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BEST Cheesecake Recipe EVER without the Water Bath!
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This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…read through the 1600+ reader reviews in the comments and see that my method has been successful for many others as well.
Not into the whole baking thing? Check out my No-Bake Cheesecake! Looking for a holiday cheesecake? Try my delicious Pumpkin Cheesecake. See all of my favorite Cheesecake Recipes.
Seriously, this is the BEST Cheesecake Recipe
I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.
Why Do Cheesecakes Crack?
There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:
How to prevent air bubbles in Cheesecake
When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.
How do we do this?
- Crack all four eggs into a bowl
- Whisk with a fork before adding them into the cheesecake batter
- Stir in the eggs last and mix until they are just incorporated
- Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible
How to prevent lumps in Cheesecake batter
- Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.
- Be diligent in scraping the sides of the bowl.
- You want to ensure the cheesecake batter is lump-free before adding in the eggs.
How to bake and cool Cheesecake to avoid cracking
Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.
Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.
Is a water bath necessary for a cheesecake?
NO! Use this recipe, and save yourself a headache! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!
So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.
Cheesecake Ingredients
Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.
- Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.
- Granulated Sugar: to sweeten the crust and the filling.
- Melted Butter: to hold the graham cracker crust together.
- Cream Cheese: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.
- Sour Cream: adds an extra tang. This also needs to be at room temperature.
- Vanilla Extract: for flavor since this is a classic cheesecake.
- Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in.
Make sure your cream cheese is fully softened before mixing. I like using a sturdy set of mixing bowls like these so everything blends smoothly without overmixing.
How to make a Cheesecake
If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.
Step 1: Make the Buttery Graham Cracker Crust
Stir graham cracker crumbs (store bought or crumbed yourself in a food processor), sugar and melted butter together and press into a Press the crust into a 9-inch springform pan. This is the pan I always use for cheesecake because it releases cleanly without breaking the edges. Bake for 7 minutes in a 350° F oven. Set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, mix very soft cream cheese together with the granulated sugar using a hand mixer or stand mixer until smooth, this helps avoid lumps and gives you that creamy texture. Stir in the vanilla and sour cream.
Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.
Step 3: Remove Air Bubbles
Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.
Step 4: Bake the Cheesecake (without a water bath!)
Pour batter into the graham cracker crust in a 9-inch springform pan, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time!
Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing.
At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Do I Have To Use a Springform Pan?
The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.
Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.
I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.
Step 5: Refrigerate & Serve Cheesecake
Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.
Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Best Cheesecake Toppings
Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:
- cherry pie filling
- fresh berries like strawberries or raspberries
- strawberry sauce or blueberry sauce
- chocolate shavings, chocolate ganache, or chocolate sauce
- whipped cream
- lemon curd
- salted caramel sauce
- peanut butter sauce
For more ideas for your special occasions or next dinner party, be sure to check out all of my other cheesecake recipes here.
Tools You’ll Need
You don’t need anything complicated to make this cheesecake, but having the right tools makes the process smoother and helps you get that classic, creamy texture every time.
9-inch springform pan
This is the most important tool for this recipe. It allows you to remove the cheesecake cleanly without flipping it or damaging the edges.
Hand mixer (or stand mixer)
Using a mixer helps create a smooth, lump-free filling and prevents overmixing, which can affect the final texture.
Mixing bowls
A sturdy set of mixing bowls makes it easier to combine ingredients evenly and keep everything organized while you work.
Best Cheesecake Recipe
This is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!
Equipment
- 9" Springform Pan
Ingredients
for the graham cracker crust-
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
for the cheesecake filling-
- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350° F.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
- Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Video
Notes
If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.
Nutrition
Calories: 573kcalCarbohydrates: 40gProtein: 9gFat: 43gSaturated Fat: 24gCholesterol: 194mgSodium: 469mgPotassium: 192mgFiber: 1gSugar: 32gVitamin A: 1606IUVitamin C: 1mgCalcium: 125mgIron: 1mg
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How to store Homemade Cheesecake
Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.
How to store Cheesecake in the fridge
After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week.
How to store baked Cheesecake in the freezer
If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.
To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.
Best Homemade Cheesecake Recipe FAQ
What is the difference between New York style cheesecake and regular cheesecake?
New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.
How can I adjust the crust ingredients to get a thicker graham cracker crust?
If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.
More Cake Recipes to Try:
- Strawberry Cream Cake
- Black Forest Cake
- Molten Chocolate Lava Cake
- Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
- Dark Chocolate Cheesecake (Cheesecake Factory Copycat)
I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
I’ve made this several times and it’s what everyone requests I bring to get togethers. I’m making it for Father’s Day tomorrow on request of my husband!
I am a 77 yr old man and have been making cheesecakes since I was about 17. My first one was Company Cheesecake out of the old Betty Crocker cookbook. I have made so many recipes over the years but none of them even come close to your amazing cheesecake recipe. Follow it to a tee and enjoy the BEST looking cheesecake you have ever eaten. I am making my 4th one tomorrow since finding your recipe last month. Thank you so much.
10/10 no notes. Legit the best cheesecake ever. Followed to a T came out perfect!
I’m making two and didn’t think about the tiered temperature. Is it okay to let one sit on the fridge to be done at a different time?
Best recipe I’ve ever made. I always get compliments on how good this cheesecake tastes.
Best cheesecake I’ve ever made, and some say it’s better than Junior’s in NYC!
I usually make this a few days to a week earlier and freeze until the day I need it, and then put on an apple filling with caramel strewn across top!
I made this recipe exactly how its posted and it came out absolutely amazing! I do suggest a thicker crust but that comes down to preference. Thank you for an easy to follow recipe because otherwise I wouldnt have felt confident enough to try!
Best and easiest I’ve ever made, THANK YOU.
You are correct. This is the best cheesecake ever! It’s so rich, so creamy and dense. The taste is exquisite. It looks just like your picture. I can’t tell you how much this cheesecake is requested. Thank you for this fantastic cheesecake recipe and no water bath!
This is a foolproof amazing cheesecake recipe! I’m made it a dozen times and it freezes really well too. I’m wondering if anyone has ever flavored this with almond or coconut? Do you think adding extracts would change the bake?
I use 1 tsp. Vanilla and 1 tsp. Almond extract. Delicious.
Oooohhh I bet if you use almond extract, an almond cookie crust would be so good!
Could u add in choc chips or like m&ms before baking?
First time posting a comment for a recipe in my life! But this one was too good to not comment. Best cheesecake recipe hands down! Easy and comes out perfect every time. Made it prob 10 times. Tasted perfect! Follow directions exactly and it will be perfect!
My 17 yr old made this for Mother’s Day yesterday and it turned out great! She put some raspberries and raspberry sauce made with warmed up frozen raspberries and a pinch of sugar. It was as good as Cheesecake Factory. My only recommendation would be to change the crust a little. My husband loved it but it was a little too rich for me.
Only thing different I do is at the end I mix 8 oz sour cream with 1/8 cup sugar and put on top. Bake another 5min . My family likes the contrast in the tang. Love this recipe overall out of all the others I’ve made the past 50 years. 🥰
Can I make this cheesecake with “NO” crust?
I’m wondering the same. I want to add this as a layer inside my chocolate cake. im just going to do it. Will let you know the results!
I have made this cheesecake four or five times. It’s now a family favorite and requested for birthdays. HIGHLY recommend!!
This cheesecake is not hard to make at all. Just time consuming but well worth all of the time put into it. I made this for my daughter’s birthday in January and it was hands down the best cheesecake I’ve ever made! It turned out absolutely perfect! I followed the directions to a tee. I am currently making it again for my daughter’s-in-law birthday and am hopeful it will be just as good. The first time it seemed to take a little longer than mentioned to get all of the air bubbles out as they seemed to reproduce or something! I may have mixed the eggs in too long. This time, I just threw caution to the wind and didn’t tap the bowl quite as long and it did seem like all of the air bubbles popped. (Fingers crossed!) I will definitely make this my go to recipe.! Thank you for putting it out there!
I make cheesecakes regularly so I am a cheesecake snob, this is the BEST NY recipe, always comes out perfectly with a lovely texture.
Flavor was perfect, mine cracked when I was doing the 1 hr cool in the oven… but good thing we taste with our tongues not our eyes!
My first time making a cheesecake and it turned out perfect!!!! It’s gorgeous and no cracking! Took it to a party and everyone said it was the best cheesecake they’d ever had. Move over Cheesecake Factory, no more orders from my family.
I’ve made this cheesecake twice and it is absolutely delish and so creamy! Question: I want to make two at once; can I cook them at the same time and if so, should I adjust the baking time? Thank you!
My absolute go to! Made me famous for cheesecakes at every holiday! Easy to follow and delicious!
I can’t wait to make this! I need it to work in a 6” cheesecake pan. Do you know how my baking time might be affected? (Obviously I will need to use less batter lol!)
This is my go-to cheesecake recipe and it always wins the crowd! Have you taken this recipe and made them into mini cheesecakes? With the recipe calling for a 9-inch springform pan, I was thinking about splitting it into two 4-inch ones. I’m just not sure about the cooking time.
Love that this is your go to thank you so much! 😊
Yes, you can absolutely turn this into mini cheesecakes or use smaller pans. Splitting the batter into two 4-inch pans should work well. The biggest change will be the baking time, since they’re smaller, they’ll bake faster.
I’d start checking them around 20–25 minutes, then keep an eye on the centers. You’re looking for the edges to be set with a slight jiggle in the middle. They’ll continue to firm up as they cool.
If you try it, I’d love to hear how they turn out!
Hands down my go to cheesecake recipe! It’s quick to learn and easy to follow! Works everytime if you follow the steps. Beautiful looking cheesecakes in the end!
I’ve made this recipe 7 times so far and no cracks. Everyone loves this cheesecake. I’ve got one in the oven now for a get together tomorrow. I sat the cheesecake mixture out on counter a lil longer than usual because my crust was not cooled enough. So…this one may crack because of the delay in putting in the oven I feel like. Time will tell. Gotta few hours left. 🥰
Can I make this recipe into a Key Lime cheesecake?
Not yet—but that sounds like it needs to happen 👀🍋 Would you want it more tart and classic, or creamy and mellow? I’m adding this to my list!
Please do!! Tart or mellow would be awesome!
Tart using this recipe. I love this recipe.
Cheesecake
Best cheesecake i have ever made and this is my 6th cheesecake from this recipe and it is awesome!!! Thank you you took the dread out of making a cheesecake.
this was the best cheesecake I have ever made great recipe.
Great cheesecake! I did have mine cracking within 45 mins of it baking in the oven which was frustrating. The flavour and texture are amazing though!
I’m so glad you enjoyed the flavor and texture, that’s the most important part! Cheesecakes can sometimes crack as they bake, especially if the oven runs a little hot or the batter gets slightly overmixed, so you’re definitely not alone there. The good news is it doesn’t affect the taste at all, and a topping of whipped cream or chocolate ganache usually hides it perfectly. Thanks so much for making the recipe and taking the time to leave a comment!
My first time making a cheesecake but it turned out perfectly. Gorgeous and delicious too!
This is my go to cheesecake recipe. If I’m making a flavored cheesecake I still use this recipe and add zest, different extracts and even added key lime juice and it was still perfect.
Turned out great!!!
Perfect and yummy every time!! One of my most requested by family!! Thank you for the recipe!!
I haven’t tasted it yet but it definitely cracked on top. Hopefully it’ll still taste good.
Absolutely fabulous! I’ve made this recipe so many times, I still get compliments on it!
I’ve made this several times and each time it’s been amazing! My family knows if I’m bringing cheesecake for a dinner, I need the day before to “babysit” the cheesecake! Totally worth it🤗
This is my go to recipe for cheesecake! The texture of this cheesecake is excellent, and just as good as other recipes I’ve made that use water baths. (I hate using a water bath lol) I make this at least once per year for my fiance’s birthday
Help! I followed the directions exactly as described and when it was time to take it out of the oven, it had sunk and there were random holes in it. It also didn’t feel firm. Is it supposed to feel firm?
My favorite cheesecake recipe ever it turns out right every time
I followed the directions and was worried if it would come out right. It did! It was perfect and delicious.
This is the best ever. If you can’t make this you should just give up!🤣
I love this recipe! This is the only recipe I utilize to make cheesecake. It’s a little more time-consuming because there’s no water bath, but not by much.
I don’t even care about cracking! The top priorities for me are taste and texture and this recipe is a 5-star on both accounts. I made half the recipe because I only had 2.5 bricks of cream cheese so I baked it in a glass pie plate. Perfect.
best cheescake ever, I’ve been making it for a while. my family loves it.
Sorry I ment to give it 5 stars. I’ve made it several times and everyone loved it ,
How can I make this into a key lime cheesecake?
Nothing about this recipe worked for me and I followed the instructions precisely. The crust burned, the cheesecake cracked horribly, and it tasted disgusting. I do not recommend.
This turned out so well! I substituted gluten free graham crackers and dairy free cream cheese, sour cream, and butter because of allergies, and it still turned out amazingly!
This is the best cheesecake recipe. I make 4 of them for our company Christmas party and every year and it never fails that I get requests for the recipe. Everyone loves it.
Simply the best cheesecake I have ever made, but I added a teaspoon of freshly squeezed lemon to give it even more zest…..love, love, 💘
Positively decadent. I’ve been making this cheesecake for years and you won’t find a better cheesecake than this one. My only complaint is it takes too long to cool and refrigerate before eating.
love love this recipe have made it for years
I’ve made this 20+ times and I’ve been playing around with the recipe to get the perfect cheesecake. I use fresh eggs and they tend to be a little smaller so I use 5 eggs. I put the pan on a cookie sheet and put a ring of aluminum foil around the pan to to act as a shield so the edge doesn’t over cook. I also bump the cooking temp up by 5 degrees and added 5 minutes to each of the first two times. I found the center would be under done with the original temps and times but that could be just my oven. I made it yesterday and it came out perfect. No cracks and perfect texture through out.
I was always told that I make the best cheesecake. I was mistaken. This recipe is the Best Cheesecake ever! I followed the instructions and the cheesecake was fabulous. Highly recommend.
Frustrated to see a giant “Y” crack in the cheesecake when I opened my oven. I followed the directions explicitly. I still give it 5 stars though because the taste was really really great. I will make it again because the taste was great, and no one minded the crack but me lol. I will look into a water bath next time.
This recipe turned out beautifully in terms of no cracking and good flavor. But we found it to be too much cream cheese. It was very dense. I would definitely try 32oz of cream cheese and a little less sugar next time with the same technique.
Absolutely the best cheesecake EVER! I loved making this. It isn’t a quick recipe, but it’s not hard, and it was worth every minute of prep and cooking time. It cooked perfectly – no cracking, and was the hit of my Christmas dinner! I added a caramel sauce and toffee bits, and OMG – one of the best desserts ever, and definitely the best cheesecake I’ve made. It will definitely be in the rotation for me. Next time – blueberry sauce!
Laaawwwwddd have mercy!!!! This is undoubtedly the BEST cheesecake recipe I have ever tried. Third time making it and everyone raves about the texture and flavor. I consider myself a cheesecake connoisseur, and this is top notch. I have to stop myself from making this and only for special occasions because I would end up on my 600lb life. Follow the instructions and you will end up with a godly dessert!
I was so disappointed to open my oven after following this recipe exactly and see a y shaped canyon in my cheesecake. I don’t know if my oven ran a little hot or what. I was super careful to not beat in any air when mixing. I am an avid baker and usually don’t have mistakes like this. I’ll cover it with whipped cream and strawberries.
This is the third time I’ve made this cheesecake. Nice! No crack! This has to be the best cheesecake I have ever made and everyone loves it. Just follow the directions and it will be perfect every single time.
This cheesecake is the very best for novice bakers and comes out perfect every time.
I reread the recipe over and over to get it right and find there is nothing that compares to finished cheesecake than Lauren’s recipe!
Gonna try other recipes by Lauren
I’ve made this cheesecake several times and it comes out perfectly. I highly recommend this recipe. If you follow the instructions you will have a perfect cheesecake too.
Best ever!!!!!
My family says this is the creamiest most delicious cheesecake! I find it so easy to make. It is holiday favorite! I’ve been told to open a cheesecake store!
can I replace the sour cream with heavy cream?
really the best cheesecake ever according to hubby. my kids and hubby argued over the last piece. so making another one 😅
If I wanted to add crushed up Oreos to make this is a cookies & cream cheesecake, would it still come out okay?
In the past month I’ve made 2of these cheesecakes. With Christmas coming, I’ll be making 2 more. One with a cranberry pineapple topping and the other with a salted caramel walnut. I can’t wait for them and neither can my family..
Yes, I’ve done it. Just fold it in, don’t over mix
This is the best cheesecake I’ve ever made and it was a last minute pivot from a water bath cheesecake recipe when I realized I didn’t have the correct size tin foil. My 70+ yr old brother said it was the best cheesecake he’s ever had!
Best cheesecake ever!
This is the only cheesecake recipe you will ever need! Been using this recipe for a few years now and it is easy & delicious. It’s fool proof. Everyone in my family loves this cake and puts their requests in early! I always change up the crust (cinnamon graham crackers, Lorna Doones, plain graham crackers with crushed roasted almonds…it all works). 😊
20/10 made it a bunch of times, it came out perfect every time. Just make it!
This is the second time I make this wonderful cheesecake, this time though my crust stuck when cutting the cheesecake. I followed exact instructions and had it in refrigerator overnight. Please help!
Hi,
could I put caramel sauce between the crust and creamcheese?
I wouldn’t. Caramel burns easily when heated. I would make it a topping after baking.
Fantastic recipe, thanks!
First time making cheesecake so followed to the letter. It came out perfect but definitely prepare yourself for time it takes to make.
Also, you cannot blend this enough, in my opinion. I definitely could’ve made it creamier with more blending.
The taste was amazing though. The lack of water bath definitely took the intimidation factor down.
Cheesecake
I use your recipe every time I make cheesecake. But, I add orange zest a splash of orange liqueur and I make them in tarts. The extra filling then gets baked in silicone muffin molds for some cheesecake dessert magic! Thank you! We love this recipe!
Never do I ever write reviews. This recipe deserves my time. I have used this same recipe countless times and always with consistent results, no cracks! Its amazing, the technique is perfection and thank you Lady for sharing! Sharing is caring! Shhh I wont tell how easy this dessert is to make! It literally tastes like heaven also, cherries on top only.
I gave this 5 stars based only on the recipe. As of now, it is in the oven for the final hour. It looks just like the picture. I did the extra crust, so I’m looking forward to trying that. I have to admit, I kind of like the ones with the slightly browned top. I’m sure I can achieve that with a torch. Or maybe I’ll just leave it. I’m not real big on toppings. Maybe some ganache or a couple of cherries. But that’s it.
I followed exactly. not only cracked, there was a canyon in the middle
I had a very large crck in the center as well. 😟
This is an absolutely wonderful recipe, I have used it several times. I am hoping to use the recipe in a tiered wedding cake and am looking for a bake time for a 6″ cake (using less batter) any advice?
Absolutely delicious!
This is my families favorite treat. I make it for birthdays and holidays. The best part of the no water bath needed. Thank you.
It truly is the perfect cheesecake! Only modifications I make are adding 1 whole vanilla bean and I use Nila wafers instead of graham crackers for the crust (my family’s preference). There are never any leftovers!
Made for the first time. I only had an 8 inch springform so I only used 4 blocks of cream cheese. It is cooling in the oven and no cracks. It looks beautiful. I will take it out in 1 hour then finish cooling on the counter.
It did rise above the top of the pan so do you think I should cut 1 egg also?
i made this cheesecake about a dozen times now. today , it was my son’s birthday. he loves cheesecake, and he loves chocolate /peanut butter. so I used 3 1/2 8 oz blocks, and 1 bup of peanut butter. for the crust , I use chocolate graham crackers , and a tablespoon of peanut butter, as well as the butter and sugar required for regular graham cracker crust.
i ten made homemade whipped cream. and grated lindt dark chocolate in top of the whipped cream. . my son said it was the best cheesecake cake he’s ever had. thank you for inspiring me.
Best cheesecake ever. My family always request this dessert. Only problem is we want more. can I bake 2 at the same time? Would the cooking time need to be adjusted?
Simply amazing recipe! I just made it and will freeze it for the holidays. Thank you!
This is the best cheesecake ever! I have made this recipe at least a dozen times and it turns out perfect every time!!! I made this cheesecake with a fruit top, kiwi, peaches, blueberries, blackberries and strawberries, to donate to a dessert auction and is sold for $1250!!! I was flabbergasted! One thing I would caution everyone who is going to make this recipe, make sure your oven temperature is correct. I helped a friend make this cake, her over temp was off, too hot, and her cheesecake cracked. Mine never has as I have an oven thermometer for adjustments.
Yeah, I have to drop my temp 5 degrees every time I bake. Mine runs hot.
OMG‼️ This was my first time making a cheesecake and I’ve seen so many different posts about how to bake them or whatever. But I used your recipe and it’s CHEFS KISS. Not a single crack and it tasted amazing and my family is already asking for ones for the holidays. I will double up on the crust next time tho but 5 stars easily.
This is the best of all the cheesecake recipes I have tried! Not once has it cracked either!Do you know how I would adjust cooking time for 4 inch cheesecakes? I want to make Christmas treat boxes and this would be a perfect addition but with so many cooking steps I’m not sure how to adjust! Thank you for this delicious recipe!
it definitely doesnt crack and it comes out creamy for sure. unfortunately it is sour, too tangy, its like eating a slightly sweet bar of cream cheese. it definitely needs way more sugar. id say at least 1 3/4 of a cup if not 2.
Perhaps it’s the sour cream. It’s only half a cup, but that may be enough to make it tangy.
This is by far the best cheesecake recipe I have ever made. I make it for every holiday. Every one asks for it. Even a few friends ask for one for themselves throughout the year . Oh, and no water bath is fantastic. Also, I have never had it crack on me! Bless You! ❤️
Hello , this is the 10th time making this cheesecake recipe , and I experiment with the crust and toppings . this time, it’s graham cracker, toasted coconut, cocoa, butter, grated 70%lindt chocolate bar, half the bar. then when the cheesecake is cooled, I’m making Haupia with toasted coconut, real whipped cream and more toasted coconut and the rest of the lindt chocolate bar sprinkled on top . thank you so much for this recipe , and the inspiration .
I’ve been using this recipe for years and still the best cheesecake recipe
I love this recipe and get so many requests for it! Turns out perfect with no water bath!
Excellent!
my go to cheesecake recipe. never fails me. my son is asking for his own and I would love to half this. would cooking time and temp be the same? anyone ever tried this?
I have halved the recipe & put it in my 8” springform pan & then still followed instructions on baking time & temp. Worked great!
I’ve made this recipe more than a dozen times now and it’s perfection every time.
No cracking, tastes great (can be very rich) and lots of compliments at the potlucks
Absolutely delicious, but I’ve ended up with large cracks despite following directions exactly.
Over the past two weeks I’ve made this recipe five times because I was asked to make a wedding cheesecake. I made one batch and divided it between two 6-inch pans (I didn’t use springform because I didn’t have enough in the sizes I would need. I simply lined the pan bottoms with a parchment circle, and proceeded as per recipe. I baked the first two exactly as directed for the 9-inch, not even thinking that was probably a mistake; but they came out perfect. We ate one as soon as it was chilled, and froze the second to test how it would work being defrosted on wedding day. Oh wait, I didn’t follow the recipe, though: I used Splenda wherever it called gor sugar, and nobody noticed!
The next week I baked three 10-inch cakes, also using Splenda, and also following the timing exactly. Didferences were: this time I was in the bride’s kitchen, which was cold. The cream cheese wouldn’t soften without microwave help, and one batch looked positively curdled coming out of the mixer, so I painstakingly pressed it through a mesh strainer. One had same consistency my smaller cakes had but the other two were iffy. All three cakes ended up cracking. I was disappointed that we had gone through such elaborate steps to ensure no cracking, but failed. However, I was covering the cakes anyway, so that wasn’t a really big deal. Those three hot frozen right in the pans once they came to room temperature. They popped right out after running my offset spatula around the pan, thanks to the parchment paper.
I mixed up one more batch in my own kitchen, and this time I baked some in a deeper 6-inch pan with push up bottom, then the remainder into a normal 6-inch round. Everything was the same in terms of ingredients, including very soft cheese, and following oven times strictly. However u baked them in my toaster oven either questionable temperature settings anyway, and obviously way too close to the top riéndote regardless of the temperature setting. However, other than quickly scraping the browned wrinkly tops off, they were going to have to do. And do they did! All the cakes came out wonderfully, and I topped them with homemade lemon, blueberry, and strawberry curds, and copycat cheesecake factory whipped cream.
Heavenly!!! But I mostly wanted to share that measure for measure Splenda works great in this recipe, and that the times seem to work even if you change the pan sizes.
Thank you!
I wish i could post a photo. This is the prettiest cheesecake I’ve ever made. Not a crack, not a blemish, picture perfect.
This is really the best – perfect cheesecake every time. I am asked to make this regularly for work birthdays, occasions!
Boyfriend requested cheesecake for his birthday. This was my first attempt at a cheesecake and it was accidentally the best thing I have ever made in my life. I will return to this recipe for special events because I know my loved ones will be requesting this “perfect New York cheesecake”!
absolutely the best!! made several times, simple, no cracks and better then a slice of NYC cheesecake and everyone loves ❤️❤️❤️
This method of cooking has been amazing! No more cracks!!! Can I make this without the crust for my gluten free friends? Would I just use butter on the pan?
My sister and I have had great success making this recipe except with an electric range when we got big cracks down the middle. Any idea why or how to adjust the recipe?
Hi,
On the 1X you say 40 oz. Cream cheese. 5-8 oz. Bars
On the 2X you say 80 oz, but also 5 -8 ounce bars
Am I reading this right??
Thx
Only have a 10” springform)
Barb, when you double the recipe using the tool, it does not update the “notes” part of the ingredient, so just look at the ingredient amounts (oz, cups, etc.).
Thanks for this recipe. I have made cheesecakes several times and and followed instructions pretty close. This recipe is delicious and no cracks. Worked perfect. Thanks so much for sharing your secrets and no water bath and no more soggy bottoms. I do know my oven pretty well. I lowered the temp 5 degrees and cut the cooking time about 2-3 minutes on each temp. I feel like by over cooks really fast. Your cheesecake is so beautiful and white. I want mine to look like that. I feel like my turned a tad too brown for my liking. Any suggestions? I will maybe lower my temp 5 more degrees.
I don’t have sour cream where I’m from, what can I use in its place ?
This really is the BEST! My son has requested it for his birthday. Thank goodness for timers 🤣
been useing this recipe for a few years.love it.i dabble with toppings like chcalate ganzhe white chcalate hesthbar milky way carmeled praline nuts etc.but tonite the carmel cheese cake i made was the most incredible. the look the texture one I’ve created a master piece.lol thank you for the dessert.
Best cheesecake recipe ever. Have made this many times with absolute no cracking except for today. We just got a new oven so not sure if that had anything to do with it. I did not make any changes to the recipe. I will bake it again soon and see if it happens again. Then I need help. 🙃
This is the best cheesecake recipe I’ve ever used super easy and my entire family raves about how good it is, and she’s right I’ve made it dozens of times and it never cracks!
I make the cake with the thicker crust. The process is long but it is so worth it. Peremfect cheesecake everytime. I drizzle a berry compote on top to serve. So pretty.
Wow – my family and I agree that this tops the list of best cheesecakes we’ve ever had! I used vanilla bean paste instead of vanilla extract, but otherwise I made it exactly according to the recipe. The texture and flavor are divine!
This worked out perfectly! The only thing I did different was use sugar free speculoos cookies. It was perfection and I think the cookies gave it a more carmel-ly flavor. My husband said it was the most beautiful cheesecake I’ve ever made! No giant crack to cover up! I made a strawberry coulis, and macerated strawberries, beyond creamy and delicious!
I love the easy to follow instructions,and the cake is very moist and delicious.
Is the butter salted or unsalted?
This is the BEST cheesecake recipe out there! I got tired of going through the hassle of a water bath to still end up with small cracks in my cake. Love how easy this recipe is and it comes out perfect every time! I’ve also used these baking instructions with other recipes.
Follow directions for the filling, exactly substituted digestive biscuits instead of Graham wafers for the crust. Turned out perfect. Made a strawberry coulis and topped with fresh strawberries. Will make again.
Can this recipe be baked in a 13×9 pan
This is absolutely the best cheesecake ever!
I cannot count how many times I’ve made this and had people rave about it being the best cheesecake.
I literally have people beg me to make this for their birthday for Christmas for whatever reason they can dream up, lol!
I used to make this with great success, but the last three times it has cracked and I don’t understand why. I follow the recipe exactly, not changing a thing. Can anyone help me troubleshoot? I am careful not to incorporate two much air when mixing. Only thing I can think of is that it kind of sticks to the sides of the pan above the crust and maybe that is what’s causing cracking in the final cook time (when oven is on at 250)…should I be spraying my nonstick springform pan? …….OR maybe it’s the fact that I have new ovens now? Please help!! When making cheesecake for my customers, I especially want them pretty and crack free!
I started making this a year ago and it’s the easiest recipe and everyone loves it
Best cheesecake recipe…so easy and foolproof
love this recipe! could I add melted white chocolate? if so, how much
Thank you Lauren for the wonderful recipe! I baked this in a 10 inch regular cake pan (not springform), increased the ingredients by 20% to have the same density as the 9 inch pan, kept the temperatures as stated in the recipe and topped it with strawberries….oh my good
ness, it was DIVINE. Not a single crack. a few bubbles but totally dismissable. When removing the cheesecake, I placed it in a tray of hot water for 3-4 mins to loosen it up and then flipped it twice. It worked well for me. Thank you so much!!
This cheesecake was wonderful. So creamy and rich. It turned out perfect. I served it with fresh blueberry or strawberry sauce. Everyone raved about it. Said it was the best cheesecake they ever ate. I will make this again. Yes it’s expensive and time consuming but so worth it. I normally do not follow recipes to the tee but this one I did. Thank you for such a delicious cheesecake recipe. I never write a review but you deserved one for this cheesecake.
When I say I have baked many cheesecakes in my life, I mean MANY! This one is the easiest, most reliable cheesecake recipe I have ever made! It doesn’t sink or crack and it is so creamy!
it is the BEST!!! ever!!!!!!!
This truly is THE best cheesecake ever!!! Follow the recipe AS directed and perfect and delicious every time. ❤❤❤
I am glad I found your recipe. I have been wanting one that used5 blocks of cream cheese and no water bath. Right now I am in the 45 min process of baking, so I can not tell you how it will come out. I am a very professional baker and cook as well. I cook by taste but always use a recipe for baking.
My favorite Cheesecake
I have tried many cheesecake recipes and this is by far the best! I get so many compliments whenever I make it. It’s so creamy and the flavor is amazing. I love it!!
Simple to make and sooo good
I’ve made this very recipe numerous times over the last decade or more, and I see no reason to even consider any other cheesecake recipe.
Love this recipe! I have made it quite a few times (3 daughters always ask for it for their birthday)! Just wondering if you have ever made more than one at a time. We have a lot of people coming to a Sweet 16 and she has requested cheesecake!
I have doubled the recipe and baked 2 at the same time and both have come out amazing!
I have done this quite often and never a problem. Best of luck!!
It’s time to share that I’ve made this cheese cake 4 times and it is perfection. Just wanted you to know.
Hi Lauren. I love this recipe. I’ve made it several times its delicious. I got a new stove a year and a half ago. A year plus ago i made the cheesecake in my new stove. I’ve made about 5 cheesecakes in the new stove over the the last 15 months. They all crack. In my old stove the cheesecake never cracked. I’ve used an oven thermometer to make sure the temperature is correct. I dont know what to do. I have followed the directions exactly. Do you have any suggestions. It does not crack until the oven door is cracked for about 30 minutes.
Thanks so much for the kind words—I’m so glad you love the recipe! It sounds like you’re doing everything right, especially using an oven thermometer to double-check the temp. Since the cracking is happening while the cheesecake is cooling, it’s likely due to how your new oven holds and releases heat. Some ovens cool down more aggressively, which can cause the cheesecake to contract too quickly and crack.
A few things you could try:
– Instead of cracking the oven door right away, turn the oven off and leave the cheesecake inside with the door closed for 30 minutes, then crack it for another 30 minutes. That might ease the temperature drop a bit more gradually.
– You can also try placing a pan of hot water on the rack below the cheesecake (not a full water bath, just steam) to add some moisture to the oven during baking.
– Lastly, make sure the cheesecake isn’t overbaking—it should still have a slight jiggle in the center when you turn off the oven.
I just posted how much I love this recipe! I have probably made it now a dozen times. Today I was thinking I might try 9×12 glass pan. Will it work? Anyone done this? Does baking time etc change?
Best recipe! I get a lot of requests to make.
can you make this using Splenda or stevia?
JoAnn, I didn’t test it with that swap, but it should work fine with a granulated baking blend like Splenda or Truvia. Just know the texture and taste will be slightly different.
I love this recipe. Delicious.
This time trying to make keto friendly. Thank you for your response. I started by omitting the crust. Lined bottom of springform pan with parchment paper and used Splenda to replace sugar, then followed original instructions. Turned out very good.❤️
thank you love the no water bath,and beautiful no crack cheesecake. I make several cheesecakes a year for birthdays. Your recipe makes them crack free every time.
thank you for sharing.
Kathleen, that’s wonderful! Thank you so much for your five-star review. 🙂
YES! This is the best cheesecake I’ve ever made. it’s my go to recipe every time I make one. I get so many compliments on it. Everyone thinks I bought it from a bakery. Thank you for sharing the recipe! EXCELLENT!
Pam, thank you so much for your 5-star review! Those are wonderful compliments! 🙂
Do you have conversion times for using a 7 inch pan? Clearly the amount of cheesecake filling will be less.
Your recipe sounds perfect. So tempted to try this and skip the waterbath! Would I be able to add lemon zest and maybe some fresh lemon juice as I love the lemony flavour in my cheesecake?
Thank you for a great recipe!
This was absolutely amazing. I honestly hate having to read a recipe, but I enjoyed how the steps were written in a way that actually helped me not to screw this up. I could not believe that not only did this work without a water bath….but it was actually BETTER than any cheesecake I have ever made with a bath. I even used her recommendation in warming/cleaning the cake slicer between each cut. I don’t have any recommendations, because if you follow this to a “T” you won’t need to change any variables. The only thing I did wrong was not make a little extra with the remaining fill I had left over. I could have made a personal 3”, lol….but I don’t have a springform that small!
My Granddaughter wanted to learn how to make a cheesecake and I had no recipe for a good one. So I was talking with my co-worker about needing to find a cheesecake recipe and she said I have the perfect recipe for you and that this was her go to recipe. Found out it did not need a water bath, bonus. So we made the cheesecake following the recipe exact. It came out perfect and was absolutely delicious. My daughter and daughter-in-law love cheesecakes and they said that this is a keeper. Guess the experts have spoken LOL. Just wondering if I can incorporate fruit into the batter itself and what do I need to adjust to do so. If anyone has any ideals please let me know
This cheesecake was so creamy, fluffy, and delicious; a huge hit for my moms birthday. I followed this recipe to the T, the only adjustment i made was using about half the amount of sugar in the filling since my family likes it a bit less sweet, this ended up being perfect for us. The only thing I had issue with was the crust, I only have a 10 inch spring form pan, but as stated in the notes this shouldn’t have been an issue. Using the ingredient amounts in the recipe…the crust wouldn’t even cover the bottom of my pan, let alone any of the sides, so I went ahead and added about 50g extra of graham cracker crumbs, and this worked to cover it sufficiently. Due to the crust being SO thin and just the sheer amount of filling (which was actually about 8oz less than called for because I didn’t have enough cream cheese) when it came time to serve, the crust was almost non-existent, and what was left was pretty soggy. I did see the note about adjusting for a thicker crust beforehand but I like a thin one, so I didn’t think it was necessary. It probably should have been common sense to adjust the crust ratio if using a bigger pan, so that was my bad. I would definitely make this again! Next time I think I would just increase the crust recipe by 0.5x and the crust would still be plenty thin, especially if using the full amount of filling. Just dropping my experience here in case anyone else is using a 10 inch pan 🙂
I am going to make this on Saturday for our easter dinner but i am gonna use oreo crust. I am gonna have to come back with a review lol. After reading all yalls comments i am gonna make this.
Made this for my wife’s birthday was a huge hit , all my family and friends are now asking me for my recipe…… LOL. Not mine , yours !!!
Delicious the order is already put in for her next birthday.
How can I turn this into a Key Lime Pie cheesecake?
I’ve made this cheesecake tons of times. Absolute perfection!
this is going to be my go-to favorite cheesecake recipe. I got tons of compliments on it. I made a blueberry syrup to go with it – just butter, blueberries, honey, and a little tapioca starch. so yummy!
I’d like to make a key lime cheesecake, Can I omit the vanilla and add 3/4 cup key lime juice and still have amazing results?
I’ve made this times now and always comes out great. None have cracked. Always get nice feedback.
My first and last cheesecake was about 30 years ago. Had a big crack and I’d made a marbled recipe, discovered I don’t like chocolate cheesecake. So I decided to try again. FANTASTIC! No crack, I had also made a blueberry pie filling, so I used that and it was a hit. I usually have to cut way back on the sugar in most desserts, but this was perfect as is.
I love thus recipe, made it twice now. I followed the directions down to the “T” and sat next to my oven watching it bake. Twice now there is a crack straight in the middle. What am I doing wrong? I love this recipe so much, it tastes amazing and I will continue to use it as my go to cheesecake recipe. My family loves it. It does bother me that it cracks in the middle and I just can’t help but wonder what am I doing wrong here?
Hey, I’ve made this recipe and my cheesecake cracked too. I did some research and I’ve come up with that over mixing can cause cracks. I’m no professional, but I hope that helps.
I have made is many times and have never had a crack. Do you bring your ingredients to room temperature? Do you tap the batter on the counter before pouring it into the pan?
Making my 3rd cheese cake with this recipe. I only had a 10 inch spring form pan, but it has come out beautifully every time! Thank you 😊
I’ve made this so many times and it is amazing, but I do have a question since this time around, but I am making them. I have a 20 month old so I don’t have as much time to commit to anything anymore. I have to break things down or into you know sections… Will the crust survive or still cook? Well if I cook the crust like the night before and layer you know the next day do the filling and get it in the oven or do you have any tips to make that work better if it may be an issue.
Followed the recipe with only a few tweaks (I used cinnamon graham crackers, added a touch of salt to both the crust and the batter, used actual vanilla beans with Mexican vanilla extract, and added some lemon zest). This was one of the best cheesecakes I’ve ever tasted, and, for the very first time, didn’t crack at all. I did have a few air bubbles, but that’s ok. The texture was creamy and rich , the flavor sweet and balanced. Everyone who tasted it agreed that it doesn’t even need toppings. Great recipe.
Only downside is the somewhat finicky cooking; the cook for 30 min, lower temp, cook 40, wait to open door, crack door open… but it’s easy to do when no one else is around so I don’t have to babysit my family opening the door to see!
Are the time n temp same for ten inch pan
My go to plain cheesecake recipe. I add caramel sauce prior to baking and swirl it around for a nice design. I also bake mine in a 9×13 pan and cut into squares once cooled off. Comes out perfect every time! And no need to worry about cracks as the cheesecake is not high enough to warrant cracking.
Hi! I absolutely love this recipe, and I make it all the time for friends/family/etc. I want to be able to make this recipe but in smaller spring pans/heart shaped spring pans. I’m lost on how I would do so. I was curious to see if you would know if I would still make this recipe in full and how would this affect the cook times?
If I make the same recipe, but I put it in three smaller pans how would this affect the recipe/cook times, if at all?
This is the only cheesecake recipe I use and now my church group wants one every month. Thank you for this recipe.
I want to make 4” mini cheesecakes so everyone can choose their toppings. How can I adjust this recipe to make 12 (or a few more to leave at home lol)?
I’d make the cheesecake as is and provide a selection of toppings in small bowls, just an idea.
This recipe is phenomenal! Wasn’t follow with a FANTASTIC tasting cheesecake! Super creamy and a delicious crust! People love when I make this 😊
the best cheesecake ever. my kids loved it.
thank you Lauren👍
This was the easiest (no water bath!!) cheesecake recipe I’ve ever tried. I topped it with lemon curd and received more compliments than ever before. The cheesecake was smooth and deliciously dense but somehow light. It’s well worth the time it takes!
Can u send a pic of the cake cover u but I’m trying to understand what’ u saying and u ring it around ur pan
We were coming back to our house after dinner for New Year’s Eve and wanted to impress my friends with a special dessert. I have a recipe for cheesecake that I have used for years, but doesn’t come out very high. I came across Lauren‘s recipe on Pinterest and decided to try. I followed the recipe exactly and used the recipe for the thick graham cracker crust. The cheesecake did crack a little bit in the middle, but let me tell you this cheesecake was fabulous!I will never use another recipe other than this one Thank you Lauren for sharing and yes, my friends were more than impressed.
I’ve been making cheesecakes for over 30 years. This has replaced my old recipe.
Made this for Christmas and it came out wonderful! Great flavor! I’m now tasked to make cheesecake for all of our gatherings. Thanks, I guess. ?.
I made this for Christmas Eve. It was my very first cheesecake ever. It came out perfect. Unfortu ately, there was none left to take a picture. I was wondering if you could make this in different flavor or maybe marble or fruit swirl.
Wow!! I’ve made alot of cheesecakes in my life but I have to say this was the prettiest one ever! No cracks period! Perfectly cooked and the perfect texture. I changed it up to make it a cherry limeade recipe with cherry curd and it was DELICIOUS. Thanks for this fabulous recipe!
It turned out PERFECT! Rave reviews from all! Everyone said it was the best cheesecake they’d ever had!
This was my first. I was a bit nervous. I followed the directions exactly. It looks beautiful. I haven’t tasted it yet, but I’m sure it will be delicious!
What if your oven has a fan that lets the heat out when you turn it off?
I made this cheesecake for our Christmas dessert last year and it was perfect. I am making it again this year. I had to let Lauren know that this recipe and others I’ve tried are so good. I am 68 and have been making dinners and desserts for my family and friends for over 50 years. These recipes are very good. Lauren knows what she’s doing and takes the guess work and the stress out of some of the dishes that has stigmas about them like cheesecake. Try it. Follow the recipe and it will be delicious.
Thank you Lauren
The best Cheesecake EVER!!!!!!!! I have made this cheesecake about 10 so far. Every single one was perfect! Except the one I made a few weeks ago for Thanksgiving. The top was a little darker than normal, it cracked and it was dry. I am not sure what I did wrong (I was over worked and tired) but I know error was something I did wrong. This isn’t a super easy recipe, and you need to follow the recipe as she has written it. If you do you will get the best cheesecake ever, until you make it the next time. Because you will need this cheesecake again! It is truly the best cheesecake ever!
Delicious, everyone loves this cheesecake. I want to make it in a 7in spring foam pan. Has anyone made it before? if you have what are the times you use?
I find I have to bake this at least and hour and a half longer at 250 just to get the center solid.
This is THE cheesecake recipe you need. I’ve probably made it 10 times and it’s always amazing. I always have to make it for my husbands birthday and Father’s Day, it’s his absolute favorite dessert. Easy but time consuming, totally worth it.
LOVE, LOVE, LOVE this cheesecake!!!!! Always a crowd favorite when I bring it anywhere. This has been and will always be my go-to cheesecake recipe.
If I am wanting to make this on a smaller scale (like a 5 or 6 inch springform pan) can I cut this recipe in half? If so, how long would I bake it since it is a smaller pan size???
THANK YOU for sharing this delicious recipe!!!
Best cheesecake recipe I’ve ever found! A little time-consuming, but well worth your time!
?????? best cheesecake ever! Everyone asked where I bought it. It’s seriously so good and very easy to make! Amazing creamy texture and just the right amount of sweetness. Wouldn’t change a thing about it!
Good Good Good worth the extra steps
This is by far my favorite cheesecake recipe! never had an issue. never cracked. Always get compliments on it. This time I want to make it a marble cheesecake. Any suggestions on how much cocoa to use?
OMG you are the BOMB! I can’t believe my first time ever baking a cheesecake turned out so perfect! It’s beautiful ❤️ and creamy! NOT ONE CRACK! I’m not one to follow instructions to the tee but this time I did and it was worth all the time and effort I put into it! Thank you thank you thank you!!!
This is the easiest and best cheese cake recipe ever! No cracks! No water bath. Comes out perfectly
LOVE, LOVE, LOVE this cheesecake!! It is absolutely delicious! I always get compliments on how amazing this cheesecake is when I bring it somewhere. Can’t say enough good things about this.
I was wondering. Can I halve this recipe to make a small individual size cheesecake (like a 5-6 inch springform pan)??
THANK YOU for sharing this recipe!!!!
Best cheesecake recipe!!!! I always get compliments when I bring it somewhere! Absolutely delicious. Can’t say enough good things about it.
I’ve made this several times and it turns out perfectly every single time (unless I mess something up, which I ‘may’ have, once) everyone loves it and asks me to make it. It’s my go to cheesecake recipe for life.
I followed directions to a T and it works! Not one crack in my cake!
I followed your directions and it came out almost perfect
Everybody raved about the taste! The crust got a little stuck maybe parchment paper? I would give this recipe at 10.
Question – is the baking time adjusted for a 10” springform pan? I’m thinking of making this recipe for Thanksgiving but my pan is 10”
I’ve been using this recipe for the past couple of years and it’s always a hit! Can I make this with gluten free graham cracker crumbs and it turn out okay?
Ashlee, absolutely!
This has quickly become my go-to cheesecake. I’m making a pecan pie cheesecake and want to use this as the cheesecake part so wondering how I would sub brown sugar for white. Would it just be a one-to-one sub?
Misty Jo, I have a pecan pie cheesecake recipe here: https://laurenslatest.com/pecan-pie-caramel-cheesecake/
I made this cheesecake for my sister-in-law’s birthday in October. Everyone raved about how good it was. I am baking one right now for my son’s birthday. I also have a request to bring one to Thanksgiving dinner. Great share. Thank you.
Love the recipe, it’s always a hit!! Is there a way to make them into mini cheesecakes? Any tweeks to the recipe??
I have made this recipe several times. It is a big hit at the church social and now they even request that I make 1 every time we have a dinner. I have even been asked to make one for a birthday cake. this recipe really works. it takes a while but worth every minute. I have found that Philadelphia brand cream cheese has the best flavor for this recipe, others are OK but Philly is the best. it is worth the extra cost. Don’t get in a hurry to get it out of the oven and you probably won’t have any cracks. I try to make it late in the evening and leave it in the oven till morning. Making this cake a day ahead of time is a good idea as it keeps well in the frige, and needs to be served cold. Any fruit pie filling works well as dose plane.
This is ? the best cheesecake recipe. I’ve made it several times and they have all turned out amazingly. Creamy, perfect texture, and beautiful smooth top. ⭐️⭐️⭐️⭐️⭐️
This is seriously a show stopper! Its easy and delish!
Can I use this method with any cheesecake recipe? I used it with your vanilla bean cheesecake and it worked great, hoping to try out a salted caramel one. Thanks!
Hi,
I am planning on making this tomorrow afternoon. I need 15 servings, so am thinking of using a 10” pan. Any thoughts, suggestions?
Thanks,
Rose
I have made this several times and it’s always amazing! I would like to get directions for making two of them at the same time using smaller pans.
What do I need to do differently to make this in a 13×9?
I do not own a springform pan, I would actually prefer to use a Baking pan that I make brownies in, has anyone ever used this recipe and done that? thank you
Super good and easy to follow I do get a small crack in the centre it seems (probably something I’m doing wrong) but still it’s delicious! Never had any issues with it getting stuck to the bottom. It’s a hit every time!
Hi. I love this recipe. I’ve made it several times and comes out perfectly. Last Octoberi got a new stove. The cheesecake has cracked everytime. Please give me some advice on what I’m doing wrong. I even put an oven thermometer to make sure the temperature was correct and it good.
I want to use this recipe in an 8 x 4″ springform pan. How would I adjust the baking time for that?
Made this recently and it was a big hit! Very easy to make and absolutely delicious!!
I’ve made this several times & it’s perfect every time. I made it yesterday for tonight’s family dinner & my stepmother thought that it was from a bakery.
I am not a baker but this cheesecake comes out perfect every time. One of my granddaughters has requested it for her birthday, so making it again today!
Can I use four 8 oz of cream cheese instead of five?
I’ve probably used this recipe at least a dozen of times since I found it on Pinterest and let me tell y’all, it’s perfect. It takes practice and patience. Don’t crucify the author for the flaws (or beat yourself up) just take your time and enjoy the process.
And yes, trace out two sheets of parchment paper the size of your pan as a tip for your crust or even a crustless cheesecake to keep the bottom and sides from sticking.
Lauren is right – this IS the absolute best cheesecake recipe! I have made it numerous times and it has never cracked and it’s always perfect! Thank you Lauren!
Great recipe. Can this recipe be made in a 9 by 13 pan? If so, would the cooking times change??
Taste was great. I usually do a water bath to avoid cracks but thought I’d try this recipe. I followed the recipe to the T. It cracked anyway.
If I make a 6′ cheesecake how do I change the recipe for baking? My Granddaughter wants a cheese cake wedding cake. can I cook both layers at the same time?
Made this cheesecake recipe multiple times. Every time it comes out AMAZING. I would put a baking sheet under the spring form pan to catch any drippings of butter from the crust. It is always better to make a day in advance, in terms of flavor and saving time. I have also swapped the graham crackers for Oreos, or simple mills cinnamon cookies and not add the extra sugar into the crust. Turns out just as delicious! Thank you!
Love this recipe and use it often! Like keeping one in the freezer to have when I need something special to serve or share. I serve it with options of strawberry glaze, Ghirardelli chocolate sauce, or Ghirardelli caramel sauce so our guest can choose their favorite.
I’m wanting to use this recipe to make smaller cheesecakes using 4″ x 1.75″ (inside depth) pans). Would I need to adjust the cooking, cool-down, cooling times????
I’d appreciate any guidance!!! Thanks!
Thank you thank you THANK YOU for this recipe! Every time was a success; can this recipe be used for mini cheesecakes? Meaning, making little cheesecakes in muffin tins with the same recipe? How much different is the timing?
Thanks in advance!
Made this several times. It was delicious!
Can I divide this between 2-6” pans? If so what would the cook time be?
Best cheesecake ever. It is one of my family’s favorite dessert. Thank you for sharing and your very helpful instructions.
Can you make it in a 9×13 pan?
No cracks! I put a pan of water underneath for extra caution but it probably didn’t need it.
Absolute the BEST cheesecake ever! Love the no water bath….easy and so delicious. it is my go-to recipe from now on!!!
Excited to try this recipe! Any suggestions for modifying for high-altitude baking (Colorado)? Normally I just keep recipes as they are written and check for doneness a little before the noted time (or a little after the time for certain items like brownies) but with the strategy of tapering off baking temps, I’m a little nervous that it won’t be done or will be overdone. Would love any ideas you have!
I have my fourth one in the oven now. I’ll let y’all know how it turns out but I expect it to be delicious!
I wish I could give this 10 or more stars! This cheesecake is better than any others out there.
Lauren do you know if it would be possible to add a sour cream top to this? I have an old recipe that I used to make and it had a sour cream and sugar topping applied at the end if the baking time.
I have made this cheesecake several times It’s so.
Easy and foolproof it just takes time.Be patient and anybody can make this cheesecake.It is amazing.
I made this and my family LOVED IT said it was the best cheesecake they ever had!!! You’re right do all the steps and it will turnout right. I made it with gluten free graham crackers. It was that good that they didn’t even notice.
Michele
I have made this several times and it comes out perfectly every time. I only bake the graham cracker crust for 5 minutes instead of 7 (7 minutes in my oven made the crust tough and a bit over done). Other than that, I follow the recipe exactly as written! Oh, and spend the money and use Philadelphia brand cream cheese. You won’t be sorry!
So delicious! I made a cherry topping to it and it was a huge hit! Will definitely keep this recipe and thanks for sharing 🙂
Absolutely best cheesecake recipe I have ever made! When followed exactly as instructed, no cracks!?
Have not tasted yet, made it for my daughter’s birthday! Her favorite dessert…I know already that it will be delicious!!?❤️
Without a doubt, this is the BEST cheesecake I’ve ever had. I will never search for another recipe. So very creamy. Thank you for sharing!
Time consuming BUT worth every minute!! I have made a lot of cheesecakes before but by far this is hands down (or thumbs up) the very best vanilla cheesecake I’ve tasted. Great comments from my guests..best cheesecake etc,!! I used vanilla beans instead of liquid vanilla. Loved the the little specks.
Looks delicious Lauren if I made this in a large rectangular springform pan would I have to double or triple the ingredients and how much cooking time would I have to add or increase this by to make sure I cooked this correctly and to make sure cooking time would be accurate??!!
Sincerely, Rose Seabron
Email- [email protected]
PS- will let you know how it turns out!! My family and sons love cheesecake!!!
?. Followed carefully and all times etc.
BIG crack. I’m sure it will taste great. Will go back to water bath?
This is the best cheesecake recipe ever i love it!!! It was my first time doing it came out perfect every time and im not a baker. My family loved it. Just wondering if i wanted to do it with no graham could i do it?
I have made this cheesecake so many times. My entire family of 20 loves it. I keep coming back to this one every time.
I’m sorry, I have a hard time rating this recipe as Best Ever when it requires such an odd amount of ingredients. Who buys five packages of cream cheese for a cheesecake? How hard is it to try to even halve the recipe? I am a bit stumped, though I’m sure it is delicious.
Trust the process you wont regret it.
This cheesecake turned out amazing! Baked it exactly as the recipe reads and no cracks, creamy, tangy ant overly sweet. I had several toppings; Blueberry compote, Blackberry compote, homemade Strawberry Jam, crushed Oreos, Mini Chocolate Chips and finally Pecan Pie filling. So everybody could choose their favorite! It was a huge hit!
THIS IS THE MOST BEAUTIFUL & WOUNDERFUL CAKE…. It’s a real showpiece of dessert on your table. It’s Taste,size and volume. At my house it’s a Wowyum
Will it hurt if I use a water bath?
THIS!!! Recipe is the best and easiest I’ve ever came across. To say my family loved it is an understatement. I made this for Father’s Day. I’ll make it again. Follow the directions strictly and it’ll be a beautiful smooth cheesecake. I wish I could post a picture so you can see how it turned out.
I’ve probably made this recipe 10 or more times and it’s perfection every time.
I Love it, the family loves it, someone even paid me for it.
I made this for a family dinner. We’ve all had cheesecake somewhere. Some in the nicest restaurants. BUT this is THEE best. I followed the recipe to a ‘T’ and it came out perfect. I’m throwing out all my other cheesecake recipes I have. Creamy and dreamy! Thank you for your research and sharing this.
My cheesecake leaked what could it be
This the absolute best cheesecake I have ever made. My aunt made one similar to this and did an ice bath. My husband would ask her to make it
Every year for his birthday. I never got the recipe. This is better! He asks me to make it now for his birthday and holidays!
Cannot say enough good things about this recipe. Everyone I give a slice to thinks I’m a wizard! Only change I made was 1 tbsp of sugar in the crust instead of the 4 tbsp you recommended. I just like the softer texture and almost nutty flavor it gives the crust. Sooooo yum! Thanks for sharing
Such a pretty cheesecake! How can this be made into a pumpkin cheesecake?
this always turns out amazing 🙂 Love it so much. I would love to be able to make this as a 6in cheesecake. Do you by any chance and amounts and times for a 6in?
Incredibly delicious and easy!
Best cheesecake recipe I have ever made. My family loves it and it comes out perfect every time!
Ok, “Technically” this is a cheesecake recipe.
And, It is a “Step-up” in taste from a (No-Bake, store bought, box type mix).
But why go to all the trouble if it is only “just” a step-up?
Just like those (No-bake) box mixes, this has a finished texture more like that of a “Pie” recipe.
I tried this recipe mainly because of the fact that it didn’t mention the use of any “Flour” as an ingredient. Which intrigued me.
But, this recipe, simply yielded a “Cheesecake/Pie” that was a bit on the (Dense) side as well as also having its finished texture having not the “body” most would seek to achieve when making a “Cheesecake”.
Making a “Cheesecake” that has an excellent flavor is very, very easy.
The hardest part is always your “Cheesecake’s”, finished “texture”.
And for some people the “Cheesecake’s”, “Appearance” as well.
(One without having the “Grand Canyon” form, as it cools down to its final “Operating Temperature”)!
This recipe easily achieves the “latter” of those two objectives. But, “IF” you actually want a dense, and heavy “Cheesecake”? Then this recipe achieves both!.
Most seem to prefer a cheesecake that is not termed as having a “Silky” texture.
“I know that I do”!
“Silky” may be an attractive adjective to use, as it is a very seductive word.
(“ALL”, of the big brands use it as a go-to, tag-word in and on their paid advertisements)!
But, it is “NOT” one which is normally “associated” with a “GREAT”, “Cheesecake”…
(Ever)!
{And the “GREAT” one’s, (The recipes for them and also the finished “GREAT”, cheesecake’s), really do seem to be getting harder and harder to find}!
The addition of as little as (Two Tbsp.), of all-purpose flour?
This “Lightens things up”, quite a bit actually!
And gives the “Cheesecake” a bit of (Body).
A very classic type of an almost “cake-like”, “Light-Body”.
Hence the name, “Cheesecake”!
And not, “Technically, a cheesecake”!~ (EVER)!~
Good Luck!
This the BEST cheesecake recipe ever! My friends and family always request I bring the cheesecake and this recipe is my go to. I recently tried a recipe from another blog and went through all the work of the water bath to end up with a cracked cheesecake and browned top. The low and slow temperature method is what sets this recipe over the edge.
I haven’t tasted it yet but no cracks in the top. Wow I’m impressed and it makes a very tall cheesecake can’t wait to taste it
So good! I made half the amount of filling because it was only for a group of 4 so i didn’t want too much left over. I used the same amounts for the crust, half the filling amount and half the baking times and it came out PERFECT! I did the crust half way up the sides and the filling was just under. It made 6 hefty slices, but you could easily get 8 or 12 out of half the filling. Will definitely make again!! Thank you!
Can this method be used for other flavors? I made this recipe and it turned out perfect. Now I want to make a key lime cheesecake. Will this method work?
BEST AND EASIEST cheesecake EVER!! I make this recipe all the time and everyone loves it! I you cut this recipe in half would you cut the time of baking in half as well? Has anyone tried this?I would love to know!
I’ve made this many times with great success. I chose it because we’re campground gate attendants and I use a countertop oven. It has no space for a water bath. I also substitute a crust made with pecan shortbread cookies. It comes out great every time.
I can’t thank you enough for this amazing recipe! I made this yesterday for a group of friends. I, as others, had not read it all the way through (my bad) and had to shorten the cooling time. But I was able to get it in the refrigerator for six hours and it was absolutely perfect. I wish I could add a photo of how professional it looked as well.
Everyone raved about it and is demanding the recipe. Hands-down, the best cheesecake I’ve ever had. Thanks again!
I made this back in the beginning of February for a birthday party and since have been asked to make it 4 more times!! So good!! New favorite for the whole family for sure ?
I have to say… this is a PERFECT cheesecake! So easy to make and the taste is amazing!! I have had springform pans for years and never made cheesecake because all the recipe instructions were overwhelming. This was the easiest and most delicious of all cheesecakes!!
OMG if I could give this more stars I would.
This is defiantly a keeper I copied the method to a T, absolute perfection!!!
Sounds great it seems like it’s easy to make but I don’t like sour cream. Can I substitute with whip cream please let me know. Thank you.
Well… I am sorry to hate on this lady. My cheesecake is still in the oven, but what do you think might happen when whacking a spring-form pan repeatedly on the counter when full of heavy stuff. THE BOTTOM MAY FALL OUT! Then, your only choice is to deposit it as quickly as humanly possible onto a backing sheet, and clean up the horrendous mess. Oh yeah. I had surgery 2 days ago and thought, “Cheesecake goes together quickly. I’ll make a cheesecake.” Oh, silly me. Everything hurts, my cheesecake is a spread-out mess on a baking sheet, and I strongly dislike a smug lady I don’t even know.”
Dianne, please re-read steps #3 & #4:
#3: Tap bowl on the counter for 30-45 seconds to remove air bubbles.
#4: Pour batter into graham cracker crust, smooth the top and bake.
You should tap the BOWL on the counter, not your full springform pan.
Umm it says to do get the air out while in the mixing bowl and THEN transfer into the springform pan…
this recipe worked absolute wonders. i added lime zest to the crust, and lime zest and 1/2 cup lime juice to the batter for a tangy lime cheesecake (topped with thinly-sliced mango). it was incredible.
This was the best creamiest cheesecake I have ever tasted???
Question, the Center did not set up 100%, it did not affect the taste at all and was just a bit loose… would cooking it a bit longer at the begining help with this… say adding an extra 15 minutes or should I extend the time once I turn oven down… any help would be greatly appreciated ?
This is, hands down, the very best and easiest cheesecake I have ever made! Perfect recipe!
This cheesecake is such a hit amongst friends and family. Everyone is always requesting for me to make this.
This is the best cheesecake recipe ever! I’ve made it several times and it comes out perfect every time. My family raves over it. Thank you!
I love this recipe!
Absolutely amazing!!
I made it as a request from my granddaughter for her birthday!
Now my grandson wants a smaller 5 or 6 inch one; any modifications you can recommend on times and temps?
I made this for Easter and all I can say is WOW. I’ve been baking cheesecakes for years and almost always use water bath method. This turned out awesome and will he my go to recipe from now on. 5 stars!
First time making cheesecake, turned out perfect. Used gluten free Oreos to make the crust. My family absolutely loved it!! Thank you for sharing your recipe
Hi Lauren,
my cake is baking in the oven right now – and I have one desperate question: I used a 10“ pan instead of 9“ (it wouldn’t have fit inside, there was too much batter ). How will this affect the baking time??
Do I need to bake it for a while longer?
I am so afraid of ruining something – I am baking this cake for our 13-year-old‘s birthday tomorrow and the vegan batch of brownies I already made didn’t rise LOL ?
So this cheesecake is my last resort! (And no, I did not convert it into a vegan recipe!).
I‘d be SO grateful for a reply ☺️?
Thank you for this wonderful recipe (the batter already tasted delicious, although I know you shouldn’t taste better with eggs in it, but I couldn’t resist.) Anyway, have a lovely day and would so love to hear from you ?
Love, Christina
Am I missing something? I’m all set to make it but it’s telling me to add this and add that but not telling me how much to add?
Tiffany, the ingredient measurements and step by step instructions can be found in the recipe card at the bottom of the post. 🙂
AMAZING. This was my first time making homemade cheesecake and it’s the only one I’ll ever use from now on!!! My husband loves cheesecake and he said it’s the best one he’s ever had. Thank you for sharing this!!
I don’t usually comment on recipes, but this cheesecake is the best I’ve ever made and eaten in my life. It is soooooo creamy. Not a bit of granulation. I served it at Thanksgiving and everyone LOVED it. Thank you for sharing the recipe! 🙂
Best cheesecake ever
How do I split this recipe for 1- 6 inch for the ingredients and also the cook times? Anyone please.
Hands down best cheesecake! Easy peasy. Even for me
If you are looking for a variation, replace the graham crackers with ginger snaps for the crust. Replace 1/4 cup of the sugar in the filling with molasses and add a teaspoon of ground ginger and a 1/2 cup of diced candied ginger .
Followed the recipe to the exact instructions. I can bake and I can cook, and I’ve made cheesecake before and this is cracked everywhere.
Great recipe, and no cracks.
Love this recipe. Everyone raved that it was the best that they have ever eaten. I also made the recipe into cheesecake cupcakes. My daughter is asking for a lemon cheesecake with my raspberry topping. How would I incorporate the lemon juice/zest/flavoring into the batter?
This cheesecake came out fantastic. I Followed the recipe exactly. The different temperatures & cooling times, mean you gotta be around. I had multiple people request the recipe.
I made this cheesecake and followed it exactly. It came out perfect. No cracks and very creamy. I did the larger amount graham cracker crust and it was perfectly balanced. I also sprayed the pan and did the parchment and sprayed again and the cheesecake came right out of the pan with no problem. This will be my go to from now on. I wish I could add a picture. It looked so perfect
This really is delicious. I cut the recipe in half (smaller family) and cheated, a little, by using a pre-made graham cracker crust but other than that I followed the recipe, and it turned out absolutely delicious. Making it was a long process but worth it. Thanks for the recipe.
This is a nice easy cheesecake. Mine cracked though and I don’t know why. I followed the recipe to a T.
I have made this recipe twice and both times, I get huge cracks in the center. I am following all directions, all ingredients were at room temp, I didn’t open the oven between temp changes etc. It still tastes great and I’ll add whipped cream to the top to hide the crack but don’t know why this “foolproof” method isn’t working?
Never fails me! Best cheesecake I have ever made!
Has anyone made 2 at the same time? I’ve never chanced it, but would make life much easier for holidays
What size pan is this recipe for?
Hi, I’d love to try a cheesecake without the water bath!!!? May I ask what setting I should use for the oven, conventional or convection?
This is worth making.
My go to cheesecake recipe. It turns out great every time. I always make the thicker crust recipe. Thanks
This is the best cheesecake I have ever made. No water bath needed. No cracked top. It calls for 40 oz cream cheese, yes that’s 5 boxes. The taste and texture was perfect. This will be my go to recipe for cheesecake. Try it!
This was my first time ever making a cheesecake and it was a hit at Christmas dinner. I made sure to follow the directions exactly and it did not disappoint. Everyone was asking for the recipe and I made sure to save it and write it down.
Has anyone tried any mixing (Oreo pieces, cookie dough, chocolate chips?)
My boyfriend said he has never had any luck with making his own nor has anyone else ever made him a cheesecake he actually liked… until now! Thanks so much for your hard work on this! If he marries me, I will let you know it’s probably bc of the cheesecake! Lol!
I did have one question though, I felt like the cake was initially just slightly sour. It was better on the 2nd night we had it, but do you think I could fix that with just a little less sour cream? And if I use less would I need to add something else to make up for the volume? I was thinking maybe 1/3 rather than 1/2 cup. Thanks for your help!!
Thank You for this great cheesecake recipe!!!
I have made it many times and it turns out perfect every time ?
My question for you is……
Can this recipe be used in a CONVECTION oven?……if so, would I need to make changes in the temperature or in the recipe in any way ……..I’m using a convection oven now and would like to make another cheesecake.
Your guidance and input would be greatly appreciated❣
Thank you
Chery F
Have you tried bake times in 4inch pans?
This was amazing!! Made it gluten free with gf crust. Worked perfect and everyone loved it!! Thank you! Will be my go to from now on!!
Wonderful cheesecake! Followed recipe exactly and it looked like the picture. No cracks and smooth and creamy. One of the best plain cheesecakes we have ever eaten!
Used this same method of cooking for my white chocolate/ raspberry cheesecake and it did not crack.
Thank you so much for this foolproof method without a water bath. IT WORKS!
Love this recipe! Made it perfect at a warmer climate the first time. Then tried to make 2 more times in a colder climate and cracked both times. Trying to figure out the adjustments needed for higher altitude and colder climate? Anyone know? Other wise this recipe is delicious cracks or not!
I make this about once a month for my husband who loves cheesecake. I won’t make it any other way, this recipe is perfect! Thank you!
I’ve used this many times with zero problems. Huge favorite and always requested. Sadly can’t do this for Bible study anymore because the women fight over it and my Godmother said no more. That tells you the recipe is that good, lol. So now I give a cake on the side for a birthday. Lovely decorated with fruit. Today I’m doing lemon curd topped with fresh raspberries. Yum!!!
I NEVER review recipes even if they are fantastic, but I just had to give 5 stars to this recipe! Literally the best cheesecake I’ve ever had! It’s a lot of waiting, but holy moly is it worth it
I have followed this recipe exactly as is. It created an exceptional cheesecake. the only thing I did differently was at a teaspoon of lemon zest because I think that’s an exceptional taste in a plain cheesecake. for the people having troubles with cracking the keys are to not open the oven door and to check your temperatures correctly a lot of Home ovens do not deliver precise temperature. Use a oven thermometer and check your ovens temperature even 10° too warm will cook it too fast so make sure your oven is correct. overall this an exceptional recipe that worked very well thanks for the recipe!
This recipe is amazing! Clearly, you know what you’re doing and explain the science behind your steps. This is the first cheesecake recipe that I have made in a looooong time that did not get a dark brown, leathery top! And NO cracks either!
Also, for reference, I used a 7″ springform pan and reduced all ingredients to 2/3 of what is listed (so decreased by 1/3). I used the exact same oven temps and times and it came out beautiful. Thank you!
Sooo Im in the process of making this, currently just turned the oven off to let it continue cooking and I was just reading through recipe again… only for me to realize that I only used TWO eggs. Tell me I didn’t ruin it after waiting all this time ?
This is the best cheesecake I’ve made! Everyone loves it! I need to know how to use this recipe with 5” heart shaped pans for Valentines Day.
This was the first cheesecake I’ve ever made and it turned out perfect!
Would I use the same oven temp and cook time if I used a 6 inch pan instead of the 9inch?
Do you have baking instructions for mini (4in) cheesecakes? Making this recipe (AGAIN) but for a 4-H bake sale and not sure how to adjust bake time .
This made a beautiful cheesecake! It’s perfectly dense, not too sweet, and oh so delicious! Also, not a crack in sight! I mixed mine in my food processor instead of with a mixer and it was perfectly smooth!
I have one in the oven right now. I have never had a problem knocking on wood. making it for a friend. Best easiest, tastiest recipe ever!
Sounds like a great recipe. I want to give this cheesecake to a teacher. How would I get
it from the springform (bottom’ that we baked it on, to another plate for her?
Hi Tommye, I would put some parchment paper on the bottom of the pan before pouring in the batter.
Thank you Lauren for the most perfect cheesecake I have ever baked and I have made many with a water bath and many have cracked.
The most important part of the recipe is to absolutely have All Ingredients at room temp (I put sour cream in microwave for 10-20 seconds) and don’t over beat eggs!
Made for a friend’s birthday and was crack free, velvety and delicious! Everyone wanted the recipe!
Used your no bath cheesecake recipe. First time I’ve ever made a baked cheesecake. It’s time consuming to make and worth every minute. Husband said I “nailed it”. It came out PERFECT! I have a good pic. But can’t post it to you. I did share the recipe to my family and friends.
Most amazing cheesecake! First time ever making one, followed directions exactly how explains. Perfect!!!
This recipe is the Bomb!! I’m so happy I found it! I’ve already printed it and it will now be my go to Cheesecake recipes. No cracks at all! I’m not a huge fan of cheesecake but my hubby’s all time favorite! I usually make one for him every Christmas but was a tad late this year. Heehee! Thank you again!
Have you tried Making single serving cheesecakes with this recipe?
I have made this cheesecake several times and it is a crowd pleaser!! Any suggestions to make this into a keylime cheesecake?
“Easy Cheesy” and perfection. Not one crack!!
Thank you
I made this exactly as directed, and it turned out perfect! My son is begging for one with a strawberry swirl, though. If I add strawberry swirl, do you think it will crack?
This is cheesecake perfection!!! Not only was there no crack it was absolutely delicious!!! I’m known for my cheesecakes and this will now be my go to recipe!
Can I substitute the sugar with monk fruit ?? Have you had anyone try this?? Just curious.
Looks very creamy and delicious. Can you put cherries on top I’m sure you can make it even better.
*****+ Thank you! Lauren 🙂
This was my first attempt at making a cheesecake. I wanted to make something special for a recent family Christmas dinner. This dessert was worth every penny spent for ingredients and the spring form pan. I received compliment after compliment and proudly displayed the no crack cheesecake on a crystal pedestal dish topped with a large can of Duncan Heinz Cherry Pie filling. My boyfriend said it was the best cheesecake he had ever tasted! Fluffy! The only added note: Pam the sides and bottom of spring form pan before adding graham cracker crust mixture. Thanks again!
If I cut the recipe in half, how long do I bake it?
Baked today, cooling in the oven now with a big ole gigantic crack in the middle.
Can I add key lime juice for flavor?
My first ever cheesecake from scratch and this was the perfect one to use. It came out delicious and zero cracks!!!! This will be my go to recipe!!!
BEST cheesecake recipe !!! Served last night and company for supper said ” honestly!best cheesecake they ever had ! ” I conice ! It did crack and I followed recipe to a t so I think I’ll try loosening the edge with a knife when cooling like mentioned in a comment,pretty good idea.
Also ,,,fyi I used lactose cheese,,,worked grea soooooYUMMY !!!
Thanks,
Wanda
Northern Canada
I have made this recipe twice and it has turned out perfect both times! I was so proud of it the first time. It turns out beautifully! I got so many compliments on the taste and texture. Thank you so much for sharing this. It does take a while to bake properly, but it’s so worth it!
My first time ever making a cheesecake, and this recipe came out perfectly!! It looked just as good as it tasted. I can’t wait to have an occasion to try it again.
I have made this cheesecake 4 times and it always turns out great. My niece wanted to know if I could make it have a little lemon flavor. Would it be possible to add maybe one or two teaspoons of lemon juice to the batter or would that mess up the perfect way it turns out?
This is a bunch of unnecessary steps!
Don’t do it! Plenty of “no water bath” recipes out there for no water baths. This one is crazy unnecessary. UGH
THE BEST New York Style Cheesecake I have ever made, saw or have eaten to this day! Maybe a little time consuming babysitting the oven temps and times, but worth every minute! Easy to prep! Family was amazed how good it was on Christmas Eve 2023. Will be the only recipe I follow from now on! Thank You!
I’ve been experimenting and just made this one this weekend. Best recipe so far! No cracks, didn’t need a bath but I did put a pan on the bottom rack with weather to keep moisture in the stove. It turned out perfect and so delicious!
Finally, this is the cheesecake recipe I have been looking for, absolutory delicious. The whole family agreed. It is quite easy, just be sure to follow the directions carefully.
This is my go to recipe. Great directions and so delicious!
This really IS the best cheesecake! My aunt made a killer cheesecake. So good that every year my husband would ask her to make him one for his birthday. I wasn’t able to get my hands on her recipe so I went on a hunt for something like it. This is it! Now I have to make it for all holidays and every one either wants the recipe or wants me to make it for them! Thank you!
The best cheese cake. I never had leaking or stuck crust. No spray or paper if you have a nice pan that seals well. I did get a crack the first time. I now put a pan of water on rack below the cheesecake. Five times now!! Perfect. No crack. This is the best cheesecake recipe!!!!!!
Absolutely 5 stars
I have made this cheesecake 4 times now and I must say it’s genius!! Yes there is a lot of cooling time, just teaches me to prepare ahead because I am a baker & I sell baked goods. I looked for a good recipe without the water bath. This is the one and I’m so glad to have found it!!! I love it, I even added reduced strawberries to my and swirled it throughout. Phenomenal!!!
This recipe never fails… perfect every time with no cracks… and everyone agrees it’s delicious!
question please, if I want to make this in a 12″ springform pan, would you know how much I would need to adjust the recipe?
This was my first time making cheesecake and it came out perfect.
This was my second cheese cake and by far the better. I made it for my wife’s birthday on Christmas eve and it received rave reviews with each bite. Thank you! Great recipe easy to follow wonderful consistency, not to sweet, and a perfect
tanginess.
Absolutely amazing! This will be my go to Cbeesecake recipe. I have never had a cheesecake turn out better. Such a bonus that the water bath is omitted. And as stated there is no cracking. The cheesecake turned out fantastic and was the hit of our Christmas evening! Thank you so so so much!!
Made this for our annual family Christmas gathering. It was a huge hit and everyone loved it. My daughter commented that it was so pretty it could be on the cover of a magazine. Made it exactly as recipe is written. No cracks, beautiful texture and taste. Will be making again and again. Thanks!
I have made a couple of cheesecakes in the past, but I’d never been happy with their appearance. Because of that, I have resorted to making less formal cheesecake bars, which still cracked. Since Christmas dinner was a more formal occasion, I wanted a nice cheesecake. This seemed to have promise. I followed the directions step by step and it was perfection!!!
I am now a believer in this method of baking a cheesecake. I followed the instructions exactly and was rewarded with a smooth cheesecake surface without cracks or uneven browning. It was well received by guests at Christmas dinner and many requested the recipe.
I will try other recipes using this baker’s techniques for adding ingredients, baking times and temperatures for more impressive results.
I did add lime juice and grated lime rind to the batter and candied lime slices, lime glaze, and more grated lime rind before serving to dress it up a bit.
Many thanks for sharing your expertise.
I have never made cheesecake before, nor do I bake much (or cook for that matter) at all ? but I decided to try this out for Christmas desert and it literally turned out perfect! I just followed the instructions step by step and it turned out beautifully. No cracks! I wish I could post a picture to prove its beauty. Thank you for this recipe and giving me the confidence to attempt one on my own!
Quick question, did you use a gas or electric oven?
I have an electric stove and this recipe comes out perfect!
This is the BEST recipe ever!!! Its time consuming, however, if you follow this exactly, perfection every single time!!! 4th one in the books!!
I have made this cheesecake recipe twice now and my family absolutely loves it! This is by far the best and easiest cheesecake recipe I’ve ever seen. I would recommend everyone to try it you won’t be disappointed.
Love this. So simple. First one I made did crack but did not matter it was delicious.
Making it again today for Christmas Dessert
I am following your instructions exactly but I still get a GIANT crack across the middle every time. Any other ideas of what could be going wrong? Thanks! BTW, it still tastes amazing and everyone who eats it goes crazy for it!
This is the best cheesecake I’ve ever made and eaten…..No cracks and everyone who tastes it raves about it…..Only recipe I make anymore!
Curious if timing or temps need to change with an electric oven? I made this beautifully when using a gas oven. I have struggled each time I’ve tried in my electric oven. Which bums me out.
I followed the directions to the tee and unfortunately my cheesecake didn’t cook all the way. Had to throw it out. I liked the idea of a cheesecake without a water bath but this recipe didn’t work for me. Perhaps it was my oven.
Can this recipe be doubled to make 2 cheesecakes at a time?
perfect every time!
First cheesecake I’ve ever made and it was perfect. This will be a holiday staple for years to come! Thank you for a great recipe!
This is now my only recipe I use for all my cheesecakes.
Thank you
Can I use the ready made graham cracker crust already made
Because of the quantity, if you’re going to use premade crusts, cut recipe in 1/2 or make two cheesecakes. My opinion, the crust is simple and worth the 15 minutes it takes to make and bake.
Can I bake two of these at the same time? Any adjustments needed?
This is the best cheesecake recipe ever and I have made a lot of cheesecakes over the years. Anyone know if I could put melted bakers chocolate in this recipe without affecting the end result?
what are the baking times for a 6 inch springform pan; I want to make 3-4 smaller cheesecakes
The ultimate cheesecake recipe! Everyone loves it & I now have to make it every Christmas for the family. So impressive and delicious. Also love the way the author writes out the intro & instructions
Absolutely in love with this cheesecake recipe, I’ve done it for a few years now, mostly on special occasions. Every cheesecake I’ve ever made was without a water bath, and this is my go to recipe. Every time I make it, I get so many compliments from my family, saying how it looks straight out of a restaurant, and tastes so delicious, it’s everyone’s favorite dessert. I got a comment once about how it tasted like it had a hint of lemon, because of the sour cream, but they LOVED it. I plan on making it this weekend, for Christmas. I have a screenshot from years back to remember which recipe it is, but I don’t look at it ever, I simply look it up and find it so easily, I know it by heart. There is one thing I do substitute though, and that is the granulated sugar. Instead, I use a can of sweetened condensed milk, I always have, I find it gives it a more creamy texture and isn’t so sweet, and tastes so amazing.
I have searched for years for a consistently good cheesecake and finally found it! I have made this several times and it has turned out perfect every single time. No cracks, light and fluffy, just absolutely delicious!
Made this cake and first two times it didn’t crack but the last two times it did. Don’t know what I did wrong
This recipe is amazing! I’ve made it 4 times and it has always been perfect. I got a new oven this month and made it today and it seems to be a little jiggly in the middle, I just pulled it out of the oven. I can’t remember if that’s normal or not.
Can anyone tell me if it should be a little jiggly or if I need to adjust my times? I made it for my work friends and I really don’t want to bring it and cut it and it not be good. ?
Absolutely delicious! I make this cheesecake every Christmas and it’s always a hit. I love serving it with fresh raspberry sauce.
Hi!
I’ve made this cheesecake many times and it is delicious. Is it possible to add lemon juice to the recipe?
Being a retired pastrycook i know a few things about cheesecakes and i can tell you this one is amazing and foolproof for any one to make.
Tastes fantastic also.
Great work, 10/10.
I’m using a 10” springform pan and wonder about changing the timing?
I have made this recipe several times and I always get plenty of compliments. It is the perfect cheese cake recipe. Lauren explains everything that you need to know, with plenty of tips to have success. There are lots of steps in the baking process, but much better than a water bath.
I had never made a cheesecake before trying this recipe. I nailed it! No lumps no cracks just perfect cheesecake. I am not a baker or a cook. Tried it 2 more times just to make sure it wasn’t a fluke. 3 perfect cheesecakes
Hi Lauren, I’m hooked on your absolutely gorgeous cheesecake, I love the way you have explained all the do’s-and don’t’s in prepping. The great thing is seven ingredients (so good) the less is best and still comes out tasting bloody delicious.
I don’t bake any other cheesecake other than this one and my family plus friends ask me to bring it to all our special get togethers. It’s a winner your cake is been tasted all over NSW Sydney Australia.
So proud to introduce your recipe to so many. Thanks again.
The cheesecake sounds delicious. We are a family of two, Is there a way to reduce the recipe to an 8 inch cheesecake? If so, how much do I reduce the filling ingredients and the baking time. I would really like to make this but a 9 inch cheesecake would be too much. Thank you
Have you ever added lemon juice/zest to the batter?
This cheesecake was awesome. Best one yet.
This is my new favorite recipe! Everyone LOVES it and it’s so easy! I do have a question, has anyone adjusted it for adding in melted chocolate or peanut butter for flavoring to the actual cheesecake? Suggestions?
This was fabulous !!!!!!!! Thank you for sharing
I made this for my 46th birthday! My first time ever making a cheesecake. I decorated it with chocolate and strawberries! It was delicious!
I have tried many cheese cake recipes (cheese cake is like crack to me) this recipe is the Bomb, followed the recipe to the T and it came out perfect. It is easy and it was wonderful. This will be my holiday and special occasion desert.
This is an awesome recipe. I had no issues at all with my cake! It didn’t stick, didn’t crack, and it tastes amazing. It is slightly too sweet for me but that’s my preference, it tastes like professional cheesecakes I’ve had before. The texture is perfect and everything. I even used tubed cream cheese and worked good.
(Also fun tip I found to crush my graham crackers: put them in a ziplock bag and use a rolling pin to crush them.)
Thank you for this recipe and God bless
I made this style cheesecake last year and it came out picture perfect. I made this recipe this year and it had a gorge down the middle. I loosened the sides with a warm case knife and had no sticking to side or bottom. From now on, I am going to use the tried and true water bath method that I prefer.
I made this cheesecake recipe for Thanksgiving this year. It was awesome! It received rave reviews from the family, and it was the easy cheesecake I’ve ever made. Thanks for the detailed directions along with the recipe!
Very good! Everyone loved it. Will make this again!
I have made this cheesecake for my boyfriend for his birthday the last two years. He is still waiting for me to make it again this year for his birthday. He would rather have this than other other recipe or store bought Cheesecake, including Cheesecake Factory. This is the best recipe ever!
This is the best cheesecake I’ve ever made. I will no longer look for another recipe. So smooth and creamy. Just delicious!
I made this cheesecake and it’s the best!!! The only thing is that I did something wrong to make it crack but I’m telling you this cheesecake taste just like the best cheesecake at a specialty restaurant.
The best cheesecake that I have ever made, It was a hit will make this a lot, Thanks
Love the cheesecake i made it and it was perfect i was a little scare it was my first time doing one. Its easy a lithe scare because i had a 10inc pan but i just lower the temperature.
Very easy to make. Turned out perfect! I used a 9.5 in pan and still had extra filling. First time making a “real” cheesecake! Delicious! My family wants me to keep it on hand all the time!
Rated this a “4 star recipe” because there wasn’t line or two about how to make sure cheesecake was done! A relative made an apple crumb cheese cake and baked it according to the recipe she had. When she sliced it out came a river of cheese goop. I suspect the recipe had left a part out about baking time and temp. Am I right? BTW, it wasn’t your recipe used. Maybe if she had she would had a better out come. Thank you!
Can i use a 10″ springform pan
This is easy to make. Follow the directions and you will have a ? tasting cheesecake.. The perfect smooth top creates a wonderful presentation to bring to gatherings
Mine is for Thanksgiving. The only concern I have is the recipe does not say what to do to test if fully cooked.
I love this recipe so does my whole family.
This is an exceptional cheesecake. Years ago I used to sell cheesecakes as a side gig, the recipe I used got rav reviews…. I don’t sell anymore and just bake for my family… I won’t be using my recipe going forward… my husband went nuts over this ! Thank you for your very clear instructions…. I knew when I read it prior to making it that it was going to work & work it did !
LOVEEEEE this cheesecake!! I’ve used this recipe a few times now and its amazing! Just had one question, for the time frame stating “crack oven door and leave cheesecake inside to cool slowly for an hour before removing”, would it completely ruin it if I took it out of the oven to cool on the counter after the previous 30 mins of baking with the temp off, like just cool on the counter and bring to room temp over 4-5 hours? I’m asking for the reason of needing to use the oven for something else at that time. Thanks in advance!!
Followed to a Tee still cracked in last few minutes of oven part
Easiest and BEST cheesecake! Requested at every holiday now. Thank you!
What adjustments to the recipe for a 10″ spring pan?
This is honestly the Best cheesecake recipe. It’s perfect. Only thing I add is lemon zest.
I want to add a sour cream,sugar, & vanilla topping to bake a few minutes on top of the cheesecake. Should I add it as soon as the cheesecake is done and bake a few minutes more, or wait till the cheesecake has cooled, then add it and bake a few minutes more??
I have made this cheesecake many times and it has never cracked on me and it never disappoints. This is the best.. I’ve gotten many compliments on how delicious it is… thank you ..thank you for the perfect dessert.❤️❤️
I just made this cheesecake and it was absolutely perfect! Thank you for the great recipe and the clear and specific directions. So happy to have found your blog!
A friend of mine shared this recipe with me and I’ve been using it for a few years, it’s the most requested item at all holiday dinners. It turns out amazing every time. It’s so delicious. I can’t have sour cream so I’ve always subbed it with full fat greek yogurt and everyone has loved it! Best recipe ever.
Best cheesecake ever!
This has been my go-to recipe for the last two years. I have had so many requests and compliments. I use different topping.
Love this recipe!! I do lightly spray the sides of the pan!
Wow! What else can be said? Made my first one using your recipe and I was really impressed by how easy this was and it came out o’ so deliciouso. Peace
This is truly the best darn cheesecake I’ve ever made. First time I made just like this. Second time I left out a little cheesecake filling and put dry cocoa in it and put in and took a knife and swirled it in So So good
This is the best cheesecake and the only one I have used over and over again. Same problem as with other viewers, water baths are hit and miss. This one never fails to impress?
I made this cheesecake today for my daughters 11th birthday and it turned out delicious! I’ve never made a cheesecake so I was nervous about it cracking, but I followed the recipe exactly and it is so smooth on the top. Taste is amazing, my daughter said it’s the best cheesecake she’s ever had. I just have one question, mine has kind of a thick layer on the top. Is there anyway to avoid that? It doesn’t take away from the taste, just a texture thing for me.
I have been using your recipe for a couple years.Tons of compliments!
I have been asked to make a pumpkin cheesecake for thanksgiving.Any idea on how to incorporate pumpkin into this recipe?
Hi Patti, here is my Pumpkin Cheesecake Recipe: https://laurenslatest.com/pumpkin-cheesecake/
My friends favorite dessert is cheesecake. Gave this recipe a try and it turned out perfect. Everyone thought it was amazing. It’s my new cheesecake recipe.
Wow. I made this for a friend’s birthday party. Cheesecake is her favorite so she has tried them all. She and everyone else at the party RAVED. I can’t tell you how many said, “No seriously, this is the BEST cheesecake I have ever had!” I didn’t have time to wait at the end so I did still get a crack but no one cared how it looked when they tasted it! I want to find a way to convert this to a pumpkin cheesecake with speculous crust for Thanksgiving dinner. Any suggestions? I am sure it is not as simple as just adding pumpkin puree since that will change the texture.
Thank you Bek, glad everyone loved it. 🙂 Here is my Pumpkin Cheesecake Recipe: https://laurenslatest.com/pumpkin-cheesecake/
Fantastic! Thank you! I can’t wait to make it 🙂
Super easy! Beautiful cheesecake! Now I just need to know how to turn it into a pumpkin cheese without screwing it up! Lol
For anyone who gave this recipe anything less than a 5 star rating, this just means you didn’t follow the instructions properly. Every single time I’ve made this cheesecake (at least a dozen times) it has been the hit of every gathering. It takes time and patience but damn is this cake amazing!!!
Love this recipe!!! Thanks you. I need to dive into your other recipes!! This cheesecake was awesome and easy to make. Love it!
My cheesecake didn’t brown does that mean it’s under cooked how can I fix
made the first one and it cracked.. IT WAS MY FAULT…LOL, i was looking at 2 recipes at the same time… lol… but they are all good my second came out great… now I want to know if I can either make 2 smaller cheesecakes or can bake multiple at one time…
This was fantastic! Perfectly dense and smooth. Next time, I’ll make the thicker graham cracker crust suggested at the bottom. This will be my go-to cheesecake from now on.
ok so i tried for the first time. i followed the directions but i was cooking in a convection oven, do i need to adjust the temps? my cheese cake cracked.. i am gonna try again. the taste is good just that it cracked but i am gonna eat it anyway..
I would like to make two cheesecakes in the smaller pans. How should I alter recipe?? I absolutely love this cake it’s amazing
I love this recipe. I can’t Thank you enough for this no Bath cheesecake recipe. I have literally made this cake five times in the last couple of months. Every time comes out perfect.?
Cheesecake turned out pretty tasty. I follow directions step-by-step.. I’ve never made a homemade cheesecake before so I was happy there were no cracks. My only issue was my graham cracker crust was way too thin and it seemed wet.
So I made this cheesecake today followed your directions perfectly. After letting it sit in the oven with the door cracked open, I looked at the cheesecake. It looks beautiful. It’s not cracked at all, but it still seems a little jiggly. Is that normal? The cheesecakes that I’ve made in the past or a little bit brown around the edges this one is not just wondering.
Made this recipe several times now. I use it for the base for all of my different kinds of cheesecakes. Never any cracks no matter what kind of cheesecake I make. Never had a problem with it sticking to bottom of pan. I spray my pans alway before adding gram crust always though. Thank you so very much. So far I have made turtle, lemon blueberry, snickers and Reeses peanut butter.
Hands down the best cheesecake I’ve ever made! No cracking. I’ve made this multiple times regular and also gluten free using Kinnikinnick gluten free gram cracker crumbs! It was just as good!!! I topped with a homemade apple pie topping. AMAZING!
Used this recipe recently and it was PHENOMENAL! Do you have a chocolate variation? This process was so simple and it turned out perfectly, I’d love to be able to use the same recipe, but chocolate for a friend’s birthday this weekend.
This recipe is AMAZING! It was my first attempt at a cheesecake so I was super nervous but I followed the recipe exactly as described and it came out perfect. No cracks.
I made the crust with Biscoff biscuits and served it with dulce the leche sauce!
I had NEVER made a cheesecake before. I followed your recipe exactly. It was the BEST cheesecake I have ever eaten. My daughter thought so too. I’m making this for Thanksgiving this year. It. Is. Wonderful. Thank you!
I’ve made this cheesecake four times now, and it’s my go-recipe. It’s silky and has a marvellous flavor, simply the best.
While I haven’t tweaked the actual recipe, I do have several tips:
I use my large food processor for the batter, because it doesn’t aerate the way that a mixer does….I never have to deal with air bubbles! I am meticulous about scraping the sides and bottom to eliminate lumps.
I use a longer bake time (my oven is slow and cranky), and I focus on the internal center temp of the cheesecake. I turn the oven off when the temp is 150-160F, trying for the lower range, and then leave it for an additional hour, but with the door slightly ajar for the second half hour.
I place a small enamelled pan with a couple of inches of water in the bottom of my oven to add some moisture, and I monitor it to see that it doesn’t dry out.
I *always* place the springform pan on a small pan (with sides) for ease of handling.
This cheesecake recipe is truly the best cheesecake I have ever made. I have tried so many different recipes and have not found the best one until now!! The only change I made was, I used vanilla bean instead of vanilla. If you love vanilla the bean makes it super delicious. My neighbors also gave it two thumbs up! Try it, you won’t be disappointed!!
This is the best cheesecake ever!! Would like to change recipe to make two 7” pans. Any suggestions?
I used a 7″ springform pan for mine and had leftover filling for 7-8 standard cupcakes (2″), so I made mini cheesecakes. I don’t think this recipe would be enough to fill two 7″s but I believe you can make double the batter and crust, and store any leftovers in the fridge or make mini cheesecakes as I did or cheesecake bars!
Hi Lauren I just made your cheesecake and it came out perfectly Not a crack anywhere I followed the recipe exactly and It Worked! I will be making this again and again!!
I followed all your details, and I still got a huge crack, any ideas what I did wrong. Checked for lumps, air bubbles, followed all of the oven instructions.
I made this today in a crust of vanilla Oreos, strawberry jello and butter, when cooled, I topped it with strawberries, a syrup I made, homemade whipped topping and the same crunchies from the crust minus the butter. HAVE YOUR SOFT PANTS ON. Amazing!
Definitely the Best cheese cake recipe!
It was a huge success and my guests raved about it
I will only bake this recipe from now on.
I’ve been making cheesecakes for a very long time… this recipe is by far one of the best I’ve ever made! The ingredients are basically the same as most of the plain straight up cheesecakes but it’s the prep and baking method that makes this recipe STELLAR! To those of you that had issues I must say… read and re-read the recipe several times and it is critical to lay your cheese and eggs out on the counter for several hours. Follow the very well written instructions, step by step. It’s a method that works as written. Also, I noticed after overnight chilling that the cake was “creamy”!…. However the longer it sits in the fridge the better it gets! Firms up beautifully and the flavor intensifies!!!! Well done Lauren! Well done. Thank you for sharing!
Do u have an altered recipe for a 10” cheesecake ?
Can this cheesecake be made ahead then frozen
I just made this cheesecake,when it was time to crack open the oven door,I pulled it out to look at it and it’s still pretty jiggly in the middle. Is that normal?
I made 2 cheesecakes- first was water bath and second was this recipe. In my opinion this was the better one!! It rose up more and had absolutely no cracking! My graham crust stuck on both cakes but I buttered both bases too. Would that be the problem? I am new to baking cheesecakes so experimenting some
This is the best cheesecake recipe I’ve ever had!! Everybody loved it. Would like to find out how to adjust recipe to make two smaller cakes.
Delicious! I’ve made this three times now – twice as is, once as mini cakes in muffin tins (using cupcake papers). Yesterday’s full size one cracked, but I don’t care. I think it’s due to the unpredictable oven in our house. It wasn’t over-baked. I baked the mini ones for about 15 minutes at 350°F. I might try 325°F next time because they were a bit over baked, but still delicious.
Might I suggest a trick for a cracked cheesecake? If you notice a crack near the end of baking take about a cup of sour cream, a Tbsp of sugar and smidge of either vanilla extract or vanilla bean paste and mix them together and spread this on top of the cheesecake, in this recipe in the last stage of oven cooling would be sufficient….. the crack is gone and you have a lovely thin layer of cream to top off the cake that is slightly tart and ever so sweet. Compliments the cheesecake beautifully…
Hi there
Would like to know is the temperature degree celcius or fehrenheit .
Shameema, the degrees are in fahrenheit for all of my recipes.
This is the richest, creamiest and easiest cheesecake I have ever made. No water bath and no beating for minutes getting the eggs blended in made this the easiest cheesecake and you can’t tell that there was no water bath. It was agonizing waiting to prop open the oven door, then wait longer to take it out of the oven but it is so worth it. It is so yummy on its own that I think to put a ganache or fruit topping on it would detract from the taste of the cake.
This recipe is perfect. What would you suggest for the baking time if I cut the recipe for a 6 inch cheesecake?
I’ve made this recipe a few times and it is awesome!! However how can I adapt the recipe to make two smaller spring form pans??
So good! My batter was pretty lumpy, I don’t think I let the cream cheese sit out long enough. It still came out perfect as far as texture with only a tiny crack that formed after I put it on the counter to cool. I topped it with a bourbon peach compote, whipped cream and caramel syrup. My whole family loved it! The only thing I’ll do different next time is double the crust. I froze the leftovers in individual pieces and it was just as good even after thawing.
Is the bake time and temperature accurate? 325 degrees for 30 minutes then reduce to 250 degrees for 45 minutes.
Hi Donna, yes that is correct. The step by step instructions are in the recipe card. Specifically step #7 has the baking/resting instructions.
I wish I could kiss you!! I’ve tried for YEARS to make a good cheesecake!! Your receipt was perfect and your article taught me so much!! Thank you!! ?
Made this for the first time yesterday for my God Daughter’s birthday dinner, and received rave reviews! I’m up late now trying it again. Thank you so much for a tried and true recipe!
This cheesecake turned out amazing!
Lauren, thank you so much for this delicious cheesecake recipe. I was amazed there was no cracks and best of all I didn’t have to bake it in a water bath. It was delicious. I did a homemade blueberry sauce to go with it. It was so good I did it twice. This is my to go cheesecake recipe from now on. Thank you for sharing.
Great recipe I have made it this way 100 times. But the last few times I’ve been getting a crack and don’t know why
My cheese cake keeps cracking and I’m really confused as to why it’s cracking because the recipe said absolutely no cracking
I have used this recipe several times and everyone loved them. Thank you
Could I split the batter into 2 smaller pans?
I have made this 3 times and my crust sticks to the pan. What am I going wrong ?
Excellent cheesecake! Followed your directions to a T and we all agreed that this is the BEST Cheesecake that we have ever had. I used a 10 inch springform pan and made it with the thicker graham cracker crust. It was excellent. My new go to recipe!
I fallowed directions exactly and it still cracked
Ok so I changed this recipe but it was a successful base. So 5 stars for that. 🙂
I tripled this recipe for work, but I had to substitute a few things. I food processed cream cookies for the crust, added yogurt instead of sour cream, and added coffee for a mocha cheesecake. I baked it for 15 mins more but that’s because it was in a sheet pan. And it came out beautifully. No cracks, no sticking, so smooth. I rarely post reviews but this as a base is awesome, so many kinds can come from it. Thank you! 🙂
Ok I have made this recipe 3 times before. The first 2 times I had MASSIVE cracks – still the best tasting cheesecake ever but not pretty. Tonight, unlike before, I let the cream cheese, eggs and sour cream sit on the counter for 2 hours getting to room temp before bakimg and it was freaking perfect!!! I cannot stress the importance of getting those ingredients to room temp before baking enough! Absolutely gorgeous!!! I am so excited, it seriously looks like store bought but tastes so much better! Only thing I did differently is I made a gluten free graham cracker, pecan and brown sugar crust. I am so happy this turned out absolutely perfect!!!
No butter in the cheesecake? Only in the crust?
I love this recipe. . Im making it for the second tim. It’s in the oven as I type. Thank you for this excellent recipe and easy instructions. My family loves this recipe.
I made special care to follow the directions according to the recipe . The last phase where you open then oven door. The cake looked great , no cracks. But after the time and when I went to set it on the counter .. it got a big crack int it.. doesn’t bother me but just disappointed.. maybe I should have done the air bubbles for a little longer time?
Hello, I’ve been making this recipe for years now and absolutely love it. So you know if this recipe will make mini cheesecakes like cup cake size?
Omg the best cheesecake and easy recipe!!!!
I’ve made this at least twice with normal cream cheese and sour cream. It turned out perfect. The third time I had to use lactose free for a dietary restriction and it cracked. Got any suggestions as to why or how that can be prevented?
I read all your directions on this blog thoroughly and then followed it step-by-step. I believe I made a perfect cheesecake! It’s still cooling and I hope I can remove it from the pan safely. Can’t wait! Thank you for taking the time to write this.
I made this cheesecake for a family get together and it was a huge hit! This is now going to be the dish I’m know for in the family and will have to bring to each family gathering. Everyone loved it…even my father-in-law who was never a big fan of cheesecake.
I followed the recipe and I had a huge crack in the middle? I made it once before and that didn’t happen.
Hi, I would love to try this recipe, any chance you could put down metric measurements in the ingredients list. Thanks in advance
I love love this recipe! I’ve made it several times it always turns out delicious! The only issue I keep having is my oven smokes like crazy when it’s cooking? Not sure what I’m doing wrong. Any suggestions?
I made cheesecake for the first time using this recipe and it came out perfect and delicious!! The best cheesecake I have ever had! Thank you so much for sharing this recipe! ❤️
Turned out perfect! It’s definitely a plan ahead recipe because of the cooling time in the oven & on the counter top before refrigerating. I poured in half of the cheesecake batter then spread on 1 cup of seedless strawberry preserves before toppining with the remaining cheesecake batter. This gave a slight strawberry flavor (my preference) but hubby topped his with macerated strawberries.
5* though I haven’t actually tried it yet but it sounds foolproof! Before I do, could I ask a question? I’d like to make a 23cm one with a fresh strawberry or raspberry topping to take to a lunchtime reunion at a friend’s house next weekend, a 1hr 15 min drive away. I’ll try to keep it as cool as possible in a coolbag but am slightly concerned that, not being in a fridge for the journey and then possibly not at the venue before eating, it might soften up a bit and make slicing it messy. Any advice would be greatly appreciated!
My cake ended up with a HUGE cracked right down the middle, and I followed the recipe (and notes) to a tee! What did I do wrong??
My family love Cheese Cake and this recipe is so easy to put together. Thanks for sharing.
Hi! I love this recipe so much & this is my 2nd time making it. I changed things up a little (made a dulce de leche so it’s a bit runnier than usual) so I know any issues are my own. My question though is if the cheesecake should be “set” when you remove it or if it will still be a little wobbly & will set up at it chills.
Thank you!
Never made cheesecake before. Everyone is in love with it.They all want for their birthdays. I’ll definitely be making it a lot more.
Can I make two of these in the oven at the same time?
Came across this recipe and decided to give it a try mainly because I have never had any luck with using water to bake a cheesecake. I quit making them as it was so frustrating ending up with big cracks on the top. I did everything exactly as said and I am amazed! Not only did it cook absolutely perfect, the flavor and texture of this cheesecake is seriously the best I have ever had. Creamy and not too sweet. The cream cheese flavor is so so good. Don’t hesitate to give this a try. It was simple, if you follow the instructions. Thank you for such an awesome recipe. I’m excited to try other things with this recipe.
Easy recipe to follow, first time making a cheesecake! Mine did crack, wondering why this have happened? I followed the directions word for word. I am a seasoned cook and baker so I’m not sure where I went wrong. There’s no doubt though it will be delicious!
Just made this for the first time today. Followed it exactly… currently still sitting in the oven. Crack started right in the middle…ugh! Looks like I’ll be decorating with whipped cream in addition to my raspberry sauce. Can’t wait to taste it!
I made this yesterday, it was soooo good I made two! On one I used strawberries and the other I made a lemon blueberry topping. Delish! Thank you:)
The recipe on the site says: “Pour batter into graham cracker crust, smooth the top and bake. Bake at 325 degrees, reduce heat to 250 to finish cooking. Keep the oven door closed this entire time!” It doesn’t give the baking time anywhere that I can find. Is there a way to know when to bake at 325 degrees and then when to turn the heat down?
Hi Robin, all of the baking times can be found in the step by step instructions in the RECIPE CARD at the bottom of the post. 🙂
I will try this as soon as I buy the ingredients and find out how long to bake the cheesecake.
DEFINITELY, the best cheesecake recipe, hands down. I don’t even look at other recipes and I have made this so often I have it memorized. When I ask my friends at work what cake they want me to bake it is always this or the flourless chocolate cake from Two Peas & Their Pod (https://www.twopeasandtheirpod.com/flourless-chocolate-cake). These are the only two cake recipes I need, you can’t go wrong. Even members of my family who claim to not care for cheesecake always devour it. The only problem is that this cheesecake recipe is so divine that when you order cheesecake at a restaurant, it pales in comparison. It is also lovely with Biscoff cookies, it kicks the crust up a notch instead of using traditional graham crackers.
I made this many times. Best ever!!
I have made this cheesecake 5 or 6 times so far, over the course of about a year and a half, and I see no reason to ever try another cheesecake recipe. My husband is the cheesecake lover in my family, and now requests this for every special occasion (his birthday, Father’s Day, even made it for Christmas once – it was a hit with all of our guests). He thinks it’s better than Cheesecake Factory, or any other cheesecake he’s had anywhere else in his entire life. Every time I make it, it turns out exactly the same – so very consistent results, which means you’re really created a well-tested recipe. I have shared it with several friends. Thank you for sharing with all of us! I’m about to make it again this weekend for Father’s Day.
Hey Lauren, I’ve made your cheesecake on multiple occasions, a couple of times it’s come out with a crack in the middle but it’s still delicious. I use a lot of your cake recipes and have also made Mac and cheese and a meatloaf. Everything has turned out delicious.
Best cheesecake ever! Sure enough, if you follow these directions, you will have a perfect cheesecake every time!
Tasted delicious, but even though I followed the directions perfectly, it still cracked. Since it doesn’t affect the taste, it doesn’t matter to me. That is what is important. I didn’t read to try parchment paper on the bottom, and even though I have a nonstick springform pan and used Pam, the first slice was hard to get out and it stuck. But after the first slice, it was okay.
made this for my family reunion today I added red raspberry pie filling and swirled it throughout. It was a big hit.
This is the best cheesecake I have ever had.
I love this recipe. It is a little time consuming, but well worth it. I had never made a baked cheesecake before Nov. 2022, and this is so easy and the results are amazing. It is so light and smooth.
Never baked a cheesecake before & choose this recipe to make a painted cheesecake OMG wish I could post a photo so happy with how it turned out. Follow the recipe and you can’t go wrong. I used a ginger biscuit for the crumb base and served with a lemonade curd xxx
I made this today for an early Memorial Day feast. It didn’t last long!! This was my first attempt at making a cheese cake. I won’t ever look for another recipe. The flavor is spot on!! Thank you thank you thank you!
Made this so many times, greatest cheesecake. Can I make this cheesecake without a crust. I am going to try. Would like your input.
Sooooo relieved that I found this recipe! I made five cheesecakes last week in an attempt to get one that actually turned out perfect. First I made them without a water bath and they would puff up and then sink down. Then I made one with a water bath and the butter got trapped inside the foil and I ended up with a soggy crust. This recipe is perfect because the butter is allowed to escape from the springform pan, but the cheesecake cooks evenly and perfectly as if there is a water bath. Honestly…after so many failed cheesecakes, I cannot thank you enough. This will be my go-to from now on!
My husband loves this cheesecake. I have made it several times now. However, I want to know if I could make it without the crust and layer it with a cake layer? Seems dense enough to hold together without the crust, but would love to hear your opinion. Thanks!
This really is the best cheesecake ever. I love it !
I made this, it was great. I followed all extra tips and it came out flawless! Honestly you could use less sugar and it would be plenty sweet especially if your adding sweet toppings! That’s my only suggestion. Wanted to leave pic but that wasn’t an option.
Having never made a cheesecake I was very apprehensive. I did however make it. And, will be making it often. It was the best cheesecake I’ve ever had.
The cooking method described here works wonderfully. I was a water bath advocate until I tried this method. Creamy delicious cheesecake. I went with the extra crust. Great recipe. I have also tried swapping out 8-16 ounces of cream cheese for mascarpone cheese because I can’t help but experiment.
I’ve made this cheesecake a lot, and it had always turned out, and then all of a sudden it started to always crack. i havnt done anything differently but can’t seem to get it not to crack. what do i do? Sometimes i think the pan is too full but it’s as full as the one in the picture.
Made the chew cake to the exact specifications of the recipe. Maybe I’ll add more sugar and vanilla next time to the batter because it tastes very much like plain clean cheese…but it looked absolutely beautiful crust and texture came out perfect. It’s just the taste. I used Philadelphia cream cheese (maybe that’s where it went wrong ?) idk.
I think the recipe was great ! I did add water to a pan and put it on bottom wrack . Very little tiny crack . I don’t trust water baths wrapped in foil either.
The only issue I had , is the cheese cake didn’t set properly .
Has nothing to do with the recipe at all ! It’s my stupid oven . To me , this oven doesn’t heat properly or it doesn’t get hot like other ovens due to being on propane . I have had to adjust every recipe especially my breads !
I’m debating on increasing the heat , or should ,I just cook longer ????? I have to make one today and I’m nervous !!!
I made this last night and followed the recipe exactly. Best cheesecake ever. So many compliments. People said it was the best cheesecake they’d ever had. A definite keeper. No cracking, no dark top. Perfection!!!!
Fantastic recipe! Made it twice tons of compliments no sticking or whatever. Great step by step instructions.
Made this cheesecake & it was so good a long process but actually easy & never a crack!! We love this cheesecake ❤️❤️ thanks for sharing
This is the number one favorite cheesecake I make for Bible study, sometimes I make two because the women get in fights over it, lol. We’re all older and to much sugar hurts so I drop the sugar to 1 cup and it still works great. I cannot buy anything this good. I use Aldi products and they work great. Just the cake itself is a 10 bucks. You can swirl a little fruit purée, chocolate ganache, even peanut would work in this cake. Very stable cake. Love this.
Very detailed instructions! Definitely plan to try. For mini cheesecake in muffins pans… would the cooking time be the same ?
Followed instructions exactly and mine came out a little soft in the center. Next time I will increase the temperature a little.
This recipe is very much like mine. I used another whole egg and more sour cream. I also mixed vanilla with lemon oil for flavoring. The one trick i used you haven’t touched…Hold on….try slicing your non-frozen cheesecake with dental floss. Stretch it between your finngers to tighten it and cut it like it a’s a block of cheese. No mess and works very well. Practice it with both hands and you’ll be pleased with the results.
Sam Litzenberg , ,[email protected]
This is my first time making a cheesecake. I halved the recipe to use in a 7″ spring form pan. Looks great and is still cooling. My question is: what would cause the center to sink about 1/2″ ? Wondering if higher altitude might have something to do with it, we are at 3200 ft
THIS IS THE BEST CHEESECAKE EVER!!! I used store brand cream cheese and it was still very good. I swirled some raspberry sauce in it.
What would the baking times be for a 10 inch springform pan?
Never made a cheesecake in my life, came out amazing and everyone loved it……… it did stick a bit on the sides to the spring pan after chilling, but who cares!!!!!! I wish there was a peanut butter version of this as well.
I just made this today for a dinner party tomorrow. I’m sure it will be delicious but I have huge cracks in the top. My oven is perfectly calibrated so the temperature is right on. I’m pretty sure I didn’t beat it too much and I only used the 1st setting on my kitchen aid mixmaster, so it was a very slow mix. I also bumped my bowl on the counter about 100 times until no more air bubbles came to the surface. I noticed the cracks about 30 minutes after I cracked the oven door – bummer?. I’ll cover the cracks with berries and whipping cream and I’m sure my guests will love it. Would love to know if anyone else had this problem. I was so excited to not have to fuss with a water bath.
Amazing cheesecake! I made this as a second cake for my husband’s birthday. Everyone loved this cheesecake…Including our pug, Lucy, who helped herself to some! First time to get herself up on the dining table! I had to discard half of the cake because she had gotten on the table when no one was in the dining room! Naughty dog! Fortunately, she did NOT get sick from eating so much of it! My son has requested I make it for his birthday this month. We will keep it far away from Lucy! Thanks for a perfect recipe! I’m looking forward to making another!
I’ve always used a water bath when making cheesecake but decided to try this recipe due to feeling lazy and having a family gathering that demanded a cheesecake. I must say, I loved it and so did the family! Not one slice was left. I am gluten-free so I made a gf vanilla wafer crust instead of the graham crust. My family never knew the difference. Fantastic!
I’ve tried this recipe twice and it just does not cook! It’s so jiggly. The first time I cooled it because I followed the recipe perfectly and it was just raw. This time I’m already over 20 extra minutes cooking and it’s still not done.
By far the easiest and best tasting cheesecake AND NO WATER BATH! Thank you for sharing with us. I’ll be trying more of your wonderful recipes.
I haven’t tasted it yet but it cracked and I have been cooking 20+ years and followed directions exactly.
Best cheesecake ever! I’m so glad I came across this recipe! Easy instructions, no sticking, it turned out beautifully perfect. Made it for my hubby’s birthday and he commented numerous times while eating his first slice how delicious it was. He kept asking how I got it so creamy. Thank you for sharing your recipe – it’s definitely a keeper in my house!
I’ve made this two times and it‘s came out perfect both! I get asked for the recipe and people moan when eating it- 10/10!
Best cheesecake I’ve ever made! It didn’t feel too heavy or sweet, just perfectly creamy. I left mine in the warm oven for an extra 30 minutes since mine was still jiggly. I served mine with Ina Gartens raspberry sauce and it’s sooooo good.
I’ve made this recipe three times now and twice I’ve had a crack and once I did not – it always tastes delicious regardless! I especially like that it has a crisp crust, which I have not been able to achieve with a water bath. I think it cracks when I don’t soften the cream cheese enough. It’s definitely room temperature, but I think I need to microwave it or warm it in the oven before mixing. Or maybe I’m being too shy about mixing it enough? There are lumps in the batter after using the stand mixer unless I warm the cream cheese.
This is my go to recipe because it is delicious every time. I have used water baths with other recipes and I’m happy with the filling results, but I haven’t been able to get a crisp, cookie like crust, which is a must for me!
Have made this recipe a few times and has always been amazing! I have experimented with different crusts and love using a combination of regular graham crackers and chocolate graham crackers and have made the cheesecake as a marble cheesecake- always great! Today I used Biscoff crackers for the crust. I made more crumbs than recipe called for because we like a thick crust- I may have used too much butter or maybe these crackers are a more richer type consistency because when it was out of oven anD continuing to cool on counter I noticed a ring of oil around springform. I hope it will be ok when we eat on Easter tomorrow
Made this Cheesecake yesterday for Easter. Tested it this morning.
Ohmygosh ~ perfection!!!!!
Followed the recipe exactly as written.
I did do the thicker gram cracker crust that was written into the recipe as a choice. It was not thick ~ it was perfect.
Cheesecake did not crack as some reviews noted. No bubbles on top & the color was light ~ not dark.
Recipe was easy.
Warning…
If you make this & take it to any function ~ you’ll most like get asked to bring it again. It’s EXCELLENT!!
Followed directions to a T- it cracked every where! The cheesecake was good but it definitely cracks.
What an adorable baby photo!
My family loves this recipe so much. I am invited to all my daughter’s in-laws’ get togethers, likely because I bring the cheesecake.
I made this for my coworkers so I subbed gluten free Graham crackers. I also used a 9×13 pan. I didn’t have to alter baking times and followed everything else to a T. Turned out fantastically! So rich and delicious!
This is an awesome cheesecake. Do you have the cooking time and temperatures for 4 small cheesecakes? This is the ONLY recipe I use now.
Could I talk to cheesecakes at the same time and would you adjust the temperature or the time
I meant, could I cook two cheesecakes at the same time sorry about the previous submission
Hands-down, the best cheesecake I’ve had in quite some time! My son wanted strawberry cheesecake for his birthday. The directions for this are spot on and, for me, the end result was the most beautiful, dense, creamy cheesecake. Not only did my son love it, the whole family, from the 3 year old to great- grandma was raving over it! I’ve now been assigned to make a cheesecake for all family functions. Lol
Thanks so much for a great recipe that I’ll definitely be making again and again!
I’m sooo happy to have found this recipe! I had given up hope I could make a cheesecake without cracks… My favourite part of the recipe is this comment “Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly.” You caught me there?
Made this came out perfect ! I just wanted it to be a little higher can you add more blocks of cream cheese? If so what would baking time be? Thank you this was a easy recipe and very delicious ?
Absolutely the best cheesecake I have ever eaten and if you follow the recipe and tips you and everyone who tastes this rich delicious dessert will agree… the Best cheesecake ever!
I wasn’t paying 50+ $ for cheesecake anymore so I found this recipe and gave it a shot… Followed directions to a tee, my eggs and butter were cool but “not” room temp (had out maybe 4 hours) but it turned out fantastic! Great flavor and not one crack, I made 2, about to make another for Easter per family request ?
This was my first time making a “from scratch” cheesecake, I made it for my husband’s birthday. The recipe was easy to follow, and the end result was a delicious, velvety smooth cake. It had the right amount of tangy and sweet, and the thicker crust provided the perfect ratio of crunch. Unfortunately, despite following the recipe to the letter, my cheesecake developed an enormous crack during the “oven crack” phase – prior to that it looked perfect. Not sure what happened, but I will be trying this recipe again.
Do we need to use a water bath for the cheesecake?
This is the second time making this, first time came out perfect. No cracks and one of the best cheesecakes I’ve ever made. This time I added mini chocolate chips and made an Oreo crust. Followed same instructions but top cracked. Not sure what happened, but will cover up the imperfections with whipped cream. Hope it’s as delicious as the first!!
This truly is the best cheesecake I’ve ever had or made.
Best Cheesecake recipe EVER!! I love cheesecake and have made it many times with the dreaded bath but not as often as I would like because the bath method does suck and is time consuming and nerve wracking!
This recipe is my go to and is so easy to incorporate other flavors because it is so versatile! My favorite is chocolate chip cheesecake, I use the mini semisweet and just mix in 2 cups. Delicious. And my crust has never stuck!!
I followed the recipe exactly & it came out absolutely perfect! I will only use this recipe from now on. So easy, not one crack & it baked evenly throughout.
Followed the recipe to a t and the cheesecake cracked. So disappointed.
There’s something wrong with ‘The Best Cheesecake’ recipe. There are words and symbols that are covering the recipe and can’t read it!!
Sometimes cheesecake makes my butt stink like vinegar
I see you have gotten excellent reviews on this cheesecake. I’m going to make it but everytime I use the graham cracker crust I don’t know how to remove the the cake from the bottom of the pan and I don’t want to leave the bottom on and just cut into the because it will scratch the bottom of the pan and my pan is nonstick. I’m sure you’ll have tip.
Have made multiple times and served to different dessert lovers…always delicious and beautiful!!!!
This has been my go to for years. This week I experimented to make a smaller version. I used a 6×3 spring pan and halved the recipe – no changes to cook temps or times or instructions otherwise. Came out perfect.
This is an easy to follow recipe that delivers excellent, consistent results. It has become a family favorite!
I tried this recipe it is the best one that I have tried. It was simple and it came out great and it will be the only cheesecake I make forever no more water baths!!!! I used Biscoff cookies for crust because to me Graham crackers don’t taste like they used to they’re too sweet they just don’t have the same taste and I didn’t want to waste my money on a box of Graham crackers that no one in my house would eat afterwards. The Biscoff cookies make an excellent crust. I made it the same as you would with Graham crackers with the sugar and the butter. Thank you for such a simple and delicious cheesecake.
I don’t have a springform pan, just a regular cake pan, would it cause any issues to cook it on top of parchment paper so I can get it out? Plan on following the rest of the instructions exactly but wondering if the parchment paper would cause any differences?
I have made this cheesecake so many times, has never cracked. I use vanilla wafers for the crust, my husband does not like graham crackers, use 1 tsp of vanilla flavor and 1 tsp of lemon juice
I made this and followed all the instructions and it still cracked! Every time I make cheesecake, it cracks so had high hopes for this “fail proof” method. Leave it to me to fail, lol. I was topping my cheesecake with cherries so it was all good but I wish I could get a cheesecake to come out without cracking!!!
Always on point!!
Best Cheesecake I have ever made and I have made a lot of cheesecakes. The taste and texture of this cheesecake is jusst what I was looking for!
Cheesecake turned out amazing. 12 y grandchild and I made this today.5 stars ❤️❤️❤️❤️❤️ I used springform pan and parchment. No cracks. Very smooth.
Great recipe!! I always add a little lemon juice to the batter, and I add a sour cream, sugar, & vanilla topping at the end and bake a few more minutes. Wonderful!!
Definitely the best cheesecake recipe I’ve ever tried… No cracks…delicious. Will be my go to cheesecake recipe.
THIS IS NOT A DRILL. This is literally the BEST cheesecake!! I’ve never ever made a cheesecake (but my son requested one for his birthday), and it turned out PERFECTLY. It was absolutely delicious. My sister-in-law said it was better than the cheesecake at Cheesecake Factory, so I’ll take that as a win! I’ll never look for another recipe, and neither should you.
We LOVED this cheesecake! What I did wrong: I didn’t let it chill in the refrigerator long enough (only 2 hours because we really wanted a slice) so some of the crust came off on the springform and it wasn’t all the way set in the middle.
Nonetheless, it was DELICIOUS and even better the next day when it was properly firm.
What I did right: read reviews for additional tips to prevent cracking, etc.
What I adjusted in the recipe: I used 2 teaspoons of vanilla extract, 1 teaspoon of orange extract and 1 teaspoon of lemon extract.
Lastly, I made the strawberry sauce as a topping. My Sweetie claims that it is the best cheesecake he has ever had and I have to say that I agree!
This is the only cheesecake I will make. Perfect every time. People are obsessed when I make this. I give all credit to Lauren. Thank you for sharing this great recipe.
This is The most amazing cheesecake I’ve ever had, and the easiest to make! Perfection every time. I make this basic one then make a cheesecake bar with different toppings. Lemon, cello, strawberry sauce, key lime & Kahlúa. ?
I BUY MY CREAM CHEESE IN TUBS, SO GLAD YOU PUT THE WEIGHT INSTEAD OF OZS.
I followed the recipe exactly and got a big crack in the middle 🙁 not sure why it did that
Perfect!!!
Do you have this recipe for a 7″ springdorm pan?
Easiest most delicious cheesecake recipe I have ever tried! Definitely my go to now! I substituted crushed lemon cookies for the crust- wow!!!
I’m giving this 5 stars even though mine did crack. Probably my ingredients were still too chilly. This was absolutely delicious! Will definitely try again!
I bought a new oven and it seems to me the cheesecakes I’ve been cooking go brown around the edges and all seem to crack now… would this mean my ovens cooking it to quick or if he temps to hot? I’m following the temp recommendations on this recipe.. this all started when I got this darn new oven! Please help. Any tips?
I love this recipe, I have made it several times and follow the instructions exactly as written but it cracks every time. I think its because my oven has a fan to help regulate the temperature and cool it down, there is no way to turn the fan off, so I usually try to hide the cracks with whipped cream.
Thank you for sharing such a wonderful recipe! This was easy to make, turned out beautifully, and I got rave reviews from the ladies I served it to at lunch. Definitely going in my recipe book!
I am a wedding baker and thus having a million cake pans and no spring forms: line bottom of cake pan with parchment. cut a strip to line the vertical walls of cake pan. after baking and cooling, place plastic wrap on cheesecake surface, place cardboard on plastic wrap. invert onto one hand, and with the other, use a torch to melt the butter that’s adhering the parchment and cake to the pan walls. after it’s melted and slippery, the cake will slide right out with a little wiggling. I use this method for chocolate decadence and pies too
This cheesecake recipe is excellent! I’ve made cheesecake for years and this one is the absolute best I’ve ever made. Rave reviews from all my dinner guests. Will be making this again and again! Thank you so much for sharing this fabulous recipe and super easy method for the creamiest cheesecake ever!
This was the easiest and best cheesecake I have ever made. It came out beautifully and easy to cut and best texture. I added chopped Walnuts to Graham Cracker Crust ?? ❤️
This was super easy to make and it looks beautiful! I cannot wait to try it but I have to chill in the fridge yet….with that being said, do you cover just the pan with the plastic wrap or lay the plastic wrap right on top of the cheesecake?
Our family loves this cheesecake recipe. My daughter is requesting this for her baby shower cake. Is there a way to dye the cream cheese pink(she’s having a girl!) without ruining anything?
Can’t wait to make this!
I currently have cinnamon graham crackers. Would that work just fine for the crust too?
Haven’t tasted it yet but it cracked ?
Just made this cheesecake!! I had a few lumps in it but didn’t care! It was a long process but it turned out beautiful!!
Lauren, do you have this recipe for a 6 inch round cheesecake? I have asked a few times and have not received a answer. Thank you.
I have to say this is the best and easiest cheesecake recipe ever. Especially for a beginner cheesecake baker like myself. The first one I made was in a water bath. It tasted good but looked terrible. And it leaked. I was ready to give up! I’ve made this one three times and came out perfect every time. The only difference I made was four bars of cream cheese, and 2 tablespoons of lemon juice. Not sure if it really made a difference in the taste, but everyone says it great. The way Lauren explains how to bake it for so many minutes and reduce heat for so many minutes and leave in oven for so many minutes was perfect. Thanks Lauren!
I’ve made this “no water bath, no crack AMAZING cheesecake about 5 times now and it comes out the same each time. I’ve been told by family and friends that this cheesecake was the absolute best cheesecake they ever had!!! I wish I could have added a photo to show others what it looked like when I was ready to take it out of oven but trust me on this. Easy to put together – just follow the temp and times. EASY. I’m ready to try another one of Lauren’s cheesecake recipes. She’s the best. Thank you Lauren.
Best cheesecake I have ever made! And no water bath made it even better in my book! I have made it a few times and it has never cracked! Only recipe I will use now!
Yes this is the best cheesecake ever, simple recipe, but the process is involving. Definitely worth it. Restaurant quality ?
The best cheesecake I ever had….creamy and NO cracks! Worth the extra time it takes to make. Consistent results every time when directions are followed. I did spend several extra minutes tapping the bowl to remove air bubbles.
So disappointed! I followed instructions to the T and it came out so dark!! I could have reduced time by at least 10 minutes but everyone was saying they followed directions and it was perfect. I am afraid it’s going to be very dry and not creamy at all. Definitely have to put a topping on it
I have made this recipe three times now and have yet to have my cheesecake crack. Every time I bake this, people always ask what’s your trick, I love explaining it to them and sharing the recipe. Also no water bath is great! Definitely well worth the time!!
Followed this recipe to a tee, it was fabulous!!! Best cheesecake I’ve ever had! No cracking, no sticking, it was creamy and delicious, I did spray the bottom part of my pan first and sprinkled flour on it. I only let it sit on the counter for one hour before moving to fridge due to time constraints.
Cake is still in the oven cooling. Nice and thick but it did crack. I’ve never tried one without the pan of water underneath. I’ve never had one crack when I bake it in a pan of water. I was a little disappointed because I like a nice smooth cheesecake. I’m sure it will still be really yummy, though. The batter tasted great.
I’m excited about trying this as it will be my first cheesecake. I have a 7” springform pan. Can you tell me what changes (if any) I need to make for a smaller pan?
It was thé best Christmas gift I ever gave myself – totally foolproof, easy instructions, so creamy and velvety, it will be a staple for all my tea parties! And yes, it definitely serves 12!!!!
Can I cool off this cheesecake in fridge after the oven cool down?
I made this for Christmas, OMG it was delicious! I used refrigerated sugar cookie dough for the crust, it was great!
Best cheesecake ever no cracks at all a picture perfect finish thanks for the instructions
Are the cooking times different for smaller ones?
Do you make a chocolate cheesecake like this? Would love the recipe. I did make this one and it turned out perfect. My first time making a cheesecake too!
OMG. out of this world, and even better than the one I’ve used for years that everyone I made it for said was THE best. Plus turned out perfectly, with minimal effort, no cracks,perfect texture, excellent flavor.
“Step 4: Bake the Cheesecake (without a water bath!)
Pour batter into graham cracker crust, smooth the top and bake. Bake at 325 degrees, reduce heat to 250 to finish cooking. Keep the oven door closed this entire time!
Let cheesecake sit in the hot oven with the oven closed for 30 minutes before cracking the door and letting it continue cooling for another hour. Remove from oven and bring cheesecake to room temperature.
I may have missed it, but how long do you cook it at325 and then 250? I’m making it now and I have no idea what to do after put it in the oven. I guess I should have read the entire directions before I started. Boo!
30 minutes at 325 45 minutes at 250 and then turn oven off and let it sit in there without opening for another 30 minutes
This has been the absolute BEST way to cook a cheesecake for me!! I will be trying it again to make sure it wasn’t “beginners recipe” luck. But there wasn’t a single crack and it was so SMOOTH! I was so very pleased ☺️☺️ Thank you!
Absolutely amazing!!! My son (who hates everything) LOVES this and begs me to make it. I sprinkle a little cardamom & nutmeg in the crust just because I love it. Thanks for this great recipe ❤️
I, too, detest water baths! After reading your blog AND seeing 40 oz. of cream cheese♥️♥️♥️, I decided to try this one for our Christmas Eve dessert. It got more rave reviews than any other I’ve ever made! It turned out beautifully with a wonderful flavor and texture. Oh, and it also had no cracks! My hubby told me not to lose this recipe! Thank you and Merry Christmas!
Cracks like the grand canyon! I have been making cheesecakes for 25 years and have never had cracks like this. I followed the recipe to a “t” including all the crazy temperature settings, tapping all the air out, etc. Made for Christmas eve dinner and I’m not sure I can even serve it. I should have been wary by other’s comments but thought should give it a try. Lesson learned!
My Mom is a diabetic and makes this without a crust and with Truvia instead of sugar. It’s so light and delicate that way. I’ve shared this so many times! Always comes out great.
My oven only lowers to 300. How do I adjust cooking time?
I have it in the oven now so I doubt I’ll get an answer back
soon enough. So for the future….
I love this recipe. Thais is my second time making it. I live how easy it is to make. It turns out so smooth and creamy and I don’t have to mess with a water bath. No cracking and everyone gobbled it up.
Any concerns or tips if doubling the recipe? Making cheesecake for an “army”!
Thank you in advance!
I have made this cheesecake twice. Perfect every time! I’ve shared this recipe with so many family and friends. No one believes me when I tell them it doesn’t crack. Not only does it look perfect, but it is delicious too! Thank you!
Looks fabulous! Very similar to one I have been using for years so expecting excellent results! And I hate a water bath too!
Has anyone tried this with a layer of fresh berries or cherries sitting on the base? Does it change cooking temp/time or any other issues?
I’ve made this twice and I love it. I want to know if I bake two at the same time should I increase baking time
I made this cheesecake and I must say it is absolutely delicious. Very simple recipe and it didn’t crack!
Question – how long would I bake them if I use 4 mini cheesecake spring pans?
I have made this cheesecake previously and it is perfect! I would like to make a smaller version. I have scrolled to find comments about halving the recipe and using a 7″ pan. That would be perfect! What time/temp is the part I can’t seem to find. I know it freezes well but I want to serve the “whole” dessert, not a half because the other half is in the freezer for another lucky day! Thanks!
This is my first time trying to do a cheesecake and I don’t know what I did wrong. My top isn’t smooth and all cracked.
??♀️ what did I do wrong
I made your recipe for the cheesecake. I just want to say it turned out so perfect. Thank you so very very much. It was a big hit at my Christmas party. I would recommend this recipe to anybody and everybody. You just cannot go wrong if you follow this ladies directions.
Has anybody tried using a Graham cracker pie crust?
I don’t believe that small 9 inch pie crust will hold that recipe at all. So I would not even try it. Because this recipe fills up to the top a 9 inch spring pan to the top.
I’ve made this cheesecake probably ten times because my boyfriend loves it, but it cracks every single time. I follow the directions to the dot and cannot figure out where I’m going wrong. It’s always delicious, but the cracks are maddening.
Do you think I could cut the recipe in half and it would still turn out ok?
What is the cook time and temp for a 10 in spring pan?
I have only made one other cheesecake and I’m never using another recipe again. I love cheesecake, but am a bit picky about the flavor, so I have always been afraid to make my own when there are so many tasty ones out there.
We’ll, this recipe has changed my mind! I used a ginger snap crust and followed the recipe exactly as it was written. I AM SO DELIGHTED WITH THE TASTE, TEXTURE AND APPEARANCE! No cracking, great flavor and a smooth texture-PERFECT!!!!!
Thank you so much Lauren for trying until you got it right, and posting it for us to enjoy!!!
I’m making my own cheesecake from now on!!
Thanks,
Chriss
Followed the directions to the letter and still got a crack. Still looks delicious.
It cracked! I will go back to baking my cheesecakes in a water bath, no cracking that way:
This recipe is easy and the results are fantastic. I’ve made it a couple times but used Biscoff cookies in the crust and oh boy, it was a hit both times. Thanks for making this easy to follow and not intimidating. I’m not even a cheesecake fan this is in my top 5 all time desserts.
I have made quite a few cheesecakes and was very excited to find a recipe that didn’t include a water bath. I followed this baking protocol to a T. Scraping, tapping (for 60 seconds because I still saw tiny air bubbles) and never opened the door until instructed. I also used name brand quality ingredients and had everything room temp. Unfortunately I had a huge Y shaped crater in the center. Flavor itself was good but it just wasn’t crack-proof.
Thank you for this recipe! It was so much easier then my standard recipe. I needed a No bath recipe for mini cakes in Togo pans for a Christmas party and this worked great! I ordered the pans on Amazon, 2×6” rectangular pans, baked 10/15/30 instead of 30/45/30 and they came out beautiful. 1 batch made 15 cakes. I did have to double the crust though. I used 2 tbs crust mix & about 1/2c batter each. (I used a measuring scoop to fill them so it’s not exact) They were filled with just enough lip to add a thin drizzle of topping. I’m just thrilled to have a recipe I can whip together in an hour and break into small portions with success in throw away pans.
This is almost the exact recipe I use…I found this one searching for tips. What do you think would be the best way to prepare this, and take it off of my springform pan base? Maybe a cardboard cake board on the bottom of the pan? I don’t want to ruin a cheesecake in an experiment!
Line the bottom with parchment paper then you can slip it right off
My cheesecake is brown in top and I followed the oven Temps precisely. I don’t know, maybe I need to test the oven temp.
Can I half this recipe for a 7 inch spring form pan? And would the cook times stay the same?
So good and turned out perfectly!
I like a little bit of lemon flavoring in cheese cake. Besides the vanilla, how much would I add, a 1/2 tsp of extract or?
This makes an amazing, perfect cheesecake. Do you have instructions for this recipe in mini pans?
Thanks so much for all the details.. it really helped considering this is my maiden venture into cooking.
Quick question though-can it be baked in a convection oven. My gas oven, a temperatures are rubbed off?
Let me start by saying I’ve been making cheesecakes for years, maintain the highest bid ever at our church pie auction (for my cheesecake, they made a special category ?), and I am asked to make cheesecakes for friends of friends of friends. Often times I get a big ugly crack in the middle, and have to preface the cheesecake with “it may not look pretty but I promise it will be the best cheesecake you’ve ever eaten”. My recipe is almost exactly the same-this has more cream cheese and different baking instructions. All that being said, last night, following your recipe and instructions, I made one of the most beautiful cheesecakes I’ve ever made! Thank you!
I was asked to make two holiday cheesecakes this year. The first was meh. So I tried this recipe for my next one and it was AMAZING. The cheesecake was silky smooth and the graham cracker crust had crystalized sugar crunch. Never had better…even at a restaurant. The only change I made was to add some lemon zest. Also whipped up some blueberry sauce on the side.
Oh and I didn’t get a single crack!
I don’t know anything about baking but I’ve pulled off 3 of them now. The taste is amazing. But each time I have gotten a shallow crack along the top. I think I need to take more time removing bubbles.
I followed your recipe exactly and still it cracked. The taste is wonderful, but it looks bad.
Does this cheesecake slice nicely without a huge sticky mess? I know the wet knife trick but was wondering if this is different. Ant other hints for a clean slice?
Dental floss. Perfect clean cuts but you need to saw a bit on the crust.
Anyone ever freeze this cheesecake?
If so how did it turn out?
I suggest that you use the larger amount of graham cracker mix and line the sides of the pan up as far as you can go. I find that the reason that the cake cracks is that people don’t line besides of the pan at all. If you do that, as the cake cools, it it will shrink and stick to the sides of the pan. The sides of the pan will not “give”. Since the sides cannot pull in, the center will have to “pull out”, resulting in the crack.
If the sides of the pan are lined with graham cracker crumbs, the crumbs will “give” as the cake cools, and the cake will be allowed to pull in, pulling in some of the crumbs with it. It will involve a slight amount of clean up, but you will never see a crack again.
I am not disputing a single word that the authors say. I am just pointing the emphasis in a different direction.
This recipe is fool-proof – I had not made a cheesecake in years when I attempted it for Thanksgiving this year and everything that could have gone wrong, went wrong (including the oven shutting off in the middle of baking and my not discovering that fact for some time)…..still it came out (cracked) but tasting delicious! Everyone asked for the recipe! Next time hopefully things will go right and I will end up with a beautiful and even better tasting cheesecake.
I made this for Thanksgiving dessert and it turned out excellent! Will be making this again
I made this recipe for my mom and step dad to cut at their wedding and not only was it amazing to not deal with a water bath, it was the prettiest cheesecake I’ve ever made and definitely the best tasting! Everyone in the family has requested cheesecakes for events now.
This is absolutly THE BEST cheesecake recipe! The first time I made it, I made different cheescakes from 3 different recipes and the family did a taste test. This was voted the best by everyone! I have since made it several times. This year I made it for Thanksgiving but had to make one change. When I went to make the crust, I realized I should have bought more sugar (who runs out of sugar?!) I had enough for the crust but not enough for the cheesecake. I did have powdered sugar and decided to risk it rather than head back to the store. It came out amazing!! My husband said it is the best one I’ve ever made! I think I’m switching to powdered sugar for the future! Thank you so much for this AMAZING recipe!!
Made this cheescake fir Thanksgiving. Total hit. I made a salted caramel topping. I will use this recipe from now on❤️
Turned out fantastic. I got alittle impatient with the cooling it on the counter to room temp. It only sat out for 1 hour. It ended up with one tiny crack. Otherwise it was perfect. Will be making it again for christmas.
I made this for Thanksgiving today and it is also the first time I have attempted making a cheesecake. The recipe was easy to follow and no cracks!! And I did not have any issues with it sticking. The cheesecake was delicious and just the way my husband likes it! Thank you for sharing!
Do you have a white chocolate raspberry cheesecake recipe?
I would love to see it! This recipe was so easy to follow with your instructions!
My favorite cheesecake recipe of all time.. It has never failed me. My family loves it.
I made this for Thanksgiving and it turned out amazing! Best cheesecake I’ve ever made! Have you ever tried to use this recipe as a base and add anything to it versus just putting toppings on top?
Year 2 of the family requesting this cheesecake. They don’t even want toppings! Super yummy and super easy recipe.
My first time making a homemade cheesecake. I was a bit nervous because my gas oven doesn’t have a setting under 300 degrees. It came out beautiful and I can’t wait to taste it!!!!
Do you have any flavored cheesecake recipes? I LOVE your traditional one.
Followed your recipe to a t and my cheesecake cracked. My husband said he didn’t care but I do. ?
Followed recipe and it massively cracked down the middle. Next time I’m using a water bath as do not have this problem. Otherwise tastes great!
This cheesecake is amazing. So creamy, with no cracks. This method is ingenious. I absolutely will not use a water bath. I’ve made this recipe at least a dozen times and it has never even given a hint of failure.
I have made other recipes & this one is by far the best! A little more time consuming but the end result is well worth it!
I’ve made this for years! I’ve never had to bake my crust first. I bake at 325° for 1 hour. Turn up to 375° and cook 10 more minutes. Turns out perfect everytime. Best Cheesecake ever!
This is an amazing recipe.
How long do you leave the cream cheese , eggs and sour cream out to get to room temp?
This sounds great. I have an oven that does convection or regular bake. Does it matter what I use?
Seriously the best cheesecake and cooking method! I’ve been making cheesecakes for several years and through trial and error, this recipe has been on point every time!
im about to try your recipe for the first time…my question is can it be done in a 10 inch spring form pan and if so is the temp still the same and time as well…thank you
Very good cheesecake. Great instructions and easy to follow.
This is the best cheese cake I have ever cooked. I didn’t change a thing and I have had it over 15 times this year. Thanks for making and sharing this delicious cheesecake.
I would love to make this cheesecake as holiday gifts and have several small 6″ springform pans. Do you have any suggestions for how long I should bake them for since it is smaller? Appreciate any advice you can provide. Thank you Lauren. Love your recipes, use and share them often.
Contact the magazine, Good Housekeeping. They should be able to help you. I used them years ago about a cooking question. I would think the baking times would be different for the smaller size, just at it is for cakes vs cupcakes.
Have made this cheesecake several times, exactly as written, and every time it came out beautifully…and with raving comments by those we shared it with. Thank you, Lauren!
Have you made a pumpkin cheesecake,I would love to no how much pumpkin to add to recipe.
Thank you. Bobi
I love making this cheesecake but I have an issue with the middle always being really jiggly when I take it out of the oven, is it just me or am I doing something wrong?? But other then extra cooking time really good!!
This has become my husband’s birthday dessert the past two years, and I’m preparing to make it again this year! Thank you! Quick question: can I keep the cheesecake and strawberry filling in the fridge for more than overnight? For example, if the cheesecake is chilled and then decorated on Monday night, could I keep it in the fridge and serve on Tuesday night?
Wondering if you have any advice; too was perfect until the step where you turn oven off and crack it open just a bit, then it suddenly cracked. Not a huge deal because I was topping it with blueberry sauce but just curious if you have any idea why it did that, still tasted great
This recipe is delicious, but I did make a bit of an error by not reading the directions fully before making. I followed everything until step 7 where you are supposed to bring the cheesecake to room temp for 3-4 hours. I was having it for dessert in 3 hours!!! I couldn’t follow step 8 at all.
So, I set it on the counter for 1 hour then put it covered outside (it was chilly out) for the other 2 hours. It was delicious. It was soft & luscious. The rest of it went in the fridge until the next day where it became thicker. Both ways were terrific. So, if you need to make it all in one day, it works!
Hi! Is there any way I can use 4 blocks of cream cheese instead of 5? Or would I have to adjust all the other ingredients? Thank you!
Thank you so very much for sharing this recipe, have made it several times and everyone loves it!!
I made this yesterday. It was great. My family loved it.
I’ve made this cheesecake countless times, and every time it turns out beautiful. It looks like a professional made cheesecake and tastes as good if not better than those famous cheesecakes that cost a small fortune. I’ve been making cheesecakes for 25 years or more and I’ve thrown all those other recipes away. This is the easiest and most delicious fool proof recipe you’ll ever need. Thank you Lauren for sharing it with us
can freeze the cheesecake after cooking?
went through the whole page , saw all kinds of unnecessary advise, but NO recipe. won’t be coming back to this site,
Jane, the recipe card can be found at the end of the post.
Truly best cheese cake ever ! Thx for sharing the recipe ❤️… I add a sour cream topping after it’s been out of the oven a couple hours w/o issue
• 16 oz room temp sour cream
• 1/4 sugar
• 1 tsp clear vanilla
Bake ~ additional 10 mins @ 475 °
Can I substitute a keto powdered sugar for the regular granulated sugar in the filling?
I made exactly as recipe said. Tasted fine but split worse than any cheesecake I ever made and I never put the pan in water to bake. I will go back to recipe I’ve used for years. It cracks too but not as bad as this one.
This is hands down the best cheesecake I’ve ever eaten or made. The texture is smooth on the tongue and has the exact amount of tang one would expect. It’s the easiest to make as there’s no fiddling with a water bath and, if following the directions exactly, no worrying about the dreaded ‘cheesecake crack’. This recipe has replaced all prior ones in my personal recipe catalog. Thank you so much for all of your tips. They’ve paid off handsomely.
My cheesecake cracked I don’t know what I did wrong will enjoy it for myself tho
I made this yesterday and it is awesome!!! Thank you
This is hands down the best cheesecake recipe I’ve ever tried. The cake turned out silky smooth and it’s not crazy sweet. My daughter has requested this for her birthday in December.
Question. How long can this cheesecake last in the fridge?
I made this yesterday. Amazing thank you!
I have been making Cheesecake for over 50 years and this is by far the BEST and EASIEST to make. It so was creamy and NO CRACKS.
As stated above, follow the directions exactly.
So so delicious. I could have eaten the whole cake.
Definitely a keeper. Made this recipe for my daughters wedding cheesecake. It was perfect. Made 5 cheesecakes for her cake and everyone kept asking where did we purchase the cheesecake. So delicious ?
This is my first ever internet comment on a recipe. I HAD to say something. This recipe is hands down THE BEST cheesecake recipe I’ve tried. My family and friends are amazed smoothness and creaminess. ANDDD there’s no stinkin’ water bath! Who wants to do all of that?! Thanks for a great go-to recipe. It’s perfect every single time. (And I’ve baked it plenty of times.)
Absolutely the best cheesecake recipe I’ve used. Came out flawless. Perfect texture and no cracks at all.
Loved the recipe. Could I flavour it? Could I add biscoff spread or chocolate? If so, how much could I add?
My go to!! Easy to make!! Always Always turns out!! Always gets comments its the best cheesecake ever!! Thank you!!
This was easy to make and the results are phenomonal! I baked and brought it to a restaurant for the staff and everyone said it was the best cheesecake they’d every eaten.
If I wanted to make this receipt into cheesecake cups, what would the measurements be? Would I still follow the same instructions?
Made this for a celebration at church. Not one morsel was left. I wish I had made two. Now I am wondering if using this same baking method would work with a chocolate cheesecake that has a similar baking time?
Can you bake two cheesecakes at same time?
I use water baths but because I bake in a regular pan, not springform so no leaks ever. I line the inside with foil and it pops right out. So easy! Best to use a cake pan with three-inch sides instead of two.
I love love love this recipe and have used it many times. Does anyone know what the timing for baking it would be if it was a 6 inch instead of a 9 inch?
I love this recipe and insist on using it no matter what type of cheesecake I’m making. (I once made a delightful snickerdoodle cheesecake with this recipe as a base) But I’d really like to add bananas to it and I want to know if adding bananas would change any of the ingredients or baking time?
I’d like to thank you for sharing your recipe with everyone Lauren! I made this recipe a few times and it was always a hit. The very first time I made it I shared it with my co-workers, and they loved it. In fact, one of them who’s been making cheesecake for many years asked me to give her this recipe because it was the best cheesecake she ever had. Her husband also agreed. My whole family loves it and I’ll be making this recipe for the rest of my life. Thank you so very much again for sharing it.
This is a really good cheesecake! Follow all the steps and be patient! Read thru the steps and make sure you have the time to prepare, bake and cool down. Worth the wait!
This is the absolute best cheesecake I have ever tasted. It is a hit with everyone.
I made this for my son’s birthday. It was outstanding. The absolute best cheesecake recipe I have found. The texture is so creamy and smooth. Phenomenal! Definitely will be keeping this and making it again!
We LOVE this recipe! Made it twice and it came out perfectly both times. My MIL has used this recipe in her gas oven and it has cracked both times for her. Could the lack of residual heat be causing this? We just moved and have a gas oven now too so I am nervous! Any tips or experience using gas VS electric?
By far the best cheesecake recipe !
Followed it to the t and it was wonderful!
The Best Cheesecake I have ever made!!!!! Besides it being so good, my favorite part was No Water Bath!!!! Thanks for sharing!!!
This is really an excellent cheese cake I’ve made it 5 times already and it’s as good as any bakery purchased cheese cake I’ve ever had. It is a bit labor intensive but nothing is difficult about it. The baking and cooling takes the longest. I make this a day ahead so there’s time for complete chilling.
This is the best cheesecake!! I have made it twice now and both times it’s turned out perfect. Most recently I made it a week ago and everyone told me it was the best cheesecake they have ever had. I will only ever make this recipe when it comes to cheesecake! Does anyone have any advice for turning this into mini cheesecakes in a muffin tin?
My crust stuck. Otherwise perfection! Any suggestions? I will try thicker version next!
Followed this recipe to the letter. Three cracks the size of the Grand Canyon formed. So disappointed.
So I made this cheesecake and did everything the recipe said. But when I cut the cheesecake it was a little creamy in the middle. Is that supposed to happen or should I have baked it longer?
I followed the directions to a T. Not done
Very undone !!! Suggestion?
Oh no!!!!! I just poured my batter into a 10″ pan. I suspect this will impact the baking time. UGH! I really wanted this to be special. I’m making it for my husband. We just had our 5 year anniversary yesterday.
Hi Lauren,
I have done this cake and it is awesome and easy to make.
Now, I want to use a brownie pan 13 X 9 inches, how much should I increase the ingredients please? Thank you
Thought this would be a fantastic recipe but I think the time in the oven maybe wrong. I did the recipe exactly the way it was written and the middle is so soft. I make a lot of cheesecakes and when they set up they’re never this soft.
This cheesecake turned out BEAUTIFUL! Not a crack. Even with the water bath, I was getting cracks.
Best cheesecake recipe ever
Served this to friends last night. They commented that it was the best cheesecake they’ve ever had! I thought it was too! I would give it 10 stars if I could!
Oh my goodness! This is truly the BEST recipe for Cheesecake. It turned out Perfect! My family was so excited over it. Yes, it is a bit expensive but oh so worth it! The whole process was easy to follow and gave excellent results.
Thank you for all the tips and explanations of techniques.
I made this cheesecake for a dinner. After I had already put it in the oven I was rereading the recipe and to my horror I realized I had read the recipe wrong. I used four blocks of the 8 ounce cream which is 32 ounces. Then I realized that the recipe called for 40 ounces.
I was so afraid it would not set up right, but I had used an extra egg because I had farm fresh eggs and they were not as big.
Needless to say I keep worrying about it. I went through all the steps and when I was finally able to take it out of the oven, it was gorgeous. No cracks, splits or bubbles. I loved the texture. I used homemade strawberry topping and the cheesecake was awesome. I got rave reviews!
I will definitely use this technique in the future.
Lauren,
Best cheesecake I’ve ever had 🙂
In your expert opinion, what is the best springform pan to use? My 9″ springform pan leaks (only been used 4 times)
Can a 9.5″ springform pan be used?
Thank You
My cheesecake, the first that I’ve ever made is in the oven with it off. And it’s cooling. I’m taking a picture and posting if your site allows.
Just wanted to say it wasn’t that hard to put this together . Meaning I had to plan for the ingredients to be at room temperature and I had to relax around the house due to having to lower the temperature and so forth.
I did this on a Saturday afternoon and relaxed and did some stretching while it cooked. And catching up on emails.
Can’t wait to serve this to my family tomorrow as it looks like it’s going to be an excellent cheesecake. Now we just have to patiently let it cool down and we are planning on having some high quality piping hot cofffee alongside for the adults. Well the teens can have whatever they want with it. Exciting!!
Thank you for posting such great detailed instructions!!
I’ve made this cheesecake twice before.
It turned out Perfect both times.This time the butter (I think) ran out of the pan onto the bottom of my oven….it was smokey but that was it…..I followed directions and measurements exactly.
Has anyone had this problem?
This is absolutely the best cheesecake ever!!!!!
Thank you for this great recipe:)
I tried to view the video but it never did work:(:(
Oops……forgot to give the rating 🙂
This was my first attempt at baking a cheesecake… it turned out amazing! I served it at a dinner tonight and everyone said it was the best they had ever eaten. It was so smooth and silky. The top was perfect with no cracks. I followed the recipe exactly… no modifications… I used the thicker crust. I have already been asked to make another for dinner next week.
I found this recipe during COVID baking therapy and have made it several times. It is perfect. My husband says it’s the best cheesecake he’s ever had. He doesn’t even want a topping. I fed coworkers who swore they didn’t like cheesecake. They changed their minds. I will never bother with a water bath again. Thank you so much for doing the work to figure this out!
I found this recipe looking for no water bath directions. I had finally mastered not over cooking them but end up with cracks. Your method is excellent no cracks great flavor very creamy and super easy. I did put some add ons but only after I had tried your specific method. Just for my own taste. Thank you for this recipe
I’m not a huge fan of cheesecake in general but it is my husband’s FAVORITE, I had only ever made “cheat” versions (refrigerated kinds that set with condensed milk/lemon juice combos).
For his 40th birthday I made this recipe AND attempted my first ever mirror glaze.
I followed the exact recipe and it came out perfect – the top and sides were incredibly smooth.
I placed white Lindt chocolate balls around the rim and froze it then mirror glazed it and it was PERFECT – honestly, it looked professional.
I made him another one for veterans day and left it as is with fresh red and blue berries on top.
He has requested it for every birthday since – going on the 3rd year now.
I will never attempt another recipe for cheesecake as this one surely cannot be beat.
Best Cheese cake recipe ever! This will definitely be my go to cheese cake recipe from now on!
I made this Classic Cheesecake twice now. It’s absolutely amazing. So easy to put together and no cracks!!!!! My husband is not a cheesecake lover but he cannot get enough of this cake. It’s light, smooth, and ohhhhh so delicious. I’ll never use another recipe. All time favorite! Thank you Lauren!
Perfect every time! Sooooo yummy!
My husband loves cheesecake and wanted me to make him one. Since I had never made one I searched Pinterest to try a recipe. I came across this one and decided to try it. Boy am I glad I did. BIG success!! Thanks Lauren for a great cheesecake recipe!
Can you half the recipe?
This is truly the best cheesecake I’ve ever had. It turns out perfect every time. No cracks as long as you do it exactly as the recipe says. Funny story, I had one in the oven one day when my husband decided to reinforce the legs to out kitchen table. Well , the cheesecake cracked☹️. That was the only time and I know why. So no hammering while baking the cheesecake. Lol
I used Lauren’s Cheesecake recipe probably 5 times and everytime I make it, it’s perfect. Easy to follow directions. Thank you Lauren, you are my go to…will be following more of your recipes.
Can I add oreos, sprinkles, chocolate chips, etc. to the batter or will it change the consistency of the cheesecake?
If I can add mix-ins, should it be 1/2 or 1 cup? Thank you!!
How many packages of cream cheese? 40 oz is 5 but im confused why its says 5-8.
Kristin, you need FIVE 8-oz packages for a total of 40 oz.
This is my go to cheesecake recipe! I love it! I have a question. I am making this for a small wedding because cheesecake is the bride’s favorite. I would like to make the regular 10 inch along with an 8 inch one to go on top of 10 inch. Would you have any idea on baking time, amounts etc for the smaller size?
Love cheesecake sounds so good.
Followed the recipe, and we all agree, great cheesecake! Made a fresh blueberry sauce. So good!!
If you use 2 of the 6 inch pans do you cook it using the same cooking times?
No water bath.
No cracking.
No metric weights.
No cheesecake.
Hi Lauren, I’m new to your site and wanted to tell you that I have made this cheesecake a couple times in a 9 inch springform pan, followed your recipe and came out fabulous! Do you have this recipe to make a 8 inch springform pan and also a 6 inch springform pan? Thank you so much!
Thank you for this recipe! It really is the best cheesecake I’ve ever made! Well done!
Amazing!!!!! First cheesecake recipe I’ve ever used and I don’t think I’ll ever try a different one. The crust almost caramelizes and the cake is so thick and rich. LOVE!! Five stars
This is sooo good. Made it once a few months ago. Gonna make again in the next week. ! I cooked it also in a smaller toaster
Iike oven ! Still was great. I had to tweak the time a bit but was soooooo good !
This is my favorite cheesecake recipe and is ALWAYS a fan favorite when I bring it to a party or host my own. I bought 4 inch spring pans as I would love to make this in a smaller portion for some personalized gifts.
Do you have any recommendations for the baking temperatures and lengths of time to avoid overcooking? If you have the portions for ingredients I would love that too but more nervous about how long to cook it for at each temperature and how long to leave it resting before taking it out.
Absolitely, hands down, best cheesecake recipe ever. I bake ALOT. My husband said this was better than Nation’s cheesecake, and that is high praise coming fton a man who had a cheescake budget instead of a beer budget!
I have made this a few times, love it . This time I am making it a lemon cheesecake
Adding 2 TBLS of lemon zest and 2 TBLS of lemon juice .
Hoping it will come out great . If it does , my next one will be lime .
Jackie, oooh…that sounds so good. Reminds me of my lemon blueberry cheesecake. YUM!
Has anyone made this at high altitude? I followed the instructions but mine definitely cracked. Wondering if I need to change my baking time?
Best recipe!
Have you tried this recipe using a sugar substitute? I have a sweet tooth but really need to limit my sugar intake.
Judie, I have not tested it with a sugar substitute but let me know if you decide to give it a try!
Question.. is this batter useually run thinner than other cheesecqke batter i did exact meqsurements seeme thr batter is much thinner than other cheesecakes ive made and i used full fat creamcheese nothing changed from recipe but batter is very thin not thicker like most willthis be a flop iand not turn out ? Getting ready topour into crust now and bake fingers crossed it bakes correctly at this point i am out of ideas to thicken it without affecting the no cracks rule by mininal mixing or adding xtra cheese to it
I made this for the first time today. Easy instructions. My husband ‘s 34 year old nephew begged me to make a Superman” cheesecake (inspired by Michigan’s Superman ice cream). I added red, blue and yellow gel and it turned out beautifully. There was a small crack but it probably was due to over mixing the colors. Thank you for the recipe!
Lauren,
So grateful for your clear recipe that made cheesecake easy for me. It was my man’s request for his birthday (that or a lemon cake) and the water baths in other recipes set off some warning bells. I added 3T of superfine lemon zest along with the vanilla and followed the directions exactly (also tapping after spooning the mixture into the pan. Just to be safe, I inserted and ran a thin plastic card with rounded corners along the sidewalls of the springform before releasing it (such a card could be cut out of a food-grade plastic yogurt lid).
So, my first cheesecake ever? Perfectly formed. Gorgeously smooth top. Excellent! (I topped it with homemade lemon curd followed by a loftier than ordinary triple-lemon Bundt cake recipe that I previously baked in the same springform pan and frosted it all with lemon buttercream (made with lemon curd). I know that sounds over-the-top, but it’s a balanced and lemony Bundt with outer edges that echo the graham crust’s crunchiness and turned out amazingly. Plus I wanted something birthday-ish, more so that just cheesecake. But I didn’t feel a super-light, airy, mild, typical birthday cake would complement the cheesecake. This was perfect.
I want to thank you for the straightforward instructions and especially the bossy ~“don’t get all creative homemaker-ey and change the recipe” comment, because I tend to be creative. These were exactly what I needed and I credit them with the cake’s success!
Thank you so much.
Love this but has anyone baked it at high elevation like 7000 to 10000 feet
Everything takes longer to cook here
I love this recipe so much its a hit every time I bring it. I would love the recipe or cook time for 4 in cheesecake would love to give them out for anniversaries.
The name really tells it all… “The Best”. It truly is the best cheesecake I’ve made. Loved that it didn’t need a water bath too. I used an Oreo crust instead with was good also. Served with raspberry sauce, so good ? Everyone loved it. Next one will be with graham cracker. Thanks for sharing
I really want to make a good cheese cake without having to use the water bath method.
I have been baking for 50 years and I wanted to try this cheesecake but I was confused by the baking instructions which said “Bake at 325 degrees, reduce heat to 250 to finish cooking”. I scoured the pictures and directions and nowhere could I find how long to bake it at 325 degrees before turning it down to 250. Since the recipe said to follow the directions exactly and is not inexpensive to make, I hesitate to try it without this piece of information.
If you scroll down to the printable recipe card, all the details are listed there.
Barbara did you hit the “jump to recipe” at the top? If you do it tells you how long for each temp
30 mins @ 325 degrees
45 mins @ 250
30 minutes with oven off
60 minutes oven off door cracked
Remove from oven let cool 4 hours
Refrigerate for 6 hours min
Hello this is Lon. Forgot to add the five star rating!!!
The cheese cake turned out perfect. No cracks, crust was just right. It was a big hit at a birthday party we just had. Excellent instructions!!!
Thank you for doing all the test runs.
I couldn’t be more proud of myself. I made this recipe over the weekend for my son’s birthday, and it was incredible. This is the first time I’ve ever made cheesecake, and it was perfect. Now it’s gone, and everyone, including my mother-in-law, wants me to make it again. I want to make a key lime cheesecake now. How can I incorporate key lime juice into this recipe? I will now be following all of your recipes. Thank you for making it so easy.
I made this cheesecake for Easter dinner, it was absolutely DELICIOUS. IT was creamy just as it said it was and just like I like cheesecake. I topped it with strawberry and it was a big hit.
How can I incorporate key lime juice into this recipe?
If you’re wanting a lime flavored cheesecake, I would add in the lime zest instead of the juice. I think you could add in lime juice, but I just haven’t tested it to know whether or not it would crack with that extra acid.
This is amazing! I have been making a cheesecake from a 1958 cookbook for over 30 years. It is my daughter’s birthday cake every year. I also hate a water bath and always end up with a cracked top. This recipe is very similar to mine so I decided to use your cooking instructions. I just couldn’t believe it would be cooked through at such low temperatures and was prepared for a disappointment. It was anything but!! It was smooth as silk and perfectly cooked! I made it for the second time for my daughter’s birthday this year and was still nervous about the outcome. But my fear was completely unfounded. Everyone just raved about it. Thank you so much for sharing your work with us!
I love love this recipe!!!! This recipe is everything.
I have never had luck with the aluminum foil myself when it comes to a water bath but I discovered that an oven bag works perfectly! Even if you don’t like a water bath in this recipe I would recommend it for others!
If you are having problems with the cake cracking use a tablespoon of corn starch it does work.
Hi Lauren I use your recipe all the time, is it possible to put in the filling in fridge over night or two before baking?
Absolutely the best cheesecake ever. It came out perfect and was so creamy and delicious. I made a blueberry glaze for it.
Today I am making it for my grandson’s birthday and will garnish it with cherry pie filling.
I almost got on here on Saturday to comment how disappointed I was because I followed this recipe method and ended up with a huge crack down the middle during the cooling process, despite leaving all ingredients on the counter for three hours to bring up to room temperature and following the cooking times exactly. I realized though that I had changed the ingredients slightly (added 1/2 teaspoon salt and another tsp of vanilla because I was afraid it would be bland) and I doubled the crust recipe and baked for 10 minutes. So, I did end up with a crack for whatever reason. HOWEVER I was really pleased with the taste and texture of the cheesecake and the THE CRUST!! I have cooked cheesecake every Easter for the past three years and the last two years I’ve used the water bath method and loved the smooth creamy filling it produced but was so disappointed in the non crunchy crust. This recipe and method delivered on both! Sooo delicious! I’m glad I doubled the crust recipe but it still would have been good with the larger crust recipe in the notes, which was more like time and half. I think this recipe will be my go to from now on and I will just make sure my cream cheese is “softened”. This recipe doesn’t require the amount of beating that others do, so I think the cream cheese has to be extra soft. Thanks for the recipe, Lauren!
Can you add pumpkin and spices to this and work as well?
I would recommend using this recipe: https://laurenslatest.com/pumpkin-cheesecake/
Made this cheesecake for Easter dessert and it was fantastic!! I followed your recipe EXACTLY and got no cracks at all!!! I know I just said I followed your recipe exactly, but….I did add lemon to mine and made a blueberry sauce to drizzle over each slice!!! Sooooo good!! Thanks fora great recipe Lauren. Got rave reviews from everyone!!!
Absolutely amazing!! I’ve made a lot of cheesecake and this is the best recipe I’ve had! My husband said it was the best ever. Super easy! Absolutely love it. Will only use this one now!!
Have you tried making 2 of these cheesecakes at once? Do I need to extend the time in the oven?
Can I cook two cheese cakes at the same time? Plus this is an amazing recipe btw
yes!
I wasn’t sure if I needed more time for higher altitude so I added 10 mins when I reduced temperature to 250 degrees. Haven’t eaten yet, it’s for Easter but it looks great!
I followed this recipe to the tee and as delicious as it is, I can never seem to get my cream cheese mixture smooth. There is always lumps in it after sitting at room temp for 2 hours. Any tips?
Try creaming the cream cheese together with the granulated sugar first, scraping the sides and mixing until it’s smooth. Then adding in the rest of the ingredients. The coarseness of the sugar will help smooth out the cream cheese.
Perfect every single time. Indeed the best!!!
Only issue was the cookie layer sticking to the pan, any solutions?
I’m ready to try this recipe but I only have extra large eggs. Will this affect the outcome or can you recommend an adjustment?
Thanks
It should be fine with extra large eggs.
Best recipe and tips ever. I just started making these last year. I had never made a cheesecake before because the only recipes I ever saw was for the Bath ones. And there was no way I was going to attend that lol. So I decided to try this and wow it was wonderful and only turned out with one crack because I forgot to take the bubbles out of it. I took this to workTo my coworkers and they said it was the best cheesecake they had ever ate. Said that it was even better than the cheesecake factory. So of course that made me feel great. Since then this is what I make them and take it to work and I also make it for special occasions my husband also loves it to everyone I have gave in a slice too absolutely love it. Thank you so much for this recipe
I just made this for my daughter and it turned out PERFECTLY!!! I followed the recipe EXACTLY.
Thank you for conquering the fear of Cheesecake and the dreaded water bath:)
Have made this twice now. Perfect both times. I am so thankful for this recipe. Otherwise I would be spending $40 when I want really good cheesecake for me and family.
Made this show stopper for my grand daughter’s 18th birthday. It was wonderful and got so many raves! It was easy to make and the directions were spot on. Thank you so much for a beautiful cheesecake recipe. It is one I will make often!
Best cheesecake I’ve ever made. If you follow the directions its foolproof. I substituted Bailey’s Irish cream instead of the vanilla. It was crazy good and then I put some ganache on top of it. No cracks it was amazing!
Great recipe
Great recipe
I followed the directions exactly as written and the cheesecake came out perfectly. No cracks and came away from the sides while cooling. The people I served this to want me to make another one right away! Thank you!
I have used the cheesecake filling recipe multiple times and I’m hooked. My favorite is the turtle cheesecake so far. I use a shortbread cookie crust instead of gram cracker.
My springform is 10”. Suggestions for altering recipe??
I would make and bake the recipe as is. It will be just fine, just a little thinner than in the pictures.
I am very excited to try this recipe! This will be my first time making cheesecake. I have been doing some research on tips for making cheesecake and a lot of them include adding foil around the spring form pan and putting the pan in a roasting pan with boiling water. With the way you decrease the temperature and keep the cheesecake in the oven, do you suggest not doing this?
Thank you!
That is called a water bath and I don’t recommend doing that. If you re-read my post, you can see a whole section as to why I hate water baths and why you don’t need one.
Best cheesecake ever! Same as others replied so many people said it was the best cheesecake EVER! Making it my 3rd time today. Only change is an Oreo crust!
What would the cook time be if these were made into mini cheesecakes ??
When mixing the ingredients, what level or number should your mixer be set at …..the directions just say to mix it……my mixer starts with stir and then numbers up to 10
Thank You
Used this recipe in my high school cooking class. Easy for the students
Looks Wonderful! How many days in advance could I make this? Could it be frozen?
Do you you use cooking spray/grease the pan beforehand?
No, that is not required.
Just a thought for those that do not like the water bath. I use a crockpot liner! I open it up and place my springform pan in the middle. I roll the top down so I can easily pour in my filling. Just make sure the top is well above the water line. This has worked well for me! Hope it helps someone else! I can’t wait to try this recipe!
Making this cheesecake for the fourth time. It comes out perfect every time!
I made this cheesecake for St. Patrick’s day and it was the best cheesecake I have ever had. So so creamy. Did a blueberry and strawberry sauce for the topping. Will definitely make this again!
My daughter and I made this about a month ago and I want to make it again. it turned out great and I believe the best I ever tasted. One comment was I believe this is better than Cheesecake Factory.
Wow this is a keeper have made it many times now and always perfection!
Lauren told the absolute truth when she said it was the perfect cheesecake!, it was so good that I’m currently making another one, one week later to give to my sister. My mother said it was so good that Juniors (New York) better watch out! Thank you so much!!
Hi Lauren:
I’ve made cheesecakes MANY MANY TIMES. But I thought I’d try your recipe.
I always seemed to have problems with my cheesecakes craking. I did the water thing and that didn’t always work.
So I used your recipe, following every fine detail. And when it came out of the oven. No cracks.
Your specific things to do, to keep it from cracking worked.
I never used sour cream in my recipes. What a mistake.
Using the sour cream as you have in your recipe has made the cheesecake so creamy. And the flavor is unbelievable.
I’ll never use another recipe again.
Awesome possum, lol
This recipe works great far less mess. Really worth the extra steps.
Just WOW! I made this for the first time last night and it turned out perfectly. This was so easy to make. As long as you follow the instructions to a tee you can’t go wrong. Thanks for this amazing recipe.
I made this recipe for Valentines Day this year and it came out perfect. Zero cracks, zero lumps absolutely delicious. I made a strawberry purée for the topping
So I just came across this recipe and made it today….omgosh it’s so good!!!! Not dry at all and I was very surprised since there was no water bath….definitely will be a go to from now on!!
I am excited to make your cheesecake recipe, it looks delicious and sounds easy!
I didn’t see it say to grease/butter the pan so I assume it’s not necessary.
If I’m not serving this for a few days and taking it somewhere, would you suggest waiting to put the topping on when I’m ready to serve it?
I made a strawberry purée for mine and didn’t add it until I was ready to serve it
This truly IS THE BEST CHEESECAKE EVER!
I am extremely distraught right now. I am in severe pain from holding this craving in. How dare you create a recipe so mouthwatering where I want to eat the cheesecake before it is even done baking in the oven. Do you understand the type of torture are you have brought to myself and to my husband? This should be the only cheesecake recipe in existence; No other cheesecake compares. After making it for the first time for my husband‘s birthday, using your recipe altercation for the thicker crust, this is a couple months later and out of nowhere we decided I suddenly need to make it again. The cheesecake is UNREAL. You Know Your S***!!!!
Made this and it came out absolutely perfect, thank you!!!
The best cheesecake ever and it never fails.???
Have made several different recipes over the years and finally found my favorite. Love love love!
I made it this week!! The best cheesecake I’ve ever made and SO GOOD!! Could you send me a recipe of the classic but for a chocolate one?!
Can you make this cheese cake without the graham cracker crust?
Because my daughter cannot eat gluten I use this crust substituting gluten-free flour: Preheat oven to 350 degrees. Combine 1 cup sifted flour, 1/4 cup sugar and 1 tsp. lemon zest. Cut in 1/2 cup butter till mixture is crumbly. Add 1 slightly beaten egg yolk and 1/4 tsp. vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch spring-form pan. Bake about 8 minutes or till golden; cool. Attach sides to bottom, butter, and pat remaining dough on sides to height of 1 ¾ inches.
I made this today along with the strawberry sauce. I cannot wait to try it. Do you have a chocolate/peanut butter cheesecake recipe that you could share?
Third time making this recipe. There is a bit of extra work but it is well worth it. I love cheesecake and this is the best one yet. I made it for friends and got so many compliments. Thank you for sharing this amazing recipe.
Can I add lemon zest
yes, certainly!
This is the best cheesecake I’ve ever seen ?
Just curious , wouldn’t scrambling the eggs up make it custard like ? Or give it a custard taste?
no, you don’t notice the eggs in the cheesecake at all!
No springform pan…could I do this with premade graham cracker crust?
Are you talking about the graham cracker crusts in pie tins? Those are much too small for this recipe.
I tried this recipe at Christmas! It is the best cheesecake recipe ever! Thanks for sharing!
My cheesecake came out perfectly and my family enjoyed it! Trust the process NO water bath is needed for this recipe.
Cannot wait to try. We love cheesecake.
Outstanding recipe! I have never had good results making cheesecake until I came across this recipe. I made it for a Valentine’s Day dessert for my boyfriend and his jaw dropped! Trust me, if you’ve had bad luck making cheesecake in the past, you’ve GOT to try this recipe. It’s simply the best.
Ok….so this is definately my favourite cheesecake ever! I follow the recipe exactly and it turns out perfect. I let it cool to room temperature, put it in the fridge and wrap it the way I’m supposed to. It goes into the freezer with no cracks. I defrost in the fridge overnight and always find this cheescake cracked once it’s thawed. Why does that happen? What am I doing wrong? Everything else about this cheescake is perfect! Thanks for the amazing recipe!
Made this cheesecake. It was delicious and very easy to make. Thank you for sharing the recipe
I absolutely love the fact that you talk to people like they’re completely idiots. Because baking is a science. It’s not like cooking it’s not like you can throw in a pinch more oregano or throwing more tequila and say bam like Emeril Lagasse. I just love it that you’re shoot-from-the-hip kind of person and I admire your style and your candor. As soon as I’m done using this recipe because water bath does quote” suck. I will text you my results. I am not sound of a graham cracker crust I like to use pecan sandies. But that is my preference I’m sure the crush isn’t going to screw up this recipe thank you so much for actually making me laugh while I was looking for a recipe.
I used this to a make my very first Cheesecake. I think it turned out very well. I don’t bake, except on holidays and I stick with the usual out the box kind of things. BUT I have not been able to stop eating this. Something funny, I could not find my mixer, so I mixed it manually. Well, after an hour of two people mixing there was still lumps (lesson learned! Prep is everything) I said, it’s the first one, it doesn’t have to be perfect. Also, since I don’t like sour cream, I reduced the required amount some and I used a pre purchased graham cracker crust pie shell. I couldn’t get the temp right on the oven and I think I let it cool too long. My child opened the oven door before time…. BUT again, this is a wonderful receipt. I will share it with everyone and do it again. “Best Cheesecake recipe ever!”, to me anyway, even if I did alter it some.
Absolutely love this recipe I will use this recipe every time.
I made my first cheesecake yesterday using this recipe ! I was so nervous today when everyone wanted a piece. So with a drumroll from my husband, I unveiled and cut the first slice. OMG it’s beautiful, everybody loves it including me. I followed the recipe exactly! NO CRACKS, Seriously it is PERFECT! I am so Proud!
Thank you
I’ve made cheesecakes many times with varying levels of success. I’ve made this recipe twice now and can say without a doubt it is the best cheesecake recipe I’ve ever made. If you follow all the directions to the tee you won’t be disappointed.
I tried this recipe for the first time today, it looked so promising! I only have an 8-inch pan, so I filled it up and threw away the extra filling.
I followed all the other instructions as is, and the cheesecake looks perfect except for a slight jiggle all over (not just in the middle) after taking it out of the oven. Surface firm enough when I touch it.
I‘m thinking it might set further in the fridge, but i‘m wondering if it‘s normal and it’s cooked enough, since i‘m pregnant.
Thanks in advance!
Perfect every time! Delicious!
Best cheesecake I have ever had in my life!!! Foolproof.
Love this simple yet delicious recipe. It’s now on a friend’s Christmas list “1 homemade Cheesecake” . Went great with homemade blueberry topping!
Question though, why does sometimes the crust get wet or seep out the butter? I triple checked that I used the correct amount of butter. I used Honeymaid Graham Crackers crumbs. While cooking the bottom of the stove had a big puddle of butter from the crust.
It continued seeping out.
This is THE BEST CHEESECAKE my family has ever had! We love it!!!!!
I was wondering if you have ever used this same recipe for Mini cheesecakes in muffin tins?
This recipe is amazing! I have swirled homemade fruit purees in the middle and on top, made it with pumpkin and spice, made it into dark chocolate and white chocolate, made it with oreo crust and chopped candy bars….all were consistently amazing!! Thank you!!
This worked beautifully! Unlike all the other cheesecakes I’ve made, this one came out of the oven with:
No cracks. Nice level top. Evenly baked throughout with no overbaked edges or unset middle. No guesswork on the bake time. A nice high cheesecake.
I’m not a good nor intuitive cook/baker and don’t particularly enjoy doing it, but I share a birthday with my mom, and for all the annual from-scratch decorated birthday cakes she made for me over the years that were never reciprocated (and since she still makes everyone a cake every year), I began baking a “birthday cheesecake” for her each year so that we wouldn’t always have two cakes to try to eat. The cheesecakes were good, but never great. Last year I even tried a water-bath cheesecake recipe from the Internet to alleviate the issues I listed in the first paragraph. I ended up with a soggy disaster despite carefully following directions. ? But this year a miracle occurred. I found this site by chance and read Lauren’s comments on how a great moist uncracked cheesecake is possible without a waterbath. It worked for me, so it’ll work for anyone. I also made her chocolate ganache and her strawberry sauce to eat on it. It was an awesome hit!
P.S . One sentence was ambiguous in the use of the pronoun “it” and may’ve given the wrong idea if read a certain way. To clarify, I don’t really like nor enjoy cooking or baking, but I love to try to make a cheesecake for my mom.
I have made this recipe 2 times now, followed the instructions perfectly. Both times the cheesecake has a crack. Very tasty so that is nice! It raises rather high and full during cook and falls and then cracks when the oven door gets opened for the cool down mode.
Is this cheesecake “dense” e.g. a New York cheesecake?
Yes, very dense!
I’ve never left a comment on Pinterest before but oh boy is this worth one! I followed this recipe exactly as it was written. Added some whipped cream, berries and chocolate sauce. My husband will not stop talking about it. Planning to make another one this weekend! Thank you!
My cheesecake was really good. The only problem I had was that the crust came out wet like when you use a water bath and the water leaks into the crust. Can you thank of any reason this would have happened?
It really is the best cheesecake recipe! easy to make, nice and creamy.
Made for New Years family loved this it was so smooth and tasty had frozen fruit drained and made a simple syrup mixed and served on the top it was very tasty and it will be my new cheese cake Thank You
Followed baking times and temperatures and center of mine is raw batter. Top is not even golden brown are cooking Temps and times correct? Thanks
Yes, the cooking times and temperatures are correct. What kind of oven do you have and where in the oven did you place your cheesecake to bake? That can sometimes make a difference.
Can this be made without the crust? I have a gluten free family member and would rather go jo crust verses hunting down gluten free graham crackers in my area. Thank you!
I’ve never tried it crust free. Also, if you can find the gluten free oreos, you can substitute those! Sometimes those are easier to find. Or other gluten free cookies you can grind.
Seriously the best perfect cheesecake ever!
I love this recipe!!!! Have you tried making mini (4″) cheesecakes? If so, do you have baking time variations?? I’d love to know!!
Love this cheesecake and it is my go to but it’s have an urge to make a turtle cheesecake cake and feel like a brown sugar cheesecake would be perfect in the middle. Do you think I could just replace the white sugar with brown and it would be ok?? I just can’t imagine using a sad little thin cheesecake for the middle and this one always comes out so perfect.
Is it possible to use this recipe to make bite size cheesecakes or using silicone cupcake molds?
Following the instructions is important and produces a great finished product.
Awesome recipe. Just follow it step by step. Made it twice now. No cracks!! Woo hoo!
The best cheesecake recipe. I made this for the first time and it came out perfect.
This may be a second review, but just had to say that I have used this recipe exclusively now for the past few years for almost every holiday or event and it never fails to impress. I’ve never had it turn out anything other than exactly like these photos and the taste is perfect. Thanks for developing the best ever cheesecake recipe. Our family will continue to use this one in the years to come.
Made this last night! Best cheesecake I’ve ever made! Followed your instructions to the T and voile’ not one crack! I used a ready-made graham cracker crust and just dumped it in the pan, smoothed it out ready for batter.
The title of this recipe is 100% accurate, this literally is the BEST cheesecake! I’m a novice at cooking let alone baking, but I’ve used this recipe a few times now, and I am so glad I found it, everytime my cheesecake comes out perfect! And the taste is exactly what you want from a cheesecake, just barely sour and sweet and the texture is super creamy, so delicious. I would absolutely recommend this recipe to anyone whether you’re a beginner or pro! 10/10
Thanksgiving 2020 my sister wanted a cheesecake. So I searched and chose this because their is no water bath and I received many compliments. Fast forward to Christmas 2021 and my cheesecake is finished. It’s so delicious.
I have made cheesecakes before but I’ve always had trouble with the water bath springform pans leak so I was looking for one with no water bath try this recipe it came out beautiful I did let it cook a little longer on the second stage at 2:50 extra 15 minutes just didn’t look like it was done but the results no cracks looks beautiful taste great highly recommend giving a five stars I would post a photo but did not find a spot to do it
Cake you bake two of these cheesecakes at the same time?
yes, but I might add a little extra time to the baking just to make sure.
Amazing cheesecake; everyone always asks for it now!
Can I make this 3 days before serving?
yes, absolutely! Cheesecakes can last about a week in the fridge or longer, if they’re wrapped well.
This is the best Recipe hand down! Anyone I make it for asks me If I can make them one and they’re willing to pay for it that says it all !!!
Any thoughts if I wanted to turn this into a Key lime or just lemon cheesecake?
I made this recipe last year and it was fantastic! My boyfriend loved it but wants to try a key lime version. Can I add key lime juice to this recipe? Or maybe make 2 layers????
I made this recipe for my husband’s birthday back in 2020. I have NEVER made a cheesecake before, and I was quite intimidated beforehand. Honestly, I’m not even a fan of cheesecake so I never had a reason to make one, but he wanted one. This cheesecake recipe IS the absolute best!!!! I chose it after looking over many. No water bath?! Only 7 ingredients?! I am a good baker but I thought I could do it.
I have gotten so many compliments on my cheesecake each time I have made this recipe. Even by the biggest cheesecake “experts”, Plus I never add any topping, it is amazing all on its own! I have been asked to be the one to always make it by a friend. Here I am again about to make it and thought I should leave my compliments here to thank you for doing all the work you did at making this easy and wonderful recipe!
First comment I’ve left about a recipe. This was amazing and super easy. Had a work holiday party that brought it to and everyone said it was the best they ever had. This is now my go to dessert!
When and how do you remove
Bottom of the pan or do you leave
It on .
Leave it on for serving.
Hi, I made your wonderful cheesecake, but it cracked on top. It taste incredible, but don’t know what happened.?
Wow! This really is the best cheesecake ever.
I’m a pretty good cook and baker, but don’t have much experience making cheesecakes; this was only my third ever. But a good friend asked for one for his BD. I read through many recipes before deciding on this one. No matter how experienced you are, don’t mess with this recipe. Follow it exactly as written for perfect results. Especially don’t rush the cooling down process, and don’t over beat or over bake.
My cheese cake turned out exquisite. Velvet smooth and luscious, no cracks or sinking. The texture is just unbelievable. I served this to New Yorkers who couldn’t believe it.
One note, I only have a 10” springform pan. I increased the crust by 50%, but it still wasn’t quite enough. I had to choose between a thicker crust on bottom only, or a thinner crust that went up barely 3/4” on the sides. I recommend you double the crust if using a 10” pan. However the filling was still plenty, rose beautifully, didnt sink or crack. And I used the cooking directions as they are written for a 9” pan. I did put an old cookie sheet under the pan, and I’m not sure if that’s called for or not. Also I buttered the bottom and sides of the pan before applying the crumb crust Later after reading all the comments I realized I shouldn’t have done so. But it didn’t seem to cause any real harm that I noticed.
I did serve the cheesecake on the glass bottom of the springform pan. It released beautifully from the ring, but not so easy from the bottom. Next time I may use parchment on the bottom only.
One question, can brown sugar be used in the crust or will the extra moisture cause problems.? I think brown sugar would enhance the graham crust.
Hi,
I made this last year and it was so yummy. I want to make it for a Board Meeting and was wondering if it can be frozen? This way I don’t have to hurry and screw it up.
Yes, you can absolutely freeze this! Just wrap it well, either the whole cheesecake or slice by slice.
Last Thanksgiving I asked my teenage grandson if he had a special request for Thanksgiving dinner and he said CHEESECAKE,, I cook and bake a lot but had never attempted a cheesecake,the whole water bath thing scared me.But I love him a bunch so I took to Pinterest to see what I could find.Then I saw it Cheesecake NO WATER BATH.I made one about 2 weeks before the big day just to see what would happen.I was thrilled with the results!as was everyone else.I have probably made 6 since then.My family request them for every holiday and it is what everybody wants for their birthday.Thank you so much.If I had known how easy cheesecake could be I wouldn’t have waited 63 years to try and make one.This recipe has never failed me.
4th and 5th ones cooling. This recipe is easy to follow and delicious. Thank you!
This is THE best cheesecake I have ever made or eaten! Thank you for changing my whole cheesecake baking world!
Goodness gracious, this cheesecake is fantastic! So easy to make, no cracks, absolutely beautiful. Follow the directions exactly…it really does work perfectly.
I Followed the recipe preparation to detail. I went above and beyond by baking the Cheese Cake in a water bath. I follow the cooking time as above but I let it cool in the oven until the oven was room temp. At that point I place it the refrigerator. The water bath and lets the cake cool in the oven prevent cracking. I’ve used several recipe and and always used this method with no issue each time.
In this recipe I found the Banking time mad the difference in the the texture of the the cake smooth and creamy.
I have made MANY cheesecakes for many different occasions, this will be my new “go to” recipe. Definitely a little more time consuming but so worth it. The end result is beautiful,, smooth and crack free.. You have mastered the art of the perfect cheesecake! Thank you!
This cheesecake was amazing!!! How long should I bake for to make cheesecake cupcakes? Thanks in advance.
This cheesecake was perfect ??
First time ever making one – followed the recipe exactly and it did not disappoint!
I made a lemon curd to go with it and it was a delicious combo !!
I made it. Followed instructions to the T. It cracked, massively. lol. Tasted delicious though. Curious if you could let me know how to adapt it to make a key lime flavour!
Best cheesecake ever! I was afraid to even try to make cheesecake because of the water bath. I’ve made this one several times now and it’s consistently great. Thank you for the wonderful recipe.
I made this last year and it was amazing! I tried it again this year and it has huge cracks. I followed the steps exactly both times. At least it will taste great even if it looks horrible.
I loved this recipe and my cheesecake turned out great. I was wondering how I could add a sour cream topping. Would I have to add it while the cheesecake is still baking, or could I add it after and then put it into the fridge.
Can I use a premade crust on this? The Keebler crust is what I have and just wanted to make sure it won’t spill over. Thanks!
No, it definitely will spill over if using a pre-made crust. Try my no-bake cheesecake recipe for pre-made crust: https://laurenslatest.com/no-bake-cheesecake-recipe/
Perfect every time. Thanks
I tried this recipe for my daughter’s birthday! It was amazing! My first time making a cheesecake & it was fantastic. TFS!
Could I use Oreos to replace graham crackers the same way?
Yes, or try this oreo cheesecake recipe: https://laurenslatest.com/oreo-cheesecake/
can cupcakes be made the same way instead of a cake
I haven’t tried that using this recipe, but were you thinking of something like this: https://laurenslatest.com/fail-proof-vanilla-bean-cheesecakes/
The cheesecake is amazing ! I followed the directions to the tee. Oven made this twice . Both times I ended up with a crack on top. It looks so fabulous for so long . Crackled as it was cooling in the oven . But so delicious !
I LOVE this recipe thank you so much for sharing it!!! I never even had to try making a different one.. this one’s perfect as is. The ONLY thing I’ve changed as for the simple plain cheesecake recipe itself. Is i add a couple tsp of fresh squeezed lemon juice into it. Sometimes i do a little more lemon than the vanilla, or a little less! Depending on what time of year it is!! The lemon really completes it.
I just tried making a half caramel, half plain one this evening and it’s in the fridge now. Can’t wait to see if it worked!
I like the recipe yummy!!!!!!
I want to make this recipe for Thanksgiving. I had a cheesecake last year that a friend bought that had a thin layer of a brown sugar mixture between the bottom of the graham cracker crust and the cheese mixture. It tasted like brown sugar and butter. Can you suggest how I might do this for this recipe? Thanks, I can’t wait to try this out.
I’ve made this incredible cheese cake over and over since I found the recipe. It’s easy to make and beautiful too.
I’ll never use any other cheese cake recipe. Lauren, thank you for sharing!
This is one of the best cheesecake recipes ever. I’ve already made two and absolutely a crowd pleaser
Do you know if mini chocolate chips could be added?
I’ve made this recipe several times and absolutely love it!! Question though…. Could I make this and freeze it?
Yes, you can definitely freeze cheesecake! Just wrap it well and defrost in the fridge.
so yummy
cooked perfect
added fruit on top
divided into slices of cherries
carmel sauce with toffee drizzle and blueberries
will be making again
I’ve successfully made several cheesecakes following this recipe and they turn out beautifully every time. No cracking, just perfectly decadent cheesecake. The most difficult part is waiting for it to cool.
My bad luck with cheesecake continues… I tried the recipe exactly how written and it cracked horribly! I know it has to do with it cooling down too fast but it was cracked just from turning the oven off. (No, I never opened the door). Oh well. I filled the cracks with topping. It was still tasty. Thanks!
What kind of oven do you have? That may have something to do with it since you continue to have ‘bad luck’. Glad you still enjoyed it!
Hi. Thanks for sharing this wonderful recipe. I’ve made 4 recipes before and everything perfect. Yesterday I put 4 in the oven and it took 2 hours, in 350 F. Could someone help me with the temperature adjustment? Thanks in advance!
This is the easiest, perfect New York cheesecake I have ever made or eaten. Gorgeous every time. No cracks. A dream to make. And, the raves are never ending. Thank you Lauren.
My only constructive criticism is scrolling to find ingredients at one end and directions on another end of the post. I know that’s picky, but I just use my phone. You should see the screen when I’m done mixing!
Thanks for this wonderful recipe. Wish I had found it 55 years ago!
Nancy
Hey Nancy, at the very tip of the page there are a few buttons like “jump to recipe” “print recipe” etc etc. If you go and tap the print recipe, it will open the recipe by it’self. I always uncheck the “include image” option because i totally hate having to scroll so so much too!! Anyways, once you’re at the “print recipe” page. You can always “change printer” to “save as pdf”. Then bam. You have a very easy readable version and saved directly to your device (or if you just choose to print it that works too! I’ve got it on my phone and printed myself lol).
Hopefully this helps!!! I immediately look for the “jump to/print recipe” option on any recipe I come across. It’s a savior!!
The best cheesecake I’ve ever made!
Can this be turned into a chocolate cheesecake?
Try this recipe: https://laurenslatest.com/new-york-style-nutella-cheesecake/
Absolutely the best ever my family and friends love it.
I wish I could give this recipe 100 Stars. I’m currently standing in my kitchen eating a piece of this cheesecake amazed that I’m the one that made it. I followed the directions without changing anything. It turned out to be one of the best cheesecakes I ever had. It had one small crack along the edge that closed up as it cooled. It looks beautiful and tastes even better
This cheesecake recipe really is the best!! I have made it several times and every time it turns out perfectly. I do love a thicker crust so I double the recipe just on the crust. Be sure to follow the directions exactly step-by-step. Trader Joe’s lemon curd is especially delicious on top.
Hands down best cheesecake recipe.
Huge it with my guests and first time ever I made a cheesecake that did not crack! The only change I made to the recipe was added fresh lemon juice.
Thanks so much.
Followed this recipe to a T. Amazing. I havent made a cheesecake in over 10 years and this one is amazing.
Next time I will be adding more graham cracker crust but that is it.
The process is time sensitive but worth it.
I have made this twice… followed directions to a tee. The cheesecake bakes beautifully & is not “cracked” until I open the door after letting it sit for 30 minutes. Suggestions? Taste amazing though!!!!
This really is the only cheesecake recipe you will ever need. I have been looking for a recipe like this for a longgggg time. My first attempt came out perfect! Smooth, no cracks, perfect sweetness! Will be making again.
Hello I made this cheesecake several times now and I love it however this batch of them I’m having a hard time with for some reason is there different instructions for making two at one time in the oven I just added time and not a lot though because I wasn’t quite sure if it was necessary.
And when freezing it can I leave it on the round cardboard like cake cutouts as long as there’s parchment paper between it and then wrap it that way as a bit more of a sturdy bottom? Thanks!
Can you put a sour creme topping on this cheesecake and if so when would you add it as most say to cool 30 min before adding the topping and then bake for another 10 min. Or should i just leave well enough alone
I don’t think the sour cream topping is necessary. I know there are recipes out there that call for it, but mine is tangy enough because I add the sour cream to the filling directly.
Thank you i wanted to reach out and say this was the best cheesecake recipe i have made to date. Mine did crack a little bit on top on one side, not sure why but none the less it was fantastic.
I’ve made this Cheesecake 3 times already & it certainly is the BEST CHEESECAKE RECIPE I’ve come across PERIOD! All I can say you guys, trust the recipe & follow it EXACTLY to way it is & you will get the most amazing Cheesecake you’ve ever had….WITH NO WATER BATH! My whole family loves when I’m make this Cheesecake & they can be a tough crowd sometimes! Thank you so much for sharing this recipe! I usually don’t leave comments, but I had to this time!
I followed your recipe exactly and now have a perfectly lovely looking cheesecake. Cannot wait for tomorrow when it will be served! Thanks!
I just made this and followed the recipe exactly. It cracked! I’m disappointed but if it tastes good, that’s really all that matters. We’ll see tomorrow….
Amazing! Bombastic!!! Nuff said.
I tried this recipe and it was fabulous and came out perfect. Can you add things like a little raspsberry jam to swirl into the batter or chocolate chips. Would it seriously affect how the cheesecake comes out?
This is the best cheesecake recipe ever. This is the second time I’ve made this and my coworkers say it’s the best one they’ve ever eaten. It is so creamy and it’s a big hit. I would recommend this to everyone. Thanks so much for the recipe
This IS the Best cheese cake for real!! It was only the second cheese cake I’ve ever made. The first recipe I tried was good but split. On your recipe I took my time & followed the directions to a T as you suggest. It took time & patients but was very well worth it. I think as I bake a few more it will come with ease & I wont be so nervous about it. No need to be nervous it was really fun; just takes time & thought. It was so creamy, rich, cheesy & absolutely no splits or crack!! I know it says 12 servings BUT….. can’t stop my family from cutting huge pieces. They LOVE it !! We all LOVE it.!!
Thank you so much for a bit of joy in our lives during this Pandemic.
I have to say this is the best cheesecake recipe. I made this for a friend. They are absolutely over the moon with how good it tastes. I am making it again this week.
Kim
Lauren, I made this cheesecake last night and it was the easiest I have ever made. It turned out beautiful. I subbed Swerve for half of the sugar to lower the glycemic impact. The texture and flavor are still spot on. When making this for my nut friendly family embers, I will make the crust out of almond or pecan flour rather than graham crumbs. This recipe s so versatile and reliable, I cannot thank you enough. No more water baths -ever!!
Hi. I want to make this tomorrow but only have a glass (I think 7inch, the basic pie pan) pan to make it in. Does this work for all the cooking? Or do I need to go to the store to buy a springform baking pan? Also, do I alter the recipe times/temps/ingredients if I use the glass pie pan? Thanks! Can’t wait
This recipe makes a BIG cheesecake and the filling would not fit into a pie plate. I would suggest either trying my no-bake cheesecake which is meant for a pie plate {recipe here: https://laurenslatest.com/no-bake-cheesecake-recipe/} or getting a springform pan to make this recipe as stated.
I’ve made literally hundreds of cheesecakes in my lifetime and I’m only making this one from now on!
Hands down the very best and I’ll never use another recipe again. Water baths, I’m convinced, we’re developed as a medieval torture device from the ancient times, and some random Karen decided it was absolutely necessary for the perfect cheesecake and here we all are.
Thank you for doing the work and teaching the rest of us lowly peasants how to make the most delicious cheesecake without using water baths!!
A little tip (since I saw it mentioned a few times in the comments) set yourself some well-labeled alarms on your phone so you aren’t tethered to your oven half the day! I was able to clean my house (well, the first floor anyhow lol) and with the alarms, just walk into the kitchen and turn down the oven/turn it off/crack the door/remove the cake. With the technology available to us in our pocket, we’ve got no reason to not follow the instructions to a T.
This beats that ‘fancy restaurant with the ads in the menu’ (seriously, I’m not buying a stove while eating a $40 piece of chicken!!) out of the water, and even though it is a touch time consuming, it’s so worth the effort. My snobby husband and sons couldn’t love this one more if they tried and are now submitting a request for the tuxedo cheesecake :\
Thank you again Lauren, count me as a new fan!
I have made this cheesecake many times all successful with no cracks. My whole family loves it I was wondering if you can use this method if no water baths with other cheesecakes such as a pumpkin cheesecake
My cheesecake browned on top
Doesn’t look like yours!
I made this cheesecake last night, with some tweaks. I omitted the graham cracker crust and made it crustless in an (unsalted) buttered springform pan, and I added a few teaspoons more vanilla. I also baked it for an hour at 325, then turned the oven off and let it sit with the door cracked for another 20 mins, then put it on the counter for an hour. It turned out awesome – with no cracks! Freezing half to share with family when they visit for the holidays. Thanks for the recipe!
Best cheesecake I’ve ever made. This recipe is spot on! I used chocolate cookies for crust. All I can is perfecto!
Was delicious. Cracked, but put a layer of chocolate on top and got rave reviews. Taste was amazing.
Would love to make small individuals, using lined muffin tins.
Thoughts on timing and if you think it would work.
Thanks!!
Best cheesecake ever, I have made this many many times and I learned not to try to tweak your recipe, I leave it alone because everyone likes best your way, I make mine in a 9inch pie dish and I don’t change the time or temp, always perfect, I won’t be able to get all the batter in the pie dish so I put the extra in a store bought graham cracker pie crust and cook it along side the big one, always turns out beautiful, thanks for leading the way for us who didn’t learn from Mom or Grandma
Ok reporting back the next day!
I made 6 cheesecakes in 4 inch springforms, and mini cheesecakes (24 count mini muffin pan). 3 of the 4 inches I let rest in the fridge for 2 hours, then removed from pans. These came out relatively easily.
3 of the 4 inches I left in the fridge over night. These did not come out cleanly even with a hot damp knife. I recommend using parchment paper whether you rest them for 2 hours or more. I was able to Frankenstein them back together though.
I wish I used liners for the minis as I left those in over night as well. They also did not want to come out.
Overall this recipe is INCREDIBLE. I made all of them plain except one, I added strawberry preserves. Only one of them cracked, and it was the one with strawberry preserves. Taste is awesome, and texture is luxurious.
I made this tonight, and they came out perfectly! I followed the cheesecake batter part exactly as far as ingredients/mixing. However I baked it in 4 inch springform pans, and mini cupcake (24 count) pan. For the 4 inch springforms I baked them for 25 minutes, and the minis for 14 minutes. Both at 325 degrees.
I did change the crust, I subbed half the graham crackers for ginger snaps, and added ginger powder, cinnamon, cloves, and cardamom before adding the other ingredients. THE SMELL. Heavenly.
Haven’t eaten them yet, will report back tomorrow.
I just made this to the letter, and it turned out absolutely perfectly. I was so impressed. This will definitely be my go-to recipe from now on. I made a blackberry compote to go on top with a hint of lime for tartness. Wow!
I tried this cheesecake, and did everything according to the directions. It was amazing, and my sister tells everyone now that I should be selling cheesecakes! It was better than many we’ve had in New York!! Thank you so much for all the special hints.
Would it make sense to use bakers sugar rather than granulated? I love this recipe and have made it many times but I was curious if you think that would make any difference because i have a lot of it. Thanks. This recipe is so damn good.
I have never, EVER, commented on a recipe before but I have to on this one. I have never made a cheesecake but tried this one today and I can’t even believe I made it! So good!! Highly recommend, probably the best I’ve ever had!!
Just wanted to let you know, I made this cheesecake for dessert for a dinner party and everyone absolutely raved about it. Thank you for sharing this delicious recipe.
I have made the Cheesecake three times now, and it is fantastic. Do you ever add anything to the batter before baking? Right now it is the go too Birthday cake for our family.
I’ve made this cheesecake twice now – absolutely delicious and not a crack to be seen! And thank you for saving me from the land of water baths!
This cheesecake truly IS the best! My family was wowed, and they are a discerning bunch! Thank you! It made a memorable occasion for an out of town guest…who’s a dessert freak! One person said it was the best she’s ever had! I didn’t use a stand mixer, mixed it by hand. There were a few tiny lumps but it didn’t make a difference…not visible when when sliced.
It was SO DELICIOUS! I love it when guests take a bite, stop, close their eyes, swoon and say, “Ohhhhhhhh, THIS IS GOOOOOOD!”
Made this cheesecake for my son’s 7th birthday with a fondant Pikachu on top and he ABSOLUTELY loved it!!! Always talks about the actual cheesecake all the time. Will make again for sure!
Mine cracked (a lot) – I tried so hard to follow exactly your instructions and have no idea what went wrong as everyone else has had success. The taste is absolutely amazing! I’ll try again and hope for no cracks – any ideas?
This cheescake was delicious and recieved many compliments! Both times I’ve made it, it came out perfect with no cracks.
BEST cheesecake ever! Thank you. No cracks!! Made Huckleberry topping for mine. Rave reviews! One question. Once it has been chilled, can it be frozen?
I was so happy to find this recipe as I hate water baths! Came out perfect. No crack. I used cinnamon graham crackers and brown sugar rather that white for the crust. I also added some fresh lemon juice for a hint of flavor. Perfect. Thank you. This is a keeper
I made this recipe to the T and it was still gooey in the middle with a toothpick and when I inserted a knife. I HAVEN’T cooled it in the fridge yet, will that fix the problem or do I need to cook it longer?
Hello Lauren ,I am also a baker, and I bake and sell 26 varieties of Cheesecake- so I clearly love baking CHEESECAKE! I really like baking in a water bath… but wrapping the pan with foil was a waste of time and money. So I created a solution myself! It is the Easy Bath Cheesecake Wrap- a silicone springform pan protector. It completely solves the problem of water leaking INTO your cheesecake and of batter/butter leaks hitting the oven floor and making a big ol smokey mess! So whether you are baking in a water bath or not- it helps to distribute the heat evenly for a no-crack surface every time!
I made this Last year for my husband’s birthday, it’s the only cake he ever wants again! My question is can I bake two at the same time or would I risk uneven cooking? I have an electric oven.
First off, this is hands down the BEST cheesecake I’ve ever had! Everyone I shard it with loved it and even asked for the recipe. So thank you for this!
Also is there a way I can make this cheese cake in a mini muffin tin or even standard muffin tin? Possibly with liners? I would love to make them and take to work for everyone!
Best cheesecake ever! I used lactose free everything and there was no difference in the flavour or texture. Recipe is easy to follow too!
Your cheesecake looks the best I’ve ever seen and i want to make it the next days (my boyfriend is crazy about cheesecake) but.. it’s really hard to understand the proportions of ingredients.. Would you translate everything in grams/liter/ml? 40 ounces of cream means 1 kg? Omg.. this is too hard
Just a question. If I use a 10 inch spring form what is the time for baking?
I totally forgot to give you stars! If I could give more stars, you would most definitely get them!
This is now my go-to dessert! It is absolutely amazing! Everyone loves this recipe and there are always smiles when I say I am making one! Following your recipe has brought perfect results every time! Thank you!
Omg, I am 64 years old and have been cooking and baking since I was 12 or 13 years old and this is the best darn recipe I’ve ever whipped up! I think every cheesecake I’ve ever made had a crack in it- but not this one! It turned out so beautifully. This is the only recipe I’ll ever use ( and talk about delicious). Thank you so much for sharing not only your recipe but your research and knowledge on how to make it the best! Bless you
Never made one before and this one came out perfectly!
I forgot to rate this.
Defnitely 5 Stars.
I have deleted every other cheesecake recipe I had.
This is truly the BEST cheesecake. EVER.
Absolutely foolproof if you follow the directions as stated.
Thanks so much for your experimentation Lauren!
: )
I have made this recipe twice now, and followed the directions- exactly. It has come out perfect both times and received rave reviews! Thanks for the carefully explained directions. This will be my go to cheesecake recipe forever!
Can you add melted chocolate and amaretto to this recipe?
It’s the best cheesecake ever but my family loves chocolate.
“The BEST” cheesecake is right!!! I LOVE that no water bath is required.
I made this last week and we savored every single bite!
I’m an avid baker & I even impressed myself with this cheesecake! :0)
PLEASE adapt your pumpkin cheesecake recipe to this no water bath technique!!!
P.S..
Would also love to see an Amaretto White Chocolate version!
I am going to try this cheesecake this weekend to surprise my husband. I am a cheesecake nut and think this may be the best recipe yet …
For all cheese cake people: (and I have no special interest in this) go to Fat Daddio’s and look at their spring pan. You will LOVE it. When I owned my tea room I had 4!!!!! Honestly just do it.
Jacqueline Gillam Fairchild
THANK YOU!!! finally a recipe that doesn’t require a water bath and doesn’t crack. This looks so professional!
This was the easiest cheesecake I ever made from scratch, ok, so it was the only one! I am in process of doing a 6″ and a 9″ and using the leftovers from the 6″ and making tarts. It is amazing, so don’t be afraid and do it! If NY can make them, so can NM!!
All the cheesecakes that I’ve made always say to butter and grease the spring form pan when making the graham crust, Yours doesn’t so I’m assuming not too?
Made it last night. Easy recipe, just time consuming. Did it exactly as written. While it was on the counter for final 3 hours it got a big crack. I put a layer of chocolate ganache on it to cover it up.
My family said it was the best cheesecake ever. And they loved the chocolate topping. So even with a crack in it, still was delicious.
My most successful cheesecake! Had fruits and caramel to top it according to taste. Easy to make, did not crack and delicious!!
My cheesecake did crack ? I really followed the Recipe step-by-step so not sure what happened I guess I’ll try it again and see what happened I haven’t tasted it yet so we’ll see what happens after we taste it
I’ve made this recipe many times now for family gatherings and it’s always a huge hit and never any left over. I am making it again today and was hoping you might see this and respond. I’m using a larger springform pan and I added another package of cream cheese and little more sugar, an extra egg and a little more sour cream. Tasted the batter and it tastes the same — wonderful! But now I’m concerned about the baking time. Will I need to bake at any of the specified times any longer for the extra cream cheese and ingredients? Wish I had stuck to the original amounts since I’m taking it to a big gathering. Hope it turns out just the same. If anyone can answer me today (Saturday, July 3rd,) with any advice, I’d be grateful! Thank you!
This cheesecake recipe is flawless! I thought I’d never get a cheesecake right. I just put my 3rd one in the oven and added a strawberry swirl in it. I hope it turns out!
Sounds delicious!
Good but next time I think I will put a little more sugar
I’ve made really good cheesecakes before, but for everyone reading my post – MAKE IT !!! It’s so creamy and light – It does take a while to complete all the steps, but you will be so pleased with the end results. This will be my forever recipe. Thank you
I always admired the height on Cheesecake Factory cakes. Can I double this recipe to get a 4 inch cheesecake??
Can’t wait to try this recipe, started looking and your recipe was the first to pop up. Plan to cook this tomorrow
Love love love this recipe!!! No cracks for the 2nd time !!! Thank you thank you !!
Took some time but looks amazing! Put a layer of melted dark chocolate on after itsat in fridge for several hours. Fresh berries for the top as well!
This truly is the best cheesecake recipe ever! My sister makes wonderful cheesecake. She has shared her recipe with me. Every time I made it I had to cover it with fruit topping to hide the enormous cracks. It actually became a family joke…. To make my cheesecake “with cracks”. I tried all the tricks to try to avoid them. Nothing worked.
Then I came across your recipe. Everything you posted made complete sense. I followed your recipe exactly and it’s been foolproof! Thank you so much! Now fruit topping is optional at my house!!
This is the one, it gets a spot in the cookbook.
I modified the recipe as follows:
Crust
-3/4 cups Honeymaid graham cracker, crushed
-3/4 cups Pepperidge Farm Chessmen, crushed
-4 tablespoons granulated sugar
-5 tablespoons room temp Kerrygold butter
9″ spring form, take out the plate, mix crust ingredients together, place into plate, cover with saran and press evenly with a rolling pin, place plate back into springform, bake @ 350 for 7-8 mins.
For the Cheesecake Filling:
4 8oz packs cream cheese (room temp)
1 6 oz neufchatel (room temp)
1 1/4 cups granulated sugar
3/4 cup sour cream (room temp)
2 teaspoons vanilla extract
contents of 1 vanilla bean
4 large eggs (room temp)
Follow Lauren’s recipe and step tips.
I personally:
-left everything out for about 4-5 hours before putting the cheese cake together
-used a Kitchenaid
-whipped the cream cheese first to smooth with the dough attachment
-added the remaining ingredients SLOWLY
THE BOWL TAPPING IS 1ST KEY, I slapped my bowl around until I no longer saw air bubbles coming up, about 4 minutes.
KEEPING THE OVEN CLOSED IS 2ND KEY, I followed Lauren’s temps and time.
This is the prettiest cheesecake I have ever made, and it is beyond delicious. Fantastic recipe!!
This a terrific recipe. I too hate water baths. I have made more than 100 cheesecakes from Lindy’s to Juniors, plain, pumpkin., Chocolate etc. But this simple recipe shines. Follow exactly as written. Don’t mess with perfection.
I make this exact recipe for my cheesecake . I have for years. Only difference is I add a tablespoon of Lemon rind and a teaspoon of Orange rind. You should try it is is so good
Lauren
Would you recommend any adjustments if I used a 10 in springform pan vs 9 in for your “ “best cheesecake recipe”?
Roxane,
I used a 10 inch pan and it turned amazing, I mad no adjustments other than adding additional crust . It turned out great!
I have made this cheesecake already once. It is wonderful.
I am wanting to make this again for the 4th of July. I am also wanting to ask and see if it can be made into a chocolate cheesecake?
If so, how much I am assuming cocoa powder would I add?
Or what would you recommend?
I want to thank you for sharing this recipe, by far the easiest recipe and the best tasting recipe I’ve ever made. I followed the recipe the letter and I made a sour cream topping that was fantastic. This will be a family favorite, I would recommend to anyone who loves cheesecake. The topping was easy:
1/2 cup of sour cream
1 tablespoon of sugar
1/4 teaspoon of vanilla
I made this and followed the recipe to the T it was truly the BEST Cheesecake ever and not one crack… I am now sharing with family and friends. Thank you Lauren.
My family – they absolutely loved the cheese cake….. I followed exactly – your recipe. – Usually never do that – wanted it to be the Best cheese cake, and it was.
I was looking to see if I can upload the pic – didn’t see that option
Thank you!
Very easy and delicious Make it! I have made a lot of cheesecakes and this is my new favorite. Actually my families new favorite too. Easy just plan on starting earlier in the day. Read all the tops before starting. I had a small crack but it was not a big deal because the taste and texture was perfect.
I’ve made many cheesecake recipes but this is BY FAR the best. I was skeptical with the temps and times but it worked. An absolutely perfect cheesecake with no cracks and tasted delicious. I’ll never use a different recipe. This absolutely is the BEST CHEESECAKE RECIPE!!!
Absolutely the easiest and best cheesecake recipe I’ve ever used. I followed the instructions to a tee, and it came out perfectly without cracks. The texture is rich and creamy, and the flavor is delicious. I made it for my son’s 22nd birthday, and everyone raved about it. Even my mother, who said it’s the best cheesecake she’s ever tasted, and requested it for her birthday. THANK YOU for the writing out such clear instructions!!
We’ll see how it tastes, but I followed the recipe exactly and it 100% cracked. So, this won’t be my go-to. Just wanted others to know that it’s not fool proof.
Try using the Easy Bath Cheesecake Wrap to help prevent cracking!
Followed these instructions exactly and it still cracked. Hope it tastes better than it looks
Good recipe but there is not enough graham cracker crumbs to cover the bottom and half way up the sides of the pan.
Did you use the measurements for the thicker crust?
Can I make this cheesecake chocolate flavoured by adding cocoa powder? Or will that throw it off?
This is my first time ever making a cheesecake and it turned out so beautiful and perfect! My husband is so happy, he said it’s the best homemade cheesecake he’s ever had. Thank you for all the helpful tips. I’m not a huge cheesecake fan if it doesn’t have chocolate in the mix but I enjoyed it.
I love this recipe ! But need to make this in a 7in … how could I do that?
I would like to make this recipe as individual cheesecakes, in smaller (4) 2in springform pans. What timing would I use?
This looks amazing! I want to try to make it but I was wondering if this can be made with cream cheese in a tub or does it have to be brick? I live in Italy and can’t find brick. Could I drain the tub kind to get rid of some of the water content if brick is what I need? It worked for cream cheese frosting so maybe it could work for this? Thanks in advance!
I tested this recipe with brick cream cheese and recommend using brick cream cheese. I have no experience with cream cheese from other countries so I can’t really suggest one over the other?! You are welcome to try it and experiment and see! I would definitely drain as much liquid off of the tub cream cheese as possible. That might do the trick!
I made a keto version of this recipe. I subbed the Graham crust with a pecan butter crust and subbed the sugar with erythritol.I love the tips on no cracking and no water bath.
It is the best cheesecake!
This recipe is perfect! In all of my 54 years I had not mastered a perfect cheesecake until using this recipe.
I’ve used different items for crusts. Such as nilla wafers, Oreos, brownie, and lemon pound cake. Each has worked beautifully.
I have even used the batter and made a combo swirl cake/cheesecake. It was wonderful.
My children are big cheesecake fans and now I can easily make them.
Thanks so much for sharing!
My cheese cake is very runny after all baking times what did I do wrong I followed recipe exactly
Just made this cheesecake, it turned out amazing and NO cracks!! I got compliments on how tasty and moist it was too. This is my new cheesecake recipe.
Just made this and it’s a keeper! Thanks for sharing!
BEST CHEESECAKE EVER! Definitely will double the crust next time because it is super rich, but I love it.
How could I incorporate coffee into this recipe to make a coffee cheesecake?
This is so easy, smooth, moist and creamy. I made one without a crust, my husband is allergic to the flour in graham crackers, cookies, etc. I sprayed an 11” round pyrex dish with baking spray, filled it with the cheesecake recipe. placed it is a cold water bath and baked exactly as directed. No cracks! it is incredibly moist. This is the best cheesecake I have ever eaten.
I think so, but it will be harder because of times and also temperatures. also the size of the pan would need to change. ?♀️ I was thinking the same thing, but I also tend to mess up a lot when I stray from a recipe so I think I better stick to it.
I was wondering can I double the recipe for a 12 inch pan.
Excellent. This was my first ever from scratch cheesecake. I was always intimidated by the water bath. My family said it was superb.
Made this for Mother’s Day… after searching and not being able to find my go to recipe. The reviews were so good I decided to try it. Absolutely delicious and picture perfect! Five Stars!
Thank you for the detailed instructions, I followed to the letter — everything room temperature, and short mixing times. Served with strawberry fruit spread and a dollop of whipped cream.
Definitely a keeper! No more water baths for me!
I made this for a friend’s birthday and it turned out beautifully! It was so creamy and delicious and didn’t crack. I will definitely make this recipe again!
Every time I’ve made this cheesecake, it’s been a hit! Time consuming but not difficult. ??
okay phew, I was starting to think this’d be too hard for me
Followed completely. No cracks? Right!!! Mine had a double crack like a cross! Good taste but still cracks.
For a better chance at a no-crack surface, try the Easy Bath Cheesecake Wrap!
I am definitely making this cheesecake for the holiday of Shavuot. Can I make it early and freeze it? If not, how long can it stay fresh in the fridge?
Lauren, Advice for making these into cheesecake cupcakes?
Baking now, my first! Question, what is the liquid dripping out the bottom of my pan and smoking up the oven and house?? Butter from crust?
Yes that is the butter- try the Easy Bath Cheesecake Wrap to catch those leaks before they hit the oven bottom!
This is the first time I have ever made a cheesecake, and I have to say, I am impressed. I followed the instructions exactly and it came out perfectly. My two Sisters asked me for the recipe.
My second attempt a cheese cake ever. This is awesome although time consuming in terms of the baking/cooling process. I made it for my best friend’s birthday – her favorite kind of cake and it was huge hit and so yummy. Thank you!
I made this cheesecake recipe last night in anticipation of our granddaughter coming to spend the night. She loves cheesecake and wanted to make one. So, at first we sampled the one I made last night. She LOVED it and it was delicious and absolutely no earthquakes. It was beautiful. So that she could actually say she helped, we made another one today for her to take home with her tomorrow for mommy, daddy and little brother. I followed this recipe exactly and it was perfect!!!
This was truly the best recipe…I actually made it and it turned out awesome…everyone loved it…time consuming but well worth it…only issue was once done and I was ready to cover to put in fridge the cling wrap dropped onto the top and messed it up…there were no cracks and I used a butter knife to smooth it over…never made a cheese cake or used a springform pan…but it actually worked and was so delicious! I used raspberry desert sauce to garnish it! I love this recipe with no water bath…a must try for anyone wanting to try making a cheesecake…especially a first timer!!!
Can I use the same baking times for mini cheesecakes?
Fabulous flavour no cracks!
I’ve made this cheesecake twice. This will be the only way I make a cheesecake. I am extremely happy with this recipe and results. Thank you for sharing!
This recipe has changed my cheesecake forever. Normally I’m quite skeptical about the term BEST. That being said, this produced the best cheesecake I’ve ever made and the best I’ve ever had. Procedure is everything and your’s is flawless. Thank you so much for enabling me to make the best cheesecake ever.
The cheesecake turned out awesome! I used all Lactose-free alternatives and still, the cake is spectacular. The best part: NO CRACKS! I unfortunately tried an oreo crust and that took on a bit of a burnt taste, but it’s a testament to this cheesecake recipe that my boyfriend and I are still scarfing down the cake 😛
Many thanks for sharing! I’ll be using this recipe (and sharing!) for the rest of eternity.
Followed the recipe exactly. Was excited that it didn’t crack and the texture appeared great. But it turned out to be overcooked with grainy eggs. Disappointing.
Love this recipe so much!! I incorporated Oreos inside and on top and it’s perfect every time. Another I like to make is adding an apple pie compote on top and then a lattice crust or crumble ❤️ #phenomenal
Best cheesecake I have ever made. Such simply ingredients, no cracking! It’s now my got to recipe! Thank you for sharing
I like this recipe. Spent an hour looking for one I could modify to suit my medical needs and chose this one.
I am a non-insulin diabetic and plan to stay that way. Being on insulin while pregnant was horrible! Since then I’ve managed with diet and exercise only and keep my A1C under 5.5. But as any diabetic from NYC knows – it’s hard not feeling resentful when you can’t have pasta, pizza, large pretzels and cheesecake!
I substituted 1 cup of Splenda for the sugar and used firm Greek Yogurt for the sour cream. I used lemon extract in place of Vanilla and added in grated lemon rind simply because I can’t add toppings and like a lemony flavored cheesecake. Oh, I also used crushed sugar free vanilla wafers for the crust in place of graham crackers.
Surprisingly, this cheesecake turned out great, tastes great and my husband didn’t know there isn’t any sugar! He’s a sugar monster which also is hard for me to stay on the right course. I love it when I can trick him and he doesn’t know it! In the long run it’s better for him too – win win for us both! 🙂
I will make this again but next time will use fresh vanilla bean and banana to try get it close To my favs at The Cheesecake Factory!
Thank you for sharing your recipe and allowing us to make it!
Made for Easter and followed directions exactly. Turned out fantastic! Thanks for a great recipe!
I made this cheesecake and it was a huge hit. Thank you for doing the hard work, I never made cheesecake because of the “water bath”.
Excellent recipe. I will never again make a cheesecake with a waterbath! No more soggy crust. The texture was so creamy. The directions are so detailed. My first cheesecake with no cracks. Absolutely perfect! A big hit at my Easter dinner. First Family meal in a year. Everybody vaccinated!
Mine cracked. It still looks amazing it’s not done cooking yet so I won’t know until tomorrow. I feel confident it’s going to taste good after reading all the comments.
It’s jiggly!
It’s in oven off after 30 minutes sitting in oven. I followed directions to tee
Should it jiggle
I’ve made this a few times now and it is outstanding! Just wanted to say hank you and tell you you are fabulous!
So, I made 2 of theses today. I used a 9 inch pan and a 10 inch pan. The 9 inch one looks beautiful, but the 10 inch one cracked. Cannot wait till it can be sampled! They have only been on the counter for an hour and 25 minutes…….
Question for you…I just baked this cheesecake and it will be done in the oven at 12:30pm. Your instructions say to let it come to room temperature for 3-4 hours and refrigerate for 6+ hours. I need to bring this somewhere at 6:30pm tonight. Do you think it will be ok? Should I adjust the time it sits? Should I put in in the freezer instead of the refrigerator?
Yes, it’ll be fine. Just try to chill it down as much as possible before putting it in the fridge. You want to cool it gently to help prevent cracking. But once you pull it out of the oven, you should be good. I like to bring it room temperature first, but you can refrigerate it when its lukewarm. Or if you want you can stick it in the freezer. Totally up to you.
I have a square spring form pan, will this work as well?
As long as the capacity is large enough, then yes, should work just fine!
salted or unsalted butter?
either is fine! I prefer salted but if you only have unsalted, use that.
second time making this awesome cheese cake ty so much fr the tips and everything!!!!
My family and I absolutely loved this recipe, thank you for sharing it!
Can i use double cream instead of soured cream. I already have all the ingredients but only have double cream in the fridge….
Please thanks
This is true to its name! Truly THE best EVER ! I made this as a birthday gift for a friend . It was the hit of the party as he shared ! Thanks for all your ideas and caveats, I will make this again and again !
I hate to admit but I read it as 11 cups and now the birds are happy
Have made many cheesecakes in my 50 years of baking. This is a GREAT recipe. Absolutely love the simple elegance, texture and taste of this beauty.
The BEST crack free awesome cheesecake recipe! Will be loved by all tomorrow!
So glad I chose this recipe!❤
I have always been intimidated to make a cheesecake from scratch, but this recipe was super easy to make. I followed the directions to a T and no cracks. My husband said it was the best tasting cheesecake he has ever had!
I want to make this recipe but the only spring form pan I have is 12”, how would I adjust the recipe amount to fit the pan or do I need to?
I absolutely love this recipe!! It’s so simple and easy. I would love to know if you have any mini cheese cake recipes?
Always results in a great cheesecake. Simple, straightforward, easy to make. I have made this many times. Family loves it, neighbors love it. And since I’m a shower guy and not a bath guy, not having to cook it in a water bath is the icing on this cake.
Absolute Perfection!!! Can this baking method be used across the board for all recipes? How would you adjust/convert for baking as minis?
This is the best cheesecake I have ever had and my family loves it! It tastes just like New York cheesecake. I have made this cheesecake about 5 times and it’s always a success! It’s super easy to make and I highly recommend this cheesecake.
Excellent recipe!! Turned out great and definitely better then any store bought cheesecake! Delicious!
I used the recipe you jad with the water bath…it was fantastic! No changes!
I made this for a good friend for her birthday. she and her husband both raved it was the best cheesecake they’ve ever eaten. I did substitute Greek yogurt for the sour cream. It was so creamy, the cake didn’t crack, and just super fantastic. Thank you for the recipe.
This is the BEST cheesecake recipe ever and my absolute new favorite, that I just keep making every opportunity I get. It’s always a big hit, every time I make it.
This turned out beautifully, but I had to shortcut the final cooling and refrigeration time. I think the introductory statements for this recipe should state to make it a day ahead of time. I could not leave it on the counter for 3 hours and then in the refrigerator for 6 hours. That said, it was just fine with only a couple of hours in the fridge.
Can I add different flavors in this when its done? And I don’t have that specific pan is there anything else you suggest as far as glass or tin pan? I can’t wait to try
I live in Greece on an island and we’re limited on different ingredients like sour cream or buttermilk so what can I use to substitute sour cream?
Very good and didn’t crack
Luv perfect cheesecake.Followed direction came out great.. is there any way to split into 2 / 3 springform pans for smaller cakes.using same amts ingredients
You are right, this is the best cheesecake recipe! It is such a relief not to worry about the pan leaking. I have used the recipe 4 of 5 times already and never a crack! I want to try without the crust like the pumpkin recipe and then replace the cake with a brownie base. Does anything change if I don’t include the crumb crust.
This is by far the best tasting cheesecake ever! I have made several cheesecakes in the past and they have always cracked during cooling (BIG cracks) so I’ve covered them with fruit to conceal. I followed the directions exactly and “voila!” I finally got a beautiful, crack free, delicious cheesecake. Thank you!!
I’m making this now and I have a gas stove, I’m in the hour long door crack phase and it seems a little jiggly in the center… will it be okay???
Shouldn’t be too jiggly after 1 hour and 45 minutes in the oven.
This is a family favorite and is requested often. My only problem is the crust seems to be a little wet and after a day in the refrigerator gets worse. I tried with less butter bit still happened. Any tips?
I followed the recipe exactly as written and it perfect.
Smooth. Not too sweet. No cracks.
Tapping the bowl to release the air bubbles is clutch.
Thank you!
Wendie
Followed the directions exactly and my cheesecake spilled over and cracked. It also browned on the top. What gives?
Maybe your pan was too small?! I have no idea. You’re the first one to comment saying this happened to you!
Definitely to small of a pan, I used 2 smaller pans and it’s perfect. I loaned my larger one to a family member, but that would of been perfect to.
OMG! This is AMAZING! I just made it! Taste so GOOD! “The BEST” for real!!!
cant wait to make this cake on my 15y/o birthday nextweek !!!
Should it be slightly jiggly when removing it from the cooled oven?
No, not really jiggly at all.
hi sorry,but can I use a little less cream cheese would that affect anything ?im 13 and my mother buys everything I use to bake so is there a possible chance?
If you don’t have enough cream cheese to make the entire cheesecake, consider cutting all increments in half and using a smaller springform pan.
This was by far the best cheesecake I’ve ever made! Everyone loved it, Better than any restaurant too!
I followed the directions exactly…it was perfect! I’m not a huge fan of a graham crust so next time I may try a cookie crust.
First time making a cheesecake and it came out perfect
I loved this recipe and I added 1tbsp of lemon juice and 1tsp of lemon zest for some extra *zing*. I also reduced the sugar to 1 cup and it was perfect.
Absolutely loved this! Was such a hit. Thank you for sharing ❤️
Quite beautifully executed.
Step-by-step with notes allowed a perfect cheesecake for Valentine’s Day 2021
Thank you!
Last night I had 9 friends over for dinner. They said it was the best cheesecake they had ever
tasted. So creamy.
This was my first home Made cheese cake. It came out amazing! The directions were super easy to follow. Everyone loved this cake. I recommend this recipe to everyone.
I’m in Denver, do you think I need to adjust the baking time?
I’ve got a question, can I make this with a store bought crust?
Looks amazing! I’m making it tonight.
A store bought crust in a pie tin is much too small for the amount this makes.
Lauren, thank you! It was truly the best cheesecake recipe. It was creamy and light & it didn’t crack! I made it with a store bought walnuts crust; and since the pie tin was small, I did another one, but crustless since the boyfriend is gluten intolerant. I followed your instructions to a T; the only 2 different things I did, was add the zest of a small lemon and adjust the baking time, since the pie tins were smaller (35 min at 325).
It was perfect! Even the crustless one & I had my doubts about that one. Definitely a hit and definitely doing in it again.
Thankssss!
Love this recipe! It is the BEST of the BEST!
But I tried 2 times so far, and both had cracked in the middle. It happened while I am waiting 30 min in the oven without open the oven door.
I defiantly removed the bubble as much as possible by tapping, so what I can improve to prevent the cracking??
Hi, I made mine in small muffin pans for valentines and I halved the cooking time. Mine still cracked on top. Please help
Whelp…I followed the recipe to a T, however when I sliced into my cheesecake this morning I found that it was underbaked in the middle. ? I am not sure how I could have really known it was underdone if you are not supposed to open the door and check when you turn the oven off for the 30 minutes before you open the door, and by then it has already cooled and I guess is too late? Not to mention I don’t know when cheesecakes are done just by looking. Can you give some ideas of what to look for? I thought it was supposed to be slightly jiggly in the middle still and firmer around the edges. Do you think I should add more time to the 250 degree cook time, the next time I attempt this? Thanks!
Do you have an oven thermometer? I’d be curious to see if your oven runs cold. Yes, I would probably add extra baking time. If you’re wanting to be absolutely accurate, you can always check the internal temperature of the cheesecake after baking and before you turn the oven off and let it set…should be 150 degrees F. (It might end up being a sacrificial cheesecake since you’d open the oven to check and it might crack…but would give you more exact baking times for your particular oven.)
The best cheesecake period. I’ve bake and eaten all kinds of cheesecake and this was the best.
This was a great recipe for a beginner!! It tastes great and texture was perfect all without the hassle of the water bath. Thanks for sharing!
BEST EVER!!! Better than the Cheesecake Factory–it’s a keeper and will make it for company ALL the time – I added 1 more teaspoon of vanilla–THANK YOU XO
This was my first experience making cheesecake. The recipe is perfect!! I followed it to the letter. Just delicious!!!
We’ve tried this recipe three times now and it won’t set up! Any ideas or hints?
Hi, Lauren,
Thank you very much for your amazing recipe, I made it today!!! It is so delicious!!!
Lauren, I have a question, top of my cheesecake got brown, not like in your video, maybe to hight temperature in the oven, unfortunately, my oven too old.
Can I use a 10″ pan?
Came out perfect! So delicious, creamy, and easy to make!
I baked this cheesecake today for my son’s birthday. I was careful to follow your recipe to the letter as it has been over 10 years since I made cheesecake. Everything was great until 10 minutes into the cooling with the oven door open phase and it cracked down the center. What could have gone wrong? My son proclaimed to still will eat the same and that he couldn’t wait to taste it!
I made this last night. It is delicious! Of course, I always have to play with my food, so I added the zest of half a lemon, and 1 tablespoon of flour, because I like firm cheesecake. And after the 250° cooking period was done, it was obviously very raw in the middle, so I boosted it up to 300°, and cooked it for another half hour. Of course that made it blow way high over the edge of the pan, turn golden brown, and develop a crack, but that didn’t bother me. It settled down while I let it cool in the oven. Anyway, it’s delicious. Hubby wants cherries on his, so later today I’ll make a sauce with some canned sour cherries, sugar, and cornstarch. Thank you for the recipe. I haven’t made a real cheesecake for quite a while, and I don’t do water baths. Next time, I’m going to make it sugar free by using isomalt, because it reacts like sugar, and a little monk fruit sweetener, since isomalt is only 70% as sweet as sugar. I’ll also make some kind of sugar free crust. Thanks again!
This recipe is foolproof! Follow the directions exactly and you won’t be disappointed. It’s the most beautiful cheesecake I’ve ever seen…delicious also. Great creamy texture.
Is the bake time the same if I make it in a 9 x 13?? Thanks!
Yes, the baking time is exactly the same for a 9×13.
There is a store where I live that sells a 16″ cheesecake that is delicious but expensive, over $175. I have made 10″ cheesecakes before that taste great, but can’t find a recipe that for that size. Could I double your recipe and adjust the baking time? If so, how long would you recommend I bake it, and hold it?
$175!! That’s ridiculous!! Not sure a double recipe would completely fit in a 10″ but you are welcome to try! I would start baking 1 1/2 times the length of time for each stage of baking. It would have to be a long bake to get that center completely done. Good luck!
What a fabulous recipient! It truly is the best!
A question, can this be made without the graham crust?
Thanks so much!
I made this recipe for Christmas dessert, it was absolutely delicious! I followed the directions and there were zero cracks. It not only tasted great but was beautiful!
Mine still cracked……
Any feedback on cooking time for making personal size cheesecakes. 8 small instead of the whole cake. Would like to make as personal size. I’ve made several of the 8 & 9 inch. All delicious
Hi Deborah, I haven’t had the time to test ALL the different sizes of cheesecakes people are asking me for! 4-inch, 6-inch, mini cheesecakes in muffin tins, there are so many variations! I think a good starting point for personal sized cheesecakes would be half of the baking time, though I don’t know the size or thickness of the pans you are using. Again, this is just a starting point and you are welcome to test it yourself in the mean time. I do plan to test all the sizes sometime this year, but currently just don’t have the time 🙂
Best cheesecake ever!!! I followed the everything closely and my cake turned out perfect! No cracks, smooth and creamy. Everyone loved it. This will defiantly be the recipe I use from now on.
Amazing!
Wow! You’re not kidding when you call this the BEST! Because it really is…no other recipe compares. I followed the recipe to the letter. Your instructions left nothing to the imagination which I appreciated tremendously. I was a little skeptical about the cake not cracking….yet, low and behold, my cake was beautiful! And it tasted even better after 2 days in the refrigerator. Fellow bakers…please do not serve this delectable and exquisite dessert with canned cherries or chocolate sauces. It deserves an accoutrement which enhances the flavor and beauty. Make sure to cut as directed in the recipe prelude. Thank you Lauren!
Would I need to alter the amount of ingredients for a 10” instead of a 9” springform pan?
Using a 10″ springform pan will give you a thinner cheesecake than pictured above, but will still work. Definitely use the thicker crust increments and bake according to written recipe.
Lovely recipe, would I use unsalted butter?
salted or unsalted is fine! Use what you have.
Made ur best cheesecake recipe bf turned out excellent ty for easy to follow instructions ?.. was wondering if I wanted to add a sour cream
mixture to the top …when would be best time for this ?
I am not sure when I’d add the sour cream topping because there’s a reason why we keep the oven door closed the entire time for baking and cooling. I wouldn’t want to risk loosing all that hot air and have my cheesecake crack.
I live in Colorado and tried this recipe and 3 large cracks formed around the perimeter during the time the oven was off and the door remained closed. I have made many a cheesecake here and was intrigued by this recipe minus the water bath but think it’s best to add the water bath for a healthy dose of steam while this bakes because of the climate and elevation here. I’m at 6000 plus feet in elevation and climate is dry here. Just food for thought for any higher altitude bakers.?
Good point! I think elevation has a lot to do with whether or not cheesecakes crack. I know there’s a purpose for the water bath…I just strongly dislike them when it comes to cheesecake, so this recipe is my work around. Ha!
I am going to attempt to make a keto version I will let you know how it goes haha
Could I make mini cheesecakes in muffin trays? if so, how should I adjust the cooking time?
Followed it to the LETTER, big 3 way crack before it even came out. It tasted good, but was WAY too long, to bake and wait. Sorry.
Made this cheesecake for Christmas dessert. I have never made a cheesecake before so I was so nervous. This recipe really is fool proof! It came out perfect and no cracking. I did use chocolate graham crackers instead because regular were sold out at my store, it was still delish!
It cracked!!!
I have made a lot of cheesecakes over the years but after all the work, I’m always disappointed. THIS cheesecake did not disappoint! I followed the recipe & instructions to the letter. You weren’t kidding…this is the best, creamiest cheesecake! And it didn’t crack. My family loved it! My go-to recipe from now on. Thanks!
FIRST time making the cheesecake it came out fabulous. IT was easy to follow the recipe , just take your time because it is well worth it
Hands down the BEST cheesecake recipe ever!!!
My family loved this cheesecake recipe. I have tried several and this is the one I have gotten the most compliments. Thank you for your trial and errors in order to give us a perfected recipe.
This was the best cheesecake I’ve ever made. So creamy and flavorful! And NO crack! My picky husband said it was the best he ever had! Thank you!
This was my very first cheesecake. I was a little nervous but if I was going to make one it had to be this one. I couldn’t believe how beautiful and delicious it was! Thank you so much for sharing this wonderful recipe. I am making it again today.
What is the reason for baking at a higher temperature first and then reducing to a lower one? Why not just do a longer bake at the low temperature?
Would like to know 350 degree is Farherient or Celsius?
Fahrenheit.
Made this for our Christmas dessert added about 1/4 cup of Andes candies to the filling , then made a ganache topping and sprinkled a few more Andes candies on top of that and WOW it was absolutely amazing , definitely one of the easiest cheesecake recipes I have ever made. Thanks for sharing it with us
I’ve never made cheesecake before, unless the jello quick and easy ones count. No, we won’t count that, it’s not a real cheesecake.
Iffollowed yyour recipe exactl, well… I just had to toss a little cinnamon into the crust…
this came out perfect! Not a single crack in it. I just wish I could post a picture of my cake to show how it came out.
This is the BEST cheesecake I have ever eaten and the rest of my family agreed. It is extremely creamy. I added 2 teaspoons of fresh lemon juice and followed the recipe as written and no cracks appeared. This is the only cheesecake recipe I will ever make in the future. Because this takes hours to make and needs time to chill, I made it the day prior to serving it. I made homemade strawberry sauce to serve with it. Please make this, you will not be disappointed.
Excellent!!!! This cheesecake has characteristics you are looking for. Beautiful presentation and taste!! Thick, rich, delicious. My “keeper” Cheesecake recipe. Did not modify any of the ingredients or processing steps.
This came out perfectly!! Thanks for a great recipe!
If you follow all the advice, it is a PERFECT cheesecake and the best you will ever make.
Wow! This really is the best cheesecake I have ever made! Thank you for such a great recipe
This recipe is amazing!
Made this for the second time on Christmas Eve… my husband LOVES it.. so easy to make, and its awesome, even without any topping. I made my own raspberry topping for it, and it was so good. I do suggest to follow the instructions completely, making sure everything is room temp. It just works better. I did double the crust, but not the amount of sugar, and it was perfect. The first time it cracked, but it was so good that no one cared. Second time i was so happy not to have any cracks… Follow the instuctions!!!! And my daughter has asked to have this again soon.
I followed the recipe as is and it was AMAZING! It was absolutely perfect. Didn’t change a thing. I will be making this again and again!
The cheesecake was perfect! I did the thicker crust version and followed your directions exactly. Came out perfect!!!
This recipe is amazing!! The most perfect cheesecake I’ve ever made! Followed the instructions exactly and I had zero cracks and a smooth, creamy cheesecake. It was my first time making a cheesecake with a recipe that didn’t require a water bath but I’ll never go back — this is now my go-to recipe.
I’ve never had any issues with my cheesecakes cracking and didn’t have issues with using a water bath. But I tried your recipe to see if it would help with staying creamy looking on top instead of browning too much as with other recipes. It works like a charm. It’s a lot of dinging on my oven timer but worth the final product. I have to say that I haven’t tasted this recipe yet however as I became ill and had to cancel our Christmas dinner for another week. But I’m looking forward to serviing a perfectly baked and decorated cheesecake to my family next week. Thanks for testing this out and sharing!
This is the best recipe I have ever used! Came out perfectly, no cracks, and absolutely delicious!
Okie, I love cheesecake. I have attempted to bake them a few times always with no good luck. I too believe waterbaths should die!! I decided to give this recipe a try and it was an absolute hit. I put a sour cream topping on it and served it with a raspberry sauce. It came out perfect and I now have redeemed some cheesecake confidence. Thanks so much for a great recipe!!
This is by far the best cheesecake recipe. Made for Christmas and my family devoured it! All agree this will be our new yearly tradition! Thanks for sharing it! The texture, flavor and appearance just absolutely perfect!
This is the best recipe I’ve tried so far. Baked it for Thanksgiving and now Christmas. Question: I apologize if someone’s already asked this. What will the cooking time be if I use 4″ mini spring forms? We want the ability to gift cheesecakes without having to bake big ones.
Thank you
Exceptional in all respects !!
Topped it w fresh strawberries + sauce for TG,,,So very good I made it for Christmas!
What a hit!!
TY
Rob
Best one I have found. Make it often.
This was delicious!!! My guests were fighting for more. Thank you!!!
Cheesecake was amazing! I made it once for some of my friends and family and now they never stop asking me to make it! ? they are really picky when it comes to desert so that surprised me! I’ve made it several times during quarantine and it is amazing every time!
This was an easy recipe but I followed the instructions exactly and I ended up with one crack. I’m not sure where I went wrong. All ingredients were room temp and tapped for air bubbles.
Only one I make. Comes out perfect every time
Awesome cheesecake!
I learned a lot but it cracked. Actually cracked in two places during the 30 of turning the oven off and leaving it closed.
4 eggs, I got that one, but I don’t see how much for the rest of the ingredients?
The recipe card is at the bottom of the post with all the measurements and directions.
Can I do a water bath?
I followed this recipe to the letter and my cheesecake cracked!!!
I stayed home all day to make this recipe with great anticipation of it not cracking. I followed the instructions to a tee yet it cracked as it sat in the oven to cool for an hour. I was careful not to open the door until the cool down stage per instructions. I’m sure the taste will be amazing but very disappointed on the cracks.
Can you tell me what kind of oven you are baking your cheesecake in? I’m trying to narrow down why they crack for just a handful of people and are fine for others. Thanks!
I tried it and it was so good and hope to receive more recipes ?
Thankyou got this recipe! It is my go to cheesecake recipe and it comes out perfect every time. I do not use a spring form pan I double the recipe and I make four 9 inch pie sized cheesecakes. I also substitute half the Graham cracker crumbs for ginger snaps crumbs. It is creamy and delicious . It is a definite crowd favorite and I like to have a variety of toppings so people can enjoy the cheesecake their favorite way.
Great recipe. I accidentally turned the oven off after baking at 325 for 30 minutes. I set the timer for 45 minutes. I thought it was on 250 but I actually had turned the stove off. I realized 45 minutes later. I opened the door and cheesecake was jiggly. Can I turn the stove back on to 250 and cook for 45 minutes, then turn off for 30 minutes, then open door and cool an hour or do I have to make another cheesecake? I would really appreciate your feedback. Thank you
This is a fantastic cheese cake recipe and the directions are spot on, Thanks Lauren!
Cheesecake is a very good recipe. It is similar to the one I have always used to make my Cheesecake.?
The best i have ever had ! it came out so creammy im making two more today !
I made this recipe last night, and messed up the directions. I missed the add eggs after all the bubbles were out and accidentally added 5 tablespoons of softened butter and didn’t want to throw it out because making a cheese cake isn’t cheep so I went with it and just hit the pan on the table 100x to remove air bubbles. And omg it still turned out I was terrified after watching a million cooking shows and all of them messing up their cheesecake. Well it tasted amazing and still looked like the picture. I am very happy with the result.
Best tasting recipe for cheesecake. If you follow recipe turns out perfect. I got many comments on how good, creamy this recipe was.
Hi!
I made this recipe a few months ago and it came out really good! Mine did crack on top near the end of the time in the oven, but it didn’t bother me too much. My question is how could I go about substituting fruity pebbles for the crust (and incorporating a small amount into the batter)? I want a BAKED cheesecake recipe using the cereal, but I can only find one recipe using an 8” pan. Mine is a 9” and your recipe was good so I wanted to use it if possible. Thanks!
Have you ever made this with a pecan crust instead of a graham cracker crust? If so do you have a recipe for it?
When you crack the oven door for the last hour is it just to the first stop on the oven door? That is what I did and at that point my crack appeared. Help! I was so hopeful
This recipe was delicious and it came out so perfectly!
This recipe is great! Thank you!
Can you use this recipe to make 4inch mini cheesecakes? If so how long would I bake them for.
Followed the directions exactly. The top cracked (unsure why), but the taste was amazing. My picky 22 year old had this for his birthday and raved about it.
I’ve never baked a cheesecake without a water bath before now. I’ll have to do some detective work to determine what happened to cause the cracks. I suspect it was an uneven oven temperature.
We don’t use toppings on cheesecake, but a topping would have easily covered the cracks.
Can I make 3 4inch cheesecakes with this recipe? If so how would I modify the baking time? This recipe makes a perfect regular size cheesecake!
I’m not sure how many 4-inchers you could make…quite a few, I would gather, depending on the depth. I have never tested this using smaller pans, but you are welcome to try!
Could you use less than 5 packages of cream cheese? That is a lot of cream cheese. It looks wonderful, and I love cheese cake. Would like something a little more manageable
Hi Lauren!
I was wondering – would it be possible to make a 6 inch or minis from this recipe? How would you adjust the time?
Thanks so much, I made a 9 inch this week and it was awesome!
I haven’t experimented with this recipe enough to know proper amounts and baking times for a 6-inch. Sorry!
Can you make this recipe without using the crust? I enjoy just the cheesecake.
I’ve never tried baking it without the crust, but I don’t see why it wouldn’t work? I also don’t know how it would slice with no bottom. Be sure to use a good springform pan so none of the filling leaks while baking.
Can I use Oreo crumbs as the crust and still follow the same recipe as the graham cracker crust. Ex. For a turtle cheesecake instead?
Yes, I think that should be fine. I wouldn’t add the granulated sugar, though. Oreo crumbs are plenty sweet. 🙂
Made this and it turned out perfect, first time I e ear made one. But can you tell me how long and at what temperature to do this in cupcakes size. Thanks best ever.
First time to make a cheese cake…it came out perfectly. Your directions were PERFECT!!! So good. My family is super impressed
Thank you Laura for the vey best cheesecake I’ve ever had! You are a genius!
Could you Incorporate a sour cream layer to this recipe or is it simply not needed??
I have never made my cheesecakes with a sour cream layer. I don’t think it is required. Are you wanting a more tangy cheesecake?
I’ve done this several times and turned friends on to it who have also done several times. I’m doing it right now in fact
Never fails. Always a win
IF you were to make an individual cheesecake (like in a 4″ springform pan), how long would you cook it?
I made the above recipe and absolutely love it and so did everyone else!!
Now I am the Birthday Cheesecake Giver at work and would like to make them smaller.
And what is your favorite brand of springform pan???
Thanks so much!!
Trina
I really like USA pans for all their pans across the board.
I haven’t tested this recipe with smaller pans…I would start by cutting the times down by 1/3rd to see where that would get me.
Hi there. I love your cheesecake recipe. I wanted to make a tiramisu cheesecake for the holiday. I wanted to know if adding 1/3 cup of rum and 1/3 cup of coffee would offset the mixture ya all. Thanks in advance!
It definitely would change the ratios in the recipe…I can’t say how it would bake because I haven’t tried or tested this combo. Sounds delicious though! You can try it and let me know how it goes!
My tirimisu cheesecake turned out very well! I used the same ratios in your original recipe and added in the rum and coffee. When I added in the sour cream, vanilla and sugar I added 1/3 cup of rum and 1/3 cup of coffee. Before I dumped the batter into the pan I added a row of lady fingers. After the cake was done and cooled I added a row of lady fingers (lightly soaked in coffee) to the top of the cake. I than topped the lady fingers with a whipped cream mix. 3/4 cup heavy cream, 1/2 cup powdered sugar, 1 tablespoon of rum (optional), 1/2 teaspoon of vanilla and 1 tablespoon cocoa powder mixed untill slightly stiff peaks form.
By far one of the best and easiest recipes I have tried. So creamy and moist, not a single bubble or crack. A true New York style with the sour cream! Bravo!!!!!
Fantastic! Perfect, no cracking cheesecake, as stated.
I was thrilled to have the two cheesecakes I made this Thanksgiving come out so perfect in aesthetics and taste! Thank you for sharing this recipe!
I did use the whole filling recipe exactly as the recipe stated, with my favorite crust and two separate toppings recipes. (From scratch white chocolate sauce and Cranberry, Raspberry, and Orange Relish) I loved the extra height of the cake portion. I received so many compliments on these cheesecakes, I will be making more to share for future holidays and special occasions.
This is the best! Throw your other cheese cake recipes away. The one I made today looks PERFECT! No cracks! And NO WATER BATH!!
I was wondering if there would be a taste difference if I use all monkfruit sweetnener
I’m not a baker , in fact I don’t like baking . Wanted to make something special for my daughter I’m so glad I found this recipe. Even though it was a long process to make absolutely worth the time it took to complete. My daughter said it was the best cheesecake she has ever had . I will be sure to make this again . Thank you for this amazing recipe.
What could make it crack?
I made this amazing cheesecake following the exact instructions. Patience and focus are both needed. Impressed my loved ones across the country, overseas and on a totally different continent (via pictures) as well as a friend who is an Executive Chef by profession (via taste). Unbelievably delicious. Paired with fresh bananas and homemade whipped cream. Divine. Thank you!
This is my first time making a cheesecake and I followed your recipe exactly and it turned out with no cracks. Everyone loved it delicious and I will always make this recipe. I have one question and I did review all your instructions but didn’t see this issue addressed. I didn’t know that is springform pan would leak so much honey/sugar. Once I realized it was leaking I put a pizza pan underneath but it wasn’t deep-enough to catch all the syrup. Assuming that it’s OK to put A pan underneath the cheesecake on a separate shelf, Could you add that in your instructions so people know to use one? I’m sure would’ve save me a lot of time cleaning the stove had I known ahead of time to do that. Thanks so much I really appreciate your recipe!!
Mine never leaked anything which is why I don’t have it in the instructions. That is something really odd! Was your springform pan not a very snug fit at the bottom? Was it leaking cheesecake filling or possibly butter from the crust?
I’ve made this several times and it always comes out perfect. My husband is requesting something with lemon and blueberry for his birthday. Have you ever added lemon juice and or zest to this recipe? I would top with a blueberry sauce
Hi Lauren! Thank you for the recipe! Do you use regular or convection oven to bake? Thank you!
I used a gas oven!
I made this for Thanksgiving and it was fabulous!! Everyone loved it! It was so creamy!
Thank you Lauren. Have you ever customized this recipe to add pumpkin or chocolate?
No, but I’m working on it!!
This cheesecake is absolutely perfect! It tastes and looks better than any “professionally” made cheesecake. I followed your recipe exactly and there isn’t anything I’d change. My husband has enjoyed it two nights in a row and he’s not a dessert kind of guy. Thanks for sharing!!!
I followed the directions completely but it cracked badly. Also the crust completely stuck to the bottom and sides. It was a mess.
What’s the best way to make this if you don’t have a stand mixer?
Do you have a hand mixer?
I plan to use a 7 inch springform pan because I only have a toaster oven, can I keep the complete recipe (measurements and all) the same?
No, it won’t fit into a 7-inch springform pan!
Used this technique but added a can of pumpkin and spices. Perfect texture with no cracks. My guests couldn’t stop talking about it. This will be my go-to from now on.
Sweet Mary, mother of Jesus, this cheesecake is incredible!
Do you need to get in the good graces of your Mother-in-law? Serve her this cheesecake and prepare to be written into her will.
Are you worried your Uncle will ruin the holidays by sharing his latest political theories? Serve him this cheesecake and he will be silenced.
Need to impress the office with your culinary prowess? Bring this cheesecake and you will surely be voted Employee of the Month. You may even receive some marriage proposals.
In summary, this cheesecake gives me hope for the future.
Thank you, Lauren!
This is quality content. I have made this recipe many times and is vary nice.
First time making cheesecake from scratch….my family loved it, they are asking for 2 at Christmas.
This cheesecake is absolutely amazing!!! It was the hit of Thanksgiving! I replaced white sugar with brown, which gave it an amazing flavor and paired nicely with the pecan pie topping I added. I did end up with a big crack in the middle, but I think this was due to my oven temperature. My oven typically runs hot and I was adjusting the temp down, but I was also baking on convection setting, so I’m sure that had an impact as well. It really didn’t matter because I covered it with a delicious pecan topping and it was absolutely beautiful! Thanks for this amazing recipe. It was my first cheesecake, but will not be the last 🙂
Lauren, if we want a flavored cheesecake (like those in your other recipes you’ve highlighted in the comments) but want to try your no crack approach, would you recommend we follow the instructions in this post but use the ingredients from the flavored recipe? Wondering if baking times and such port over, in your opinion. Cheesecake noob here. Thanks!
Yes, you can definitely try this no-crack method but sometimes those add-ins can cause the cracking. Of course you can try it out and see how it goes, but I can’t guarantee anything. I’m sure it will be delicious even with a crack 🙂
It is perfect, however I messed up and after I cracked the oven door I removed it after 30 mins vs 1hr and I got a huge crack? darn it
Very disappointed. This cheesecake was so good that it has ruined my ability to enjoy other people’s versions. Great recipe. Came out perfect. Was the highlight of our Thanksgiving dinner paired with our citrus-cranberry sauce. Thanks!
I made this yesterday for our Thanksgiving dinner and it turned out perfectly!! First time that I didn’t crack the cheesecake! Thank you for the recipe and tips!!
I have never done a cheese cake, I chose the recipe because it did not require baking it with water. I follow every step, I ended up with a great looking chase cake. Looks like a pro did it.
HI ! can we use yogurt instead of sour cream ?
I’ve only ever tested this with sour cream, but I don’t see why the yogurt wouldn’t work.
Were you using an electric or gas oven?
What if I’m using a 10 inch springform pan? Does the cooking time change?
No, I would still leave everything the same!
Great cheesecake! My family loved it! Question for next time but should the cheesecake go into the oven covered with foil?
Perhaps add how to tell when the cheese cake is done enough to turn down of off. I normally go off of if the outer ring is firm and the center has a little jiggle its done after the 250° stage.
I have made this three times and i always have to cook longer. Adding 15 min to each cook time worked for me. The first two i mad i completely recooked for about half the cooking times after it was cooled off. (Because they were still jiggly.)
What kind of oven do you have? I think that that makes a difference!
Dumb question – when I reduce heat to 250, do I leave the cheesecake in there the whole time or take it out, reduce heat then put it back in once oven is at 250?
Keep it in the oven the entire time without opening the door!
For someone who is not the best in the kitchen AND never made a cheesecake before, this came out perfectly and it was delicious! Got 5 stars from all of my coworkers! Great recipe!!
I do have one question.. can I make two of them at once? Or will that mess with the baking process?
No, you can definitely make two at one and bake them at the same time!
I currently have this cheesecake in the oven and I’m in the step where I turn the oven off and leave it. When I look into the oven door I can tell the middle is still wiggly. I just wanted to see if it was supposed to look differently at this point of baking?
How much of the middle is jiggly? How can you tell? Is it a different color? Its supposed to be a *little* jiggly, but if you think you should bake it more, then bake it more.
Lauren, I must say, this cheesecake was AMAZING!!!! I should have just remained patient and wait until the end because when I did ooooohhh my goodness it was fantastic!!! My family was floored when they had it for thanksgiving! Thank you for this recipe! This is definitely my go to from now on!
I’m so excited to make this! Going to have it for Thanksgiving tomorrow. Has anyone added lemon juice and zest to it? Does it change the consistency or flavor too much?
Thoughts on using the convection option for baking? I’m not sure if that would reduce the time or not. Thanks!
I have a 12 inch spring form pan. How should I modify the recipe?
Its Approx 1/5 more volume. Its fairly simple to add 1/4th of the recipe to it. so thats how i would go. You can always just put less in the pan.
Add
Crust:
Your choice on how thick you want the crust for every 14th cup of graham crackers added add 1 tbsp of butter and sugar.
Filling:
8 or 10 oz cream cheese
1/4th cup sugar (tad more would match the recipe exactly but its sweet enough.)
Large spoonful of sour cream
1/2 tsp of vanilla
1 egg
I don’t have a spring form pan. Will it be ok to bake in a pie dish? Or will the results be off?
There is way too much filling for this to work in a pie dish. You really do need a springform pan. Or turn this into 2-3 pie cheesecakes.
Question. Can I use this recipe and sub brown sugar for white? I want to top with pecans and think the brown sugar might give it a nice flavor. Thanks!
I mean, you definitely can substitute the sugars out, but I can’t guarantee it won’t crack because I’ve never tried it.
Thank you! I’m going to give it a go and I’ll report back 🙂 Also, should I bake using convection or just regular oven?
Does anyone know if you can cook two cheesecakes at the same time??? Does the cooking time need to be extended??
Wow I am SO disappointed. I followed this recipe to a tee, read all instructions and reviews and spent so much money to make this! As soon as I opened the oven it cracked right down the middle. I’m so upset. What a waste. I have to remake the whole recipe this was for a friend. Devastated.
I want to make an apple cheesecake topped with caramel, walnuts and whip cream for Thanksgiving. Can I just add bits of apples to the top before baking? Would I need to adjust the temperature and/or time? What is the maximum amount of time you should cook it? I’ve made cheesecakes before, followed the directions to a tea and although they tasted good, they didn’t seem to be fully cooked in the middle. Thank you for any help you can give me 🙂
Hmm, I might just make this recipe as stated and then top it with apple pie filling, caramel and nuts. I can’t really say what the baking time would be if you add chopped apples because I’ve never tested it so I can’t say specifics. Yes, you’d probably have to cook it longer. I’d be concerned the apples would add too much moisture to the overall bake.
I hate water baths for cheesecake. So I was pleasantly surprised when I found this technique. We’re having cheesecake with Thanksgiving dinner this, so I did a test run. While it tasted great, I was immediately disappointed after all the careful following of the instructions I did, my cheesecake still had cracks. I’ll save time and make it properly.
Can this recipe be doubled?!
Lauren, how would do you think you would adjust the cooking time and lowering the oven temp if I were to use individual 4-inch springform pans? Would that even matter? Thanks!
This is the best and easiest cheesecake I’ve ever made! But I’m curious if you have a recipe for pumpkin cheesecake without a water bath as well? Because I also agree that water baths should go die.
I made the pumpkin cheesecake with a water bath before I developed this recipe, so right now, I don’t have a non-water bath pumpkin cheesecake recipe. But you can definitely cook it without one….you just might get a crack.
I was able to use another pumpkin cheesecake recipe but used your baking method, and it came out perfect!! Thanks again!
This looks great. I’m going to try it next time instead of my recipe I’ve used for years
This cheesecake is perfection!! I made it exactly according to the recipe and it turn out perfect. No cracks and super creamy. I made a strawberry puree and fresh whipping cream for the top and it was a huge hit. Truly the best cheesecake recipe i have ever made. This is my recipe from here on out
I have to say that I had high hopes based on your very strong conviction that your recipe is foolproof in regards to cracking. Well, after spending my entire day preparing this cheesecake to the letter of your instructions that you warn not to vary from, as I opened the door a crack to allow the cool down, I was so totally disappointed to see two significant cracks across the top. It’s now sitting on the counter for the next step. This was my trial run before I baked one for someone as a “thank you”. Not sure if I should try again or look for a different recipe. Miffed in Maine
Hi Marla,
I’m so sorry you didn’t have success! Can you tell me where in the oven you baked your cheesecake, what brand of cream cheese you used and what kind of oven you were using? Electric, gas, convection? I’m trying to figure out why this cracks for some and why it doesn’t for others.
Made this for my mother on Mother’s Day, and it was a huge hit! Follow the instructions exactly, and you’ll have no problems!
Can this cheesecake be frozen after baking?
Yes. Ive been keeping one in the freezer and pulling out pieces when i want them. Take 1-20 min for a piece to thaw.
My daughter is asking for an Oreo cheesecake, could I add them into your recipe? If I used them for the crust, same directions? Thank you!!!
I’ve tested this recipe as an Oreo cheesecake and I got a few cracks (Oreo crumbs used in place of the graham crackers and chopped cookies stirred into the batter.) If you don’t mind the cracks, you can definitely make it work!
I followed.this recipe precisely. It came out great and was super delicious EXCEPT I did end up with a big crack on the top. It wasn’t a biggie- just put some cherry pie filling over it and called it a day. Great taste. Not too sweet. Perfect texture.
This really is the best cheesecake I’ve ever had!!! And the first one I’ve ever made! Thank you for making it easy to follow! The only issue I had was that there was a big crack in the top. Which I’m sure is because of my own error somehow!
This recipe was my first attempt at making cheesecake. It came out perfect. No cracks or anything. Topped it with caramel and toffee bites. SO good!!
Great Job Lauren,
This was my first cheesecake without a water bath. I followed the directions and it came out perfect and delicious. I am looking forward to trying some more of your recipes.
Hands down the best cheesecake recipe ever! This was my first cheesecake and it was so good my 88yo mother who eats very little, ate two pieces in one setting! I have since baked another one of your cheesecakes, but this time I just turtled it up a bit. Can wait to see my moms face when she sees this one! Yumm!
Since finding this recipe, I’ve made this Cheesecake at least a dozen times in the past 6 months. It’s always perfect and tastes better than any store bought NY style. It’s only cracked once, and that was my own fault for not using room temp ingredients.
Thank you so much for satisfying my Cheesecake craving during this pandemic. ❤️
So I am a guy who can’t cook and I certainly never baked a thing in my entire life but after being home bored with everything that’s going on in the world I decided I was going to try and make a cheesecake, randomly picked this recipe, followed the instructions without changing a thing and I couldn’t believe it, not only it looked like the expensive ones you get at a fancy restaurant, it tasted just as good, no cracks or any issues with it. My family thought I was lying after they saw it and tried it so I made it again… Same exact result. I myself can’t believe it. It is beyond delicious and if I can make it then I think anybody can. Thank you
Sorry about first post, read full description and know it’s creamy. I’m going to make it, sounds great and most cheesecakes are a treat dry or moist.
Is this a dryer cheesecake like NY or is it creamier, I like dry
Believe me it is excellent! Unfortunately, I didn’t get a picture. I went out to buy a springform pan – they only had Food Network, but it’s great. I followed the directions to a T and read all hints, pointers, etc before starting. The only thing I did differently was put a pan of hot water under the cheesecake while it baked. You do need to be home for quite a bit of time for this, but it was worth it! Served for my daughters birthday and everyone raved about it saying it was the best they’d ever had. We even had some for breakfast.? I served with blueberry and strawberry sauce. A little whipped cream would’ve been good, but that was an after thought.
Today I’m trying the pumpkin cheesecake.
Easy and tastes absolutely phenomenal! I made this for my husbands birthday, he’s kind of a cheesecake snob and he says it’s the best cheesecake he’s EVER eaten, I would have to agree!
Any way to speed up the cream cheese softening process ? And does it have to refrigerate for the 6hrs before eating?
As long as you’re using cream cheese that comes in airtight packages, you can stick the sealed packages into a big bowl of warm water to try to get there faster.
This cheesecake recipe turned out great!
Mine cracked for some reason. Not sure why. However it is delicious. Thank you for the wonderful recipe.
Any ideas why it cracked
This is a phenomenal cheesecake! Chilled over night and that definitely makes a difference. I added a touch more Graham crackers and butter to the crust. I will definitely use this recipe from now on!!
I meant to rate at 5 stars. Eat fingers. Sorry!!
To make a 6”
Version I assume you would use half the ingredients but what about the baking times ?
I would like to know this as well. Thank you!
That is a lot of baking time.
Why do u need to bake for almost 2 hours.
Because the temperature is so low and the cheesecake is so thick, you need to cook it for a long time.
looks yummy, still cooling, but still got cracks. 🙁
Can you tell me what kind of oven you’re baking with and where in the oven you had it (bottom, middle, top). Trying to troubleshoot this recipe to figure why it cracks for some people and why it doesn’t crack for others.
I was so excited to finally find a cheesecake recipe with no water bath. I followed the directions to a T! I still have massive cracks in my cheesecake. Maybe I need to check the temperature in my oven. I’m not too disappointed since this was a trial run just for my family. I’m not sure if I’d make this for others because of the cracking.
i am a really strong baker and my sister just asked me to make her a cake with one layer red velvet one layer strawberry and one layer cheesecake. i was wondering if you know if this cheesecake could be used in the recipe without the crust. just the cake without the crust. will it fall apart?
I would use the cheesecake recipe from this post: https://laurenslatest.com/pumpkin-cheesecake-cake-with-cream-cheese-frosting/ . It is exactly what you’re looking for.
This is as good as it claims to be. Comes out absolutely perfect. Not too sweet, smooth and creamy with no cracks. Love it
Hi I love this recipe!! Made September 13, 2020 for my guy’s birthday! SO TASTY!!! EACH DAY ( 3days max) the cheesecake flavor and richness increased! Right now I am patiently waiting on a cheesecake in my oven. This time I used plain Oreo crust, added coco power to filling, thin layer of chocolate buttercream on top of cooled cake and crushed Oreo on top before serving! Yummy!
Beautiful top and crust (I added a little cinnamon to the crumb mixture). However, it is the most time consuming cheesecake I have ever made. The taste was not out of the world, just somewhere in the middle. What I gauge the perfection of a cheesecake on is the mouthfeel and the resistance you get from the fork after placing a bite in your mouth and pulling the fork out of your mouth. The more resistance, the higher the quality of the cheesecake (at least, this is what a French chef told me). This cake again came in right in the middle, meaning it was not like a cheesecake with gelatin (fluffy) or a high quality one (slow fork resistance). This may not be important to some of you, but it is how I judge a cheesecake. Enjoy!
I wish I could post a picture of how mine came out. Can we say, PERFECTION?! No cracks at all! It was a huge hit with my family and before they even finished they asked me to make this another one for next weekend! ‘Twas sublime!
Well, I am in the one hour phase of the oven off. The top of the cake is smooth, but very pale in color. I have made many cheesecakes over the years, and none have been this intense with the time management. This better be the best cheesecake I have ever had, because it has taken 4 times the amount of effort as any other! Will report back tomorrow; after it has sat out for multiple hours before going in the refrigerator to chill.
Lauren, I love this recipe. It’s the best cheesecake I’ve ever had. Having said that I have been asked by a friend to make this for her wedding cake. I need to make a 10 in 9 inch and 7 inch. Any suggestions on altering measurements for different sizes?
Hmm….not really! Ha! Obviously the baking times will vary quite a bit based on the pans you are cooking them in. The 10-inch being taking the longest time in oven to bake. You might just have to do some experimenting 🙂 The 7-incher will probably be fine using the same baking times. The 9 and 10-inch pans will need probably 20-30 more minutes baking (but these are just guesses, so you’ll have to try these out!)
This is a great recipe! The tip on incorporating the eggs, made a big difference, Ill be honest though, i added another egg and still used the bath, i just wasn’t brave enough risk burning the bottom, I’ve always used baths and not once have i had a problem . Overall, great recipe. Thank you!
Uhhhhh…. this made 3 friggin cheese cakes. I was going for one ?? I now have 3.
What size pans were you using?
I followed this recipe to utter perfection and my cheese cake is totally raw
Hi Autumn, I’m so sorry this recipe didn’t work for you! Where do you live and what kind of oven do you have? I’m hoping to troubleshoot this recipe with you to see if we can make some adjustments and get you a crack-free, fully cooked cheesecake!
Hi Autumn. If I were you, I would get an oven thermometer and check to see if your oven is accurate. I got a new (old) stove, and it seemed to run a bit cool, so I looked up on the internet how to adjust my oven’ s thermostat. It’s very easy, and does not require a technician. I’m guessing the people who had problems with underdone or overdone cheesecakes have ovens whose thermostats need adjusting.
This is the most amazing cheesecake I’ve ever made. Thanks so much for the recipe. I’ve been using the recipe for about 6 months now, and I’ve done a couple variations and they are amazing as well. If you love Oreo you can make an Oreo crust and swirl some ground Oreo once you pour the cheesecake in the pan. For a keto friendly version I make a nut crust (walnut or pecan or a combo of both) and I use monk fruit as the sweetener.
I am going to try this recipe today. Can I use a 9″ store bought Graham cracker pie crust?
As in the kind already pressed in the pie shell? If it is the kind in the pie shell, the filling would be way too much for that. You definitely need a high-sided springform pan for this cheesecake!
Followed directions exactly and came out of oven cracked on both sides and under cooked…not sure what happened 🙁
This is a perfect cheesecake. I love it.
This is my favorite cheesecake recipe, hands down! The only addition I make is adding a bag of melted white chocolate chips to the batter.
I would like to use this recipe to make mini cheesecakes in my cupcake pan.I need to make 24.Should I double the recipe? Do you think this recipe would work for the minis?
How many eggs?
4 eggs! It’s all in the printable recipe card at the bottom of the post 🙂
I made this for my daughters boyfriends birthday celebration. I followed the directions exactly and it was bar none the best cheesecake any of us has ever had. I highly recommend this recipe. It’s worth every step in the process
I made this last week for my mothers birthday. I followed the recipe and it was the best cheesecake I have ever made! Very delicious and easy.
I absolutely adore this recipie. If I were to add peanut butter and crushed up chocolate bar pieces after the addition of the eggs would I get the same results?
Let me first say, I have made other cheesecakes. But as the title of this recipe suggests…THIS
WAS THE BEST CHEESECAKE I EVER HAD. I used crushed Oreos and Chips Ahoy for the crust and the topping. I’m gonna end up eating this whole thing by myself. So super silky and fluffy. Thank you.
Lauren, I will be making this as the bottom layer of a two layer wedding cheesecake for my son and his fiance. This can be made in a 10″ springform pan, correct? Will any of the cooking times need to be changed? I am excited and thank you for the recipe.
Cindy
Followed directions to a tee. DID NOT CRACK OR FALL. This is the best recipe ever. The bonus is NO WATER BATH NEEDED?
I made this substituting with dairy free and gluten free ingredients and it came out fantastic!! Thank you so much for a great recipe!! 🙂
Silly question to ask? But how dark should cheesecake be after baked in oven? Thinking maybe my temperature might of been up too high ?
It isn’t supposed to get any color. Where in the oven did you cook it? If it was closer to the top, it will have a tendency to darken much quicker.
My family goes crazy over this recipe! Each time I make it (a lot!) they say it’s the best I ever made! However, we have a large family and there are times I wish the recipe could be made a little bigger. I have a 10” pan … is there a formula where I could increase the ingredients to fill up the pan w/o changing the perfect taste of this one? Thanks for reading!
Every time I make it my friends and family love it – amazing simple to follow recipe
Lives up to its title! Delicious!
Made it in the morning to enjoy in the evening. Made a little raspberry sauce for just a drizzle on top. A rare silence at the dessert table. Thanks for the recipe!
Thank you so much for sharing this wonderful recipe for cheesecake.
My daughter and I made 2 this morning and we were thrilled to see how beautiful the cakes came out of the oven . Neither one had a single crack or blemish on the surface. They were perfect!
I was so excited over your recipe that I sent it to my sister-in-law along with a picture so that the next time she makes a cheesecake she can avoid all the unnecessary steps that are found in most recipes.
GREAT RECIPE!!!
Thanks again for sharing
Having baked in restaurants and bakeries all of my adult life, I make over 30 kinds of cheesecakes, this recipe intrigued me. My grandson is throwing a party tomorrow and I made this for him. It’s now in the stage of having the oven door cracked to let it cool slowly for an hour. Looks kind of jiggly in the middle but, hey, it’s still going to be in the oven for another hour. I’m optimistic about this. Smells great. Before I washed the bowl I admit, I licked some off of my finger. Yummm
I know this might be a stupid question but I always have a hard time transferring the cheesecake from springpan to other serving plate without crumbling the crust and making a mess. Any idea on what’s I’m doing wrong? Thanks
Absolutely the best cheesecake recipe ever. Turns out picture perfect every time. And tastes so good I didn’t even share the first time. Thank you for the great recipe.
I want to try your recipe, Lauren. But, I note there is no preparation done to the springform pan. No buttering and flouring? Thank you,
No need to do anything to the pan before making the cheesecake. No butter, no nothing.
Okay I’ve made many cheesecakes over the years and this recipe I made with my three-year-old grandson.i had pulled up a bunch of pictures of cheesecakes on my phone,and had him pick one. He pointed to this one and said “this one Papa “. So we made it ! will have to say it is the best ,the perfect best cheesecake I have ever had or made and now every time I make this I’m going to think of my grandson Theo ! So thank you Lauren.
PS
Matter of fact I’m making the cheesecake right now again while I’m texting this 5-star review.
Hey Lauren,
I made the recipe exactly as stated (baking times included) and j got a big ole crack down the middle ? what did i do wrong? I have noted our over does cook a bit on the quicker side (it’s a wolf all gas stove, so gas oven). Could that have been why?
Possibly? Is it a wall oven or a duel fuel one in a range? Convection? Where in the oven did you have it baking? What stage did you notice the crack? Since you notice your oven tends to cook food on the quicker side, I would guess its convection. I’m SO sorry you had a crack!
I totally agree. The BEST cheesecake!!!! I was not a fan of cheesecake. Every cheesecake I ever ate was always way too dry. and heavy. Even the famous Cheesecake Factory cheesecake was never a hit with me. I was skeptical when I see “Best” of anything. But I am glad I gave your recipe a chance. Well, I couldn’t stop eating it. It is the BEST!!! Thank you for all the tips and information on how to make it.
I want to make a Key Lime cheesecake. Could I replace sour cream with Key Lime juice? If not any suggestions?
No, do not replace the sour cream. Use the salad cream and then a half a cup of fresh squeezed Keylime juice.
Hello,
This cheesecake recipe sounds delicious and I’m planning to make it soon. Will you please advise a advised baking time using a 10″ spring form pan (all I have now).
Thank you,
Allison
I reduced each baking time by 5 minutes and mine turned out PERFECTLY!
I love cheesecake! I love when the cheesecake is cracked. It gives it a rough look to it! 🙂 It is so yummy. I can’t wait to try this recipe. 🙂
We made the cheesecake yesterday and tried it today. It was so easy. Came out perfect and had great flavor! No crack! Smooth as silk on top. Next time I will increase the crust a bit.
Tried this recipe exactly and there there was a BIG crack at the center of the cheesecake. Had to cover it with topping anyway, which I wasn’t planning. It’s cheesecake, so it was delicious, but the crack was disappointing.
I have a question? I live in Alburquerque ,at a high altitude. Do I need to bake this cheesecake in a water bath ?? Thank you, Susan
High altitude shouldn’t affect this recipe! You can make as is.
Hi! Making this recipe today for my husband’s birthday…do you know if I leave out 1/4 cup of sugar if it will cook differently or just allow for it to be more tart?
Also, I’m cooking in higher altitude…would it make a difference if I put a pan with water in the oven (but not water bath)?
Thanks!
I haven’t tried it with any other measurements other than the ones as written in the recipe card so I can’t say whether or not it will be ok. My guess is the cheesecake would be ok, but it might crack. Higher altitude should not affect this recipe.
Seriously insanely SPECTACULAR!!! Followed the recipe exactly and it is the most velvety, scrumptious cheesecake I have EVER had. It was so incredibly easy and what I consider fool proof. Throwing out all of my other cheesecake recipes.
I followed this recipe exactly and it had the biggest cracks in the top that I have ever had in any cheesecake I have ever made. And those recipes were also with no water bath. I have really deep 3/4 inch deep craters going all the way across the cake. So I don’t understand how this happened. It is still cooling, so it may still taste delicious, but it is not attractive. I do plan to cover it with cherry topping, so it will work. I live in Utah where it is very dry and so that may be a factor. But I have not had the large cracks when making cheesecake in the past. I do love how tall it got. It initially looked great. It looked fine for the first 2 cooking stages at the 2 temperatures , but it got the cracks while sitting in the oven for the 30 minutes with the heat shut off. I did not open the oven until you are supposed to crack it for the last 1 hour of cooling in the oven. Does anyone have any words of wisdom? I tried to send a picture but could not figure out how to attach it.
I live in Colorado Springs, high altitude and very dry. During the baking with the oven on no cracks, looked perfect. After I shut the oven off, I got deep cracks. I have made this cheesecake recipe approximately 8 times, always cracks. Taste is incredible so I cut the cheesecakes strategically and no one was the wiser. Any suggestions for making this recipe in climates that are high altitude and dry?
This was my first time attempting a cheesecake. The recipe & instructions were perfection. This was one of the best cheesecakes I’ve ever eaten & it was photo worthy.
This is the first time I have ever made cheesecake and it was very easy. I do have a couple of questions. A gooey thick dark material ended up on the bottom of my oven and although there was no crack in the cake, my cheesecake sunk about 1 inch from the edge. I used Greek yogurt instead of sour cream and trivia instead of regular sugar. Could this have resulted in my issues? It tastes great.
It could have been the truvia?! That is really strange!
I would love to make this cheesecake, but a smaller one and in grams and dl measures! Can someone please translate??
I must say the perfect cheese cake no cracks I made mine with 1/3 less fat cream cheese. Trivia sugar I only used 1 cup for filling i used 2 cups of graham cracers (I love a good thick crust) I used margarine not butter i followed steps left everything out to get to room temp , I beat my eggs separately i even used a light sour cream and not one crack I i tapped the pan and yes I saw some tiny bubbles pop, wish I could share a picture im impressed havent had a piece yet since I made for my daughter for her birthday tedious but easy
I’ve made 7 of these now in the last few months. People love them and I find they make great birthday presents. This recipe is so easy and delicious. The only thing I changed is i cook it for a couple minutes longer. Thank you for the easy step by step instructions. I’ve never been a baker and now I don’t even need to look at the recipe anymore. Thank you ??
I rarely rate and comment on recipes or really anything. So that alone should tell you how much I love this recipe. I’ve been making cheesecakes for quite sometime now and have never come across a recipe that is so flawless in its final state and consistently. First time I made it I didnt read through the cooking process. I was making one for the next day and I wanted to get it done so I started at about 11pm (oops). Little did I know that it would be about 130 am when I finally wrapped it up but it was well worth the time. Now I just make sure I have the time set aside to make it, even if that happens to be at 11 at night.
Hi lauren! thank you for the recipe. Did you remove the cheesecake from oven when switched temperature from 325 to 250?
No, you leave the cheesecake in the oven the entire time you bake it! No need to remove.
Hi Lauren
I love your recipes and this one is no exception. Only thing for me was removing it from the base of the springform pan as I wanted to put it on a plate for my guests.
Do you just grease it or do you use baking paper!
Thanks again
Rachael
Loved the recipe everything was wonderful about it the only let down is that my cheesecake did have a massive crack right down the middle however I blame that on being my first time baking a cheesecake. Does anyone who has experience making cheesecakes have any advice for me in order to avoid the cracks next time? It would be greatly appreciated!
I’m so sorry yours ended up with a crack! Can you double check the recipe and make sure you followed the steps exactly? Also, what kind of oven do you have? Gas, electric, convection? Are you at high elevation? Where in the oven did you bake your cheesecake? Did it come out of the oven with a crack or after cooling on the counter did it get a crack? What brand of cream cheese did you use?
How do I transfer this to a serving platter or to transport? Thanks!
Can I add Oreos pieces to the the batter to make it a oreo cheese cake
I’m experimenting with the oreos right now…I’ve gotten cracks! So, it will taste delicious, but I worry that you may get cracks.
This recipe is great. Easy to understand. I am current at the part where the oven is turned off and the cheesecake is in there a half hour before I crack the oven door. So far though……..FREAKING AWESOME!!!!
how do you prep your pan,? I didn’t and it stuck and cracked along the edges. devastating. ?
Hi! How do you cut recipe in half? And can I use an 8” pan? Thanks.
If you use the recipe card, there’s a function to cut the recipe in half. And yes, you can still use an 8″ pan, it’ll just be short.
This was a wonderful cheesecake. I made two slight alterations that I wanted to share. First I used the zest from one lemon and two tablespoons of lemon juice from the lemon. It brightened the flavor amazingly and did not change the cooking time or the texture, the little bit of extra moisture did not affect the baking at all. I’ve tried this twice, two weeks in a row with the same outcome, pure perfection. The second thing I did was instead of graham cracker I used crushed Ginger Snaps, I’ve doubled the crust because my family loves crust but I used the same ratios that were listed in your recipe, and they played off the lemon flavor so well. It was probably the best cheesecake I’ve ever made I’ve been making cheesecakes for 30 years. this is now my only cheese cake recipe.
I would like to try this recipe but wanted to incorporate a coconut cake layer in the middle.. how would you recommend doing so? Thanks in advance.
I chose Lauren’s cheesecake recipe because of all the high praise in the comments as well as NO WATER BATH! But I had only made one attempt at a cheesecake previously and the cracked result and bland flavor broke my spirit. Well, I’m back!
I followed the instructions step by step and can’t believe the perfect result I got. I would’ve sworn it was a professionally made dessert if I hadn’t made it myself. I had one small, happy accident. I misread the granulated sugar amount as 1.5 cups instead of 1.25 and I worried that the final result might be too sweet. Not at all! I think I’ll make it with 1.5 cups of sugar going forward. Lauren, I can’t thank you enough for such a perfect recipe!
Truly delicious cheesecakeand not a complicated recipe at all. This is now my go to recipe for cheesecake. Thanks Lauren!
I haven’t tasted it yet but… When I finished the baking time on 250 it was still VERY runny in the center. Should I have taken it out then? I thought perhaps my oven temp was off because there was absolutely no color at all (slightly golden edge?) and it was still very runny. So i increased the temp slightly and cooked it a bit longer. Of course it cracked 🙁 should it have been removed like it was? I kinda suck at this lol
Did you leave the door closed and let it sit in the hot oven to finish cooking after you turned the oven off?
Definitely the best cheesecake recipe ever. I’ve made it twice now, perfect both times and a hit both times. Creamy not to heavy, no cracks and so easy to follow. Love love loved it.
Best cheesecake ever! Five star restaurant quality. I follolwed the directions to the letter — zero cracks, super creamy, and delicious! As good, if not better, than the Cheesecake Factory!
I have had the pleasure of making this twice now,, following the recipe completely. It is amazing! Ive made a ton of different cheesecakes over the decades, and this is by far the very best. The low and slow method, 7 simple ingredients, etc. It all works in harmony!! Thank you so much for doing the work in the lab, and sharing with the world!
I’ve made a few cheesecakes in my life but this is hands down the best recipe ever. It’s time consuming but otherwise very simple and easy. Thick, moist, delicious. I will never make any other cheesecake ever again. I often don’t leave recipe reviews, but this was too good not to. ???????
This recipe came out perfectly. I, too, dislike having to use a water bath. I think that, even if the springform pan is well-wrapped with foil, condensation occurs and can make the crust a bit soggy. I’ve done the pan within a pan technique and that does work well, but it still requires that you play around with boiling water. This is so much easier … and it’s the prettiest cheesecake that I’ve ever made. Thank-you!
This is the first cheesecake I have ever made and it was a total hit with my family. So much so, it was just requested from my husband for Father’s day!! Love this recipe!!!
This is the first cheesecake I have ever made and it was a total hit with my family. So much so, it was just requested from my husband for Father’s day!! Love this recipe!!!
Hi I only have a 10 inch pan can you tell me what the different coorking times would be
Lauren, this recipe is absolutely perfect. I have made it twice and followed your directions precisely. I thought I was just lucky the first time — but twice!! I am ecstatic to not see any cracks when complete. I got bold and added the zest of one lemon the second time. Thank you for sharing with all the details and tips. My husband and family also send their compliments. This is a very rich cheesecake and meant to be shared. Love the wow’s and the smiles!
My oven doesn’t go below 300F and barely stays on on 325F. How should I adjust baking time?
Mine came out with a crack!! Why? What did I do? I followed every direction. 🙁
Hi Angel, I’m so sorry that’s what happened! Let me try to help you troubleshoot: What kind of oven do you have? Gas? Electric? Convection? Where in the oven did you bake the cheesecake? Lower rack? Middle rack? Did you open the oven at all while baking? Also where do you live? Are you high altitude? What brand of cream cheese did you use?
This recipe is absolute perfection! Take the time to bake this cheesecake—you will NOT be disappointed. I took mine to a family gathering and everyone licked their plates. Thank you so much!
Mine cracked, followed recipe and directions exactly and it cracked. ? what did I do wrong?
Hi Shay, can you answer a few questions for me? I’m trying to figure this out too! What kind of oven do you have? Gas? Electric? What brand of cream cheese did you use? Did you have any lumps in the batter? What rack in the oven did you bake it on? Did you open the oven door at all while baking? Are you at high altitude?
I’m excited about my first cheesecake especially after reading all the reviews. It’s in the oven. My only concern is cook time. So many things need a shorter bake time in my oven. Idk if it’s altitude or what. I just don’t want it to overbake.
That is a great cake.
Trying this for the first time, but I need to make two cheescakes! I have a 9″ and a 10″ springform pans. Any idea how to increase the recipe for the 10″ pan and how to adjust the baking time? Thank you!
I would like to make this recipe and bake in individual 3.4 ounce bake cups.
How long would you recommend baking?
Yummmmm!!!!! I followed the directions exactly, and this is amazing! So simple, and so rich. I mad a blueberry compote and some homemade fudge sauce for folks who wanted to dress it up a bit, but it is great all alone.
The flavor is great. But mine cracked right down the center, I don’t know what i did wrong, followed the recipe to a T…
What kind of oven do you have? Convection, gas, electric? Where in the oven did you put your cheesecake? Lower rack? Upper rack?
I have an electric oven (no convection) and put it in the middle.
Okay! When Lauren said this was the best, she is CORRECT!!!! No cracks, creamy and smooth! I made it with a chocolate cookie crust, topped with fresh raspberries. This is truly THE BEST CHEESECAKE!!!! Thank you Lauren! I’ve started following you and can’t wait to try more recipes!
This was my first attempt at a cheesecake. I followed this recipe exactly. It was AMAZING! Restaurant quality!
I want it more firm, how do I do that?
Did you make this and it was too soft? Or you’re just wanting a really firm cheesecake?
This recipe is ABSOLUTELY PERFECT. If you follow Lauren’s instructions exactly, you’ll have a perfect, no cracks cheesecake. If you’re a Suzy homemaker and want to add/deduct ingredients, this isn’t the recipe for you. Thank you Lauren!!
I followed the directions to a T and have cracks. ?. Where could I have gone wrong?
What kind of oven do you have? Gas? Electric? Convection? Also where do you live? Are you high altitude? What brand of cream cheese did you use?
BEST cheesecake ever! This is my secret recipe for cheesecakes from now on! It’s thick and creamy and the method of using no water bath is fantastic and works! Only question is my crust didn’t come out too thick and it stuck to the pan I did put PAM baking spray so it wouldn’t stick…any suggestions?
The pam probably made the crumbs stick because it made them wet. I’d recommend using the thicker crust amounts listed in the recipe notes and *not* spraying with pam next time! There’s enough butter in the crust to keep it from sticking.
Wonderful recipe my family loves it and now I’m some sort of cheesecake master. Thank you for the recipe. One question if I wanted to make mini versions from the batter in a 4 inch cake would the bake time still be the same. Once again wonderful recipe and thanks.
Yes, you definitely wouldn’t have to bake these as long, but I’ve never tested it so I don’t have any times for you. If I were to guess, I might try halving all the times and see where that gets ya. But again, I’ve never tested this, so you are kind of going in blind!
do you have to line the sides of the springform pan or grease it?
nope!
I never leave comments on recipes, but I made this for Mother’s Day weekend and it was delicious! Loved that it was very easy to follow, there was no water bath needed, and it came out so great! Thank you for this awesome recipe. It will be me forever go to cheesecake recipe from now on!!
OMG!! I did it and it is the most amazing cheesecake I ever ate. I followed the recipe exactly with all the suggestions and it didn’t crack. Its so creamy and smooth!! I am super happy. I didn’t have a springfoam pan so instead used a 9” cake pan and after leaving the cheesecake overnight in the fridge turned it over on a flat surface plate, gave a couple of hits to the pan to loose the cheesecake and came out in one piece. P
I’ve messed up plenty of cheesecakes in my day and I’m assuming this one is idiot proof because I’ve made it twice now without any cracks and it got rave reviews from my family. It’s so creamy and silky that I found myself taking thin slivers off it with my fork because I wanted the experience to last. Only change I made was baking the crust for 10 minutes instead of 7.
Best cheessecake ever!!
I never leave comments but I had to jump on and say thank you!! This was amazing. We will never buy a cheesecake again.
Lauren, this is awesome receipe! I am on my second time following this receipe and I’m running short on chill time. I will only have time to chill it for about 3 hours. Do you think it will turn out okay? Should I put it in the freezer for a bit? Or do you think I should cut down on the counter cooling time?
I’ve made this multiple times already and it’s turned out perfect every time. I’m making it today for my mom for Mother’s Day. Haven’t had a crack in one yet and tastes super professional like you paid $30+ for it.
Just made for my husband’s birthday- he says he will Never Eat Another Cheesecake But This
Do I cover it with foil while baking? Need to know!
Nope!
how do you freeze this cheese cake
I made this cheesecake yesterday and got great reviews. Someone asked me if you can make it without a crust.
Hi! This cheesecake looks amazing! My husband wants a blueberry swirl cheesecake for his birthday. Do you think swirling blueberry compote/sauce into the batter on the top would mess it up? Would it still bake correctly?
I’ve never tested this recipe with any extra add-ins so I don’t know if it would work. But you are welcome to try! I don’t see why it wouldn’t work, but who knows.
This is absolutely AMAZING! My first cheesecake attempt and nothing about it disappointed! I am eager to try it again. I’d love to do it with a chocolate flavor if you have a recipe for that…
Also, my mom LOVED this, she picked up a slice “curbside” during quarantine. I’d like to make her a small one for mother’s day. I have 4″ spring form that think would be a great size for her. Any ideas on cook times for that size?
Thank you!
I made this cheesecake for my dad over the weekend as he has been sick and requested a cheesecake. I have an old family cheesecake recipe but wanted to try something different and chose this recipe. Even though it did develop a crack in the middle of the cake about two inches long, it is the BEST cheesecake recipe I have ever tasted. It is definitely going to become my new family favorite cheesecake recipe.
Can someone tell me if the baking time needs to be adjusted if using a 10” springform pan? Thanks!
I love the recipe. It turned out so well. Is there any way to tweak this recipe to turn it into a chocolate cheesecake? Or so you have a recipe for a chocolate cheesecake? Thank you so much for all of your great recipes.
Try this recipe: https://laurenslatest.com/new-york-style-nutella-cheesecake/
Step 6 says bake at 325, then reduce to 250 – how long for each temp?
Scroll down to the printable recipe card at the bottom of the post for the full directions.
Thank you Lauren!
The cheesecake came out so well. It was my first time baking it. And was awesome. Thank you for the simplified recipe?
Oh. My. God!!!!!!????. Making again. Can I bake 2 at a time??
This is an amazing! I cut my filling in half because I did not have enough cream cheese. I did the same cook time and the same crust thickness. It is so good!
I haven’t gotten to eat my cheesecake yet, as it’s still in its cooling stage in the fridge, but I can tell by the looks of it, it’s going to be delicious. ? This was my first cheesecake and I didn’t have a mixer, so I had to do it by hand- which is fine, except I couldn’t get all of the lumps out (which was probably my fault for not letting the cream cheese reach actual room temperature). But no cracks, looks spectacular, and I’m so excited to try it!
My only “issue” is that I used a 10” pan instead of a 9”, and I’m a crust person, and there definitely wasn’t enough graham cracker crust for my liking. So, next time, I’ll just make a generous amount of it and discard what I don’t use (high probably won’t be much at all lol).
Thank you! I’ll be making this again, for sure.
This is close to the best Cheesecake I have ever made. Love it.
Made this for a dinner party, half way through I realized that it needs to sit for 4 hours plus, time I did not have ?.
I baked as directed but did not have time to let rest at room temperature, I took it out of the off oven placed into the freezer for about 30 min then transferred to refrigerator back and forth for almost 2 hours. I was worried to release it from the springform pan thinking it would be running inside and prepared to serve strawberries but it was perfect! Great recipe.. thank you !
I’m 66 and have probably made cheesecake 3 times in my life. Well, that just changed. I’ll be making this over and over! Who knew cheesecake could be so easy and so perfect? I followed the directions exactly and wouldn’t change a thing. I made both a mixed berry topping and a blueberry topping. I’ll try a strawberry topping next time. Thank you so much for a fantastic recipe!
This by far has to be the “best” cheesecake ever! My daughter Melanie spent nearly a half day to prepare this amazing dessert. She topped it off with homemade whipped cream and it was insane!
Hi Lauren,
Should the butter for the crust be salted or unsalted butter?
Can’t wait to give this recipe a try!
Either is fine, won’t make much of a difference. Use what you have.
Gave this a shot today and have a HUGE crack in the cheesecake (still smells divine so it will NOT stop me from devouring). Everything else was incredibly easy to follow and it looked beautiful when I went to crack the oven for the last hour. Think the crack might have been too big, causing it to cool too quickly. Any idea how much you “crack” your oven? Mine had to be open about 4-5 inches as I have a self-close oven door. Would love thoughts!
Will this work without a crust?
I’ve never been able to make a cheesecake that didn’t crack. This one looks PERFECT! Haven’t tried it yet, made it for my sons birthday which is tomorrow. But my kitchen smelled great all day. Your instructions were perfect and easy to follow. Thank you for sharing. I can’t wait to explore your other recipes! I will follow up with a taste review!
Made this cheesecake for my family and it was absolutely wonderful…it even looked like yours and that’s a plus for me.? I only had a 9 1/2 inch springform pan so I had to decrease my time a little bit. Used vanilla wafers for the crust. This will always be my cheesecake recipe. Thank you so much for sharing!!
I only have a 10 inch pan! How did you alter the time?
Thanks for sharing, can i substitute graham crackers with digestive biscuits?
Thank you!
sure!
Question: When you place the gram cracker crust in the pan do you coat the pan with any butter or just put the crust mixture on a clean pan directly?
Just on a clean pan directly.
Is 350 degrees Celsius or farenheit? Can it be done alone with mascarpone or can it be a normal cream? Thanks.
Hello, I am really excited to try this! I was wondering if I could use sugar substitutes instead of sugar. This will be my first cheesecake. Thank you 🙂
Hello Lauren
What is the best way to transfer cheesecake from springform to cake board. I need to transport to a friend. Also do you have a recipe to add cherries etc.
Never made a cheese cake before I followed this to the tee. I have never seen one this nice at the store. It is perfect. Thank You.
This is a home run! If I could make this, anyone can, Great cheesecake!
Made this for Easter and the only issue I had was the butter in my crust all melted out of the bottom of my springform pan. I have a feeling my son monkeyed with the pan beforehand. Otherwise, I halved all of the ingredients and used a 6″ springform pan. I did make a few flavor modifications, using Girl Scout Lemon Ups cookies for the crust, adding 1/2 c. prepared lemon curd to the filling, along with the zest of half of a lemon, and used Princess emulsion instead of vanilla extract. The flavor and texture were spot on perfect. As a pastry chef, I’m always looking to test new recipes and this is one I’ll keep using.
Made the cheese cake as directed. I put the Graham cracker crust in the the oven once prepared. Set the timer and when I pulled the pan out there was butter all over the mat I had in the mat in the oven for food to drip on. Luckily only a small amount actually burned onto the oven itself. I have made many cheese cakes and have never had this happen before. After cleaning that mess up, I made the filling and everything went well there. No cracks in the cheese cake. The cheese cake looked nice. We went to eat it the next day and the crust was mushy. The cheesecake was lacking flavor. I had some strawberry’s from my garden that was frozen so I unthawed them and put them on top. I may try this recipe again. I’m not sure what happened with the crust.
Amazing! First time I made a cheesecake without a water bath and it don’t crack at all! Followed recipe to a T
Hands down THE BEST cheesecake ever!!!
I am a HUGE fan of cheesecake and love tasting new flavors and different brands but had never made one before. I decided to make it 2 days ago and didn’t read the instructins carefully so I didn’t know that it would take so long to finally be ready, but it was so worth it! Everone in my family loved it, and I will definitely be making it again.
This was such an easy recipe. I have never made cheesecake before but this was so delicious and no cracks! Thank you!!!
I have been following the same recipe for cheesecake for over twenty years. Yesterday I threw out the card! I always heard the term “melt in your mouth” but it hasn’t happened to me until I took my first bite of this cheesecake. I actually moaned! The very first time I didn’t have to fill in the crater in my cheesecake. I started a little late at night and had to stay up, but it was so worth following the recipe exactly.
Best cheese cake!
Made this and my bottom crust stuck to the bottom of the spring form pan, couldn’t even scrape it off. If you use this recipe, put some parchment paper down first. This was such a waste of time
Learn to adapt baby, or don’t probably.
I’ve never had this issue. Make this often and everyone loves it.
This cheesecake was easy to make.. totally caught my oven on fire though.. there was liquid dripping from the pan… but hey the cheesecake looks amazing.. so now I am just calling it a smoke cheesecake… lol.. this is the first recipe where it didn’t crack or burn the top of the cheesecake! I will be making this again.
I am following your instructions exactly but I still get a GIANT crack across the middle every time. Any other ideas of what could be going wrong? Thanks! BTW, it still tastes amazing and everyone who eats it goes crazy for it!
I use a cookie sheet under the cheesecake pan for this reason
Made 3 in the last week and every one turned out the same “perfect” I did lay a pre-cut piece of parchment paper in the pan,it worked great
I absolutely love this recipe is there a trick to turn it into a pumpkin cheesecake?
Melissa, here is that recipe: https://laurenslatest.com/pumpkin-cheesecake/
I make this cheesecake recipe all the time, it has become our go to and it is truly our favorite and best tasting cheesecake. Never had any issues with bottom sticking.
You may be over beating. Overbeating incorporates too much air. Make sure your ingredients are room temperature before you start mixing.
I make this cheesecake recipe all the time, it has become our go to and it is truly our favorite and best tasting cheesecake. Never had any issues with bottom sticking.
After several attempts and many different recipes this has got to be the BEST recipe hands down..
How long do I bake at 350 before turning the temperature down and then how long do I bake at that temperature? I didn’t see that in the recipe or I must have missed it
Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
I’m making this cheesecake for the second time now. Currently on the “oven off for 30min stage.”
It was absolutely perfect the first time. I expect it to be perfect this time, too. No cracks on the top.
I add the juice of half a lemon. That is the only deviation I make from this recipe.
Made this DELICIOUS recipe SEVERAL times, it has NEVER stuck. I would encourage you to thoroughly read the recipe and try again! Enjoy!!!
I’ve been using this recipe for 4 years now and I have to search for it every year even tho I save and screen shot in not tech savvy and lose it but as soon as I see it I know it’s it and it NEVER fails!!! Just wish it didn’t take 9 hours so I could make more to share with everyone I know because I love this so much and am proud of being able to bake something incredible and edible!
I made this in a double batch and followed the directions as written! I put them side by side in the oven not touching and they came out amazing and perfect. No cracks. Also I spray the bottom of my pan with non stick cooking spray and it never sticks. Taste is excellent!
I was disappointed as I followed the recipe exactly and I ended up
With a huge crack. It was fine until I opened the oven a crack to let it cool for the last hour. Haven’t tasted it yet. Smells amazing hope it doesn’t disappoint. As I made it for my hubby’s 65th. Plain cheesecake from Whitespot is his favourite. Nothing i have made so far comes close. Here’s hoping!
I tried a marbled cheesecake for what I was sure was going to be both my first and last cheesecake. It was cracked and, to make it worse, I discovered I don’t like chocolate cheesecake.
Your recipe got me to try again, and I’m very glad I did. Thank you!
Did you spray or butter the pan?
I lightly spray the sides of the pan.
Wrap sides and bottom with parchment paper. Pull side pieces off
I have made this recipe sooo many times and today was the first time I had a HUGE crack (first time in a new oven)! Not sure what I need to change.
Love this chresecake. Great directions! Great flavor. Many compliments. Will be my go to!
PS. If your cake stuck to pan, don’t downgrade the recipe…. That was the baker’s fault.
MYbe add a little more melted butter and spray with butter flavored Pam
Major cracks – followed the recipe. Will try again.
Well said. Recipe is pretty much perfect.
I make this every year for my mom’s birthday and it’s always perfect. Key points are room temp cheese, eggs, sour cream. Yes really-it’ll be fine. You will serve this cheesecake from the springform pan base once you remove the collar. I always use the “thicker crust” suggestion at the bottom of the recipe. ⭐️⭐️⭐️⭐️⭐️
Perfect cheesecake been making it for years same recipe but I buy a cake round cover it in foil and spray oil tiny bit just on the sides all around lay parchment paper the sides of a springform pan perfect every time just let it set 24h or overnight and take paper off . Parchment paper will stick if you gob it on Spray only what you need to cover
Best cheesecake ever!! Was trying to find something without a water bath and I’m so happy I found this!! Hubby doesn’t even like cheesecake but highly enjoyed this one!
Christine, I’m guessing that you can read, maybe next time or for any other recipe’s sake read the recipe 3 times before even attempting it, also any other recipe, you need to have common sense and don’t blame the creator of this recipe, think before you post frivolous claims as it all boils down to your lack of common sense, I hope this helps, please read a few times before moving on ?
There’s always someone who has to be nasty. I hope you felt better after posting your comment.
What is the easiest way to get cheesecake off of springform bottom. Haven’t made yet but thought making these as gifts so I need to get in a box to give away.
I’ve learned that most failed recipes are user error. It could have been your pan. Or maybe you cooked the crust too lon?
This is the only recipe I use for my cheesecake and never had a problem. Maybe try adding a little more butter next time? I like it buttery so I bake it with a sheet underneath incase the butter leaks 🙂
Did you not mix butter into your graham cracker crumbs? I’ve made this numerous times as I am a baker and I love not needing a water bath, and I have never once not had it come right off.
I have made this many times and I have never had my crust stick! It always comes out perfect!
First cheesecake I’ve ever baked. My first of many according to my family. Delicious ❤️
Do you have print the recipes?
I made this yesterday for a NYE get together and everyone raved about it. I did get a small crack, but I know what I did wrong. It was so delicious and better than any cheesecake I have had since moving to Tennessee.
The best cheesecake ever! Easy to make and delicious! I found that you must bring cream cheese, eggs and sour cream to room temp for it to come out perfect. I do get a small crack sometimes but I use a raspberry topping which, by the way is delish, to cover it up! I butter the bottom of my spring form pan to keep from sticking. The bottom of my pan is glass which I let stay on and just cut it from there.
Would you be willing to take a picture of your pan? I am intrigued by the idea of a glass bottom on the pan.
Hi Sandy, I’m curious as to where you bought your glass Bottom Springform pan, I would buy one in a minute if I could find out where, Thanks…Frank
Best cheese cake ever! Will make over and over again.
I have never baked cheesecake before. My grandson asks for it all the time so I made this for the first time a few months ago and had a friend who bakes all the time said that this was the best cheesecake she has ever had. Even her husband said it was better than hers. I was super excited. Will be making it again.
This was the very first cheese cake I have ever made. It was super easy to do and came out amazing! It was the envy of some seasoned bakers when I showed it off!
Best cheesecake ever!!! I’ve been using this recipe for several years now and everyone loves it. I’ve made different variations with Oreo crust and Oreo swirl or crumbles on top. I’ve made it with a nut crust, and also swirled fruit pie filling on top. All have come out amazing. I even made a keto friendly version. I will never use another cheesecake recipe again. Thanks so much for sharing this recipe.
You reply is exactly what I was looking for. Thanks
How did you do the Oreo crust? Just replace Oreo sandwiches crushed up (same quantity) and including the crème?
At what point in the process do you swirl in the fruit filling?
I always scrape out the cream and only use the cookie portion of the Oreo as a sub for the Graham crackers. Great recipe! I have made it many times and it always comes out perfect.
Angela,
Could you share the keto version recipe PLEASE!?!?
Yes! This was the comment I was looking for. I have already tried it with a homemade berry sauce on top, but was thinking about experimenting with adding in some things and changing up the crust. 🙂
** Instead of posting a separate comment about this recipe- I’m just going to add it here. I am more of a pastry and bread baker, so when I got asked to do muffins (my specialty), cupcakes, AND a tiered cheesecake I was instantly anxious. I hadn’t made many cheesecakes. Finding this recipe relieved so much stress after the first cheesecake finished up. I do put a small pan of water in the bottom just to be safe because I’m paranoid, but I did it once without (because I forgot) and it was still perfect!
If I cook this using a muffin sized portions, would the times for each Fahrenheit still apply? 30 min at 350 and 45 min at 325?
Girl, I have no idea. I never tested them in muffin tins! Your guess is as good as mine.
I tried using exact cook times and imo they tasted overdone. I would go 1/4 less then stated above.
Thank you for this EASY, UNINTIMMIDATING recipe! You mentioned using a 9×13 pan successfully. Could you (or someone) tell me if you used the same temps & times as for the springform?
Yes, the exact same cooking times for both pans!
I made for thanksgiving every one told me it was the best chesse cake they have ever eat. going to make for xmas this year I AM 80 YER OLD GRANDMA I live in Iowa
How could I make this strawberry flavored? I want to use roasted strawberries pureed into sauce. I’ve looked at a few but most of the recipes I found when I Googled strawberry cheesecake were regular cheesecake with strawberries on top and I want the filling flavored. Would I need to adjust any of the other ingredients or can I just add strawberry puree?
I have made this cheesecake 4 or 5 times and I have another one in the oven at this very moment. It hasn’t failed me yet! My husband says it should be illegal, lol. I have shared and newbies to baking have also had success with this recipe. Thank you so much!!
Maybe strawberry extract? Our grocery carries McCormick brand.
In my experience muffin pans need less time in anything I’ve ever baked, try it for science!
Can I substitute labneh for cream cheese? And use a blender instead of a mixer? Thanks in advance!
I’ve never tested this recipe with anything but cream cheese so, I have no idea. You are welcome to try! And I’m not sure a blender would work as this mixture is very thick.
I’ll echo the others: this is really the best! Made it for my husband’s 42nd birthday last night, and he declared it the best he’s ever eaten!
I, too, have ruined good cheesecake with a water-bath gone wrong and always thought there had to be a good method for foregoing the whole thing. Thanks for a wonderful recipe that I plan to use many times!
Question: how do you keep the top of your cheese and so White and light in color? Mine is browned all across the top.
I have made this recipe several times!
Comes out great!
Left the light on once & caused the top turn brown.
I struggle with moist crust!
I have had several people tell me also that this is the best cheesecake they’ve ever had. It’s the ONLY one I will ever make again. The flavor and the finished beauty make it the best out there.
Lauren
This is the BEST EVER….thank you and thanks to all of you out there sharing your cheesecake experiences. Please be safe and stay well!!!
Best cheese cake ever, thank you for the recipe
Amazing! First time ever making cheesecake and it turned out perfect!!
Hello, this recipe looks lovely and I’m planning to make it for my husband’s birthday. Do I need to line the springform pan with parchment paper or spray it with pam/butter? Thanks in advance!
Nope, none of those things are required or necessary for this recipe.
Can I make this recipe with a store bought pie crust? Don’t have graham crackers
Very late reply to Jess, but PLEASE do not use a store bought crust. Obviously you are going to go to the store to buy that crust – buy graham crackers instead, no substitute for making your own crust and it is so very easy. I use a slightly different recipe than this, but I’ve had so many compliments to my own ‘from scratch’ crust which was super easy to make. You will never get a compliment on a store bought crust – people know. It’s literally a 5 minute process and so easy to do.
This recipe is similar to a recipe I had about 40-50 years ago (& lost) but it called for 6 packages of cream cheese. I am definitely going to make this, its sounds perfect! Do you think I could make it without the crust! Or if any times need to be changed if I dont use the gramcracker crust?
Any crisp cookie will work. Graham Crackers are just the traditional choice. There are graham cracker recipes online, or you could substitute in sugar cookies, gingersnaps, or shortbread. There are many possibilities.
Ray, perhaps Jess is not in North America. Graham crackers don’t exist in all parts of the world (Australia for instance – ask me how I know, lol).
Can u pleasae give me the recipe to usujg the store brought crust please Send it to my email please thanks so and still using rhe method of putting it in the oven fir the store brou Crust
youbwill have to take the crust out if the store bought pan and transfer to a spring form pan. store bought crust are un a much smaller pan and it will change amount and cooking times. you will have to do some trial and error working with them.
WOWOWOWOWOW. I’ve made cheesecakes for years and none have ever turned out as perfect as this one. Followed the recipe EXACTLY with a little extra mixing to ensure a smooth batter. I used gluten free chocolate chip cookies for the crust and it is 100% the best cheesecake I’ve ever made.
The recipe is also really well written and super easy to follow!
Made this for the first time and got rave reviews from the family. Substituted vanilla greek yogurt for sour cream, added some lemon zest and dash of cinnamon to crust. Absolutely no cracks after backing and it was so so creamy. Thank you, definitely a recipe to keep.
I really want to try this but nowhere in the past do I see how long to bake it for. It just says 325 then down to 250 with the door closed. But no times. Can you tell me baking times please
Full instructions are in the recipe card at the bottom of the post. See step #7 for baking times.
I have made this only one time, very creamy but your time wasn’t long enough. Soft in the middle. Followed directions to the T.
Can’t wait to try this but I have a question: with my standard cheesecake recipe (which has a tendency to crack), I usually add a sour cream, a little sugar, a little vanilla topping. When the cheesecake is done, I add the topping then bake an additional 5 minutes. Can I do that with this recipe?
I have not tested this recipe with any topping because in my opinion its not needed. I think your cheesecake might crack because either you’re cooling it too quickly or pulling it out of the hot oven to add the topping and throw it back in the oven is messing with the temperature too much. I wouldn’t recommend adding a topping to my cheesecake for the reasons stated above.
The best! Super easy and came out perfect!
Well, when done I took it out of the oven and let it cool till barely warm. Covered it with the sour cream topping, put it back in the oven for 5 minutes, then let it cool completely. Chilled. It…was…FABULOUS!!!
Donna, Hoping you’ll see this a year later!! I’m wondering if you still put the 1/2 cup of sour cream in the filling in addition to your sour cream topping?
Oops, I had the wrong year—maybe you will see it!
Nancy, this is so old, I’m sure you won’t see this! But yes, I also added the sour cream to the filling. I’m so sorry I’m just now replying, I don’t know how I missed seeing this!
I just made this the other day and it really lives up to the hype! It might well have been the best cheesecake I’ve ever had. I tweaked it because I can’t leave well enough alone, but nothing that would mess with the ratios. Thank you so much!
My tweaks:
Added pecan bits to the crust (this was seriously awesome)
Subbed 8 oz ricotta for 1 brick of cream cheese (I had already bought the ricotta before hunting a recipe)
Added zest of lemon and 2 tbsp lemon juice (lemon flavor was not very perceptible but it was nice in the background, tanginess was excellent but I don’t know whether it was actually tangier than the original)
I can’t wait to experiment with more flavors on your awesome recipe. I ordered a non-springform style cheesecake pan because I have discovered that I hate springforms. I will have to have another go when it arrives. 😀
I’ve made cheesecake (a dozen at a time) for a high-end hotel in Scottsdale AZ for years, always using water baths and always getting mixed results. It’s too bad I had not stumbled upon these techniques then.
Put simply, this recipe kicks hind-end.
A few modifications made with spectacular results:
Used ginger snap crumbs instead of graham.
Added guava paste to the batter (between sugar and sour cream stage).
Piped lemon curd into, and swirled within the batter for a little eye catching design.
Going to be subscribing to Lauren’s latest. I’m very very very impressed.
love this idea!
I am going to be making this and wanted to know I only have 32 ounces of cream cheese (4 packs of 8oz) I don’t have the 40 ounces of cream cheese so I know I have to change the measurements of the rest of the ingredients…how much would all the other ingredients would measure up to?
If it were me… I’d zip to the store for more cream cheese which is exactly what I intend to do, as I am 8 ounces short myself.
The best cheesecake ever! Thank You!
Been doing a lot more baking at home since the quarantine was put into effect, and my husband and I made this recipe last night for my birthday “cake”. We were super pleased with the results. The filling was superb, but the crust to me was a little sweeter than I would have liked, so I think I’ll try less sugar next time. Totally book-marking this page though – thank you Lauren!
I followed your recipe exactly and it turned out perfect. I’ve made other cheesecake recipes and I love yours the most. My husband doesn’t like traditional cake for his birthday so I made this cheesecake and it was a hit. My children were very skeptical to eat cheesecake as they had never had it before. They gave it two thumbs up!
LOVED this cheesecake. I made it for my boyfriend’s birthday and he said it was one of the best he has ever eaten. Very rich and since it is just the two of us due to the pandemic, I will freeze half of it. Thank you Lauren for the most perfect cheesecake.
This Recipe turned out great instead of using sour cream I used plain yogurt. It taste awesome. hope to get more recipes from you thank you ??
I love love loved this recipe! I halved the recipe since it was just for my husband and myself, and used Greek yogurt instead of sour cream, and it still tasted delicious! Used a 7” springform pan, which was perfect for halving the recipe. On the side I made a blueberry compote with grapefruit juice, and used this to top the cheesecake. Looking forward to making this again, but full portion next time.
I was wanting to try this in a 7in pan ,… did you just halve the recipe and follow the rest directions as is
How long did you cook it for using the 7 inch?
How long did you bake the cheesecake in the 7inch spring form pan?
There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct?
correct! Foil is meant to protect the cheesecake if you were baking in a water bath. Since this recipe does not call for a water bath, no foil is needed!
I made this and it was perfectly delicious. First time not having the cheesecake crack which was awesome. I will definitely make this again
Loved this cheesecake, it was probably the best cheesecake I have ever made!
First cheesecake I have ever made that came out literally, PERFECT! Bonus points for this recipe not needed a water bath. I wish I could post a picture of how great it turned out as it really was the only one I’ve made that didn’t crack. I will however add more graham cracker/butter for a thicker crust, not because it necessarily needs it, but because I love a good thick crust.
Absolutely LOVE this recipe. I have not made cheese cake in a long time ( the last time it did not set all the way through). I followed the recipe exactly as written and it was PERFECT.
The only “issue” I had was with the crust. First of all, I will make it thicker next time. Secondly, it was very soft and soggy, almost like the butter was separating from the crumbs. I’m thinking I needed to bake it longer or let it cool longer. What do you think??
Did you use the thicker crust directions in the recipe card notes? I think that would fix your issues. I’m not sure what would cause the butter to separate from the crust.
I had my stepson assist with this, its my birthday cake. He didn’t mix the crust overly well and I noticed a few specks of butter separating after the crust came out if the oven. It is outstanding regardless! And I am a cheesecake snob lol.
Excellent recipe producing excellent cheesecake! I followed the recipe *except* I did cut it all in half since it’s just far too much cheesecake for us here at home – even considering my pregnancy cravings! That said, the only tricky part was ‘guesstimating’ the cook times for each temperature setting (I did not alter temps!), so I’d say for my half recipe I probably shaved off 1/4 – 1/3 of each of the cook times.
The cheesecake turned out great, yielding more than enough to share with my in-laws! None of us even added any toppings because we were well pleased with the flavour of the cheesecake all on its own.
Excellent recipe producing excellent cheesecake! I followed the recipe *except* I did cut it all in half since it’s just far too much cheesecake for us here at home – even considering my pregnancy cravings! That said, the only tricky part was ‘guesstimating’ the cook times for each temperature setting (I did not alter temps!), so I’d say for my half recipe I probably shaved off 1/4 – 1/3 of each of the cook times.
The cheesecake turned out great, yielding more than enough to share with my in-laws! None of us even added any toppings because we were well pleased with the flavour of the cheesecake all on its own.
Make the full recipe,cut in half,then freeze half,I can’t taste difference
I have made this cheesecake exactly as the recipe was written a couple if times and each time it turns out perfectly! It’s one of the best cheesecakes I’ve ever had! Thanks for the recipe! I was wondering, do you think adding a little PB2 (powdered peanutbutter) to the batter would turn out ok? I’m kind of craving peanutbutter cheesecake with chocolate ganache. Have you tried this before? Thanks!
Ok, I tried it. I added a heaping 1/3 c of PB2. It still tastes great and had a great consistency, didn’t crack. It didnt have much of a peanutbutter flavor though.
I have made this recipe for the last couple of years for the holidays. Huge huge hit with everyone. Even received a compliment from my big brother which never has happened lol. Curious to try this recipe with chocolate in the mixture. Do you have any suggestions on how to make it?
SO GOOD. And so worth the time!
You can do this! Follow the recipe exactly and it’ll be perfect!
Also the knife trick for cutting is a game changer!
Made this and it turned out perfectly! No need for another cheesecake recipe ever! Yum!
I have been making cheesecakes my whole life and this is the first one that did not crack. It’ turned out beautiful! I followed each of your steps and it was so easy. Thank you!
I followed this recipe exactly how it is written and it came out absolutely perfect!!! My mom is 83 years old and looooooves cheese cake, and has made many cheese cakes in her 83 years. She said this was the best cheese cake she’s ever tasted. She is now throwing out her recipe and putting this one in its place! Thank you so much for sharing it!
I just made this cheesecake and it turned out perfect. Love this place recipe
Your recipe was the first cheesecake one I’ve tried, precisely for the same reason you created this one. I didn’t want to mess with the water bath.
This was so delicious! It was a lot easier than I ever thought cheesecake could be. The hardest part is keeping track of the different timings while baking. It’s a perfect thing to bake while stuck inside during shelter-in-place, when you don’t have anywhere else to go and don’t mind hanging out near your oven.
We’re trying out lots of your recipes right now. Thanks for continuing to post them on Instagram. It’s a good way to get inspiration for meal planning.
Hello Lauren,
I have never made a cheesecake before. Just wondering how long would you say the cream cheese needs to sit out to come to room temp?
At least 6 hours to be sure.
Thank you. Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use?
A moderate speed. Not too fast, not too slow. Somewhere in the middle!
Mine came out a little sour. Can I reduce the amount of cream cheese?
I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. The cheesecake was out of this world. The only hangup was my fault because I was only able to allow it to refrigerate for 2 1/2 hours. It outter portion was set up perfectly. The inner 4 inches was still a little soft. I was able to get the slides out if the springform but it was difficult. No one cared that the slices were not picture perfect because it tasted so good. Next time I may double the crust portion of the recipe since I’m a crust kind of guy. Thanks for posting this recipe on line.
I have been making Cheesecakes a long time all types of combinations many many have had and love them. As far as water bathes we need the moisture so it won’t dry out as for leakage put the spring pan in a slightly larger regular pan place it in the water bathe no water in your cake. And type of cream cheese I use one from Walmart 80 cent a block not to salty excellent I usually use of brands they are perfect ……Enjoy !
Wow… I really am trying to scroll past this comment.
Thanks Karen Cheesecake
Most disappointing comments are the ones where folks that haven’t tried the recipe tell you what they would do differently 🙁 Tell us how this recipe that we all came to read worked for you instead.
I made this exactly as written. And it is the most perfectly beautiful un-cracked and delicious cheesecake that I have ever made. This recipe is a definite keeper! Thanks so much for sharing!!
My granddaughter is not a cake fan but LOVES cheesecake and requested it for her 16th birthday. I’ve been watching you test this recipe and had to try it. I followed directions EXACTLY as written and it turned out perfectly! Smooth and creamy and it cut beautifully. Most important, my granddaughter and everyone else at the celebration LOVED it! Thank you Lauren! ⭐️⭐️⭐️⭐️⭐️
[…] am 100% tempted to make this cheesecake. HOLY […]
Cheesecake is my favorite, it is so soft and creamy to eat, probably the best dessert you can think of plus the amount of flavours you can add to it. The pointers given in the article how to make a perfect cheesecake are really helpful.
Made this today and used greek yogurt in place of the sour cream. It turned out fabulous! There were no cracks and it tasted delicious! Thank you for the AWESOME recipe!
I would like a shortbread crust…does it work with this recipe?
Yes, as long as its not too thick and you bake it completely first.
Hi Lauren. What adjustments should I do if I want to make mini cheesecakes instead of a whole pan?
Did you find a successful adjustment? I am wanting to try it as minis as well.
I’m looking forward an adjustment to minis as well. Haven’t seen anything scrolling through. Did I miss a response?
Look online for Mini Cheesecakes. I have been making those for years. It uses the cupcake tins with liners and a vanilla wafer in the bottom for the crust. So easy! You don’t need to worry about this small ones cracking.
I made this recipe and it’s absolutely perfect! There is not a single thing I would change. Thanks Lauren for all the amazing recipes you share!
This is my second time to make this cheesecake. It is very delicious!! This will be the only recipe I will use since I didn’t have to change a thing! No cracks just wonderful! Thank you for sharing!
i did everything as said and it cracked once it was cooling in the oven slightly opened. does anyone know what i did wrong?
First cheesecake I ever made! Perfection! I’ve never been much of cheesecake fan (made it for my husband), but I must say it is amazing…I’ve been converted into a fan!
So nicely described and look mouthwatering. I love this recipe.
Neeti
I agree. Been making this recipe for years!
I once bought a cheesecake from a local expert, best I ever had. Taste was perfect, and just a little crumbly. She said that it was an indication cheesecake was made properly. I’m down found anyone that could make it like that again. Is this true?
I wouldn’t necessarily equate crumbly cheesecake to good cheesecake but I understand the sentiment. If it’s literally crumbly, it has been over baked. I think when you cut into a cheesecake, it should look as if it has a crumble to it but should stay together when you cut smaller pieces off with a fork. It should eat moist, as if you wouldn’t need a drink.
I love This recipe! New family favorite. I’ve made it 3 times and everyone raves about it. However, i tried and tried and I still get cracks every time. Doesn’t affect the flavor by any means but I’m wondering what I’m doing wrong.
I have made this recipe 5 times. 2 times it was perfect with no cracks and 3 times it cracked. I know I have done something wrong but I cannot for the life of me figure out what. But it is by far the best cheesecake and I will continue working to figure out what I am doing wrong. I follow this recipe to the finest instruction….even timing each step. Thank you Lauren for this recipe!!!
I’ve made this recipe twice (third time is in the oven right now) and my tip to avoiding cracks is after the 30 minutes with the oven off, take the cheesecake out briefly and run a knife around the edges. I find the cracking happens as it’s cooling and is shrinking a bit, so if it’s stuck to the edges, the cheesecake will pull and make cracks. After running the knife, I put it back in the oven with the door open and follow the rest of the cooling steps. Turned out perfect the second time after cracking the first!
I would guess one of two things-
1) you aren’t whisking the eggs enough to the point of well-whisked, so you’re over-mixing the batter. Make sure you which well, use a fork if you don’t have a whisk and mix them like you’re making an omelette.
2) you aren’t tapping the bowl on the counter long enough to remove the air bubbles. Air bubbles equal cracks.
Or a combination of 1 and 2.
The eggs are the last thing you add and you should be using the very lowest of the low setting on your mixer, and mixing just enough to blend the batter, no more than that. Then use your spatula to scrape the bottom and sides to ensure good blend, then bang the bowl for a bit.
Hello I’ve never made a cheesecake before and I’m wondering..do you remove bottom of springform pan or does it stay on when cutting and serving the cheesecake?
I always keep the springform pan bottom for serving (it makes it much easier!), but it really is personal preference.
To avoid cracking: as soon as you finish baking time, run a thin knife around the edge. This will release the cheesecake from the sides. It’s the sticking to the sides of the pan while cooling that causes cracks.
I have the recipe of an outstanding restaurant. The secret to the best cheesecake is to never use sour cream or ricotta. Just cream cheese and maybe 1/4 cup of heavy cream if mixing in certain flavors
I disagree with you. I think that the sour cream is key and what makes a cheesecake DELICIOUS
I can not find sour cream in my country ? what is a good substituto? I wanna make a perfect cheescake.. It is a dream!!
Try plain yogurt!
I used plain yogurt. I didn’t have sour cream either. Hope this helps
I used heavy cream and yogurt – perfection
This cheesecake absolutely blew me away. I made it for Christmas and my entire family could not stop raving about it (and they are not the easiest critics) . This will be my go to recipe for every holiday & special event going forward. Thank you thank you thank you!
But your recipe calls for sour cream. I’m trying to understand & not be rude..If the best restaurant recipe doesn’t use sour cream, why would you?
Haha I was confused, too. That was a comment by Laurel, a random commenter, not Lauren 🙂
I’ve made cheesecakes for years and I never use sour cream or ricotta cheese.
You only think you have the recipe to CKF- I’m sure it’s just a copycat version that someone swore to an aunts friends sister that it came directly from there.
sounds like a lovely recipe but you neglect to write how long it should bake at 325 degrees before reducing the heat to 250. help!!!
Scroll down to the printable recipe card at the bottom of the post for all the specific directions.
Can I incorporate fruit such as whipped bananas into the recipe? If so, how?
I made this recipe last weekend and it turned out perfectly! I was wondering if you could make a key lime version of this same recipe. Have you done a variation like this before?
I haven’t made that variation. I’m sure it would be delicious but I can’t guarantee it wouldn’t crack.
How well will this come off the spring form plate? Do I need to put down parchment paper or wax paper before I do the crust to get it to remove easier from the spring form plate part ?
I just made this it is still cooling in the oven and it cracked any suggestion on why ?
I did. Use 1/2 cup of fresh squeezed lime juice it’s my best seller. Don’t add or remove any other ingredients.
Oh and use lemon extract instead of vanilla
I have made many variations, chocolate, raspberry swirl, lemon, PB. My next try is banana. Comes out tasting wonderful every time. A few have them have cracked but nobody knows once you add your topping
30 minutes
There is a BLOG and a recipe… read the recipe step 7… 325 for 30 … 250 for 45
What can I use instead of graham crackers? Would digestives work? Should I use the same quantity of digestives as graham crackers?
Thanks 🙂
Try grinding vanilla wafers or vanilla Oreos. I think those would be best.
This cheesecake was a hit! Great recipe.
This looks fantastic and I can’t wait to try it!
Silly question: can I halve this recipe and still obtain the same great results?
Thank you!
Can it be made lower fat with low-fat cream cheese and sour cream? Also can swerve sugar substitute be used instead of sugar?
I haven’t tested it with low fat ingredients or sweetener. But as long as you bake it according to the directions I think it should work? But not giving you any guarantees. I am not familiar with swerve.
This cheesecake is perfect. It’s delicious and easy to make. I’ve made it several times with consistent results each time.
Is this cheesecake creamy or more dense & crumbly? I have a great recipe but this one is simpler.
It’s creamy and not crumbly.
I made this recipe today for Thanksgiving and OMG. It turned out beautiful. Perfectly smooth no cracks and cooked just right. Have you ever incorporated any add ins to this recipe? Like raspberry puree or could you take half of the cheesecake batter and add some cocoa powder to make a marble cheesecake? Just wondering…
Currently in the oven! It’s my third time making it and it comes out perfect. Thanks for a great recipe! I will never ever do a water bath again.
Lauren , I made in 9 inch springform pan and came out perfect. Would the baking time change if I made it with 2 – 6 inch springform pans instead of 1 9 inch pan . Again best cheesecake ever. Thanks
Delicious and perfect.
I did it and it came out perfect and I didn’t change any of the times.
Lauren’s right! This recipe is AMAZING. I followed the recipe to the letter and the result was stunning..no cracking, no sinking. It was divinely creamy and delicious and will be my go-to cheesecake from now on (despite comments about the banging on the counter to dispel air bubbles sounding like I was demolishing the house!) I took a photo and wish there was a way of putting it up on here!
in step 5 you missed the sour cream
sorry its in step 4
How long would i need to bake it for a tiny springform pan? About 5 inches in diameter
Most amazing recipe ever, everyone I made it for said it was the best cheesecake they’ve ever had (and they’re picky)!! For thanksgiving, I’d like to make it with pumpkin, ideas on how much I should add? Should I remove some of the cream cheese??
Try my pumpkin cheesecake: https://laurenslatest.com/pumpkin-cheesecake/
Can I use this baking technique with any of your cheesecakes? I made your pumpkin but I followed your recipe by using the water bath? Loved both these cheesecakes!!
I haven’t tried my pumpkin cheesecake with this baking method but you are welcome to try!! I probably will next Thanksgiving!
This cheesecake turned our perfect! Very smooth and creamy, people were saying it was the best cheesecake they’ve ever had!!! And I love that it could be so perfect without a water bath!
Do you bake the crust the same amount of time if you are using Nilla Wafers?
Yes, I would!
Try monk sugar since it’s super sweet with ZERO sugar in it
I made it with 1/2 regular sugar and 1/2 monk fruit. I could detect a slight difference, but my family could not! Still amazingly delicious and will make again!
Best cheesecake ever. Made this for Christmas and turned out great. A little time consuming but well worth it. I just received a piece of cheesecake from an Italian restaurant tonight and it was nothing to this cheesecake. Getting the ingredients together to make another this week. Thank you for sharing.
This recipe is the BEST one out there & there was NO CRACKS, which makes it even better! Simply delicious. The BEST! Thanks
1st time making a cheesecake, and all I can say is WOW!!! There were NO CRACKS, and it looked beautiful (honestly it’s probably magazine worthy)! The BEST recipe out there! Delicious & creamy, it’s just perfect! Thank you Lauren, now I’m check out your other recipes! Thanks again!
Me too, my first one and it was truly amazing. It is so good I am making another one this weekend… this is my favorite cheesecake by far.. thanks so much..
My 10yr old daughter was craving Cheesecake. Being in quarantine, I’ve been teaching her how to bake, so we decided to try and make one together. It was a first time for both of us.
This is the best Cheesecake we’ve ever had! She said it was even better than any we’ve had in restaurants,and I agree! We are definitely saving this recipe to make again soon!
I totally agree. Super simple, but plan to be home most of the day when you make it. Next time, I will double the crust. That is the ONLY change I will make, and only because my family likes more crust. Absolutely amazing cheesecake! Thanks for sharing this recipe.
First cheesecake attempt. Couldn’t have turned out any better. Everyone loved it.
First time ever making a cheesecake and it was absolutely amazing!
I just Love this cheese cake recipe.
Thank you so much for sharing it❤❤
Usually low fat makes it thinner. You may need to look up low fat recipes…Sorry to say
She never said it was low fat ? look up low fat recipes yourself
Low fat things have more water in them so it could be a problem
Ive baked with swerve before and had awesome results with regular cake, so just my opinion, but I think it would probably be fine. Try it and tell us how it is!! 🙂
Very tasty dish. I subbed cream cheese for neufchatel (- 16 oz) and added the zest of a lemon and 2 tap of cardamom.
So I’ve made this recipe 4 times. The first two were perfect
The second 2 have cracked
I added one extra brick of cream cheese on second two. Otherwise exactly followed the recipe
Any thoughts. Would doing the whole cooking phase at 250 stop cracks?
Fyi it’s amazing even with a crack!!
You added the extra brick to the second two? The two that cracked? Don’t you think that might answer your question? lol
One year later….. I used Neufchatel and it is delicious, great tang. I cut the amount by 16oz though.
I made this cheese cake for my own 55th birthday.
Followed it exactly, except the crust, reduced sugar by half.
This cake was a perfect 10. Thank you
Silky and smooth, not too sweet. Added home made coulis, strawberry.
Yum x 10 !
I made it with the lower fat cream cheese & actually used Greek yogurt instead of sour cream. It was still absolute perfection! ?
You can definitely halve the recipe, but I’m not quite sure what size baking pan you would use. Maybe a 6″ springform pan?
Ok. Thank you!
This is by far the easiest and best Cheesecake recipe I have used. My family requests this all the time and said tastes better than a real bakery one. Thank you!!!
I tried this for the first time back in April during the pandemic lockdown and it was great. I’m trying again and I forgot to buy the cream cheese. Can I do it with out the cream cheese?
Omg! I can’t tell you how many cheesecakes I’ve attempted over the years. All the struggle to make a perfect cheesecake with NO cracks. I was skeptical when I saw this recipe because it seemed like I’ve attempted some in the past that were similar to this but the would always crack. I followed this recipe to a T and guess what? No cracks. No unnecessary browning around the edges. No jiggly questionable center. Literally perfect. I can’t thank you enough for your recipe ❤️❤️
No.
How do you make cheesecake without cream cheese. Did you mean you forgot the sour cream?
Followed the recipe to a T!
I forgot to pull out the eggs and sour cream early to get to room temp. So I just put my eggs in a bowl of warm (not hot!) water for 10 mins. And I measured my sour cream and spread it out on a plastic plate for the same amount of time and I didn’t have any issues. I always take my cream cheeses out of the box and flip them every 30 mins and move them because the counters get cold underneath them. I’ve never had any cracks whatsoever and my moms cheesecakes are always a little dry and always crack. So when I showed her mine she was shocked at how well it turned out ?
You have got to be kidding! Did you seriously just ask if you could make cheesecake without cream cheese? What the what what is wrong with you?
What were you planning to use in place of the cream cheese??
It says bake at 350 then finish at 250. When do you switch ? How long on 250?
If you scroll to the bottom of the post where the recipe card is, you will get all the specific baking details:
Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing.
You’re a funny lady, Kim ?
halves is plural, like two halves. Halfing the recipe is spelled half.
What is the purpose of pointing out someone’s spelling mistake? You should check your accuracy before correcting someone. She used the would halve correctly.
Really?!? smh.
Can I used 2- 6” pans with this recipe?
If you do use a smaller pan, would that affect cooking times a great deal?
Made your recipe and it was delicious! No waterbath method worked perfectly!
What is the baking time if you halve the recipe? Thanks.
Best cheesecake recipe ever! Only problem so far, I have made it 3 times in 3 weeks! Everyone keeps asking for it. And now, I am passing out the recipe. Thanks for this! 🙂
amazing!!! followed the instructions verbatim and this cheesecake turned out perf!
O my word how easy this was. Simply wonderful, I dumped all my other cheesecake recipes
If you’re reading this, STOP!
MAKE IT ALREADY!
Yes, it’s damn good
I’ve made it three times now (in a month) with three different crusts.
1) Galletas grageas (took off sprinkles)
2) Graham Cracker
3) Oreo
I don’t care for the crusts anyhow, that’s just for my girlfriend. The cheesecake is phenomenal, especially with a raspberry sauce. The Oreo one is cooling down now and I can’t wait to eat it!
Oops, sorta still reading this ?
will do
Wish I saw this sooner, started my first cheesecake today and not sure if it went well but I’ll definitely share how it goes when I try this one next time!
Made this cheesecake this morning for the second time ever. (for the work family tomorrow) The first time was last week and it was perfect. This time it was requested with a strawberry topping. So I made a strawberry glaze and mixed in the syrup before baking with a toothpick and will put the remaining glaze (with chunks of berries) on top after the baking has finished. I’m praying it turns out just as amazing as the first go. Thank you so much for posting this recipe
I halved it to use with a 6″ pan and came out perfect and super delicious!
Did you do the same baking time?
I want to know the same thing ,! If you bake it in a smaller pan is the bake time the same?
What cook times did you use?
Omg, it is the best cheesecake recipe!!!! Everyone loved it!!!!! So rich!!! So delicious!!!! Thank you for all your great tips!!!!! I’m making it again, second time in 2 weeks, of course it is Xmas❤️
I did because I had a ready made graham cracker crust on hand that I wanted to use. It came out fine
We have made this as direct and absolutely love it, but would like to know what changes may be necessary if we make these in 2 4″ springform pans instead. A 9″ cheesecake gets wasted at our house.
Thank you for sharing this recipe it is delicious!!
Dawnette