Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
Ingredients You Need & Why
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!)
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
- I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
Hi Sally. I made this (my first cheesecake ever) using a 9 inch springform pan and the water bath and it was the best cheesecake i’ve ever tasted. A tiny bit of water seeped past the foil and into the very edge of the crust, so I think I’ll use the pan on the bottom rack next time. My question for you is, during baking I left the temp at 350, and i baked for a total of 65 minutes. I had a nice mild brown around the edges of the cake, but i noticed it rose way up out of the pan near the end of baking. No cracks or big air pockets, and the consistency was great. Do you know why this would have happened, or if I should be doing something different?
Hi Nick! I’m so glad you made and enjoyed this cheesecake recipe– thank you! Cheesecakes rise up pretty tall if the springform pan is smaller than instructed (yours was the correct size) or simply as a result of the eggs baking. The eggs incorporate air into the batter and that’s why the cakes rise up so tall. Nothing you did wrong, but you can try using a 10 inch cake pan next time instead.
Hi Sally,
Similarly to Adriana above who was making mini-cheesecakes, I’d like to leave out the crust completely. I do plan to use your water method. Are there any modifications I should consider when making a whole cheesecake without a crust?
Thanks so much for this nuanced recipe.
Hi Apollo Grace, I’ve never used this recipe for a crustless cheesecake but you can certainly try it. Obviously the pre-bake is not necessary. The total cheesecake bake time should be the same though. Keep the cooling and chilling process the same as well.
I did, and it came out great! I actually used “Lakanto Monkfruit”, a monkfruit/erythritol blend, in place of the sugar, so I had an amazing sugar-free grain-free cheesecake. You might even call it “Keto health food”!
I also added zest of one lemon to make it more lemony, but I’m not sure it had much flavor impact.
Fantastic! Wish I could upload a photo 🙂 I decided it was time to try a new recipe, and I’m glad I did—it was so silky and perfectly balanced. I tried using a pan of water under the cake, because I didn’t trust my springform pan. My my cake still cracked a bit along the side, but I didn’t mind.
Hey Sally! This recipe looks DELICIOUS! My close friend is wanting a pink, strawberry-flavored cheesecake (not just traditional cheesecake with strawberry topping). Is there a way to modify this recipe to provide that rich, delicious strawberry flavor and pinkish color? Thank you so much for all your wonderful recipes! They bring my family, friends, & I so much joy 🙂
Hi Alyssa! I haven’t tested anything, so I can’t say for sure. You can try a reduced strawberry puree (as I do with my strawberry cake) for natural flavor and color or give packaged strawberry gelatin mix a try. Let me know how it goes!
Will do 🙂
Hi Sally! This cheesecake looks amazing, but I thought I’d ask…can I add anything to the batter before cooking? For example, diced fruit, berries, chopped chocolate bars, or lemon juice + zest? I don’t want to completely replace the original cheesecake base but just add a little something. Can I do this without ruining the cheesecake?
Hi Gemma! You can definitely add different add-ins– I added chocolate chips and amaretto in my amaretto cheesecake variation. I haven’t tried dried fruits, but I don’t see an issue. Have fun experimenting!
Best looking cheesecake I’ve ever made. It’s cooling now, but the filling recipe is basically what I’ve always made before but doubled so I’m sure it’ll taste great. I usually make it in a pie plate with 2 blocks of cream cheese, but I’m making this one for a crowd. The water bath and letting it cool in the oven worked great.
Hello! I was curious if you’ve ever used plain Greek yogurt in place of the sour cream? If so, how was it compared to using sour cream? If not, how do you think it would bake/taste?
Hi Lisa, Yes, you can use plain Greek yogurt in place of sour cream. The cheesecake may taste a little heavier, but not much. Same flavor though!
Thanks Sally! Can’t wait to try it out!
Hi Sally,
I just made this for my husband, now my daughter wants one this size with Oreo cookie crust and chocolate chips just like your mini salted caramel cheesecakes. Can I just mix in some mini chocolate chips?
Definitely, Cathy! Sounds delicious!
My cheesecake turned out prefect and my sister who love lemon pie actually like the cheesecake better. I didn’t use the water bath but instead did it the old fashion way with the pan on a separate rack with water in it.
For the topping, I used my go to when i want something sweet with a punch. Granny smith apples with a pinch of nutmeg, cinnamon, and brown sugar boiled down until it is a simple syrup.
Love this recipe and a few others that I have fixed off the site. Thumbs up.
Can I make the graham cracker crust without sugar?
Good day, Sally, I have made this cheesecake previously as a THC medicinal edible. This is the best recipe as far as what a cheesecake should look/taste like and the consistency is perfect as well! I simply mix the infused butter in with the Graham crackers and follow the recipe as you have provided, to a T. I also don’t have a springform pan, I have a 12 inch, removable bottom cake pan. It has never leaked and the slices are perfectly sized at 2″ on the outside edge. Thank you,
Hello Sally, I am your newest fan! You nailed this recipe! I used your recipe making my first cheesecake for Christmas (the day of – I know risky) but I followed your directions and tips to a “T” and my cheesecake came out PERFECT! My family was so impressed, the feedback was great! The consistency was creamy, the cake was not too sweet, it was well balanced. This will be my go-to from now own! Thank you!
Superb! Creamy and smooth, the sour cream changes an ordinary cheesecake to spectacular. Sauce sides were salted caramel and raspberry. Personally, I used both, ‘cause I’ve gotta different. Thank you Sally!
Help please….I made this cheesecake twice. The basic cheesecake is wonderful. The crust…I did something wrong and I don’t know what….urgh. I followed the directions carefully both times. I double wrapped the springform pan in foil and I still got a very moist crust. The crust should be excellent….what do you think I might have done incorrectly?
Hi Kathy! Did water seep in? You may want to try skipping the water bath and instead placing a roasting pan fill of water on the bottom rack of the oven, something I’ve been testing for the past year. (See my Amaretto Cheesecake for a description.) You can also pre-bake the crust for a few minutes longer, too.
I am planning to make cheesecake bites for Christmas and needed a basic cheesecake recipe that I could add toppings to, so thank you! I plan to make these in mini muffin paper cups with no crust (gluten tolerance issues). Any suggestions on what temp and how long to bake for best results? The mini cups are about an oz each.
Hi Adriana, You can follow the recipe for my mini cheesecakes and simply omit the crust. Enjoy!
This was absolutely delicious! I used a cookie sheet for my water bath since I didn’t have a roaster and it worked well.
Hi Sally, happy 2020! Your cheesecake was the star of my table on New Year’s Eve. Everyone loved it and it turned out perfect! No cracks, no anything! I made my mulberry sauce with produce from my own patio to accompany it. I have a picture but I don’t know how to post it here. Cheers from Costa Rica!
Can I turn this into a chocolate cheesecake?
Hi Diane! I would slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let me know how it turns out!
Hi Sally! I can hardly wait to try your cheesecake recipe! My brother wants me to make him a cherry topping but I told him I don’t know how. I did finally find a bag of frozen cherries. Is that what I need? Can you tell me how to make it please. Thanks so much! Janet
Hi Janet! I don’t have a written out recipe on my website for cherry topping, but a quick search online should bring up a few options for you. I have a fresh strawberry topping if you’re interested!
Hi Sally! I was wondering if I could use a brownie crust instead of the graham cracker crust? My goal is to turn this luscious cheesecake into a turtle cheesecake! Any tips?
Hi Nichole! Brownie crusts rise a bit, so make sure that you use a springform pan that’s deep enough so the filling won’t overflow. I recommend pre-baking the brownie crust until relatively set, too.
I absolutely adore this recipe Sally! I add a pinch of cinnamon to my crust and filling and it really takes it up a notch.
I can always count on your clear instructions too, it makes baking so much easier. Thanks!
That sounds great – I’ll have to add cinnamon next time!
Perfectly AMAZING Cheesecake. I love cheesecake so much and this is it right here!! I could not find my springform pan, I bought a Keebler graham crust, the big one. I was embarrassed. They have a recipe, however, i was truly drawn to this one ❤️ Scared as i was it turned out Sooooo good. THANK YOU SALLY. Everyone loved it. We ate it plain.
I did the water bath.
I had about 3/4 cup of batter that didn’t fit the crust. I bent up the pie pans aluminum edges and filled it to the top of the crust.
Baked for 55 minutes. Next time i would foil it for the last 15-20 mins. as there were a couple small brown dots on top.
Even with the wobbly aluminum pie plate I never got one crack!
I am so impressed with your recipe Sally. Only cheesecake recipe i will ever need. I can’t wait to try with a homemade blueberry topping. My fav!
Hi Sally, is there anyway to fix a soggy crust? Water somehow got into the springform pan and the crust is soggy. I wouldn’t be too worried about if it was for me or family but it’s for someone else.
Hi Sally,
I made this cheesecake last night and it was a huge hit! Delicious and pretty easy to make but I did have some trouble with the crust. The crust stuck to the bottom of the pan and had to be scraped up separately from the cake. Do you know why this may be?
Thanks for a great recipe!
I’m so glad it was a hit! Usually with all of that butter the crust won’t stick to the pan. But if you try it again you can give it a quick spray with baking spray or even line the bottom of your pan with a round piece of parchment paper just to be sure it won’t stick!
This cheesecake recipe is amazing! This was the first time I’ve ever made cheesecake and it came out perfectly. I love the Graham cracker crust so much, I was wondering if there was a way to make more of it by doubling the recipe maybe? Would it affect how the cake came out if I were to do that?
Hi Kellie! Doubling the crust will be a little too much. If you like extra crust, start by 1.5x the recipe. Pack it in nice and tight and pre-bake for closer to 12-13 minutes.
This is delicious, and I did the water pan on the bottom shelf and no cracks! It was perfect ❤️
Hello Sally- can I use a 10” springform pan for my cheesecake instead of the 9”?
I’m assuming the cook time would need to be adjusted?
Thank you!
Yes, you can use either a 9 or 10 inch springform pan with no adjustments!
I made this recipe for my sister who loves cheesecake. She use to live in New York and had travelled all around the world. She said it was the best cheesecake she had ever tasted. Everyone in the family agreed. I’ve never liked cheesecake. So, I sat and watch my family eat. They looked like they were eating pure bliss. I was instructed to get a slice and eat it. The tiniest slice possible went on my plate. It was quickly fallowed by a normal size piece. You managed to turn a cheesecake hater into a lover. This recipe is AWESOME! You also did an excellent job of explaining everything I needed to know to pull it off. Thank so much.
This was the first time I baked a cheesecake and it was so successful thanks to this recipe!! I am totally saving this recipe!! The only thing I altered was that I added a 1/3 cup of heavy cream into my batter (because I like things extra silky) and added an extra teaspoon of Vanilla. I also baked it at 325 F for 80 minutes. There were no cracks, perfect light browning around the edges (not dark), and the cake laid perfectly flat after it cooled. (There was no awkward dip around the edges). The texture was perfectly even throughout the cake too! My best friend (who is probably the biggest critics of cheesecakes) was highly skeptical of mine…yet, he said it was one of the best cheesecakes he’s had and the best thing I’ve ever made him! (he ate half of the cake by himself!)
First try at baking cheesecake and it was perfect…thanks to you for giving this amazing recipe:)
I made this cheesecake for my son-in-laws birthday this weekend. It was luscious and creamy. It looked great but the bottom crust stuck to the pan and the slices came out in pieces. Very embarrassing! I may have beat it too long, but other than that, I am not sure what I did wrong.
Hi Sally! I’ve made this recipe 2 times now and it is DELICIOUS! 2nd, i turn this into oreo cheesecake. just follow the exact recipes and add in 15 crumble oreo cookies into the batter. It was absolutely perfect. My family and I really enjoyed this dessert.
But I have a question for you, can I made this cheesecake without the crust? I really love to make this again for my coworkers birthday as a cake layer? do you think this sturdy enough to make as a cake layer? i mean red velvet cake, layer with the cheesecake, red velvet cake again then cheesecake then the final red velvet cake.
Do you think this will work? I need your help. Hoping for your reply.
I’m so glad that you have been enjoying this recipe so much! This would be absolutely amazing paired with red velvet cake! I’m confident it would work as a two layer cake with the red velvet on the bottom and the crustless cheesecake on the top -however I’ve never tried to stack weight on top of it. Please let me know if you try it – it sounds incredible!
Hi Sally,
Can I add chocolate chips to the batter? If I do, should I still use the lemon juice or leave it out? Thank you!
I haven’t tried adding chocolate chips to this particular recipe but YUM! I do add mini chocolate chips to my cheesecake bars and my mini caramel chocolate chip cheesecakes. I would still use the lemon – it doesn’t taste like lemon but it just brightens up the batter if that makes sense 🙂