Favorite Cheesecake & Easy Blueberry Sauce (Video Tutorial)

New-York style cheesecake and a blueberry sauce that doubles as a topping for waffles, or anything else you could possibly drown with blueberry sauce.

Here is a new video tutorial on my favorite velvety smooth New-York style cheesecake and a scrumptious blueberry sauce that doubles as a topping for waffles, or anything else you could possibly drown with blueberry sauce.

I originally posted this cheesecake back in 2009. It is modified from Ina Garten’s recipe. It has been a staple at family functions for years.

Watch How To Make CheesecakeΒ Video:

I Hope you enjoyed the show! If you subscribe to my YouTube channel, you’ll be the first to know when I post a new video.

Click Here to print this recipe (and see the original post).

P.S. I’m a wee bit behind on my resolution to make more videos for y’all :-O. Thanks for being patient, my friends. For this, I will share with you some advice and techniques that can be used following the delivery of a poorly crafted joke (or when you ask your patients wife if she is their mother (these situations happen, so I want you to be prepared).

#1. Calmly say, “where’s my hot dog” and they’ll completely forget your bad joke and focus on your great line. If they still aren’t laughing; find new friends.

#2. Suddenly appear really distracted and ask “what time is it?” as soon as they start looking for a clock; make your exit.

#3. Slowly walk backwards until you are out of sight (no eye contact).

#4. …. It’s getting late for me and I better wind things up before I say something embarrassing, but feel free to add to this list.
P.P.S. Maybe I should make a video demonstrating these techniques?

Oh yes, about the cheesecake. I hope you LOVE it

Best Cheesecake Recipe-20

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yelena Lepekhin
    July 10, 2018

    I just finished making it for my sisterinlaws anniversary party tonight! It turned out perfectly and came out without any cracks! And the blueberry syrup…. ohhhhhh yummmmmmm! Can’t wait to have everyone try it!!!! Cuz I know it’s delicious Reply

    • Natashas Kitchen
      July 10, 2018

      Sounds like you may have a new favorite Cheesecake recipe! Reply

  • Luci
    June 5, 2018

    Hi Natasha. My cheesecake came out super fluffy…almost like a whipped pudding. It was delicious, but not like a velvety dense cheesecake. What did I do wrong? Maybe my over temp is off? Seemed a little underdone, even though it baked at 225 for 1 hr, 20 min. Reply

    • Natasha
      June 5, 2018

      Hi Lucy, it is a little more fluffy than The Cheesecake factory version which is too dense in my opinion. But I haven’t had anyone say it was too fluffy. I wonder if maybe it was whipped on too high of speed? Also, make sure you are using the paddle attachment where it calls for one so you don’t incorporate too much air into the batter. Finally, make sure the cake is fully chilled so it can set prior to slicing into it. Reply

      • Luci
        June 5, 2018

        Good to know that yours is fluffy too…maybe because it has no flour! I did use the paddle version with my KA mixer, and it did seem a little fast, although it was only on the “4” speed. My family loved it fluffy though, so I’m going to make another next week, and use a lower speed. Thank you for your response! Reply

        • Natashas Kitchen
          June 5, 2018

          You are very welcome! Reply

  • Andrei
    April 28, 2018

    I really love this cheesecake Reply

    • Natasha's Kitchen
      April 28, 2018

      I’m happy to hear that Andrei, thanks for sharing! πŸ™‚ Reply

  • Nadya
    April 14, 2018

    Hi Natasha ! I decided now to make this cheesecake but whipping up the silica it does not turn out to be so magnificent, and when I added more eggs, it turned out to be live … maybe you’ll tell me what could be the reason (I’m using silicon from costco and kitchen aid mixer) Reply

    • Natasha
      natashaskitchen
      April 14, 2018

      Hi Nadya, what do you mean by “silicon”? Reply

  • Thomas Mercks
    February 19, 2018

    My experience with cheesecakes: 1. Wrap your springform with foil to keep the water out, then cook in a water bath. This works with cakes too – the water bath, or insulating the sides of the pan in some way keeps the overall temp even – otherwise the sides will bake at a different rate than the center due to heat. This causes domed cakes, and weird shaped cheesecakes. 2. When finished, turn off the oven and crack open the door about 1″, which will help keep the cheesecake from cracking. Oh, and if it still cracks, this is the opportune time to “hide it” with a great topping or pie filling. Seriously, water baths or insulated sides = flat cakes. Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Thank you for sharing your tips! πŸ™‚ Reply

  • Ruth Levchenko
    February 15, 2018

    Made this cheesecake for Valentine’s Day! Most easiest and delicious cheesecake I’ve ever made/eaten! Definitely gonna make this again!! Reply

    • Natasha's Kitchen
      February 15, 2018

      Awesome! I’m glad to hear that Ruth! Thanks for sharing your fantastic review! Reply

  • Sladja
    October 15, 2017

    Hi Natasha! I want to make this cheesecake for a birthday. Do you think I could substitute 4 cups frozen strawberries instead of blueberries for the sauce? Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Sladja, I think that could work well. You may need a little more corn starch since strawberries tend to release more juice than blueberries. Reply

  • Kay Waterman
    August 25, 2017

    This is the best cheesecake I have ever had, and much easier to make than others. However, it is very big. I would like to make a smaller version, but I’m afraid to alter the ingredients (7 eggs) and don’t know if that would require a different cooking time or temperature. Do you have any suggestions? Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Kay, unfortunately, I haven’t tested it that way so I cant really advise. You would have to adjust the ingredients and bake time. Sorry I can’t be more help! Reply

  • Ilona
    July 27, 2017

    Hey, is there a difference when baking with fan on ( convection) or off? It would be awesome if you would include on what setting you bake your cakes at in your recipes. Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Ilona, all of my recipes use the conventional (regular bake) mode to keep consistent. A conventional oven circulates the air and bakes things faster which would require differing bake times so without testing each recipe with a convection oven, I can’t give you specifics or let you know if it would work as well. Reply

  • Tanya
    April 27, 2017

    Hi Natasha. I made the first time the cheesecake. My creamcheese filling came out more loose the you have on the video. After 1 hour and 5 mins I pulled it out. Cheesecake cracked in two areas and way lighter then yours. Any idea why?
    Thank you
    Tanya Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Tonya, did you make sure to bake initially on the higher heat? That stuff is really important for the cake to rise properly and that is when most of that color change happens. Also, are you using a different kind of oven? Gas? Convection? Reply

      • Tanya
        April 29, 2017

        I have a gas oven. Next time i will try to move the rack higher in the oven. I followed your receipe.
        Thx Reply

        • Natasha's Kitchen
          April 29, 2017

          My pleasure Tanya! Reply

  • Sumin
    September 13, 2016

    Natasha! Your cake was amazing.! I reduced the recipe for 6″ pan by multiplying the recipe by a factor of 0.4 and it worked perfectly fine! The middle was ever so slightly wobbly and felt like a custard pudding which was awesome! I will definitely make this again and all of your other cakes! Keep posting your amazing recipes! Reply

    • Natasha
      natashaskitchen
      September 13, 2016

      I’m so happy you enjoyed it and thank you so much for sharing your modifications! πŸ™‚ Reply

  • Jenny
    February 25, 2016

    I think you mentioned this in a previous comment, but if I were to bake this in a 10 in pan, would I bake it yhe exact same way, not any less?
    And could I use Cherries for the sauce?
    If not, one commenter also mentioned using cherry pie topping, would I pour that right on top with no other prep do you think?
    By the way, I have made this cake many times, with both chocolate and regular crust and different berries for topping and it is delicious! It comes out great every time. Thank you! Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Hi Jenny, if you use Cherry pie topping, you wouldn’t have to do anything to it; just pour it right on top before serving. You can use cherries to make the sauce if you like :). I haven’t tried it in a 10-inch springform, but if I did, I would leave everything the same. Reply

  • Lina
    February 11, 2016

    I made you famous at Sutter Care at Home. Every single one of my co-workers has asked me for the recipe. It has also become one of my husbands favorites as well. Thank you and keep on doing the awesome job you are doing! Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Svetlana
    January 1, 2016

    This is truly the best cheesecake ever. I have tried many different recipes to find the one that me and my family enjoy the most and I have found it. Thank u so much Natasha for the recipe!! Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      I’m so glad you loved it! Thanks for sharing that with me πŸ™‚ Reply

  • Lesya
    December 22, 2015

    Hi Natasha!your cheesecake is amazing! I made it today,but it cracked in the center😞 I followed your video,and don’t know the reason. I didn’t open the oven to the end. Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Did you follow the same cooling instructions? It could also be related to beating on too high of speed which could incorporate too much air into the recipe. One of my readers suggested putting a pan of water into the oven to incorporate some moisture which she found helps. Reply

  • Amanda Aguirre
    November 21, 2015

    Hi Natasha I am wondering why for the pumpkin chessecake you recommened to prop the oven open for 45 min heat off before removing for the oven. I am making this cake right now and the pumpkin one for Thanksgiving. Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      It helps with the pumpkin one to cool it down slowly so it doesn’t crack. I use a slightly different method with this cheesecake. I’ve tried that and various forms of cooling this cheesecake and it doesn’t seem to make a difference so I kept it simple. It doesn’t hurt to do that with this cheesecake if you want to. πŸ™‚ Reply

      • Amanda Aguirre
        November 23, 2015

        I took it right out of the oven and it was great. It was gone fast.Friends that typically dont like chesse cake LOVED it. Im making the pumpkin one on Thursday.Thank you for your recepies Reply

        • Natasha
          natashaskitchen
          November 23, 2015

          I’m so happy you loved it! Thank you for the great review. Reply

  • Julie
    November 14, 2015

    This cheesecake is delicious. I made a different crust because from previous experience, I find the graham cracker crust is not the best even if it’s easy. The crust I used was easy too and definitely better. But this cheesecake is delicious. The blueberry sauce is great! I’ve made it for toppings on other things as well like crepes. Yum. Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      Hi Julie, I’ve always made it with graham crackers, but I’d love to try the crust you are referring to. Is there a recipe online you could share? Thanks in advance! πŸ™‚ Reply

  • akilah
    June 29, 2015

    Hi Natasha,
    Can I bake this using a 10 inch spring form pan instead of a 9? And if so do I have to make any adjustments to the recipe
    Thanks Reply

    • Natasha
      natashaskitchen
      June 29, 2015

      I haven’t tried it in a 10-inch springform, but if I did, I would leave everything the same. Reply

  • Marko
    June 23, 2015

    Hi Natasha,

    First off – truly amazing desserts youve featured here. Couldnt be any more thankful that youre sharing those with us. I hope you continue to enjoy your passion in making fun and awesome creations!

    You really make them easy to prepare for me (and maybe for most of us) and im truly a fan. πŸ™‚

    Cheesecake is my favorite of all and been wondering customizing it a lil bit and hope you dont mind my asking (your advice truly matters to me hehe. Apologies if theyve been asked before. Anyway here they go:)

    – if i wanna make them in small pans (like those mini cheesekcake pans – cupcake size and 4-inch pans) how many baking time would it be then for both sizes? I suppose pan size matters too when it comes to how long they should be in the oven?

    – i love oreos for its crust, can i just easily replace the graham with oreos?

    – lastly, would some dark chocolate be easily incorporated with this cheesecake recipe? Like to make a swirl within or just make a ganache on top, or maybe in the crust (how about dark chocolate oreo crust, haha)? πŸ™‚

    Again, thank you!!! Youre awesome! Excited to hear your thoughts.

    – Marko ^^b Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      Hi Marko, Thank you for the compliments! πŸ™‚ I wish I had better news for you but I’ve tested this recipe as mini cheesecakes several times with different baking times, different proportions, etc, and it just didn’t work. The centers kept sinking in and the texture just wasn’t right; they were slightly rubbery. You can use oreos for the crust and I think that would taste really good. I would probably go with the ganache for the top to incorporate chocolate. Without trying it with a chocolate swirl, I don’t know how it would affect the cheesecake so I can’t recommend it without trying it myself. I hope my answer is somewhat helpful πŸ™‚ Reply

      • Marko
        June 24, 2015

        Yay! thanks for taking time to reply. Yep yep. i guess id just stick to how you exactly prepared it the next time. LOL.

        So I tried making them in a cupcake pan. And as expected – i failed to achieve that NY cheesecake texture. I mean, the taste i think is there, but not the texture that I wanted. LOL. It felt like it was mmm a pudding, but a bit harder or it’s as if you mix some tapioca? Cant exactly describe it really. haha.

        – Is it because i used a fat free Cream Cheese so the texture turned out different? Im just trying to make a less sinful version out of your recipe (haha, i wish!). Doesn’t hurt to try, right? LOL.

        – Or was it because i used a hand mixer? and maybe mixed it too well? or too wrong?

        Hehe. What do you think? Reply

        • Natasha
          natashaskitchen
          June 24, 2015

          I think it’s most likely because you used the fat free cream cheese. I think the cake needs the fat from the cream cheese for that velvety texture. I don’t think the hand mixer had anything to do with it. Reply

  • navkiran
    May 30, 2015

    I saw the video of blueberry cheese cake its amazing recepie and i want to make this in my home .thanks to natashas kitchen .com for providing information regarding this recepie…. Reply

    • Natasha
      natashaskitchen
      May 30, 2015

      You’re welcome! I hope you love the cheesecake! Reply

  • Erica
    April 23, 2015

    If I want to make this into a cupcake instead of a cake.. how long do you think I should bake it in the oven..?.. Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      Hi Erica, I wish I had a good answer for you. I’ve tested this recipe several times as cupcakes and tried all kinds of baking time and heat combinations and each time they caved in the center and the consistency just wasn’t the same. Reply

  • Natalie
    February 17, 2015

    Hi Natasha,

    The cheese cake looks amazing and want to try making it. But I cant find graham crackers anywhere, as I live in Dubai, can i use digestives as an alternative, and what amount ?

    Thanks Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      I’m not sure what digestives are, but you can use crushed cookies. πŸ™‚ Reply

  • nonina
    February 11, 2015

    Hi Natasha! πŸ™‚ I’m planning to do this on valentine’s day. Is it okay if I use strawberries instead of blueberries? And, if yes, am I gonna stick to the procedure and measurement? Thanks! Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      Yes that should be fine. Are you using frozen strawberries or fresh? It might take them a little longer to warm up if they are very large. Reply

      • nonina
        February 15, 2015

        I just sticked with the blueberries. lol I actually rushed the chilling period because my guests were about to leave. Yet, it had no cracks. But, the middle part was too soft. I think I overmixed my cream cheese. I was kinda nervous on serving it because it’s my first time to bake a cheesecake. Well, actually, my boyfriend and his friends really loved it! πŸ™‚ I never thought that baking a cheesecake would be that easy. Anyway, thank you so much for this recipe. Btw, the video really helped alot! πŸ™‚ Reply

        • Natasha
          natashaskitchen
          February 15, 2015

          I’m so glad you enjoyed the cheesecake. Rushing the cooling process is definitely a reason for the center not firming up as it should. The cheesecake really does need time to cool completely in order to set. I hope that helps for next time and I’m so happy you enjoyed it! Reply

  • yuliya
    February 6, 2015

    I’ve made this cheesecake about 3 times already and everybody loves it. We’re having it again tonight πŸ™‚ thanks for the great recipe. It’s my go to for a cheesecake. Reply

    • Natasha
      natashaskitchen
      February 6, 2015

      I’m so happy you love the recipe! thanks for the great review πŸ™‚ Reply

  • Aliona
    November 24, 2014

    What if I use fresh blueberries for the sause? Would that change anything in the process if making the sause? Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      Fresh blueberries will work fine. Just cook until they are softened up and release a little bit of juice. Don’t over cook since you want them to retain their shape :). Reply

  • Taya
    August 17, 2014

    Thanks for the video tutorial, I will try to make it for my husband’s birthday this week, hope it will turn good with pie cherries Reply

    • Natasha
      natashaskitchen
      August 17, 2014

      I think it would be delicious with the pie cherries! If you post a pic of it somewhere online, do let me know. I’d love to see it! πŸ™‚ Reply

  • Sveta
    July 21, 2014

    this cheesecake was a hit at my mom’s birthday party…i was wondering if it is good idea to try this recipe in cupcake format. Do you think it would be too much? Reply

    • Natasha
      natashaskitchen
      July 22, 2014

      It might work as a cupcake recipe, but the baking time will be different. I can’t make any recommendations, since I never tried to make it as a cupcake recipe :). Reply

      • kristen
        August 1, 2014

        Hey!!! I have a recipe for mini cheesecakes:) just use Natasha’s cheesecake recipe bake them at 300 degrees F for 18-22 min it should make about 24 smaller cheesecakes and make sure you line the tin with cupcake liners to remove them because they won’t come out even if you spray with non-stick spray for oil it with cooking oil. Hope you enjoy!!! Reply

        • Natasha
          natashaskitchen
          August 1, 2014

          Thank you so much for sharing that. I love that it’s so much faster to bake! πŸ™‚ Reply

  • July 4, 2014

    This is a copy of Pop sugar food. Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      What is pop sugar food? Is it a website? If you click on the link to the recipe, you will see that it is modified from Ina Garten’s cheesecake. Reply

  • Tania
    June 22, 2014

    Hi Natasha, your cheesecake looks delicious! Im using a convection oven for it and its been in there for more than an hour already, seems to me that maybe a regular oven and this one work totally different cause i inserted a toothpick and it came out totally wet and if you look at it it looks raw, so im experimenting a little bit here and i left it a few more minutes and see what happens, any idea of what i did wrong? Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      I haven’t tried this my convection setting, so I can’t really say what the difference would be. Did you start at the higher heat and then reduce the temperature? You want to bake it until it’s nearly set in the center. The toothpick test doesn’t work on cheesecakes because it will always come out wet. You want to give it a little jolt and if it’s still wiggly, it needs more time πŸ™‚ Reply

  • Sabina
    April 25, 2014

    My first time making a cheesecake, turned out pretty good and it was so delicious, the only thing I didn’t like was so moisture underneath the cake, any idea why it was like that? Reply

    • Natasha
      natashaskitchen
      April 25, 2014

      I haven’t had that issue before. You weren’t using a waterbath were you? My crusts are usually pretty crisp. You have me stumped… Reply

      • Sarah L
        August 1, 2014

        Hi, I think I might know why… it happened to me too, but I got it the second time I made it. I put a bit of extra butter into the crust and when it was baking all of the extra grease came out but luckily I put a empty pan to catch anything underneath it to catch anything that would leak out. And when it chilled the moisture that was still left in the crust made the crust a bit soggy. But.. it is true I got lazy and didn’t bake the crust and just popped it into the fridge. And I always end up with water on top of my cheesecake after it has been chilled in the fridge so I don’t know.. and mt cheesecake turned out to be a little pudding-like in the center it might have been because I didn’t bake it the same way as yours because I did the 450 degree for 15 min part but the I baked it at 220 for 1 hr and 30 min so that it wouldn’t be as brown so I din’t know. And one more thing usually my cheesecakes are dense and not so airy cause my cheese cake has like a mouse texture and I was wondering if it was just my cheesecake cause I’m thinking it was because I whipped the cream cheese on high speed because my culinary teacher taught me that cheesecakes should never be mixed on any speed higher than medium speed so that it doesn’t incorporate too much air into the cheesecake and making its texture change…
        Sorry for writing so much…haha…I just wrote everything I could spill out of my mind Reply

        • Natasha
          natashaskitchen
          August 1, 2014

          You definitely want to pre-bake the crust for best results. I wonder if the top of your cheesecake had moisture on it because you might have put it in the fridge while it was still warm? Most likely the center was pudding-like because the baking method you used was different. I like the “airiness” – not sure if that’s a word πŸ˜‰ of this cake, but it’s still dense enough to be extremely satisfying as a cheesecake. I’ve always made mine the same way with great results so I can only speak from my own experience. That’s awesome that you went to culinary school! Sounds dreamy πŸ™‚ Which one did you attend? Reply

  • Karina
    March 10, 2014

    you should make videos for every recipe you make up Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      That would be nice! Maybe I should be going back through my archives and making videos for those? I’m a little torn about making full photo tutorials or videos; doing both seems a little overboard. What do you think? πŸ˜‰ Reply

  • March 5, 2014

    Thank you for this fantastic recipe Natasha! Your video showed how easy it was to do and I had to try it! There’s a few picky eaters in my family, but this cake won the love of everyone!! We LOVE it!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      That’s so great!! Music to my ears. I’m so happy your family enjoyed it πŸ™‚ Reply

  • Anna
    February 16, 2014

    Natasha, that Cheesecake was Awesome! I made it and it was definitely the best Cheesecake yet! The Cheesecake turned out just like yours in the video! It was so easy to make, and I will definitely have to make it again! Thank you so much for the Recipe!:) Reply

    • Natasha
      natashaskitchen
      February 16, 2014

      That’s fantastic! I’m so glad it was a big success for you πŸ™‚ Did you make the blueberry topping too? Reply

  • Zina P
    February 9, 2014

    This is by far the best cheesecake ever! I caught my husband sneaking a second slice….and the blueberries just send it to another level of bliss! Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      Oh thanks so much Zina! Isn’t it dreamy? πŸ™‚ Reply

  • Zina P
    February 8, 2014

    Love the video! Your cheesecake is in my oven right now….can’t wait to serve it tomorrow….definitely a good idea to make it the evening before. Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I hope you love it! Yeah I always make it in the evening πŸ™‚ Reply

  • Ira
    February 8, 2014

    Hi Natasha.
    Can wait to make this recipe but can I cut it in half to make it smaller?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Yes and the baking time would be less but I haven’t tested it to give you exact times. Reply

    • Zina P
      February 9, 2014

      Make the two loaves…you won’t regret it and I’m sure you could probably freeze one loaf for later. Reply

      • Zina P
        February 11, 2014

        I have laugh since I posted this on the wrong recipe…oops. I imagine cheesecake can be frozen since it’s sold in frozen state. Reply

        • Natasha
          natashaskitchen
          February 11, 2014

          Nice. πŸ™‚ These things happen πŸ˜‰ I haven’t tried freezing it, but I imagine it would work. Reply

  • Masha L
    February 7, 2014

    Can I substitute blueberries with strawberries or raspberries?? Reply

    • Natasha
      natashaskitchen
      February 7, 2014

      Yes, but I choose blueberries because they don’t turn to mush as easily and hold their form better. Reply

  • mommy
    February 6, 2014

    Hi Natasha,
    This is totally off the topic…. but can you do a video on how you do your hair? I think you’re hair is just gorgeous! It reminds me of Duchess of Cambridge hair. It is elegant and very voluminous but it doesn’t look overly done, which is what I want. Can you help? Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      What a sweet comment. Wow I’m just all smiles πŸ™‚ Thanks dear! I wash my hair the night before to save time for blow drying in the morning. I make sure it’s fully dry and then use a ghd straightener to get volume. I didn’t use a curling iron at all this time. The GHD is amazing! πŸ™‚ Thanks again for your sweet compliment. Reply

      • mommy
        February 7, 2014

        Thanks for getting back to me. Do you use the 1″ or 2″? Reply

        • Natasha
          natashaskitchen
          February 9, 2014

          I think it was a 1 1/2″ πŸ™‚ Reply

  • February 6, 2014

    Hahaha love the last bit! Years back I asked a customer at the bank where I worked when she was due, to which she replied, “Oh I am not pregnant!” I tried to cover it up by saying that I was and was seeing babies everywhere! Very awkward situation. The cheesecake is lovely, pinned. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Oh good at least someone read it. lol. Yeah the dangerous pregnancy question lol. Good save, good save. Ha ha. P.S. thanks so much for pinning! Reply

  • FATTY
    February 5, 2014

    I LIKE ALL YOUR RECIPES VERY MUCH!!! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Thank you :). Reply

  • February 5, 2014

    Natasha,
    I love your video tutorials!
    You made it look so quick and easy that my 10 -year old daughter is now up for a challenge to make this cheesecake.
    Thumbs up! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      That’s awesome!! It really is one of my easiest cakes. I hope you all love it and hope your daughter enjoys the process too πŸ™‚ Reply

  • February 5, 2014

    Natasha,
    Your recipes have always been great, it now seems your video abilities are now becoming almost TV quality !
    I think one day I will turn on the TV and see your Cooking Show !
    But right now I have to go to the store, to get some cream cheese,,and make a Chees cake ! :>) Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Thanks so much. You’re so nice πŸ˜‰ I do like your plan for today. Enjoy the cheesecake! Reply

  • Ira M
    February 5, 2014

    Another great recipe and I love your video tutorials! You are an awesome cook and have a sweet personality πŸ™‚ I’m making this for valentines day and I can’t wait to try it!!!! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Ira thank you so much for your sweet comment πŸ™‚ I hope you love it! Someone else said they tried this in a heart shaped pan! πŸ™‚ I need to get me one of those πŸ˜‰ Reply

  • irena
    February 5, 2014

    Hi Natasha….. GO HAWKS ! ! ! πŸ™‚ Yeah Seattle Seahawks! ! !
    Made the cheese early this morning and I used Greek Yogurt instead of
    the sour cream…. delish recipe and the blueberry sauce was the icing
    on the cake! ! Thanks again… we’re enjoying the cheesecake and watching
    the parade for the SEAHAWKS! ! !

    Irena…….. 5 Stars ! ! ! !~!! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Thank you for a great report Irena :). Congrats on your win! Reply

  • sheri
    February 5, 2014

    Hi
    Thanks for this, we could watch, but the sound on our computer is broke, so it was a silent show, not sure if I can understand how to make it, but thanks for all your recipes, we enjoy them. Reply

  • Julia
    February 5, 2014

    I have made this cheesecake twice before and it’s so delicious πŸ™‚ The second time I made it in a heart-shape springform pan for our wedding anniversary. So so good!! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Cute! That’s a sweet idea! Looks like I need a heart shaped springform mold! I’m so glad you’ve enjoyed this twice already! πŸ™‚ Reply

  • Inna
    February 5, 2014

    This cheesecake is so easy to make and I love how its nice and tall!! Will have to give it a try..and your kitchen is beautiful!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Thank you! It’s amazing how new appliances changed the room. I don’t even pay attention to the ugly colored cabinets anymore. I just look at my stove and my eyes light up πŸ˜‰ lol Reply

      • veena pramod
        August 12, 2018

        Hi Natasha
        i tried your cheesecake with blueberry topping,it was so good..delicious..i have no words..my friends loved it..Thank you so much.. Reply

        • Natasha
          August 12, 2018

          You are very welcome and thank you so much for making our recipes πŸ˜€ Reply

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