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!
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
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, caramel turtle cheesecake, or 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 my cheesecake recipe is rather simple—it’s baking the cheesecake that could result in a flop. 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.
How to Make Classic Cheesecake
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.
- 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 overmix 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 tight 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. Or you could 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.
You see, 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.
Cooling & Chilling Cheesecake
Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video below. When the cheesecake is done, 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. 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 several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.
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 Perfect Cheesecake
To summarize, here are some tricks I discussed:
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour.
- Cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I serve it with this simple raspberry sauce. Or you could top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, blueberry sauce topping, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)
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.
- Freeze on 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.
- Freeze without 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 plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings, like homemade whipped cream or salted caramel, when serving cheesecake.
Best 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 too quickly 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 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 oven 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
Love this recipe but I have a question about altering. Could I possibly halve the sour cream and use heavy cream instead? My bf isn’t a sour cream fan. Thanks for any help & sorry for the second question!
Hi Lavender, Full fat plain or Greek yogurt works in the place of sour cream. Enjoy!
Love this recipe & my family did too:) question: if I wanted to add strawberries could I make Sally’s strawberry sauce and bake it with the cheesecake or should fruit always be added after? Thank you!
Hi Lavender, it’s best to add the strawberry sauce after the cheesecake has been baked and cooled. We’re so glad it was a hit!
Perfect every time! Is there anyway to adjust this for a 10 inch pan? Maybe 6 blocks of cheese and another egg? But would it need more sugar? Looking for a slightly bigger version of this for a party. But unsure which adjustments would be best.
Hi Annie, you can use either a 9- or 10-inch springform pan with no adjustments! When we bake this in a 10-inch pan we don’t change the filling amount, but you certainly can try for a taller cake. If you do, just be sure to keep the proportions the same (i.e. increase each ingredient by the same percent). Let us know if you give it a try!
I love this recipe it always comes out great . I usually use a 9 inch springform pan . If I wanted to use a 7 inch springform pan would I halve the recipe ? Please help
Thank you
Hi Lex, you can try cutting the recipe in half for a 6 or 7 inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
I’ve made this recipe many times. My friends and family love it. I now have diabetics in my life now. I was wondering if I can use Splenda or something other than sugar.
Hi Janet, I’m so happy to hear you and your loved ones enjoy the cheesecake—it means a lot! I haven’t tested this recipe with Splenda or other sugar substitutes, so I can’t guarantee how it will turn out. If you decide to try using a baking-friendly sugar substitute that measures cup-for-cup like sugar, be sure to watch the texture and sweetness and adjust as needed. I’d love to hear how it goes if you give it a try!
Hi Sally, I made this over the weekend following everything as instructed.. room temp etc but no lemon. I have an old oven but it baked beautifully- rose up and took it out with slight jiggle. I did add cookie dough to the batter. The cheesecake was not sweet enough- what happened? I did one cup of sugar and generic block of cream cheese tho. Help. I didn’t like it at all and threw it out!
Hi Carey! Cheesecakes aren’t usually super sweet, you can always add sweet toppings, like a fruit sauce or whipped cream.
Sorry did not mean to double post! It was nasty because it was not enough cream cheese so the eggs oversaturated the taste. Yuck. My bad. I will try this again with 4 bricks, instead of 3 OOPS! I knew it was missing something… and I am usually a pretty good baker. My usual is 3 bricks, so my bad! I do like a rich cheesecake, and they are fun to make.
Hi, I made this over the weekend… followed everything exactly. Eggs, cream cheese etc to Room temp and one egg at a time. I think my oven overheated the cheesecake because it did not come out sweet enough at all, like too tangy/eggy ugh. I threw it out. I also used a cheap brand of cream cheese. Does all that factor? I only let it bake for 60 minutes and let it cool in the oven with the water bath, and chilled overnight. It did not come out rich or sweet at all. HELP!
Hi Carey, if it tasted eggy, it definitely could have been over-baked.
I got the answer, that I did not use enough cream cheese! I miscalculated 3 bricks instead of 4.
Hi, I made this over the weekend and it came out perfect but it was not sweet enough.. almost eggy. What did I do wrong ugh. I did not have a lemon and I did use a generic cream cheese block because of using 3 blocks was too expensive but did that really mess it up? I do love Philadelphia but would have to find a recipe for one block (eek) Help!
Hi Carey, the recipe does call for 4 bricks of cream cheese, not 3 (32 oz total, 4 8 oz bricks). Generic cream cheese should work just fine here.
OOPS. But it was the perfect size. If I did another brick, it would have overflowed, eek! I miscalculated tho, so that is why it was not rich or sweet enough.. it was not enough cream cheese. Thanks!
I found your recipe some time ago and then lost it! I have tried numerous other recipes in my search to find this one again because IT IS PERFECT!
Easy directions to follow, creamy – no cracks – like I said PERFECT! This time I printed it and put it on my bulletin board (old school) and will be making it often. It is my “go to” cheesecake recipe! So glad I found it again!
Filling is tasty but my crust is thin and soggy (and stuck to the bottom of the spring form a bit) despite filling the recipe exactly and pre-baking.
After letting it cool completely I covered it in glad press and seal and put it in the fridge. It’s been in there 24 hours and when I went to take it out and cut it I notice the top had water on it. Luckily I was able to pat it dry but next time I won’t seal it too well
Hi!
I’m struggling with oven setting for cheesecake and cakes. Is it better to use fan-forced or the bottom and(or) top heat?
Thank you
Hi Franci, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection (fan forced) heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. We hope this helps!
Thinking about making this but using Nilla wafers as the crust. Would the weights and cook time be similar to the graham crackers?
Hi Victoria, This crust is excellent with crushed vanilla wafers. Use the same amount of vanilla wafer crumbs.
Hello! Is it possible to make 2 cheesecakes at once? If so, what’s the best oven placement for them? Thank you!
Hi Dawn, if baking 2 cheesecakes at once, we recommend making the batters separately and make sure that the pans are baked on the same rack without touching one another. The bake time may be a little bit longer. Enjoy!
Hey
I’m allergic to eggs. By any chance is there any option to replace the eggs with something else?
Thank you
We don’t recommend omitting the eggs completely, and we haven’t tested this recipe with flax eggs to know the result. It may be best to find a recipe specifically written without eggs as an ingredient. Let us know if you try anything!
Hi, Sally! I’ve tried so many of your dessert recipes, and they are always winners for me! I’ve never made a cheesecake, so I ran to your site for a recipe and tips/tricks. I’d love to do a banana pudding version. Have you played with this flavor, and do you have any suggestions or ideas? Thanks for all your yummy recipes!!
Hi Crystal, thank you for giving our recipes a try! We’ve never tested a banana version before so can’t offer much advice. Banana extract would be the best choice to add without changing the consistency of the filling. Maybe you could do a banana pudding or fresh bananas with whipped cream as a topping. Let us know what you try!
I finally got up enough courage to try a cheesecake! I used a nilla wafer crust, banana and vanilla extract in the filling, and made a bananas foster topping! Of course I had marshmallow flavored whipped cream, too. was divine! Thanks for the classic recipe to get me going!
The cake came out excellent
Thank you
I topped it with a wonderful lemon topping from a different wonderful recipe
https://youtu.be/z8x77oa9g_w?si=5quJQfyKhT51mJqJ
Do you know what the carb count is? My grown daughter is a controled diabetic and would like to have a small piece of her brothers birthday cake next month.
Thank you and I can’t wait to get your latest book in September.
Hi Nancy, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hey Sally,
How can I adjust the recipe if I want to make a 6” cheesecake?
Thanks so much!
Hi Sue, you can try cutting the recipe in half for a 6-inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
The whole top is wobbly – how can I know if it’s ready for sure?
Hi Sara, you want just the middle to have a little wobble.
Hello, Sally: Great recipe to use & not have leftover sour cream. Just F.Y.I., I never, ever put sugar into the graham cracker crust. The crackers are sweet enough. Also, I use 3/4-7/8 cup sugar in the filling. I wouldn’t have any idea how the cheesecake tastes because it literally vanishes before I get to it. People at dinners, funerals, etc. get a slice before they even eat dinner, because “you snooze, you lose”. Thanks for all your good recipes.
Hi I only have 8 inches spring foam pan, do you have the recipe for that size of pan?
Thank you in advance
Hi Indah, There is too much batter for an 8 inch pan. You can make the recipe as written and use extra batter for some mini cheesecakes though!
I have made this cheesecake several times and it always comes out great and its the best recipe I have tried. even novice cooks will love this recipe.. i bake and cook a lot. with this recipe people have told me to open a bakery.
Hi, I will be using this recipe for cupcakes, what temp and bake time should I use? Do I still use the water bath and leave them with the oven turned off for the 1 hour ? Thank you for responding!
Here’s our mini cheesecakes recipe you can reference, Patrica!
Could I possible make this in a glass pie dish, so it looks pretty to serve in?
Hi S.Kim, to serve in a pie dish, we’d recommend our cheesecake pie instead.
I live in a country where sour cream is non-existent. Thoughts on subbing Greek yogurt?
Hi Bridget, Greek yogurt or plain yogurt would be good substitutes, yes. Happy baking!
I make a LOT of cheesecakes (probably 4-6 a week), and this is one of my favorites! For people not familiar with a water bath, keep it simple and toss the foil! Instead, use a crock pot liner or an oven turkey bag! Place your springform in the bag, twist loosely at the top, put it in the water bath. NEVER leaks like aluminum foil, doesn’t affect the baking process at all, other than to make it easier 🙂
I just made this as directed and it turned out perfectly! I did add just a pinch more butter than the recipe (about 1/2 teaspoon), which seemed to work well. I also left my cheesecake in the fridge overnight, which also seemed to really help set it. I made the strawberry topping to go with it (also a bonus!). I’ve never though I could make such a beautiful cake, but this recipe made it possible!
You said to not grease the pan. Does it come out after all the Cooking process tho? I don’t want to mess up
Hi Ruzgar, no need to grease the pan here. We’ve never had an issue!
Made this for Easter Sunday dessert. Absolutely delicious!! Used the foil around the pan and worked out great–no cracks!! Thanks for all your wonderful recipes!
YAY! So happy to read this, Diane!
Great cheesecake filling – smooth, creamy, and delicious! I did run into an issue with the crust being a bit soggy, even though I prebaked it as instructed. I used digestive biscuits instead of graham crackers, and after baking, I noticed that some water had seeped into the foil. I’m not sure if any water actually got inside the springform pan, or if the crust just got soggy from the filling. Would baking the cheesecake using the steam function in the oven give a similar result to a water bath, but with less risk of leakage?
Hi Joanna, If you have a steam function that should work. Or you can try the alternate water bath method that is described in the recipe notes where you don’t have to bake the cheesecake IN water. Hope this helps for next time!
Hey Sally! I made the cheesecake with my daughter today and it looks amazing! She would like to know if it’s okay to put the cake into the freezer for two hours instead of four in the fridge.
Hi Lydia! The cheesecake will chill unevenly in the freezer, we recommend sticking with the fridge.
Hi – I just made the cheesecake and it looks great! But I’m taking the foil off I discovered water got into it and I’m not sure any water got into the pan. Do you think the cake will be ok?
Hi Lany, it’s hard to say for sure. A soggy crust isn’t the end of the world, but you can always try the alternate water bath method in the recipe Notes next time as well!