This classic New York cheesecake is the ultimate cheesecake. It’s dense, rich and creamy and doesn’t require a water bath like most cheesecake recipes, so it’s incredibly easy to make. It’s truly one of the best cheesecakes I’ve ever had! Here’s how to make it perfect.
As an Amazon Associate, I earn from qualifying purchases. I only recommend products that I love and use personally.
Table of contents
If you’ve been searching for the richest, creamiest cheesecake, you’ve come to the right place. This dessert is the best New York cheesecake recipe in the world (I know that’s a big claim, but it really is that good!) The texture is incredibly smooth and creamy, and the flavor is rich and decadent. And the best part? No water bath required so let’s get baking!
New York-style is very similar to classic cheesecake, but it uses extra egg yolk and cornstarch.
What is New York-style cheesecake?
New York-style cheesecake is known for its creamy, satiny texture. It’s rich, dense and tall with a flat top – exactly how I like my cheesecake. It’s made with cream cheese, eggs, egg yolks and heavy cream or sour cream to add richness and a smooth consistency. Sometimes, it’s flavored with lemon to add freshness.
The cheesecake is not baked in a water bath, but instead, is baked at a high temperature for several minutes, and then at a low temperature to ensure it stays creamy inside. This method works best with an internal oven thermometer to assure correct baking temperatures.
Some say that you can’t eat more than a small slice of this cheesecake because it’s quite heavy, but not me. I’ll take 2 large ones, please!
How to make homemade New York cheesecake
Make the crust:
- Grind up cookies in a food processor. Classic New York cheesecake uses graham cracker crumbs, but you can use vanilla wafers or digestive biscuits, too.
- Combine with sugar and melted butter.
- Bake. Press the mixture into the bottom of a 9-inch springform pan packed tightly. Then, bake for 8-9 minutes until golden brown.
Make the filling
Ingredients:
The cheesecake filling is made of cream cheese, sugar, eggs and egg yolk, cornstarch, lemon zest (which I recommend not to leave out), and heavy cream. This recipe is made with no sour cream. If you prefer, you can use sour cream instead of the heavy cream, although heavy cream provides added richness.
Be sure to use room temperature ingredients – this makes it much easier for the ingredients to emulsify, and helps ensure a lump-free texture!
Any cream cheese that contains about 30% fat (or a little less) is ok to use. Low fat cream cheese is thinner and less rich, so I recommend not using it (stick to the good stuff for this recipe).
- Beat the cream cheese. In an electric mixer fitted with the paddle attachment or using a handheld mixture, beat the cream cheese on medium speed until creamy, about 1-2 minutes, using a rubber spatula to scrape down the sides.
- Mix in the sugar. Add the sugar and combine completely. Then add the cornstarch.
- Add eggs one at a time. Scrape down the sides of the bowl after you add each egg to completely incorporate all the ingredients.
- Add cream, vanilla extract, and lemon zest. Mix on medium speed until everything is incorporated.
Join our email list & get your baking conversions guide!
Save time with recipe math done for you!
Baking the New York cheesecake
The cake is baked in a springform pan at 425°F/220°C for 10 minutes, then for 60 minutes at 225°F/110°C. You’ll know it’s done when the sides are firm but the the center is slightly wobbly. Don’t open the oven door while baking because it can cause the cheesecake to crack.
Once the cake is finished baking, turn off the oven and open the oven door slightly, leaving the cake to cool inside the oven. This will also prevent the cake from cracking. Once cooled, transfer the cake to a wire rack and allow to cool completely. Place in the fridge for at least 12 hours until set.
Tips for making perfect New York cheesecake
- Don’t skip prebaking the crust. Some cheesecake recipes don’t call for prebaking the cookie crust, but I highly recommend it for this recipe to prevent it from getting soggy.
- Use room temperature ingredients. Pull your ingredients from the fridge 30-60 minutes before you start baking. The ingredients will have an easier time emulsifying when they aren’t cold, ensuring a super creamy cheesecake.
- Don’t overmix your ingredients. We want to combine all the ingredients together without incorporating too much air to keep the cheesecake dense and creamy.
- Garnishing your cheesecake: You can certainly eat this New York cheesecake on its own, but I also love drizzling it with chocolate ganache, caramel sauce, or berry sauce!
- Chill the baked cheesecake: Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours so it sets properly.
Yes. Freeze the cheesecake after it has baked and cooled properly in the refrigerator for at least 12 hours. Store the frozen cheesecake in an airtight container. It is easiest to wrap the entire springform pan of cheesecake with a few layers of food safe plastic wrap.
Cornstarch is blended with sugar in the cheesecake batter to provide structure and prevent cracking. You can omit cornstarch, but your cheesecake will likely crack. You could also try a little bit of flour instead if cornstarch isn’t your thing.
More of my favorite cheesecake recipes
- Mini Oreo Cheesecakes: Each mini cheesecake is made with an entire Oreo as the crust!
- Biscoff Cheesecake: Creamy Biscoff spread and crunchy Biscoff cookies make for a super indulgent cheesecake.
- Caramel Apple Cheesecake: Ultra creamy and rich, this is the perfect fall cheesecake.
- Chocolate Cheesecake: For true chocoholics only.
- Carrot Cake Cheesecake: Moist carrot cake and rich and creamy cheesecake in one!
- Chocolate Peanut Butter Cheesecake: Chocolatey cookie crust with a creamy peanut butter cheesecake filling.
New York Cheesecake Recipe
A dense, rich and creamy New York cheesecake that's easy and requires no water bath to bake!
Ingredients
Crust
- 1 and ½ cups (150g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
- 2 tablespoons granulated sugar
- 4 and ½ tablespoons (65g) unsalted butter, melted
Filling
- 4 cups (900g) full-fat cream cheese, at room temperature
- 1 and ⅛ cups (225g) granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs plus 1 egg yolk , at room temperature
- ½ cup (120 ml) heavy cream
- 1 and ½ teaspoons pure vanilla extract
- Grated lemon zest from 1 small lemon (1 teaspoon)
Instructions
Bake the Crust
-
Preheat oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan.
-
In a medium bowl, mix together crumbs, 2T sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
Cheesecake Filling
-
Increase oven temperature to 425°F/220°C.
-
In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary using a rubber spatula. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
-
Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times). My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe 🙂 Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
-
Cheesecake will keep in the refrigerator for up to 5 days.
Recipe Notes
-
- Don’t skip prebaking the crust. Some cheesecake recipes don’t call for prebaking the cookie crust, but I highly recommend it for this recipe to prevent it from getting soggy.
- Use room temperature ingredients. Pull your ingredients from the fridge 30-60 minutes before you start baking. The ingredients will have an easier time emulsifying when they aren’t cold, ensuring a super creamy cheesecake.
- Don’t overmix your ingredients. We want to combine all the ingredients together without incorporating too much air to keep the cheesecake dense and creamy.
- Chill the baked cheesecake: Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours so it sets properly.
- Garnishing your cheesecake: You can certainly eat this New York cheesecake on its own, but I also love drizzling it with chocolate ganache, caramel sauce, or berry sauce!
JJ says
Why do some cheesecake recipes have cornstarch? What does this do? Is it necessary?
Shiran says
It’s not necessary but it gives a better texture to the cheesecake and reduces the chance of cracking.
Evelyn Burnett says
can you freeze the cheese cake once it has cooled for twelve hours?
Dorota says
Excuse me, i have a question about the heavy cream. In Europe we have a wide variety of creams – 12%,18% which are sour creams and 30% -36% which are not sour but sweet creams. Which is Best for this recipe? 🙂
Shiran says
32-40% of sweet cream would be great for this recipe 🙂
Alex Balfour says
Sweet creams. Sour creams are in fact artificial (sourness is added) and whilst this can be good for savouries, it is typically not for puddings and sweet things. French ‘crème fraiche’ for example is ideal for blinis as it provides the richness while its ‘edge’ adds to the taste but it is actually poor quality cream disguised by the sourness
Anna says
Excuse me Alex where did you find that information? The sourness is from bacterial fermentation, it’s not artificial.
Robbie Frazer says
I usually use sour cream (genuine sour cream, not the artificial stuff I bought in the States when I lived there) but the heavy (double) cream here is an improvement.
I found this recipe superb. The cheesecake it delivers is rich and moist. Quite unlike a baked cheesecake actually. I replaced 150g of the cream cheese with mascarpone because I had some to spare. I also baked the crust for 2 minutes longer.
I worried at 8 minutes of the hot bake of the cheesecake so I opened the oven door for 5 seconds to stop the browning, but apart from that, the recipe was perfect.
I left it overnight and had a terribly indulgent lunch the day after. I froze the rest. My sister nearly cried when she tasted it. High praise indeed as she’s used to the Beigel Bake cheesecake in Brick Lane in London’s East End.
Kerry Sly says
I know it’s late to comment however, I lived in Central Asia/Former Soviet Union for 10 yrs on and off. I used very sour to very mild cream cheese and the cheese cake always tasted great. So, I think that 120 ml of sour or not sour cream would not be a big issue but in fact a bit of sour is like any bit of citric acid and would just add a dash of pleasant tang.
Janina says
Wow, i got many compliments for this cake, it was delicious! But unfortunately it cracked! I used less sugar (150g), could this be the reason?
Love from Germany,
Janina
Amanda says
This was the best cheesecake I ever had! It was only the 3rd one I’ve ever made. I followed your recipe step by step and perfection happened!! I’m wondering if I can use the same recipe for a chocolate version.
Melissa Bausic says
I made this recipe and it was delicious was just wondering if you think i could bake 2 of them at one time
Sophie says
Hello! I love recipe this is my second time making it! However this time I’m in a time Crunch! What would happen if skipped letting the cake cook completely before putting in fridge?
Thanks!
Shiran says
Hi Sophie. Cheesecakes need time to set at room temperature before being placed in the refrigerator to fully set so I recommend sticking to the recipe 🙂
Susie says
I love how easy this recipe was .
And it tastes wonderful.
But I did not care for the texture.
I’m going to try it next time without the cornstarch,
Thanks for sharing this recipe , I lost my recipe that my great granddaughter left And don’t make it often enough to memorize it, this was a very close second to her I just did not care for the texture have a great evening thank you so much
Dawn M says
This recipe was perfect. I used a superfine granulated sugar in place of regular sugar. My cheesecake was sweet and super creamy. I did bake it about 10 minutes longer. The edges just barely started to turn brown. Thank you for a wonderful recipe. Adding to my permanent file.
Kristen Z says
Question: do you have to put in fridge for 12 hours prior to trying it? Or can you try it after it cools to room temp?
Shiran says
It would be very soft after baking so I recommend waiting the suggested time (or at least 6-8 hours).
Jessica Moore says
No wait it will almost melt if you cut it too soon I’ve done it while it won’t mess up the taste it won’t look pretty eaither it will run all over the place with cheesecake patience is necessary when I tried to get into it early I almost lost the whole cheesecake because it almost ran everywhere I had to hurry up and put the spring form thing back on the pan or else I would have lost it it would have been in the floor that’s how runny it was so get into your cheesecake at your own risk
Darin Bryant says
This is the best recipe ever came out so beautiful and was to acT thecwsy you said to do it down to the cooling time how to cool etc wish I could post pictures it’s wonderful .
Abby says
This is a great recipe , my cheesecake came out nice and smooth and sweet. I would recommend this recipe … it was a right move to add the cornstarch … thank you
Simona says
So happy we made this! Turned out brilliantly using double cream. Commercial grade stuff… nobody believed we made it. 😀
Nicole Cook says
Can I replace lemon juice for lemon zest?
Shiran says
It’s possible but a small amount of lemon juice won’t give you enough lemon flavor. The lemon zest brings the refreshing flavor.
J. OGLE says
Since we’re in lockdown and can’t really have any family or friends over, how would I go about making this into a 6 inch pan? Should I half it?
Shiran says
Yes, you can, or you can freeze any leftovers, then thaw in the fridge overnight (it would taste just as good).
Vernesha says
How long can you freeze the extra batter for?
Talia @ Pretty. Simple. Sweet. says
Hi Vernesha, you can freeze the extra batter for up to three months.
Khen says
Hi there ….can I make mini cheesecakes with the same recipe …if yes then at what temperature they should be baked and for how long …😊
Chad says
Is 60 minutes enough cooking time?
Savanna says
The whole top of my cheese cake was brown at about 30 minutes of the 225°. I only had it in at 425 for 10 minutes as recipe calls. Not sure what happened?
Nyssa says
Hi there I love this recipe I have used it MANY times and I absolutely love it. Would this recipe work for mini cheesecakes ?
Carolyn says
Do you leave the foil on while cooking the filling?
Shiran says
Yes, to keep the springform pan from leaking when baking the cheesecake.
Elmie says
I baked my cheesecake with foil and my base was soak into the liquid (graham cracker) . I was disappointed 🙁 . any tip?
Donna says
Put your cheesecake inside a bigger cake pan and then in your water bath then you don’t need foil and it insures no water leakage
Nick says
Water bath? What are you talking about? This recipe doesn’t call for a water bath.
Sara Rideout says
I put mine in an oven bag….no leakage at all
Katie says
I don’t usually write reviews for recipes but I HAD to rave this cheesecake. I made this for thanksgiving and it was the star of the show! This is the best cheesecake I have ever made and eaten, my family agrees! This is now my go-to cheesecake recipe 🙂
Amber says
Hi.Can I substitute non dairy cream for the heavy cream? Will it make a difference in the texture or should I opt for a recipe that omits heavy cream entirely?
Shiran says
Hi Amber. I wouldn’t recommend it. The heavy cream gives a creamy texture. You can use sour cream instead, if that helps.
Angie Ramey says
Thank you for a wonderful recipe!!! So easy and taste like heaven. I’m adding it to my recipe book that will be handed down to my daughter. Also it’s got many different options for adding your favorite toppings or flavors. Again thank you!!!!
Vanessa says
This recipe is deliciously creamy and decadent. I am making coconut whipped cream to top the strawberries and blueberries I’m decorating the top with. My second time making it is for Thanksgiving tomorrow. Easy and delicate.
Cathy says
I have made this cake a few times and it cracks, any ideas on why? I follow the instructions and maybe cook for additional 10 mins because the sides don’t brown up at all. Any advice
Piper says
I cooked my cheesecake an extra 15 minutes because the edges weren’t at all browned, after the 15 mins they still weren’t but I turned the oven off and cracked the door for fear of over cooking it. Should i have kept cooking till they were or should it be okay?
Shiran says
Hi Piper, if you followed the instructions and baked it for 70 minutes it should be ok, don’t worry. After a long chilling time it will set.
Christine Pantelas says
This happened to me as well, my fear is that it is not fully cooked.. should I be worried?
lovetobake says
Do you bake it iin a water bath?
Shiran says
No!
Amna says
A lot of other recipes have water bath…?
Jasmin says
I would like to make half the amount. Do you know how I have to change the baking time and the amount of eggs? Should I leave out the extra yolk?
Shiran says
You can add or leave out the extra egg yolk. The egg yolk gives richness and creaminess. I haven’t tried it using another pan so I’m not sure about the exact baking time.
Nick says
Read the recipe, it very specifically states no water bath.
John Stokes says
My oven goes down to 300 degrees at its lowest. I’m assuming I need to bake the cheesecake for a lesser time than 60 minutes.
Michelle says
My first attempt at making a cheesecake and this was a success! I might have mixed it for too long cos it cracked. Used sour cream instead of thick cream but I love the richness and the flavour! Def recommend this recipe and I’ll make another one for sure.
Talia @ Pretty. Simple. Sweet. says
So glad you enjoyed it, Michelle! Thank you!
Holly says
Making this for the funeral of a special woman who once made it for me. My ‘practice cheesecake’ cracked on the top but otherwise looks beautiful. We left the oven closed the whole time. Not sure if I can do anything differently to prevent the cracking. I see another commenter asked as well with no reply. Hoping someone has something for us.
Andrea Compton says
Thank you Shiran! My husband’s Grandma loves cheesecake and she asked me to make it this year, so I’m following your recipe! I’m hoping they love it, thank you so very much!
Karima says
Hi i’m from the Netherlands! I would love to try these recipe out, but i only have a springform pan of 9.45 inch (24cm). Is that okay?
Shiran says
Hi Karima. Yes, it’s ok, the cake will be slightly shorter.
Karima says
Thankyou! And what about the baking time?
Karima says
I found a springform of 8.66 inch (22 cm). How long do i have to bake it? I would rather have my cheesecake a little longer thann shorter. I want to combine it with a brownie beneath the cheesecake and topp it off with salted caramel. Sorry for my bad english. Thankyou for your response.
Shiran says
The baking time will be the same for this pan size, but if you use a brownie base, that changes the recipe. Without testing it, I don’t know exactly the baking time in this case.
Shelia Bussey says
Thank you for this recipe..I did this for Thanksgiving..it was definitely a hit..the best tasting cheesecake that I have tried so far
Karima says
Hii its me Karima againn! I’ve tried this recipee and it’s soooo gooodd!! Butt now i want to add white chocolate to the mixture and let the lemonzest out. To make it more taste like a white chocolate cheesecake insteadd off a lemon new york cheesecake. I think i used a little to much lemonzest. But is was gooodd! If i add 300gram melted white chocolate to the creamcheese, do i need to bake itt longer or should i add less creamcheese instead??? I apreciate you response! Thankyou
Kyrah mc says
Do I have to use a springform pan can I use a regular 9inch pan ?
Cameron says
Okay I know this is random but are you supposed to leave the tin foil on the whole time or take it off after you bake the crust for 8 to 9 minutes?
Shiran says
Hi Cameron. You need to bake the cheesecake with the foil the whole time.
Anna says
Isn’t a piece of parchment paper between the top and the bottom basically the same thing? I’ve never used foil around a pan.
Jennifer says
So I don’t have enough time to cool it the full 12 hours- according to a quick google search I can speed up the process by putting it in the freezer. So my thought is to cool it in the fridge and then put it in the freezer an hour before serving it. Thoughts on this method?
Shiran says
Hi Jennifer. I always recommend taking the time with it as this would give you the best result both in flavor and texture. You can freeze it for a short while and then place in the fridge but depending on how much time you have, it can affect the texture.
Valerie Puckett says
I tried this recipe for the first time and it is fantastic! Everyone who tried it fell on love with it. Superb texture and very good instructions. 🙂 I made a triple berry sauce to drizzle on top and it compliments the cheesecake perfectly!
Trish says
Hi,
This recipe looks delicious. I would like to put a fresh berry topping on this. When I have done this with other recipes I have put a very thin layer of a sour cream and sugar spread on top of the cheesecake the last 10 mins of cook time. This way the berries will adhere when placed after baking.
Will this work with this recipe?
Shiran says
Yes, you can gently add the sour cream topping and bake for a few minutes.
Kristen says
does this need to go in a water bath?
Chris Fitzpatrick says
No, it’s the first thing she says in the recipe
Alice green says
I made the cheesecske yesterday and it came out perfect the recipe was great thank you for sharing it
pat says
when should i remove the cake from the spring form? before refrigerating? or after?
is it ok for plastic wrap to touch the cake?
Shiran says
Refrigerate the cake first, then remove it from the pan.
Bob says
Really nice recipe very easy to follow
I have made this a few times now and personally leave out the jest and the extra yoke and it is a hit everytime
Thanks for posting
Emily says
I forgot the foil 🙁 it’s already in the oven… I saw the recipe didn’t require water bath and I completely missed the foil part.
Heikki Doeleman says
I just made it without foil. It’s just fine, the foil seems unnecessary.
anne shealy says
Some time during the baking, the oven got shut off so when i checked it had started to get firm but the edges were far from brown…i turned the oven back on and it got to the right firmness, but never got brown…should it be ok to eat? thanks!
Candace says
I tried this and everyone loved it! I love desserts so I tried very hard not to have three pieces right away. I made this in an old German kitchen. I had to go to the basement to turn on the oven. With that being said, I’m not convinced that the temperatures were on point. However I did have trust and followed the exact instructions. It did not brown on the edge, but I read that it is ok. And it was softer (creamier) in the middle than I would have liked. I only had vanilla pods so I used the beans instead of extract. I also sprinkled dark bitter chocolate on the edges and had an optional raspberry glaze on the side. Guyssss the flavor was amazing. Thanks 🙂
Callie says
My cheesecake was in for the 425 for 10 mins the 80 mins at 225 and still no brown edges. Should I cook until brown edges are there or just take out and let it set?
Shiran says
Yes, you can take it out and it should be ok!
Cathy says
Made this cheesecake twice and everyone loved it. My 3rd attempt it cracked, the only thing I can think of that was different I used 2 different kinds of cream cheese brand names and mixed them, could that have caused the cracking? Also have to cook for an additional 15mins and the sides are hardly brown at all. Any suggestions
Annette Lewis says
OH NO! I just realized that I didn’t add the heavy cream and my cheese cake has been in the oven for 20 minutes now. It’s Christmas and I don’t know of this will turn out to be edible.
Latoya says
Hi this recipe looks really great however I already have the pre-made graham cracker pie foil pan. Can I still use this recipe I’m sure it does change the time is there any tips that I should use. thanks for this last-minute help.
Shiran says
Yes, you can use it instead of making your own crust.
Lori in Minnesota says
I made this for Christmas night at my daughters home after a few years of making pumpkin cheesecake (that I have to say is delicious), and needed to impress her and 8 grandchildren! I had never made a New York version and had never zest ed a lemon. This was so simple and it was soooooooo good. Might have been best I ever had!! Thank you for a great recipe!!!
Maria says
Hi Cameron, do I have to take out the crust from the spring form to cool down on a wired rack and then put it back in the spring form for the filling ?
Thank you for your advice!
Samantha from Belgium says
This cheesecake was very delicious. Thank you for the recipe.
Robin Olson says
I absolutely love this recipe. The only difference I make is putting the sugar in my grinder just long enough to make it silky before adding it to the mixture. I’ve also used fruit jams mixed in after the filling is poured in the pan I drop spoonfuls then lightly swirl them in it will make the top crack but in the pattern of the swirl
Lacie says
What would happen if I didn’t use foil? I am all out and forgot to buy some at the store. 🙁
Asher says
So this is the first cheesecake ive made and it is so easy! It takes awhile to make but thats the same with all cheesecakes i understand. Since i didnt feel like going out and buying a spring form (All i have is pie pans a bundt and a few cake rounds) i just put it in a normal pie pan and it worked great! I did have a lot of filling left so i decided to make mini cakes in cupcake molds. i just put a graham cracker on the bottom of the mold and baked it at 290 F for half an hour and just let it cool normally and then outside (More room than in the fridge, plus its about the same temp) they were great for testing toppings (Homemade raspberry jelly is my personal favorite) Thanks! This is really good, but i might just add a touch of zest instead of a tsp. next time
Starshine Daugherty says
With the normal pie pan, did you have to change the cooking temp and time?
Anna says
Hi Shiran, thanks for the great recipe, I am planning to try it with a half portion for a 6 inch spring form, could you please let me know how to adjust the baking time and/or temperature? Thanks!
Shiran says
The temperature will be the same. I’m not sure about the baking time as I haven’t tried it.
Mark Church says
First off, this is probably the best cheesecake I have tried!!! I did have a problem though…The entire top of my cheesecake burn, it was a very thin layer, and easy to take off, it didn’t affect the taste at all. even though I followed the temps and times exactly. Have you ever had this problem? Any ideas as to why?
Shiran says
It shouldn’t happen but it depends on the oven. Next time, when it starts to brown, just cover the cake loosely with aluminium foil.
Jasmine says
Do you need all the crumbs or just the graham crackers?
Shiran says
Just one of the ones mentioned, so only the graham crackers.
Terri says
I made your recipe and it was great! Can I use the same recipe for a chocolate cheesecake? Thank you!!
Marian Mizell says
My springform pan is 10.5 how will this effect baking time or temp?
Hannah says
It won’t, the cake will just be a bit shorter 🙂
Charles Graf says
Is 225F really correct? I followed the directions exactly and at the sixty minuet mark, no browsing at the edges and very little setup, the center was like a cream soup.
Turned up temp to 325F and turned off oven at first browning of the edges.
M.C. says
Hi!
Thank you for sharing this beautiful recipe.
I’m planning to make one just for me and my husband but the portion seems big. Can I make a smaller cheese cake and how do I adjust the ingredients please?
Shiran says
I’m glad yo like it! I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Sarah says
Can I use lime zest instead of lemon?
Shiran says
Yes!
Heikki Doeleman says
I used lime leaves, cut into small pieces. It gives an excellent, bit Asian touch !
Michelle says
I love this recipe.. I have made it twice now.. way better the second time.. this is hands down thee best recipe out there.. thank you so much for sharing.. creamy, rich, just perfectly delicious
Lauren MacMillan says
Definitely did not set completely in the middle. Looked beautiful but when I cut into it the middle ran out. Followed the recipe perfectly and even left it in the oven for an extra 10 minutes while the oven was still on to ensure that it had baked. I also left it in the fridge for 24 hours before enjoying it. I had my doubts that it would set properly and I was right. The cheesecake is delicious, just not set.
Mike says
You’re supposed to let it sit in the oven until the oven completely cools down
joyce says
Hi! May I know if oven is set to be in convection or conventional mode?
Shiran says
You need to set it to conventional mode.
Dora says
i followed instructions as directed and my cheesecake came out pretty creamy with very delicious flavor, but i thought it would be firm. Is that how it was supposed to come out? I wish there was a video of this recipe so that i can see the consistency.
Sean says
The top surface of my cheesecake turned too brown. Should I start baking it in the oven at a lower temperature?
Shiran says
I recommend sticking to the recipe, and if it starts to brown too much, loosely cover the pan with foil.
Debra Stravinsky says
I made this. It is the best cheesecake I ever had! Smooth, firm, yet creamy. Oh so good. I need to put a pad lock on my fridge. Thanks for the Gold Standard recipe!
Rachel B Russell says
Very interested to try this tonight, was wondering if making a strawberry topping and swirling it in would change the baking time much?
Shiran says
It shouldn’t.
Gayle Alter says
I only had an 8 inch pan because part of it I left at a friend’s house. I followed the directions and filled it like it was a 9 inch. It doesn’t looked all baked. It’s wobbly but yet firm.
Shiran says
It won’t look done, but it will set after refrigeration.
Deb says
Best cheese cake I have ever tasted! Creamy, flavorful and not overly sweet. Made this for a girls finger nail party, I was a hit and my husband had no problem polishing off the left overs. I am going to attempt a keto friendly version. Wish me luck! One question. My spring form pan is not non stick. Do I need to butter the bottom and sides or just the bottom? Want it to rise, but don’t want it to stick
Shiran says
You can grease the bottom and sides lightly. While the cake is still warm, run a knife around the edges of the pan, then let it cool.
Suzanne says
Hi! Just bought my first springform pan and it’s 10.25”. Is that too big for this recipe? Do I need to make any adjustments? Thank you!
Margaret says
My 11-year-old just made this recipe and she didn’t have any trouble with it. She’s never made cheesecake before and thought it was time to try it.
Stefan says
Thank you for this great recipe!
I baked this cake when my parents visited. Everyone told me it was the best cheesecake they’ve ever had, my mother even asked for the recipe (her cheesecake is awesome, no New York Cheesecake, though).
Today’s my second time baking this recipe and I am wondering about the part where I have to lower the temperature, as mine was no where as “white and creamy” as a New York Cheesecake should be.
Do I just lower the temperature setting (and do nothing else) or do I actually e.g. open the door, wait until temperature drops?
Thank You in advance!
Shiran says
Thank you Stefan, I’m so glad they like it! You just need to lower the temperature without doing anything else.
Claudia says
Hi, your recipe looks great! I have an almost 7″ pan, how much i should reduce the recipe??
Thanks
Shiran says
Hi Claudia. You can use this guide.
Leslie W. says
Can I use a store-bought Graham cracker pie crust?
Shiran says
You can, the only issue is the sides of the pie crust – you might need to use less of the cheesecake filling and make sure that the edges don’t burn (if you bake it like a pie). For the best result I recommend sticking to the recipe.
Kathy says
If I need to make 6” cake, should I cut down the baking time?
Shiran says
You’ll need to reduce the amount of ingredients for a 6-inch pan. I haven’t tried it, so I don’t know the exact baking time.
Riley says
Do I need to grease the pan?? It just says “prepared”
Shiran says
Hi Riley, I usually don’t grease the pan when making cheesecakes so you don’t have to.
Emma says
Are the temperatures in Centigrade for a fan or non-fan oven?
Karen says
Should I use my regular old oven (I temp test it and adjust for acuracy) or should I use my Countertop Oven (looks like a large Toaster Oven) which has a Convection setting? I use it for almost everything, just never baked in it.
Tanya says
Excellent recipe!
Lara says
This really was one of the best cheesecakes I’ve made. I was hoping for a little more of a crumbly texture but it was dense which is what I was hoping for. I added an extra 4 oz of cream cheese and also juice from half a lemon. The cheesecake didn’t crack and had a very nice flavor. Also added a thin layer of lemon curd on top after it had cooled in the fridge overnight. It was lovely and eill definitely make it again – thanks for the recipe!
Nicole Kaspar says
Most of the reviews for this are so amazing so I had to try it. Mine is currently baking in the oven. Will report back when we eat it
larry says
Is this a very dense texture cheesecake? A typical NY Style or is it more on the creamy custardy side? I am looking for a dense stiff thick cheesecake , like a cheesecake you would have at an upscale steakhouse. Any suggestions?
Alan C says
This sucker is DENSE. the way it should be.
Nina says
Amazing cheesecake!! It came exactly as you described it!! After reading the comments I also set my oven on conventional mode, I think should be always added to the recipes. I made it with a real bourbon vanilla pod and tiny less sugar = extraordinary!!! thank you for sharing this piece of art!!! Thank you also for adding the measures in gr, it really helped me!!
Just one question: why the foil?
Holly S. says
This is hands down the best NY cheesecake I’ve ever made. Thanks for such an epic recipe! The texture is perfect- it’s VERY creamy and exceptionally light. I plumped for an 8 inch cake tin as it was all I had and the mix filled it right to the top, so make sure to prepare for that if you’re lining the tin like I did! I added a little less sugar to the filling too (just rounded down it to 200g rather than 225g) as I prefer a less sweet cheesecake and I would probably reduce the sugar down again next time (maybe down to 175g), but that just my preference in sweetness and no fault of the recipe. It’s honestly so, so good!
Orly Schlessinger says
Thanks for the recipe! Can’t wait to try it. If I don’t have an electric mixer, can I mix by hand?
Shiran says
Yes, you can 🙂
Eli says
Would lemon and lime work for this cheesecake?
Is plain flour an option instead of cornstartch?
Shiran says
Yes and yes – but cornstarch is a better option because it helps with the creamy texture.
DJV says
This is an amazing cheesecake, the best one I have ever made!! I think the lemon zest puts it over the top!!
J says
Nice recipe! how long can i keep the cake in the fridge?
Holly says
I tried your recipe recently and it was amazing! I want to bake this again for my husband’s birthday but sadly he strongly dislikes lemon zest (I love it though!). How much of a difference would it make if I were to leave it out this time?
shai jalinos says
hello, the oven mode should be TURBO or just regular?
thanks
shai
Rebecca says
I made this today for my dads birthday since cheesecake is his favorite and it came out amazing! I used sour cream instead of heavy cream since that’s all I had. I forgot to add the cornstarch but it came out fine! My cheesecakes have always cracked and leaving it in the over for an hour to cool off seemed to do the trick. I also didn’t open the oven at all while it was cooking.
Very Berry Blueberry says
Okay i put it in the oven. I am waiting to be done! So excited for first time making a cheesecake. I saw the all the good comments made me to try out. I will let you know the result 🙂
Michell says
Great recipe! I don’t have a spring form pan but I had a store bought graham cracker pie crust. I followed the recipe but cut the ingredients in half and it came out perfect! I put the temperature 425 for 10 minutes and then 250 for 60 mins. Then left the over door open for a half hour with the oven turned off.
Ihsane says
Did you cut the amount of crust in half as well? Thinking of cutting in half because my pan is smaller and I’m not sure what to do 🙂 thanks!
Ihsane says
Would it be possible for me to cut the amount of filling in two . I want to do a little one in a smaller cake tin because i won’t have many guests ? Should I also cut the amount of crust ?
Thank you so much! I cannot wait to try this one out 🙂
Martyna Kmiecik says
It’s my favourite cheesecake recipe! I tried many, but this one is just so rich and the texture amazing. Thank you for this deliciousness!
Sharon Phang says
Hello, May i check which oven setting to be used? top and bottom heating?
May hawkins says
I followed the instructions but after turning temp down with 25 minutes left before I turned off the oven it cracked?
Elisha says
Omg this was the best cheesecake I’ve ever made!!!
Micaela wallace says
This is by far the best recipe ever! I have lost count how many Ive made for my friends neighbors and family. I was asked to try using bblueberries. How much and can it be added to this recipe?
Shiran says
Thanks, Micaela! I recommend making blueberry sauce and add it on top after baking (or swirl some around the top of the cheesecake before baking).
Jessi says
Hi Shiran,
Thanks for sharing such an amazing recipe. Made the cheesecake yesterday and had it for dessert tonight. Hands down, the best recipe so far. It was so light and fluffy, just amazing!!!
Gill says
I have made this cheesecake at least 10 times and every time it’s delicious. Thank-you!
jan says
Fantastic recipe. Have made this cheese cake several times and it never fails. Thanks for sharing.
Emilie says
This was my first time ever making cheesecake. It turned out pretty well but the middle didn’t set completely. Did I over beat it? I did the cooking times and temps exact. It was still great and tasted awesome!
Gloria says
This recipe is absolutely perfect! I love cheesecake and this doesn’t disappoint. It’s better than most restaurant offerings.
Is there a way to turn this recipe into individual cheesecakes?
Lisa says
May sound like an odd question, but do you wrap the foil around the pan with the shiny side facing in or out? I wonder if some people are having a hard time baking it through if the shiny side is out, reflecting the heat away. I’d love to do it right the first time, so I’m wondering if the foil should be dull side facing out/shiny side facing in towards the pan? Thanks!
Shiran says
From my experiments, in this case, it actually doesn’t really matter.
Melissa De knop says
Last week it was my boyfriend his birthday. I baked him a cheesecake so he could take it to work with him. They absolutely loved it! The best cheesecake they had.
I made myself another one today just to taste it. Cannot wait! Thank you for the recipe 🙂
Greetings from Belgium!
Erin Higginbotham says
Hi! I made this today and it looks beautiful. No cracks or major catastrophe. The only thing is that it is yellow instead of white. I followed everything completely so I’m not understanding what happened. I used large eggs and made sure to follow the directions. Any ideas??
Shiran says
Hi Erin. It’s ok if it’s a little yellowish, it means your ingredients, egg yolks probably, were dark yellow.
Katie Kat says
I’ve made other NY style cheesecakes using recipes that were very similar but you tweaked this to perfection so that it is above and beyond any of the others. I’m still in slight shock that I’m the one who baked this, that it wasn’t bought from a bakery. I even slightly over cooked it by ten minutes on accident and it’s still amazing (dense, rich, creamy) just with a golden brown top and slightly less smooth texture than I believe it would have had I baked it correctly.
Absolutely superb. The only way I differed from this recipe is I used the baking instructions and water bath method from your classic cheesecake recipe. I think the water bath is what saved it when I missed the timer going off. Anyway, thanks for posting! It’s absolutely heavenly.
Shiran says
Thank you so much Katie! Nothing makes me happier than reading how much you enjoy this!
Zeyda Rodriguez says
I followed all the instructions!
And still after removing from the fridge I cut into it and the center was still very soft.
Any help is appreciated!
Marie Walsh says
Shiran I made your cheesecake recipe once before and it was wonderful! My question is have you ever tried this recipe in cupcakes?
Shiran says
Hi Marie, personally I would use a different recipe for cupcakes. I think this cake would be too soft. Also, this baking technique won’t work for cupcakes.
Bella says
Oh my gosh. I am doing a dance in my kitchen right now. This is the creamiest, most delicious cheesecake ever! I have always been afraid to make cheesecake because it looked like such a long process, but this is so easy and I can’t believe how it turned out – perfect. Thank you so much for sharing, Shiran. I will be back the next time I need a recipe 🙂
Shiran says
I’m so glad!! Thank you for sharing, Bella 🙂
Jess Charme says
I love love love your cheesecake recipe and thank you with sharing it…I have made it a couple times now and it has always turned out amazingly however, i do wonder if you have ever tried making this into mini cheesecakes in a muffin pan for individual size…if so any idea on the baking times?
Again, thank you!
Jessi in Canada
Shiran says
I would use a different recipe for cupcakes because I think this cake would be too soft. However, it is possible to bake them in a muffin pan, but the baking technique in this recipe won’t work.
Fred says
Odd, I followed your recipe closely. At the end of the 425-degree bake, I saw that the cake had not one tiny bit of browning going on. Then, after the 225-degree bake, the cake was pretty jiggly all around, still with no hint of browning. I suspect that the cake is not cooked. I used a silver 9″ springform pan. Is your pan black or silver? I suspect I may have to chuck the whole thing, I’ll find out after the refrigeration period.
Katrina Dickerson says
Mine was having the same issue. I baked additional 30min having it cool in oven cracked now. I’m worried that I didn’t get the browning. How’d yours turn out?
Joseph Vradenburg says
I’ve used this recipe a number of times! – and will use it again soon. However, the baking times seem all wrong to me (way too short), and I have just been winging it. The last time I baked it according to the recipe times because I thought it might be creamier, but it was completely uncooked in the middle.
Barbara says
I had the same issue, it was so undercooked in the middle, I had to cook alot longer, and gradually increased the temp every time I reset the cooking timer. I tested it with a skewer so I know it’s cooked in the middle.
Vladimir Kozhekin says
Thanx! Spasibo! Perfect recipe.
Tracy says
Excellent cheese cake, mine unfortunately did crack while following the directions to a T. Visually wasn’t pretty but the taste and texture was exactly what my husband was hoping for! Adding a topping would have masked the cracks but neither of us cared as it was so delicious which out weighs the appearance obviously! The cracking could have been because our house was cooler last night with outside temps dropping into the negatives, could have cooled too quickly? Try again next time with having a pan with water on the rack below the cheese cake to see if keeping a little extra moisture in the oven helps. Amazing cheese cake!
Sancia says
Best tasting baked cheesecake ever
Hazel says
This cheesecake is absolutely amazing! I’ve made it many times now and its never failed to surprise me at just how good it is. I was hoping to make an oreo cheesecake and I was wondering if I would be able to use this recipe and just use oreos for the base instead and then toss in some oreo chunks into the batter before baking. Would this be fine or would I have to make any alterations to the recipe?
Shiran says
Thank you, Hazel 🙂 Sure, you can toss in some Oreos. For the crust, you can use this recipe.
Ikin says
Hi,
I tried this yesterday and I must say this is hands down the best cheesecake I ever baked! Even without the water bath, it’s still creamy. The only downside was I used a 10 inch springform pan so it came out quite short. So thank you for sharing this. I’m going to try your other recipes!
Meli oliex says
Hi,
Thank you for the recipe. ^^
I’m making it. It’s in the oven now. May i check with you whether i should use top&bottom heating, or just the bottom？
The first 10mins 220C, i use top&bottom heating, but it turned brown quickly at the top, so i use the bottom heating for the next 1hour 110C baking.
Shiran says
I use top and bottom. I’m not sure why the cake became brown in less than 10 minutes. You can always cover the top loosely with aluminum foil.
Alan C says
I use bottom heat.
Jodie says
Question for you. Do i take the spring pan sides off before i put in fridge ?
Shiran says
It’s up to you, but I usually take it out after it’s completely cooled and the cake is stable.
Noa Maller says
Its the best cheesecake I have EVER tasted! Its super addicting!
Although I had some changes- I use Lutos biscuits for the crust, and for the filling I add only half a cup of sugar.
It turns out to be creamy, not too sweet, and delicious cheesecake. Thanks for the recipe!
Sue Chapman says
Superb recipe. It is very rich and smooth and you only need a small slice to finish off your meal. I would suggest an increase in the amount of biscuit crumb base with perhaps a little less sugar but otherwise I will definitely be making this again – probably for a dinner party too.
Ann says
Did this Cheesecake for my graduation party, it was soo good! My mom said it was the best cheesecake I have ever made. Would definitely use this recipe again!
Andie says
Did this Cheesecake for my graduation party, it was soo good! My mom said it was the best cheesecake I have ever made. Would definitely use this recipe again!!
Alida says
Hi everyone,
I did everything according the recipe and now it’s been in there for an hour and a half but still super soft and wobbly. The top is nice and brown everything underneath just seems to be liquid. Any advice on what to do with it? I was really excited about this and now just worried that it will come out bad even after an hour of leaving it In the oven. Please help! Thanks!
Shiran says
It should look soft, and will hold up well after a long refrigeration time.
Janet says
Best Cheesecake I ever made! Thank you for your recipe!
Elaine says
Hi Shiran,
Is it necessary to wrap the spring form pan with aluminium foil? What is the purpose. and your baking is direct and not water bath right. Thanks
Shiran says
Hi Elaine. Even though I’m not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan.
Sherry says
Hands down, best cheesecake I’ve ever had, let alone made!! Thanks for this awesome recipe!
Bri says
Hands down the best cheesecake I’ve ever made. I will be making this many times. 😍
Bri says
Easily the best cheesecake I’ve ever made. I will be making this many times. 😍
Jessie says
This recipe is tried and true! An amazing and delightful dessert! The process is straightforward and easy even for a novice! Love it!!! I make this for monthly dinner parties and it’s a favourite of my guests! Thank you soooo much! Texture is on point! I’ve reduced the amount of sugar to a little under 1 cup, but otherwise perfect recipe, never had a crack.
Alan C says
I am a born and bred New Yorker. I know from a New York cheesecake. I am an eater, NOT a cook or baker by any stretch of the imagination ( I have been known to burn water when trying to boil it.) I have had cheesecake in NY from small family owned neighborhood bakeries and world famous bakeries like the Carnegie Deli. I have made this recipe 3 times in the last three weeks and I HAVE NEVER HAD A BETTER CHEESECAKE ANYWHERE.
I make the following changes: 2 pre-made graham cracker crusts, 1 cup of sugar, lemon juice instead of zest and the results are fantastic! BTW: I use heavy cream.
A creamy, dense, flavorful, delicious, addictive treat for the senses everyone loves it. I bought toppings to put on them and they don’t need it.
This recipe is SO easy. I highly recommend it even if you’re a novice.
Thank You for this recipe. It is AMAZING!
Shiran says
I’m glad you like it, Alan! Thank you so much for sharing!
Christine says
Did you keep the baking time the same and cooked two cakes at once?
Dana says
I’ve made this cheesecake using homemade cookies and cottage cheese. Even though I didn’t put cornstarch, vanilla and lemon zest in it, it tasted really good. Thank you so much for this delicious recipe, me and my family enjoyed it ♡
Catherine says
Hi! I made extra filling, but need more crust. Is it okay to leave the filling in the fridge overnight and cook it tomorrow?
Catherine says
Hi! I made extra filling but ran out of graham crackers! If I refrigerate the filling overnight, could I use it the next day when I get more ingredients for the crust?
Shiran says
Hi Catherine. Yes, you can keep it in the fridge for 1-2 days.
Kalpana says
The best NY Cheesecake recipe ever!! I added some extra lemon zest as we decided we liked that sharper fresh taste of lemon. Question: why did my cheesecake crack? It cracked in the oven while it was cooking.
Shiran says
Maybe the temperature was too high (every oven is different) or that there was too much air in the batter from overmixing. It’s hard to know without being there 🙂
Giraud says
Wonderful! And no water bath!!! There are hardcore cheesecakes folks out there that won’t like this recipe and staunchly advice using a water bath or else the result will be a failed cake. Nonsense this recipe is proof that it isn’t the case.
If the cheesecake cracked is because of either overmixing the batter or by and adding too much air when incorporating the eggs, which should be added last and beat until just combined and no more.
My first attempt was a perfect cake but not brown on the sides as the author mentioned in the recipe. I’m not that fussy so happy with a round, moist and even cake with zero cranks and lumps. I added parchment paper to the bottom of a 9 x 2.5″ springform non-stick pan.
Stephanie @ Pretty.Simple.Sweet. says
Hi Giraud, thank you for your kind words! So glad your cheesecake turned out perfectly!
Julia says
Hi! I was looking for a cheesecake recipe for my boyfriend’s b-day and out of all the cheesecake recipes of the entire internet, I chose this one, since it doesn’t require a water bath and all the reviewers seems to adore it :))
I am about to make this, but just have one question: what’s the shortest amount of time required to refrigerate this cheesecake? Could about 6 hours be enough? Could I shorten the refrigeration time if I bake it a little longer?
Shiran says
I think 6 hours might not be enough, because the cake has to set completely. I hope it worked out well 🙂
Gem says
I made this recipe yesterday and have just removed the cheesecake from the tin after an overnight chill – all I can say is WOW. I rarely make recipes found on the internet (I’m a pastry chef so tend to work with what I know) and I don’t think I’ve ever felt compelled to comment before, but this really is hands down the best baked cheesecake recipe I’ve ever used and the results are flawless!
I actually made mine in a 10.3 inch springform tin (needed my 9 inch for another recipe that day) and found that it was about ready to sit in a turned off oven after 40 minutes at 110°c (larger surface area=less cooking time) and is the most perfect consistency. I also added a grating of Tonka bean along with the vanilla and Lemon and OMG the smell when it came out of the oven!
No idea why some comments are saying the cooking time isn’t enough – my experience is based on a standard UK fan oven so I’m not sure if that differs to the USA standard home oven.
Thank you again for such a fantastic recipe!
Shiran says
I’m glad you like it so much! Thank you 🙂
Sierra says
Have you tried doing smaller individual cheesecakes? I’m wanting to do 4” springfoam pan cheesecakes for a social distancing party so everyone can have their own. Just wondering how bake time might be different. Thanks!!
Shiran says
Hi Sierra, this is a very creamy and soft cake so I haven’t tried making it as individual cakes.
Hena Maker says
Hi! Was just wondering if I can use the Philadelphia spreadable cream cheese here? Is there much difference between the block and tub? Thanks!
Shiran says
Yes, you can use any cream cheese spread 🙂
Amanda says
Just made this, this weekend!! Followed the recipe exactly and it came out perfectly! Not a single crack and amazingly creamy. Will be making again!
Srividya Dantuluri says
Perfect!! Very simple to follow too!
Sheila says
Hi. excellent recipe. Thanks for sharing.
Es says
Hi i was wondering can i bake this using my large oster convection oven? The temp and time will be the same?im planning this to make this on sat my hubby’s bday.,got my attention bec of not using water bath😊 Thanks
Shiran says
I have no experience baking with this oven, so I’m not sure.
Elis says
Amazing!!!! The best cheesecake recipe ever! My husband love it and cheesecake isn’t his cup of tea! Tnx for sharing this recipe with us.
Kelly says
Amazing. Not to sweet and followed recipe to a T and it turned out perfect. Family loved it !
Komal Oswal says
Hi!
I trot this recipe for the first time and it worked like magic!!!I increased the baking time a bit ! This recipe is a keeper!
Thanks!
rose says
Help!
I have 2 cakes in the oven, and they’ve been baking for almost 2 hours, no browning, slight firmness on the edges of one…
followed the recipe to a T!
I live in high altitude but I’ve never had this issue
Shiran says
The cake won’t look done, it would firm up once it’s cooled for several hours. Depending on your oven, you might not get much browning.
Mandy Crockett says
I followed the recipe exactly as written and it was absolutely perfect. The best cheesecake I have ever made or eaten for that matter. Thank you!
MCL says
Delicious and so easy! I followed the recipe as written except baked the cheesecake for 10 more minutes. Thank you for this wonderful recipe!
Marisol says
Took a while to make with all the waiting time there is, but it was sooo worth it, best cheesecake ever!! Weird how i can taste the lemmon zest , thanks for the recipe,
Julia Pfeiffer says
I made this cheesecake for a b-day party and literally got SOOOOO MANY COMPLIMENTS. Won’t be using another recipe
Glory Rodriguez says
Love it!!! Only thing with this recipe I made 2 cheesecake of 6″ and one of 8″ why is that? And if I want to do just one cheesecake of 6″ how do I know the measure?
Shiran says
I recommend checking out my article on how to convert cake pan sizes 🙂
Glory Rodriguez says
Thanks the only thing this guide is to add to recipe and I need to remove so I dont know if we have to use divide or minus
Barbara says
Loved the recipe, I’m in a high altitude location (mountains) so I’m thinking to just do the 425 for the first part then just lower to 325 for the rest, it took hours before it browned up a little bit, I very slowly had to increase the temperature of the oven because it was just taking far too long. Looks fine though cooling in the oven as the directions said. Will see tomorrow how it turned out.
Anneliese says
Hi! I was just wondering how you stop the cheesecake from sticking to the sides of the springform pan. The first time I made this recipe it worked just fine but the 2nd and 3rd times have been stuck to the sides and I’m not too sure why.
Shiran says
Hi, Anneliese. You can line the sides with parchment paper, or run a knife around the edges of the cake.
Sarah says
Can I make this recipe without an electric mixer? Will it taste ok if hand mixed? Not sure if sugar will be incorporated enough
Shiran says
It will be harder to mix, but yes, it’s possible 🙂
Rin says
Is it ok if I used an rice cooker rather than a oven .
Khoi says
It delicious I was wondering if I could bake it in a rice cooker instead, plz reply soon . Thank You
Kim says
I am so glad I found this recipe. I made it for Thanksgiving this year. Only my second time ever making a homemade cheesecake. And this is probably one of the best cheesecakes I’ve ever had my life. I am now having family members request this as their birthday cake. And for me to make one for Christmas. Just a little advice for other people. I followed the directions to a T. My oven temperature is probably not correct. I ended up having to add like an extra 20 minutes of time. And I got worried because the top and the edges didn’t really get any kind of brown at all. So I just went off of the jiggle test. And it turned out amazing.
Tammy says
At what point do I remove the cheesecake from the pan? Should I wait until it has chilled?
Shiran says
Yes. You can run a knife around the edges while it’s still warm, but it should be released after chilling.
Alethea says
PERFECTO! Just follow directions!
Allow me a minute – I jack with recipes, I’ll look at 4 or 5 variations and improvise with my own.
I resisted, for the first time ever upon reading the reviews and the creator’s comments and followed this exactly, exact (okay, confess – did add a slight pinch of cinnamon to the crust and my pan was 8”).
Follow it as made, let go and trust the chef and you too will have a too yummy, to die for cheesecake.
I didn’t open the oven door even once!
rob says
i followed this recipe exactly, and it is by far the best I have ever had. My wife loved it as well. Thank you for this recipe!
Jessieka faqihi says
I made this exactly like the recipe and it turned out PERFECT !!! The top was completely without blemish and completely flat! It was so pretty I almost didn’t wanna cover it with fruit! Lol
Janine says
YUM! I made this cake for my moms birthday and everyone LOVED it. We are used to German cheesecake which is made a little differently (instead of cream cheese we use “quark”), but I think it’s safe to say that we all have a new favorite way of baking cheesecake now! 🙂 I must admit though that I let it in the oven for almost one hour longer than described, because it was still SO liquidy after the given time. Maybe that’s just the difference in German and American ovens! Loved it nevertheless 🙂
Laural says
OhMyGosh! Followed your recipe – and made the most beautiful cheesecake! And most Delicious!
My new go to recipe for The Best Cheesecake! Thank you!
Mert says
Thank you for the recipe, and the tips. Having followed all details you have mentioned faithfully, the outcome is amazing, delicious, and very much appreciated by the family 🙂 Three tries, three aces!!!
Isobel says
Hi I am just wondering if I could add melted white chocolate & raspberry sauce through the cheesecake? Thanks
Shiran says
Yes, you can 🙂
Katherine Davies says
Panic! Have followed to the letter but after 10 minutes at 220 C and 60 mins at 110 C the cheesecake is not even a little bit solid. I’m baking it for tomorrow’s Easter dessert. I have checked and rechecked that I followed the recipe exactly. I did. I’ve set the timer for 20 extra minutes now and hope it works! I’m sure you’re not going to see this in time but I’m hoping for the best.
Shiran says
Hi Katherine, I hope it worked out and you had a lovely Easter!
Katherine Davies says
I made this for Easter this past weekend and it is the most beautiful NY cheesecake I have ever tasted! It took a long time in my oven (about 30 minutes longer than in your recipe to solidify enough) and it didn’t brown at all but I don’t mind as it is absolutely lovely. Thank you.
Brittany says
Such a beautifully easy recipe and honestly the best darn cheese cake I’ve had!!! Thank you for laying this out so simply.
Millie says
Absolutely amazing tasting cheesecake. Lemon comes through perfectly and cuts the richness just right. I had to bake it longer though, almost 30min longer, but that’s just my oven, and I didn’t want to crank it up, I wanted white top. I made strawberry and raspberry sauce to top it which worked stunning. Thank you kindly!
Leon says
Girl, this recipe rocks! My very first time baking a cheese cake and it came out just perfect!! Bad i cannot post a photo of it!! Thanks!
Ergative says
Absolutely delicious. I confess I did not have the nerve to trust the recipe (I have been LIED TO by previous cheesecake recipes and ended up with a runny mess in the middle), and so I increased the cooking time by 10 minutes. It then cracked down the middle–which may be an indication of overbaking, I understand–but gosh, it tasted exquisite once it set.
I had a 20-inch pan, so I multiplied all the ingredients by .8 and it fit perfectly.
Darlene MacMullin says
Hello Sharan,
I am also an avid Baker your recipes are great. What brings me to this recipe…my son decude to get bring me cream cheese from his work. (He works at coffee shop) he got 3 1.5 kg bricks thinkinging I could make a few ccheesecakes. My problem it is the spreadable kind..This is the first recipe I found that mentions that I can use the spread.
Have you made it with both?
Thanks
Darlene
Shiran says
Hi Darlene, this recipe will work great with any type of cream cheese, including the spreadable kind. Good luck!
Andrea Igot says
Hello, I am a new baker and I have a question! Does it need to be full fat cream cheese or can I do away with using less fat cream cheese?
Shiran says
Hi Andrea, it’s always better to use full-fat cream cheese in cheesecakes to make it as rich and creamy as possible. It could work with reduced fat cream cheese, but I wouldn’t use a cream cheese with a very low fat percentage because the cheesecake may not be as stable.
Sarah says
Hi Shiran,
I was so excited to make this cake for my husband on our anniversary,
I followed the instructions to a T to make sure I was making it right and that it wouldnt crack and halfway though the baking there was already 3 huge cracks, one of them almost the full lenght of the cake … I dont understand what I did wrong? Im sure it will taste amazing though, I just wished it looked amazing too
I would love any tips!
Shiran says
Hi Sarah, it’s hard to know what exactly went wrong. It can happen from mixing the batter too much, or from moving the pan while baking. I hope you enjoyed it anyway!
Maggie says
I am literally a dumb college student who doesn’t even own a mixer and I made this and it’s literally amazing thank you
Sarah says
The cake is seriously delicious, but the cooking time is way off.
I cooked it an extra 20 min just to be sure, the edges were still not brown but I thought Id listen to the instruction,
I let it cool in the oven and then over 24 hours in the fridge and the middle was runny mush.. so disappointing
Thankfully that was mostly just in the center so I was able to save about half the cheese cake.
The half that was cooked properly was amazing. Super creamy and the taste was amazing.
I will save the recipe and try it again but next time I will cook it much longer
Ash says
Does you’re cheesecake come out Golden because you bake on a oven rack higher? Or do you set the rack level middle or lower?
Shiran says
I use the middle rack, but every oven is different, so it’s possible that it won’t be as golden as mine in some ovens.
Athena says
Hi, I made this last night with my 7 yr old sister. Can I just say, the cake has come out absolutely beautiful! It is creamy and delicious. Great recipe. Also appreciate the tip on the oven, my oven has less power so I had to add 25minutes onto the bake.
Rachael says
I love this recipe! Turns out great every time. THE ADS ON THIS PAGE KILL ME THOUGH. It jumps and jumps when all I’m trying to do is read. Bummer.
Riley says
Hello! I had a question about the lemon zest. Does it add stabilization/is otherwise fundamental to the structure of the cake, or is it just for flavor/freshness? I unfortunately have a citrus sensitivity so have to avoid it, and so am hoping it’s the latter so I can still give the recipe a shot! Thank you!
Talia @ Pretty. Simple. Sweet. says
Hi Riley! The zest is purely for flavor, feel free to omit it! 🙂
Rachel says
Tasty cheesecake and loved the texture. I adjusted the recipe for a smaller cheesecake with 500g cream cheese, 250g sour cream, 2/3 cup of sugar and 3 eggs. My oven didn’t brown the top at the start so I increased the main cook temperature to 120 degrees and the oven times were spot on. I also speed up the cooling to 1 hour with the oven door open, half am hour on the bench and 2 hours in the fridge before eating. It came out perfect although you could tell that the middle will firm up slightly to match the edge with further cooling. I’m looking forward to leftovers tonight!
Hanna says
Thank you so much for this recipe! (You’ve posted this years ago but still some like me find and try this :D) I got a lot of compliments of the cake, super tasty <3 The texture of the cake came out a bit too wobbly but I actually forgot to add cornstarch (or any flour) so I guess that's why xD Nevertheless it's quite okay, haha! And taste is the most important 😉 Next time will add cornstarch… Thanks again!
Mariana says
My new favourite recipe. Second time ever baking a cheesecake. I was afraid about the timing, especially because I’ve got an oven without conventional heating, only heat w/ fan option. I reduced the baking time for the base in half and then follow everything else exactly and it turned out AMAZING. Honestly, the creamiest cheesecake I’ve ever eaten. For the ones reading this review: if you’re in doubt, don’t hesitate any longer. You’ll be more than happy with the results!
Thank you so much for sharing this with the rest of us!
Mina says
Hi, this looks delicious! Is it possible to make half the recipe and make mini cheesecakes in muffin tins? I want to send some back with my daughter when she returns to college and the minis freeze perfectly. Thank you.
Talia @ Pretty. Simple. Sweet. says
Hi Mina, yes you can definitely make these in miniature form. The baking time will need to be reduced but the same method should work 🙂
Val says
Hello, Shiran
This may be a silly question, but if I’m making this cheesecake but only 1/3 of the size, is it 1/3 of the baking time?
Thanks,
Val
Talia @ Pretty. Simple. Sweet. says
Hey Val, not a silly question at all! You would definitely want to reduce the baking time for a smaller size cake, but the amount of batter isn’t directly correlated to the baking time. Meaning that if you make 1/3 of the recipe, it doesn’t necessarily mean you bake it for a 1/3 of the time, it will probably be some trial and error. For the first bake at 425°, try reducing the baking time to about 7 minutes instead of 10. When you reduce the oven temperature to 225°, bake the cake for 35-40 minutes and then check on it. You may need to watch it every few minutes afterwards if it isn’t done at this point. Hope this helps!
Logan Fear says
Have made this recipe multiple times and it is amazing. I’m making two of them and was wondering if they can go into the oven at the same time? How would my timings and temp change?
Talia @ Pretty. Simple. Sweet. says
Hi Logan, it’s hard to say because I haven’t tested this myself. I would stick with the original oven temperatures and timings, and just keep an eye on them as you bake. If you think they need to bake a bit longer, leave them in a few more minutes. The cheesecakes will be done when the outside is set and the middle is still a bit wobbly.
Deborah Hall says
Hello! I’m going to start this recipe after my cream cheese softened, but can you use Castor sugar instead of granular?
Talia @ Pretty. Simple. Sweet. says
Hi Deborah, yep! Castor sugar will work.
Deborah Hall says
OMG, Talia! This recipe is AMAZING! It turned out perfectly. You’re absolutely right…”trust the recipe”. I did add juice from the lemon as well as refreshing zest. I also made a raspberry sauce to drizzle and EVERYONE loved it. I Thank You so much…more than you can know! ~ Deborah
Talia @ Pretty. Simple. Sweet. says
Hi Deborah, I’m so glad to hear everyone enjoyed it!
Richard Bernardo says
The best cheesecake I have eaten. Period. Perfect taste and texture if you love NY-cheesecake, as I do. I have never rated a recipe online, but this was so good, I had to rate it. My guests all raved about it.
Tania says
Omg! This recipe and cheesecake is AMAZING! *insert heart eye emoji* I made this cake for a family gathering and everyone loved it 🙂 I loved watching everyone’s face when they took their first bite of cheesecake lol I’ve made several recipes you’ve put on the website and each one of them is delicious…this was my first time making a cheesecake and it didn’t disappoint…the texture was perfect and flavor was amazing! I’ll be making this again using this recipe! Thank you so much! 🙂
Cheri Fisher says
I love this Cheesecake recipe. I never buy store bought and only make it from this recipe & everybody in the family loves it! I am curious if there is a suggestion on something I can do to keep the cheesecake from sticking to the sides or maybe it’s just when I undo & redo the sides I wind up with it on the sides. Any suggestions?
Talia @ Pretty. Simple. Sweet. says
Hi Cheri, so glad your family likes the recipe! Try spraying the sides of your springform pan with cooking spray to prevent sticking 🙂
Sue says
This cheese cake came out perfectly despite the fact I accidentally added 300ml of heavy cream or double cream in England. It was a big hit with my family . Made it for my sons birthday . Will definitely be making again. Thanks so much of sharing the recipe.
Talia @ Pretty. Simple. Sweet. says
So glad you enjoyed it, Sue!
Theresa Robinson says
Incredible!
Edward Evans says
I love this recipe. I have made it several times for my family, friends, and co-workers. Everyone loved it. My wife went from not liking cheesecake to eating more than everyone else once I started making it like this, I think it is the heavy cream versus sour cream. The only thing I have done differently with it is to use lime zest instead of lemon zest. Thank you for all the work you put into perfecting this recipe and sharing it with us!
Talia @ Pretty. Simple. Sweet. says
I’m so glad you all enjoyed the recipe, Edward! And yes, you can definitely swap out the lemon zest for lime zest if you prefer 🙂
Chris says
Should I leave the cake in the oven while the temperature changes from 425 to 225, or take it out and then put it back in? And if I leave it in the oven, is the transition time between the two temperatures included in the 60 minutes at 225?
Talia @ Pretty. Simple. Sweet. says
Hi Chris, great question! Yes, you should leave the cheesecake in the oven when you reduce the temperature and yes, the transition time is included in the 60 minutes 🙂
Tabatha says
This is the best cheesecake recipe I’ve ever made!! I absolutely never comment on things I find and try online (even if I think they’re wonderful) and I had to compliment your recipe so bad that I went out of character and made this post. I have had so many compliments on this recipe and people just melt and die when they taste it. I was a little leery at the cooking instructions. Baking at such a low temperature seemed odd to me, but I followed recipe to a T and it came out absolutely amazing. Way beyond my expectations!
I’ve combined this cheesecake with my great grandmothers strawberry jam recipe for the strawberry topping my family likes to add to cheesecake. I myself skip the topping and just indulge in this cheesecake as is. Its such a flavorful recipe that it does not NEED any toppings.
I just wanted to say thank you!!
Talia @ Pretty. Simple. Sweet. says
Hi Tabatha, thank you so much for the wonderful complement and I’m so glad you enjoyed the cheesecake! It’s one of my personal favorite desserts 🙂
Ergative says
Made this last night for my birthday. I’m one of the crowd that needed to give it an extra 10-15 minutes before I was comfortable with the amount of wobble in the center, and the edges didn’t get browned, but it set up beautifully overnight in the fridge without cracking, and we had it with breakfast. (FYI I have an 8inch round pan, rather than 9inch, so I used about 3/4 of every ingredient.)
Last night I used orange zest instead of lemon zest, and it was great. For Thanksgiving, I swirled in some homemade lemon curd that was not quite fully set (still runny, so it swirled in well), and it was great.
This is my go-to recipe now.
Talia @ Pretty. Simple. Sweet. says
Wow, I love the addition of lemon curd! That sounds delicious, and so glad you enjoy the recipe 🙂
Aaron says
Great recipe, turned out really good. i have a question though, do you leave the tinfoil on the sides and bottom the whole time in the oven or just while baking the graham crumbs?
Talia @ Pretty. Simple. Sweet. says
Hi Aaron, the aluminum foil just makes sure the cheesecake filling doesn’t leak during baking, so I recommend leaving it there throughout the entire baking process.
Susan says
I am wondering if this cheesecake is light and fluffy or dense and thick. I really like the dense, thick, heavy kind of cheesecake, and it sounds like this recipe is just that.
Talia @ Pretty. Simple. Sweet. says
Hi Susan, this New York Cheesecake is very dense, creamy, and thick. You will love it:)
Kenny says
I’ve made this recipe now 20 times. Every. F*cking. Time. It. Amazes. Me. Thanks for sharing this guideline to perfection! 1mil. Stars!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Kenny!
Kent says
I’ve made this a few times now and it never fails. This is the best cheesecake recipe. Perfectly dense, sweet and no water bath!
Last time I made it, it only sat in the fridge before my girlfriends kids tore into it. It was still delicious, but it was even better the next morning.
Thank you for this recipe!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Kent!
Melissa says
I almost gave up on this recipe at least 12 times while trying to follow along. The website keeps resetting to the top of the page. While I’m trying to collect ingredients, while reading the recipe, while I’m actively trying to scroll to find my constantly lost spot… It’s done it at least 3 , correction 4 , 5 , now 6 , 7 … 9, 10 stinking times since starting this review. The cheesecake is delicious but only if you have enough time to constantly be loosing your place and patience with this website. This is the worst user experience ever for baking along to a recipe that I’ve ever delt with.
Stephanie @ Pretty.Simple.Sweet. says
Hi Melissa, we’re so sorry you’ve been experiencing technical issues with our website. After we implemented our latest WP update, our website has indeed been having difficulties and we are actively working on getting everything fixed. In the meantime, we recommend hitting the “print recipe” button and following along on that instead. The print page is always ad-free and shouldn’t require much scrolling. Thank you for baking with us! We’re glad your cheesecake was still delicious.
Alivia says
My family LOVES when i make this. I tried it a few years ago and now they ask me to make it for every holiday. This is the best cheese cake recipe i have found!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Alivia! So glad you love this recipe too!
jack shields says
there is a typo above.
Beat the cream cheese. In an electric mixture…
probably “mixer”, yes?
just thought i would mention it. i will be back to get the recipe but gotta scoot now. it looks really good 🙂
jack
Stephanie @ Pretty.Simple.Sweet. says
Great catch, Jack! Post updated!
Batya says
Love this recipe
Michelle says
The best cheesecake !!!
Thank you 😊
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Michelle!
Lenore says
Great cheesecake receipe !
Creamy & dense texture but did not use cornstarch.
Stephanie @ Pretty.Simple.Sweet. says
So glad you loved this recipe, Lenore!
Shaked says
Hi, I would like to make two cakes in a baking ring, but I only have one of those. Do you think I could remove the ring after couple of hours in the fridge? Let’s say… three hours? Or should I cool it for the whole night?
Stephanie @ Pretty.Simple.Sweet. says
Hello, I don’t have any experience baking this cheesecake in a baking ring. I always use my springform pan. However, I don’t think it would be set enough after 3 hours and I would hate for your cheesecake to fall apart. It’s safest to let it cool the whole night in the fridge. You can freeze it if you’d like to make the cheesecakes ahead of time. Just pull them out of the freezer for several hours to warm back up to room temperature before serving.
Tamie Aguilera says
This cheesecake is always a huge hit for me! I live at 7,000 ft altitude and it takes two full hours plus 15 minutes to completely bake.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Tamie! That’s amazing. Baking successfully at high altitudes takes skill!!
Nixon says
Hello! So I’ve made this recipe twice now and it is absolutely delicious, everyone loves it. However when it comes to the baking time, it is completely off for me. Is 225° a typo by chance? When I bake it on this temp, for even an extra half hour, the inside of the cheesecake is cool. Other than that, lovely recipe.
Stephanie @ Pretty.Simple.Sweet. says
Hi Nixon, this is not a typo. But if your oven isn’t properly calibrated, you might need to increase the oven temp. These instructions are for an accurate oven. Since equipment can vary, the best way to ensure your cheesecake is done is by testing the internal temperature. Cheesecake is ready to come out of the oven when the internal temperature reaches 150 degrees.
Laura says
I’ve loved this recipe for years and I love it! We moved recently and now we are at a higher elevation (4600). I’ve been cooking this cheesecake for about 2 1/2 hours and it’s still raw in the middle. Elevation makes a huge difference. Maybe also because it rained today, not sure.
Stephanie @ Pretty.Simple.Sweet. says
Hi Laura! Elevation certainly does make a difference when it comes to baking. I do have an article about baking at higher elevation you may find helpful.
Another reader, Tamie, says “This cheesecake is always a huge hit for me! I live at 7,000 ft altitude and it takes two full hours plus 15 minutes to completely bake.”
Since you recently moved, I also want to make sure your new oven is properly calibrated as that will greatly impact your baking too! Wishing you lots of success as you navigate baking in your new home.
May I also recommend Curly Girl Kitchen – she lives in Colorado at about 5200 ft elevation. Her recipes will likely work very well for you.
Joe S. says
Total time states 1hr 50mins however it does not factor the 12hr cooling time required.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Joe. I have updated the recipe to reflect chilling time as well.
James says
This is the first time I’ve tried a “high temp to low temp” cheesecake technique and it turned out SO silky and creamy – very luxurious. I’ll be making this again! Thanks!
(My oven is funny and everything takes longer – so I did have to adjust the time at both temps. I’ve learned to determine if a cheesecake is done by jiggle and color, not time.)
Stephanie @ Pretty.Simple.Sweet. says
Hi James, thank you so much for your kind and thoughtful review. I’m so glad this recipe and technique worked out well for you too!
Olga says
My cheesecake cracked completely. What did I do wrong? I followed timing, ingredients and temperatures to the T. What went wrong?
Stephanie @ Pretty.Simple.Sweet. says
There might have been too much air beaten into the cheesecake batter. All that air needs a way to escape – usually resulting in cracks.
Ariel says
I made it yesterday for our son in law’s birthday and it turned out perfect, creamy and not dense. I did baked it extra 20 minutes and the extra time was just right. Thank you for the recipe.
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Ariel. Glad this recipe was a success for your son in law’s birthday celebration.
Tanya says
This was the best cheesecake! I made it for a dinner party and it was a big hit, it was so creamy and delicious! I followed the recipe and cooking instructions exactly and it was perfect. Made it the day before to allow it to set well and served it with raspberry sauce.
The top did crack some, but who cares – this will be the only cheesecake I make from now on!
Stephanie @ Pretty.Simple.Sweet. says
So glad this cheesecake turned out perfect for you 🙂 Hopefully the raspberry sauce covered up the cracks! Thank you for your kind words.
Penny Edwards says
I’m new to reading recipes and going by their steps verses going from memory, hince dash here dash there process. So not sure if this is used or needed but if you mix just right and still have air in mixture, can you place mixture in cheese cloth and push it threw cloth in baking dish will it take air out?
Stephanie @ Pretty.Simple.Sweet. says
Hi Penny, I wouldn’t worry about a small bit of air- the cheesecake will just be more prone to cracking as the air tries to escape. I wouldn’t try pressing through a cheesecloth as this will reduce moisture more than anything.
Alan says
I’ve tried numerous Cheesecake recipes. This is hands down the best. Try this and you will never try another.
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words, Alan!
COLE says
What would the conversion amount and bake time be for a 8-inch version of this amazing cheesecake?!
Stephanie @ Pretty.Simple.Sweet. says
Hi Cole! I have a conversion guide here: How to Convert Cake Pan Sizes – you’ll need a longer bake time for an 8-inch version. Alternatively, your 8-inch pan will need taller sides to fit the same amount of cheesecake batter if no other recipe alterations are made. Otherwise, you can reduce the recipe down 1/3 or simply have leftover batter.
Denise says
I have made this cheesecake at least 5 times and 225 degrees does not work unless u leave in another 1/2 hour or more. I think it should be 325 but never tried that. I looked up every other recipe and all 325-350 for over an hour. How can this possibly cook at 225 for 70 minutes?
Stephanie @ Pretty.Simple.Sweet. says
Hi Denise! Great question – make sure you fully preheat your oven to 425 first. As the directions state, bake for 10 minutes and then lower the temp to 225. The oven will spend quite some time cooling down to 225 and the cheesecake bakes the entire time. I’ve made this recipe dozens of times and it works perfectly. Here’s a few tricks to making it perfectly: have an internal thermometer to make sure your oven is actually at 425 first and have a quick-read thermometer to make sure the cheesecake is fully baked in the center.