan in a crockpot liner and twist it around pan below rim, keeps crust nice and dry

      Reply

      • Natashas Kitchen
        February 23, 2021

        Thank you for sharing that with us!

        Reply

  • Shubhangi
    January 15, 2021

    Hi ! This recipe seems so easy but can I omit sour cream from the recipe or is there any substitute for sour cream ?

    Reply

    • Natasha
      January 15, 2021

      Hi, I think it would still work without the sour cream.

      Reply

    • Patty Nickolaus
      January 20, 2021

      Plain yogurt works great!

      Reply

  • Olga
    January 14, 2021

    Do you butter the sides of pan before pouring in the cheesecake?

    Reply

    • Natashas Kitchen
      January 14, 2021

      Hi Olga, we did not butter the sides.

      Reply

  • Keisha
    January 13, 2021

    Hi! I want to use a 8” springform pan. About for how many people?

    Reply

    • Natasha
      January 13, 2021

      Hi Keisha, I haven’t tested this in an 8″ so you would have to experiment. I’m not sure if it would overflow but would need a longer bake time. The serving size is towards the top of the recipe card.

      Reply

  • RP
    January 12, 2021

    I don’t have a springform pan. I realize that the presentation may not look the same, but can this be done in a glass Pyrex dish? Any thoughts on what adjustments I will need to make for baking temperature and time? I can still use a water bath.

    Reply

    • Natasha
      January 13, 2021

      Hi RP, I haven’t tested it that way so I can’t offer advice on that modification.

      Reply

  • Darlene Valentin
    January 12, 2021

    I made this cheesecake to celebrate the New Year… Oh boy was it delicious. Thank you for making everything look so easy because of your detailed step by step instructions. Here’s to making and creating more of your recipes 🙂

    Reply

    • Natashas Kitchen
      January 12, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Darlene!

      Reply

  • Jackie R Torrence
    January 11, 2021

    Love this cheesecake!!! You made it so easy to make. Thank you for that! I’ve made it three times, perfection each time. My son is getting married this time next year and would like it for his wedding cake…I’ll need to bake 3-4 cheesecakes and transport them out of state. That means I’ll need to make them ahead and freeze them. My questions are…how long will they last in the freezer? and how long will they need to thaw in the fridge? Love your personality!!! Thank you!!!

    Reply

  • Shar
    January 10, 2021

    This was my 1st time making cheesecake and I’m so happy that it came out great . Thanks for the recipe Natasha !

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Yay, great job! I’m happy that you were able to make a great cheesecake on your first try!

      Reply

  • Myra Glamorosa
    January 9, 2021

    This is the best cheesecake recipe I tried. And I tried quite a few, but ended up always a bit disappointed. But your recipe is perfect and I followed it to the letter. Thank you for sharing this recipe and the video is really helpful, too.

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Nihla
    January 8, 2021

    Made cheesecake for the first time and your recipe turned out lit! My family loved it. Thank you!

    Reply

    • Natashas Kitchen
      January 9, 2021

      You’re welcome! I’m so happy you enjoyed it, Nihla!

      Reply

  • Inna
    January 8, 2021

    Excellent recipe!

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Reema
    January 8, 2021

    Trying this recipe out today hopefully! Any idea what bake time would be like if I made mini cheesecakes instead of a full size one?

    Reply

  • Maria
    January 7, 2021

    Hi Natasha, I just made this for the first time. Mine came out with the top looking a bit burnt, do you know why and how to prevent it?
    Thank you!

    Reply

    • Natashas Kitchen
      January 7, 2021

      Hi Maria, there could be several factors that cause it. Make sure to bake on regular conventional oven mode and not convection, which can cause it to brown. Also, make sure the cake is in the oven center, so it isn’t too close to the heating element. I haven’t tried opening it up to put foil on, but a water bath cheesecake is a little more forgiving, so that might be ok.

      Reply

      • Maria
        January 8, 2021

        Thank you, will keep trying until it looks as beautiful as yours. It was delicious anyway, and gone very fast!

        Reply

  • Cyndi
    January 6, 2021

    This is the most delicious cheesecake recipe ever!! I made it again last night for the 2nd time and it comes out perfectly every time! Thank you Natasha!! I love all of your recipes 😋

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Cyndi!

      Reply

  • Francheska Colon
    January 5, 2021

    This was so easy to follow and soooooo good. My family couldn’t get enough even the kids were loving it. The best part it’s sooooo creamy and delicious. Thank you 🙂

    Reply

    • Natashas Kitchen
      January 5, 2021

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

      Reply

  • Faye Smith
    January 5, 2021

    This cheesecake was by far the best I have ever had. Thanks Natasha…..

    Reply

    • Natashas Kitchen
      January 5, 2021

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

      Reply

  • Benita
    January 4, 2021

    Hi there Natasha

    Happy New Year to You and Your Family… I did use your recipe for this cheesecake… All I can say everyone was smiling and saying how delicious this cheesecake was… Instead of using cherry topping I did, strawberry… Thank you for sharing your recipe and your expertise… Also I did it just like you did (perfect)… Again thank you for everything… Much love…

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hello Benita, Happy New Year to you and your family too! Wow, their reactions are priceless! Thank you so much for sharing that with us!

      Reply

  • Jay.W
    January 3, 2021

    It’s awesome I made it and it’s the best recipe ever I made so good thank you so much

    Reply

  • Anna Courtney
    January 2, 2021

    Cheesecake was absolutely delicious. I cut ingredients by half and used a 7″ spring form pan and it worked beautifully. Love the creamy texture!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Thank you so much for sharing that with me.

      Reply

  • Teresa
    January 1, 2021

    Absolutely amazing!! I followed each and every step exactly as stated and it turned out perfect!! I have in the past messed up when I have attempted to make cheesecake, but not with this recipe! My family loved it! Thanks Natasha!!☺️

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Teresa!

      Reply

  • Jennifer
    December 31, 2020

    Hi there – my cheesecake is cooling now on the rack. It looks gorgeous so far (really hoping water didn’t sneak in). My question is when do I remove the pan – do I chill it in the pan in the fridge or do I remove the springform first? THANK YOU!

    Reply

    • Natasha
      December 31, 2020

      Hi Jennifer, you definitely want to chill it in the pan first before removing it. If you remove the springform before it fully cools and sets, it can fall apart.

      Reply

      • Jennifer
        December 31, 2020

        Excellent that’s just what I did. I’m super excited to serve it with the cherry sauce! I also made a blueberry sauce (with oj, sugar, cornstarch and a pinch of lemon juice) so my family can pick their topping. Thank you for this amazing recipe and HAPPY NEW YEAR!

        Reply

        • Natasha's Kitchen
          January 1, 2021

          You are most welcome. Happy New Year too!

          Reply

  • Jessica
    December 31, 2020

    How can i adjust the recipe for a 7inch? Its a huge hit with my family and would like to make a smaller one for my husband and I.

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Jessica, I have only tested this in a 9″ pan. It may work if you have a really tall pan, but this cake may overpower a 7″ pan.

      Reply

  • Cheska
    December 31, 2020

    Do you think it’s ok to make half of this recipe?
    Thanks

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Cheska, you sure can! You may need a smaller cake pan, or it will make a thin cake. I hope this helps.

      Reply

  • KarenHarcum
    December 30, 2020

    Could you add some sweetened puree strawberries to the batter before baking and come out okay.

    Reply

    • Natasha
      December 31, 2020

      Hi Karen, I haven’t tried that to be honest, but a strawberry swirl cheesecake sounds like a tasty idea. You might add a little cornstarch or simmer the strawberry puree to make it more concentrated as straight pureed strawberries might end up a little watery in the cheesecake. Even better, you could make a strawberry sauce and then swirl that into the cheesecake.

      Reply

  • Sonia
    December 30, 2020

    It is currently in the oven wish me luck!

    Reply

    • Natashas Kitchen
      December 31, 2020

      I hope you love this recipe, Sonia! you got this!

      Reply

      • Sonia
        January 1, 2021

        It turned out awesome!!!! Thank you so much it is one of the best I have ever had!

        Reply

        • Natashas Kitchen
          January 1, 2021

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

          Reply

  • Jenny
    December 30, 2020

    I am wondering if there was an error in the recipe. It says to reduce the temperature from 450F to 225F. It took 2 hours or more to bake this so I am wondering if it should’ve been 325F and not 225F.

    Reply

    • Natasha
      December 30, 2020

      Hi Jenny, the temperature is correct. Did you start with hot water (not warm?) Also, make sure not to open the oven while the cake is baking so you don’t lose heat. Lastly, make sure to put the cake in when the oven is fully preheated. I hope that helps.

      Reply

  • Monique
    December 30, 2020

    Can I use yogurt instead of sour cream? What’s the measurement? Thanks 🙂

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Hi Monique, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.

      Reply

  • Vianca Miguel
    December 30, 2020

    Could I possibly use yogurt instead of sour cream? Sour cream hard to find in our area.

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Hi Vianca, yes plain Greek yogurt should work.

      Reply

  • Carol Kashefi
    December 28, 2020

    This recipe worked perfectly! thank you so much. I ended up having to just use my judgement on how long to keep it in the oven at the lower temperature, I feel that with my oven it needed to be nearly 90 minutes, but it worked out beautifully in the end. It was a big hit with our friends. I also made your cherry sauce and complimented the cheesecake well too.
    thank you!

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Yay, that is so wonderful to hear, Carol. I’m happy that you were able to create a lovely cheesecake. Thanks for sharing your experience with us!

      Reply

  • Nitika Sharma
    December 28, 2020

    Thank you for the clear instructions and great video. First time I made this and it was a success and the cherry sauce Have always been nervous of trying out the water bath method but your video really gave me the confidence to try it. Will definitely be making again. Thank you.

    Reply

    • Natashas Kitchen
      December 28, 2020

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

      Reply

  • Kay Benedict
    December 27, 2020

    Let me start by saying that I love all your recipes. I made this cheesecake for Christmas and followed the recipe to the letter. It was delicious but much softer than most cheesecakes I’ve made. I actually baked it a few minutes longer than what was recommended.

    Any thoughts on why that might be?

    Thank you.

    Reply

    • Natasha
      December 28, 2020

      Hi Kay, the little bit of sour cream can add to the softness – be sure not to add too much of the sour cream. Also, if using a smaller pan than what is listed, or using warm water instead of hot, it would require a little longer baking time.

      Reply

  • Rachael
    December 26, 2020

    This was my first attempt at a cheesecake, and I couldn’t be happier with the results. Written instructions were clear to follow and the added video was a bonus.

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Marbear76
    December 26, 2020

    The best cheesecake EVER! I’ve made it and it’s always a hit.

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Judy
    December 26, 2020

    Looks deliciouso!! Cant wait to make😋

    Reply

    • Natashas Kitchen
      December 26, 2020

      We look forward to your feedback, Judy! I hope you love this recipe!

      Reply

  • Donna Madonna
    December 25, 2020

    I made this for Christmas Eve and it was raved about by family. They kept coming back for more. This will be my go to for cheese cake. Thank you so much. I enjoy your blog.

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Terry
    December 25, 2020

    I made your cheesecake yesterday.. I was very nervous , I don’t make cheesecakes often because of cracking.
    I followed the recipe and it is great, no cracks.. a bit of browning in few spots, I’m ok with it.. decorated with some holly and looks really great.
    Have not tasted yet..
    My question is, I refrigerated overnite and it seems that the crumb crust is not crunchy but kinda of soft. How do I avoid that, ? I’m hoping it tastes ok..
    Thanks Terry

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Terry, it will get a little soft in the fridge; I’m not sure there’s a true way of avoiding that. I’m glad it turned out for you!

      Reply

  • Luis
    December 24, 2020

    Hello,

    I followed the recipe completely but when I took it out of the fridge after it sitting over night, almost 13 hours, the middle was like custard.

    Any feedback?

    I only mixed about 5 minutes according to the directions

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Luis, was anything altered in the recipe by chance? Is your oven calibrated? Make sure you are not using the convection setting; we use a regular conventional oven. I wonder if the water got in.

      Reply

      • Luis
        December 27, 2020

        Hello again,

        Yes, my oven is fine. I do not use the convection setting.

        It’s possible the water did get through. When I was removing the spring form from the water bath, I noticed there was water between the foil and pan.

        I’ll try it again. Wish me luck! 🙂

        Reply

  • sharon thompson
    December 24, 2020

    so I am just gathering ingredients together to make this cheesecake tonight for my Christmas dessert and realized I only have 4 8 oz of cream cheese. How do I need to adjust the recipe since I don’t have the exact amount of cream cheese? I am so excited to make this.

    Reply

    • Natasha
      December 25, 2020

      Hi Sharon, I would adjust the recipe proportionally. You can slide the servings up or down in the recipe card which should help you to calculate. If using the same sized pan, the bake time would probably be lower, but without testing it that way, I am not able to provide an exact timing.

      Reply

  • Natalie
    December 24, 2020

    I have made this recipe twice now, the end results both times have been amazing!!! However, I followed the recipe to a T.. measuring stick and all for the water in the roasting pan.. and my cheesecakes have turned brown at the top.. 🙁 my oven is maybe a year old now, I know it’s calibrated correctly. I just don’t understand!

    Reply

    • Natasha
      December 24, 2020

      Hi Natalie, make sure you are using conventional and not convection mode. Also, make sure they are in the center of the oven and not too close to the heating element.

      Reply

  • Charlotte
    December 24, 2020

    Followed this recipe exactly and oh…my…goodness….it turned out soooooo delish! The time and patience it takes to complete the process is absolutely worth it. This cheesecake is silky smooth, creamy, and perfectly sweet!

    Reply

    • Natasha
      December 24, 2020

      Hi Charlotte, I am so happy to hear that you loved our cheesecake recipe. Thank you for the wonderful review.

      Reply

  • Maryanne Bernardini
    December 23, 2020

    I have been looking for this type of cheesecake recepie. It came out beautifully. Now i just have to wait till tomorrow to try it. I also made the strawberry sauce to go with it. That is another one of my favorite recepies of yours. Actually i love a lot of your recepies. Happy holidays to you and yours

    Reply

    • Natashas Kitchen
      December 23, 2020

      I’m so glad you found a favorite on our blog! That’s so great Maryanne! Thank you!

      Reply

  • Natalia
    December 23, 2020

    Hi, Natasha. Thanks for the recipe. it was the fist time my cheesecake didn’t crack. Yes!!! But… your cheesecake looks really light creamy color mine was a bit more brown than i wanted. Some recipes suggest tenting the cake with foil, but my dumb question is how can you do that if you are not supposed to open the oven? and one more thing. 6TBSP of butter seemed like a lot for the amount of crumbs. it seeped though and the bottom of the spring form {the outside} was absolutely covered with it

    Reply

    • Natasha
      December 24, 2020

      Hi Natalia, make sure to bake on regular conventional oven mode and not convection which can cause it to brown. Also, make sure the cake is in the center of the oven so it isn’t too close to the heating element. I haven’t tried opening it up to put foil on, but a water bath cheesecake is a little more forgiving so that might be ok.

      Reply

  • Amanda
    December 23, 2020

    What is your secret to transferring the cheesecake to a cardboard circle to be able to box and travel with? I have no luck with a parchment paper circle cut out on the bottom. still wants to stick to the pan. HELP!

    Reply

    • December 23, 2020

      The easiest way is to travel with the cake still on the springform pan bottom.

      Reply

      • Amanda
        December 23, 2020

        I’m making one for a friend and don’t want to send my bottom. That’s what I’ve done prior.

        Reply

  • Kali
    December 23, 2020

    So I used this same recipe to make 4 mini cheesecakes, does anyone know how long I should bake these for since they are minis?

    Reply

    • Natashas Kitchen
      December 23, 2020

      Hi Kali, I have not really tested that to advise. You might have to do an experiment on that one, please share with us how it goes if you try it! I also have a mini cheesecake recipe if you would like to check this out.

      Reply

  • Denny
    December 23, 2020

    do I have to use the water bath method I am not sure what will happen if I don’t

    Reply

    • Natasha's Kitchen
      December 23, 2020

      Hi Denny, this recipe works using the water bath method. You can read this portion in the recipe What Does a Water Bath do for a Cheesecake? or you can also use my no water bath cheesecake recipe.

      Reply

  • Mrs Thomson
    December 21, 2020

    When I bought my list for this I accidently bought Honey Crumbs instead of regular. It was great! So for an extra touch of flavor try it! They do not overwhelm just add a nice touch.

    Reply

    • Natashas Kitchen
      December 21, 2020

      I’m so glad that worked out! Thank you for sharing that wonderful review!

      Reply

  • Mrs Thomson
    December 21, 2020

    I made this and my family raved how good it was. I have made 3 of them now .Guess what everyone is asking me to drop off for Christmas??? LOL TY TY TY for this. It is the best ever. My hubby’s favorite dessert is Cheesecake so this puts him in heaven (and me on the nice list) 🙂

    Reply

    • Natashas Kitchen
      December 21, 2020

      That’s just awesome! Sounds like you found a family favorite!

      Reply

  • Fatima
    December 20, 2020

    Is there any replacement to sour cream

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Fatima, plain Greek yogurt is a good alternative for sour cream. I haven’t tested it in this recipe but it should also work.

      Reply

      • Christine Waters
        December 29, 2020

        I think you can also use creme fraiche instead of sour cream

        Reply

        • Natasha's Kitchen
          December 29, 2020

          Thanks for the suggestion!

          Reply

          • Christine Waters
            January 2, 2021

            You are welcome. I have made this today for a friends birthday tomorrow. Problem I had was the lowest my oven goes to is 120C the 225F I believe is 107C. It seems to have cooked OK in fridge now but my damn cling film got caught on the top and pulled part of the top off, all I can think to do is dollop the strawberry sauce on to that middle bit. Will see how it comes out tomorrow, as I did have a bit of water under the cake pan. Fingers crossed. Xx

          • Natashas Kitchen
            January 2, 2021

            Hi Christine, I think that will for great! Some strawberry sauce, or you can decorate the top with some fruit.

          • Christine Waters
            January 3, 2021

            Hi, me again with update. I ended up having to cut a slice out to make sure it was okay. It tasted divine but seemed a bit too soft in the middle, this could be to do with water getting in or the fact that I had to try and adjust my oven to get the lower setting, not sure. I ended up taking the strawberry sauce to my friend in a small tub. I did see online something called an easy cheesecake silicone wrap which I believe some people use instead of the foil wrapping but there is no way i am paying the amount of money they are asking for these. I was wondering whether to use a normal deep cake tin (not loose bottomed)slightly larger than the tin using for cheesecake and maybe putting the cheesecake tin inside this then no water could get into it but it may adjust the cooking time? What would your thoughts on this idea be please Natashia. Many thanks Christine

  • Sreekala
    December 20, 2020

    Thank you so much for the detailed video and recipe! It was absolutely delicious!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You are most welcome! I’m glad you loved it.

      Reply

  • Ashley
    December 20, 2020

    Hi Natasha,
    Can I use light sour cream?
    Thanks.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Ashley, I haven’t tried that yet but I imagine that will work just fine. If you do an experiment, please share with us how it goes.

      Reply

  • Mona
    December 17, 2020

    hi natasha

    Is it ok to use 35% whipping cream instead of heavy whipping or double cream as i am having a hard time to find a heavy whipping cream.

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Hello Mona, I think that will work just fine. If you do an experiment, please share with us too how it goes.

      Reply

  • Amanda
    December 17, 2020

    I love this cheesecake!!! It is perfect every time! I always make it in my 9 inch pan. If I make it in a ten inch pan do you know what the cook time or temp would be??

    Reply

    • Natasha
      December 18, 2020

      Hi Amanda, 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-inch springform.

      Reply

  • kathy Chwastek
    December 17, 2020

    I made this cheesecake it was the best I ever made no cracks. Rich and creamy stands high

    Reply

    • Natashas Kitchen
      December 17, 2020

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

      Reply

  • Mara Cristobal
    December 16, 2020

    Hi Natasha! Planning to make this cheesecake for christmas. However, I dont have a stand mixer and only have hand mixer which doesnt have a paddle attachment. How can I avoid over mixing it? Thanks

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hi Mara, a hand mixer will work, but you might reduce the mixing level a touch, so you aren’t adding too much air to the mix.

      Reply

  • Rachel Isaacs
    December 13, 2020

    Cheesecake looks delicious!!!!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      It is so good, I hope you can try this!

      Reply

  • Lina Rutigliano
    December 12, 2020

    Hi Natasha, I follow you on Facebook and love all your recipes, yesterday I made your New York cheesecake but today when I took it out from fridge I almost started to cry, It was runny and and fell apart, you could eat it like soup 😢I was so upset and I followed your video to every detail, unfortunately it was a flop

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Lina, sorry to hear that. I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?

      Reply

    • Rachel W
      December 21, 2020

      Check that your oven temp is accurate. All my cookies were flat no matter what. I got an oven thermometer. It was running 20° higher!!!! I was able to calibrate it (that you you tube) and now it’s running correctly and my cookies are no longer flat.
      Good luck!!!

      Reply

    • Kathy Henze
      December 23, 2020

      I ended up having to bake this closer to 2 hours and i even turned temp up to 250 the last 1/2 hour. Very slightly brown on top, but the entire top was jiggly. I cooled completely and shortly after releasing the ring, the sides started to collapse. Not sure if the inside center is done or not. I did do a probe of inside temp and was 155 degrees. We will see if it is pudding or not by morning after spending the night in fridge.

      Reply

  • Gretchen
    December 8, 2020

    Its in the oven as we speak an I am terrified it won’t come out rite 😂

    Reply

    • Natasha
      December 8, 2020

      Hi Gretchen, if you’re already at the oven stage, get excited! The oven does the rest of the work. I hope you absolutely love it.

      Reply

  • Coco
    December 6, 2020

    Oh Natasha I just make the cheesecake and looks perfect but i don’t know when I cut it is runny I left it in the fridge over night
    Please help I am so disappointed with my self

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Coco, I haven’t had this happen, I’m curious if it needed more time. Was anything altered in the recipe by chance?

      Reply

  • Lisa.g
    December 5, 2020

    Hey Natasha,
    currently baking the cheese cake and I did add a water bath but in the first 15 min of baking, the cake started to brown already. I’m not sure if its the oven or if maybe I added too much water ? has that every happened to you?

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Lisa, it may turn slightly brown, but it should not burn! The brown color should not affect the taste, although it should not turn brown with a water bath. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.

      Reply

  • Dave
    December 5, 2020

    One reader asked about the volume of this using a different pan. Below is what works for me.

    First of all, the flavor and texture is incredible!

    This is the same recipe I use only I bake mine at 200 over night or for 5-6 hours. It can’t over-bake at this temperature.

    The water bath holds the pan at 212°F. Above that, the eggs curdle (scramble). But you can do only one at a time. Using my method, (borrowed from a Washington Post article) you can do them all at once.

    My recipe (borrowed from America’s Test Kitchen gluten free baking Vol 1) calls for more ingredient amounts so that the 9-inch pan is almost level full but it doesn’t spill over when using the low temperature bake. You could split the difference between the volumes listed in Natasha’s and my recipes and it would still work fine. It’s very forgiving.

    Brown the top after baking if desired. I generally decorate mine with kiwi fruit or fresh berries so browning would not show anyway. The tartness of the kiwi or berries compliments the sweetness of the custard.

    So, Here goes: Makes one 9″, or (2) 6″ plus (1) 4″ or (8) 4″ spring-form pans.

    Custard:
    • 2½ pounds (5-bricks) cream cheese, softened
    • 1½ cups sugar, divided
    • ⅛ tsp salt
    • ⅓ cup sour cream
    • 2 tsps lemon juice
    • 2 tsps vanilla extract
    • 6 large eggs plus 2 large egg yolks

    1 recipe of your favorite crust.

    Reply

    • Natashas Kitchen
      December 5, 2020

      Thank you fo sharing hat with us!

      Reply

    • Amy
      December 23, 2020

      Thank you for sharing,I’m going to try this…
      I had a tried and true cheesecake recipe but I lost my home in a California wildfire I’ve been scouring the internet looking for a similar recipe to what I had… but so far not much luck so decided I’d try to use bits and pieces from recipes to get what I hope will be what I had.

      Reply

  • Pooja Gala
    December 5, 2020

    Hello
    Could let me know what to substitute eggs with in the baked cheese cake
    Thank you

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Pooja, 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 you can try.

      Reply

  • Rob Zolock
    December 5, 2020

    Didn’t see recipe for cherry topping in your notes?

    Reply

  • Bonnie
    December 3, 2020

    Could you send me the link for the cherry topping and also do you have a raspberry one. I love all your recipe so delicious. Thank you

    Reply

  • Sharon Li
    December 1, 2020

    This is so delicious! I’ve made it twice and both times we manage to finish it in less than a week (quite a feat for a 9-inch cheesecake). My family also thinks that this recipe tastes even better than Cheesecake Factory’s cheesecake, which I think is the highest of compliments. The only issue I have with this is that the sides don’t come off clean. The second time I made it, I even buttered the sides, it was better, but still doesn’t come off as clean as in your video. I’m wondering if you have a solution to this problem?
    Thanks!

    Reply

    • Natasha
      December 2, 2020

      Hi Sharon, a non-stick pan helps and also making sure it’s fully cool. If it still isn’t coming, off, running a thin spatula or knife around the edges will do the trick.

      Reply

  • Samiya
    December 1, 2020

    Hey natasha, love your recipes. I recently tried the cheesecake but there was something amiss. I think i messed up the temperature. It was getting brown from the top :/ help!!

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hi Samiya, it may turn slightly brown but it should not burn! The brown color should not affect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.

      Reply

  • Josh
    November 27, 2020

    Hi Natasha,
    Recipe came out great, no cracks and tasted wonderful, but I need some help. I chose to use gingersnap cookies instead and the crust stuck to my pan. Idk if I used too much butter or if the water from the water bath got into my pan even though I used a lot of foil to ensure that wouldn’t happen. Any suggestions? Thank you so much!

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Josh, I haven’t tried that with gingersnaps to advise but I can’t imagine that would be the culprit. Water will always find ways if there were any cracks or openings but with a quality pan that shouldn’t happen either. Without being there it is hard to say.

      Reply

  • Elena
    November 25, 2020

    Dear Natasha,

    Would it be ok to reduce the ingredients to half for an 18 cm pan? I bought everything today and will try it next weekend.
    Love youe receipes 😊

    Thank you,
    Elena

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Elena, I worry a full recipe would overpower that pan but a half recipe may work! If you experiment, let me know how you liked the recipe.

      Reply

    • Prerna
      December 10, 2020

      Did you try half the ingredients? I was wondering the same and wanted to try a smaller one as well

      Reply

  • Brynn
    November 25, 2020

    Hi Natasha! I’m not sure what happened, I followed directions step by step, watched your video, and the top of my cheesecake burnt only 10 minutes into baking at 450. What could’ve gone wrong?

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Brynn, it may turn slightly brown but it should not burn! The brown color should not affect the taste although with a water bath it should not turn brown. I recommend reading through the tips and comments in the comment section. Also, it’s great to make sure your oven is calibrated.

      Reply

  • Manju
    November 24, 2020

    Hi Natasha! Have made this cheesecake multiple times following directions to the T! Tasted great every time but has brown spots on it. Is it my oven temperature?

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hi Manju, I couldn’t really tell as I was not able to see the whole process of how you made this but that never happened to me before. It could be due to air bubbles in the batter or an initial high temperature in the oven.

      Reply

  • Danna
    November 23, 2020

    Hi Natasha, I would like to know if I can use a cast iron roaster to bake the cheesecake? Please let me know. Thank you.

    Reply

    • Danna
      November 23, 2020

      What I meant is, can I use cast iron roaster for the water bath? Thanks alot.

      Reply

    • Natasha
      November 24, 2020

      Hi Danna, I haven’t tried that so I’m not sure how it would affect the bake time. You might google that for specific baking instructions.

      Reply

      • Danna
        November 24, 2020

        Sorry what I meant is can I use a cast iron roasting pan for the water bath? Thanks

        Reply

  • Josh
    November 23, 2020

    Hi there! Love your videos and content. I wanted to ask, if my oven is too powerful, should I lower the temperature when baking or still just follow the directions of the temperatures you put?
    Thank you! I appreciate it!

    Reply

    • Natasha
      November 23, 2020

      Hi Josh, I would reduce the temperature if you know your oven runs hot. Also, just to note this recipe is written for a conventional oven so if you have that option, I would avoid using convection.

      Reply

      • Josh
        November 24, 2020

        Thank you so much! I appreciate it!

        Reply

Add 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.