This is the single best cheesecake recipe you'll ever try. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its unbelievably creamy, rich, melt-in-your mouth texture (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back!
I'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the "best", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience.
My family loves New York cheesecake. The two 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."
- Holly, ★★★★★
Video tutorial
If you're a visual learner, watch this first. It walks through every step in detail:
How to make cheesecake (step by step photos)
You can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything.
Start by bringing all ingredients to room temperature:
1. Make the crust
Brush a 9" springform pan with butter.
Then line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down.
Grind graham crackers and sugar into a fine crumb.
Add melted butter and pulse until combined.
Press the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust.
Bake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath.
Do you really need to pre-bake the crust?
I know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a more crispy and less oily crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it.
2. Prepare the cheesecake batter
First, add the cream cheese, sugar, salt and vanilla to a bowl.
Whisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go.
Break and lightly whisk the eggs separately, then add to the batter.
Whisk on low speed until the eggs are just combined.
Add the sour cream, heavy cream, and lemon juice.
Whisk on low speed just until the ingredients are incorporated.
3. Bake & cool
Pour the batter on top of the baked crust, then gently tap out air bubbles.
Bake the cheesecake low and slow in a water bath (more details below!).
Let the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve!
My secret to the creamiest texture
My secret to the signature creamy texture of this cheesecake is to slightly underbake it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake.
Do you really need a water bath?
In short, yes, absolutely! I know they can seem intimidating, but water baths are crucial for cheesecakes.
A water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2" of boiling water, and place that in the oven to bake.
Because the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free.
Some recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results:
The cheesecake baked without a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one with a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding.
Bottom line: water baths may create slightly more work, but they're 100% worth it.
Final tips before you make it
- Use a good quality, airtight springform pan. An older or loose pan will allow water to seep in. I love this spring-form pan
- Use high quality, full-fat ingredients, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my easy homemade sour cream recipe!
- Bring the ingredients to room temperature for at least 2 hours before starting so they mix evenly
- Scrape your bowl and whisk / paddle attachment multiple times while making the filling to prevent unmixed lumps of cream cheese
- Don't over-whisk the eggs and creams. Whisk on low speed only until combined (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid
- Avoid sudden changes in temperature. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge
- Don't rush the chilling process! Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture
The Best Cheesecake Recipe Ever
- Total Time: 12-15 hours with cooling time
- Yield: 12 servings
Description
The only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor.
Ingredients
Crust:
- 190g Graham Crackers (12 full graham cracker sheets)*
- 3 tbsp granulated sugar (35g) - see notes if you want to skip the sugar*
- 5 tbsp melted unsalted butter (70g)
Cheesecake:
- 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature*
- 1 ½ cups granulated sugar (325g)
- ½ tsp salt
- 1 tsp vanilla bean paste (or vanilla extract, but paste is superior)
- 4 large eggs, room temperature
- ½ cup full-fat heavy cream (120g), room temperature
- 1 cup full-fat sour cream (240g), room temperature*
- 2-3 tablespoon freshly squeezed lemon juice*
Serving:
- Extra heavy cream or berries for decoration (optional)
Instructions
Prep:
- Bring all ingredients to room temperature
- Preheat oven to 325F (conventional / no fan)
- Prepare a 9" springform pan. Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)
Crust:
- Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined
- Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust
- Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven
Cheesecake:
- First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer
- Break the 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, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle
- Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking
- Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)
- Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)
Serving:
- Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out
- Optionally, decorate the cheesecake with plain whipped cream and / or berries
- Serve and enjoy!
Video Tutorial:
Notes
- *Parchment paper: Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue.
- *Graham crackers: You can substitute them with Wheat Digestives in some parts of the world
- *Sugar in crust: You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp).
- *Cream cheese: Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice
- *Sour cream: If you can't find sour cream where you live, you can make your own at home with this recipe
- *Lemon juice: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully
- Make ahead: You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve
- Freezing: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Cheesecakes
- Cuisine: American
More cheesecake recipes
After reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out:
- The ultimate Baked Chocolate Cheesecake with the texture and flavor of a decadent chocolate gelato
- The most unbelievably delicious and silky Salted Caramel Cheesecake with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top
- The Best Strawberry Cheesecake which adds a delicious layer of strawberry compote on top of this cheesecake
- Creamy and balanced Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers in the middle
- My failproof easy, No Bake Cheesecake made without any gelatin
- No Bake Biscoff Salted Caramel Cheesecake with a Biscoff crust, biscoff filling and salted caramel in between
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 🙂
Paula says
I am going to make this because it does sound like it's the best. However, heavy cream and heavy whipping cream are 2 different things. Heavy cream will not whip up into whipped cream. You have to use heavy whipping cream.
A. Ali says
Hi Zoha,
Quick question. If I have a little under than 4 blocks of cream cheese, would that still work for the recipe?
Shirley says
what can substitute whipping cream if none available?
Ronald J Smith says
it's been awhile since I made cheesecake last one I made was 6 years ago plain cheese cake , strawberry cheese cake oatmeal cheese cake and my award winning chocolate turtle cheese cake too much distraction and passing of close friends, family...I need to get back in the mood ..being in another atmosphere
Ayesha Shahid says
Making this tomorrow!! If I wanted to add biscoff on top would I do it before or after the cheesecake sets?
Sarah says
I have made it thrice. it's a favourite and loved by everyone in the family. Thanks for the recipe 😘
Zoha says
Thank you so much, Sarah!
Penny Notarnicola says
Hi , can I bake this cheesecake in mini removable pans?
Liri says
Was going great, but right after I took it out of the oven for 80 minutes, my whole crust was burnt. Tasted like damn char. One star.
Ella says
That sounds like an error on your part, so your rating is unfair. Did you set the oven at the wrong setting? I've made countless cheesecakes in my business and that has never happened, even when I didn't bake in a water bath. Even if you over-baked it, it wouldn't happen, and Zoha's instructions wouldn't result in your base burning. It sounds like an oven error.
Alanis says
hi i was just wondering what the nutritional numbers are like calories per slice/serving and stuff like that. also I did end up making it and it turned out perfect!! its amazing!
WINDY FRANKS says
hi, how would I make the this reciepe using 6,8,10,12 in pans?
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.
Jaz says
Do you have to chill it overnight? Or will the 2-3 hours be fine? I want to make this all and eat it in the same day. Thanks!
Luz says
Exactly which ingredients need to be room temp? Making this soon and I want to make sure I get it right 🙂
I’m assuming eggs and cream cheese need to be room temp? Anything else ?
AnnMarie B says
the cheesecake came out delicious.
the only problem I had was when I cut the cake the crust stuck to the parchment & i buttered the parchment. any ideas?
Zoha says
Hi there! In my experience this mostly happens when the parchment paper isn't the best quality and is prone to ripping. What parchment did you use?
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!
Tasneem says
can i change sour cream to yogurt?
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
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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.
Becky says
Second line of Instructions says to use conventional, not convection, very clearly: "Preheat oven to 350F (conventional)"
Zoha also confirms the same in two separate comments.
I mean why bother bringing that up if you didn’t even take the time to read the recipe?
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.
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!
Lyba Zafar says
This is my go to recipe .. i loved her recipe .. each and everything is perfect .. if you wanna try anything and you are not a baker . Bake with zoha is your person❤️
Zoha says
This means everything to me! <3
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!
Zoha says
Thanks so much! For an egg free cheesecake, I recommend checking out my no bake cheesecake instead <3
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!
Kat says
Im so proud of myself! My cheesecake didn't crack!!!! Crossing my fingers its good. It's in the fridge right now. Lol can't wait to eat it tomorrow.
For next time can i add more graham crackers because i love it with more crust 😂 if i do what's the measurements pls?
Oh and for cooling in the fridge with cover or no?
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 🙂
SR says
How can I make this cheesecake eggless?
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)
Kathleen says
I use 1/4 of this recipe to make a small batch of cheesecake bars. I use a 9-inch pie pan. Turns out great. I skip the water bath and just remove from oven when done (about 20 minutes). I let it cool at room temperature for about 1/2 hour, the refrigerate.
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!
Zoha says
Annie! how did it go!? I really hope you loved it 🙂
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
Zoha says
This makes all my work worth it. Thank you for trusting my recipe and I am so pleased you loved it!
Jo Masi says
I’m making 4 more in 6” pans for my friends for Christmas
♥️ this recipe
Hina says
Wow! This cheesecake was DELICIOUS! It’s been 3 days since I made it for the first time and since then I have been thinking about it. I can’t wait to make it again. My sisters and I kept referring to the Friends cheesecake episode as we were enjoying eating our cheesecake slices. The recipe is also very easy to follow!
Zoha says
hahah, that's exactly what I think of when I eat this cheesecake! Thank you Hina!
Rose Palombo-Dharmoo says
Hi Zoha
I made your excellent Cheesecake for Thanksgiving and everyone liked it except it wasn't firm enough in the middle. Is it because it wasn't in the fridge long enough? I had it in the fridge for 9 hours overnight and then I took it to my cousins and we ate it 4 hours later. Their fridge was full so it was sitting in a cool garage for 4 hours.
Also I had trouble taking the cheesecake off the base of the pan so I left it on the base and took it to my cousins that way. How did you remove it from the base without cracking the cake?
Zoha says
I think your cheesecake became soft from sitting in the garage. You need to keep it very chilled so it stays the right texture. I find the crust easy to remove when the cheesecake is fully chilled and gently separate it using an offset spatula. But if you have trouble, you can just leave the base of the pan under the cheesecake and remove 1 slice at a time 🙂
Kali says
Hi! I'm making this for a party in a few days. Can I use convection bake? I read it cooks more evenly because of the fans. Or am I not supposed to? Thanks in advance!
Zoha says
Hi Kali! I recommend using no fan / conventional baking for this cheesecake. Fans can cause cheesecakes to heat too quickly and crack 🙂
Rose Palombo-Dharmoo says
Hi Zoha
Also if I wanted to use a larger pan for a larger crowd like a 10" or 11" pan, how do I know how much more ingredients I need to add when making the cheesecake?
Shan says
This turned out amazing when I made it. Thanks for the tip about the digestives. It was a huge hit and will be my go to cheesecake recipe. Thank you!
Zoha says
Thank you Shan!!
Nithya says
What can I use instead of corn starch?
Zoha says
Is there a specific reason you can't use cornstarch? That is my recommendation
Mona says
Best cheesecake ever! My family enjoyed it so much, it was my first cheesecake ever. I followed the recipe exactly and I made the strawberry compote from the other recipe to go with it. Definitely a keeper. Thank you so much for sharing.
Zoha says
YAYYYY I am so incredibly thrilled to read this!
Rose Palombo-Dharmoo says
Hi Zoha
Also if I wanted to use a larger pan for a larger crowd like a 10", 11" or 12" pan, how do I know how much more ingredients I need to add when making the cheesecake and how do I take off the Cheesecake off the base of the pan?
Zoha says
I don't recommend using any pan that doesn't open up (i.e., a springform pan). A 10" pan will use the same amount of ingredients and have 3-5 min less baking time. I have not personally tested 11 or 12" pans so unfortunately I can't give you an exact recommendation for those.
Rose Palombo-Dharmoo says
Sorry thats what I meant springform 10/11/12". I will try the 10". Thank You so much!
Zoha says
Best of luck!!!
Cal says
Hi Zoha! Can I please ask what was modified on this recipe? I made this earlier this year and loved it how it was then so I’m just curious what has been changed as the top of the page shows it was edited this month. Thanks for your insight!
C
Zoha says
Hi Cal! I updated with new images and slightly simplified a step, but there's no other change to the recipe 🙂
Asma Amer says
I have tried cheesecake many ways, but this is the best, most velvety, creamy and indulgent recipe of all.
The cherry on the cake is the privilege to enjoy a slice made by Zoha herself.
The best cheesecake hands down.
Truly a five star recipe
Arooj says
Hi! I’m planning to make this over the weekend but don’t have any sour cream. Could you recommend anything that I can substitute instead?
Zoha says
I have a recipe for homemade sour cream on the blog that you can check out!
noama naeem says
zoha, I'm dying to try this recipe but we are a small family. can I cut this recipe into a fourth, like just use one egg and use a six inch pan? will it recude the baking time?
Also, I have removable bottom cake tins (https://amzn.eu/d/gPebap5). I think water can seep in. can I wrap around foil tightly and use this or instead use a pyrex dish? would either of the two work?
Zoha says
Hi Noama! I would honestly recommend making the full batch and refrigerating / freezing the cheesecake for consumption later. I have meticulously tested for this size, pan and baking time, but can't really give you a sure recommendation for a quarter size as it's not something I have personally tested. My gut would be to use half the batter for a 6" pan, not a fourth, and keep the baking time around 70 min
hJanjua says
Hey,
I have recently started baking at home. I prefer to use homemade products. For example, I baked a cheesecake using homemade cream cheese. It was a simpler cheese cake recipe, but the cheesecake was great.
My question is, as a replacement for heavy cream, would it be OK to use the malai we get from boiling fresh milk?
Ishrat zahid says
Hi Zoha ,
Quick question re the oven ….are we talking about a fan oven or no fan ? Thank you. Once I know ….i hope to make it asap. Thank you .
Also as I am in Lahore ….i am likely to make my own cream cheese . Is there any advice re this in terms of the water content etc ?
Kathleen says
Hi there, I want to make this for Thanksgiving. Can you please tell me why you're using vanilla essence instead of vanilla extract? I'd think you'd want to use real vanilla but maybe there's a secret here I don't know? Thank you!
loriann says
Hello- this recipe sounds delicious and I am going to make it for Thanksgiving. How far in advance can I make it?
Natalie McNeill says
Hi and recommendations for baking time with two cheesecakes in the oven? I am not sure how much longer to increase the bake time. Thank you !
diana says
I’ve split it into two pans before with a cook time of 50-55 minutes and it was perfect!
Lacy says
Hi Zoha! First just want to say this recipe is the best cheesecake I have ever had...made it the first time a few months ago for my husband's birthday and it was soooo yummy! Will definitely be a staple in our dessert arsenal. Quick question...We have a Christmas party coming up and would love to be able to make this into cheesecake bites. I find at parties people tend to gravitate towards finger foods, but would love to be able to share this deliciousness with our friends. Have you ever made it into bites? What adjustments would you suggest to the recipe and/or cook time to achieve? Thanks!
Malak says
Hi Zoha,
I’m giving this a try this weekend — I have a cheesecake recipe I’ve been using for years but your recipes have been such winners I’m going to try the cheesecake next. Question: how long in advance can I bake this ? I’m hosting this Sunday, can I bake it tomorrow as in 3 days in advance? Will it keep well?
Maria says
Hello, i so want to give this recipe a try, haven’t made a baked cheesecake before tho.
A very important question, blocked cream cheese isn’t available where i live only the spread version is. Can i use that instead? Please reply. Thanks
a says
hi, i really wanna make this for my dads birthday but cream cheese is expensive here so i'm scared of messing up lol. i've tried a bunch of your other recipes with great results so i'm hopeful for this one too. can i use whipping cream instead of heavy cream or will normal cream with 30% fat work? hope to hear from you soon!
Janet Flatau says
Fantastic recipe! The cheesecake is so light, creamy and delicious! This recipe is a keeper!
Steven Dunkin says
Literally the best cheesecake I’ve ever had!!!
T says
This was my first cheesecake in decades; and, while it was very good I feel it needs to be tweaked, for my taste. IMO, the addition of heavy and sour cream dilute the flavor and texture of the cream cheese too much.
Tooba says
I initially came across your cheesecake video on tiktok and came here for the recipe and it did not disappoint. This recipe is absolutely outstanding! I've made this cheesecake following your instructions twice and it was a hit both times. My cheesecake does not crack thanks to your tips and tricks. I am making it for the third time now 🙂
Rose says
Amazing!!!!!
N says
Hi Zoha! I made the cheesecake for my parents wedding anniversary, and it was divine! So creamy, perfectly sweet, absolutely delicious. I did use gluten-free graham crackers. I decorated the cheesecake with leftover chocolate mousse I had from your chocolate chiffon mousse cake recipe. Thank you.
Teala says
Thank you for an incredible recipe! This was my first time making cheesecake. I shared it with a group of friends and everyone was blown away by it, myself included. Very, VERY good. I look forward to making it again. Well done!!
Deb Gearhart says
Could you advise how to increase recipe to make in 10 in pan? I’ve seen to multiple recipe by 1.5 times plus I’ve seen to multiple by 1.2 times. Thank you so much for your help !
Zoha says
Don't make any changes to the ingredient quantities, keep all the crust on the bottom (not up the sides), and reduce baking time by about 5 minutes 🙂
Kathleen says
This really is the best! Smooth and creamy, with just the right balance of tang and sweet. I made 1/4 the recipe in an 8-inch pie pan. I used a rimmed baking tray as water bath and placed a pie shield around the perimeter of the pie pan. Baking time was 30 minutes. Tip: since you need to buy cream anyway, don't bother buying sour cream. You can make your own with 1 cup heavy cream, 2 teaspoons lemon juice or white vinegar, and 1/4 cup milk. Stir together and let sit overnight.
Brian (again) says
* far superior. ...Although if I make it too often, my original spelling may be true too!
Glen R says
I had to try this cheesecake recipe. I’d only ever had two cheesecakes that I ever liked, but our youngest wanted cheesecake for his birthday, so I had to make one. This turned out so well, that even the other “I’m not a cheesecake guy” loved it. Major hit all around. Perfect texture (not too light or dense), flavor (smooth, quite creamy), presentation (didn’t crack or turn brown) and ease of making the confection. The descriptions for each step were extremely clear, but the pictures and video added that much more clarity. Tips were a plus! You can’t go wrong with this lady. Tally up the third cheesecake I liked (and I loved this one)!!
Jordy says
This recipe is so good! I’ve been so intimidated by cheesecake after one failed attempt years ago, and this recipe was the perfect one to get me back into it. The instructions were easy to follow and everyone loved it!
Thanks for sharing! I’m excited to try your chocolate cheesecake recipe next.
Dawn says
This is the cheesecake recipe I have been searching for!! It’s perfect!! The texture is nice and firm but oh so creamy! All my family raved about it and said it’s the best cheesecake they have had! Followed the instructions to a T and couldn’t be happier!! Thank you, thank you for sharing this awesome recipe!!!
Terri S. says
Hi Zoha, I’m making this cheesecake recipe with teens in a girl school. I have 2 hrs. And we have commercial conventional ovens. I’m making 2 cakes. So question is after cheesecake is done and cools, I place them in the refrigerator (in their pans) until next day and “then” remove them from the pans. (If they are removed from the pans early morning and put back in the frig till evening “can they be eaten that night”??-instead of going 1 more night in the frig to set? I hope I’m being clear.
Time schedule is: Friday bake 2-4 pm. Put in frig overnight till morning. Saturday morning release from pan, put back in frig till evening after dinner and eat at 6:00 pm. Will that work?? Thank you.
Pamela says
This recipe is my favorite cheesecake recipe ever. I think it’s the heavy cream that makes the difference. It is creamy and perfectly flavorful and moist. It’s the only recipe I use now.
Shaz says
This is truly the best cheesecake recipe I have tried!!
Kathy says
Made this for my daughter’s birthday and everyone said this was the best cheesecake ever. I have a feeling I will be making this every birthday!
Megan says
Turned super delicious! Can’t wait to make again!
Tina W says
This IS the best cheesecake I have ever made. Thank you for the awesome recipe! For the holidays I used gingerbread man cookie crumbs for the crust. It was amazing!
Jill Brown says
I bake constantly and this is literally the best cheesecake I've ever made. Love this recipe! I'm eager to try more of your recipes.
Jasmine says
Hello! My cheesecake ontop turned a golden almost dark brown like a basque cheesecake. I havnt cut into it yet, but did I do something wrong? I baked it at 350 convectional for 76mins
Jasmine says
I meant 325*
Bonnie Rowley says
Can I use this recipe to make cupcakes?
Cora says
Am I able to use whole fat yogurt instead of sour cream?
Glen R says
Best recipe I’ve ever made. The videos and pictures are quite helpful, even though the written instructions are very clear and easy to follow. Her description of the finished cheesecake seems to be an understatement, but I couldn’t describe the confection any better. My family raved about the cheesecake and several have asked for me to make it again.
I would love to ask the chef if she has ever tried replacing the graham cracker crust with a gluten free option, perhaps with gluten free Oreos? My two GF daughters left the crust but fought over the cake.
Jacqueline L Reddy says
I've made this twice and it was amazing. I got rave reviews from my coworkers. I've been asked to make 2 for a work function. As a beginner baker I am nervous about doubling recipes. Will this one double up okay? Any tips?
nunya says
Do you mean double the actual height or doubling and splitting into 2 pans? Not to sure about the timing of your looking to make it thicker? I'd think it would work, but you'd have to figure in the extra baking time and keep an eye on when it's set properly
Ashley says
I don't make full sized cheesecakes often so at the last minute I realized we had nothing large enough that would fit my spring form pan for a water bath. I decided to fill the biggest baking dish I had with hot water, put it on the bottom rack and let it steam up in there really good before I put the cheesecake directly above it on the middle rack. It worked well enough that the cheesecake was able to bake gently with plenty of moisture and no cracks. Now we just have to wait forever while it cools in the refrigerator. I used Lotus cookies for the crust so I left out the sugar in the crust and upped the amounts of crumbs and butter. Once you try Lotus cookies in place of graham crackers in a crust you never go back! It's not just for cookie butter flavored desserts and plays nicely with most flavors. Anyways, I plan on making a Dubai chocolate bar filling and chocolate ganache to pour on top of each serving. I already KNOW it's gonna be yummy period! I can't wait!
nunya says
A water bath isn't really necessary imo. I just used a casserole pan filled half with hot water on the bottom rack. Also, baking at 325° really helps it bake gently anyway.
Kenny says
I’m not sure about this recipe as it didn’t turn out as hoped and I followed instructions to the letter. Sadly this is the one cheesecake I’ve made that didn’t turn out great.
nunya says
In what way did it fail?
Jamie Bailey says
Best cheesecake Ive ever had! I made it for my family and they are obsessed with it! The directions are easy to follow! Thank you for the recipe.
Paula says
I made this last night. While it says to completely cool overnight in the refrigerator I removed the latch from the springform pan after about 3 hours and it was fine. I did not add any sugar to the graham crackers as they are already sweet and I did use 1 1/4 cups of sugar and more lemon juice. I kept it in about 81 minutes, but the whole center part never firmed up. It's like a pudding. I also want to half it as it is too much for just 2 people. I read if you half it, you can put it in two 6 inch spring form pans. It is delicious and I'm sure other than the center part, the rest of it will firm up more.
Pattie says
I've made this cheesecake several times and I'm writing this review while I have one in the oven ! it's the creamiest cheesecake that I've made by far and I'm no novice when it comes to baking cheesecakes ,awesome recipe
Zoha says
Thank you so so so much Pattie!
kinga says
THis recipe is excellent. Thank you!
Zoha says
Thank you!
Debbie says
This was a huge hit at our home. I made it for Easter Sunday and ended up having to make another today (2 days later) because there was not any left over and all wanted more!!!
Zoha says
Thank you Debbie, this means the world to me
Brittany Lackey says
Fantastic recipe! I wouldn’t change anything.
Zoha says
Thanks so much, Brittany!
Tina says
I have tried so many cheesecake recipes over the past 40 years and am always skeptical about others comments. This is THE best cheesecake I’ve ever had. It only gets better with each subsequent day. Thanks so much for sharing. My quest is over.
Zoha says
Thank you so much, Tina, you made my day!
Maryam says
Love love and just love 🤌🏻🤌🏻🤌🏻🤌🏻
it was sooooooo good.
Zoha says
Yay!
Asma says
Excellent recipe👌🏻
My go to for a cheesecake recipe!
Thank You!
Zoha says
Thank you for the love!
BUSHRA KHAN says
The best cheesecake recipe I have tried so far.
Zoha says
Yay!
Zeba Hussaini says
The absolute best cheesecake. As a cheesecake lover, once I made this recipe, no cheesecake compares!!
Zoha says
I completely agree!
Sidra Manzoor says
best cheesecake recipe 😋 💫💫💫💫💫
Zoha says
Thank you Sidra!
anam says
literally THE BEST cheesecake everrrr!! my family is a fan!
Zoha says
Made my day!
Muneeba Mir says
Fool proof recipe. My entire family loves this cheesecake
Zoha says
:)))) Thank you!
Rose says
This is really the best cheesecake recipe I have ever made.Thank you for the recipe.
Zoha says
Thank you so much, Rose!
a hasan says
There most incredible cheesecake! Have stopped trying any new recipes. Must try!
Zoha says
:') Thank you!
Humaira Gulzad says
Hands down the best recipe I have tried in all my 20+ years of looking for the best cheesecake! The tips and tricks in the post make all the difference and I end up with a great cake each time
Zoha says
Thank you SO much!
Norm.powell says
made it hope it comes out ok.i forgot the lemon juice.
Zoha says
Should be just fine!
Miranda Mielke says
ilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecake 💕
Zoha says
Hahahaha I feel this in my bones
D. Mustafa says
This recipe and directions are perfect. I used fat free honey graham crackers to bring the calories down a little. (LOL) I used store brand everything and lemon juice from a bottle and it was perfect. My husband wants it made again. perfect recipe thank you!
Zoha says
Aww thank you So much!!!
Ashley says
Hi Zoha!
Could you add fruit to this or a curd? Or would you suggest just adding it on top once it’s chilled? I’m excited to try this recipe!!
Zoha says
Top with curd after the cheesecake is chilled! 🙂
Kasia says
The best cheesecake recipe ever.
I baked this for family, friends and I got so many compliments how good it is.
I was wondering for how long to bake it and what temperature if I do mini cheesecakes from this recipe?
Thank you Zoha !!
Your recipes never disappoints
Zoha says
Thank you SO much, Kasia!
Dianne says
We loved, loved, loved this cheesecake!
Thank you for this recipe….Best Ever!
Zoha says
Thank you!
Jen says
I made this cheesecake for my husband and I can confidently say this is the best cheesecake we have ever had. It is super smooth and creamy and has the best thick graham cracker crust. This cheesecake is creamy straight out of the fridge. I will definitely make this again.
Zoha says
Thanks SO much, Jen!
Brenda Lindsey says
What if I want to do cupcake style? How long do you think it would take to bake? I don't want to overbake.
Awatif Bichara says
Nice!
Robyn says
I made this for my husband for Father’s Day and the way his eyes rolled back when he tasted it tells me it was delicious!!! He absolve loved it. I halved the recipe, used a 6” pan, and baked for 60 minutes. This was my first time making cheesecake and it turned out perfectly. THANK YOU!!
Zoha says
AWW thank you SO much! I am so pleased to read that 🙂
Savannah says
Amazing! Instead of graham crackers, I used vanilla cookies to make the crust. I added a sour cream and white chocolate whipped cream on top and it is seriously incredible! Will be my go to cheesecake recipe!
Zoha says
That sounds so delicious! Thank you for sharing your experience
Athena says
We have made this several times and it turns out perfectly each and every time.
Zoha says
Yay!
angel says
Best cheesecake I've ever made! My guests said I need to enter it in a contest lol The only thing I did different was made my own sourdough discard graham crackers and made a wild maine blueberry topping. Took it over the top.
Thank you for sharing your recipe! wish I could attach a photo
Zoha says
AWWW I am so pleased to read this- thank you so much, I'd love to see a pic if you send it to me on IG 🙂
Jessie S says
Best cheesecake recipe I have tried. I think sour cream and the cream is the key. I used low cream cheese, low fat sour cream, half and half for cream. Also truvia for sugar. Cut the recipe in half otherwise. Added some cinnamon to the crust. Awesome recipe, with some minor substitutes to cut calories.
Zoha says
Thanks so much for sharing your experience - I am sure others will find it helpful!
Regina says
can you leave the lemon juice out?
Zoha says
Sure but I think it really adds to the flavor 🙂
Sabrina says
Hi! I’m looking forward to trying this. The recipe calls for heavy cream. Is that supposed to be heavy *whipping* cream or just heavy cream?
Zoha says
Either works but I use heavy whipping cream 🙂
Asma Amer says
Everytime i make it. everytime i feel compelled to give a five star review.
Leanne Hughes says
H
Leanne Hughes says
Hi Zoha,
I love your recipe it sound fabulous.
I haven't been doing cake decorating for nearly 8 years now.
I'm 71 and my daughters mother in law forgets I had spinal surgery 18 months ago.I asked her what could I buy for her husbands 80th birthday and she said he loved loved your cakes but could you make him a cheesecake. Not just a plain one but special type either honeycomb, tirimasu,caramel, honeycomb,or something else spectacular. And then it was she has worked out that 15 people will eat desert.Is there any way you could please adjust your measurements for me for a 30cm/12" pan or is that still too small for that many people. if you could please help me out with the measurements for that size pan. I really don't want to cause any problems between my daughter and her husband.
PLEASE help me with ingredients and also ideas.
THANK YOU SO MUCH FOR YOR HELP
Love, Leanne Hughes
Marielle says
Hi Zoha,
It was my first time coming across your recipes while I was looking for the perfect plain cheesecake, and that’s how I found you. I was amazed and instantly wanted to try every single one of your recipes—they’re so easy to follow thanks to how clearly you’ve explained them.
I just have one concern: you mentioned that you use a conventional oven, but unfortunately, I only have a convection (fan-forced) oven, and I don’t have the option to turn the fan off. My oven is also in Celsius. Will your recipes still work in my oven? I’m especially keen to try this cheesecake since I read so many comments saying it was the best cheesecake they’ve ever made!🥺
Please let me know if I can still make them by simply lowering the temperature. Thank you so much!
Cheers from 🇦🇺
Melissa H says
The absolute BEST cheesecake recipe I have ever used! Awesome starting point and hands down most fun cheesecake recipe to me for me so far.
Penny Notarnicola says
Looks delicious, can I make this using mini pans
Sam says
I have made many many cheesecakes in my day, some meh some great. This recipe is AMAZING 🤩 so creamy, the perfect balance of sweet and hint of tang. I made it a second time in square form (8*8) and halved the cheesecake section of the recipe, with a swirl of Nutella- TO DIE FORRRRR! Thank you, this will be my new staple recipe
Jessie says
Classic, perfect New York Cheesecake!
My husband is both very picky and loves cheesecake. It is his birthday today. I made this recipe exactly as written, and he LOVED it. It was dense, flavor packed, and delicious! The crust was a little soggy? but delicious (the tinfoil seemed sound?). Maybe I'll bake it a tad longer next time (ovens vary).
I used the "jiggle test" and shut the oven off with the door ajar for an hour after the edges were sound, then took out of the oven/water bath, counter rest for an hour, then fridge over night. I used parchment - no cracks. ☺️
We had it for "lunch" (he couldn't wait for dinner). When I said I couldn't finish my piece, both he and my son got big eyes and said together "I'll finish it."
My son said this has now replaced his favorite dessert (flourless chocolate cake). I guess I'll be making it for his bday, too!
Thank you for a great recipe! It will be my go to in the future! 😋
Dania Mohsin says
Hands down the best - my husband loves cheese cakes and now i gotta make this for him every year in his birthday.
Anum says
This is hands-down the best New York cheesecake recipe I've ever tried! Rich, creamy, perfectly dense with just the right amount of tang – exactly how a classic cheesecake should be. The instructions were clear and easy to follow, and the results were bakery-quality. Everyone who tried it thought it was store-bought! Thank you for sharing this gem – it's officially my go-to cheesecake recipe!
Kim says
Amazing cheesecake! Exactly the right texture (most cheesecakes seem waxy) and I have made so many variations on this one recipe. Our favorite is to sub speculus cookies for the crust, add some as a middle layer then get the butter and melt to spread on top!! I have no need to ever search for another cheesecake recipe.
Nancy H. says
Can you substitute pure vanilla for the vanilla bean paste? If so, how much vanilla would you use?
Purvi says
I’ve made this recipe TO THE T a few times and it’s always flawless/perfect. My family and friends look forward to it whenever I suggest bringing it for gatherings or events. I’ve followed countless cheesecake recipes and Zoha’s is by far the best one yet!
Reah L. says
1st time ever making cheesecake and this is the recipe I chose, it was AMAZING!!
Couple things I did different though was put a pan of water on the rack below my cheesecake pan. I tested my spring pan in water before putting my crust in and it leaked like crazy so I wasn't about to risk anything, not even with foil 😅
Also, when the 75min was up I checked to make sure it was done then shut off oven and left the oven door cracked open for like an hour.
No cracks, came out absolutely perfect! 🥰
Neva says
Looks so good!!
SJ says
Third time using this recipe, and this time I added pumpkin spice and a big scoop of pumpkin purée to it for Thanksgiving. So versatile and SO GOOD!
Celena says
Hi Zoha!
I have never made this cheesecake before but for practice, i would like to make this in a 4 inch pan. May you please tell me the exact grams for this? Thank you
Rov says
Can I use a hand mixer and also how much of the ready graham crumbs should I use? The honey maid kind. Thanks
anam says
Hi Zoha! I absolutely love your cheesecake recipe and got tons of compliments on the cheesecake. Just one question, is there any way I could use stevia powder instead of sugar for a healthier version?
Zoha says
Hi Anam! unfortuantely I cannot recommend that as the sugar plays many roles, not just sweetness, and the stevia will heavily impact the texture.
Eliza M says
I used biscoff cookies instead of grahams and reduced the sugar to 1 cup. It was great! Easily the best cheesecake I've had in a very long time. I also put the baking dish of boiling water on the shelf beneath the cheesecake because my springform pan leaked and ruined my first crust. But it set perfectly after 75 minutes! Cooled on the counter for almost two hours then put it in the freezer for an hour since I made it day of. No cracks and the consistency was perfectly creamy!
Zoha says
YUM I need to try with biscoff again!
Tania says
Hello Zoha! I would love to halve the recipe, so if I use a springform tin with half the volume, how long should I bake it for? Have you ever tested it, or can you give recommendations as to what I should look out for to take it out at the right time and not overbake it?
Zoha says
HI Tania, it would really depend on the size of the tin and how deep the batter is. I am not comfortable giving you a recommendation as i have not tried it myself
Fatima Ashraf says
My search for the ultimate New York style cheesecake ends here!!
Zoha says
WUHU!!
Elm says
Hi Zoha, my cookie base turned out super soggy, even though I wrapped the pan in a few layers of aluminum foil. So I don’t think the water leaked in. Do you have any tips to prevent this from happening again?