The Best Cheesecake Recipe

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This cheesecake recipe makes a classic, rich, ultra-smooth cheesecake. It’s seriously the best and so creamy! Learn how to make a classic cheesecake using all my tips for everything from making the crust to setting up the perfect water bath.

An Easy Cheesecake Recipe for Beginners

I’m a big fan of cheesecake and it’s no secret around here. I have a ton of cheesecake recipes. But just like with a vanilla cupcake, it’s super important to nail the classic vanilla cheesecake! After making so very many cheesecakes, I can say that this one is hands down the best!

This simple cheesecake recipe is as straightforward as it gets for a baked cheesecake. I daresay it’s the best recipe for beginners! It doesn’t dry out, fall in the middle, crack or any of that nonsense. Nope, with this recipe you get a fool-proof cheesecake.

The vanilla cheesecake filling sits in a vanilla wafer or graham cracker crust and is the perfect base for any number of toppings. In fact, one of the best things about this cheesecake is that you can make it and serve it with so many different things. Everyone can pick their favorite topping and everybody’s happy!

Classic cheesecake with a slice taken out

How to Make Cheesecake

I’ve broken everything down step-by-step and included tons of detail so that you can make the best cheesecake ever!

Assemble Your Tools and Ingredients

  • Make sure you have a springform pan. The removable sides make it much easier to remove the cheesecake from the pan after it’s done baking and cooling. Unlike a regular cake, you aren’t going to want to flip this baby upside down.
  • Prep your pan. This first step to making your cheesecake is often over-looked, but important. Spray the sides of the pan with non-stick baking spray and line the bottom with parchment paper. This will making removing your cheesecake from the pan much easier later.
  • Have another pan that’s larger than the springform pan handy. This cheesecake is going to need a water bath (which we’ll talk more about later), so you’ll need a bigger pan to put the water into.
  • Leave yourself plenty of time. While putting everything together is pretty easy and simple, it can take a little time and you do need about five to six hours for the cheesecake to cool and firm up once it’s baked.

Make the Crust

Every great classic cheesecake recipe starts with a great crust and in this case, you can use a vanilla wafer or graham cracker crust. I personally love the flavor of the vanilla wafer cookies, but if want to use a graham cracker crust, you can do that too. It’s a one to one swap!

Regardless of what you use, the process is the same.

  • Grind up those cookies so you have fine crumbs. You don’t want any big chunks or it’ll disturb the ability of your crust to hold together well.
  • Add a touch of sugar and some melted butter. Stir everything together.
Graham cracker pie frust in a springform pan ready to bake
  • Add the crust to your springform pan and press it into the bottom and up the sides. You can make the sides as tall as you like. There’s really no wrong way to do it. There’s plenty of crust here to make a nice bottom and sides. I like to use a cup with straight sides or a measuring cup to press the crust in firmly and get good corners.
  • Bake it for about 10 minutes. That will ensure that it stays sturdy when you slice into it later.

Make the Cheesecake Filling

Next up is the filling of the cheesecake. You want to use room-temperature cream cheese to prevent a lumpy cheesecake. I also recommend the full-fat stuff for the creamiest cheesecake!

  • Add sugar and a little bit of flour to the cream cheese and combine it all together. The flour is a nice little touch to give you a creamier textured cheesecake that isn’t quite so dense.
  • Now add your sour cream, vanilla, and eggs. The sour cream adds great flavor and creaminess and is a must!

Pro Tip: When mixing all the ingredients together, you want to be sure to use a lower speed setting and not over-mix. It can add more air to the batter, which can lead to cracks. One of cheesecake’s biggest enemies is cracks, so let’s avoid them and steer clear of excess air bubbles.

Bake Your Cheesecake

I know water baths can seem intimidating with cheesecakes, but it really is the best way to go. You’re going to get a more creamy cheesecake that doesn’t crack, brown around the edges or fall in the center while it cools. When you put so much time into a dessert, you don’t want any of those things to happen.

One of the biggest problems people encounter with water baths is leaking. Springform pans are unreliable and aluminum foil easily gets tiny little tears when you’re wrapping it around your pan. I have a fantastic little trick I use to keep water out of my cheesecake and it works every time. See exactly how I set it up in my tutorial for a leak-proof cheesecake water bath.

A cheesecake with tin foil around it ready to bake
  • Cover the outside of the springform pan. There are several ways to do this, as shown in my water bath tutorial. This is to prevent water from leaking into your cheesecake while it bakes in a water bath. My preferred methods are to either use a slow cooker bag or a silicone pan, so that you don’t get leaking.
  • Add the batter to the crust.
  • Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • Bake! The cheesecake will be done in 1 hour 15 minutes. The center should be set, but still jiggly. It might not seem like it’s fully baked, but that’s ok! One of the other important parts of a perfect cheesecake is to let it cool gradually (and finish baking).

Let Your Cheesecake Cool

  • Leave the cheesecake in the oven with the door closed for another 30 minutes. During that time, the cheesecake will continue to bake, but also begin to gradually cool. At the end of that time, it’ll be perfectly baked! Cool, right?!
  • Continue to cool the cheesecake in the oven for another 30 minutes. But this time the door is cracked to let it cool even more. This slow cooling process helps to prevent cracks, so be sure not to skip it!
  • Chill. Finally, pop the cheesecake into the fridge to cool completely and firm up for about 5 to 6 hours. When it’s ready, take it out of the springform pan and serve it with your favorite toppings! I’ve got several listed in the recipe, but the options are endless!
A finished cheesecake with 2 slices of strawberries

Must-Have Tips for the Perfect Cheesecake

In addition to these tips, you might also like this tutorial with 10 Tips and Tricks for Perfect Cheesecake. If this is your first time making homemade cheesecake, this recipe and that tutorial pretty much guarantee success.

Ok, so what do we need to keep in mind for our cheesecake?

  1. Use a springform pan. This is not 100% necessary. However, using a springform pan makes it so much easier to remove your cheesecake and achieve a perfect crust.
  2. Use room temperature ingredients. Making sure your cream cheese is at room temperature is probably the most important step. Room temperature cream cheese blends easier and ensures that your cheesecake filling is smooth with no lumps.
  3. Use brick-style cream cheese. The tub-style cream cheese is thinner and won’t give you the same results. The same goes for the fat content – use the full fat stuff. It’s worth it!
  4. Mix the filling on low speed and don’t over-mix it. Over mixing your filling (including over-beating your eggs) will ruin the cheesecake and cause cracks. Make sure to keep your mixer set to low speed, and to only mix your ingredients until they are just combined. Pause between adding ingredients to scrape down the bowl and make sure everything gets incorporated.
  5. Use a water bath and use my secret trick for no leaks! I get it, water baths can seem intimidating! But if you follow a few simple steps, using a water bath to make the best cheesecake of your life is actually very doable. Here is a tutorial on how to use a water bath and avoid any leaks!
  6. Don’t open the oven during baking. Opening the oven door will let the hot air out and can cause your cheesecake to fall in the middle.
  7. Cool the cheesecake slowly. You can’t rush cheesecake and your patience will be rewarded, I promise! Letting your cheesecake cool properly keeps it from cracking and allows it to firm up, will give you that creamy cheesecake texture you’re craving.
A slice of homemade cheesecake with whipped cream and berries with a bowl of berries in the background

Frequently Asked Questions

I get quite a few questions about cheesecakes, given that there are so many different recipes on the site. Here are some of the most common ones.

Do I have to use a water bath?

I highly recommend it. The benefits of a water bath are plenty. It gives you a cheesecake that doesn’t crack or over-brown around the edges, doesn’t sink in the middle and stays nice and creamy.

Can I just put a pan of water on the rack below the cheesecake?

While this gives you a better result than no water bath, it’s still not as good as a water bath. For more information on the various ways of setting up a water bath, check out my guide to setting up a water bath.

How do I tell when my cheesecake is done baking?

I like to use gloves and gently shake my cheesecake pan to get it to jiggle. You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that’s jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it’s not done it. If it’s just set and still jiggly, it should be good. Learn more about how to tell when your cheesecake is done baking.

How do I remove my cheesecake from the springform pan?

After your cheesecake has cooled completely, you’ll want to run an offset spatula (or a thin knife, if you don’t have an offset spatula) between the bottom of the cheesecake and the bottom of the pan. This will loosen the cheesecake from the pan (assuming that you set up your pan with parchment paper on the bottom). Then you can push the cheesecake off of the pan. See my full tutorial for how to remove your cheesecake from the springform pan.

Topping Ideas

One of the best things about a classic vanilla cheesecake is how many options you have when it comes to toppings. Here are some of my favorite ideas:

  • Chocolate sauce – This hot fudge sauce is great with cheesecake.
  • Caramel sauce – You can make a simple caramel sauce to serve with cheesecake, or even make an elegant salted caramel sauce.
  • Fruit sauceBlueberry sauce and strawberry sauce are both lovely with cheesecake. I also have a raspberry sauce recipe if that is your preferred flavor.
  • Fresh berries – Use whatever is in season. Strawberries, raspberries, blackberries – you name it.
  • Sauteed apples – During the autumn I love cooking up peeled apples slices with a bit of cinnamon sugar, then spooning them on top of a slice of cheesecake once they have cooled.
  • Whipped cream – A dollop of whipped cream to top it all off is never a bad idea either.
A slice of homemade cheesecake with whipped cream and berries with a bite taken

How to Store Cheesecake

Cheesecake should be stored in the refrigerator. I usually leave the springform ring on the cheesecake, then cover it with saran wrap. I also add the ring back to the cheesecake if a few slices have been eaten. The springform pan ring prevents the saran wrap from sticking to the surface of the cheesecake and ensures that everything looks pretty next time you want to grab a slice! You can also store it in an air tight container, if you’ve decorated your cheesecake and can’t add the ring back on. A cake carrier works well.

Cheesecake will keep in the fridge for 5-6 days.

Can I Freeze It?

Generally speaking, cheesecake should be fine when frozen. This is a great cheesecake to freeze since it’s simple and there aren’t any toppings or anything complicated about it.

Just make sure you’ve cooled it completely before freezing. Cover it well with a couple of layers of clear wrap, then a layer of aluminum foil. When you’re ready to use it, pop it in the fridge to thaw overnight. If you freeze this cheesecake, it should be fine for at least a month.

Check out my post for more information on storing and freezing cheesecake.

Watch How to Make Cheesecake

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A slice of homemade cheesecake with whipped cream and berries with a bowl of berries in the background
Recipe

The Best Cheesecake Recipe

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 3 hours, 10 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This cheesecake recipe makes a classic, rich, ultra-smooth cheesecake. It’s seriously the best and so creamy!


Ingredients

CRUST

  • 2 ¼ cups (302g) graham cracker or vanilla wafer crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar

CHEESECAKE

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature

TOPPING OPTIONS


Instructions

Make the Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Assemble and Bake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Pour the cheesecake batter into the crust.
  6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly (how to tell when your cheesecake is done baking). 
  8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  11. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
  12. Serve with your favorite toppings. Cheesecake best for about 5 days. More on how to store and freeze cheesecake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 357
  • Sugar: 19.2 g
  • Sodium: 239.3 mg
  • Fat: 27.1 g
  • Carbohydrates: 22.8 g
  • Protein: 6.2 g
  • Cholesterol: 125.4 mg

Keywords: best cheesecake recipe, how to make cheesecake, cheesecake water bath, homemade cheesecake

Categories

This is a simple, easy cheesecake recipe that you can use over and over. Change up in all kinds of ways and serve with a multitude of toppings.

And once you’ve mastered this recipe, you can venture out to other fun versions. Here are a few favorites you could try:

Enjoy!

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180 Comments
  1. Melissa

    First time ever my cheesecake came out perfect. My family loved it. No cracks, no dark spots. 10/10

  2. Annie

    Made this for Christmas dessert with a biscoff crust, topped with salted caramel. It was so good, and didn’t crack! My family says that this is their favorite of all of the cheesecakes I’ve made.

  3. Mehjabeen

    Hi not a problem, there’s something else I also wanted to know your baked cheesecake is it more light an moist an creamy or is your no bake more

    1. Lindsay

      Well, the baked cheesecake is going to be more dense. The no bake one would be lighter, as far as texture. They are both very smooth and creamy.

  4. Mehjabeen

    Hi I did see baked cheesecake without egg so i was thinking if i could do it here or do you have another baked eggless cheesecake recipe

  5. Jenn McManus

    This was the first cheesecake I have made. It came out PERFECT! The consistency is smooth and creamy. I used the graham cracker crust and it is the perfect compliment to the filling. Followed your instructions using foil and the crockpot liner as well as the cooling instructions and zero cracks. Seriously the BEST cheesecake we’ve ever had AND I made it. Thanks for making me look like pro baker!

  6. Debbie Burger

    This recipe was exactly what I was looking for. I did add the zest of one lemon and the juice of one-half lemon.
    Served with homemade strawberry sauce.
    Taste exactly like the one at Chili’s.

  7. Kam

    I have a 10″ cake pan I saw on your cheesecake size page you would increase by a 1/3 I’m not really sure how I would do that, do you have any idea what the recipe would be if I did that?

    1. Lindsay

      So if you look at the recipe in the guide for the 4 inch cheesecakes, that’s basically a third of the recipe. It’s hard to do exactly 1/3 of the eggs, given that there are 4, but it’s fine. Just add that 1/3 of the recipe to the full 9 inch recipe and you should be good. I hope that helps!

  8. Mehjabeen

    Thanks sooo much for feedback another thing i wanted to know is i see you have tooooo many bake cheesecakes is it entirely different from one another or is everything just about the same thing an if its completely different which is your favourite or which do you prefer

    1. Lindsay

      You need the full amount of cream cheese. If you don’t have sour cream, you could replace it with heavy cream, but may need to bake it a little longer. If you decide to reduce the amount of cream cheese, I’d reduce everything by the same proportion.

  9. CJ

    I made this recipe for the first time this morning, it wasn’t bad, I did use the water wash, but the cake still had cracks in the cake, I did followed the recipe close to a T. That is really the only thing I dislike about the recipe. I also felt like recipe didn’t look the same as the photo.

  10. Nicole

    Hi! I absolutely love this recipe (I make it all the time!) but I’m still a novice baker, and I would really like to modify/play with this recipe to make different flavors (for example, my mothers friends birthday is in august, and he loves white chocolate and raspberry cheesecake! Do you have any advice for adding new flavor profiles in? Thank you so much again, I love your work and recipes!

    1. Lindsay

      I’m so glad you enjoy the recipe! You can actually find my white chocolate raspberry cheesecake here.

      As for making modifications, this recipe is actually quite forgiving. I often play with the amount of sour cream and adjust it to add other flavors. If the ingredient you add in place of the sour cream is thinner and thins out the filling, you may need to add more to the bake time. While there can be other factors to consider, that generally works well. If you look through my cheesecake recipes, you’ll notice that that is common throughout. They are pretty much all based on this cheesecake, and then modified.

      1. Nicole

        Thank you so much, Lindsay! I’ll let you know how it works out..!! I’ve been wanting to try my hands at making a matcha one for my mom as well, so I’ll let you know if I do, thank you so much for all the advice! ❤️

  11. Allison

    How in the world do you not weigh 600 lbs 😂 every recipe I’ve made of yours has been amazing and I always get requests for more. Thank you!!

  12. Jada

    Hello! I was wondering if it’s possible for me to decrease the amount or even omit the sourcream being used in this recipe? I usually use the sourcream and it comes out great but unfortunately the current sourcream I have at home has a different taste to the one I usually use and it affected the overall cheesecake taste that I usually get so was wondering what I can do because I spent a lot of money on this sourcream I bought and would rather it not go to waste. Thank you!

    1. Lindsay

      I wouldn’t omit entirely or the cheesecake won’t turn out the same. You could replace sour cream with plain yogurt or even heavy cream.

  13. Hannah

    Hey!
    I’m practicing with a couple of recipes to make a wedding cheesecake. This one was a big hit amongst friends!
    The bride wants a 12 inch topped with an 8-9inch. Any idea if the recipe should be adjusted like the time for a larger cheesecake? I assume I’ll just do the math to make it a 12 inch unless you have different suggestions for that also.

  14. Holly Newton

    I would love to make mini 3 inch cheesecakes from this recipe. What would you suggest for baking times? Please help.

  15. Pam B

    Putting springform pan inside a crockpot liner bag works fantastically . I have had water leak into the pan before. This is the first time I used the liner . It worked like a charm. I added lemon juice to your recipe because I like lemon and my husband doesn’t like any toppings on his cheesecake .

  16. Jamie

    This is the best cheesecake recipe ever. I’ve tried many times to get one just right and this came out perfectly. Brought it to the holiday dinners and there’s not a crumb left.

  17. Josephine Mullane

    I would love to make this cheesecake using some Bailey’s Irish Cream. Can I just add Bailey’s? If so, how much? I have your cookbook and the recipes and photography are fantastic. Thanks.

    1. Judy

      Just took this out if the oven and no cracks. Used a large pan filled with hot water on the bottom rack of the oven. Did not want to take a chance with the water bath. I also substituted 3/4 cup of brown sugar for the white sugar. Thanks for the recipe and tips.

    1. Lindsay

      You could add a strawberry swirl. The baking time they increase a little bit, depending on how much is being added.

  18. Renee F.

    Your recipes NEVER disappoint!! I have never made a cheesecake but knew just where to come to find the perfect recipe. It came out perfect. It looked beautiful (no cracks) and tasted even better. Everyone raved 🙂 I wish there was a way to add pictures to your reviews so others can see that with your detailed instruction, regular people can really recreate your masterpieces. Forever a fan!

  19. Nick Prigmore

    OMG!!!
    Best Cheesecake I’ve ever had!!!
    Your the Queen of cheesecake…
    I’m using your recipe’s only!
    Thank you!
    Nick

  20. Stephanie

    This was easy to follow and turned out more perfect than I could have hoped for, and it didn’t even crack! This was my first ever baked cheesecake and I didn’t need the back-up instant boxed one I bought in case I messed this up. It is thick and creamy and tastes like something I bought rather than something I made. Thank you for the step by step instructions and helping make my roommate’s birthday better.

  21. Karry

    This is one of the best cheesecakes I have ever tasted! I followed right along, first time baking one myself, and it was perfect!!
    I did change the crust. I used a golden Oreo crust. 36 cookies, crushed in food processor, and 1 stick unsalted butter. So good together!!
    I can’t wait to get it again!! Thanks for such a delicious recipe for my arsenal!!

  22. Twyla

    The BEST Cheesecake recipe ever!!! Can I bake two cheesecakes in the same oven at the same time?

    1. Lindsay

      I’m so glad you enjoyed it! I haven’t ever tried baking two cheesecakes at the same time. I expect it will make the baking time a good bit longer. Otherwise I’m guessing it would be fine.

  23. Sommer

    Great recipe! This was my first cheesecake and it came out tasting great! I did have to cook it for 2 1/2 hours though but it may have to do with our old oven. The water bath trick worked great too! I was a little worried because I found some water inside the bag when removing it but it must’ve just been from the steam while cooking. Thank you so much! Now I’m ready to make all kinds of flavored cheesecakes! 🙂

  24. Lorayne

    Hi Lindsay I noticed that your cheesescake’s call for a tablespoon and 1/2 of vanilla, is that correct? the other cakes I have made usually call for a teaspoon

    1. Lindsay

      It is correct. In my opinion 1 teaspoon is far too little to really taste the vanilla flavor in a cheesecake, which has strong cream cheese flavor.

  25. Sharon Fehl

    I followed your directions for the cheesecake and it turned out perfect.
    We all loved it. Thank you.

  26. Debbie

    This recipe sounds awesome! I’m anxious to try it for my grandson’s birthday! Was wondering if you could substitute Greek yogurt for the sour cream because of food allergies

  27. Jennifer

    This is the best cheesecake I have ever had. I made it GF but using gf gram crust and only used 2 tbsp of bobs all purpose GF flour instead of reg flour.

  28. Sarina

    When thawing out a cheesecake from the freezer, does it need to be taken out of the Saran Wrap & tin foil first?

    1. Lindsay

      You could do it either way but might take it off before thawing in the fridge. You could put it into an air tight container if you have one big enough.

  29. Eileen R.

    My spring form pan leaks even with the foil making for a soggy crust. Can I place the pan in a plastic bag meant for roasting instead? I would just fold the sides down.

  30. Trish

    I followed this recipe as written. It did not crack. I thought it tasted better the next day. It is very easy to make. I made sure I did not overbeat it.

  31. Alyson Baker

    What happened to your older recipe that did not call for a water bath? I made it every year for Christmas Eve. It comes out beautifully and my family loves it! Can you please send me the recipe —- or us this the same, but just skipping the water bath. The link I have to your older classic cheesecake recipe is broken. I am so bummed. Please help!

    1. Lindsay

      Wow, that was updated a long time ago. It’s actually the exact same recipe as this, but without the water bath. I just prefer using a water bath so that the cheesecake doesn’t brown and fall in the center.

      1. Alyson Baker

        I never had that issue with your recipe without the water bath, so I’m SO glad to hear this! Thank you! Merry Christmas!!!! And thank you for a lovely recipe that has become a part of our family Christmas Eve tradition ❤️❤️❤️

  32. Nicolette

    I made this cheesecake bc my dad made the best cheesecakes, but I never got his recipe, and now he is gone. It was simple and delicious, when I read your recipe with the vanilla wafers it reminded me of his. It came out perfectly! Thank you!

  33. Brenda Rodriguez

    Absolutely love your recipe! I was just curious I have seen other recipes not call for flour. What exactly is the purpose for it and would you say there is a huge difference between having flour and not having flour?

    1. Lindsay

      Glad you enjoy it! The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You can certainly try it without it and see if you notice it.

  34. Nancy

    This recipe was fantastic! I was very nervous as I’ve never made a cheesecake before nor do I bake. Luckily I could easily follow the recipe, although I did have to google a few things along the way. Would be great if there was a video attached.

  35. Gale

    This Receipe is the Bomb!
    I made this Cheesecake for someone and they Loved it.! They want me to make it in a Sheet Cake Pan. Is this Possible? And, if so, how much do I Need for Ingredientss. Please Help!!

  36. Anne

    Definitely a winner! Made this in a 9” springform pan for a family gathering and it was a big hit! Followed the instructions to the letter and this was literally the first cheesecake I’ve ever made in my decades of baking that didn’t have a single crack! Absolute perfection! This will be a family regular!

  37. Mayanka Khetarpal

    HI Lindsay,

    A small request if you can you please do a small video showing how you remove the cheesecake from the mould. That’s something which everyones struggles with and I’m sure it will make life easy if you can help.
    Thank you,
    Mayanka

    1. Lindsay

      The cheesecake should be firm enough after cooling that you can remove it easily. I’d check out the video for this lemon blueberry cheesecake. It’s right above the recipe and at about the 8 minute mark, I show you exactly how I remove it from the pan.

  38. Tia Sears

    I’m planning on making a mixed berry cheesecake and was wondering if this recipe would be good base for that. Will it be sturdy enough to add in a swirl of cooked mixed berries? If so I was thinking of doing that step similar to your white chocolate raspberry cheesecake recipe, which btw yummm! 🤤

      1. Tia Sears

        It turned out amazing with a mixed berry swirl! I paired it with your graham cracker crust and the whipped cream cheese from your red velvet recipe. I love love love your recipes!

  39. La Toya B.

    I made this for Thanksgiving 2020, and my family loved it. I followed the recipe exactly and it came out wonderful. It was smooth with no cracks, I also made the homemade caramel sauce and added toffee chips it was delicious. I will definitely be trying more recipes especially the cheesecake ones. Thank You

    1. Lindsay

      I haven’t tried it, but that should be fine. You may just need to bake it a little longer because of the thinner consistency.

  40. Ankita

    Can I halve the amount of sour cream and add extra cream cheese? I don’t want the cheesecake to be too sour. Or will it not be too sour even if I add the same amount of sour cream? (I’m going to top it with a caramel topping so I’m trying to work out the flavours, sorry!)

    1. Lindsay

      I don’t think it’s sour with the sour cream and don’t typically get feedback from people that it’s sour. That said, you could replace some or all of it with heavy cream. You just might need to increase the baking time a bit.

    1. Lindsay

      It’s hard to say if you did anything wrong. I would describe this as thick and creamy, so it’s possible that it’s correct.

  41. Melanie

    I have made many cheesecakes over the years, but have never had one turn out as perfect as this one. I followed all the directions and was not disappointed. I served it with a blueberry sauce made with fresh picked wild blueberries. I finally know how to make a cheesecake that doesn’t sink and crack!

  42. Rebecca

    I love your cheesecake recipes, but I am cooking for one most of the time and like to experiment. Do you have any recommendations/rules of thumb for converting your recipes to make 4in mini cheesecakes? Thank you!

  43. KJ

    It was my first time to bake a cheesecake. I followed your recipe and instructions. The finished product was perfect! Thank you for sharing this. 

  44. Yashika

    Hi Lindsay,

    I made the cheesecake and it was delicious. Everyone loved it. I added caramel and toasted pecan nuts as a topping. I need to work on trying to even the sides- the crust was too thick on some parts of the base going up to the sides.
    This is my go to recipe going forward.

  45. Michelle

    Hi! I tried your mini cheesecake recipe and it turns out GREAT. Now I’m going to try out a full cheesecake for the family. I am worried about putting it in a water bath though.. is it possible to do it without one? And how will that effect cooking time? 

    1. Lindsay

      Glad you enjoyed the minis. You can bake this cheesecake without a water bath, but as I mention in the blog post, it will brown around the edges, fall in the center while cooling and likely crack. Not my recommendation. If you try it thought, you’d want to bake it for less time – closer to an hour.

  46. Rhonda

     I followed both filling and crust recipes to the T but when I took my pie out after cooling in the oven, butter was in the bag.  Not sure what happened. Also it’s still a little warm around the sides, was it ok to go ahead and put in the refrigerator?  Overall, great recipe!  

    1. Lindsay

      Yea, that can happen. The amount of butter in the crust shouldn’t leak, but from time to time I get that too. And yes, you can put in the fridge when it’s still warm, that’s fine. Glad you enjoyed it!

      1. Brenda

        Fabulous recipe – delicious! I made it with a Graham wafer crust. For some reason, the butter leaks (10 Tbsp,)but does not affect the taste. I will reduce to 8 Tbsp. next time to determine if that affects the crust. I used your water method but placed the springform pan into a larger pan and then placed into another larger pan filled with warm/hot water. Luckily I wrapped the bottom of the springform pan with foil; the foil caught the leaking butter. 

  47. Naukri

    I am completely new to cooking and i tried this recipe. I was hoping to get something as you have shown as the end result but what i made was nowhere close to this. I think i need to start with some basic recipes haha.

  48. Lindsey

    I made this for a large family get together and it was FANTASTIC!  It looked exactly like the picture and everyone raved about the taste!  A few people even said it was the best cheesecake they’ve ever had.  This will be my go-to recipe for sure! 

  49. Angela

    Awesome recipe! I made this with a graham cracker pecan crust with a touch of cinnamon in the crust! Heaven on a plate! No cracks and the texture was perfect. I will be making a wedding cheesecake in a few months and just found the perfect recipe. Thanks for sharing

  50. Lynn Morey

    I made this cheesecake for a family dinner right after Christmas and it was a total hit! I offered chocolate and raspberry drizzle. It was rated by family as “the best cheesecake they’ve ever had”. Many requests for birthday cheesecakes for this coming year! I’m going to try the white chocolate raspberry flavor this weekend for my husband’s birthday. I found the crockpot liner method and found it to be flawless. Thanks for a great recipe for an exceptional cake!

  51. Julie G

    I’ve been making cheesecake for 35 years. It’s my absolute favorite cake. I wanted something with a greater crust to filling ratio so I tried this one. Oh My Gosh….I’m blown away!  Used brown sugar in the crust which gave it a great flavor. It baked beautifully, not a single crack. I’m with you on using a water bath and slow cooling method. It’s what works best.
    The filling was creamy and delicious. So easy to make. 
    I’ve never used parchment or nonstick spray but it’s the best way to go. It cut so perfectly!!
    There’s no turning back now. This is the perfect cheesecake recipe. The variations are endless. Next time I’ll add just a bit of lemon juice since I love that flavor in it too. 
    You are a wonderful baker. I’ve used many of your recipes. Keep up the great work!! XO

  52. Jenny

    I just love your cheesecake recipes!  I have made 5 of your recipe’s and just made this one tonight and it turned out beautiful.  I decorated the top with your whip cream recipe, cookie crumbs and white pearls, like you have done with other recipes.  Thank you so much for sharing your recipes and tips.  I am going to try the Chocolate Covered Strawberry Cheesecake next!!!

  53. Ashley.

    Is the cake supposed to be loose after the full hour of cooking? It’s still not as solid as other cheesecakes I’ve made at higher temperatures so I’m nervous. I’m assuming the 6 hours of cooking should fix the consistency. 

  54. Cheyenne Reser

    This was my best cheesecake yet! I used some dry monster cookies that weren’t getting eaten as the crust and it worked amazingly!!! Thank you! I did not use a water bath I just used my oven roaster and it came out visibly perfect! Cuts perfectly too!

  55. Cindy

    This looks so good! Could I put the cheesecake filling in a pre-made pie crust? I have one on hand, but I’m assuming this would overflow. Maybe make two pies or cut the ingredients by 2/3? I don’t have a springform pan and am trying to save some time by not making the crust. Thanks!

    1. Lindsay

      You can, I just haven’t done it before so I’m not exactly sure what adjustments to make. I’m guessing you could fill 2 to 3 of the pans. I’m not really sure about baking time. I hope you enjoy them!

  56. Varun Sharma

    I made it yesterday and it was so delicious. My sister loves this recipe. Thanks for sharing with us.

    1. Lindsay

      I don’t. I actually haven’t made a 6 inch cheesecake before, so I’m not sure what the exact adjustments should be.

    1. Jats

      And another worries that i have is that, is it okay for me to leave the leftover cheesecake fillings on the counter at room temperature while waiting for the first batch cheesecake to cook? Fyi i will be doing 2 batch of this cheesecake

      1. Lindsay

        It takes quite a while to bake. I’d personally suggest making the two fillings separately, but if you want to make them at the same time, I imagine it would be ok on the counter for that amount of time. I haven’t done it though and it’d be sitting out a while. Use your best judgement.

    2. Lindsay

      The flour prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You don’t have to use it, but I like the texture. It’s not cakey, at least not in my opinion.

  57. Athena

    I have never made a cheesecake before this one…successfully!!! This is the BEST recipe. I made two perfect cheesecakes and they are phenomenal. Creamy, sweet and no cracks! I followed the recipe to the letter and they turned out marvelous!

  58. Cathy Jardine

    I live in Canada and so far have not found the crock pot liner bags here, however I was able to buy some when in Hawaii in Feb. I bought 2 packages of the small size, perfect for my springform pan. What a fabulous tip, made it so easy to do a water bath for my sons peanut butter chocolate birthday cheesecake. I double bagged it, just in case but no leaks so will reuse the outer one. Thank you for sharing this tip. Had no idea crock pot liner bags even existed.

    1. Zee

      I have a dumb question. For the vanilla wafers, do we measure the 2 1/4 as whole cookies or after they’ve been pulsed into crumbs. Thank you. 

  59. Lisa Darling

    I love your recipes, but something has changed on your website. I always was able to copy the pictures so I could print the recipe, but now the website will not let you copy the pictures. Can you fix that? Just made your no-bake lemon cheesecake – wonderful!

  60. maria

    Hi, I would really like to know what knife you use for the clean cuts?
    Love how all yours have such a nice clean look.
    Also is there a secret to getting the crust up as high as yours, I have difficulty getting it to
    stay that high..?
    Thanks so much for your reply..

  61. Vivian Dsouza

    This looks great, I’ve been trying to work out what to feed everyone at a summer picnic and this looks perfect! Thanks for the recipe

    1. Lindsay

      My cheesecake is always sturdy enough once cooled that I can balance it in my hand while I slide the paper off.

      1. Irina

        Hi Lindsay! I tried the recipe and everything turned out great, except that I thought I packed it well before putting it in the oven, but the water got into the springpan. What can I do ? The crust is soaked, but the cheesecake seems alright.

      2. Lindsay

        It should still be fine. I’ve had water get into my crust before and it may lose a little bit if it’s crispiness, but it’s usually fine. If you aren’t serving it right away, you could take it out of the springform pan after it’s cooled and the crust will dry out a little bit.

  62. Mama reya

    Hello lindsay how are you
    Yesterday I made the cheesecake but when i off the one instead of leaving it 1 hour it stay in the water bath in the oven 2hours and hapf coz i forget it i was so tired so i slept on the sofa
    Just need to know if rhis will affect the taste coz am taking it today to mom’s gathering

    1. Lindsay

      Did it cook for an extra hour, or was the oven off and cooling for an extra hour? If it was cooling, it’s probably ok. Unless something looks horribly wrong, I’m going to guess it’s fine.

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  63. Rebecca

    HI Lindsey! I love your recipes and your index is my go to, but for some reason I am unable to see any recipes on your blog! Help!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

      1. Suri

        Can I make this recipe with 4 inch springform pans? And if so, how long should I bake for? Thanks!

      2. Lindsay

        I’m sure you could. I’ve just never made a cheesecake that size so I’m not sure how to advise.

      1. Lindsay

        I wouldn’t necessarily recommend it. I haven’t tried it, but it would take longer for both to bake with two in the oven.

  64. Mike Zuna

    Please somebody help me,how to get the recipe
    Been tried many times,scroll down a thousand times and nothing work.
    Thanks.

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  65. Mike Zuna

    Hi Lindsay,
    Hoe can I get the recipe?
    Scroll down many times but still not see the recipe.
    Please help.
    Thank you

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  66. Andrew Jones

    We have a large family that gets together pretty often. Any tips for increasing cheesecake recipes without messing everything up? For instance, same thickness but 10 inch pan: does that increase cook time? 

    1. Lindsay

      Changing pan sizes is a little tricker, largely because I haven’t worked with other sizes much so I’m not really sure about ingredient adjustments. You would need to increase the baking time though though. I’d try another 15 minutes and then check it and go from there (assuming you had the same thickness of cheesecake). If you don’t adjust the ingredients, you’d probably reduce the baking time a bit.

  67. Linda Legg

    Since using your tips * the crockpot liner and 30 minutes with the oven closed then 30 minutes with the door cracked, I have made so many perfect cheesecakes. My husband thanks you so much! Blessings 

      1. Lindzee Meltzer

        Hi there!!

        The timing on these 9” cheesecakes are perfect and I feel so confident making them!!

        How long should a 6” bake for?

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29