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
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:
- Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
- 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.
- 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:
- 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.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- 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:
- 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).
- 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.
- 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.
Notes
Nutrition Per Serving
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. 
Good Morning Natasha, I’m having a luncheon for 12 ladies and I would like to make this cheesecake but think it would be easier to cut in 12 pieces if I baked it in a parchment lined 9 x 13 glass pan. Any thoughts?
Hi Linda! I really haven’t tested this in another size pan to advise.
This cheesecake recipe is delicious! I love your recipes. I received many compliments on my cheesecake. Thank you.
That’s great to hear. So glad it was a hit!
Thank you for sharing this cheesecake recipe. It is absolutely delicious! I would like to know is it possible to Make a chocolate chip cheesecake from this recipe?
Hi Colleen! I’m so glad you loved it. I have not tested that to advise. If you experiment, please let us know how it turns out.
I followed the directions exactly and ended up with a big crack, any idea what would have caused it? The top also browned in the first 15 minutes, I’m thinking I need to move the rack down a bit in the oven. Bummed about the crack though. It happened within the first 30 minutes of baking. Hoping it tastes great!
Hi Kelly! It could be the position of your oven rack. It could also happen if the oven temperature runs too hot, or if your ingredients were too cold. I would recommend getting an Internal oven thermometer (Amazon affiliate link) to ensure your oven is calibrated correctly.
It is possible to make the graham cracker crust thicker by doubling the ingredients?
Hi Mel! Doubling the ingredients will give you more crust to work with. I’m not sure how it holds together or if you would need to pre-bake the crust longer. Let us know if you experiment.
Hi Natasha! I am so thrilled to share with you that the cheesecake turned out to be an absolute delight for the taste buds. I baked one day ahead of Thanksgiving. I was afraid that it would end up cracking, but no. I followed the instructions to the dot and it was so creamy, light and perfect. The hard part was to keep the family away from it while baking, cooling outside and cooling in the fridge with notes everywhere “do not open the oven”, “do not touch”, “do not eat” Lol.
Thank you!
Hi Vani! I’m so glad to hear that. Thank you so much for the wonderful feedback. We love this cheesecake. It’s hard not to sneak a bite early!
Hello! I made this cheesecake and the flavor is delicious and I looked to cook perfectly in color no cracks or anything. This is the first time I’m making a cheesecake. I had it set overnight in the springform pan covered. I went to cut it and it came out as a clean cut but the texture was so creamy and smooth almost like a custard? Would you say I undercooked it?
Hi Jessica! That could be the case. Did you measure all the ingredients correctly? Or make any substitutions?
Thanks for such a quick response! Yes everything was measured out only thing that might have thrown it off actually now that I think of it was 2 of my eggs were a double yolk, maybe that could have messed with it?
That’s very possible, if they were on the larger size.
Hi Natasha, do you think I can use heavy duty aluminum foil roasting pan for the water bath? I don’t want to buy a nice roasting pan just for the cheesecake
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha, So I will be making your amazing NY style cheesecake for dessert on Thanksgiving Day as well as the Pumpkin Pie. I have a Convection oven what temperature should I put it on for my cheesecake? You stated conventional over convection would be best. Thank you.
Hi Anna, I don’t have a convection oven to know what adjustments need to be made. I recommend reading the user manual or doing a quick Google search to see if there are any changes to baking with convection. I wish I could be more helpful.
My first time making cheesecake. Still in the oven. Everything looks fine except the face of the cake browned and yours is white like snow. Any tricks or ideas why?
Hi Zoey, I hope you love this recipe. The browning can happen if the oven temperature is too high. I like to use an In oven thermometer (affiliate link) to ensure my oven is heating correctly. If your heating element is on top, make sure to adjust your oven rack appropriately so the cheesecake isn’t too close.
Also- did you skip the water bath? The moisture from that should help prevent browning on top. I hope that helps.
Can I do add-ins in this recipe? Like cookies, peanut butter or peanut cups?
Hi Judi! I have not tested any add-ins to advise. Let us know if you experiment.
Hello, if you do add chocolate chips, can you please, on the results? I would like to try the recipe with chocolate chips for my sons, but I’m not sure how.
As someone who loves to bake this recipe was easy to follow and felt foolproof. It turned out pretty well for someone who has never made cheesecake.
Thank you
That’s wonderful! I’m so glad to hear that.
My first ever cheesecake was using this recipe. I followed the instructions and tutorial exactly. It came out perfect. So light and creamy.
So good to hear that it was a huge success!
Natasha, thank you for sharing this recipe, it’s FANTASTIC! My whole family loves it, and requests it often. As a matter of fact, my daughter is getting married in May 2024, and has requested I make them the cheesecake for their cake!
I’d like to do this in smaller pans and am hoping you can guide me. I’d like to make a 6″ cake for them, then several cupcake size for the dessert table. Are you able to share with me baking times for each and any other tips?
That’s so awesome, Kim! How exciting! I haven’t tested this in. 6″ pan to advise, so it may require some experimentation. This recipe currently serves 12 for a 9” spring form pan. My best guess would be that you could decrease the number of servings in the recipe card to 6 or so(this will convert the ingredients list). I hope that helps. Let us know the results if you experiment. You will also have to watch it in the oven. I am not sure how much faster it would bake. For cupcake size cheesecake, we have this Mini Cheesecakes recipe you may like. Simply change out the topping for what you would like.
Okay, I’ll give that a try and let you know when I’ve found the solution. Thank you!
Hi Natashas, I want to give this a try as it seems pretty straight forward. I do not have a stand up mixer. Would the standard hand held beater attachment NOT be a good idea? I understand that will probably introduce some aeration. Don’t want ti to be a “flop”. Thank you!
Hi David, while I haven’t tried this recipe, one of our readers mentioned a hand mixer would work great!
Thank you Natasha! Will let you know I make out. First time trying a cheesecake. 🙂
I made a cheese cake for the first time in my life. I followed the recipe and it was very delicious. Today I made it for the second time. Did not cut through it yet but the top turned brown. Any suggestions to prevent this the next time?
Hi Monica! I’m glad you loved it. This can happen if the oven temperature is too high. I like to use an In oven thermometer (affiliate link) to ensure my oven is heating correctly. If your heating element is on top, make sure to adjust your oven rack appropriately so the cheesecake isn’t too close.
Also- did you skip the water bath? The moisture from that should help prevent browning on top. I hope that helps.
Thank you so much for your instructions and pictures for the cheesecake. I can’t tell you how many recipes I have tried and always have a huge crack! With your recipe, no crack! It was for my sons birthday and it got rave reviews from his friends! Thank you!!!
That’s wonderful, Marcie! So glad it was helpful. Thank you for sharing.
What happens if you use one less egg?! Put my cake in the oven and I found I missed 1 egg!
Hi Olivia! The eggs help bind the cheesecake together. It might be okay, but hard to tell exactly. You’ll have to wait and see the final result when it’s been cooled and is ready to cut.
EXCELLENT site
love every recipe i have tried, clear directions, no fluff and the recipes are as good as ny times although not as intricate they are great and dont cost a penny, thanks so much
Hi Eileen! I’m glad you are enjoying the recipes. Thank you for the feedback.
My first time ever making a New York style cheesecake. My husband and I were intrigued by this recipe! Thank you so much! The best!!
You’re welcome! I’m so happy you enjoyed it, Anya!
Are there any adjustments that need to be made for high altitude? We live at 4000′. I just put one in the oven so my fingers are crossed that it turns out ok.
Hi Julie! I’m sorry, I don’t have any experience with high altitude baking. I would reference a high altitude baking guide for tips. I hope that helps.
Made this cheesecake last night. Absolutely the best cheesecake I have ever had! Made a blueberry topping for it too!
That’s great, Kristen! So glad you tried the recipe!
Made my first cheesecake it turned out great but how do remove the bottom pan?
Hi Joann! You can slide a knife under the crust to help loosen it from the pan. I hope you love it!
Thank you going friends house hopefully everyone likes it I did try the knife couldn’t get to go I was thinking my crust isn’t think enough
I love a brownie crust on a cheesecake. Could i do a brownie crust instead? And can you put it in a water bath?
I have to test that out to advise. If you do an experiment, we’d love to know how it goes!
Hello! Quick question about freezing. Would you leave it in the springform pan and then defrost in fridge? Thank you!
Hi Gina! You can wrap it in the springform pan as-is, or remove the sides of the springform pan. You can also transfer it to a freezer-safe plate or cake board. Let it thaw in the refrigerator.
Can you help me adjust your recipe to make a 6 inch instead of a 9 inch. Your 9 inch. recipe was amazing and I’m not sure how to convert for a 6 inch.
Thanks, Juli
Hi Juli! I haven’t tested that. It may require some experimentation. This recipe currently serves 12 for a 9” spring form pan. My best guess would be that you could decrease the number of servings in the recipe card to 8 (this will convert the ingredients list). I hope that helps. Let us know the results if you experiment. You will also have to watch it in the oven. I am not sure how much faster it would bake.
What would happen if I added 5 packages of cream cheese instead of 4-1/2?
Hi Jan! I don’t know how that will affect the texture. With the addition of extra cream cheese, you may need to also adjust other things like the eggs which bind it all together. Sorry, I can’t be more helpful.
I am in the middle of baking this now for the first time. I have a regular oven, new. I just turned it down fro 450 to 225 and saw through the glass that the top is browning. What may I have done incorrectly?
Hi Lois. That can happen if your oven is running too hot. I recommend using an in-oven thermometer (affiliate link) especially if it’s a new oven. Also, the water bath should help prevent this from happening so don’t skip that.
Natasha…I wanted to follow up here (thank you for your tip)…What I did at a that point in the process was loosely tent foil over the whole pan. It turned out perfectly! I will definitely be making this again and I don’t think I will change a thing as it turned out beautifully.
I’m glad it turned out perfect! Thank you for updating us!
Thank you Lois for the tip. This happened to me too. Unfortunately I didn’t check it in time and ended up with a completely brown top. I didn’t taste it yet but I hope it will still be good.
Next time I’ll make the tent on top of the cheesecake.
Trying this recipe right now! I baked it in the water bath, let it cool for the 45 minutes in the water bath then when I took it out sadly some water leaked through to my cheesecake, have it in the fridge now just hoping it turns out. Have you had this happen before? Do you think it will turn out ok?
Hi Jennifer! I’m sorry to hear that. Did you use the foil as recommended? I used extra-wide heavy-duty foil to get a good seal to prevent this from occurring. I hope it still turns out for you.
Hi, Jennifer
The same thing happened to my cake, a little leaked between the foil and the pan. It’s cooling now. I was wondering, how did your cake turn out?
Thanks
I followed the directions to a t. Had to add much more cook time at 225 and still very loose. Very expensive experiment for a fail.
Hi Joan! I’m sorry that it didn’t work out for you. This is a great recipe that has had very successful results. Did you use a smaller pan by chance? We used a 9” springform pan. Every oven bakes differently but the time shouldn’t change that drastically. This recipe is written for a conventional oven and regular bake mode. The water bath helps ensure even baking so be sure not to skip that. I also encourage the use of an in-oven thermometer to ensure your oven heats up correctly and reaches the right temperature. You’ll want to let the oven fully preheat before you start baking. I hope that helps if you decide to try this again.
I baked exactly as you said and mine was not thick it was like pudding baking at 225😭😭
Hi Patty, I recommend reviewing the steps and video to ensure nothing was missed. Also, be sure you are using regular bake mode in your oven (not convection) & ensure your oven is calibrated to the correct temperature. It sounds like it needs a little bit more time in the oven. Also, did you possibly forget to bake at the higher temperature as instructed?
Also, did you start the cheesecake at the higher temperature as directed?
Just made this cheesecake and while it’s still in the fridge, everything was perfect and easy! I absolutely cannot wait to try this tomorrow but I had no browning and it looks amazing!
I hope it becomes your new favorite! Thanks so much for sharing your experience trying out this recipe.
Hi Natasha! I followed the instructions exactly, but my cheesecake browned on top during the first 15 minutes. I used plenty of boiling water. I have a convection oven. Do you think I should use a lower temp for the first 15? Thank you
Hi Shelli, the culprit is likely the convection oven. I’ve read that a convection oven temp needs to be adjusted by 25 degrees than a standard bake oven. I don’t have a convection oven myself to advise however, I wish I could be more helpful.
Hi Natasha, your cheesecake looks amazing. I’m gonna try it this weekend. Just one question, if I can’t refrigerate it overnight, what’s the minimum time it needs to stay in the refrigerator? Thanks I’m advanced.
Hi Dee! Because of the dairy, this should be refrigerated and not left out, no more than 2hrs.
Hi Natasha,
Thanks for your quick reply.
What I meant was, after baking can I refrigerate it for 4-5 hours (rather then overnight) as I need to serve it to my guests for dinner. Looking forward to your reply 🙂 Thank you
Hi Dee, you can serve it after a few hours in the fridge, but it firms up and sets best over night. I hope that helps!
Made this cheesecake for my family, it was amazing. Best cheese cake ever!
Thank you, happy to know that you all loved it!
Absolutely loves this recipe!! My son asked for it as his birthday cake but wants strawberry filling. Could I put a strawberry puree in the cheesecake?
It’s one of our favorite cheesecakes too! So glad it is being enjoyed. I haven’t tested adding fruit puree to this but you can definitely top it with my strawberry sauce. You may also enjoy my no-bake strawberry cheesecake.
This is the BEST plain cheesecake I’ve ever had. I never made cheesecake before and it came out perfect the first time. Followed recipe exactly, only baked it 15 min longer, because at 75 min it wasn’t quite ready. And it got a slight tan, which was so cute:))
Creamiest, most perfect tasting cheesecake. Thanks, Natasha.
Love it! Thanks so much for the awesome review, we’re so glad that you enjoyed it.
Can I use a hand mixer instead of a stand alone mixer to make this cheese cake?
Hi Jules, one of our readers mentioned a hand mixer would work great!
The BEST cheesecake recipe! Followed the recipe exactly and it turned out perfect. It’s the first cheesecake I’ve made that baked evenly and didn’t crack. Thank you, Natasha!
That’s wonderful to hear, Lisa! Thank you for sharing.
Can I halve this recipe to make a smaller version? 1KG cream cheese is a lot!
Also, we can I use digestive biscuits instead of graham crackers? Can I also add a tsp of lemon juice?
Hi Saamiah! Without test it, I can’t say exact but but I think so. Several of my readers have used other biscuit like crackers to make this cheesecake so it should work well. The lemon juice should also be fine. You’ll have experiment with the pan size and watch it in the oven and adjust the baking time as needed. I hope you like the recipe.
Making now but got a chuckle out of the “cost to make” in today’s economy it was over $16 just for the Cream Cheese.
The best place for cream cheese that I’ve found is Costco but yeah prices on everything have gone up sadly.
This was amazing! I made it for easter and it tasted really good! Mine was a bit goopy in the middle after I cooked it for 1h 10 minutes but it was still fine. I made it a day before and started around 4 pm and put it in the fridge at 9 pm I totally recommend it!
Thank you for sharing, Katia!
Did you use a smaller pan by chance? If so, it could take longer to bake. Be sure to fully preheat the oven before and don’t skip the water bath. Those are just a few things that come to mind if the center was undone. 🙂
Loved this recipe. Mine came out a little brown on top but I used raspberry jam to cover. My husband thought it was a bit too airy and not dense enough. Could that be because there are 6 eggs? Or maybe whipped too much?
Hi Lynne! I’m glad you loved the cheesecake! Over-mixing can cause that and also create cracks and shrinkage. Regarding the browning on top, a couple of things come to mind. Avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Use hot water for the water bath- the steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend using an internal oven thermometer as well to make sure your oven’s temperature is accurate. I hope that helps.
Love this recipe – it was a huge hit at our last family gathering! Question: can this recipe be used or modified to make mini or individual cheesecakes?
Hi Cathy! I’m glad you love it! Some of my readers have made this successfully in miniature cheesecakes. You can follow my other recipe for miniature cheesecake HERE.
Hi Natasha. Thank you for the wonderful recipes you share. I do have a question… can I use homemade cream cheese for this recipe?
Hi Judy! You’re very welcome!
I think it could work but without testing that myself I can’t say exactly. Please let us know how it turns out if you experiment with it. 🙂
Hi Natasha! I love, love, love following you & have used so many of your recipes! Thank you for all the awesomeness! In this recipe can I use ginger snaps to make the crust? If so, would it be the same amount for all ingredients used in the graham cracker crust?
Hi Sheila, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
I made this for one of my husbands girls on his wrestling team after she broke her arm and had to have surgery and her season was cut short. She loves cheesecake so I was hopeful this would cheer her up. She and her entire family LOVED it! I also made your Carmel sauce to go with it. Both were a hit! I’m now making two more for our two Seniors who have both requested them.
Hi Jill! That’s great to hear. I’m so glad they were a hit. Thank you for the feedback and review.
Looks great. I haven’t made it yet but would love to know how long it would keep
Hi Heidi! This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container. I hope you love the recipe.
Hi Natasha, kindly let me know the substitute for sour cream for this recipe. Thanks.
Hi Anita, plain Greek Yogurt should be fine too.
I have never made a cheesecake before but love it. I had no idea how incredible a homemade cheesecake could be. This cheese cake is absolutely amazing. I will never by another store bought cheesecake again. Natasha, thank you for sharing such a great recipe. I will be making this again very soon. 🙂
You’re very welcome! I’m so glad you loved it.
Help after finishing cooking the cake and removing it from the water bath I noticed that water leaked in what can I do now the cake is cooked and cooled.
I like to use the heavy duty foil and double up to avoid this issue – are you certain it leaked in and wasn’t just steam/ moisture? If it set properly, I would still proceed with the cheesecake.
This recipe looks so good! I want to make it this weekend for Mother’s Day but my question is, if I make it on Friday with intentions of enjoying it on Sunday, would it be best to refrigerate or freeze for those 2 days?
Hi Grace, This cheesecake recipe will stay good in the refrigerator for several days.
stop using springform pans and get a solid pan. i’m not sure where you are but they have them at stores like Michaels. The one I have is 8 in by 3 in. It’s a solid pan. Works perfectly. Never have any water leak issues. I got the recommendation from the a lady who used to be known as the Crumb Boss.
Exactly! Once chilled, place regular cake pan in hot water to loosen cheesecake from pan. Use a plate to cover cake pan, flip out the cheesecake and flip again on to serving plate.
Love this recipe!! However I completely missed adding the sour cream this time *Facepalm*. It’s currently baking, do you know what this will do Natasha?
Oh no, I’m not so sure as I have not tried this recipe without some ingredients. I hope it still turns out well!
Omg I made this recipe and it was delicious! My cousin who is from New York, said this taste even better than the ones she’s had! I do have a question though if I want to make a smaller pan of this in a 7 inch springform pan. How should I alter the ingredients?
Hi Camille! That’s wonderful to hear. You can adjust the number of servings at the top of the recipe card. I have not tested it in a smaller pan but here is what one of my readers said, “I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now.” I hope that helps.
I absolutely love this recipe, best cheesecake ever and it always comes out perfect.
Wonderful to hear! This is our go-to! We love it. I’m glad you did as well.
Do you think plant based cream cheese and sour cream would work? Due to dietary issues, I’ve substituted these products in other recipes with good results.
Hi Karen! I have not tested that to advise. If you experiment, please let us know how it turns out.
This recipe looks amazing! I was wondering if you have a recipe for a blueberry topping like the cherry and strawberry topping recipes that you have? I think blueberry would be great on a cheesecake.
Hi Michelle! Check out the process I took here in this cheesecake with blueberry topping. I hope you love it!
Hi – can use vanilla paste in lieu of vanilla? If so, how much do you think is good?
Hi Bev! That should be fine. You should be able to substitute it for the same amount.
Tastes delicious but much of the bottom crust stuck to the pan. The sides came away nicely. Should I have greased the bottom or used parchment paper? It is a non-stick paderno pan. Or perhaps I should have let it sit at room temp before slicing. 🙁
Hi Kris! I’m sorry that happened. Did you make any changes to the crust recipe? The crust has enough butter that you shouldn’t need to grease the pan. Did you use a springform pan? You can try using parchment paper if you’d like, that will help it remove more easily. Also- be sure to only push the crush down enough for it to hold together well. If you press it down too tight it can cause the crust to get stuck to the pan. Lastly, remember to let it refrigerator overnight to fully set before slicing. I hope that helps!
This is by far the best cheesecake recipe I have ever used! Finally a cheesecake that doesn’t crack while baking! I love that I no longer have to search for that perfect cheesecake recipe. Thank you for making my family happy!
Hi Jean! You’re so very welcome. I’m glad your family loved it. Thank you for trying my recipe.
I made your pumpkin cheesecake & it’s amzing! I want to know if you have a chocolate cheesecake recipe?
Hi Courteney, I don’t have a video on how to make a chocolate cheesecake but thank you for your suggestion, and if you so experiment with chocolate, please let me know how you like that.
Would also love a receipt for chocolate cheesecake. My daughter loves them but difficult to find sometimes
Thank you for the suggestion, Robin. 🙂
I’m going to try this perfect cheesecake for an upcoming get together. If the weather is bad we may have to postpone and I will put it in the freezer. QUESTION: should I freeze it in the springform pan?
This os the best cheesecake I ever tasted and it is so simple. My family loved the cheesecake.
Love it! Thank you for your great comments and feedback!
hi natasha! happy new year. just made this cheesecake recipe but unfortunately water still get inside the foil. any idea how to fix?
Hi Ana, it’s hard to say if it’s salvageable; that will depend on how much water got in. You can try to save it if you catch it before it has finished baking by removing it from the water and continuing to bake it without the water. I hope this helps.
I made this for Christmas and my family couldn’t stop raving about it!! They said it was probably the best cheesecake they’ve ever had, and I have to agree! So creamy!! Absolutely delish!
That’s wonderful, Christie! So glad it was a hit.
I have made a bunch of cheesecakes, but this recipe by far is the best I have ever had. I can’t think of a restaurant that one as good. Not even the Cheesecake Factory. At dinner tonight everyone raved over it. I almost didn’t try it because of the water boarding, thought it might be to difficult. Was the easiest thing ever. I love watching your videos.
Hi Drew! I’m so happy to hear that. We love this cheesecake and I’m glad it was a hit. Thank you for sharing.
I have used this recipe for a while. I love it. Lately it has been cracking along the buckle of the springform pan. Please advise.
Hi Sherry, cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. Also, don’t skip the water bath and I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
Hello Natasha,
I made this recipe couple of times. Is the cooking temperature 225F for 75 min correct? Each time my cakes are close to a soup in consistency. I have to continue baking at 275 F until it is set.
It is the best recipe so far I have tried for a cheesecake!
Hi Ella! I’m so glad you love this recipe. Yes, that is correct. 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until the center of the cheesecake wobbles slightly when you tap the pan. Be sure to let your oven fully preheat before baking. Using an internal oven thermometer is highly recommended for this.
I have had the same issue. This is my absolute favorite cheesecake recipe and I have made it several times. I have to turn the oven up to 275 and bake it an additional 10 minutes! It is delicious! So creamy!
Hi Natasha!
I’m making this recipe for the first time right now. I can tell it’s going to be delicious, but I have noticed my top got very brown by setting my oven to 450 for the first 15 min. Is this normal? Yours is so beautiful and white. Not sure why mine browned… maybe an alternate temp for my next try?
Thank you!
Hi Misty, When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Hi Natasha,
I am making your cheesecake recipe for the first time this morning. My cheesecake turned quite brown in the first 15 min. Recipe is 450 degrees for 15 min and 225 degrees for 60 to 75 min correct? I followed recipe exactly. Any advice? I am worried it will keep getting more brown as it bakes
Hi Darlene, That’s correct! When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Followed directions to a T and when turning oven down to 225 degrees noticed that top was turning brown check again and it is getting browner what happened
Hi Patricia, I’m sorry to hear that! When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
hi, natasha
i try this recipe and its flavor is wow !!
i have a problem doing this cheesecake, and every cheesecake i tried is become the same problem …
when i got it from the oven, the crust is oily and leak butter, idk why,,, pls pls advice i have cheesecake business
Hi Noona, are you possibly using a different kind of butter or too much? I recommend checking your measurements and our notes on the process.
I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now. Also, RASPBERRY SAUCE with it is amazing. Thanks so much Natasha, my mom and I love your recipes!!
I’m so glad that worked so well, Jenna! Thank you so much for sharing that with me!
I would like the cherry sauce recipe too but don’t see it in the comments.
Hi Linda! Yes, it’s in the 3rd paragraph above. “Cherry Sauce” in red font is a link. You can also get the recipe for the cherry sauce HERE. 🙂
Hi Natasha,
I’d love to try this recipe for Christmas, but I won’t have oven space that day to make it. How far in advance is it okay to make ahead? Should it be only one day before serving or can it be two? Thanks!
Hi Lia! Yes, you can refrigerate or freeze the cheesecake. This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
I love love love this recipe and have used it many times. I now have someone wanting a vanilla/chocolate swirled one. I struggle to modify the recipe (more due to lack of confidence) – do you have a recipe for this, or suggestions on modifying this one for it? TIA
Hi Michelle! I’m so glad you loved this recipe! I have not tested this with chocolate, but hopefully, we will be working on a recipe for this in the future. Let us know how it turns out if you experiment with the recipe.
Hello Natasha.
For the strawberry sauce recipe, is a pound of strawberries 16 oz?
I appreciate your reply as I am not sure of the amount.
Thank you
Hi Loretta, yes, a pound of strawberries is 16oz.
Hello,
Can you tell me the measurements for a 6in cheesecake. I would greatly appreciate it. Thank you
Hi Renee, I have not tried this in a 6-inch pan, but with any recipes, I like to use this guide for pan adjustments to recipes.
Hi question? So I was thinking the recipe says 4 1/2 of cream cheese if I take the 1/2 off how to I change the new measurements . Ps love your recipes!!
Hi Alyssa, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Hello. Love your blog.
Question, my family doesn’t like really sweet desserts. Can you reduce the sugar in this cheesecake?
Hi Diana! I haven’t not tested this with less sugar to advise how it would affect the texture and end result. If you experiment, let us know how it turns out.
my mother has celiac and i would live to make her a mini version of this with a gluten free cookie crust, have you ever done a mini version of this? if so what size would the cook time be?
Hi Christina! I have not, but you could use my mini cheesecake recipe HERE instead.
My husband has celiac, I just use gluten free graham crackers and it’s amazing. You can’t even tell it’s gluten free!
Thank you for sharing with us, Casey! 🙂
You’ve made my mother very upset! I made your cheesecake — my first time using a recipe with a water bath — for my brother’s birthday. It was a huge success. He said it was the best cheesecake he ever had.
Why is Mom upset? Because she used to make him a birthday cheesecake every year, but this one was the best! LOL Thank you. 🙂
I’m so glad it was enjoyed! Thank you for sharing, Monica!
This is the best cheesecake recipe ever and most favorite in my family. Every birthday, holiday or any kind of celebration they want me to make this cheesecake. Thank you Natasha for sharing this awesome recipe. Also I make so many of your other recipes, like chicken marsala, so good. You rock 🙂
I’m so happy you found a favorite on my blog, Zemina! Thank you for sharing your excellent review with me!
How can I make this a chocolate cheesecake? Can I use powder coco? How should I do this?
Hi Josie! Cocoa powder tends to absorb water/moisture so I can’t advise on how to make this adjustment without testing it myself to know what the outcome would be. Chocolate syrup/ganache on top of this cheesecake is also a great idea to add chocolate flavor.
If you are a little intimidated and think you might screw this up, this is the recipe for you!! I left mine in the full bake time at 450, instead of reducing the temperature. So…Thanksgiving dessert is ruined right? Nope! It survived!! I did have to scrape off the black top and add a sour cream topping, but it was pretty decent! Great foolproof recipe!
I’m so glad it all worked out, Sarah! Happy Holidays!
Would it ruin the cake if I added 1 and 1/2 cups sugar instead of 1 and a quarter?
Hi Grace. without testing it myself, I cannot advise.
Hi Natasha,
If I wanted to add flavor to the mix how would I do this ? Maybe a lemon flavor ( fresh lemon juice )
Hi Heather. I think that could work, like using lemon extract and lemon zest. I haven’t tested it to provide specific instructions.
Hi Natasha.
I am only finding my 8 inch springform right now (in process of moving😊). Do you know the recommended baking time for this size pan? Thanking you in advance.
Hi Angela! If you have a taller 8-inch pan, it may work, but it may overflow without an adjustment to the recipe. I also have not tested this in a smaller pan to advise on the baking time. It will be done when the cheesecake looks set and the center wobbles slightly when you tap the pan. I hope tht helps.
I’m currently making and WOW this batter is phenomenal 😍!!!!!!! Do you think I could freeze for a short time instead of refrigerate overnight?
Hi Kaylie! This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Natasha, my family is wanting a Cherry Swirl NY Style Cheesecake for Thanksgiving, would you be able to help me with that request please?
Thanks Much, Marie
Hi Marie, That sounds wonderful. I do not have a recipe or instructions for that but this cheesecake would be a good starting point to experiment with.