In my humble opinion, a classic New York style cheesecake is one of the best desserts in the world. But, even though it is a simple dessert, I feel like most cheesecakes and cheesecake recipes simply don't hit the mark. But worry not, I have created for you the best cheesecake recipe you will ever eat. It is insanely creamy, decadent and delicious. You will never need another recipe.
Jump to:
THE STORY BEHIND THE BEST CHEESECAKE RECIPE
I first fell in love with cheesecake as a college freshman. Our dining hall used to have a massive dessert bar with different flavors of cheesecake, and you could take one slice as one "side". I remember I became so obsessed with the cheesecakes that I once took a meal that was just five slices of cheesecake. Yup, it was bad. Yes, I did suffer from the freshman 15 (or 20). And so I had to boycott cheesecake for several years to come.
Then came this year, and I had a hankering for a good slice of cheesecake. Strangely, though, I couldn't find any that I actually liked. I tried all the famous places (including The Cheesecake Factory), and found that most baked cheesecakes had a dry, eggy, dense texture. That texture was no bueno, I wanted creamy cheesecake.
So I started developing my own recipe. After a few trials, I made the *perfect* cheesecake. I still remember the first bite: I was genuinely shocked at how good it was. I sent some slices to my friends and they were equally blown away. Here are some verbatim messages I got:
Omg, what a cheesecake! Literally melting in my mouth... perfection!!!!
I would die for this cheesecake. I have never ever had a yummier cheesecake. Truly. Unbiasedly.
I never related with the scene in Friends where Rachel and Chandler eat the cheesecake off the floor. But after tasting this, I know what they must have felt.
So, without further ado, let's dive in!
WHAT MAKES THIS THE BEST CHEESECAKE RECIPE?
Here is why this cheesecake is truly the best you will ever eat or make:
- It is simple and no-fuss. There are no fancy ingredients or complicated steps. All it takes is a little patience and you get rewarded with delicious yumminess
- The flavor is DIVINE. It is perfectly balanced: the cream cheese flavor shines without being over-powering, it isn't too sweet, and it has a touch of sourness that complements the cream cheese flavor and adds a beautiful freshness. In my opinion, it doesn't need any other flavor or topping as it is perfect in itself
- The texture is SUBLIME. This is what truly sets apart this cheesecake. It is not eggy, dry, or dense. Instead, it is creamy, melt-y, and rich. You will understand what I mean when you taste it! Just look at the pictures below to get an idea of the texture...
HOW TO MAKE THIS CHEESECAKE
Check out this video to see the cheesecake recipe in action!
[adthrive-in-post-video-player video-id="RnSx6Bmq" upload-date="2023-08-29T05:56:49.000Z" name="Best Cheesecake (New York Style)" description="How to make the best, classic New York style cheesecake" player-type="default" override-embed="default"]
Here is how you can achieve this perfect cheesecake:
1. Use high quality, full-fat ingredients
Don't try to use low-fat ingredients here, you won't get the same result. You want to use:
- Full-fat cream cheese that comes in blocks (not the spreadable kind). I love Philadelphia, but have also used other brands like Great Value and Good and Gather with similar results
- Full fat heavy whipping cream
- Full fat sour cream
2. Bring your ingredients to room temperature
This makes a big difference! You want to place all ingredients out in the kitchen for at least 1-2 hours before you start mixing them. Especially the cream cheese!
3. Pack in the graham cracker crust tightly and pre-bake it
Spend a good 5 minutes tightly packing the crust in the bottom of your pan. Then bake it for just 8 minutes or so before filling with batter. This will help ensure the crust is crispy and not crumbling into the cheesecake.
4. Thoroughly mix the cream cheese and sugar
Take your time in this step! First you will whisk the cream cheese on its own until it is very creamy and spreadable. Then add the sugar and keep whisking until fully combined and no longer grainy. Scrape down the edges of your bowl frequently to make sure there are no unmixed chunks of cream cheese in your batter.
5. Don't over-whisk the eggs and creams
Once you add in the eggs, whisk on low speed only until combined. This is important because both eggs and heavy cream can whip up to hold a lot of air, and we don't want to incorporate air into our batter. We want the batter to be very creamy to get a creamy cheesecake.
6. Bake in a water-bath at low temperature
A cheesecake needs to cooked slowly and evenly to achieve a consistently creamy texture. We ensure this by baking at a low temperature (325F instead of 350F), and using a waterbath. The water cannot go above 212F (100 celcius) so it ensures that the cheesecake doesn't heat too fast.
In order to ensure no water leaks into the cheesecake, you should use an airtight spring-foam pan (don't use an old, loose one), and cover the bottom and edges of the cheesecake pan tightly with aluminum foil.
Also, don't open the oven while baking. We want to avoid sudden changes in temperature, which can cause the cheesecake to crack.
Lastly, remember, the secret is to underbake the cheesecake! You should take it out when the edges seem firm but the middle is very jiggly. If the middle jiggles only a little bit or not at all, you have overbaked the cheesecake and it will now have a denser, eggier texture (still good, though!).
7. Cool the cheesecake overnight
I know, it's hard to wait, but patience is the name of the game! We first let the cheesecake cool down at room temperature, and then place it in the fridge overnight. This will ensure a slow, thorough chilling of the cheesecake which is critical in helping it set properly while retaining the creamy texture.
8. Decorate with whipped cream
The cheesecake is covered with simple, whipped heavy cream (no sugar). This is optional, and you can also play around with other toppings such as sour cream or jams.
(Inside story: I covered my cheesecake with whipped cream only to hide my accidental smearing of red strawberry color in different spots... turned out, piped cream looks really good!)
9. Enjoy the best cheesecake of your life!!!!!!
Don't try to count calories or limit yourself. Life is too short. This is worth it.
FREQUENTLY ASKED QUESTIONS
What can I use instead of graham crackers for cheesecake crust?
Graham crackers are the signature crust flavor, but if you don't have them in your country, try to find Wheat Digestive biscuits! They taste the same. If you can't even find them, use any plain packaged biscuits you like the flavor of.
How do I tell when my cheesecake is done baking?
Here's what I recommend:
- Do not open the oven until 70 minutes. During this time, just peek through the window to see what the cheesecake looks like. It should be puffy on the edges but visibly underdone in the center
- Around 70-75 min in, you can quickly open the oven door and jiggle the cheesecake gently. It should be firm on the edges but quite jiggly in the center. You can also touch the center of the cheesecake lightly - it should feel firm and bouncy. Close the oven door quickly!
- For an extra creamy cheesecake, take out of the oven at 75 min. For a firmer cheesecake, wait until 80 min
Why is my cheesecake crust soggy?
Chances are, water has leaked into your pan from the water bath. Here are 3 ways to prevent this:
- Use a good quality springform pan that isn't leaky. I like this one
- Tightly wrap the outside of the pan in aluminum foil for double protection. I take 3 large sheets and overlap them in different directions to make sure no water can get in
- If you're not confident in foil, you can put your pan in a larger pan or a silicon mold and then put it in the water bath
RELATED RECIPES
After reading this post, it should not be a surprise to you that I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out:
THE BEST CHEESECAKE RECIPE
- Total Time: 12-15 hours
- Yield: 12 servings
Description
This is the perfect cheesecake: light, ultra creamy, and balanced in flavor!
Ingredients
Crust
- 190g graham crackers
- 35g sugar
- 75g melted unsalted butter
Cheesecake
- 32 oz full-fat cream cheese (4 8oz blocks)
- 325g granulated sugar (about 1 ½ cups)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- 120g heavy cream (½ cup)
- 240g sour cream (1 cup)
- 1 tbsp cornstarch
- 2-3 tablespoon lemon juice
Topping
- Extra heavy cream for decoration (optional)
Instructions
- Bring all ingredients to room temp
- Preheat oven to 350F (conventional)
- Grind your Graham crackers, sugar and butter in a food processor until really smooth
- Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F
- For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined
- Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
- Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl
- Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
- Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
- Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight
- Decorate with whipped cream if you’d like & serve!
Video Tutorial:
[adthrive-in-post-video-player video-id="RnSx6Bmq" upload-date="2023-08-29T05:56:49.000Z" name="Best Cheesecake (New York Style)" description="How to make the best, classic New York style cheesecake" player-type="default" override-embed="default"]
Notes
- Use full-fat ingredients for best results
- If graham crackers aren't available where you live, look for wheat digestive biscuits
- Make sure to use a tight springform pan to ensure water doesn't leak in
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Cheesecakes
Note: This post contains affiliate links. By using these links, you can help keep Bake With Zoha in business!
Hina Siddiqui says
Hi Zoha, this looks so yummy. Do you remove the cheesecake from the oven after the given 75-80 minutes of baking? (No cracking the door or letting it sit till the oven cools?)
Zoha says
Thank you, Hina! 🙂 I remove the cheesecake around the 75-80 min mark, yes. I don't open the door at all before 75 min, but after 75 min, I open it and feel the top of the cake. If it feels not set, I give it a few more minutes. I think to be safe you can aim for 80 min (conventional oven).
Jas says
Can I reduce the quantity and make it ? Will it be as good as this
Kimberlee Mcnickle says
Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.
Zoha says
Hi there! I am so thrilled that you were able to make the recipe work and enjoyed it. Thank you for the review
Leslie Goodmanson says
I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious!
Zoha says
RIGHT!? It is SO SO good!
Christine says
How long did you bake it for please?
Franci says
Hi Leslie, in what size baking tin did you bake and for how long? And what temperature? TIA 🙂
Asma says
This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.
Zoha says
Thank you SO much!!
Iffy says
Do you have any suggestions on how to set the cheesecake if I would like to make it without cornstarch?
Zoha says
Hmm I haven't tried it myself but you might be able to use plain flour
Jamie Lynn says
Woukd it be ok to use 18% cream instead of heavy cream. or does it need to be whipping cream which is 35% in 🇨🇦
Thank you
Zoha says
Whipping cream!
Marcie says
I’ve never used cornstarch in a cheesecake!
Zoha says
A small amount helps add a little stability to the batter 🙂
Roderick says
I just came across this recipe by chance ( the photo made me very hungry!). I will try this soon, I’ve made several different kinds of cheese cake…not that I’m a great baker, but i have used another recipe that uses a bit of cornstarch to the cheesecake recipe and i think it adds a very velvety texture to the cake…definitely makes it feel more luxurious…..can’t wait to try this when i return to North America! …currently in Japan where cream cheese is VERY EXPENSIVE!
Chanel says
I have used flour in other cheese cakes and it's worked fine. You can also used Arrow Root.
Ayma Malik says
I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried!
Zoha says
That's exactly how I feel about this cheesecake! Thank you for enjoying it!
Miral says
I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.
Zoha says
That makes me SO happy! Thank you for giving my recipe a shot.
Lav says
"release the cheesecake from springform edges using a butter knife (don't open the edges yet!)"
This is unclear to me. Does this mean don't open the latch yet?
Stephanie Sze says
Ya it means just use the knife to separate the cake from the rim, but dont open the spring yet
Zoha says
Yes exactly! Thanks, Stephanie.
Zoha says
Yes, please don't open the latch. You are just supposed to run a knife around the edge so the cheesecake does not crack as it cools.
Camelia says
Hi, could I use Neufchâtel cheese instead of cream cheese, or even do half cream cheese/Neufchâtel? I hear a lot of people say it makes a better cheesecake, or do you recommend just sticking with cream cheese? Thank you!
Zoha says
I'd recommend just using cream cheese 🙂
Camelia says
Okay, thank you!
Camelia says
I made this cheesecake just how you said to and it was the absolute best. I have struggled with finding a good cheesecake recipe and this one is absolutely perfect. Thank you for sharing this!
Zoha says
So glad to hear that, Camelia! Thank you 🙂
Nazeema says
It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already....
Zoha says
It will be a MASSIVE hit on your eid menu! Thank you Nazeema!
Aya says
I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had!
Zoha says
Yayyyyy!!! I am SO glad to hear that! Also, what a beautiful name 🙂
Kristen says
I’m trying to convert the 190 g of gram crackers. I wasn’t sure if you had a better measurement into cups or approximately how many full crackers would be needed? I’m looking forward to making this!!
Zoha says
Thank you Kristen! For an estimate, 1 full sheet of graham crackers is ~15g, so this would be 12-13 full sheets.
Rose says
Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ?
Zoha says
Yay!!! Thank you SO much Rose, I am so happy you enjoyed this recipe as much as I do! I don't think I've made this one with oreo crust - how did it taste?
Eena says
Hi, can you use this recipe for making individual mini cheesecakes too?
Zoha says
Hi Eena. Yes, I have seen people do that! Just make sure you reduce the baking time (likely 10-20 minutes depending on how big they are).
Deb Everett says
Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much!
Zoha says
Yay, thank you so much, Deb! I am so pleased to hear you enjoyed this cheesecake just as much as I do. I too will never try a different cheesecake recipe again 🙂
Deb Everett says
I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .
Gen says
Hi Zoha
I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0(
It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake?
Looking forward to any of your suggestions…
Zoha says
Hi Gen! Thank you for trying this recipe.
My recipe uses a conventional (no fan) oven, not a convection oven (this is specified in the instructions, too). That's probably why you are getting a brown cheesecake as fan ovens run hotter. I recommend turning off the fan and then following these directions!
Deb Everett says
I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .
Zoha says
Aw, I'm sorry Deb! I agree that a hand mixer gives you a bit more control, with a KitchenAid it's easier to overmix. A 10" pan shouldn't be too different, though!
Chatha Assal says
Hi zoha hope you are doing well. I tried your recipe and it was phenomenal ! I was wondering what would be the baking time if iam baking this batter in cupcakes pan.
Zoha says
Thank you so much, Chatha! I have personally not tried these as cupcakes. Perhaps around 15 minutes? You will have to check for doneness using the signs I have shared. And the good thing is, you can do 1 test cupcake and see what time works best! If you make them, let me know too!
Shahzaib says
Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.
Zoha says
Thank you so much Shahzaib! Glad you enjoyed my Basque cheesecake recipe 🙂
Emily says
My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also - my 9" pan was missing it's bottom, so I used a 10" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake.
Zoha says
THANK YOU so much, Emily!! It makes my heart sing when I read comments like this - thank you for trusting and trying my recipe, I am SO happy you liked the cheesecake just as much as I do!
Fathima says
It’s the Best cheese cake ever!!!!
So creamy and luscious! Thank you so much for sharing the recipe
Zoha says
:') Thank you so much!
Raazia says
Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it's the best cheese cake recipe. I've made it twice now, amazing results with guests having multiple servings!
I'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? Maybe substitute some heavy cream in the recipe with some mango puree?
Zoha says
Thank you so much for the wonderfully kind comment, Raazia!! <3 I am testing a mango version for this cheesecake and hope to share it soon. It is not as simple as replacing some of the cream with mango, as mango adds more moisture and it impacts the firmness of the cheesecake. Stay tuned!
Akruti says
Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I've tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins?
Zoha says
Hi there! Thank you so much! If you want to halve the recipe, you have 2 options: 1) halve everything and use a 6 or 7" pan; baking time will likely be around an hour but I haven't tested it myself; 2) halve the cheesecake filling but keep the crust quantities the same and bake in a 9" pan for ~50 min; this will make a thinner cheesecake
Afsheen says
This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it! This recipe is definitely going into my permanent cookbook! Thank you, Zoha!!
Zoha says
YAYYYY!! Thank you so much Afsheen! It makes my heart so happy when people love this recipe as much as I do 🙂
Nissrine says
Made it today for my family and it was AMAZING!!!!! Loved it??
Zoha says
Always so happy when people try this recipe! <3
Mehjabeen says
Hi can i make this i have everything but no cream and no sour cream?
Zoha says
Unfortunately you do need those ingredients for this cheesecake
Vida says
Hi there, I found your web site by the use of Google at the same time as searching
for a comparable topic, your website got here up, it looks good.
I've bookmarked it in my google bookmarks.
Hi there, simply turned into aware of your weblog thru Google, and found that it is really informative.
I am going to be careful for brussels. I'll appreciate in case you continue this in future.
Numerous folks will be benefited out of your
writing. Cheers!
Feel free to surf to my webpage: precio elevado de bystolic sin receta
Roberto says
I love your blog.. very nice colors & theme.
Did you design this website yourself or did you hire someone to do it
for you? Plz respond as I'm looking to create my own blog and
would like to know where u got this from.
many thanks
Review my blog post; Anton
Jody says
Greetings! I know this is somewhat off topic but I was wondering if you knew where
I could locate a captcha plugin for my comment form?
I'm using the same blog platform as yours and I'm having trouble finding one?
Thanks a lot!
Also visit my webpage: lipitor avec ou sans ordonnance
Jessica says
This is incredible! Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it.
Lisa Williamson says
Sounds good but the picture looks underdone. I like mine a little firmer than that.
Chantal says
I guess just move on or cook it longer??♀️ It’s even in the recipe notes. I mean why bother bringing that up if you didn’t even take the time to read the recipe?
Chantal says
This cheesecake has that exact texture that I love in a cheesecake!!! I don’t like the dry texture kind so I am so happy I found this recipe ❤️. Could you tell me if you baked it in a regular oven or convection oven because I have a convection oven and the baking and timing is so different and the last thing I want in the end result is a dry texture so I always have to adjust the temperature in a recipe if the person used a regular oven.
David says
Can I make this recipe in an instant pot (pressure cooker)?
Dianne says
the eggs are crossed off, but checked, so do we add eggs?
Zoha says
You likely checked them off yourself (the list of ingredients works like a checklist). So yes, add eggs 🙂
lemay pascal says
Dont know why but it was a disaster. Worst recipe i did. I use to make cheesecake using my recipe and never got wrong but this one is a magistral flop. I took the cake from the oven thinking it was time to, the top was begining to toast after leaving more then the time on recipe, it was still a little bit jello like but i had to take it off the oven. After a little cool down i took it off the mold and after 3-4 min the cake collapes. 4 brick of cheese in garbage
Zoha says
Hi Lemay, the recipe clearly states not to remove the mold until after the cheesecake is set overnight in the fridge (you have to just run the knife around the edges of the pan so the cheesecake doesn't crack as it cools). If you remove the mould after a "little cool down" of course the cheesecake will collapse, it has not cooled down and set yet.
Zee says
I’ve been baking this cheesecake since last year and just needed to tell you once again how absolutely incredible it is!!
Zoha says
That means so much to me 🙂
Ed says
Can this cheese cake be frozen?
Zoha says
Hi Ed! yes, you should be able to freeze it like other cheesecakes.
Amelia Forte says
made this for a group of people and everyone loved it. it was the best cheesecake I have ever made. I can't imagine another one being better than this. I made a homemade blueberry topping for it.
Zoha says
Thank you SO much Amelia!! Really glad you like the cheesecake as much as I do!
In Sook Diamond says
This cheesecake is so good, I wish I could leave 4 reviews - one for each member of my family that squealed "MMMM!!" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!!
Zoha says
woop woop woop!!!! THRILLED that you tried the recipe and your family loved it as much as I do!!
MOLLY says
This really is "The best cheesecake " Thank you for this recipe, great instructions and tips. The best I've ever made.
Zoha says
Thank you so much, Molly! Really happy to hear that 🙂
Sushmithaa says
Hello Zoha,
Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as "BEST CHEESE CAKE" cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings.
Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat.
Any help in this regard is highly appreciated.
Zoha says
Thank you Sushmithaa!! If you want to make an eggless cheesecake, check out my no bake cheesecake recipes!
Penny Trevena says
The most incredible cheesecake I've ever had/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious & creamy, with a similar consistency to a fridge cheesecake - love, love, love!!
Zoha says
YAY!!! That's exactly why I love this recipe. I can't have any other baked cheesecake now, I don't like their texture. This one is the creamy dream 🙂
ACR says
Hi! Can i use yoghurt instead of sour cream?
Zoha says
No, I do not recommend that. I do have a recipe for homemade sour cream!
Gina K says
Did you try using the yogurt anyways? I have the same predicament atm & was wondering why it can’t be substituted…and how it came out using yogurt. Might try anyways 🙃
Zoha says
Let me know if you try with yogurt 🙂 Yogurt just has a much stronger flavor and is more watery than sour cream, which is why I don't recommend it.
Gigi says
First of all, I am an experienced baker. I bake all the time and my husband (lucky man!) gets to try all of my yummy food. But he is a tough critic and I like that because I know when he approves, it really is good. Well, he was amazed at how good this cheesecake was. I have made it a few times and everyone who eats it has this look on their face like they've gone to heaven! Thank you for sharing it. I love your other recipes too.
Zoha says
Thank you so much for the wonderful comment, Gigi!! That is exactly how I feel about this cheesecake. It is truly unbelievable!
Rimsha says
AMAZING RECIPE!!! Always always a crowd pleaser!
Zoha says
One of my all time favorites <3
shahzeb says
so light and yummy 🤤
Zoha says
<3 thank you!
Herum says
If this recipe and this cake had more than a 5 star rating, I would give it just that.
I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!!
Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love
Zoha says
This comment warms my heart! Thank you SO much, Herum! I feel the exact same way about this cheesecake 🙂
Aisha says
Hi,
Thank you for the recipe. What temperature would I bake this at in a gas oven and how long for?
Zoha says
I use a gas oven - same instructions
Jessica Martin says
can you use a different plan like I was thinking of a 13 × 9 baking dish for a large group
Zoha says
Hmm - i have never baked a cheesecake in that kind of pan but think it should work. The only thing is then you will need to double the quantities
Dorinda Jones says
This was a hit! Perfect consistency. Loved the creamy texture. First time I was able to get one baked in a water bath without it seeping into the pan. I found a silicone pan to set it inside in the water bath. Definitely on my list of go to recipes.
Zoha says
So thrilled to hear that, Dorinda! Thank you!
Carissa says
This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious! I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection!
Zoha says
Thank you so much! Your crust sounds absolutely delicious
Dania Mohsin says
I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added.
A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust.
But overall, love the recipe and can’t wait to make it again!
Zoha says
Thank you for trying the recipe! And I love how you're adapting the recipe based on your preferences 🙂
Aya Basem says
This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious.
Zoha says
YAY! Thank you so much, Aya
Rani says
This is the absolute best cheesecake I've ever made! (and I bake ALOT) I can't wait to try your other recipes...thank you!
Zoha says
Warms my heart to read that! <3
Kayla says
Truly the best cheesecake I’ve ever made. Easy recipe to follow. I never knew a cheesecake could be this creamy and delicious. Took it to a dinner and everyone went nuts over it!!
Zoha says
Thank you so much, Kayla! Glad you like it as much as I do <3
Carrie says
Making this for my son’s birthday, but wanted to bake in my convection steam oven, any suggestions?
Carrie says
Baked in the steam oven and turned out perfect and yes this is by far the best cheesecake I have ever made and I make them regularly!
Zoha says
WUHU!! Thanks Carrie!
Zoha says
Convection ovens are tricky as they tend to over bake things. If you don't have a choice, make sure to reduce the temp by 25F
Holly says
I followed the recipe to a T,and it's the best cheesecake we have ever tasted! I will never use any other recipe!
Zoha says
I am so incredible honored to hear this 🙂
Heather YKW says
I made this recipe the week before last. It was the first cheesecake I ever made, as I'd been intimidated for years. Let me tell you, this is not only the best cheesecake I've ever had, but it was so simple and stress free to make! I highly recommend this recipe. I have added it to my recipe box and will refer back to it religiously. Thank you for this!
Zoha says
Thank you so much for trusting and reviewing my recipe, Heather!
Tracy Nelson says
My 17 yo son requested cheesecake for his birthday. I’ve never made one, so I searched for an easy to follow recipe and came across this one. We made it together last night and will enjoy for his birthday tonight. I can’t speak on the taste yet, but if it’s anything like it looks, it will be amazing! I wish I had watched the video prior to making it. I would’ve pushed the graham cracker crust up the sides a bit more. I’ll add the whipped cream topping before serving. Thanks!
Zoha says
Thank you for trying my recipe, Tracy! I hope you loved it.
Dana says
Love this recipe so easy to make
One question if I made the cheesecake early in the day do I still need to let it cool in the fridge overnight or can I let it cool until the night then serve it ?
Zoha says
I recommend at least 10 hours in the fridge to be on the safe side!
Brianne says
I’ve been making cheesecakes for 17 years now and this recipe, hands down, is the best by far! The flavor is divine and it is so creamy all the way through. I was recently diagnosed with celiac, so I used a gluten free crust and I couldn’t even tell it was gluten free. So glad I came across this recipe! Thank you!!
Zoha says
AHHHHHHH I literally cannot explain the joy I feel reading this!! Thank you so much!
Stacy says
I made this using lactose free cream cheese and splenda instead of sugar. I also made the crust using Biscoff biscuits instead of graham crackers. Everything else was the same. It baked and set up perfectly, didn't crack, and everyone absolutely LOVED it! Thank you for this recipe, I has definitely earned a place in my recipe box!
Zoha says
Love this so much and so happy that everything worked out for you even with all the substitutions 🙂
Mahrosh A says
Absolutely worth the time! such an easy recipe and yet the most perfect one!
Zoha says
You made my day <3
Lorigay Laskin says
I recently started baking- mostly cookies cause I always mess cakes up - decorating not baking. Anyway, I saw this recipe and it intrigued me.
This IS THE BEST cheesecake recipe amd it was so simple to follow.
Will be making more of them in the future.
Thank you for making me look so good. 💐💐
Zoha says
Awww, this comment makes me so happy. Thank you so much, Lorigay!
Alisya says
I finally made the cheesecake! it’s sitting in the fridge and halfway finished and I’m literally at the supermarket right now getting more ingredients to make another one lol! I did have some issues with my oven and the cheesecake browned on the top but it’s still super creamy and delicious! I’ll adjust my oven temp next time hehee tyy for the recipe Zoha! <3
Zoha says
hahaha I love this comment so much! Welcome to the cheesecake life :')
Laura Pierce says
Why would you give the American measurements for the cheesecake and not the crust??
Zoha says
Because not every quantity converts into an american measurement accurately
Mariel says
I am DEFINITELY going to make this recipe in the next couple of days - looks STUNNING!
One question - I prefer to use coconut sugar or maple sugar - would you have any suggestions for using either of these alternative sugars in this recipe?
Thanks so much.
Zoha says
Hi Mariel! I have not used those sugars in this recipe so I can't really say for sure. I think the amount should be the same - the question is whether they will dissolve as easily.
Valerie Robertson says
I am going to make this for my husband's birthday this week. He is Celiac (Wheat gluten intolerant). I was wondering if fruit can be added to the batter and what kinds?
Zoha says
Hi Valerie! I don't recommend adding fruit - it will release moisture and affect the texture of the cheesecake. Instead, add fruit on top! Check out my Strawberry Cheesecake Recipe which does that
M says
Hi zoha! Could you please test out a recipe for a smaller quantity(half or quarter)
Betty Reck says
Would you recommend doubling for a 12 inch spring form pan? and how long on the baking time?
Zoha says
a 12" pan is nearly twice as much volume as 9", so yes. However, I can't really comment on baking time as it's not something I have tested. My guess is it would be maybe 5-10 min longer
Keerthy says
Hi Zoha, I want to make the cheesecake in a 6 inch pan as thats what i have with me, so if I do half the recipe, for how long do I need to bake the cheesecake?
Franci says
Hi Zoha
If I want to bake this cheesecake in a 8 inch springform pan, how long would the baking time be?
TIA
Zoha says
This batter will be too much for an 8" pan, so I have not tested that and cannot really give you a proper recommendation.
Holly says
My family loves New York cheesecake. The two fanatic connoisseurs both stopped after the first bite and said with a stunned look on their faces, "Oh, wow. We have not known cheesecake until now." Thank you for this amazingly delicious recipe.
Zoha says
I will never get enough of these kind of reactions. Thank you so much for sharing your experience with me!!
Heba says
hey zoha ! love your recipes and i follow them blindly . i am new to baking and have no clue about creams and ingredients. could u pls tell me which brand or type of cream (as u have used heavy cream) is advised for ur followers in pakistan. i love cheesecakes and i am super eager to try ur recipes. i have thought using ur sour cream recipe for making the sour cream bt I'd appreciate if y could elaborate on what brands or product to use for ur beginner bakers in pakistan as i have zero knowledge. Thank you
Zoha says
Hi Heba! For inside the cheesecake you can use the thick cream we get in Pakistan. For the topping you will need whipping cream but that is optional. I am not really well aware of Pakistani brands, unfortunately, as I haven't baked there in over a decade!
Kat Teutsch says
amazing recipe, turned out perfect and I actually only ended up using 16 Oz of cream cheese! question though, it definetly would've overfilled the 9 inch pie pan I had, as it was too much even with half the amount of cream cheese. why was that? did I do something wrong? thanks 🙂
Zoha says
Glad you liked it, Kat! That's very strange, my pan never overflows even though it's only 2" tall. How tall is your pan?
Lana says
hi i forgot to let my cheesecake sit 2-3 in room temp i put it in the fridge 20 mins after taking it out of the oven
is it ok?
Mia Koob says
I just wanted to say this is 100% the best cheesecake recipe! I have made it multiple times and it never fails! I do want to ask one thing however, I wanted to make a blueberry cheesecake and was wondering if you think the addition of frozen blueberries would affect the batter while baking?
Zoha says
Thank you Mia!! Yes, adding any fruit to the batter will affect the texture as fruit releases a lot of water. I recommend making the cheesecake as it is and topping with a blueberry compote instead
Nancy says
I made not one but two for a big birthday party and both of them were *chef’s kiss*! Between the rave reviews and your clear directions I went with this recipe and I am so glad I did! Followed all your directions & tips exactly and it was perfect- twice! Will be my special occasion go to! Thank you, Zoha!
Zoha says
This means the world to me. Thank you so much Nancy!
Franklin says
WHAT A FANTASTIC CHEESECAKE!!! I CAN'T WAIT TO MAKE THIS FOR YEARS TO COME!!!
MADE THIS FOR MY 10TH WEDDING ANNIVERSARY AND EVERYONE LOVED IT.
Zoha says
AH thank you Franklin! And happy Anniversary 🙂
Annie Charlebois says
It is Canadian Thanksgiving this weekend. Our year to host the family. I’m not a baker. I’m just a home cook I can put up a mean turkey, ham & salmon with all the trimming Thanksgiving diner with my eyes close.
But I can’t bake… I’ve just been diagnose celiac in the spring. I’m doing fabulous, adapting all my recipes. I just can’t count on guest to bring GF desserts this year☹️ I just made my very first cheese cake. 😁 It looks fabulously delicious!!! 😊 I can’t wait to try your other recipes.
Thank you for the detailed step by step instructions. I followed this recipe like a science experiment 😂 I am storing it in the springform pan bottom still wrap in foil. And wrap the top of spring form with a parchemin paper piece held in place with a large elastic. So parchemin is not touching the cake. Hope that is ok. ?
I can’t wait for the crowd reviews. On Monday October 14!
Jo Masi says
WOW
I came across your recipe while looking for a easy cheesecake to make for thanksgiving This weekend( Canada)
I went and got all the ingredients. It was quite expensive, so I was really nervous that this would not turn out.
I followed your directions and did everything just the way you said and there is a favourite cheesecake in my family now it was perfect and everybody is raving about how wonderful it is, I made a tart lime sauce, a caramel sauce and a raspberry sauce but honestly, it doesn’t need any sauce. It is absolutely Amazing
Thank you