🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 197 (from laksa118)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa197.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://bakewithzoha.com/best-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://bakewithzoha.com/best-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/bakewithzoha.com\/best-cheesecake\/","crawl_time":1775901518,"first_indexed_time":1674526265,"http_code":200,"src_unparsed":"com,bakewithzoha!\/best-cheesecake\/ s443","src_root_hash":"16277359172942591597","history_drop_reason":null,"meta_title":"The BEST Cheesecake Recipe (New York style)","meta_descriptions":["An easy and detailed recipe for the most life-changing cheesecake ever: ultra creamy, rich and delicious! With step-by-step photos + video"],"attrs_boilerpipe_text":"This is the single best cheesecake recipe you'll\never\ntry\n. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its\nunbelievably\ncreamy\n,\nrich, melt-in-your mouth texture\n(not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back!\nI'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the \"best\", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience.\nMy family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, \"\nOh, wow. We have not known cheesecake until now\n.\"\n-\nHolly\n, ★★★★★\nVideo tutorial\nIf you're a visual learner, watch this first. It walks through every step in detail. Just  a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch.\nHow to make cheesecake (step by step photos)\nYou can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything.\nStart by bringing all ingredients to room temperature:\n1. Make the crust\nBrush a 9\" springform pan with butter.\nThen line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down.\nGrind graham crackers and sugar into a fine crumb.\nAdd melted butter and pulse until combined.\nPress the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust.\nBake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath.\nDo you really need to pre-bake the crust?\nI know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a\nmore crispy\nand\nless oily\ncrust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it.\n2. Prepare the cheesecake batter\nFirst, add the cream cheese, sugar, salt and vanilla to a bowl.\nWhisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go.\nBreak and lightly whisk the eggs separately, then add to the batter.\nWhisk on low speed until the eggs are\njust\ncombined.\nAdd the sour cream, heavy cream, and lemon juice.\nWhisk on low speed just until the ingredients are incorporated.\n3. Bake & cool\nPour the batter on top of the baked crust, then gently tap out air bubbles.\nBake the cheesecake low and slow in a water bath (more details below!).\nLet the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve!\nMy secret to the creamiest texture\nMy secret to the signature creamy texture of this cheesecake is to\nslightly underbake\nit. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake.\nDo you really need a water bath?\nIn short, yes, absolutely!\nI know they can seem intimidating, but water baths are crucial for cheesecakes.\nA water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2\" of boiling water, and place that in the oven to bake.\nBecause the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free.\nSome recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results:\nThe cheesecake baked\nwithout\na proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one\nwith\na proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding.\nBottom line: water baths may create slightly more work, but they're 100% worth it.\nFinal tips before you make it\nUse a good quality, airtight springform pan.\nAn older or loose pan will allow water to seep in. I love this\nspring-form pan\nUse high quality, full-fat ingredients\n, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my\neasy homemade sour cream recipe\n!\nBring the ingredients to room temperature\nfor at least 2 hours before starting so they mix evenly\nScrape your bowl\nand\nwhisk \/ paddle attachment\nmultiple times while making the filling to prevent unmixed lumps of cream cheese\nDon't over-whisk the eggs and creams\n. Whisk on low speed\nonly until combined\n(30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid\nAvoid sudden changes in temperature\n. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge\nDon't rush the chilling process!\nRefrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture\nPrint\nDescription\nThe only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor.  \nCrust:\n190g\nGraham Crackers (\n12\nfull graham cracker sheets)* \n3 tbsp\ngranulated sugar (\n35g\n) - see notes if you want to skip the sugar*\n5 tbsp\nmelted unsalted butter (\n70g\n)\nCheesecake:\n32 oz\nfull-fat cream cheese (4\n8oz\nblocks or\n910g\n), room temperature*\n1 ½ cups\ngranulated sugar (\n325g\n)\n½ tsp\nsalt\n1 tsp\nvanilla bean paste\n(or vanilla extract, but paste is superior)\n4\nlarge eggs, room temperature\n½ cup\nfull-fat heavy cream (\n120g\n), room temperature\n1 cup\nfull-fat sour cream (\n240g\n), room temperature*\n2\n-\n3\ntablespoon freshly squeezed lemon juice*\nServing:\nExtra heavy cream or berries for decoration (optional) \nCook Mode\nPrevent your screen from going dark\nPrep:\nBring all ingredients to room temperature\nPreheat oven to 325F (conventional \/ no fan)\nPrepare a\n9\" springform pan\n. Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)\nCrust:\nGrind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined \nTransfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust\nBake the crust in the pre-heated oven for ~7-8 min, then remove from the oven \nCheesecake:\nFirst, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle \/ whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer\nBreak the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined \nAdd the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk \/ paddle\nPour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking\nPlace a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)\nCool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)\nServing:\nOnce the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out\nOptionally, decorate the cheesecake with plain whipped cream and \/ or berries\nServe and enjoy!\nVideo Tutorial:\nNotes\n*Parchment paper: \nMake sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue.\n*\nGraham crackers: \nYou can substitute them with Wheat Digestives in some parts of the world\n*Sugar in crust:\nYou can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp). \n*Cream cheese:\nMake sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice\n*Sour cream:\nIf you can't find sour cream where you live, you can make your own at home\nwith this recipe\n \n*Lemon juice\n: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully\nMake ahead: \nYou can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve\nFreezing\n: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving\nPrep Time:\n30 min\nCook Time:\n75 min\nCategory:\nCheesecakes\nCuisine:\nAmerican\nMore cheesecake recipes\nAfter reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out:\nThe\nultimate Baked Chocolate Cheesecake\nwith the texture and flavor of a decadent chocolate gelato\nThe most unbelievably\ndelicious and silky Salted Caramel Cheesecake\nwith a Biscoff crust, salted caramel cheesecake filling and salted caramel on top\nThe Best Strawberry Cheesecake\nwhich adds a delicious layer of strawberry compote on top of this cheesecake\nCreamy and balanced\nBaked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers\nin the middle\nMy failproof\neasy, No Bake Cheesecake made without any gelatin\nNo Bake Biscoff Salted Caramel Cheesecake\nwith a Biscoff crust, biscoff filling and salted caramel in between","attrs_markdown":"[BAKE WITH ZOHA](https:\/\/bakewithzoha.com\/)\n\n- [Recipes](https:\/\/bakewithzoha.com\/recipes\/)\n- [About](https:\/\/bakewithzoha.com\/about\/)\n- [Shop](https:\/\/bakewithzoha.com\/shop\/)\n- [Contact](https:\/\/bakewithzoha.com\/contact\/)\n\n[![go to homepage](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/Mobile-logo-for-website.jpg)](https:\/\/bakewithzoha.com\/)\n\n- [Recipes](https:\/\/bakewithzoha.com\/recipes\/)\n- [About](https:\/\/bakewithzoha.com\/about\/)\n- [Shop](https:\/\/bakewithzoha.com\/shop\/)\n- [Contact](https:\/\/bakewithzoha.com\/contact\/)\n\n[![Homepage link](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='70'%20viewBox='0%200%20200%2070'%3E%3C\/svg%3E)](https:\/\/bakewithzoha.com\/)\n\n- [Recipes](https:\/\/bakewithzoha.com\/recipes\/)\n- [About](https:\/\/bakewithzoha.com\/about\/)\n- [Shop](https:\/\/bakewithzoha.com\/shop\/)\n- [Contact](https:\/\/bakewithzoha.com\/contact\/)\n\n[×](https:\/\/bakewithzoha.com\/best-cheesecake\/)\n\n[Home](https:\/\/bakewithzoha.com\/) » [Recipes](https:\/\/bakewithzoha.com\/recipes) » [Cheesecakes](https:\/\/bakewithzoha.com\/category\/cheesecakes\/) » **The BEST Cheesecake Recipe (New York style)**\n\n# The BEST Cheesecake Recipe (New York style)\n![picture of zoha](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/08\/IMG_4526.jpg)\n\nModified:\n\nNov 24, 2025\n\n· Published:\n\nJan 3, 2023\n\nby [Zoha](https:\/\/bakewithzoha.com\/about) · This post may contain affiliate links · [439 Comments](https:\/\/bakewithzoha.com\/best-cheesecake\/#comments)\n\n[↓ Jump to Recipe](https:\/\/bakewithzoha.com\/best-cheesecake\/#tasty-recipes-2247-jump-target)\n\n**This is the single best cheesecake recipe you'll ever try**. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its ***unbelievably* creamy**, **rich, melt-in-your mouth texture** (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back\\!\n\n![A slice of creamy cheesecake with a graham cracker crust, topped with a raspberry and a blackberry, sits on a white plate. A fork and more berries are nearby.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1799'%20viewBox='0%200%201200%201799'%3E%3C\/svg%3E)\n\nI'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the \"best\", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience.\n\n*My family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, \"**Oh, wow. We have not known cheesecake until now**.\"* \\- *Holly*, ★★★★★\n\n![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. One slice is being lifted out, and fresh berries are scattered around the base.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1799'%20viewBox='0%200%201200%201799'%3E%3C\/svg%3E)\n\n## Video tutorial\nIf you're a visual learner, watch this first. It walks through every step in detail. Just a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch.\n## How to make cheesecake (step by step photos)\nYou can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything.\n\nStart by bringing all ingredients to room temperature:\n\n![Blocks of cream cheese, four eggs, heavy whipping cream, a bowl of sugar, sour cream, graham crackers, a lemon, a stick of butter, and a small dish of salt are arranged on a countertop.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='900'%20viewBox='0%200%201200%20900'%3E%3C\/svg%3E)\n\n### 1\\. Make the crust\n![buttered 9\" springform pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nBrush a 9\" springform pan with butter.\n\n![springform pan lined with parchment paper](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nThen line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nGrind graham crackers and sugar into a fine crumb.\n\n![butter and graham crackers mixed together in a food processor](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nAdd melted butter and pulse until combined.\n\n![overhead picture of a springform pan with graham cracker crumbs inside. a hand is pressing the crumbs into a crust using the back of a measuring cup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nPress the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust.\n\n![springform pan with a baked graham cracker crust inside which is tightly packed and looks golden and crispy](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nBake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath.\n\n### Do you really need to pre-bake the crust?\nI know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a **more crispy** and **less oily** crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it.\n### 2\\. Prepare the cheesecake batter\n![cream cheese, sugar, vanilla and salt added to a large glass bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nFirst, add the cream cheese, sugar, salt and vanilla to a bowl.\n\n![whisked cream cheese and sugar in a large glass bowl: they are perfectly mixed together and look very creamy with no lumps or grains](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nWhisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go.\n\n![lightly whisked eggs poured on top of cheesecake mixture in a large glass bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nBreak and lightly whisk the eggs separately, then add to the batter.\n\n![cheesecake batter in a large glass bowl with the eggs whisked in - it looks well combined and creamy](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nWhisk on low speed until the eggs are *just* combined.\n\n![process of making cheesecake batter in a glass bowl: heavy cream, sour cream, lemon juice and cornstarch have been added to the batter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nAdd the sour cream, heavy cream, and lemon juice.\n\n![creamy cheesecake batter in a glass bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nWhisk on low speed just until the ingredients are incorporated.\n### 3\\. Bake & cool\n![smooth cheesecake batter poured into springform pan ready to go into the oven](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nPour the batter on top of the baked crust, then gently tap out air bubbles.\n\n![overhead picture of a baked cheesecake in a springform pan. it is freshly baked and hot so it looks puffy and jiggly, but has a smooth surface](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C\/svg%3E)\n\nBake the cheesecake low and slow in a water bath (more details below!).\n\nLet the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve\\!\n\n## My secret to the creamiest texture\nMy secret to the signature creamy texture of this cheesecake is to ***slightly underbake*** it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake.\n\n![A close-up of a sliced cheesecake on a white plate, showing a thick, creamy texture and a golden-brown crust on the side of one wedge.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## Do you really need a water bath?\n**In short, yes, absolutely\\!**  I know they can seem intimidating, but water baths are crucial for cheesecakes.\n\nA water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2\" of boiling water, and place that in the oven to bake.\n\nBecause the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free.\n\nSome recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results:\n\n![Side-by-side comparison of two cheesecakes. Left: cheesecake with cracked top labeled Water in lower rack. Right: smooth cheesecake labeled Proper water bath, both with a slice removed, on wooden table.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='675'%20viewBox='0%200%201200%20675'%3E%3C\/svg%3E)\n\nThe cheesecake baked *without* a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one *with* a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding.\n\nBottom line: water baths may create slightly more work, but they're 100% worth it.\n\n## Final tips before you make it\n- **Use a good quality, airtight springform pan.** An older or loose pan will allow water to seep in. I love this [spring-form pan](https:\/\/linksta.io\/c2db019c\/wp)\n- **Use high quality, full-fat ingredients**, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my **[easy homemade sour cream recipe](https:\/\/bakewithzoha.com\/homemade-sour-cream\/)**\\!\n- **Bring the ingredients to room temperature** for at least 2 hours before starting so they mix evenly\n- **Scrape your bowl** ***and* whisk \/ paddle attachment** multiple times while making the filling to prevent unmixed lumps of cream cheese\n- **Don't over-whisk the eggs and creams**. Whisk on low speed *only until combined* (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid\n- **Avoid sudden changes in temperature**. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge\n- **Don't rush the chilling process\\!** Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture\n\n![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. A slice has been removed, and fresh berries are scattered on the table nearby.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='683'%20height='1024'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n[Print](https:\/\/bakewithzoha.com\/best-cheesecake\/print\/2247\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![A slice of creamy cheesecake with a graham cracker crust, topped with a fresh raspberry and blackberry, is served on a ceramic plate with a gold fork nearby.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n## The Best Cheesecake Recipe Ever\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.9 from 157 reviews\n\n- Author: [Zoha](https:\/\/bakewithzoha.com\/about-me)\n- Total Time:\n  12-15 hours with cooling time\n- Yield:\n  12 servings\n\n[Print Recipe](https:\/\/bakewithzoha.com\/best-cheesecake\/print\/2247\/)\n\n[Pin Recipe]()\n\n### Description\nThe only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor.\n***\n### Ingredients\nCopy to clipboard\n\n**Crust:**\n\n- 190g Graham Crackers (12 full graham cracker sheets)\\*\n- 3 tbsp granulated sugar (35g) - see notes if you want to skip the sugar\\*\n- 5 tbsp melted unsalted butter (70g)\n\n**Cheesecake:**\n\n- 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature\\*\n- 1 ½ cups granulated sugar (325g)\n- ½ tsp salt\n- 1 tsp [vanilla bean paste](https:\/\/amzn.to\/3ZqjTEX) (or vanilla extract, but paste is superior)\n- 4 large eggs, room temperature\n- ½ cup full-fat heavy cream (120g), room temperature\n- 1 cup full-fat sour cream (240g), room temperature\\*\n- 2\\-3 tablespoon freshly squeezed lemon juice\\*\n\n**Serving:**\n\n- Extra heavy cream or berries for decoration (optional)\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n**Prep:**\n\n1. Bring all ingredients to room temperature\n2. Preheat oven to 325F (conventional \/ no fan)\n3. Prepare a [9\" springform pan](https:\/\/linksta.io\/c2db019c\/wp). Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)\n\n**Crust:**\n\n1. Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined\n2. Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust\n3. Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven\n\n**Cheesecake:**\n\n1. First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle \/ whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer\n2. Break the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined\n3. Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk \/ paddle\n4. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking\n5. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)\n6. Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)\n\n**Serving:**\n\n1. Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out\n2. Optionally, decorate the cheesecake with plain whipped cream and \/ or berries\n3. Serve and enjoy\\!\n\n**Video Tutorial:**\n\n### Notes\n- **\\*Parchment paper:** Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue.\n- \\***Graham crackers:** You can substitute them with Wheat Digestives in some parts of the world\n- **\\*Sugar in crust:** You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp).\n- **\\*Cream cheese:** Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice\n- **\\*Sour cream:** If you can't find sour cream where you live, you can make your own at home [with this recipe](https:\/\/bakewithzoha.com\/homemade-sour-cream\/)\n- **\\*Lemon juice**: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully\n- **Make ahead:** You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve\n- **Freezing**: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving\n\n- Prep Time:\n  30 min\n- Cook Time:\n  75 min\n- Category:\n  Cheesecakes\n- Cuisine:\n  American\n\n### Did you make this recipe?\nLeave a review and tag @bakewithzoha on Instagram\\!\n## More cheesecake recipes\nAfter reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out:\n\n- The [ultimate Baked Chocolate Cheesecake](https:\/\/bakewithzoha.com\/best-chocolate-cheesecake\/) with the texture and flavor of a decadent chocolate gelato\n- The most unbelievably [delicious and silky Salted Caramel Cheesecake](https:\/\/bakewithzoha.com\/best-salted-caramel-cheesecake\/) with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top\n- [The Best Strawberry Cheesecake](https:\/\/bakewithzoha.com\/best-strawberry-cheesecake) which adds a delicious layer of strawberry compote on top of this cheesecake\n- Creamy and balanced [Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers](https:\/\/bakewithzoha.com\/baked-tiramisu-cheesecake\/) in the middle\n- My failproof [easy, No Bake Cheesecake made without any gelatin](https:\/\/bakewithzoha.com\/best-no-bake-cheesecake\/)\n- [No Bake Biscoff Salted Caramel Cheesecake](https:\/\/bakewithzoha.com\/biscoff-salted-caramel-cheesecake\/) with a Biscoff crust, biscoff filling and salted caramel in between\n\n## More Cheesecakes\n- [![slice of no bake mango cheesecake on a small plate with another in the background. the cheesecake has a golden crust, creamy cheesecake, and mango pulp, and is decorated with mangoes and cream](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)No Bake Mango Ice Cream Cheesecake](https:\/\/bakewithzoha.com\/no-bake-mango-ice-cream-cheesecake\/)\n- [![salted caramel cheesecake cup with a swirl of whipped cream on top](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)No Bake Salted Caramel Cheesecake Cups](https:\/\/bakewithzoha.com\/no-bake-salted-caramel-cheesecake-cups\/)\n- [![mini cheesecake pavlovas on a cake board. pavlovas have a cheesecake filling and are topped with a berry glaze and fresh berries](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Mini Cheesecake Pavlovas](https:\/\/bakewithzoha.com\/mini-cheesecake-pavlovas\/)\n- [![dubai chocolate cheesecake on a marble stand pictured from the side. The cheesecake has layers of chocolate crust, pistachio knafeh, chocolate ganache, and pistachio cheesecake. A few slices removed to show the creamy interior](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)No Bake Dubai Chocolate Cheesecake](https:\/\/bakewithzoha.com\/no-bake-dubai-chocolate-cheesecake\/)\n\n### Comments\n1. Hina Siddiqui says\n   \n   January 28, 2023 at 7:10 pm\n   \n   Hi Zoha, this looks so yummy. Do you remove the cheesecake from the oven after the given 75-80 minutes of baking? (No cracking the door or letting it sit till the oven cools?)\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2)\n   - Zoha says\n     \n     March 08, 2023 at 6:44 pm\n     \n     Thank you, Hina! 🙂 I remove the cheesecake around the 75-80 min mark, yes. I don't open the door at all before 75 min, but after 75 min, I open it and feel the top of the cake. If it feels not set, I give it a few more minutes. I think to be safe you can aim for 80 min (conventional oven).\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5)\n     - Jas says\n       \n       April 20, 2023 at 12:52 am\n       \n       Can I reduce the quantity and make it ? Will it be as good as this\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-386)\n       - Kimberlee Mcnickle says\n         \n         January 04, 2024 at 6:55 pm\n         \n         Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1886)\n         - Zoha says\n           \n           January 05, 2024 at 2:11 pm\n           \n           Hi there! I am so thrilled that you were able to make the recipe work and enjoyed it. Thank you for the review\n         - Chance Bristow says\n           \n           November 11, 2025 at 2:03 pm\n           \n           Help! Can I get the calories per serving ?\n         - Fatima Tuz Zahra says\n           \n           February 06, 2026 at 5:43 am\n           \n           How much quantities of ingredients should i use for a 7” springform\n         - Lisa says\n           \n           March 23, 2026 at 8:38 am\n           \n           I always get requests to make cheesecakes and a look up recipes only cuz I don't write anything down and I forget exact measurements so I usually browse recipes and use a combination of a few different ones. I made this one following your recipe exactly and oh my God it was the absolute best cheesecake I even had the last piece for breakfast. I did make an Oreo cookie crust and chocolate ganache on the top\n       - Leslie Goodmanson says\n         \n         February 09, 2024 at 3:19 pm\n         \n         I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2413)\n         - Zoha says\n           \n           February 21, 2024 at 3:22 am\n           \n           RIGHT!? It is SO SO good\\!\n         - Christine says\n           \n           April 24, 2024 at 11:54 pm\n           \n           How long did you bake it for please?\n         - Franci says\n           \n           August 04, 2024 at 10:15 am\n           \n           Hi Leslie, in what size baking tin did you bake and for how long? And what temperature? TIA 🙂\n       - Paula says\n         \n         April 14, 2025 at 11:14 am\n         \n         I am going to make this because it does sound like it's the best. However, heavy cream and heavy whipping cream are 2 different things. Heavy cream will not whip up into whipped cream. You have to use heavy whipping cream.\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12677)\n     - A. Ali says\n       \n       November 23, 2024 at 11:33 am\n       \n       Hi Zoha,\n       \n       Quick question. If I have a little under than 4 blocks of cream cheese, would that still work for the recipe?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10609)\n   - Shirley says\n     \n     December 24, 2024 at 1:34 pm\n     \n     what can substitute whipping cream if none available?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11476)\n     - Ronald J Smith says\n       \n       May 18, 2025 at 3:33 pm\n       \n       it's been awhile since I made cheesecake last one I made was 6 years ago plain cheese cake , strawberry cheese cake oatmeal cheese cake and my award winning chocolate turtle cheese cake too much distraction and passing of close friends, family...I need to get back in the mood ..being in another atmosphere\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13115)\n       - Milena says\n         \n         November 27, 2025 at 5:38 pm\n         \n         Where in the recipe does it say to add cornstarch ?\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16067)\n         - Zoha says\n           \n           November 28, 2025 at 5:16 pm\n           \n           Hi! This is mentioned above the video - i used to add cornstarch but don't add it anymore. It's not required 🙂\n   - Ayesha Shahid says\n     \n     March 20, 2025 at 1:52 pm\n     \n     Making this tomorrow!! If I wanted to add biscoff on top would I do it before or after the cheesecake sets?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12510)\n     - Sarah says\n       \n       May 08, 2025 at 11:05 pm\n       \n       I have made it thrice. it's a favourite and loved by everyone in the family. Thanks for the recipe 😘\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12876)\n       - Zoha says\n         \n         May 09, 2025 at 5:58 pm\n         \n         Thank you so much, Sarah\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12964)\n       - Penny Notarnicola says\n         \n         September 10, 2025 at 4:25 am\n         \n         Hi , can I bake this cheesecake in mini removable pans?\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14535)\n     - Katrina Longmire says\n       \n       December 07, 2025 at 6:27 pm\n       \n       I followed the cheesecake recipe. The only difference was my crust. I used the Biscoff cookies instead. Let me tell you this was the creamiest, tall and delicious cheesecake I have ever made. I baked it for 70 minutes. It was jiggly in the middle. I let it sit out for 2 hrs. before placing it in the fridge. It was a perfect set after the 12 hour wait. I have picture to share, but there was no option to share. Thank you for the recipe Zoha.🥰\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16172)\n       - Zoha says\n         \n         December 09, 2025 at 1:17 pm\n         \n         AMAZING AMAZING AMAZING thank you, Katrina\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16197)\n   - Liri says\n     \n     August 05, 2025 at 2:11 pm\n     \n     Was going great, but right after I took it out of the oven for 80 minutes, my whole crust was burnt. Tasted like damn char. One star.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14118)\n     - Ella says\n       \n       August 29, 2025 at 1:54 am\n       \n       That sounds like an error on your part, so your rating is unfair. Did you set the oven at the wrong setting? I've made countless cheesecakes in my business and that has never happened, even when I didn't bake in a water bath. Even if you over-baked it, it wouldn't happen, and Zoha's instructions wouldn't result in your base burning. It sounds like an oven error.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14317)\n       - Ash says\n         \n         December 23, 2025 at 2:31 pm\n         \n         Definitely. Some people aren't capable of admitting they are at fault. I've made this cheesecake 4 times so far and with different crusts like biscoff cookies and chocolate graham. It's quite literally the perfect recipe if you follow directions\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16378)\n   - Alanis says\n     \n     August 28, 2025 at 6:09 am\n     \n     hi i was just wondering what the nutritional numbers are like calories per slice\/serving and stuff like that. also I did end up making it and it turned out perfect!! its amazing\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14314)\n   - WINDY FRANKS says\n     \n     October 05, 2025 at 10:09 am\n     \n     hi, how would I make the this reciepe using 6,8,10,12 in pans?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14692)\n2. Asma says\n   \n   March 18, 2023 at 6:12 am\n   \n   This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-34)\n   - Zoha says\n     \n     March 18, 2023 at 5:16 pm\n     \n     Thank you SO much!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-70)\n     - Iffy says\n       \n       February 26, 2024 at 1:58 pm\n       \n       Do you have any suggestions on how to set the cheesecake if I would like to make it without cornstarch?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2686)\n       - Zoha says\n         \n         March 10, 2024 at 5:26 am\n         \n         Hmm I haven't tried it myself but you might be able to use plain flour\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2841)\n         - Jamie Lynn says\n           \n           August 02, 2024 at 7:19 am\n           \n           Woukd it be ok to use 18% cream instead of heavy cream. or does it need to be whipping cream which is 35% in 🇨🇦  \n            Thank you\n         - Zoha says\n           \n           September 03, 2024 at 11:51 pm\n           \n           Whipping cream\\!\n         - Milena says\n           \n           November 27, 2025 at 5:44 pm\n           \n           Where does it say in your recipe to use cornstarch?\n       - Marcie says\n         \n         August 18, 2024 at 5:28 am\n         \n         I’ve never used cornstarch in a cheesecake\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-7640)\n         - Zoha says\n           \n           September 03, 2024 at 11:34 pm\n           \n           A small amount helps add a little stability to the batter 🙂\n         - Roderick says\n           \n           September 22, 2024 at 3:19 pm\n           \n           I just came across this recipe by chance ( the photo made me very hungry!). I will try this soon, I’ve made several different kinds of cheese cake…not that I’m a great baker, but i have used another recipe that uses a bit of cornstarch to the cheesecake recipe and i think it adds a very velvety texture to the cake…definitely makes it feel more luxurious…..can’t wait to try this when i return to North America! …currently in Japan where cream cheese is VERY EXPENSIVE\\!\n       - Chanel says\n         \n         October 13, 2024 at 10:19 am\n         \n         I have used flour in other cheese cakes and it's worked fine. You can also used Arrow Root.\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9317)\n         - Jaz says\n           \n           August 17, 2025 at 3:45 pm\n           \n           Do you have to chill it overnight? Or will the 2-3 hours be fine? I want to make this all and eat it in the same day. Thanks\\!\n     - Luz says\n       \n       March 21, 2025 at 11:09 am\n       \n       Exactly which ingredients need to be room temp? Making this soon and I want to make sure I get it right 🙂  \n        I’m assuming eggs and cream cheese need to be room temp? Anything else ?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12518)\n     - AnnMarie B says\n       \n       June 15, 2025 at 5:16 pm\n       \n       the cheesecake came out delicious.  \n        the only problem I had was when I cut the cake the crust stuck to the parchment & i buttered the parchment. any ideas?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13595)\n       - Zoha says\n         \n         June 16, 2025 at 4:42 am\n         \n         Hi there! In my experience this mostly happens when the parchment paper isn't the best quality and is prone to ripping. What parchment did you use?\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13602)\n   - Dori says\n     \n     February 03, 2026 at 8:52 am\n     \n     My husband and I love cheesecake so much that instead of regular cake at our wedding, we had an array of cheesecakes! I made this for his birthday last year and it was soooo good!! thank you for sharing this with the world\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17348)\n3. Ayma Malik says\n   \n   March 18, 2023 at 6:13 am\n   \n   I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried\\!\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-35)\n   - Zoha says\n     \n     March 18, 2023 at 5:16 pm\n     \n     That's exactly how I feel about this cheesecake! Thank you for enjoying it\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-69)\n4. Miral says\n   \n   March 18, 2023 at 9:57 pm\n   \n   I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-75)\n   - Zoha says\n     \n     March 19, 2023 at 2:41 am\n     \n     That makes me SO happy! Thank you for giving my recipe a shot.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-76)\n   - Lav says\n     \n     December 22, 2023 at 4:51 pm\n     \n     \"release the cheesecake from springform edges using a butter knife (don't open the edges yet!)\"\n     \n     This is unclear to me. Does this mean don't open the latch yet?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1658)\n     - Stephanie Sze says\n       \n       January 04, 2024 at 6:23 pm\n       \n       Ya it means just use the knife to separate the cake from the rim, but dont open the spring yet\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1885)\n       - Zoha says\n         \n         January 05, 2024 at 2:11 pm\n         \n         Yes exactly! Thanks, Stephanie.\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1901)\n     - Zoha says\n       \n       January 05, 2024 at 11:45 am\n       \n       Yes, please don't open the latch. You are just supposed to run a knife around the edge so the cheesecake does not crack as it cools.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1895)\n   - Camelia says\n     \n     March 29, 2024 at 1:14 am\n     \n     Hi, could I use Neufchâtel cheese instead of cream cheese, or even do half cream cheese\/Neufchâtel? I hear a lot of people say it makes a better cheesecake, or do you recommend just sticking with cream cheese? Thank you\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3423)\n     - Zoha says\n       \n       April 16, 2024 at 5:23 pm\n       \n       I'd recommend just using cream cheese 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4269)\n       - Camelia says\n         \n         April 20, 2024 at 3:22 pm\n         \n         Okay, thank you\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4396)\n       - Camelia says\n         \n         April 21, 2024 at 6:36 pm\n         \n         I made this cheesecake just how you said to and it was the absolute best. I have struggled with finding a good cheesecake recipe and this one is absolutely perfect. Thank you for sharing this\\!\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4418)\n         - Zoha says\n           \n           April 22, 2024 at 5:05 pm\n           \n           So glad to hear that, Camelia! Thank you 🙂\n5. Nazeema says\n   \n   March 20, 2023 at 12:47 am\n   \n   It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already....\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-102)\n   - Zoha says\n     \n     March 20, 2023 at 2:13 pm\n     \n     It will be a MASSIVE hit on your eid menu! Thank you Nazeema\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-125)\n     - Tasneem says\n       \n       December 05, 2024 at 5:58 am\n       \n       can i change sour cream to yogurt?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10939)\n6. Aya says\n   \n   March 28, 2023 at 6:46 am\n   \n   I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had\\!\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-189)\n   - Zoha says\n     \n     March 29, 2023 at 2:06 am\n     \n     Yayyyyy!!! I am SO glad to hear that! Also, what a beautiful name 🙂\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-194)\n7. Kristen says\n   \n   April 08, 2023 at 6:35 am\n   \n   I’m trying to convert the 190 g of gram crackers. I wasn’t sure if you had a better measurement into cups or approximately how many full crackers would be needed? I’m looking forward to making this!\\!\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-277)\n   - Zoha says\n     \n     April 10, 2023 at 4:58 pm\n     \n     Thank you Kristen! For an estimate, 1 full sheet of graham crackers is ~15g, so this would be 12-13 full sheets.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-286)\n8. Rose says\n   \n   April 10, 2023 at 1:44 pm\n   \n   Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ?\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-280)\n   - Zoha says\n     \n     April 10, 2023 at 4:56 pm\n     \n     Yay!!! Thank you SO much Rose, I am so happy you enjoyed this recipe as much as I do! I don't think I've made this one with oreo crust - how did it taste?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-283)\n9. Eena says\n   \n   April 12, 2023 at 2:02 pm\n   \n   Hi, can you use this recipe for making individual mini cheesecakes too?\n   \n   [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-304)\n   - Zoha says\n     \n     April 12, 2023 at 2:36 pm\n     \n     Hi Eena. Yes, I have seen people do that! Just make sure you reduce the baking time (likely 10-20 minutes depending on how big they are).\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-305)\n10. Deb Everett says\n    \n    April 14, 2023 at 6:01 pm\n    \n    Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-325)\n    - Zoha says\n      \n      April 14, 2023 at 8:51 pm\n      \n      Yay, thank you so much, Deb! I am so pleased to hear you enjoyed this cheesecake just as much as I do. I too will never try a different cheesecake recipe again 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-333)\n      - Deb Everett says\n        \n        April 26, 2023 at 4:38 pm\n        \n        I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-437)\n11. Gen says\n    \n    April 24, 2023 at 6:40 pm\n    \n    Hi Zoha  \n     I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0(  \n     It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake?  \n     Looking forward to any of your suggestions…\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-402)\n    - Zoha says\n      \n      April 25, 2023 at 12:59 am\n      \n      Hi Gen! Thank you for trying this recipe.\n      \n      My recipe uses a conventional (no fan) oven, not a convection oven (this is specified in the instructions, too). That's probably why you are getting a brown cheesecake as fan ovens run hotter. I recommend turning off the fan and then following these directions\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-411)\n12. Deb Everett says\n    \n    April 26, 2023 at 4:41 pm\n    \n    I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-438)\n    - Zoha says\n      \n      April 27, 2023 at 1:16 am\n      \n      Aw, I'm sorry Deb! I agree that a hand mixer gives you a bit more control, with a KitchenAid it's easier to overmix. A 10\" pan shouldn't be too different, though\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-441)\n13. Chatha Assal says\n    \n    May 17, 2023 at 6:47 pm\n    \n    Hi zoha hope you are doing well. I tried your recipe and it was phenomenal ! I was wondering what would be the baking time if iam baking this batter in cupcakes pan.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-498)\n    - Zoha says\n      \n      May 25, 2023 at 7:22 am\n      \n      Thank you so much, Chatha! I have personally not tried these as cupcakes. Perhaps around 15 minutes? You will have to check for doneness using the signs I have shared. And the good thing is, you can do 1 test cupcake and see what time works best! If you make them, let me know too\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-530)\n14. Shahzaib says\n    \n    May 28, 2023 at 10:42 am\n    \n    [Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.](https:\/\/masalapk.com\/mini-basque-burnt-cheesecake-calories\/)\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-541)\n    - Zoha says\n      \n      June 07, 2023 at 12:18 pm\n      \n      Thank you so much Shahzaib! Glad you enjoyed my Basque cheesecake recipe 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-570)\n15. Emily says\n    \n    June 12, 2023 at 3:53 pm\n    \n    My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also - my 9\" pan was missing it's bottom, so I used a 10\" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-582)\n    - Zoha says\n      \n      June 21, 2023 at 12:21 pm\n      \n      THANK YOU so much, Emily!! It makes my heart sing when I read comments like this - thank you for trusting and trying my recipe, I am SO happy you liked the cheesecake just as much as I do\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-619)\n      - Fathima says\n        \n        May 30, 2024 at 2:30 am\n        \n        It’s the Best cheese cake ever!!!\\!  \n         So creamy and luscious! Thank you so much for sharing the recipe\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5534)\n        - Zoha says\n          \n          July 10, 2024 at 1:05 pm\n          \n          :') Thank you so much\\!\n          \n          [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6600)\n16. Raazia says\n    \n    June 15, 2023 at 7:30 pm\n    \n    Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it's the best cheese cake recipe. I've made it twice now, amazing results with guests having multiple servings\\!  \n     I'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? Maybe substitute some heavy cream in the recipe with some mango puree?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-594)\n    - Zoha says\n      \n      June 21, 2023 at 12:15 pm\n      \n      Thank you so much for the wonderfully kind comment, Raazia!! \\<3 I am testing a mango version for this cheesecake and hope to share it soon. It is not as simple as replacing some of the cream with mango, as mango adds more moisture and it impacts the firmness of the cheesecake. Stay tuned\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-610)\n17. Akruti says\n    \n    June 17, 2023 at 5:35 pm\n    \n    Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I've tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture\/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-596)\n    - Zoha says\n      \n      June 21, 2023 at 12:14 pm\n      \n      Hi there! Thank you so much! If you want to halve the recipe, you have 2 options: 1) halve everything and use a 6 or 7\" pan; baking time will likely be around an hour but I haven't tested it myself; 2) halve the cheesecake filling but keep the crust quantities the same and bake in a 9\" pan for ~50 min; this will make a thinner cheesecake\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-608)\n18. Afsheen says\n    \n    July 03, 2023 at 2:40 pm\n    \n    This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it! This recipe is definitely going into my permanent cookbook! Thank you, Zoha!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-653)\n    - Zoha says\n      \n      July 06, 2023 at 2:08 pm\n      \n      YAYYYY!! Thank you so much Afsheen! It makes my heart so happy when people love this recipe as much as I do 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-658)\n19. Nissrine says\n    \n    September 09, 2023 at 11:56 am\n    \n    Made it today for my family and it was AMAZING!!!!! Loved it??\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-879)\n    - Zoha says\n      \n      September 14, 2023 at 2:30 pm\n      \n      Always so happy when people try this recipe! \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-898)\n20. Mehjabeen says\n    \n    September 19, 2023 at 9:51 am\n    \n    Hi can i make this i have everything but no cream and no sour cream?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-907)\n    - Zoha says\n      \n      September 26, 2023 at 2:36 am\n      \n      Unfortunately you do need those ingredients for this cheesecake\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-914)\n21. Vida says\n    \n    November 13, 2023 at 3:56 am\n    \n    Hi there, I found your web site by the use of Google at the same time as searching  \n     for a comparable topic, your website got here up, it looks good.  \n     I've bookmarked it in my google bookmarks.  \n     Hi there, simply turned into aware of your weblog thru Google, and found that it is really informative.\n    \n    I am going to be careful for brussels. I'll appreciate in case you continue this in future.  \n     Numerous folks will be benefited out of your  \n     writing. 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Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1352)\n25. Lisa Williamson says\n    \n    December 02, 2023 at 10:17 pm\n    \n    Sounds good but the picture looks underdone. I like mine a little firmer than that.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1431)\n    - Chantal says\n      \n      December 03, 2023 at 3:26 am\n      \n      I guess just move on or cook it longer??‍♀️ It’s even in the recipe notes. I mean why bother bringing that up if you didn’t even take the time to read the recipe?\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1437)\n26. Chantal says\n    \n    December 03, 2023 at 3:22 am\n    \n    This cheesecake has that exact texture that I love in a cheesecake!!! I don’t like the dry texture kind so I am so happy I found this recipe ❤️. Could you tell me if you baked it in a regular oven or convection oven because I have a convection oven and the baking and timing is so different and the last thing I want in the end result is a dry texture so I always have to adjust the temperature in a recipe if the person used a regular oven.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1436)\n    - Becky says\n      \n      May 05, 2025 at 5:50 pm\n      \n      Second line of Instructions says to use conventional, not convection, very clearly: \"Preheat oven to 350F (conventional)\"\n      \n      Zoha also confirms the same in two separate comments.\n      \n      I mean why bother bringing that up if you didn’t even take the time to read the recipe?\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12785)\n27. David says\n    \n    December 10, 2023 at 2:08 pm\n    \n    Can I make this recipe in an instant pot (pressure cooker)?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1519)\n28. Dianne says\n    \n    December 20, 2023 at 10:34 am\n    \n    the eggs are crossed off, but checked, so do we add eggs?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1627)\n    - Zoha says\n      \n      January 05, 2024 at 11:46 am\n      \n      You likely checked them off yourself (the list of ingredients works like a checklist). So yes, add eggs 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1897)\n29. lemay pascal says\n    \n    December 26, 2023 at 4:13 am\n    \n    Dont know why but it was a disaster. Worst recipe i did. I use to make cheesecake using my recipe and never got wrong but this one is a magistral flop. I took the cake from the oven thinking it was time to, the top was begining to toast after leaving more then the time on recipe, it was still a little bit jello like but i had to take it off the oven. After a little cool down i took it off the mold and after 3-4 min the cake collapes. 4 brick of cheese in garbage\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1692)\n    - Zoha says\n      \n      January 05, 2024 at 11:43 am\n      \n      Hi Lemay, the recipe clearly states not to remove the mold until after the cheesecake is set overnight in the fridge (you have to just run the knife around the edges of the pan so the cheesecake doesn't crack as it cools). If you remove the mould after a \"little cool down\" of course the cheesecake will collapse, it has not cooled down and set yet.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1894)\n30. Zoha says\n    \n    January 05, 2024 at 2:14 pm\n    \n    That means so much to me 🙂\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1915)\n31. Ed says\n    \n    January 09, 2024 at 4:49 pm\n    \n    Can this cheese cake be frozen?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-1986)\n    - Zoha says\n      \n      January 13, 2024 at 5:42 pm\n      \n      Hi Ed! yes, you should be able to freeze it like other cheesecakes.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2085)\n32. Amelia Forte says\n    \n    February 11, 2024 at 1:08 pm\n    \n    made this for a group of people and everyone loved it. it was the best cheesecake I have ever made. I can't imagine another one being better than this. I made a homemade blueberry topping for it.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2466)\n    - Zoha says\n      \n      February 21, 2024 at 3:20 am\n      \n      Thank you SO much Amelia!! Really glad you like the cheesecake as much as I do\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2594)\n      - Lyba Zafar says\n        \n        May 09, 2025 at 3:40 pm\n        \n        This is my go to recipe .. i loved her recipe .. each and everything is perfect .. if you wanna try anything and you are not a baker . Bake with zoha is your person❤️\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12921)\n        - Zoha says\n          \n          May 09, 2025 at 5:49 pm\n          \n          This means everything to me! \\<3\n          \n          [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12926)\n33. In Sook Diamond says\n    \n    February 14, 2024 at 5:32 pm\n    \n    This cheesecake is so good, I wish I could leave 4 reviews - one for each member of my family that squealed \"MMMM!!\" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2492)\n    - Zoha says\n      \n      February 21, 2024 at 3:15 am\n      \n      woop woop woop!!!! THRILLED that you tried the recipe and your family loved it as much as I do!\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2586)\n      - Zuhairah says\n        \n        December 18, 2025 at 6:46 am\n        \n        hi zoha want to make 1.25 recipe so will use 5 block cream cheese how much longer do you think I would need to bake it longer and also will it be safe to just remove it from the oven after it's the bake time is over.\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16322)\n34. MOLLY says\n    \n    February 23, 2024 at 4:59 pm\n    \n    This really is \"The best cheesecake \" Thank you for this recipe, great instructions and tips. The best I've ever made.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2667)\n    - Zoha says\n      \n      March 10, 2024 at 5:27 am\n      \n      Thank you so much, Molly! Really happy to hear that 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2846)\n35. Sushmithaa says\n    \n    February 24, 2024 at 7:00 am\n    \n    Hello Zoha,\n    \n    Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as \"BEST CHEESE CAKE\" cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings.\n    \n    Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat.\n    \n    Any help in this regard is highly appreciated.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2673)\n    - Zoha says\n      \n      March 10, 2024 at 5:27 am\n      \n      Thank you Sushmithaa!! If you want to make an eggless cheesecake, check out my no bake cheesecake recipes\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2845)\n    - Zoha says\n      \n      October 07, 2025 at 6:00 pm\n      \n      Thanks so much! For an egg free cheesecake, I recommend checking out my no bake cheesecake instead \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14735)\n36. Penny Trevena says\n    \n    February 29, 2024 at 1:21 am\n    \n    The most incredible cheesecake I've ever had\/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious & creamy, with a similar consistency to a fridge cheesecake - love, love, love!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2725)\n    - Zoha says\n      \n      March 10, 2024 at 5:24 am\n      \n      YAY!!! That's exactly why I love this recipe. I can't have any other baked cheesecake now, I don't like their texture. This one is the creamy dream 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2836)\n37. ACR says\n    \n    February 29, 2024 at 8:23 pm\n    \n    Hi! Can i use yoghurt instead of sour cream?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2728)\n    - Zoha says\n      \n      March 10, 2024 at 5:23 am\n      \n      No, I do not recommend that. I do have a recipe for homemade sour cream\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2834)\n    - Gina K says\n      \n      October 07, 2024 at 5:20 pm\n      \n      Did you try using the yogurt anyways? I have the same predicament atm & was wondering why it can’t be substituted…and how it came out using yogurt. Might try anyways 🙃\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9113)\n      - Zoha says\n        \n        October 07, 2024 at 5:26 pm\n        \n        Let me know if you try with yogurt 🙂 Yogurt just has a much stronger flavor and is more watery than sour cream, which is why I don't recommend it.\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9116)\n38. Gigi says\n    \n    March 06, 2024 at 5:56 am\n    \n    First of all, I am an experienced baker. I bake all the time and my husband (lucky man!) gets to try all of my yummy food. But he is a tough critic and I like that because I know when he approves, it really is good. Well, he was amazed at how good this cheesecake was. I have made it a few times and everyone who eats it has this look on their face like they've gone to heaven! Thank you for sharing it. I love your other recipes too.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2780)\n    - Zoha says\n      \n      March 10, 2024 at 5:21 am\n      \n      Thank you so much for the wonderful comment, Gigi!! That is exactly how I feel about this cheesecake. It is truly unbelievable\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2825)\n39. Rimsha says\n    \n    March 09, 2024 at 10:45 am\n    \n    AMAZING RECIPE!!! Always always a crowd pleaser\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2803)\n    - Zoha says\n      \n      March 10, 2024 at 5:20 am\n      \n      One of my all time favorites \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-2820)\n40. shahzeb says\n    \n    March 16, 2024 at 2:10 pm\n    \n    so light and yummy 🤤\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3064)\n    - Zoha says\n      \n      March 24, 2024 at 9:07 pm\n      \n      \\<3 thank you\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3272)\n41. Herum says\n    \n    March 21, 2024 at 1:02 pm\n    \n    If this recipe and this cake had more than a 5 star rating, I would give it just that.  \n     I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!\\!  \n     Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3171)\n    - Zoha says\n      \n      March 24, 2024 at 8:57 pm\n      \n      This comment warms my heart! Thank you SO much, Herum! I feel the exact same way about this cheesecake 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3250)\n42. Aisha says\n    \n    March 27, 2024 at 1:40 pm\n    \n    Hi,\n    \n    Thank you for the recipe. What temperature would I bake this at in a gas oven and how long for?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3368)\n    - Zoha says\n      \n      April 16, 2024 at 5:25 pm\n      \n      I use a gas oven - same instructions\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4278)\n43. Jessica Martin says\n    \n    March 29, 2024 at 12:59 pm\n    \n    can you use a different plan like I was thinking of a 13 × 9 baking dish for a large group\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3440)\n    - Zoha says\n      \n      April 16, 2024 at 5:22 pm\n      \n      Hmm - i have never baked a cheesecake in that kind of pan but think it should work. The only thing is then you will need to double the quantities\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4267)\n44. Dorinda Jones says\n    \n    March 31, 2024 at 4:45 pm\n    \n    This was a hit! Perfect consistency. Loved the creamy texture. First time I was able to get one baked in a water bath without it seeping into the pan. I found a silicone pan to set it inside in the water bath. Definitely on my list of go to recipes.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3518)\n    - Zoha says\n      \n      April 16, 2024 at 5:17 pm\n      \n      So thrilled to hear that, Dorinda! Thank you\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4256)\n    - Kat says\n      \n      December 08, 2024 at 7:19 pm\n      \n      Im so proud of myself! My cheesecake didn't crack!!!! Crossing my fingers its good. It's in the fridge right now. Lol can't wait to eat it tomorrow.  \n       For next time can i add more graham crackers because i love it with more crust 😂 if i do what's the measurements pls?\n      \n      Oh and for cooling in the fridge with cover or no?\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11029)\n45. Carissa says\n    \n    March 31, 2024 at 5:38 pm\n    \n    This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious! I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3521)\n    - Zoha says\n      \n      April 16, 2024 at 5:16 pm\n      \n      Thank you so much! Your crust sounds absolutely delicious\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4255)\n46. Dania Mohsin says\n    \n    April 07, 2024 at 6:04 pm\n    \n    I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added.\n    \n    A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust.\n    \n    But overall, love the recipe and can’t wait to make it again\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3792)\n    - Zoha says\n      \n      April 16, 2024 at 5:04 pm\n      \n      Thank you for trying the recipe! And I love how you're adapting the recipe based on your preferences 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4216)\n      - SR says\n        \n        November 09, 2024 at 6:53 am\n        \n        How can I make this cheesecake eggless?\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10267)\n47. Aya Basem says\n    \n    April 07, 2024 at 8:29 pm\n    \n    This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3799)\n    - Zoha says\n      \n      April 16, 2024 at 5:01 pm\n      \n      YAY! Thank you so much, Aya\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4211)\n48. Rani says\n    \n    April 08, 2024 at 5:39 am\n    \n    This is the absolute best cheesecake I've ever made! (and I bake ALOT) I can't wait to try your other recipes...thank you\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3821)\n    - Zoha says\n      \n      April 16, 2024 at 4:59 pm\n      \n      Warms my heart to read that! \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4200)\n49. Kayla says\n    \n    April 09, 2024 at 1:02 am\n    \n    Truly the best cheesecake I’ve ever made. Easy recipe to follow. I never knew a cheesecake could be this creamy and delicious. Took it to a dinner and everyone went nuts over it!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-3852)\n    - Zoha says\n      \n      April 16, 2024 at 4:54 pm\n      \n      Thank you so much, Kayla! Glad you like it as much as I do \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4184)\n50. Carrie says\n    \n    April 13, 2024 at 2:28 pm\n    \n    Making this for my son’s birthday, but wanted to bake in my convection steam oven, any suggestions?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4042)\n    - Carrie says\n      \n      April 14, 2024 at 10:04 am\n      \n      Baked in the steam oven and turned out perfect and yes this is by far the best cheesecake I have ever made and I make them regularly\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4069)\n      - Zoha says\n        \n        April 16, 2024 at 4:34 pm\n        \n        WUHU!! Thanks Carrie\\!\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4158)\n    - Zoha says\n      \n      April 16, 2024 at 4:49 pm\n      \n      Convection ovens are tricky as they tend to over bake things. If you don't have a choice, make sure to reduce the temp by 25F\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4163)\n51. Holly says\n    \n    April 14, 2024 at 3:09 am\n    \n    I followed the recipe to a T,and it's the best cheesecake we have ever tasted! I will never use any other recipe\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4054)\n    - Zoha says\n      \n      April 16, 2024 at 4:48 pm\n      \n      I am so incredible honored to hear this 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4162)\n52. Heather YKW says\n    \n    April 27, 2024 at 6:52 pm\n    \n    I made this recipe the week before last. It was the first cheesecake I ever made, as I'd been intimidated for years. Let me tell you, this is not only the best cheesecake I've ever had, but it was so simple and stress free to make! I highly recommend this recipe. I have added it to my recipe box and will refer back to it religiously. Thank you for this\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-4570)\n    - Zoha says\n      \n      July 10, 2024 at 1:46 pm\n      \n      Thank you so much for trusting and reviewing my recipe, Heather\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6702)\n53. Tracy Nelson says\n    \n    May 18, 2024 at 12:14 pm\n    \n    My 17 yo son requested cheesecake for his birthday. I’ve never made one, so I searched for an easy to follow recipe and came across this one. We made it together last night and will enjoy for his birthday tonight. I can’t speak on the taste yet, but if it’s anything like it looks, it will be amazing! I wish I had watched the video prior to making it. I would’ve pushed the graham cracker crust up the sides a bit more. I’ll add the whipped cream topping before serving. Thanks\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5190)\n    - Zoha says\n      \n      July 10, 2024 at 1:15 pm\n      \n      Thank you for trying my recipe, Tracy! I hope you loved it.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6637)\n54. Dana says\n    \n    May 20, 2024 at 1:11 pm\n    \n    Love this recipe so easy to make  \n     One question if I made the cheesecake early in the day do I still need to let it cool in the fridge overnight or can I let it cool until the night then serve it ?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5261)\n    - Zoha says\n      \n      July 10, 2024 at 1:14 pm\n      \n      I recommend at least 10 hours in the fridge to be on the safe side\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6634)\n55. Brianne says\n    \n    May 26, 2024 at 6:07 am\n    \n    I’ve been making cheesecakes for 17 years now and this recipe, hands down, is the best by far! The flavor is divine and it is so creamy all the way through. I was recently diagnosed with celiac, so I used a gluten free crust and I couldn’t even tell it was gluten free. So glad I came across this recipe! Thank you!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5406)\n    - Zoha says\n      \n      July 10, 2024 at 1:10 pm\n      \n      AHHHHHHH I literally cannot explain the joy I feel reading this!! Thank you so much\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6621)\n56. Stacy says\n    \n    May 27, 2024 at 11:03 am\n    \n    I made this using lactose free cream cheese and splenda instead of sugar. I also made the crust using Biscoff biscuits instead of graham crackers. Everything else was the same. It baked and set up perfectly, didn't crack, and everyone absolutely LOVED it! Thank you for this recipe, I has definitely earned a place in my recipe box\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5441)\n    - Zoha says\n      \n      July 10, 2024 at 1:09 pm\n      \n      Love this so much and so happy that everything worked out for you even with all the substitutions 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6618)\n57. Mahrosh A says\n    \n    May 29, 2024 at 10:28 pm\n    \n    Absolutely worth the time! such an easy recipe and yet the most perfect one\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5519)\n    - Zoha says\n      \n      July 10, 2024 at 1:07 pm\n      \n      You made my day \\<3\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6609)\n58. Lorigay Laskin says\n    \n    June 04, 2024 at 2:52 am\n    \n    I recently started baking- mostly cookies cause I always mess cakes up - decorating not baking. Anyway, I saw this recipe and it intrigued me.  \n     This IS THE BEST cheesecake recipe amd it was so simple to follow.  \n     Will be making more of them in the future.  \n     Thank you for making me look so good. 💐💐\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5665)\n    - Zoha says\n      \n      July 10, 2024 at 12:59 pm\n      \n      Awww, this comment makes me so happy. Thank you so much, Lorigay\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6574)\n59. Alisya says\n    \n    June 11, 2024 at 2:50 am\n    \n    I finally made the cheesecake! it’s sitting in the fridge and halfway finished and I’m literally at the supermarket right now getting more ingredients to make another one lol! I did have some issues with my oven and the cheesecake browned on the top but it’s still super creamy and delicious! I’ll adjust my oven temp next time hehee tyy for the recipe Zoha! \\<3\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5775)\n    - Zoha says\n      \n      July 10, 2024 at 12:49 pm\n      \n      hahaha I love this comment so much! Welcome to the cheesecake life :')\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6555)\n60. Laura Pierce says\n    \n    June 12, 2024 at 10:27 am\n    \n    Why would you give the American measurements for the cheesecake and not the crust??\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5794)\n    - Zoha says\n      \n      July 10, 2024 at 12:48 pm\n      \n      Because not every quantity converts into an american measurement accurately\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6553)\n61. Mariel says\n    \n    June 17, 2024 at 1:54 am\n    \n    I am DEFINITELY going to make this recipe in the next couple of days - looks STUNNING\\!  \n     One question - I prefer to use coconut sugar or maple sugar - would you have any suggestions for using either of these alternative sugars in this recipe?  \n     Thanks so much.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-5874)\n    - Zoha says\n      \n      July 10, 2024 at 12:43 pm\n      \n      Hi Mariel! I have not used those sugars in this recipe so I can't really say for sure. I think the amount should be the same - the question is whether they will dissolve as easily.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6541)\n62. Valerie Robertson says\n    \n    July 04, 2024 at 9:42 am\n    \n    I am going to make this for my husband's birthday this week. He is Celiac (Wheat gluten intolerant). I was wondering if fruit can be added to the batter and what kinds?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6331)\n    - Zoha says\n      \n      July 10, 2024 at 12:32 pm\n      \n      Hi Valerie! I don't recommend adding fruit - it will release moisture and affect the texture of the cheesecake. Instead, add fruit on top! Check out my Strawberry Cheesecake Recipe which does that\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6514)\n63. M says\n    \n    July 12, 2024 at 5:55 am\n    \n    Hi zoha! Could you please test out a recipe for a smaller quantity(half or quarter)\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-6759)\n    - Kathleen says\n      \n      September 30, 2025 at 6:35 am\n      \n      I use 1\/4 of this recipe to make a small batch of cheesecake bars. I use a 9-inch pie pan. Turns out great. I skip the water bath and just remove from oven when done (about 20 minutes). I let it cool at room temperature for about 1\/2 hour, the refrigerate.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14655)\n64. Betty Reck says\n    \n    July 29, 2024 at 11:51 am\n    \n    Would you recommend doubling for a 12 inch spring form pan? and how long on the baking time?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-7137)\n    - Zoha says\n      \n      September 03, 2024 at 11:57 pm\n      \n      a 12\" pan is nearly twice as much volume as 9\", so yes. However, I can't really comment on baking time as it's not something I have tested. My guess is it would be maybe 5-10 min longer\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8172)\n65. Keerthy says\n    \n    August 01, 2024 at 11:13 am\n    \n    Hi Zoha, I want to make the cheesecake in a 6 inch pan as thats what i have with me, so if I do half the recipe, for how long do I need to bake the cheesecake?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-7203)\n66. Franci says\n    \n    August 04, 2024 at 12:21 pm\n    \n    Hi Zoha  \n     If I want to bake this cheesecake in a 8 inch springform pan, how long would the baking time be?\n    \n    TIA\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-7278)\n    - Zoha says\n      \n      September 03, 2024 at 11:48 pm\n      \n      This batter will be too much for an 8\" pan, so I have not tested that and cannot really give you a proper recommendation.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8150)\n67. Holly says\n    \n    August 08, 2024 at 4:19 pm\n    \n    My family loves New York cheesecake. The two fanatic connoisseurs both stopped after the first bite and said with a stunned look on their faces, \"Oh, wow. We have not known cheesecake until now.\" Thank you for this amazingly delicious recipe.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-7416)\n    - Zoha says\n      \n      September 03, 2024 at 11:41 pm\n      \n      I will never get enough of these kind of reactions. Thank you so much for sharing your experience with me!\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8134)\n68. Heba says\n    \n    September 06, 2024 at 12:41 am\n    \n    hey zoha ! love your recipes and i follow them blindly . i am new to baking and have no clue about creams and ingredients. could u pls tell me which brand or type of cream (as u have used heavy cream) is advised for ur followers in pakistan. i love cheesecakes and i am super eager to try ur recipes. i have thought using ur sour cream recipe for making the sour cream bt I'd appreciate if y could elaborate on what brands or product to use for ur beginner bakers in pakistan as i have zero knowledge. Thank you\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8298)\n    - Zoha says\n      \n      September 10, 2024 at 4:03 pm\n      \n      Hi Heba! For inside the cheesecake you can use the thick cream we get in Pakistan. For the topping you will need whipping cream but that is optional. I am not really well aware of Pakistani brands, unfortunately, as I haven't baked there in over a decade\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8416)\n69. Kat Teutsch says\n    \n    September 09, 2024 at 3:35 pm\n    \n    amazing recipe, turned out perfect and I actually only ended up using 16 Oz of cream cheese! question though, it definetly would've overfilled the 9 inch pie pan I had, as it was too much even with half the amount of cream cheese. why was that? did I do something wrong? thanks 🙂\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8382)\n    - Zoha says\n      \n      September 10, 2024 at 3:58 pm\n      \n      Glad you liked it, Kat! That's very strange, my pan never overflows even though it's only 2\" tall. How tall is your pan?\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8406)\n70. Lana says\n    \n    September 22, 2024 at 11:19 am\n    \n    hi i forgot to let my cheesecake sit 2-3 in room temp i put it in the fridge 20 mins after taking it out of the oven  \n     is it ok?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-8781)\n71. Mia Koob says\n    \n    October 04, 2024 at 7:13 pm\n    \n    I just wanted to say this is 100% the best cheesecake recipe! I have made it multiple times and it never fails! I do want to ask one thing however, I wanted to make a blueberry cheesecake and was wondering if you think the addition of frozen blueberries would affect the batter while baking?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9050)\n    - Zoha says\n      \n      October 07, 2024 at 5:30 pm\n      \n      Thank you Mia!! Yes, adding any fruit to the batter will affect the texture as fruit releases a lot of water. I recommend making the cheesecake as it is and topping with a blueberry compote instead\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9131)\n72. Nancy says\n    \n    October 05, 2024 at 10:53 am\n    \n    I made not one but two for a big birthday party and both of them were \\*chef’s kiss\\*! Between the rave reviews and your clear directions I went with this recipe and I am so glad I did! Followed all your directions & tips exactly and it was perfect- twice! Will be my special occasion go to! Thank you, Zoha\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9060)\n    - Zoha says\n      \n      October 07, 2024 at 5:29 pm\n      \n      This means the world to me. Thank you so much Nancy\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9126)\n73. Franklin says\n    \n    October 06, 2024 at 6:57 pm\n    \n    WHAT A FANTASTIC CHEESECAKE!!! I CAN'T WAIT TO MAKE THIS FOR YEARS TO COME!!\\!  \n     MADE THIS FOR MY 10TH WEDDING ANNIVERSARY AND EVERYONE LOVED IT.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9086)\n    - Zoha says\n      \n      October 07, 2024 at 5:27 pm\n      \n      AH thank you Franklin! And happy Anniversary 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9121)\n74. Annie Charlebois says\n    \n    October 12, 2024 at 4:27 am\n    \n    It is Canadian Thanksgiving this weekend. Our year to host the family. I’m not a baker. I’m just a home cook I can put up a mean turkey, ham & salmon with all the trimming Thanksgiving diner with my eyes close.  \n     But I can’t bake… I’ve just been diagnose celiac in the spring. I’m doing fabulous, adapting all my recipes. I just can’t count on guest to bring GF desserts this year☹️ I just made my very first cheese cake. 😁 It looks fabulously delicious!!! 😊 I can’t wait to try your other recipes.  \n     Thank you for the detailed step by step instructions. I followed this recipe like a science experiment 😂 I am storing it in the springform pan bottom still wrap in foil. And wrap the top of spring form with a parchemin paper piece held in place with a large elastic. So parchemin is not touching the cake. Hope that is ok. ?  \n     I can’t wait for the crowd reviews. On Monday October 14\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9270)\n    - Zoha says\n      \n      October 31, 2024 at 8:34 pm\n      \n      Annie! how did it go!? I really hope you loved it 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9932)\n75. Jo Masi says\n    \n    October 14, 2024 at 9:01 am\n    \n    WOW  \n     I came across your recipe while looking for a easy cheesecake to make for thanksgiving This weekend( Canada)  \n     I went and got all the ingredients. It was quite expensive, so I was really nervous that this would not turn out.  \n     I followed your directions and did everything just the way you said and there is a favourite cheesecake in my family now it was perfect and everybody is raving about how wonderful it is, I made a tart lime sauce, a caramel sauce and a raspberry sauce but honestly, it doesn’t need any sauce. It is absolutely Amazing  \n     Thank you\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9350)\n    - Zoha says\n      \n      October 31, 2024 at 8:32 pm\n      \n      This makes all my work worth it. Thank you for trusting my recipe and I am so pleased you loved it\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9921)\n      - Jo Masi says\n        \n        November 28, 2024 at 9:13 am\n        \n        I’m making 4 more in 6” pans for my friends for Christmas  \n         ♥️ this recipe\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10735)\n76. Hina says\n    \n    October 15, 2024 at 8:12 pm\n    \n    Wow! This cheesecake was DELICIOUS! It’s been 3 days since I made it for the first time and since then I have been thinking about it. I can’t wait to make it again. My sisters and I kept referring to the Friends cheesecake episode as we were enjoying eating our cheesecake slices. The recipe is also very easy to follow\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9395)\n    - Zoha says\n      \n      October 31, 2024 at 8:29 pm\n      \n      hahah, that's exactly what I think of when I eat this cheesecake! Thank you Hina\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9915)\n77. Rose Palombo-Dharmoo says\n    \n    October 15, 2024 at 10:50 pm\n    \n    Hi Zoha\n    \n    I made your excellent Cheesecake for Thanksgiving and everyone liked it except it wasn't firm enough in the middle. Is it because it wasn't in the fridge long enough? I had it in the fridge for 9 hours overnight and then I took it to my cousins and we ate it 4 hours later. Their fridge was full so it was sitting in a cool garage for 4 hours.  \n     Also I had trouble taking the cheesecake off the base of the pan so I left it on the base and took it to my cousins that way. How did you remove it from the base without cracking the cake?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9402)\n    - Zoha says\n      \n      October 31, 2024 at 8:29 pm\n      \n      I think your cheesecake became soft from sitting in the garage. You need to keep it very chilled so it stays the right texture. I find the crust easy to remove when the cheesecake is fully chilled and gently separate it using an offset spatula. But if you have trouble, you can just leave the base of the pan under the cheesecake and remove 1 slice at a time 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9913)\n      - Kali says\n        \n        June 11, 2025 at 2:54 pm\n        \n        Hi! I'm making this for a party in a few days. Can I use convection bake? I read it cooks more evenly because of the fans. Or am I not supposed to? Thanks in advance\\!\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13453)\n        - Zoha says\n          \n          June 13, 2025 at 8:04 am\n          \n          Hi Kali! I recommend using no fan \/ conventional baking for this cheesecake. Fans can cause cheesecakes to heat too quickly and crack 🙂\n          \n          [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13481)\n78. Rose Palombo-Dharmoo says\n    \n    October 15, 2024 at 11:11 pm\n    \n    Hi Zoha\n    \n    Also if I wanted to use a larger pan for a larger crowd like a 10\" or 11\" pan, how do I know how much more ingredients I need to add when making the cheesecake?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9403)\n79. Shan says\n    \n    October 19, 2024 at 4:14 pm\n    \n    This turned out amazing when I made it. Thanks for the tip about the digestives. It was a huge hit and will be my go to cheesecake recipe. Thank you\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9496)\n    - Zoha says\n      \n      October 31, 2024 at 8:22 pm\n      \n      Thank you Shan!\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9894)\n80. Nithya says\n    \n    October 26, 2024 at 7:48 pm\n    \n    What can I use instead of corn starch?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9660)\n    - Zoha says\n      \n      October 31, 2024 at 8:11 pm\n      \n      Is there a specific reason you can't use cornstarch? That is my recommendation\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9858)\n81. Mona says\n    \n    October 28, 2024 at 7:05 pm\n    \n    Best cheesecake ever! My family enjoyed it so much, it was my first cheesecake ever. I followed the recipe exactly and I made the strawberry compote from the other recipe to go with it. Definitely a keeper. Thank you so much for sharing.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9710)\n    - Zoha says\n      \n      October 31, 2024 at 8:04 pm\n      \n      YAYYYY I am so incredibly thrilled to read this\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9845)\n82. Rose Palombo-Dharmoo says\n    \n    October 29, 2024 at 7:59 am\n    \n    Hi Zoha\n    \n    Also if I wanted to use a larger pan for a larger crowd like a 10\", 11\" or 12\" pan, how do I know how much more ingredients I need to add when making the cheesecake and how do I take off the Cheesecake off the base of the pan?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9737)\n    - Zoha says\n      \n      October 31, 2024 at 8:02 pm\n      \n      I don't recommend using any pan that doesn't open up (i.e., a springform pan). A 10\" pan will use the same amount of ingredients and have 3-5 min less baking time. I have not personally tested 11 or 12\" pans so unfortunately I can't give you an exact recommendation for those.\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9842)\n      - Rose Palombo-Dharmoo says\n        \n        November 01, 2024 at 9:36 am\n        \n        Sorry thats what I meant springform 10\/11\/12\". I will try the 10\". Thank You so much\\!\n        \n        [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9976)\n        - Zoha says\n          \n          November 04, 2024 at 2:07 pm\n          \n          Best of luck!!\\!\n          \n          [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10130)\n83. Cal says\n    \n    October 29, 2024 at 11:35 am\n    \n    Hi Zoha! Can I please ask what was modified on this recipe? I made this earlier this year and loved it how it was then so I’m just curious what has been changed as the top of the page shows it was edited this month. Thanks for your insight\\!  \n     C\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9744)\n    - Zoha says\n      \n      October 31, 2024 at 8:01 pm\n      \n      Hi Cal! I updated with new images and slightly simplified a step, but there's no other change to the recipe 🙂\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9841)\n    - Asma Amer says\n      \n      May 08, 2025 at 11:06 pm\n      \n      I have tried cheesecake many ways, but this is the best, most velvety, creamy and indulgent recipe of all.  \n       The cherry on the cake is the privilege to enjoy a slice made by Zoha herself.\n      \n      The best cheesecake hands down.  \n       Truly a five star recipe\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12877)\n84. Arooj says\n    \n    October 30, 2024 at 12:53 pm\n    \n    Hi! I’m planning to make this over the weekend but don’t have any sour cream. Could you recommend anything that I can substitute instead?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9780)\n    - Zoha says\n      \n      October 31, 2024 at 7:57 pm\n      \n      I have a recipe for homemade sour cream on the blog that you can check out\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-9836)\n85. noama naeem says\n    \n    November 04, 2024 at 1:39 pm\n    \n    zoha, I'm dying to try this recipe but we are a small family. can I cut this recipe into a fourth, like just use one egg and use a six inch pan? will it recude the baking time?\n    \n    Also, I have removable bottom cake tins (<https:\/\/amzn.eu\/d\/gPebap5>). I think water can seep in. can I wrap around foil tightly and use this or instead use a pyrex dish? would either of the two work?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10124)\n    - Zoha says\n      \n      November 04, 2024 at 2:13 pm\n      \n      Hi Noama! I would honestly recommend making the full batch and refrigerating \/ freezing the cheesecake for consumption later. I have meticulously tested for this size, pan and baking time, but can't really give you a sure recommendation for a quarter size as it's not something I have personally tested. My gut would be to use half the batter for a 6\" pan, not a fourth, and keep the baking time around 70 min\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10149)\n86. hJanjua says\n    \n    November 05, 2024 at 12:42 am\n    \n    Hey,  \n     I have recently started baking at home. I prefer to use homemade products. For example, I baked a cheesecake using homemade cream cheese. It was a simpler cheese cake recipe, but the cheesecake was great.  \n     My question is, as a replacement for heavy cream, would it be OK to use the malai we get from boiling fresh milk?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10172)\n87. Ishrat zahid says\n    \n    November 06, 2024 at 2:33 am\n    \n    Hi Zoha ,\n    \n    Quick question re the oven ….are we talking about a fan oven or no fan ? Thank you. Once I know ….i hope to make it asap. Thank you .\n    \n    Also as I am in Lahore ….i am likely to make my own cream cheese . Is there any advice re this in terms of the water content etc ?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10198)\n88. Kathleen says\n    \n    November 07, 2024 at 7:42 pm\n    \n    Hi there, I want to make this for Thanksgiving. Can you please tell me why you're using vanilla essence instead of vanilla extract? I'd think you'd want to use real vanilla but maybe there's a secret here I don't know? Thank you\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10240)\n89. loriann says\n    \n    November 17, 2024 at 10:01 pm\n    \n    Hello- this recipe sounds delicious and I am going to make it for Thanksgiving. How far in advance can I make it?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10479)\n90. Natalie McNeill says\n    \n    November 25, 2024 at 7:21 pm\n    \n    Hi and recommendations for baking time with two cheesecakes in the oven? I am not sure how much longer to increase the bake time. Thank you \\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10653)\n    - diana says\n      \n      December 11, 2024 at 9:58 pm\n      \n      I’ve split it into two pans before with a cook time of 50-55 minutes and it was perfect\\!\n      \n      [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11103)\n91. Lacy says\n    \n    December 04, 2024 at 8:39 am\n    \n    Hi Zoha! First just want to say this recipe is the best cheesecake I have ever had...made it the first time a few months ago for my husband's birthday and it was soooo yummy! Will definitely be a staple in our dessert arsenal. Quick question...We have a Christmas party coming up and would love to be able to make this into cheesecake bites. I find at parties people tend to gravitate towards finger foods, but would love to be able to share this deliciousness with our friends. Have you ever made it into bites? What adjustments would you suggest to the recipe and\/or cook time to achieve? Thanks\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-10916)\n92. Malak says\n    \n    December 12, 2024 at 6:41 am\n    \n    Hi Zoha,\n    \n    I’m giving this a try this weekend — I have a cheesecake recipe I’ve been using for years but your recipes have been such winners I’m going to try the cheesecake next. Question: how long in advance can I bake this ? I’m hosting this Sunday, can I bake it tomorrow as in 3 days in advance? Will it keep well?\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11106)\n93. Maria says\n    \n    December 19, 2024 at 1:37 am\n    \n    Hello, i so want to give this recipe a try, haven’t made a baked cheesecake before tho.  \n     A very important question, blocked cream cheese isn’t available where i live only the spread version is. Can i use that instead? Please reply. Thanks\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11276)\n94. a says\n    \n    December 20, 2024 at 4:20 am\n    \n    hi, i really wanna make this for my dads birthday but cream cheese is expensive here so i'm scared of messing up lol. i've tried a bunch of your other recipes with great results so i'm hopeful for this one too. can i use whipping cream instead of heavy cream or will normal cream with 30% fat work? hope to hear from you soon\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11307)\n95. Janet Flatau says\n    \n    December 23, 2024 at 7:10 am\n    \n    Fantastic recipe! The cheesecake is so light, creamy and delicious! This recipe is a keeper\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11437)\n96. Steven Dunkin says\n    \n    December 25, 2024 at 3:34 pm\n    \n    Literally the best cheesecake I’ve ever had!!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11498)\n97. T says\n    \n    December 27, 2024 at 8:42 pm\n    \n    This was my first cheesecake in decades; and, while it was very good I feel it needs to be tweaked, for my taste. IMO, the addition of heavy and sour cream dilute the flavor and texture of the cream cheese too much.\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11575)\n98. Tooba says\n    \n    December 28, 2024 at 9:34 am\n    \n    I initially came across your cheesecake video on tiktok and came here for the recipe and it did not disappoint. This recipe is absolutely outstanding! I've made this cheesecake following your instructions twice and it was a hit both times. My cheesecake does not crack thanks to your tips and tricks. I am making it for the third time now 🙂\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11586)\n99. Rose says\n    \n    December 28, 2024 at 10:30 pm\n    \n    Amazing!!!!\\!\n    \n    [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11608)\n100. N says\n     \n     December 31, 2024 at 4:57 pm\n     \n     Hi Zoha! I made the cheesecake for my parents wedding anniversary, and it was divine! So creamy, perfectly sweet, absolutely delicious. I did use gluten-free graham crackers. I decorated the cheesecake with leftover chocolate mousse I had from your chocolate chiffon mousse cake recipe. Thank you.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11675)\n101. Teala says\n     \n     January 11, 2025 at 7:56 pm\n     \n     Thank you for an incredible recipe! This was my first time making cheesecake. I shared it with a group of friends and everyone was blown away by it, myself included. Very, VERY good. I look forward to making it again. Well done!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11896)\n102. Deb Gearhart says\n     \n     January 12, 2025 at 5:05 am\n     \n     Could you advise how to increase recipe to make in 10 in pan? I’ve seen to multiple recipe by 1.5 times plus I’ve seen to multiple by 1.2 times. Thank you so much for your help \\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11908)\n     - Zoha says\n       \n       January 12, 2025 at 3:57 pm\n       \n       Don't make any changes to the ingredient quantities, keep all the crust on the bottom (not up the sides), and reduce baking time by about 5 minutes 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-11920)\n103. Kathleen says\n     \n     January 17, 2025 at 7:16 am\n     \n     This really is the best! Smooth and creamy, with just the right balance of tang and sweet. I made 1\/4 the recipe in an 8-inch pie pan. I used a rimmed baking tray as water bath and placed a pie shield around the perimeter of the pie pan. Baking time was 30 minutes. Tip: since you need to buy cream anyway, don't bother buying sour cream. You can make your own with 1 cup heavy cream, 2 teaspoons lemon juice or white vinegar, and 1\/4 cup milk. Stir together and let sit overnight.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12017)\n104. Brian (again) says\n     \n     January 20, 2025 at 11:00 pm\n     \n     \\* far superior. ...Although if I make it too often, my original spelling may be true too\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12037)\n105. Glen R says\n     \n     January 21, 2025 at 12:51 pm\n     \n     I had to try this cheesecake recipe. I’d only ever had two cheesecakes that I ever liked, but our youngest wanted cheesecake for his birthday, so I had to make one. This turned out so well, that even the other “I’m not a cheesecake guy” loved it. Major hit all around. Perfect texture (not too light or dense), flavor (smooth, quite creamy), presentation (didn’t crack or turn brown) and ease of making the confection. The descriptions for each step were extremely clear, but the pictures and video added that much more clarity. Tips were a plus! You can’t go wrong with this lady. Tally up the third cheesecake I liked (and I loved this one)!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12039)\n106. Jordy says\n     \n     January 26, 2025 at 8:33 am\n     \n     This recipe is so good! I’ve been so intimidated by cheesecake after one failed attempt years ago, and this recipe was the perfect one to get me back into it. The instructions were easy to follow and everyone loved it\\!\n     \n     Thanks for sharing! I’m excited to try your chocolate cheesecake recipe next.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12070)\n107. Dawn says\n     \n     January 31, 2025 at 2:53 pm\n     \n     This is the cheesecake recipe I have been searching for!! It’s perfect!! The texture is nice and firm but oh so creamy! All my family raved about it and said it’s the best cheesecake they have had! Followed the instructions to a T and couldn’t be happier!! Thank you, thank you for sharing this awesome recipe!!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12116)\n108. Terri S. says\n     \n     February 03, 2025 at 11:29 am\n     \n     Hi Zoha, I’m making this cheesecake recipe with teens in a girl school. I have 2 hrs. And we have commercial conventional ovens. I’m making 2 cakes. So question is after cheesecake is done and cools, I place them in the refrigerator (in their pans) until next day and “then” remove them from the pans. (If they are removed from the pans early morning and put back in the frig till evening “can they be eaten that night”??-instead of going 1 more night in the frig to set? I hope I’m being clear.  \n      Time schedule is: Friday bake 2-4 pm. Put in frig overnight till morning. Saturday morning release from pan, put back in frig till evening after dinner and eat at 6:00 pm. Will that work?? Thank you.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12156)\n109. Pamela says\n     \n     February 04, 2025 at 8:12 am\n     \n     This recipe is my favorite cheesecake recipe ever. I think it’s the heavy cream that makes the difference. It is creamy and perfectly flavorful and moist. It’s the only recipe I use now.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12166)\n110. Shaz says\n     \n     February 06, 2025 at 10:57 am\n     \n     This is truly the best cheesecake recipe I have tried!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12178)\n111. Kathy says\n     \n     February 12, 2025 at 3:56 pm\n     \n     Made this for my daughter’s birthday and everyone said this was the best cheesecake ever. I have a feeling I will be making this every birthday\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12224)\n112. Megan says\n     \n     February 14, 2025 at 5:06 pm\n     \n     Turned super delicious! Can’t wait to make again\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12252)\n113. Tina W says\n     \n     March 05, 2025 at 7:49 pm\n     \n     This IS the best cheesecake I have ever made. Thank you for the awesome recipe! For the holidays I used gingerbread man cookie crumbs for the crust. It was amazing\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12394)\n114. Jill Brown says\n     \n     March 07, 2025 at 11:08 am\n     \n     I bake constantly and this is literally the best cheesecake I've ever made. Love this recipe! I'm eager to try more of your recipes.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12400)\n115. Jasmine says\n     \n     March 09, 2025 at 1:21 am\n     \n     Hello! My cheesecake ontop turned a golden almost dark brown like a basque cheesecake. I havnt cut into it yet, but did I do something wrong? I baked it at 350 convectional for 76mins\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12414)\n     - Jasmine says\n       \n       March 09, 2025 at 1:29 am\n       \n       I meant 325\\*\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12415)\n116. Bonnie Rowley says\n     \n     March 11, 2025 at 11:42 am\n     \n     Can I use this recipe to make cupcakes?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12428)\n117. Cora says\n     \n     March 11, 2025 at 8:06 pm\n     \n     Am I able to use whole fat yogurt instead of sour cream?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12431)\n118. Glen R says\n     \n     March 16, 2025 at 5:48 am\n     \n     Best recipe I’ve ever made. The videos and pictures are quite helpful, even though the written instructions are very clear and easy to follow. Her description of the finished cheesecake seems to be an understatement, but I couldn’t describe the confection any better. My family raved about the cheesecake and several have asked for me to make it again.\n     \n     I would love to ask the chef if she has ever tried replacing the graham cracker crust with a gluten free option, perhaps with gluten free Oreos? My two GF daughters left the crust but fought over the cake.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12474)\n119. Jacqueline L Reddy says\n     \n     March 24, 2025 at 5:47 am\n     \n     I've made this twice and it was amazing. I got rave reviews from my coworkers. I've been asked to make 2 for a work function. As a beginner baker I am nervous about doubling recipes. Will this one double up okay? Any tips?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12533)\n     - nunya says\n       \n       April 09, 2025 at 12:56 pm\n       \n       Do you mean double the actual height or doubling and splitting into 2 pans? Not to sure about the timing of your looking to make it thicker? I'd think it would work, but you'd have to figure in the extra baking time and keep an eye on when it's set properly\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12651)\n120. Ashley says\n     \n     March 26, 2025 at 2:26 pm\n     \n     I don't make full sized cheesecakes often so at the last minute I realized we had nothing large enough that would fit my spring form pan for a water bath. I decided to fill the biggest baking dish I had with hot water, put it on the bottom rack and let it steam up in there really good before I put the cheesecake directly above it on the middle rack. It worked well enough that the cheesecake was able to bake gently with plenty of moisture and no cracks. Now we just have to wait forever while it cools in the refrigerator. I used Lotus cookies for the crust so I left out the sugar in the crust and upped the amounts of crumbs and butter. Once you try Lotus cookies in place of graham crackers in a crust you never go back! It's not just for cookie butter flavored desserts and plays nicely with most flavors. Anyways, I plan on making a Dubai chocolate bar filling and chocolate ganache to pour on top of each serving. I already KNOW it's gonna be yummy period! I can't wait\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12550)\n     - nunya says\n       \n       April 09, 2025 at 12:51 pm\n       \n       A water bath isn't really necessary imo. I just used a casserole pan filled half with hot water on the bottom rack. Also, baking at 325° really helps it bake gently anyway.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12649)\n121. Kenny says\n     \n     April 04, 2025 at 2:57 am\n     \n     I’m not sure about this recipe as it didn’t turn out as hoped and I followed instructions to the letter. Sadly this is the one cheesecake I’ve made that didn’t turn out great.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12615)\n     - nunya says\n       \n       April 09, 2025 at 12:52 pm\n       \n       In what way did it fail?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12650)\n122. Jamie Bailey says\n     \n     April 06, 2025 at 10:41 pm\n     \n     Best cheesecake Ive ever had! I made it for my family and they are obsessed with it! The directions are easy to follow! Thank you for the recipe.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12631)\n123. Paula says\n     \n     April 19, 2025 at 4:59 am\n     \n     I made this last night. While it says to completely cool overnight in the refrigerator I removed the latch from the springform pan after about 3 hours and it was fine. I did not add any sugar to the graham crackers as they are already sweet and I did use 1 1\/4 cups of sugar and more lemon juice. I kept it in about 81 minutes, but the whole center part never firmed up. It's like a pudding. I also want to half it as it is too much for just 2 people. I read if you half it, you can put it in two 6 inch spring form pans. It is delicious and I'm sure other than the center part, the rest of it will firm up more.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12706)\n124. Pattie says\n     \n     April 19, 2025 at 8:30 am\n     \n     I've made this cheesecake several times and I'm writing this review while I have one in the oven ! it's the creamiest cheesecake that I've made by far and I'm no novice when it comes to baking cheesecakes ,awesome recipe\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12707)\n     - Zoha says\n       \n       May 07, 2025 at 5:45 pm\n       \n       Thank you so so so much Pattie\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12848)\n125. kinga says\n     \n     April 20, 2025 at 5:00 pm\n     \n     THis recipe is excellent. Thank you\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12721)\n     - Zoha says\n       \n       May 07, 2025 at 5:42 pm\n       \n       Thank you\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12837)\n126. Debbie says\n     \n     April 22, 2025 at 11:08 am\n     \n     This was a huge hit at our home. I made it for Easter Sunday and ended up having to make another today (2 days later) because there was not any left over and all wanted more!!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12728)\n     - Zoha says\n       \n       May 07, 2025 at 5:41 pm\n       \n       Thank you Debbie, this means the world to me\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12830)\n127. Brittany Lackey says\n     \n     April 27, 2025 at 4:37 pm\n     \n     Fantastic recipe! I wouldn’t change anything.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12751)\n     - Zoha says\n       \n       May 07, 2025 at 5:34 pm\n       \n       Thanks so much, Brittany\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12813)\n128. Tina says\n     \n     May 03, 2025 at 6:41 pm\n     \n     I have tried so many cheesecake recipes over the past 40 years and am always skeptical about others comments. This is THE best cheesecake I’ve ever had. It only gets better with each subsequent day. Thanks so much for sharing. My quest is over.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12775)\n     - Zoha says\n       \n       May 07, 2025 at 5:28 pm\n       \n       Thank you so much, Tina, you made my day\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12797)\n129. Maryam says\n     \n     May 08, 2025 at 9:20 pm\n     \n     Love love and just love 🤌🏻🤌🏻🤌🏻🤌🏻  \n      it was sooooooo good.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12861)\n     - Zoha says\n       \n       May 09, 2025 at 6:00 pm\n       \n       Yay\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12977)\n130. Asma says\n     \n     May 08, 2025 at 9:31 pm\n     \n     Excellent recipe👌🏻  \n      My go to for a cheesecake recipe\\!  \n      Thank You\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12864)\n     - Zoha says\n       \n       May 09, 2025 at 6:00 pm\n       \n       Thank you for the love\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12975)\n131. BUSHRA KHAN says\n     \n     May 08, 2025 at 9:33 pm\n     \n     The best cheesecake recipe I have tried so far.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12865)\n     - Zoha says\n       \n       May 09, 2025 at 5:59 pm\n       \n       Yay\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12974)\n132. Zeba Hussaini says\n     \n     May 08, 2025 at 10:12 pm\n     \n     The absolute best cheesecake. As a cheesecake lover, once I made this recipe, no cheesecake compares!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12869)\n     - Zoha says\n       \n       May 09, 2025 at 5:59 pm\n       \n       I completely agree\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12970)\n133. Sidra Manzoor says\n     \n     May 08, 2025 at 10:26 pm\n     \n     best cheesecake recipe 😋 💫💫💫💫💫\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12871)\n     - Zoha says\n       \n       May 09, 2025 at 5:59 pm\n       \n       Thank you Sidra\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12968)\n134. anam says\n     \n     May 09, 2025 at 2:02 am\n     \n     literally THE BEST cheesecake everrrr!! my family is a fan\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12888)\n     - Zoha says\n       \n       May 09, 2025 at 5:56 pm\n       \n       Made my day\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12955)\n135. Muneeba Mir says\n     \n     May 09, 2025 at 3:43 am\n     \n     Fool proof recipe. My entire family loves this cheesecake\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12896)\n     - Zoha says\n       \n       May 09, 2025 at 5:55 pm\n       \n       :)))) Thank you\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12948)\n136. Rose says\n     \n     May 09, 2025 at 4:35 am\n     \n     This is really the best cheesecake recipe I have ever made.Thank you for the recipe.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12900)\n     - Zoha says\n       \n       May 09, 2025 at 5:54 pm\n       \n       Thank you so much, Rose\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12944)\n137. a hasan says\n     \n     May 09, 2025 at 2:01 pm\n     \n     There most incredible cheesecake! Have stopped trying any new recipes. Must try\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12917)\n     - Zoha says\n       \n       May 09, 2025 at 5:51 pm\n       \n       :') Thank you\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12929)\n138. Humaira Gulzad says\n     \n     May 09, 2025 at 8:27 pm\n     \n     Hands down the best recipe I have tried in all my 20+ years of looking for the best cheesecake! The tips and tricks in the post make all the difference and I end up with a great cake each time\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-12989)\n     - Zoha says\n       \n       May 11, 2025 at 7:16 pm\n       \n       Thank you SO much\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13015)\n139. Norm.powell says\n     \n     May 17, 2025 at 8:18 pm\n     \n     made it hope it comes out ok.i forgot the lemon juice.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13110)\n     - Zoha says\n       \n       May 27, 2025 at 8:32 pm\n       \n       Should be just fine\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13202)\n140. Miranda Mielke says\n     \n     May 23, 2025 at 6:57 am\n     \n     ilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecake 💕\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13146)\n     - Zoha says\n       \n       May 27, 2025 at 8:25 pm\n       \n       Hahahaha I feel this in my bones\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13181)\n141. D. Mustafa says\n     \n     May 23, 2025 at 4:25 pm\n     \n     This recipe and directions are perfect. I used fat free honey graham crackers to bring the calories down a little. (LOL) I used store brand everything and lemon juice from a bottle and it was perfect. My husband wants it made again. perfect recipe thank you\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13148)\n     - Zoha says\n       \n       May 27, 2025 at 8:25 pm\n       \n       Aww thank you So much!!\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13179)\n142. Ashley says\n     \n     May 31, 2025 at 2:58 pm\n     \n     Hi Zoha\\!\n     \n     Could you add fruit to this or a curd? Or would you suggest just adding it on top once it’s chilled? I’m excited to try this recipe!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13229)\n     - Zoha says\n       \n       June 04, 2025 at 12:27 am\n       \n       Top with curd after the cheesecake is chilled! 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13279)\n       - Kasia says\n         \n         June 04, 2025 at 7:48 am\n         \n         The best cheesecake recipe ever.  \n          I baked this for family, friends and I got so many compliments how good it is.  \n          I was wondering for how long to bake it and what temperature if I do mini cheesecakes from this recipe?  \n          Thank you Zoha !\\!  \n          Your recipes never disappoints\n         \n         [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13334)\n         - Zoha says\n           \n           June 13, 2025 at 8:18 am\n           \n           Thank you SO much, Kasia\\!\n           \n           [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13539)\n143. Dianne says\n     \n     June 04, 2025 at 4:43 pm\n     \n     We loved, loved, loved this cheesecake\\!  \n      Thank you for this recipe….Best Ever\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13355)\n     - Zoha says\n       \n       June 13, 2025 at 8:14 am\n       \n       Thank you\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13519)\n144. Jen says\n     \n     June 05, 2025 at 3:25 pm\n     \n     I made this cheesecake for my husband and I can confidently say this is the best cheesecake we have ever had. It is super smooth and creamy and has the best thick graham cracker crust. This cheesecake is creamy straight out of the fridge. I will definitely make this again.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13369)\n     - Zoha says\n       \n       June 13, 2025 at 8:11 am\n       \n       Thanks SO much, Jen\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13506)\n145. Brenda Lindsey says\n     \n     June 07, 2025 at 1:12 pm\n     \n     What if I want to do cupcake style? How long do you think it would take to bake? I don't want to overbake.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13391)\n146. Awatif Bichara says\n     \n     June 13, 2025 at 2:51 am\n     \n     Nice\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13474)\n147. Robyn says\n     \n     June 15, 2025 at 11:08 am\n     \n     I made this for my husband for Father’s Day and the way his eyes rolled back when he tasted it tells me it was delicious!!! He absolve loved it. I halved the recipe, used a 6” pan, and baked for 60 minutes. This was my first time making cheesecake and it turned out perfectly. THANK YOU!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13592)\n     - Zoha says\n       \n       June 16, 2025 at 4:43 am\n       \n       AWW thank you SO much! I am so pleased to read that 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13605)\n148. Savannah says\n     \n     June 15, 2025 at 3:33 pm\n     \n     Amazing! Instead of graham crackers, I used vanilla cookies to make the crust. I added a sour cream and white chocolate whipped cream on top and it is seriously incredible! Will be my go to cheesecake recipe\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13594)\n     - Zoha says\n       \n       June 16, 2025 at 4:42 am\n       \n       That sounds so delicious! Thank you for sharing your experience\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13603)\n149. Athena says\n     \n     June 17, 2025 at 1:49 pm\n     \n     We have made this several times and it turns out perfectly each and every time.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13619)\n     - Zoha says\n       \n       June 18, 2025 at 4:48 am\n       \n       Yay\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13630)\n150. angel says\n     \n     June 22, 2025 at 9:23 pm\n     \n     Best cheesecake I've ever made! My guests said I need to enter it in a contest lol The only thing I did different was made my own sourdough discard graham crackers and made a wild maine blueberry topping. Took it over the top.  \n      Thank you for sharing your recipe! wish I could attach a photo\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13681)\n     - Zoha says\n       \n       June 30, 2025 at 4:46 am\n       \n       AWWW I am so pleased to read this- thank you so much, I'd love to see a pic if you send it to me on IG 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13753)\n151. Jessie S says\n     \n     June 25, 2025 at 9:22 am\n     \n     Best cheesecake recipe I have tried. I think sour cream and the cream is the key. I used low cream cheese, low fat sour cream, half and half for cream. Also truvia for sugar. Cut the recipe in half otherwise. Added some cinnamon to the crust. Awesome recipe, with some minor substitutes to cut calories.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13697)\n     - Zoha says\n       \n       June 30, 2025 at 4:40 am\n       \n       Thanks so much for sharing your experience - I am sure others will find it helpful\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13740)\n152. Regina says\n     \n     July 10, 2025 at 7:52 am\n     \n     can you leave the lemon juice out?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13819)\n     - Zoha says\n       \n       July 22, 2025 at 8:17 pm\n       \n       Sure but I think it really adds to the flavor 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-13959)\n153. Sabrina says\n     \n     August 08, 2025 at 8:33 am\n     \n     Hi! I’m looking forward to trying this. The recipe calls for heavy cream. Is that supposed to be heavy \\*whipping\\* cream or just heavy cream?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14140)\n     - Zoha says\n       \n       August 11, 2025 at 1:21 pm\n       \n       Either works but I use heavy whipping cream 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14169)\n154. Asma Amer says\n     \n     August 14, 2025 at 2:25 am\n     \n     Everytime i make it. everytime i feel compelled to give a five star review.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14215)\n155. Leanne Hughes says\n     \n     August 26, 2025 at 2:04 am\n     \n     H\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14294)\n156. Leanne Hughes says\n     \n     August 26, 2025 at 2:40 am\n     \n     Hi Zoha,  \n      I love your recipe it sound fabulous.  \n      I haven't been doing cake decorating for nearly 8 years now.  \n      I'm 71 and my daughters mother in law forgets I had spinal surgery 18 months ago.I asked her what could I buy for her husbands 80th birthday and she said he loved loved your cakes but could you make him a cheesecake. Not just a plain one but special type either honeycomb, tirimasu,caramel, honeycomb,or something else spectacular. And then it was she has worked out that 15 people will eat desert.Is there any way you could please adjust your measurements for me for a 30cm\/12\" pan or is that still too small for that many people. if you could please help me out with the measurements for that size pan. I really don't want to cause any problems between my daughter and her husband.  \n      PLEASE help me with ingredients and also ideas.  \n      THANK YOU SO MUCH FOR YOR HELP  \n      Love, Leanne Hughes\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14295)\n157. Marielle says\n     \n     September 04, 2025 at 9:09 am\n     \n     Hi Zoha,\n     \n     It was my first time coming across your recipes while I was looking for the perfect plain cheesecake, and that’s how I found you. I was amazed and instantly wanted to try every single one of your recipes—they’re so easy to follow thanks to how clearly you’ve explained them.\n     \n     I just have one concern: you mentioned that you use a conventional oven, but unfortunately, I only have a convection (fan-forced) oven, and I don’t have the option to turn the fan off. My oven is also in Celsius. Will your recipes still work in my oven? I’m especially keen to try this cheesecake since I read so many comments saying it was the best cheesecake they’ve ever made!🥺\n     \n     Please let me know if I can still make them by simply lowering the temperature. Thank you so much\\!\n     \n     Cheers from 🇦🇺\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14369)\n158. Melissa H says\n     \n     September 08, 2025 at 7:35 am\n     \n     The absolute BEST cheesecake recipe I have ever used! Awesome starting point and hands down most fun cheesecake recipe to me for me so far.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14394)\n159. Penny Notarnicola says\n     \n     September 12, 2025 at 5:02 am\n     \n     Looks delicious, can I make this using mini pans\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14544)\n160. Sam says\n     \n     September 13, 2025 at 12:48 pm\n     \n     I have made many many cheesecakes in my day, some meh some great. This recipe is AMAZING 🤩 so creamy, the perfect balance of sweet and hint of tang. I made it a second time in square form (8\\*8) and halved the cheesecake section of the recipe, with a swirl of Nutella- TO DIE FORRRRR! Thank you, this will be my new staple recipe\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14551)\n161. Jessie says\n     \n     September 20, 2025 at 1:47 pm\n     \n     Classic, perfect New York Cheesecake\\!  \n      My husband is both very picky and loves cheesecake. It is his birthday today. I made this recipe exactly as written, and he LOVED it. It was dense, flavor packed, and delicious! The crust was a little soggy? but delicious (the tinfoil seemed sound?). Maybe I'll bake it a tad longer next time (ovens vary).  \n      I used the \"jiggle test\" and shut the oven off with the door ajar for an hour after the edges were sound, then took out of the oven\/water bath, counter rest for an hour, then fridge over night. I used parchment - no cracks. ☺️  \n      We had it for \"lunch\" (he couldn't wait for dinner). When I said I couldn't finish my piece, both he and my son got big eyes and said together \"I'll finish it.\"  \n      My son said this has now replaced his favorite dessert (flourless chocolate cake). I guess I'll be making it for his bday, too\\!  \n      Thank you for a great recipe! It will be my go to in the future! 😋\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14585)\n162. Dania Mohsin says\n     \n     October 05, 2025 at 7:34 pm\n     \n     Hands down the best - my husband loves cheese cakes and now i gotta make this for him every year in his birthday.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14700)\n163. Anum says\n     \n     October 05, 2025 at 9:35 pm\n     \n     This is hands-down the best New York cheesecake recipe I've ever tried! Rich, creamy, perfectly dense with just the right amount of tang – exactly how a classic cheesecake should be. The instructions were clear and easy to follow, and the results were bakery-quality. Everyone who tried it thought it was store-bought! Thank you for sharing this gem – it's officially my go-to cheesecake recipe\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14702)\n164. Kim says\n     \n     October 06, 2025 at 12:43 pm\n     \n     Amazing cheesecake! Exactly the right texture (most cheesecakes seem waxy) and I have made so many variations on this one recipe. Our favorite is to sub speculus cookies for the crust, add some as a middle layer then get the butter and melt to spread on top!! I have no need to ever search for another cheesecake recipe.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14716)\n165. Nancy H. says\n     \n     October 06, 2025 at 8:43 pm\n     \n     Can you substitute pure vanilla for the vanilla bean paste? If so, how much vanilla would you use?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14722)\n166. Purvi says\n     \n     October 07, 2025 at 12:35 pm\n     \n     I’ve made this recipe TO THE T a few times and it’s always flawless\/perfect. My family and friends look forward to it whenever I suggest bringing it for gatherings or events. I’ve followed countless cheesecake recipes and Zoha’s is by far the best one yet\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14728)\n167. Reah L. says\n     \n     October 07, 2025 at 8:29 pm\n     \n     1st time ever making cheesecake and this is the recipe I chose, it was AMAZING!\\!  \n      Couple things I did different though was put a pan of water on the rack below my cheesecake pan. I tested my spring pan in water before putting my crust in and it leaked like crazy so I wasn't about to risk anything, not even with foil 😅  \n      Also, when the 75min was up I checked to make sure it was done then shut off oven and left the oven door cracked open for like an hour.  \n      No cracks, came out absolutely perfect! 🥰\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14739)\n168. Neva says\n     \n     October 08, 2025 at 3:13 am\n     \n     Looks so good!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14741)\n169. SJ says\n     \n     October 11, 2025 at 12:40 pm\n     \n     Third time using this recipe, and this time I added pumpkin spice and a big scoop of pumpkin purée to it for Thanksgiving. So versatile and SO GOOD\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14772)\n170. Celena says\n     \n     October 19, 2025 at 4:26 pm\n     \n     Hi Zoha\\!\n     \n     I have never made this cheesecake before but for practice, i would like to make this in a 4 inch pan. May you please tell me the exact grams for this? Thank you\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14857)\n171. Rov says\n     \n     October 20, 2025 at 12:34 pm\n     \n     Can I use a hand mixer and also how much of the ready graham crumbs should I use? The honey maid kind. Thanks\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14870)\n172. anam says\n     \n     October 23, 2025 at 4:04 am\n     \n     Hi Zoha! I absolutely love your cheesecake recipe and got tons of compliments on the cheesecake. Just one question, is there any way I could use stevia powder instead of sugar for a healthier version?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-14896)\n     - Zoha says\n       \n       October 25, 2025 at 12:29 pm\n       \n       Hi Anam! unfortuantely I cannot recommend that as the sugar plays many roles, not just sweetness, and the stevia will heavily impact the texture.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15319)\n173. Eliza M says\n     \n     October 25, 2025 at 6:32 pm\n     \n     I used biscoff cookies instead of grahams and reduced the sugar to 1 cup. It was great! Easily the best cheesecake I've had in a very long time. I also put the baking dish of boiling water on the shelf beneath the cheesecake because my springform pan leaked and ruined my first crust. But it set perfectly after 75 minutes! Cooled on the counter for almost two hours then put it in the freezer for an hour since I made it day of. No cracks and the consistency was perfectly creamy\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15357)\n     - Zoha says\n       \n       November 04, 2025 at 6:21 pm\n       \n       YUM I need to try with biscoff again\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15479)\n174. Tania says\n     \n     October 27, 2025 at 9:35 am\n     \n     Hello Zoha! I would love to halve the recipe, so if I use a springform tin with half the volume, how long should I bake it for? Have you ever tested it, or can you give recommendations as to what I should look out for to take it out at the right time and not overbake it?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15368)\n     - Zoha says\n       \n       November 04, 2025 at 6:19 pm\n       \n       HI Tania, it would really depend on the size of the tin and how deep the batter is. I am not comfortable giving you a recommendation as i have not tried it myself\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15474)\n175. Fatima Ashraf says\n     \n     October 28, 2025 at 12:16 pm\n     \n     My search for the ultimate New York style cheesecake ends here!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15373)\n     - Zoha says\n       \n       November 04, 2025 at 6:17 pm\n       \n       WUHU!\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15470)\n176. Elm says\n     \n     November 05, 2025 at 1:18 am\n     \n     Hi Zoha, my cookie base turned out super soggy, even though I wrapped the pan in a few layers of aluminum foil. So I don’t think the water leaked in. Do you have any tips to prevent this from happening again?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15485)\n177. Julie Montoya says\n     \n     November 11, 2025 at 8:17 am\n     \n     Hi Zola,  \n      I notice in your cheesecake recipe one says use corn starch and the other does not . They are both your ny cheesecake. What is the difference? I love your cheesecake\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15542)\n     - Zoha says\n       \n       November 24, 2025 at 10:53 pm\n       \n       Hi Julie! I used to add cornstarch but recently updated the recipe without cornstarch. It's not needed 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15978)\n178. Ann Winter says\n     \n     November 12, 2025 at 1:00 pm\n     \n     the only mistake I made was in buttering the pan before placing the parchment. I used 5 tablespoons of butter in the pan. it came out fantastic though and other than that error I would definitely make it again. fabulous cheesecake\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15801)\n     - Zoha says\n       \n       November 24, 2025 at 10:51 pm\n       \n       Oh, you only need a tiny tiny amount of butter! Glad it worked out though 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15973)\n179. Theresa says\n     \n     November 12, 2025 at 5:32 pm\n     \n     Hello! for the Best Cheesecake Ever - I don't see any flour or cornstarch. Am I missing something or is it just not needed?  \n      Also, do you think I could add lemon zest to make it a \"lemon\" cheesecake?\\!  \n      Looking forward to making it 🙂\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15804)\n     - Zoha says\n       \n       November 24, 2025 at 10:51 pm\n       \n       Hi Theresa! I used to add cornstarch but no longer do it and it's not needed. And yes to lemon zest! I have a lemon meringue cheesecake recipe on my blog, too 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15971)\n180. Carol T says\n     \n     November 15, 2025 at 9:51 pm\n     \n     Every cheesecake I've ever made before has cracked. I made your recipe for a memorial service at my church. It came out perfectly. I baked for 80 minutes and added 1 Tbsp of cornstarch like you mentioned in the video. I had to use a hand mixer though because I don't own a stand mixer. There were no cracks and the parchment paper peeled right off. Everyone complimented me on the cheesecake and I had no leftovers. This will be my go-to recipe whenever I need a New York cheesecake.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15834)\n     - Zoha says\n       \n       November 24, 2025 at 10:42 pm\n       \n       Awh, thank you so much for the kind review, Carol! I really really appreciate it.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15955)\n181. April says\n     \n     November 20, 2025 at 4:46 am\n     \n     how do you make this a pumpkin cheesecake?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15869)\n     - Zoha says\n       \n       November 24, 2025 at 10:27 pm\n       \n       Hi April! I haven't tried that myself but my best guess would be to replace the heavy cream with pumpkin puree, and adding cinnamon or other spices along with the sugar at the start\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15934)\n182. Jamie-lee says\n     \n     November 23, 2025 at 12:43 am\n     \n     Hi , can I use condensed milk instead of sugar? and how many ml of condensed milk? thank you\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15885)\n     - Zoha says\n       \n       November 24, 2025 at 10:22 pm\n       \n       Hi! I do not recommend that, I haven't tested this recipe with condensed milk\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15922)\n183. Maheen says\n     \n     November 23, 2025 at 8:24 pm\n     \n     Hi Zoha,\n     \n     my son requested a cheesecake and bakes this one. its everything you described it as, silky, creamy and rich.  \n      I didnt see may cornstarch in your written recipe and didnt add it...  \n      thank you for sharing this recipe\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15896)\n     - Zoha says\n       \n       November 24, 2025 at 10:17 pm\n       \n       So glad you liked it!\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15915)\n184. Amy says\n     \n     November 25, 2025 at 3:04 pm\n     \n     Omg it’s in the oven now and I realized I forgot the lemon juice!! Am I screwed?\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-15993)\n     - Zoha says\n       \n       November 27, 2025 at 1:34 pm\n       \n       No it should be totally ok 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16062)\n185. Joe says\n     \n     November 26, 2025 at 4:36 pm\n     \n     How do you cook it if the spring pan isn't waterproof? I tested the spring pan before I made the crust but its not waterproof, please advise.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16021)\n     - Zoha says\n       \n       November 27, 2025 at 1:29 pm\n       \n       hi Joe! Since cheesecakes are costly to make, i actually recommend getting a new springform pan. Then wrap the outside with several sheets of foil tightly.\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16044)\n186. Mona says\n     \n     November 27, 2025 at 12:31 pm\n     \n     In the video you added corn starch but in the recipe written you didn’t, is it optional? I didn’t add it and watched the video after I made it 😭\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16034)\n     - Zoha says\n       \n       November 27, 2025 at 1:26 pm\n       \n       Hi Mona! I have noted this above the video too, but i recently updated the recipe and no longer add cornstarch. it's fine with or without it 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16035)\n187. Sue M. says\n     \n     November 27, 2025 at 6:51 pm\n     \n     This was the first time I've ever baked a cheesecake and everyone loved it. My husband said it was the best he's every had. I used gluten free graham cracker crumbs for the crust because my daughter and granddaughter have Celiac and this was an amazing dessert the entire family was able to enjoy.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16069)\n     - Zoha says\n       \n       November 28, 2025 at 5:24 pm\n       \n       Thank you so much for your kind review, Sue! Means the world to me \\<3\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16091)\n188. cat says\n     \n     November 28, 2025 at 10:22 am\n     \n     I used this recipe as to make the base part of a chocolate ganache cheese cake and it worked like a charm. I rarely read the whole page of a recipe, but your descriptions of why and how each step is important was rather helpful- one note; would you happen to know the cook time for half a batch? It makes a ton of cheese cake filling -\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16082)\n     - Zoha says\n       \n       November 28, 2025 at 5:26 pm\n       \n       Hi Cat! thank you so very much for your kind words. Are you planning to make a half batch in a 9\" pan still?\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16098)\n189. Zuhairah Abd says\n     \n     December 06, 2025 at 5:38 am\n     \n     hi zoha  \n      I will be making your cheesecake recipe for the holidays I'm making 1.25 recipe how much long to bake\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16159)\n     - Zoha says\n       \n       December 09, 2025 at 1:20 pm\n       \n       Hi there. it depends on the size of the pan you're using - is it 9\"? i don't think the quantities will fit\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16206)\n190. DR says\n     \n     December 09, 2025 at 9:47 am\n     \n     New York style cheesecake can I add 2 tablespoons a white rum two cheesecake batter\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16185)\n     - Zoha says\n       \n       December 09, 2025 at 1:13 pm\n       \n       Hi DR, I haven't tried this myself so cannot say\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16188)\n191. Kiersten says\n     \n     December 10, 2025 at 1:04 pm\n     \n     Can you add fillings to this prior to baking? Such as cinnamon sugar crumbles, raspberry sauce, etc? How will it affect the baking?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16222)\n192. Kira says\n     \n     December 11, 2025 at 2:13 pm\n     \n     In two hours your cheesecake will be ready in 16 hours. Why do people who make these recipes put the time at 2 hours, then say it needs to set for 12+ more hours? For those of you who are lazy like me and don’t read the recipe fully through before starting bake this is a problem.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16228)\n193. Shalea Brabo says\n     \n     December 11, 2025 at 5:47 pm\n     \n     I never never do reviews.  \n      This hands down is the BEST CHEESECAKE recipe. My husband requests one in the fridge at all times, I have the best husband in the world so of course there’s always one in the fridge! Everyone he shares it with can’t stop talking about it!!!! Thank you for the wonderful recipe!\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16231)\n194. Christine says\n     \n     December 14, 2025 at 2:36 pm\n     \n     Hi, I saw in the comments something about running a butterknife around the edges of the pan but I can't seem to find that anywhere in the recipe so I don't know when to do that! Is it when it first comes out of the oven or after the overnight chill? Thank you\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16265)\n195. CHRISTINE L VEGLIA says\n     \n     December 15, 2025 at 8:47 pm\n     \n     My 17 year old daughter and I made this cheesecake and EVERYONE loved it. What a great taste and texture. Highly recommend.  \n      I just wonder why we had to wrap it the pan in three layers of aluminum. Was it to prevent water seeping in?  \n      How long does a springform pan last until it’s no longer reliable?  \n      Thanks so much for the great recipe\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16278)\n196. Joe says\n     \n     December 22, 2025 at 5:55 pm\n     \n     How do you adjust the recipe for a 10\" spring pan vs a 9\" spring pan?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16372)\n197. AA says\n     \n     December 22, 2025 at 6:14 pm\n     \n     absolutely loved this recipe..it came out perfect and everyone loved it\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16373)\n198. Kim says\n     \n     December 24, 2025 at 3:16 pm\n     \n     The top browned on mine a bit- how can i avoid that happening next time-\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16395)\n199. John Stabrylla says\n     \n     December 24, 2025 at 6:55 pm\n     \n     Quick question. Personally not a fan of Graham cracker crust. Can I simply omit it and just use the parchment and aluminum foil to seal it up? Thanks in advance.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16398)\n200. Kathy says\n     \n     December 26, 2025 at 6:41 am\n     \n     this was easy to make. everyone loved it\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16418)\n201. Zainab says\n     \n     December 29, 2025 at 9:52 pm\n     \n     Absolutely delicious! Thank you zoha for the recipe\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16714)\n202. Arthur Jack says\n     \n     December 31, 2025 at 10:55 pm\n     \n     I also made a modified version with the same cheese-cake mix. That turned out okay, too. I think for \"novice cooks\", when you are making the cheese-cake mix, after it is properly blended, there is even a question mark - why don't I freeze and eat this as is? But the crust has to finish cooking, and there is the eggs, and sugar and stuff - so it is a neat recipe, because all of that stuff kind of mixes together, at 325 degrees for an hour and 15 minutes. The modified version I made was with an Oreo crust- that worked too. And I added a bit of jello for color, and though the gelatinous layer is actually a bit unwieldy, the color it adds is nice. So a few \"finishing touches\", - like berries of some kind, or something that adds a bit of color, is nice.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16740)\n203. Asma Amer says\n     \n     January 01, 2026 at 11:44 am\n     \n     Made again. Rocked again. Thanks a zillion❤️\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16748)\n204. Paul Moninski says\n     \n     January 09, 2026 at 11:18 am\n     \n     First time and it came out perfect. Better than most that I’ve ever had. I was worried because I only used 1 layer of aluminum foil but I see that you didn’t use any. Still came out perfect.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16880)\n     - Zoha says\n       \n       January 30, 2026 at 11:45 am\n       \n       Thank you Paul! i do use foil myself if you see the video 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17228)\n205. Victoria Prickett says\n     \n     January 12, 2026 at 3:14 pm\n     \n     This recipe was awesome! Best I have ever made and the vanilla bean extract she recommends was over the top. Will never use anything else\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16915)\n     - Zoha says\n       \n       January 30, 2026 at 11:39 am\n       \n       Aw, thank you so much Victoria\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17210)\n206. Aayma says\n     \n     January 16, 2026 at 5:59 pm\n     \n     This Cheesecake was hands-down one of the best! I followed this recipe to make a New York style cheesecake for my husband's birthday and did 2 in flavors with mixed berry compote on one half and a Salted Caramel Sauce (another Zoha recipe) for the other half. The cheesecake was worth all the effort and more\\!  \n      it was the right balance of creaminess, a little tarty flavor too and just sweet enough. It was loved by everyone and was enough to feed 15 people easily at a gathering! ^\\_^\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16960)\n     - Zoha says\n       \n       January 30, 2026 at 11:19 am\n       \n       You're so incredibly kind, thank you for trusting my reipe\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17184)\n     - Zoha says\n       \n       January 30, 2026 at 11:32 am\n       \n       You're actually so creative\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17189)\n207. Stephanie says\n     \n     January 17, 2026 at 3:12 pm\n     \n     Help!!! Your video says 350F but the text says 325F. I baked at 325 and I’m worried It didn’t cook properly. Which one is correct??\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16970)\n     - Zoha says\n       \n       January 30, 2026 at 11:17 am\n       \n       Hi Stephanie! The video showed me baking the crust at 350 but the cheesecake was baked at 325. After that, I revised my recipe and now I bake my crust at 325 too. It is simpler as you dont have to change the oven temperature, and the result is the same. so don't worry, 325 should be perfect\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17180)\n208. Amber says\n     \n     January 18, 2026 at 8:31 pm\n     \n     Zoha, thanks for this recipe! My 13 year old son gave it 100 out of 10 and I just replaced my staple recipe with this one. I reduced the sugar by 1 tsp in the crust, used 1.5 tsp vanilla extract, and baked for 85 minutes since the jiggle was all over at 80 minutes. Smoothest and most perfectly flavored cheesecake I've ever had.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-16979)\n     - Zoha says\n       \n       January 30, 2026 at 11:15 am\n       \n       AWWW tell him I say thank you!! Makes me so happy to read this\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17174)\n209. Shea says\n     \n     January 22, 2026 at 6:38 am\n     \n     I accidentally added WAY too much salt (nearly 1tbsp when the recipe calls for 1\/2 tsp) so I made an unsalted caramel sauce. Now it just tastes like a top-notch salted caramel cheesecake! Excellent recipe and surprisingly forgiving.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17011)\n     - Zoha says\n       \n       January 30, 2026 at 11:10 am\n       \n       haha, great creative redemption there! So happy it worked out for you 🙂\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17159)\n210. Fizza says\n     \n     February 02, 2026 at 6:34 am\n     \n     Hi Zoha\\!  \n      I made this recipe today and it was a hit at my family dinner. Though I didn’t have sour cream I replaced with Greek yoghurt and did sift in a tablespoon of cornstarch and a tablespoon spoon of flour just in case 😬, but seriously I think this was the first time my cheesecake didn’t crack thanks to all your tips.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17335)\n211. Jessica Diaz says\n     \n     February 05, 2026 at 6:49 pm\n     \n     I used cinnamon in the crust. Batter: 2 tablespoons of lemon juice, 2 tablespoons of cornstarch, 2 teaspoons of vanilla paste for rich vanilla taste. Do not use vanilla extract (tastes fake and bland). This is by far the best cheesecake I have ever made. Simple, great base for additions. I like adding chocolate chips, whip, and salted caramel for serving.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17384)\n212. Nicole says\n     \n     February 07, 2026 at 4:15 pm\n     \n     This is hands down the best cheesecake I have ever had! This recipe is amazing and not difficult to make at all. Follow her tips along the way and you will make a wonderful dessert. High quality ingredients is probably key here and worth it. We have made it twice already and both times have just loved it.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17407)\n213. Lindsey says\n     \n     February 08, 2026 at 5:43 pm\n     \n     Quite literally the BEST CHEESCAKE EVER!! Your instructions were so easy to follow and it was my very first time ever making a Cheescake and it was PERFECTION!! Thank you for sharing. Can’t wait to try more of your recipes. I’d give 10 stars if I could. Everyone loves it. I’ve made this 4 times now. My new favorite sweet treat.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17413)\n214. Lyz says\n     \n     February 12, 2026 at 5:59 pm\n     \n     First, let me start by saying I never take the time to review a recipe! But this one is absolutely worth it! My brother wanted a cheesecake for his birthday and was spouting off about how he didn't want to store-bought one so I thought what the heck. let's see what I can pull off. I found this recipe and it was absolutely amazing! I only got one piece out of the deal. But he continued to devour the entire cheesecake. it is so luscious and creamy and smooth. I posted pictures on Facebook and everyone was so impressed that that was my first cheesecake and it didn't even crack! I felt like a pro and it tasted like it came from cheesecake factory\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17476)\n215. Ray says\n     \n     February 16, 2026 at 3:30 am\n     \n     I made 2 cheesecakes this past weekend with your recipe and they both came out amazingly delicious !! There were light and very creamy and bursting with flavor! I used silicone baking matt’s for the bottom and sides of my pans which was perfect removal, I did however flip the cheesecake over to remove the bottom also with no issues. I top my cheesecakes with fresh strawberries and blueberries mixed in a simple syrup topped with fresh whip cream. Needless to say between 8 of us we ate 1 full cake and 1\/4 of the other one! Huge hit Definitely will make again.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17510)\n216. Christen says\n     \n     February 17, 2026 at 9:28 pm\n     \n     I have not made this recipe yet. But I am looking very forward to it! But I did have a question. In the written recipe you mentioned 325° for the oven to bake the crust. And further down for the timing of the cheesecake itself is 70 to 80 minutes. And since I did not see a different temperature list. I assume that the cheesecake also gets baked at 325°. But in your video you verbalize 350° for the crust and again no change in temperature mentioned for the baking of the cheesecake. So I need to know do I bake this cheesecake at 325° or at 350°? I would really appreciate the answer to this question thank you so much\\!  \n      P.S. I actually did get to try this cheesecake, a friend of mine made it and it was the best cheesecake I’ve ever had! So I really am looking forward to making this. I just wanna make it right with the right temperature. 🙂\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17525)\n217. Bonnie Campbell says\n     \n     February 25, 2026 at 5:45 pm\n     \n     I made this cheesecake yesterday and finally got to try it tonight. I followed the recipe except I used chocolate graham crackers and I topped it with a salted caramel sauce. I thought it was VERY creamy. Dare I say, a little too creamy. That being said I still think it was very, very yummy.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17596)\n218. April Schneider says\n     \n     February 27, 2026 at 4:43 pm\n     \n     This is hands down the most perfect cheesecake recipe ever. I have worked in the food industry for 20+ years and made and eaten a lot of cheesecake and this is hands down the creamiest cheesecake I have ever made or eaten. I do cover it with foil after about 30mins of it sitting out to cool to retain some moisture in the cheesecake then let it cool the remainder of the way before putting it in the refrigerator coved over night. I also use this recipe for my flavored cheesecakes as well. Thank you so much for this recipe, You rock!!!! 🥰\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17604)\n219. Gracie says\n     \n     March 01, 2026 at 3:49 pm\n     \n     Seemed like a straight forward recipe but the crust just didn't work out and the cheesecake was way more sour than it should be\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17620)\n220. Jill says\n     \n     March 05, 2026 at 3:08 am\n     \n     Best cheesecake ever\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17635)\n221. Amanda Lopez says\n     \n     March 10, 2026 at 10:19 am\n     \n     This turned out amazing\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17688)\n222. Kati B. says\n     \n     March 10, 2026 at 6:26 pm\n     \n     I have a 10\" spring form pan. should I add 1\/2 more ingredients or maybe about 1\/4 more for the pan. And if using a bigger pan and more ingredients, should I bake it longer? thanks.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17690)\n223. Wendy McElroy says\n     \n     March 11, 2026 at 5:33 am\n     \n     This cheesecake is THEE best cheesecake I have ever made and I've been making cheesecakes for over 40 years!! The flavor is phenominal and I'm going to make your tiramisu cheesecake next. Thank you for this awesome recipe it is now my go-to cheesecake!. Thank you\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17696)\n224. Kelby says\n     \n     March 13, 2026 at 5:26 am\n     \n     Let me first off start by saying I am not a cheesecake person, but my husband is, so I found this recipe and made it for him, with a minor tweak of adding a dash of almond extract and this cheesecake was and is DELICIOUS.\n     \n     Thank you for this recipe. It was fantastic.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17710)\n225. Donna says\n     \n     March 13, 2026 at 5:53 pm\n     \n     I made this cheesecake for my neighbors birthday and it was a smashing success.. I mixed biscoff cookies with the graham crackers...everybody there was asking me to make one for them.  \n      Thank you Zoha for sharing your recipes....\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17716)\n226. minal says\n     \n     March 13, 2026 at 8:39 pm\n     \n     literally the best cheesecake ive ever eatennnnnnnnnnnnn\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17717)\n227. Natasha Stone says\n     \n     April 01, 2026 at 10:00 am\n     \n     Oh my shattered nerves. This recipe is perfection. Thank you so much for this. Our wedding cake was a cheesecake from this amazing baker which we absolutely loved. She sadly passed away and I have been searching ever since to something that came close. I now I have found it, but to be honest this actually might even be better. I made it for my husband's birthday as a surprise and him and both my boys said it was the most delicious cake they had ever eaten. They asked where I had bought the cake and when I told them I had made it they were blown away. THANK YOU SOOOOOO MUCH.\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17861)\n228. Margot says\n     \n     April 01, 2026 at 11:53 am\n     \n     The instructions say to bake at 325 but the video says 355F… which is it please?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17864)\n     - Zoha says\n       \n       April 01, 2026 at 2:47 pm\n       \n       Hi Margot! It's 325F for the cheesecake in both - please always follow written instructions when in doubt\\!\n       \n       [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17865)\n229. Evelyn Evans says\n     \n     April 01, 2026 at 10:57 pm\n     \n     This is the best recipe! I make this multiple times a year and it’s always a hit. Perfection\\!\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17869)\n230. Tracy B says\n     \n     April 09, 2026 at 1:33 am\n     \n     ⸻\n     \n     Being from San Francisco, I’ve had some truly amazing cheesecake over the years, so my expectations were pretty high. This turned out absolutely incredible—honestly, there are no words for it. I even went as far as buying a DOT thermometer just to test my oven and make sure everything was absolutely perfect.\n     \n     It was worth every penny, because this is without a doubt one of the best cheesecakes I have ever had.\n     \n     Quick question: I noticed in the video you include cornstarch, but in the written recipe it isn’t listed. I had heard through the internet that you now leave cornstarch out, so I just wanted to know which version you prefer using now?\n     \n     [Reply](https:\/\/bakewithzoha.com\/best-cheesecake\/#comment-17947)\n\n![girl (zoha) sitting with arm propped on counter, smiling at camera, muffins and brownies in front of her](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n**Hi, I'm Zoha\\!** Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.\n\n[More about me →](https:\/\/bakewithzoha.com\/about)\n### Popular\n- [![A square slice of tiramisu recipe topped with cocoa powder sits on a scalloped white plate, with a fork resting nearby and a bite taken out, revealing the dessert’s creamy and layered textures.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)BEST Classic Italian Tiramisu (Complete Guide)](https:\/\/bakewithzoha.com\/best-classic-italian-tiramisu\/)\n- [![Overhead picture of creme brulee in a white ramekin with a golden crispy sugar coating, deocrated with 2 raspberries. a small golden spoon is taking out a bite showing the thin crispy coating and silky interior](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Perfect Vanilla Creme Brûlée](https:\/\/bakewithzoha.com\/perfect-vanilla-creme-brulee\/)\n- [![A slice of creamy cheesecake with a graham cracker crust, topped with a fresh raspberry and blackberry, is served on a ceramic plate with a gold fork nearby.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)The BEST Cheesecake Recipe (New York style)](https:\/\/bakewithzoha.com\/best-cheesecake\/)\n- [![chicken alfredo lasagna in a dish. lasagna has a beautiful golden cheesy crust and is garnished with chopped parsley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)The Best Easy Chicken Alfredo Lasagna](https:\/\/bakewithzoha.com\/chicken-alfredo-lasagna\/)\n- [![A slice of chocolate cake on a small plate with a fork resting on it, and another slice in the background. cake has 2 layers with a silky ganache frosting](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Easy Chocolate Cake: Moist, Decadent, Foolproof](https:\/\/bakewithzoha.com\/easy-chocolate-cake\/)\n- [![biscoff tiramisu dessert from the top in a dessert cup with pretty piping of biscoff cream, crushed biscoff cookies, and drizzled cookie butter. a spoon is taking out a bite revealing layers of cream and cookies inside](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Easy Biscoff Tiramisu](https:\/\/bakewithzoha.com\/easy-biscoff-tiramisu\/)\n\n## Footer\n### Connect\n[About me](https:\/\/bakewithzoha.com\/about\/)\n\n[Subscribe to my newsletter](https:\/\/bakewithzoha.com\/subscribe\/)\n\n[Contact me](https:\/\/bakewithzoha.com\/contact\/)\n\n### Policies\n[Privacy policy](https:\/\/bakewithzoha.com\/privacy-policy\/)\n\n[Terms and conditions](https:\/\/bakewithzoha.com\/terms-and-conditions\/)\n\nCopyright @ Bake With Zoha LLC, 2026. All rights reserved.","attrs_readable_markdown":"**This is the single best cheesecake recipe you'll ever try**. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its ***unbelievably* creamy**, **rich, melt-in-your mouth texture** (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back\\!\n\n![A slice of creamy cheesecake with a graham cracker crust, topped with a raspberry and a blackberry, sits on a white plate. A fork and more berries are nearby.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/cheesecake-slice.jpg)\n\nI'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the \"best\", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience.\n\n*My family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, \"**Oh, wow. We have not known cheesecake until now**.\"* \\- *Holly*, ★★★★★\n\n![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. One slice is being lifted out, and fresh berries are scattered around the base.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/cheesecake-slicing.jpg)\n\n## Video tutorial\nIf you're a visual learner, watch this first. It walks through every step in detail. Just a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch.\n## How to make cheesecake (step by step photos)\nYou can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything.\n\nStart by bringing all ingredients to room temperature:\n\n![Blocks of cream cheese, four eggs, heavy whipping cream, a bowl of sugar, sour cream, graham crackers, a lemon, a stick of butter, and a small dish of salt are arranged on a countertop.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/cheesecake-ingredients.jpg)\n\n### 1\\. Make the crust\n![buttered 9\" springform pan](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/05\/buttered-pan.jpg)\n\nBrush a 9\" springform pan with butter.\n\n![springform pan lined with parchment paper](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/05\/lined-pan.jpg)\n\nThen line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down.\n\n![](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/05\/crushed-graham-crackers.jpg)\n\nGrind graham crackers and sugar into a fine crumb.\n\n![butter and graham crackers mixed together in a food processor](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/05\/butter-graham-crackers-mixed.jpg)\n\nAdd melted butter and pulse until combined.\n\n![overhead picture of a springform pan with graham cracker crumbs inside. a hand is pressing the crumbs into a crust using the back of a measuring cup](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/making-graham-cracker-crust.jpg)\n\nPress the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust.\n\n![springform pan with a baked graham cracker crust inside which is tightly packed and looks golden and crispy](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/baked-cheesecake-crust.jpg)\n\nBake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath.\n\n### Do you really need to pre-bake the crust?\nI know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a **more crispy** and **less oily** crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it.\n### 2\\. Prepare the cheesecake batter\n![cream cheese, sugar, vanilla and salt added to a large glass bowl](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/cream-cheese-sugar.jpg)\n\nFirst, add the cream cheese, sugar, salt and vanilla to a bowl.\n\n![whisked cream cheese and sugar in a large glass bowl: they are perfectly mixed together and look very creamy with no lumps or grains](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/cream-cheese-sugar-whisked.jpg)\n\nWhisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go.\n\n![lightly whisked eggs poured on top of cheesecake mixture in a large glass bowl](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/eggs-added.jpg)\n\nBreak and lightly whisk the eggs separately, then add to the batter.\n\n![cheesecake batter in a large glass bowl with the eggs whisked in - it looks well combined and creamy](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/eggs-whisked-into-cheesecake-batter.jpg)\n\nWhisk on low speed until the eggs are *just* combined.\n\n![process of making cheesecake batter in a glass bowl: heavy cream, sour cream, lemon juice and cornstarch have been added to the batter](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/creams-added-to-cheesecake-batter.jpg)\n\nAdd the sour cream, heavy cream, and lemon juice.\n\n![creamy cheesecake batter in a glass bowl](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/05\/cornstarch-mixed.jpg)\n\nWhisk on low speed just until the ingredients are incorporated.\n### 3\\. Bake & cool\n![smooth cheesecake batter poured into springform pan ready to go into the oven](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/unbaked-cheesecake-in-pan.jpg)\n\nPour the batter on top of the baked crust, then gently tap out air bubbles.\n\n![overhead picture of a baked cheesecake in a springform pan. it is freshly baked and hot so it looks puffy and jiggly, but has a smooth surface](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2023\/01\/baked-cheesecake.jpg)\n\nBake the cheesecake low and slow in a water bath (more details below!).\n\nLet the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve\\!\n\n## My secret to the creamiest texture\nMy secret to the signature creamy texture of this cheesecake is to ***slightly underbake*** it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake.\n\n![A close-up of a sliced cheesecake on a white plate, showing a thick, creamy texture and a golden-brown crust on the side of one wedge.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/cheesecake-sliced.jpg)\n\n## Do you really need a water bath?\n**In short, yes, absolutely\\!**  I know they can seem intimidating, but water baths are crucial for cheesecakes.\n\nA water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2\" of boiling water, and place that in the oven to bake.\n\nBecause the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free.\n\nSome recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results:\n\n![Side-by-side comparison of two cheesecakes. Left: cheesecake with cracked top labeled Water in lower rack. Right: smooth cheesecake labeled Proper water bath, both with a slice removed, on wooden table.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/water-bath-comparison.jpg)\n\nThe cheesecake baked *without* a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one *with* a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding.\n\nBottom line: water baths may create slightly more work, but they're 100% worth it.\n\n## Final tips before you make it\n- **Use a good quality, airtight springform pan.** An older or loose pan will allow water to seep in. I love this [spring-form pan](https:\/\/linksta.io\/c2db019c\/wp)\n- **Use high quality, full-fat ingredients**, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my **[easy homemade sour cream recipe](https:\/\/bakewithzoha.com\/homemade-sour-cream\/)**\\!\n- **Bring the ingredients to room temperature** for at least 2 hours before starting so they mix evenly\n- **Scrape your bowl** ***and* whisk \/ paddle attachment** multiple times while making the filling to prevent unmixed lumps of cream cheese\n- **Don't over-whisk the eggs and creams**. Whisk on low speed *only until combined* (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid\n- **Avoid sudden changes in temperature**. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge\n- **Don't rush the chilling process\\!** Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture\n\n![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. A slice has been removed, and fresh berries are scattered on the table nearby.](https:\/\/bakewithzoha.com\/wp-content\/uploads\/2025\/10\/new-york-cheesecake-683x1024.jpg)\n\n[Print](https:\/\/bakewithzoha.com\/best-cheesecake\/print\/2247\/)\n\n### Description\nThe only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor.\n***\n**Crust:**\n\n- 190g Graham Crackers (12 full graham cracker sheets)\\*\n- 3 tbsp granulated sugar (35g) - see notes if you want to skip the sugar\\*\n- 5 tbsp melted unsalted butter (70g)\n\n**Cheesecake:**\n\n- 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature\\*\n- 1 ½ cups granulated sugar (325g)\n- ½ tsp salt\n- 1 tsp [vanilla bean paste](https:\/\/amzn.to\/3ZqjTEX) (or vanilla extract, but paste is superior)\n- 4 large eggs, room temperature\n- ½ cup full-fat heavy cream (120g), room temperature\n- 1 cup full-fat sour cream (240g), room temperature\\*\n- 2\\-3 tablespoon freshly squeezed lemon juice\\*\n\n**Serving:**\n\n- Extra heavy cream or berries for decoration (optional)\n\nCook Mode  Prevent your screen from going dark\n***\n**Prep:**\n\n1. Bring all ingredients to room temperature\n2. Preheat oven to 325F (conventional \/ no fan)\n3. Prepare a [9\" springform pan](https:\/\/linksta.io\/c2db019c\/wp). Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)\n\n**Crust:**\n\n1. Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined\n2. Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust\n3. Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven\n\n**Cheesecake:**\n\n1. First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle \/ whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer\n2. Break the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined\n3. Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk \/ paddle\n4. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking\n5. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)\n6. Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)\n\n**Serving:**\n\n1. Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out\n2. Optionally, decorate the cheesecake with plain whipped cream and \/ or berries\n3. Serve and enjoy\\!\n\n**Video Tutorial:**\n\n### Notes\n- **\\*Parchment paper:** Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue.\n- \\***Graham crackers:** You can substitute them with Wheat Digestives in some parts of the world\n- **\\*Sugar in crust:** You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp).\n- **\\*Cream cheese:** Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice\n- **\\*Sour cream:** If you can't find sour cream where you live, you can make your own at home [with this recipe](https:\/\/bakewithzoha.com\/homemade-sour-cream\/)\n- **\\*Lemon juice**: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully\n- **Make ahead:** You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve\n- **Freezing**: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving\n\n- Prep Time: 30 min\n- Cook Time: 75 min\n- Category: Cheesecakes\n- Cuisine: American\n## More cheesecake recipes\nAfter reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out:\n\n- The [ultimate Baked Chocolate Cheesecake](https:\/\/bakewithzoha.com\/best-chocolate-cheesecake\/) with the texture and flavor of a decadent chocolate gelato\n- The most unbelievably [delicious and silky Salted Caramel Cheesecake](https:\/\/bakewithzoha.com\/best-salted-caramel-cheesecake\/) with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top\n- [The Best Strawberry Cheesecake](https:\/\/bakewithzoha.com\/best-strawberry-cheesecake) which adds a delicious layer of strawberry compote on top of this cheesecake\n- Creamy and balanced [Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers](https:\/\/bakewithzoha.com\/baked-tiramisu-cheesecake\/) in the middle\n- My failproof [easy, No Bake Cheesecake made without any gelatin](https:\/\/bakewithzoha.com\/best-no-bake-cheesecake\/)\n- [No Bake Biscoff Salted Caramel Cheesecake](https:\/\/bakewithzoha.com\/biscoff-salted-caramel-cheesecake\/) with a Biscoff crust, biscoff filling and salted caramel in between","meta_canonical":null}

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Meta Title	The BEST Cheesecake Recipe (New York style)
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Boilerpipe Text	This is the single best cheesecake recipe you'll ever try . Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its unbelievably creamy , rich, melt-in-your mouth texture (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back! I'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the "best", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience. My family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, " Oh, wow. We have not known cheesecake until now ." - Holly , ★★★★★ Video tutorial If you're a visual learner, watch this first. It walks through every step in detail. Just a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch. How to make cheesecake (step by step photos) You can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything. Start by bringing all ingredients to room temperature: 1. Make the crust Brush a 9" springform pan with butter. Then line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down. Grind graham crackers and sugar into a fine crumb. Add melted butter and pulse until combined. Press the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust. Bake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath. Do you really need to pre-bake the crust? I know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a more crispy and less oily crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it. 2. Prepare the cheesecake batter First, add the cream cheese, sugar, salt and vanilla to a bowl. Whisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go. Break and lightly whisk the eggs separately, then add to the batter. Whisk on low speed until the eggs are just combined. Add the sour cream, heavy cream, and lemon juice. Whisk on low speed just until the ingredients are incorporated. 3. Bake & cool Pour the batter on top of the baked crust, then gently tap out air bubbles. Bake the cheesecake low and slow in a water bath (more details below!). Let the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve! My secret to the creamiest texture My secret to the signature creamy texture of this cheesecake is to slightly underbake it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake. Do you really need a water bath? In short, yes, absolutely! I know they can seem intimidating, but water baths are crucial for cheesecakes. A water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2" of boiling water, and place that in the oven to bake. Because the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free. Some recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results: The cheesecake baked without a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one with a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding. Bottom line: water baths may create slightly more work, but they're 100% worth it. Final tips before you make it Use a good quality, airtight springform pan. An older or loose pan will allow water to seep in. I love this spring-form pan Use high quality, full-fat ingredients , especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my easy homemade sour cream recipe ! Bring the ingredients to room temperature for at least 2 hours before starting so they mix evenly Scrape your bowl and whisk / paddle attachment multiple times while making the filling to prevent unmixed lumps of cream cheese Don't over-whisk the eggs and creams . Whisk on low speed only until combined (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid Avoid sudden changes in temperature . Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge Don't rush the chilling process! Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture Print Description The only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor. Crust: 190g Graham Crackers ( 12 full graham cracker sheets)* 3 tbsp granulated sugar ( 35g ) - see notes if you want to skip the sugar* 5 tbsp melted unsalted butter ( 70g ) Cheesecake: 32 oz full-fat cream cheese (4 8oz blocks or 910g ), room temperature* 1 ½ cups granulated sugar ( 325g ) ½ tsp salt 1 tsp vanilla bean paste (or vanilla extract, but paste is superior) 4 large eggs, room temperature ½ cup full-fat heavy cream ( 120g ), room temperature 1 cup full-fat sour cream ( 240g ), room temperature* 2 - 3 tablespoon freshly squeezed lemon juice* Serving: Extra heavy cream or berries for decoration (optional) Cook Mode Prevent your screen from going dark Prep: Bring all ingredients to room temperature Preheat oven to 325F (conventional / no fan) Prepare a 9" springform pan . Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too) Crust: Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven Cheesecake: First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer Break the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!) Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours) Serving: Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out Optionally, decorate the cheesecake with plain whipped cream and / or berries Serve and enjoy! Video Tutorial: Notes Parchment paper: Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue. Graham crackers: You can substitute them with Wheat Digestives in some parts of the world Sugar in crust: You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp). Cream cheese: Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice Sour cream: If you can't find sour cream where you live, you can make your own at home with this recipe Lemon juice : Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully Make ahead: You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve Freezing : This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving Prep Time: 30 min Cook Time: 75 min Category: Cheesecakes Cuisine: American More cheesecake recipes After reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out: The ultimate Baked Chocolate Cheesecake with the texture and flavor of a decadent chocolate gelato The most unbelievably delicious and silky Salted Caramel Cheesecake with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top The Best Strawberry Cheesecake which adds a delicious layer of strawberry compote on top of this cheesecake Creamy and balanced Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers in the middle My failproof easy, No Bake Cheesecake made without any gelatin No Bake Biscoff Salted Caramel Cheesecake with a Biscoff crust, biscoff filling and salted caramel in between
Markdown	[BAKE WITH ZOHA](https://bakewithzoha.com/) - [Recipes](https://bakewithzoha.com/recipes/) - [About](https://bakewithzoha.com/about/) - [Shop](https://bakewithzoha.com/shop/) - [Contact](https://bakewithzoha.com/contact/) [![go to homepage](https://bakewithzoha.com/wp-content/uploads/2023/01/Mobile-logo-for-website.jpg)](https://bakewithzoha.com/) - [Recipes](https://bakewithzoha.com/recipes/) - [About](https://bakewithzoha.com/about/) - [Shop](https://bakewithzoha.com/shop/) - [Contact](https://bakewithzoha.com/contact/) [![Homepage link](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='70'%20viewBox='0%200%20200%2070'%3E%3C/svg%3E)](https://bakewithzoha.com/) - [Recipes](https://bakewithzoha.com/recipes/) - [About](https://bakewithzoha.com/about/) - [Shop](https://bakewithzoha.com/shop/) - [Contact](https://bakewithzoha.com/contact/) [×](https://bakewithzoha.com/best-cheesecake/) [Home](https://bakewithzoha.com/) » [Recipes](https://bakewithzoha.com/recipes) » [Cheesecakes](https://bakewithzoha.com/category/cheesecakes/) » The BEST Cheesecake Recipe (New York style) # The BEST Cheesecake Recipe (New York style) ![picture of zoha](https://bakewithzoha.com/wp-content/uploads/2025/08/IMG_4526.jpg) Modified: Nov 24, 2025 · Published: Jan 3, 2023 by [Zoha](https://bakewithzoha.com/about) · This post may contain affiliate links · [439 Comments](https://bakewithzoha.com/best-cheesecake/#comments) [↓ Jump to Recipe](https://bakewithzoha.com/best-cheesecake/#tasty-recipes-2247-jump-target) This is the single best cheesecake recipe you'll ever try. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its **unbelievably creamy, rich, melt-in-your mouth texture** (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back\! ![A slice of creamy cheesecake with a graham cracker crust, topped with a raspberry and a blackberry, sits on a white plate. A fork and more berries are nearby.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1799'%20viewBox='0%200%201200%201799'%3E%3C/svg%3E) I'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the "best", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience. My family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, "Oh, wow. We have not known cheesecake until now." \- Holly, ★★★★★ ![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. One slice is being lifted out, and fresh berries are scattered around the base.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1799'%20viewBox='0%200%201200%201799'%3E%3C/svg%3E) ## Video tutorial If you're a visual learner, watch this first. It walks through every step in detail. Just a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch. ## How to make cheesecake (step by step photos) You can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything. Start by bringing all ingredients to room temperature: ![Blocks of cream cheese, four eggs, heavy whipping cream, a bowl of sugar, sour cream, graham crackers, a lemon, a stick of butter, and a small dish of salt are arranged on a countertop.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='900'%20viewBox='0%200%201200%20900'%3E%3C/svg%3E) ### 1\. Make the crust ![buttered 9" springform pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Brush a 9" springform pan with butter. ![springform pan lined with parchment paper](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Then line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Grind graham crackers and sugar into a fine crumb. ![butter and graham crackers mixed together in a food processor](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Add melted butter and pulse until combined. ![overhead picture of a springform pan with graham cracker crumbs inside. a hand is pressing the crumbs into a crust using the back of a measuring cup](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Press the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust. ![springform pan with a baked graham cracker crust inside which is tightly packed and looks golden and crispy](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Bake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath. ### Do you really need to pre-bake the crust? I know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a more crispy and less oily crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it. ### 2\. Prepare the cheesecake batter ![cream cheese, sugar, vanilla and salt added to a large glass bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) First, add the cream cheese, sugar, salt and vanilla to a bowl. ![whisked cream cheese and sugar in a large glass bowl: they are perfectly mixed together and look very creamy with no lumps or grains](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Whisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go. ![lightly whisked eggs poured on top of cheesecake mixture in a large glass bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Break and lightly whisk the eggs separately, then add to the batter. ![cheesecake batter in a large glass bowl with the eggs whisked in - it looks well combined and creamy](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Whisk on low speed until the eggs are just combined. ![process of making cheesecake batter in a glass bowl: heavy cream, sour cream, lemon juice and cornstarch have been added to the batter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Add the sour cream, heavy cream, and lemon juice. ![creamy cheesecake batter in a glass bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Whisk on low speed just until the ingredients are incorporated. ### 3\. Bake & cool ![smooth cheesecake batter poured into springform pan ready to go into the oven](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Pour the batter on top of the baked crust, then gently tap out air bubbles. ![overhead picture of a baked cheesecake in a springform pan. it is freshly baked and hot so it looks puffy and jiggly, but has a smooth surface](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E) Bake the cheesecake low and slow in a water bath (more details below!). Let the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve\! ## My secret to the creamiest texture My secret to the signature creamy texture of this cheesecake is to *slightly underbake* it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake. ![A close-up of a sliced cheesecake on a white plate, showing a thick, creamy texture and a golden-brown crust on the side of one wedge.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## Do you really need a water bath? In short, yes, absolutely\! I know they can seem intimidating, but water baths are crucial for cheesecakes. A water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2" of boiling water, and place that in the oven to bake. Because the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free. Some recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results: ![Side-by-side comparison of two cheesecakes. Left: cheesecake with cracked top labeled Water in lower rack. Right: smooth cheesecake labeled Proper water bath, both with a slice removed, on wooden table.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='675'%20viewBox='0%200%201200%20675'%3E%3C/svg%3E) The cheesecake baked without a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one with a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding. Bottom line: water baths may create slightly more work, but they're 100% worth it. ## Final tips before you make it - Use a good quality, airtight springform pan. An older or loose pan will allow water to seep in. I love this [spring-form pan](https://linksta.io/c2db019c/wp) - Use high quality, full-fat ingredients, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my [easy homemade sour cream recipe](https://bakewithzoha.com/homemade-sour-cream/)\! - Bring the ingredients to room temperature for at least 2 hours before starting so they mix evenly - Scrape your bowl **and whisk / paddle attachment multiple times while making the filling to prevent unmixed lumps of cream cheese - Don't over-whisk the eggs and creams*. Whisk on low speed only until combined* (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid - Avoid sudden changes in temperature. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge - Don't rush the chilling process\! Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture ![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. A slice has been removed, and fresh berries are scattered on the table nearby.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='683'%20height='1024'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) [Print](https://bakewithzoha.com/best-cheesecake/print/2247/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![A slice of creamy cheesecake with a graham cracker crust, topped with a fresh raspberry and blackberry, is served on a ceramic plate with a gold fork nearby.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ## The Best Cheesecake Recipe Ever *** 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.9 from 157 reviews - Author: [Zoha](https://bakewithzoha.com/about-me) - Total Time: 12-15 hours with cooling time - Yield: 12 servings [Print Recipe](https://bakewithzoha.com/best-cheesecake/print/2247/) [Pin Recipe]() ### Description The only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor. * ### Ingredients Copy to clipboard Crust:** - 190g Graham Crackers (12 full graham cracker sheets)\* - 3 tbsp granulated sugar (35g) - see notes if you want to skip the sugar\* - 5 tbsp melted unsalted butter (70g) Cheesecake: - 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature\* - 1 ½ cups granulated sugar (325g) - ½ tsp salt - 1 tsp [vanilla bean paste](https://amzn.to/3ZqjTEX) (or vanilla extract, but paste is superior) - 4 large eggs, room temperature - ½ cup full-fat heavy cream (120g), room temperature - 1 cup full-fat sour cream (240g), room temperature\* - 2\-3 tablespoon freshly squeezed lemon juice\* Serving: - Extra heavy cream or berries for decoration (optional) Cook Mode Prevent your screen from going dark * ### Instructions Prep: 1. Bring all ingredients to room temperature 2. Preheat oven to 325F (conventional / no fan) 3. Prepare a [9" springform pan](https://linksta.io/c2db019c/wp). Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too) Crust: 1. Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined 2. Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust 3. Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven Cheesecake: 1. First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer 2. Break the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined 3. Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle 4. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking 5. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!) 6. Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours) Serving: 1. Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out 2. Optionally, decorate the cheesecake with plain whipped cream and / or berries 3. Serve and enjoy\! Video Tutorial: ### Notes - \Parchment paper:* Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue. - \*Graham crackers: You can substitute them with Wheat Digestives in some parts of the world - *\Sugar in crust: You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp). - \Cream cheese:* Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice - *\Sour cream: If you can't find sour cream where you live, you can make your own at home [with this recipe](https://bakewithzoha.com/homemade-sour-cream/) - \Lemon juice: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully - Make ahead:* You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve - Freezing: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving - Prep Time: 30 min - Cook Time: 75 min - Category: Cheesecakes - Cuisine: American ### Did you make this recipe? Leave a review and tag @bakewithzoha on Instagram\! ## More cheesecake recipes After reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out: - The [ultimate Baked Chocolate Cheesecake](https://bakewithzoha.com/best-chocolate-cheesecake/) with the texture and flavor of a decadent chocolate gelato - The most unbelievably [delicious and silky Salted Caramel Cheesecake](https://bakewithzoha.com/best-salted-caramel-cheesecake/) with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top - [The Best Strawberry Cheesecake](https://bakewithzoha.com/best-strawberry-cheesecake) which adds a delicious layer of strawberry compote on top of this cheesecake - Creamy and balanced [Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers](https://bakewithzoha.com/baked-tiramisu-cheesecake/) in the middle - My failproof [easy, No Bake Cheesecake made without any gelatin](https://bakewithzoha.com/best-no-bake-cheesecake/) - [No Bake Biscoff Salted Caramel Cheesecake](https://bakewithzoha.com/biscoff-salted-caramel-cheesecake/) with a Biscoff crust, biscoff filling and salted caramel in between ## More Cheesecakes - [![slice of no bake mango cheesecake on a small plate with another in the background. the cheesecake has a golden crust, creamy cheesecake, and mango pulp, and is decorated with mangoes and cream](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)No Bake Mango Ice Cream Cheesecake](https://bakewithzoha.com/no-bake-mango-ice-cream-cheesecake/) - [![salted caramel cheesecake cup with a swirl of whipped cream on top](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)No Bake Salted Caramel Cheesecake Cups](https://bakewithzoha.com/no-bake-salted-caramel-cheesecake-cups/) - [![mini cheesecake pavlovas on a cake board. pavlovas have a cheesecake filling and are topped with a berry glaze and fresh berries](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Mini Cheesecake Pavlovas](https://bakewithzoha.com/mini-cheesecake-pavlovas/) - [![dubai chocolate cheesecake on a marble stand pictured from the side. The cheesecake has layers of chocolate crust, pistachio knafeh, chocolate ganache, and pistachio cheesecake. A few slices removed to show the creamy interior](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)No Bake Dubai Chocolate Cheesecake](https://bakewithzoha.com/no-bake-dubai-chocolate-cheesecake/) ### Comments 1. Hina Siddiqui says January 28, 2023 at 7:10 pm Hi Zoha, this looks so yummy. Do you remove the cheesecake from the oven after the given 75-80 minutes of baking? (No cracking the door or letting it sit till the oven cools?) [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2) - Zoha says March 08, 2023 at 6:44 pm Thank you, Hina! 🙂 I remove the cheesecake around the 75-80 min mark, yes. I don't open the door at all before 75 min, but after 75 min, I open it and feel the top of the cake. If it feels not set, I give it a few more minutes. I think to be safe you can aim for 80 min (conventional oven). [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5) - Jas says April 20, 2023 at 12:52 am Can I reduce the quantity and make it ? Will it be as good as this [Reply](https://bakewithzoha.com/best-cheesecake/#comment-386) - Kimberlee Mcnickle says January 04, 2024 at 6:55 pm Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1886) - Zoha says January 05, 2024 at 2:11 pm Hi there! I am so thrilled that you were able to make the recipe work and enjoyed it. Thank you for the review - Chance Bristow says November 11, 2025 at 2:03 pm Help! Can I get the calories per serving ? - Fatima Tuz Zahra says February 06, 2026 at 5:43 am How much quantities of ingredients should i use for a 7” springform - Lisa says March 23, 2026 at 8:38 am I always get requests to make cheesecakes and a look up recipes only cuz I don't write anything down and I forget exact measurements so I usually browse recipes and use a combination of a few different ones. I made this one following your recipe exactly and oh my God it was the absolute best cheesecake I even had the last piece for breakfast. I did make an Oreo cookie crust and chocolate ganache on the top - Leslie Goodmanson says February 09, 2024 at 3:19 pm I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2413) - Zoha says February 21, 2024 at 3:22 am RIGHT!? It is SO SO good\! - Christine says April 24, 2024 at 11:54 pm How long did you bake it for please? - Franci says August 04, 2024 at 10:15 am Hi Leslie, in what size baking tin did you bake and for how long? And what temperature? TIA 🙂 - Paula says April 14, 2025 at 11:14 am I am going to make this because it does sound like it's the best. However, heavy cream and heavy whipping cream are 2 different things. Heavy cream will not whip up into whipped cream. You have to use heavy whipping cream. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12677) - A. Ali says November 23, 2024 at 11:33 am Hi Zoha, Quick question. If I have a little under than 4 blocks of cream cheese, would that still work for the recipe? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10609) - Shirley says December 24, 2024 at 1:34 pm what can substitute whipping cream if none available? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11476) - Ronald J Smith says May 18, 2025 at 3:33 pm it's been awhile since I made cheesecake last one I made was 6 years ago plain cheese cake , strawberry cheese cake oatmeal cheese cake and my award winning chocolate turtle cheese cake too much distraction and passing of close friends, family...I need to get back in the mood ..being in another atmosphere [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13115) - Milena says November 27, 2025 at 5:38 pm Where in the recipe does it say to add cornstarch ? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16067) - Zoha says November 28, 2025 at 5:16 pm Hi! This is mentioned above the video - i used to add cornstarch but don't add it anymore. It's not required 🙂 - Ayesha Shahid says March 20, 2025 at 1:52 pm Making this tomorrow!! If I wanted to add biscoff on top would I do it before or after the cheesecake sets? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12510) - Sarah says May 08, 2025 at 11:05 pm I have made it thrice. it's a favourite and loved by everyone in the family. Thanks for the recipe 😘 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12876) - Zoha says May 09, 2025 at 5:58 pm Thank you so much, Sarah\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12964) - Penny Notarnicola says September 10, 2025 at 4:25 am Hi , can I bake this cheesecake in mini removable pans? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14535) - Katrina Longmire says December 07, 2025 at 6:27 pm I followed the cheesecake recipe. The only difference was my crust. I used the Biscoff cookies instead. Let me tell you this was the creamiest, tall and delicious cheesecake I have ever made. I baked it for 70 minutes. It was jiggly in the middle. I let it sit out for 2 hrs. before placing it in the fridge. It was a perfect set after the 12 hour wait. I have picture to share, but there was no option to share. Thank you for the recipe Zoha.🥰 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16172) - Zoha says December 09, 2025 at 1:17 pm AMAZING AMAZING AMAZING thank you, Katrina\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16197) - Liri says August 05, 2025 at 2:11 pm Was going great, but right after I took it out of the oven for 80 minutes, my whole crust was burnt. Tasted like damn char. One star. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14118) - Ella says August 29, 2025 at 1:54 am That sounds like an error on your part, so your rating is unfair. Did you set the oven at the wrong setting? I've made countless cheesecakes in my business and that has never happened, even when I didn't bake in a water bath. Even if you over-baked it, it wouldn't happen, and Zoha's instructions wouldn't result in your base burning. It sounds like an oven error. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14317) - Ash says December 23, 2025 at 2:31 pm Definitely. Some people aren't capable of admitting they are at fault. I've made this cheesecake 4 times so far and with different crusts like biscoff cookies and chocolate graham. It's quite literally the perfect recipe if you follow directions\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16378) - Alanis says August 28, 2025 at 6:09 am hi i was just wondering what the nutritional numbers are like calories per slice/serving and stuff like that. also I did end up making it and it turned out perfect!! its amazing\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14314) - WINDY FRANKS says October 05, 2025 at 10:09 am hi, how would I make the this reciepe using 6,8,10,12 in pans? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14692) 2. Asma says March 18, 2023 at 6:12 am This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-34) - Zoha says March 18, 2023 at 5:16 pm Thank you SO much!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-70) - Iffy says February 26, 2024 at 1:58 pm Do you have any suggestions on how to set the cheesecake if I would like to make it without cornstarch? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2686) - Zoha says March 10, 2024 at 5:26 am Hmm I haven't tried it myself but you might be able to use plain flour [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2841) - Jamie Lynn says August 02, 2024 at 7:19 am Woukd it be ok to use 18% cream instead of heavy cream. or does it need to be whipping cream which is 35% in 🇨🇦 Thank you - Zoha says September 03, 2024 at 11:51 pm Whipping cream\! - Milena says November 27, 2025 at 5:44 pm Where does it say in your recipe to use cornstarch? - Marcie says August 18, 2024 at 5:28 am I’ve never used cornstarch in a cheesecake\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-7640) - Zoha says September 03, 2024 at 11:34 pm A small amount helps add a little stability to the batter 🙂 - Roderick says September 22, 2024 at 3:19 pm I just came across this recipe by chance ( the photo made me very hungry!). I will try this soon, I’ve made several different kinds of cheese cake…not that I’m a great baker, but i have used another recipe that uses a bit of cornstarch to the cheesecake recipe and i think it adds a very velvety texture to the cake…definitely makes it feel more luxurious…..can’t wait to try this when i return to North America! …currently in Japan where cream cheese is VERY EXPENSIVE\! - Chanel says October 13, 2024 at 10:19 am I have used flour in other cheese cakes and it's worked fine. You can also used Arrow Root. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9317) - Jaz says August 17, 2025 at 3:45 pm Do you have to chill it overnight? Or will the 2-3 hours be fine? I want to make this all and eat it in the same day. Thanks\! - Luz says March 21, 2025 at 11:09 am Exactly which ingredients need to be room temp? Making this soon and I want to make sure I get it right 🙂 I’m assuming eggs and cream cheese need to be room temp? Anything else ? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12518) - AnnMarie B says June 15, 2025 at 5:16 pm the cheesecake came out delicious. the only problem I had was when I cut the cake the crust stuck to the parchment & i buttered the parchment. any ideas? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13595) - Zoha says June 16, 2025 at 4:42 am Hi there! In my experience this mostly happens when the parchment paper isn't the best quality and is prone to ripping. What parchment did you use? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13602) - Dori says February 03, 2026 at 8:52 am My husband and I love cheesecake so much that instead of regular cake at our wedding, we had an array of cheesecakes! I made this for his birthday last year and it was soooo good!! thank you for sharing this with the world\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17348) 3. Ayma Malik says March 18, 2023 at 6:13 am I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-35) - Zoha says March 18, 2023 at 5:16 pm That's exactly how I feel about this cheesecake! Thank you for enjoying it\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-69) 4. Miral says March 18, 2023 at 9:57 pm I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-75) - Zoha says March 19, 2023 at 2:41 am That makes me SO happy! Thank you for giving my recipe a shot. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-76) - Lav says December 22, 2023 at 4:51 pm "release the cheesecake from springform edges using a butter knife (don't open the edges yet!)" This is unclear to me. Does this mean don't open the latch yet? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1658) - Stephanie Sze says January 04, 2024 at 6:23 pm Ya it means just use the knife to separate the cake from the rim, but dont open the spring yet [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1885) - Zoha says January 05, 2024 at 2:11 pm Yes exactly! Thanks, Stephanie. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1901) - Zoha says January 05, 2024 at 11:45 am Yes, please don't open the latch. You are just supposed to run a knife around the edge so the cheesecake does not crack as it cools. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1895) - Camelia says March 29, 2024 at 1:14 am Hi, could I use Neufchâtel cheese instead of cream cheese, or even do half cream cheese/Neufchâtel? I hear a lot of people say it makes a better cheesecake, or do you recommend just sticking with cream cheese? Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3423) - Zoha says April 16, 2024 at 5:23 pm I'd recommend just using cream cheese 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4269) - Camelia says April 20, 2024 at 3:22 pm Okay, thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4396) - Camelia says April 21, 2024 at 6:36 pm I made this cheesecake just how you said to and it was the absolute best. I have struggled with finding a good cheesecake recipe and this one is absolutely perfect. Thank you for sharing this\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4418) - Zoha says April 22, 2024 at 5:05 pm So glad to hear that, Camelia! Thank you 🙂 5. Nazeema says March 20, 2023 at 12:47 am It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already.... [Reply](https://bakewithzoha.com/best-cheesecake/#comment-102) - Zoha says March 20, 2023 at 2:13 pm It will be a MASSIVE hit on your eid menu! Thank you Nazeema\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-125) - Tasneem says December 05, 2024 at 5:58 am can i change sour cream to yogurt? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10939) 6. Aya says March 28, 2023 at 6:46 am I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-189) - Zoha says March 29, 2023 at 2:06 am Yayyyyy!!! I am SO glad to hear that! Also, what a beautiful name 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-194) 7. Kristen says April 08, 2023 at 6:35 am I’m trying to convert the 190 g of gram crackers. I wasn’t sure if you had a better measurement into cups or approximately how many full crackers would be needed? I’m looking forward to making this!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-277) - Zoha says April 10, 2023 at 4:58 pm Thank you Kristen! For an estimate, 1 full sheet of graham crackers is ~15g, so this would be 12-13 full sheets. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-286) 8. Rose says April 10, 2023 at 1:44 pm Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-280) - Zoha says April 10, 2023 at 4:56 pm Yay!!! Thank you SO much Rose, I am so happy you enjoyed this recipe as much as I do! I don't think I've made this one with oreo crust - how did it taste? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-283) 9. Eena says April 12, 2023 at 2:02 pm Hi, can you use this recipe for making individual mini cheesecakes too? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-304) - Zoha says April 12, 2023 at 2:36 pm Hi Eena. Yes, I have seen people do that! Just make sure you reduce the baking time (likely 10-20 minutes depending on how big they are). [Reply](https://bakewithzoha.com/best-cheesecake/#comment-305) 10. Deb Everett says April 14, 2023 at 6:01 pm Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-325) - Zoha says April 14, 2023 at 8:51 pm Yay, thank you so much, Deb! I am so pleased to hear you enjoyed this cheesecake just as much as I do. I too will never try a different cheesecake recipe again 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-333) - Deb Everett says April 26, 2023 at 4:38 pm I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder . [Reply](https://bakewithzoha.com/best-cheesecake/#comment-437) 11. Gen says April 24, 2023 at 6:40 pm Hi Zoha I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0( It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake? Looking forward to any of your suggestions… [Reply](https://bakewithzoha.com/best-cheesecake/#comment-402) - Zoha says April 25, 2023 at 12:59 am Hi Gen! Thank you for trying this recipe. My recipe uses a conventional (no fan) oven, not a convection oven (this is specified in the instructions, too). That's probably why you are getting a brown cheesecake as fan ovens run hotter. I recommend turning off the fan and then following these directions\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-411) 12. Deb Everett says April 26, 2023 at 4:41 pm I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder . [Reply](https://bakewithzoha.com/best-cheesecake/#comment-438) - Zoha says April 27, 2023 at 1:16 am Aw, I'm sorry Deb! I agree that a hand mixer gives you a bit more control, with a KitchenAid it's easier to overmix. A 10" pan shouldn't be too different, though\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-441) 13. Chatha Assal says May 17, 2023 at 6:47 pm Hi zoha hope you are doing well. I tried your recipe and it was phenomenal ! I was wondering what would be the baking time if iam baking this batter in cupcakes pan. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-498) - Zoha says May 25, 2023 at 7:22 am Thank you so much, Chatha! I have personally not tried these as cupcakes. Perhaps around 15 minutes? You will have to check for doneness using the signs I have shared. And the good thing is, you can do 1 test cupcake and see what time works best! If you make them, let me know too\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-530) 14. Shahzaib says May 28, 2023 at 10:42 am [Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.](https://masalapk.com/mini-basque-burnt-cheesecake-calories/) [Reply](https://bakewithzoha.com/best-cheesecake/#comment-541) - Zoha says June 07, 2023 at 12:18 pm Thank you so much Shahzaib! Glad you enjoyed my Basque cheesecake recipe 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-570) 15. Emily says June 12, 2023 at 3:53 pm My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also - my 9" pan was missing it's bottom, so I used a 10" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-582) - Zoha says June 21, 2023 at 12:21 pm THANK YOU so much, Emily!! It makes my heart sing when I read comments like this - thank you for trusting and trying my recipe, I am SO happy you liked the cheesecake just as much as I do\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-619) - Fathima says May 30, 2024 at 2:30 am It’s the Best cheese cake ever!!!\! So creamy and luscious! Thank you so much for sharing the recipe [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5534) - Zoha says July 10, 2024 at 1:05 pm :') Thank you so much\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6600) 16. Raazia says June 15, 2023 at 7:30 pm Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it's the best cheese cake recipe. I've made it twice now, amazing results with guests having multiple servings\! I'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? Maybe substitute some heavy cream in the recipe with some mango puree? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-594) - Zoha says June 21, 2023 at 12:15 pm Thank you so much for the wonderfully kind comment, Raazia!! \<3 I am testing a mango version for this cheesecake and hope to share it soon. It is not as simple as replacing some of the cream with mango, as mango adds more moisture and it impacts the firmness of the cheesecake. Stay tuned\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-610) 17. Akruti says June 17, 2023 at 5:35 pm Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I've tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-596) - Zoha says June 21, 2023 at 12:14 pm Hi there! Thank you so much! If you want to halve the recipe, you have 2 options: 1) halve everything and use a 6 or 7" pan; baking time will likely be around an hour but I haven't tested it myself; 2) halve the cheesecake filling but keep the crust quantities the same and bake in a 9" pan for ~50 min; this will make a thinner cheesecake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-608) 18. Afsheen says July 03, 2023 at 2:40 pm This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it! This recipe is definitely going into my permanent cookbook! Thank you, Zoha!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-653) - Zoha says July 06, 2023 at 2:08 pm YAYYYY!! Thank you so much Afsheen! It makes my heart so happy when people love this recipe as much as I do 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-658) 19. Nissrine says September 09, 2023 at 11:56 am Made it today for my family and it was AMAZING!!!!! Loved it?? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-879) - Zoha says September 14, 2023 at 2:30 pm Always so happy when people try this recipe! \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-898) 20. Mehjabeen says September 19, 2023 at 9:51 am Hi can i make this i have everything but no cream and no sour cream? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-907) - Zoha says September 26, 2023 at 2:36 am Unfortunately you do need those ingredients for this cheesecake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-914) 21. 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Jessica says November 27, 2023 at 6:51 am This is incredible! Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1352) 25. Lisa Williamson says December 02, 2023 at 10:17 pm Sounds good but the picture looks underdone. I like mine a little firmer than that. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1431) - Chantal says December 03, 2023 at 3:26 am I guess just move on or cook it longer??‍♀️ It’s even in the recipe notes. I mean why bother bringing that up if you didn’t even take the time to read the recipe? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1437) 26. Chantal says December 03, 2023 at 3:22 am This cheesecake has that exact texture that I love in a cheesecake!!! I don’t like the dry texture kind so I am so happy I found this recipe ❤️. Could you tell me if you baked it in a regular oven or convection oven because I have a convection oven and the baking and timing is so different and the last thing I want in the end result is a dry texture so I always have to adjust the temperature in a recipe if the person used a regular oven. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1436) - Becky says May 05, 2025 at 5:50 pm Second line of Instructions says to use conventional, not convection, very clearly: "Preheat oven to 350F (conventional)" Zoha also confirms the same in two separate comments. I mean why bother bringing that up if you didn’t even take the time to read the recipe? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12785) 27. David says December 10, 2023 at 2:08 pm Can I make this recipe in an instant pot (pressure cooker)? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1519) 28. Dianne says December 20, 2023 at 10:34 am the eggs are crossed off, but checked, so do we add eggs? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1627) - Zoha says January 05, 2024 at 11:46 am You likely checked them off yourself (the list of ingredients works like a checklist). So yes, add eggs 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1897) 29. lemay pascal says December 26, 2023 at 4:13 am Dont know why but it was a disaster. Worst recipe i did. I use to make cheesecake using my recipe and never got wrong but this one is a magistral flop. I took the cake from the oven thinking it was time to, the top was begining to toast after leaving more then the time on recipe, it was still a little bit jello like but i had to take it off the oven. After a little cool down i took it off the mold and after 3-4 min the cake collapes. 4 brick of cheese in garbage [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1692) - Zoha says January 05, 2024 at 11:43 am Hi Lemay, the recipe clearly states not to remove the mold until after the cheesecake is set overnight in the fridge (you have to just run the knife around the edges of the pan so the cheesecake doesn't crack as it cools). If you remove the mould after a "little cool down" of course the cheesecake will collapse, it has not cooled down and set yet. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1894) 30. Zoha says January 05, 2024 at 2:14 pm That means so much to me 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1915) 31. Ed says January 09, 2024 at 4:49 pm Can this cheese cake be frozen? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-1986) - Zoha says January 13, 2024 at 5:42 pm Hi Ed! yes, you should be able to freeze it like other cheesecakes. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2085) 32. Amelia Forte says February 11, 2024 at 1:08 pm made this for a group of people and everyone loved it. it was the best cheesecake I have ever made. I can't imagine another one being better than this. I made a homemade blueberry topping for it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2466) - Zoha says February 21, 2024 at 3:20 am Thank you SO much Amelia!! Really glad you like the cheesecake as much as I do\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2594) - Lyba Zafar says May 09, 2025 at 3:40 pm This is my go to recipe .. i loved her recipe .. each and everything is perfect .. if you wanna try anything and you are not a baker . Bake with zoha is your person❤️ [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12921) - Zoha says May 09, 2025 at 5:49 pm This means everything to me! \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12926) 33. In Sook Diamond says February 14, 2024 at 5:32 pm This cheesecake is so good, I wish I could leave 4 reviews - one for each member of my family that squealed "MMMM!!" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2492) - Zoha says February 21, 2024 at 3:15 am woop woop woop!!!! THRILLED that you tried the recipe and your family loved it as much as I do!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2586) - Zuhairah says December 18, 2025 at 6:46 am hi zoha want to make 1.25 recipe so will use 5 block cream cheese how much longer do you think I would need to bake it longer and also will it be safe to just remove it from the oven after it's the bake time is over. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16322) 34. MOLLY says February 23, 2024 at 4:59 pm This really is "The best cheesecake " Thank you for this recipe, great instructions and tips. The best I've ever made. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2667) - Zoha says March 10, 2024 at 5:27 am Thank you so much, Molly! Really happy to hear that 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2846) 35. Sushmithaa says February 24, 2024 at 7:00 am Hello Zoha, Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as "BEST CHEESE CAKE" cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings. Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat. Any help in this regard is highly appreciated. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2673) - Zoha says March 10, 2024 at 5:27 am Thank you Sushmithaa!! If you want to make an eggless cheesecake, check out my no bake cheesecake recipes\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2845) - Zoha says October 07, 2025 at 6:00 pm Thanks so much! For an egg free cheesecake, I recommend checking out my no bake cheesecake instead \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14735) 36. Penny Trevena says February 29, 2024 at 1:21 am The most incredible cheesecake I've ever had/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious & creamy, with a similar consistency to a fridge cheesecake - love, love, love!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2725) - Zoha says March 10, 2024 at 5:24 am YAY!!! That's exactly why I love this recipe. I can't have any other baked cheesecake now, I don't like their texture. This one is the creamy dream 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2836) 37. ACR says February 29, 2024 at 8:23 pm Hi! Can i use yoghurt instead of sour cream? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2728) - Zoha says March 10, 2024 at 5:23 am No, I do not recommend that. I do have a recipe for homemade sour cream\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2834) - Gina K says October 07, 2024 at 5:20 pm Did you try using the yogurt anyways? I have the same predicament atm & was wondering why it can’t be substituted…and how it came out using yogurt. Might try anyways 🙃 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9113) - Zoha says October 07, 2024 at 5:26 pm Let me know if you try with yogurt 🙂 Yogurt just has a much stronger flavor and is more watery than sour cream, which is why I don't recommend it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9116) 38. Gigi says March 06, 2024 at 5:56 am First of all, I am an experienced baker. I bake all the time and my husband (lucky man!) gets to try all of my yummy food. But he is a tough critic and I like that because I know when he approves, it really is good. Well, he was amazed at how good this cheesecake was. I have made it a few times and everyone who eats it has this look on their face like they've gone to heaven! Thank you for sharing it. I love your other recipes too. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2780) - Zoha says March 10, 2024 at 5:21 am Thank you so much for the wonderful comment, Gigi!! That is exactly how I feel about this cheesecake. It is truly unbelievable\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2825) 39. Rimsha says March 09, 2024 at 10:45 am AMAZING RECIPE!!! Always always a crowd pleaser\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2803) - Zoha says March 10, 2024 at 5:20 am One of my all time favorites \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-2820) 40. shahzeb says March 16, 2024 at 2:10 pm so light and yummy 🤤 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3064) - Zoha says March 24, 2024 at 9:07 pm \<3 thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3272) 41. Herum says March 21, 2024 at 1:02 pm If this recipe and this cake had more than a 5 star rating, I would give it just that. I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!\! Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3171) - Zoha says March 24, 2024 at 8:57 pm This comment warms my heart! Thank you SO much, Herum! I feel the exact same way about this cheesecake 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3250) 42. Aisha says March 27, 2024 at 1:40 pm Hi, Thank you for the recipe. What temperature would I bake this at in a gas oven and how long for? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3368) - Zoha says April 16, 2024 at 5:25 pm I use a gas oven - same instructions [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4278) 43. Jessica Martin says March 29, 2024 at 12:59 pm can you use a different plan like I was thinking of a 13 × 9 baking dish for a large group [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3440) - Zoha says April 16, 2024 at 5:22 pm Hmm - i have never baked a cheesecake in that kind of pan but think it should work. The only thing is then you will need to double the quantities [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4267) 44. Dorinda Jones says March 31, 2024 at 4:45 pm This was a hit! Perfect consistency. Loved the creamy texture. First time I was able to get one baked in a water bath without it seeping into the pan. I found a silicone pan to set it inside in the water bath. Definitely on my list of go to recipes. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3518) - Zoha says April 16, 2024 at 5:17 pm So thrilled to hear that, Dorinda! Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4256) - Kat says December 08, 2024 at 7:19 pm Im so proud of myself! My cheesecake didn't crack!!!! Crossing my fingers its good. It's in the fridge right now. Lol can't wait to eat it tomorrow. For next time can i add more graham crackers because i love it with more crust 😂 if i do what's the measurements pls? Oh and for cooling in the fridge with cover or no? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11029) 45. Carissa says March 31, 2024 at 5:38 pm This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious! I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3521) - Zoha says April 16, 2024 at 5:16 pm Thank you so much! Your crust sounds absolutely delicious [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4255) 46. Dania Mohsin says April 07, 2024 at 6:04 pm I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added. A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust. But overall, love the recipe and can’t wait to make it again\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3792) - Zoha says April 16, 2024 at 5:04 pm Thank you for trying the recipe! And I love how you're adapting the recipe based on your preferences 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4216) - SR says November 09, 2024 at 6:53 am How can I make this cheesecake eggless? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10267) 47. Aya Basem says April 07, 2024 at 8:29 pm This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3799) - Zoha says April 16, 2024 at 5:01 pm YAY! Thank you so much, Aya [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4211) 48. Rani says April 08, 2024 at 5:39 am This is the absolute best cheesecake I've ever made! (and I bake ALOT) I can't wait to try your other recipes...thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3821) - Zoha says April 16, 2024 at 4:59 pm Warms my heart to read that! \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4200) 49. Kayla says April 09, 2024 at 1:02 am Truly the best cheesecake I’ve ever made. Easy recipe to follow. I never knew a cheesecake could be this creamy and delicious. Took it to a dinner and everyone went nuts over it!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-3852) - Zoha says April 16, 2024 at 4:54 pm Thank you so much, Kayla! Glad you like it as much as I do \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4184) 50. Carrie says April 13, 2024 at 2:28 pm Making this for my son’s birthday, but wanted to bake in my convection steam oven, any suggestions? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4042) - Carrie says April 14, 2024 at 10:04 am Baked in the steam oven and turned out perfect and yes this is by far the best cheesecake I have ever made and I make them regularly\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4069) - Zoha says April 16, 2024 at 4:34 pm WUHU!! Thanks Carrie\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4158) - Zoha says April 16, 2024 at 4:49 pm Convection ovens are tricky as they tend to over bake things. If you don't have a choice, make sure to reduce the temp by 25F [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4163) 51. Holly says April 14, 2024 at 3:09 am I followed the recipe to a T,and it's the best cheesecake we have ever tasted! I will never use any other recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4054) - Zoha says April 16, 2024 at 4:48 pm I am so incredible honored to hear this 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4162) 52. Heather YKW says April 27, 2024 at 6:52 pm I made this recipe the week before last. It was the first cheesecake I ever made, as I'd been intimidated for years. Let me tell you, this is not only the best cheesecake I've ever had, but it was so simple and stress free to make! I highly recommend this recipe. I have added it to my recipe box and will refer back to it religiously. Thank you for this\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-4570) - Zoha says July 10, 2024 at 1:46 pm Thank you so much for trusting and reviewing my recipe, Heather\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6702) 53. Tracy Nelson says May 18, 2024 at 12:14 pm My 17 yo son requested cheesecake for his birthday. I’ve never made one, so I searched for an easy to follow recipe and came across this one. We made it together last night and will enjoy for his birthday tonight. I can’t speak on the taste yet, but if it’s anything like it looks, it will be amazing! I wish I had watched the video prior to making it. I would’ve pushed the graham cracker crust up the sides a bit more. I’ll add the whipped cream topping before serving. Thanks\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5190) - Zoha says July 10, 2024 at 1:15 pm Thank you for trying my recipe, Tracy! I hope you loved it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6637) 54. Dana says May 20, 2024 at 1:11 pm Love this recipe so easy to make One question if I made the cheesecake early in the day do I still need to let it cool in the fridge overnight or can I let it cool until the night then serve it ? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5261) - Zoha says July 10, 2024 at 1:14 pm I recommend at least 10 hours in the fridge to be on the safe side\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6634) 55. Brianne says May 26, 2024 at 6:07 am I’ve been making cheesecakes for 17 years now and this recipe, hands down, is the best by far! The flavor is divine and it is so creamy all the way through. I was recently diagnosed with celiac, so I used a gluten free crust and I couldn’t even tell it was gluten free. So glad I came across this recipe! Thank you!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5406) - Zoha says July 10, 2024 at 1:10 pm AHHHHHHH I literally cannot explain the joy I feel reading this!! Thank you so much\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6621) 56. Stacy says May 27, 2024 at 11:03 am I made this using lactose free cream cheese and splenda instead of sugar. I also made the crust using Biscoff biscuits instead of graham crackers. Everything else was the same. It baked and set up perfectly, didn't crack, and everyone absolutely LOVED it! Thank you for this recipe, I has definitely earned a place in my recipe box\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5441) - Zoha says July 10, 2024 at 1:09 pm Love this so much and so happy that everything worked out for you even with all the substitutions 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6618) 57. Mahrosh A says May 29, 2024 at 10:28 pm Absolutely worth the time! such an easy recipe and yet the most perfect one\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5519) - Zoha says July 10, 2024 at 1:07 pm You made my day \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6609) 58. Lorigay Laskin says June 04, 2024 at 2:52 am I recently started baking- mostly cookies cause I always mess cakes up - decorating not baking. Anyway, I saw this recipe and it intrigued me. This IS THE BEST cheesecake recipe amd it was so simple to follow. Will be making more of them in the future. Thank you for making me look so good. 💐💐 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5665) - Zoha says July 10, 2024 at 12:59 pm Awww, this comment makes me so happy. Thank you so much, Lorigay\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6574) 59. Alisya says June 11, 2024 at 2:50 am I finally made the cheesecake! it’s sitting in the fridge and halfway finished and I’m literally at the supermarket right now getting more ingredients to make another one lol! I did have some issues with my oven and the cheesecake browned on the top but it’s still super creamy and delicious! I’ll adjust my oven temp next time hehee tyy for the recipe Zoha! \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5775) - Zoha says July 10, 2024 at 12:49 pm hahaha I love this comment so much! Welcome to the cheesecake life :') [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6555) 60. Laura Pierce says June 12, 2024 at 10:27 am Why would you give the American measurements for the cheesecake and not the crust?? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5794) - Zoha says July 10, 2024 at 12:48 pm Because not every quantity converts into an american measurement accurately [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6553) 61. Mariel says June 17, 2024 at 1:54 am I am DEFINITELY going to make this recipe in the next couple of days - looks STUNNING\! One question - I prefer to use coconut sugar or maple sugar - would you have any suggestions for using either of these alternative sugars in this recipe? Thanks so much. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-5874) - Zoha says July 10, 2024 at 12:43 pm Hi Mariel! I have not used those sugars in this recipe so I can't really say for sure. I think the amount should be the same - the question is whether they will dissolve as easily. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6541) 62. Valerie Robertson says July 04, 2024 at 9:42 am I am going to make this for my husband's birthday this week. He is Celiac (Wheat gluten intolerant). I was wondering if fruit can be added to the batter and what kinds? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6331) - Zoha says July 10, 2024 at 12:32 pm Hi Valerie! I don't recommend adding fruit - it will release moisture and affect the texture of the cheesecake. Instead, add fruit on top! Check out my Strawberry Cheesecake Recipe which does that [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6514) 63. M says July 12, 2024 at 5:55 am Hi zoha! Could you please test out a recipe for a smaller quantity(half or quarter) [Reply](https://bakewithzoha.com/best-cheesecake/#comment-6759) - Kathleen says September 30, 2025 at 6:35 am I use 1/4 of this recipe to make a small batch of cheesecake bars. I use a 9-inch pie pan. Turns out great. I skip the water bath and just remove from oven when done (about 20 minutes). I let it cool at room temperature for about 1/2 hour, the refrigerate. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14655) 64. Betty Reck says July 29, 2024 at 11:51 am Would you recommend doubling for a 12 inch spring form pan? and how long on the baking time? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-7137) - Zoha says September 03, 2024 at 11:57 pm a 12" pan is nearly twice as much volume as 9", so yes. However, I can't really comment on baking time as it's not something I have tested. My guess is it would be maybe 5-10 min longer [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8172) 65. Keerthy says August 01, 2024 at 11:13 am Hi Zoha, I want to make the cheesecake in a 6 inch pan as thats what i have with me, so if I do half the recipe, for how long do I need to bake the cheesecake? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-7203) 66. Franci says August 04, 2024 at 12:21 pm Hi Zoha If I want to bake this cheesecake in a 8 inch springform pan, how long would the baking time be? TIA [Reply](https://bakewithzoha.com/best-cheesecake/#comment-7278) - Zoha says September 03, 2024 at 11:48 pm This batter will be too much for an 8" pan, so I have not tested that and cannot really give you a proper recommendation. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8150) 67. Holly says August 08, 2024 at 4:19 pm My family loves New York cheesecake. The two fanatic connoisseurs both stopped after the first bite and said with a stunned look on their faces, "Oh, wow. We have not known cheesecake until now." Thank you for this amazingly delicious recipe. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-7416) - Zoha says September 03, 2024 at 11:41 pm I will never get enough of these kind of reactions. Thank you so much for sharing your experience with me!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8134) 68. Heba says September 06, 2024 at 12:41 am hey zoha ! love your recipes and i follow them blindly . i am new to baking and have no clue about creams and ingredients. could u pls tell me which brand or type of cream (as u have used heavy cream) is advised for ur followers in pakistan. i love cheesecakes and i am super eager to try ur recipes. i have thought using ur sour cream recipe for making the sour cream bt I'd appreciate if y could elaborate on what brands or product to use for ur beginner bakers in pakistan as i have zero knowledge. Thank you [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8298) - Zoha says September 10, 2024 at 4:03 pm Hi Heba! For inside the cheesecake you can use the thick cream we get in Pakistan. For the topping you will need whipping cream but that is optional. I am not really well aware of Pakistani brands, unfortunately, as I haven't baked there in over a decade\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8416) 69. Kat Teutsch says September 09, 2024 at 3:35 pm amazing recipe, turned out perfect and I actually only ended up using 16 Oz of cream cheese! question though, it definetly would've overfilled the 9 inch pie pan I had, as it was too much even with half the amount of cream cheese. why was that? did I do something wrong? thanks 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8382) - Zoha says September 10, 2024 at 3:58 pm Glad you liked it, Kat! That's very strange, my pan never overflows even though it's only 2" tall. How tall is your pan? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8406) 70. Lana says September 22, 2024 at 11:19 am hi i forgot to let my cheesecake sit 2-3 in room temp i put it in the fridge 20 mins after taking it out of the oven is it ok? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-8781) 71. Mia Koob says October 04, 2024 at 7:13 pm I just wanted to say this is 100% the best cheesecake recipe! I have made it multiple times and it never fails! I do want to ask one thing however, I wanted to make a blueberry cheesecake and was wondering if you think the addition of frozen blueberries would affect the batter while baking? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9050) - Zoha says October 07, 2024 at 5:30 pm Thank you Mia!! Yes, adding any fruit to the batter will affect the texture as fruit releases a lot of water. I recommend making the cheesecake as it is and topping with a blueberry compote instead [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9131) 72. Nancy says October 05, 2024 at 10:53 am I made not one but two for a big birthday party and both of them were \chef’s kiss\! Between the rave reviews and your clear directions I went with this recipe and I am so glad I did! Followed all your directions & tips exactly and it was perfect- twice! Will be my special occasion go to! Thank you, Zoha\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9060) - Zoha says October 07, 2024 at 5:29 pm This means the world to me. Thank you so much Nancy\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9126) 73. Franklin says October 06, 2024 at 6:57 pm WHAT A FANTASTIC CHEESECAKE!!! I CAN'T WAIT TO MAKE THIS FOR YEARS TO COME!!\! MADE THIS FOR MY 10TH WEDDING ANNIVERSARY AND EVERYONE LOVED IT. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9086) - Zoha says October 07, 2024 at 5:27 pm AH thank you Franklin! And happy Anniversary 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9121) 74. Annie Charlebois says October 12, 2024 at 4:27 am It is Canadian Thanksgiving this weekend. Our year to host the family. I’m not a baker. I’m just a home cook I can put up a mean turkey, ham & salmon with all the trimming Thanksgiving diner with my eyes close. But I can’t bake… I’ve just been diagnose celiac in the spring. I’m doing fabulous, adapting all my recipes. I just can’t count on guest to bring GF desserts this year☹️ I just made my very first cheese cake. 😁 It looks fabulously delicious!!! 😊 I can’t wait to try your other recipes. Thank you for the detailed step by step instructions. I followed this recipe like a science experiment 😂 I am storing it in the springform pan bottom still wrap in foil. And wrap the top of spring form with a parchemin paper piece held in place with a large elastic. So parchemin is not touching the cake. Hope that is ok. ? I can’t wait for the crowd reviews. On Monday October 14\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9270) - Zoha says October 31, 2024 at 8:34 pm Annie! how did it go!? I really hope you loved it 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9932) 75. Jo Masi says October 14, 2024 at 9:01 am WOW I came across your recipe while looking for a easy cheesecake to make for thanksgiving This weekend( Canada) I went and got all the ingredients. It was quite expensive, so I was really nervous that this would not turn out. I followed your directions and did everything just the way you said and there is a favourite cheesecake in my family now it was perfect and everybody is raving about how wonderful it is, I made a tart lime sauce, a caramel sauce and a raspberry sauce but honestly, it doesn’t need any sauce. It is absolutely Amazing Thank you [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9350) - Zoha says October 31, 2024 at 8:32 pm This makes all my work worth it. Thank you for trusting my recipe and I am so pleased you loved it\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9921) - Jo Masi says November 28, 2024 at 9:13 am I’m making 4 more in 6” pans for my friends for Christmas ♥️ this recipe [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10735) 76. Hina says October 15, 2024 at 8:12 pm Wow! This cheesecake was DELICIOUS! It’s been 3 days since I made it for the first time and since then I have been thinking about it. I can’t wait to make it again. My sisters and I kept referring to the Friends cheesecake episode as we were enjoying eating our cheesecake slices. The recipe is also very easy to follow\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9395) - Zoha says October 31, 2024 at 8:29 pm hahah, that's exactly what I think of when I eat this cheesecake! Thank you Hina\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9915) 77. Rose Palombo-Dharmoo says October 15, 2024 at 10:50 pm Hi Zoha I made your excellent Cheesecake for Thanksgiving and everyone liked it except it wasn't firm enough in the middle. Is it because it wasn't in the fridge long enough? I had it in the fridge for 9 hours overnight and then I took it to my cousins and we ate it 4 hours later. Their fridge was full so it was sitting in a cool garage for 4 hours. Also I had trouble taking the cheesecake off the base of the pan so I left it on the base and took it to my cousins that way. How did you remove it from the base without cracking the cake? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9402) - Zoha says October 31, 2024 at 8:29 pm I think your cheesecake became soft from sitting in the garage. You need to keep it very chilled so it stays the right texture. I find the crust easy to remove when the cheesecake is fully chilled and gently separate it using an offset spatula. But if you have trouble, you can just leave the base of the pan under the cheesecake and remove 1 slice at a time 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9913) - Kali says June 11, 2025 at 2:54 pm Hi! I'm making this for a party in a few days. Can I use convection bake? I read it cooks more evenly because of the fans. Or am I not supposed to? Thanks in advance\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13453) - Zoha says June 13, 2025 at 8:04 am Hi Kali! I recommend using no fan / conventional baking for this cheesecake. Fans can cause cheesecakes to heat too quickly and crack 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13481) 78. Rose Palombo-Dharmoo says October 15, 2024 at 11:11 pm Hi Zoha Also if I wanted to use a larger pan for a larger crowd like a 10" or 11" pan, how do I know how much more ingredients I need to add when making the cheesecake? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9403) 79. Shan says October 19, 2024 at 4:14 pm This turned out amazing when I made it. Thanks for the tip about the digestives. It was a huge hit and will be my go to cheesecake recipe. Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9496) - Zoha says October 31, 2024 at 8:22 pm Thank you Shan!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9894) 80. Nithya says October 26, 2024 at 7:48 pm What can I use instead of corn starch? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9660) - Zoha says October 31, 2024 at 8:11 pm Is there a specific reason you can't use cornstarch? That is my recommendation [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9858) 81. Mona says October 28, 2024 at 7:05 pm Best cheesecake ever! My family enjoyed it so much, it was my first cheesecake ever. I followed the recipe exactly and I made the strawberry compote from the other recipe to go with it. Definitely a keeper. Thank you so much for sharing. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9710) - Zoha says October 31, 2024 at 8:04 pm YAYYYY I am so incredibly thrilled to read this\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9845) 82. Rose Palombo-Dharmoo says October 29, 2024 at 7:59 am Hi Zoha Also if I wanted to use a larger pan for a larger crowd like a 10", 11" or 12" pan, how do I know how much more ingredients I need to add when making the cheesecake and how do I take off the Cheesecake off the base of the pan? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9737) - Zoha says October 31, 2024 at 8:02 pm I don't recommend using any pan that doesn't open up (i.e., a springform pan). A 10" pan will use the same amount of ingredients and have 3-5 min less baking time. I have not personally tested 11 or 12" pans so unfortunately I can't give you an exact recommendation for those. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9842) - Rose Palombo-Dharmoo says November 01, 2024 at 9:36 am Sorry thats what I meant springform 10/11/12". I will try the 10". Thank You so much\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9976) - Zoha says November 04, 2024 at 2:07 pm Best of luck!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10130) 83. Cal says October 29, 2024 at 11:35 am Hi Zoha! Can I please ask what was modified on this recipe? I made this earlier this year and loved it how it was then so I’m just curious what has been changed as the top of the page shows it was edited this month. Thanks for your insight\! C [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9744) - Zoha says October 31, 2024 at 8:01 pm Hi Cal! I updated with new images and slightly simplified a step, but there's no other change to the recipe 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9841) - Asma Amer says May 08, 2025 at 11:06 pm I have tried cheesecake many ways, but this is the best, most velvety, creamy and indulgent recipe of all. The cherry on the cake is the privilege to enjoy a slice made by Zoha herself. The best cheesecake hands down. Truly a five star recipe [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12877) 84. Arooj says October 30, 2024 at 12:53 pm Hi! I’m planning to make this over the weekend but don’t have any sour cream. Could you recommend anything that I can substitute instead? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9780) - Zoha says October 31, 2024 at 7:57 pm I have a recipe for homemade sour cream on the blog that you can check out\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-9836) 85. noama naeem says November 04, 2024 at 1:39 pm zoha, I'm dying to try this recipe but we are a small family. can I cut this recipe into a fourth, like just use one egg and use a six inch pan? will it recude the baking time? Also, I have removable bottom cake tins (<https://amzn.eu/d/gPebap5>). I think water can seep in. can I wrap around foil tightly and use this or instead use a pyrex dish? would either of the two work? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10124) - Zoha says November 04, 2024 at 2:13 pm Hi Noama! I would honestly recommend making the full batch and refrigerating / freezing the cheesecake for consumption later. I have meticulously tested for this size, pan and baking time, but can't really give you a sure recommendation for a quarter size as it's not something I have personally tested. My gut would be to use half the batter for a 6" pan, not a fourth, and keep the baking time around 70 min [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10149) 86. hJanjua says November 05, 2024 at 12:42 am Hey, I have recently started baking at home. I prefer to use homemade products. For example, I baked a cheesecake using homemade cream cheese. It was a simpler cheese cake recipe, but the cheesecake was great. My question is, as a replacement for heavy cream, would it be OK to use the malai we get from boiling fresh milk? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10172) 87. Ishrat zahid says November 06, 2024 at 2:33 am Hi Zoha , Quick question re the oven ….are we talking about a fan oven or no fan ? Thank you. Once I know ….i hope to make it asap. Thank you . Also as I am in Lahore ….i am likely to make my own cream cheese . Is there any advice re this in terms of the water content etc ? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10198) 88. Kathleen says November 07, 2024 at 7:42 pm Hi there, I want to make this for Thanksgiving. Can you please tell me why you're using vanilla essence instead of vanilla extract? I'd think you'd want to use real vanilla but maybe there's a secret here I don't know? Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10240) 89. loriann says November 17, 2024 at 10:01 pm Hello- this recipe sounds delicious and I am going to make it for Thanksgiving. How far in advance can I make it? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10479) 90. Natalie McNeill says November 25, 2024 at 7:21 pm Hi and recommendations for baking time with two cheesecakes in the oven? I am not sure how much longer to increase the bake time. Thank you \! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10653) - diana says December 11, 2024 at 9:58 pm I’ve split it into two pans before with a cook time of 50-55 minutes and it was perfect\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11103) 91. Lacy says December 04, 2024 at 8:39 am Hi Zoha! First just want to say this recipe is the best cheesecake I have ever had...made it the first time a few months ago for my husband's birthday and it was soooo yummy! Will definitely be a staple in our dessert arsenal. Quick question...We have a Christmas party coming up and would love to be able to make this into cheesecake bites. I find at parties people tend to gravitate towards finger foods, but would love to be able to share this deliciousness with our friends. Have you ever made it into bites? What adjustments would you suggest to the recipe and/or cook time to achieve? Thanks\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-10916) 92. Malak says December 12, 2024 at 6:41 am Hi Zoha, I’m giving this a try this weekend — I have a cheesecake recipe I’ve been using for years but your recipes have been such winners I’m going to try the cheesecake next. Question: how long in advance can I bake this ? I’m hosting this Sunday, can I bake it tomorrow as in 3 days in advance? Will it keep well? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11106) 93. Maria says December 19, 2024 at 1:37 am Hello, i so want to give this recipe a try, haven’t made a baked cheesecake before tho. A very important question, blocked cream cheese isn’t available where i live only the spread version is. Can i use that instead? Please reply. Thanks [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11276) 94. a says December 20, 2024 at 4:20 am hi, i really wanna make this for my dads birthday but cream cheese is expensive here so i'm scared of messing up lol. i've tried a bunch of your other recipes with great results so i'm hopeful for this one too. can i use whipping cream instead of heavy cream or will normal cream with 30% fat work? hope to hear from you soon\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11307) 95. Janet Flatau says December 23, 2024 at 7:10 am Fantastic recipe! The cheesecake is so light, creamy and delicious! This recipe is a keeper\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11437) 96. Steven Dunkin says December 25, 2024 at 3:34 pm Literally the best cheesecake I’ve ever had!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11498) 97. T says December 27, 2024 at 8:42 pm This was my first cheesecake in decades; and, while it was very good I feel it needs to be tweaked, for my taste. IMO, the addition of heavy and sour cream dilute the flavor and texture of the cream cheese too much. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11575) 98. Tooba says December 28, 2024 at 9:34 am I initially came across your cheesecake video on tiktok and came here for the recipe and it did not disappoint. This recipe is absolutely outstanding! I've made this cheesecake following your instructions twice and it was a hit both times. My cheesecake does not crack thanks to your tips and tricks. I am making it for the third time now 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11586) 99. Rose says December 28, 2024 at 10:30 pm Amazing!!!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11608) 100. N says December 31, 2024 at 4:57 pm Hi Zoha! I made the cheesecake for my parents wedding anniversary, and it was divine! So creamy, perfectly sweet, absolutely delicious. I did use gluten-free graham crackers. I decorated the cheesecake with leftover chocolate mousse I had from your chocolate chiffon mousse cake recipe. Thank you. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11675) 101. Teala says January 11, 2025 at 7:56 pm Thank you for an incredible recipe! This was my first time making cheesecake. I shared it with a group of friends and everyone was blown away by it, myself included. Very, VERY good. I look forward to making it again. Well done!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11896) 102. Deb Gearhart says January 12, 2025 at 5:05 am Could you advise how to increase recipe to make in 10 in pan? I’ve seen to multiple recipe by 1.5 times plus I’ve seen to multiple by 1.2 times. Thank you so much for your help \! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11908) - Zoha says January 12, 2025 at 3:57 pm Don't make any changes to the ingredient quantities, keep all the crust on the bottom (not up the sides), and reduce baking time by about 5 minutes 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-11920) 103. Kathleen says January 17, 2025 at 7:16 am This really is the best! Smooth and creamy, with just the right balance of tang and sweet. I made 1/4 the recipe in an 8-inch pie pan. I used a rimmed baking tray as water bath and placed a pie shield around the perimeter of the pie pan. Baking time was 30 minutes. Tip: since you need to buy cream anyway, don't bother buying sour cream. You can make your own with 1 cup heavy cream, 2 teaspoons lemon juice or white vinegar, and 1/4 cup milk. Stir together and let sit overnight. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12017) 104. Brian (again) says January 20, 2025 at 11:00 pm \* far superior. ...Although if I make it too often, my original spelling may be true too\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12037) 105. Glen R says January 21, 2025 at 12:51 pm I had to try this cheesecake recipe. I’d only ever had two cheesecakes that I ever liked, but our youngest wanted cheesecake for his birthday, so I had to make one. This turned out so well, that even the other “I’m not a cheesecake guy” loved it. Major hit all around. Perfect texture (not too light or dense), flavor (smooth, quite creamy), presentation (didn’t crack or turn brown) and ease of making the confection. The descriptions for each step were extremely clear, but the pictures and video added that much more clarity. Tips were a plus! You can’t go wrong with this lady. Tally up the third cheesecake I liked (and I loved this one)!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12039) 106. Jordy says January 26, 2025 at 8:33 am This recipe is so good! I’ve been so intimidated by cheesecake after one failed attempt years ago, and this recipe was the perfect one to get me back into it. The instructions were easy to follow and everyone loved it\! Thanks for sharing! I’m excited to try your chocolate cheesecake recipe next. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12070) 107. Dawn says January 31, 2025 at 2:53 pm This is the cheesecake recipe I have been searching for!! It’s perfect!! The texture is nice and firm but oh so creamy! All my family raved about it and said it’s the best cheesecake they have had! Followed the instructions to a T and couldn’t be happier!! Thank you, thank you for sharing this awesome recipe!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12116) 108. Terri S. says February 03, 2025 at 11:29 am Hi Zoha, I’m making this cheesecake recipe with teens in a girl school. I have 2 hrs. And we have commercial conventional ovens. I’m making 2 cakes. So question is after cheesecake is done and cools, I place them in the refrigerator (in their pans) until next day and “then” remove them from the pans. (If they are removed from the pans early morning and put back in the frig till evening “can they be eaten that night”??-instead of going 1 more night in the frig to set? I hope I’m being clear. Time schedule is: Friday bake 2-4 pm. Put in frig overnight till morning. Saturday morning release from pan, put back in frig till evening after dinner and eat at 6:00 pm. Will that work?? Thank you. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12156) 109. Pamela says February 04, 2025 at 8:12 am This recipe is my favorite cheesecake recipe ever. I think it’s the heavy cream that makes the difference. It is creamy and perfectly flavorful and moist. It’s the only recipe I use now. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12166) 110. Shaz says February 06, 2025 at 10:57 am This is truly the best cheesecake recipe I have tried!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12178) 111. Kathy says February 12, 2025 at 3:56 pm Made this for my daughter’s birthday and everyone said this was the best cheesecake ever. I have a feeling I will be making this every birthday\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12224) 112. Megan says February 14, 2025 at 5:06 pm Turned super delicious! Can’t wait to make again\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12252) 113. Tina W says March 05, 2025 at 7:49 pm This IS the best cheesecake I have ever made. Thank you for the awesome recipe! For the holidays I used gingerbread man cookie crumbs for the crust. It was amazing\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12394) 114. Jill Brown says March 07, 2025 at 11:08 am I bake constantly and this is literally the best cheesecake I've ever made. Love this recipe! I'm eager to try more of your recipes. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12400) 115. Jasmine says March 09, 2025 at 1:21 am Hello! My cheesecake ontop turned a golden almost dark brown like a basque cheesecake. I havnt cut into it yet, but did I do something wrong? I baked it at 350 convectional for 76mins [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12414) - Jasmine says March 09, 2025 at 1:29 am I meant 325\* [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12415) 116. Bonnie Rowley says March 11, 2025 at 11:42 am Can I use this recipe to make cupcakes? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12428) 117. Cora says March 11, 2025 at 8:06 pm Am I able to use whole fat yogurt instead of sour cream? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12431) 118. Glen R says March 16, 2025 at 5:48 am Best recipe I’ve ever made. The videos and pictures are quite helpful, even though the written instructions are very clear and easy to follow. Her description of the finished cheesecake seems to be an understatement, but I couldn’t describe the confection any better. My family raved about the cheesecake and several have asked for me to make it again. I would love to ask the chef if she has ever tried replacing the graham cracker crust with a gluten free option, perhaps with gluten free Oreos? My two GF daughters left the crust but fought over the cake. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12474) 119. Jacqueline L Reddy says March 24, 2025 at 5:47 am I've made this twice and it was amazing. I got rave reviews from my coworkers. I've been asked to make 2 for a work function. As a beginner baker I am nervous about doubling recipes. Will this one double up okay? Any tips? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12533) - nunya says April 09, 2025 at 12:56 pm Do you mean double the actual height or doubling and splitting into 2 pans? Not to sure about the timing of your looking to make it thicker? I'd think it would work, but you'd have to figure in the extra baking time and keep an eye on when it's set properly [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12651) 120. Ashley says March 26, 2025 at 2:26 pm I don't make full sized cheesecakes often so at the last minute I realized we had nothing large enough that would fit my spring form pan for a water bath. I decided to fill the biggest baking dish I had with hot water, put it on the bottom rack and let it steam up in there really good before I put the cheesecake directly above it on the middle rack. It worked well enough that the cheesecake was able to bake gently with plenty of moisture and no cracks. Now we just have to wait forever while it cools in the refrigerator. I used Lotus cookies for the crust so I left out the sugar in the crust and upped the amounts of crumbs and butter. Once you try Lotus cookies in place of graham crackers in a crust you never go back! It's not just for cookie butter flavored desserts and plays nicely with most flavors. Anyways, I plan on making a Dubai chocolate bar filling and chocolate ganache to pour on top of each serving. I already KNOW it's gonna be yummy period! I can't wait\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12550) - nunya says April 09, 2025 at 12:51 pm A water bath isn't really necessary imo. I just used a casserole pan filled half with hot water on the bottom rack. Also, baking at 325° really helps it bake gently anyway. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12649) 121. Kenny says April 04, 2025 at 2:57 am I’m not sure about this recipe as it didn’t turn out as hoped and I followed instructions to the letter. Sadly this is the one cheesecake I’ve made that didn’t turn out great. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12615) - nunya says April 09, 2025 at 12:52 pm In what way did it fail? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12650) 122. Jamie Bailey says April 06, 2025 at 10:41 pm Best cheesecake Ive ever had! I made it for my family and they are obsessed with it! The directions are easy to follow! Thank you for the recipe. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12631) 123. Paula says April 19, 2025 at 4:59 am I made this last night. While it says to completely cool overnight in the refrigerator I removed the latch from the springform pan after about 3 hours and it was fine. I did not add any sugar to the graham crackers as they are already sweet and I did use 1 1/4 cups of sugar and more lemon juice. I kept it in about 81 minutes, but the whole center part never firmed up. It's like a pudding. I also want to half it as it is too much for just 2 people. I read if you half it, you can put it in two 6 inch spring form pans. It is delicious and I'm sure other than the center part, the rest of it will firm up more. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12706) 124. Pattie says April 19, 2025 at 8:30 am I've made this cheesecake several times and I'm writing this review while I have one in the oven ! it's the creamiest cheesecake that I've made by far and I'm no novice when it comes to baking cheesecakes ,awesome recipe [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12707) - Zoha says May 07, 2025 at 5:45 pm Thank you so so so much Pattie\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12848) 125. kinga says April 20, 2025 at 5:00 pm THis recipe is excellent. Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12721) - Zoha says May 07, 2025 at 5:42 pm Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12837) 126. Debbie says April 22, 2025 at 11:08 am This was a huge hit at our home. I made it for Easter Sunday and ended up having to make another today (2 days later) because there was not any left over and all wanted more!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12728) - Zoha says May 07, 2025 at 5:41 pm Thank you Debbie, this means the world to me [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12830) 127. Brittany Lackey says April 27, 2025 at 4:37 pm Fantastic recipe! I wouldn’t change anything. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12751) - Zoha says May 07, 2025 at 5:34 pm Thanks so much, Brittany\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12813) 128. Tina says May 03, 2025 at 6:41 pm I have tried so many cheesecake recipes over the past 40 years and am always skeptical about others comments. This is THE best cheesecake I’ve ever had. It only gets better with each subsequent day. Thanks so much for sharing. My quest is over. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12775) - Zoha says May 07, 2025 at 5:28 pm Thank you so much, Tina, you made my day\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12797) 129. Maryam says May 08, 2025 at 9:20 pm Love love and just love 🤌🏻🤌🏻🤌🏻🤌🏻 it was sooooooo good. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12861) - Zoha says May 09, 2025 at 6:00 pm Yay\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12977) 130. Asma says May 08, 2025 at 9:31 pm Excellent recipe👌🏻 My go to for a cheesecake recipe\! Thank You\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12864) - Zoha says May 09, 2025 at 6:00 pm Thank you for the love\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12975) 131. BUSHRA KHAN says May 08, 2025 at 9:33 pm The best cheesecake recipe I have tried so far. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12865) - Zoha says May 09, 2025 at 5:59 pm Yay\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12974) 132. Zeba Hussaini says May 08, 2025 at 10:12 pm The absolute best cheesecake. As a cheesecake lover, once I made this recipe, no cheesecake compares!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12869) - Zoha says May 09, 2025 at 5:59 pm I completely agree\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12970) 133. Sidra Manzoor says May 08, 2025 at 10:26 pm best cheesecake recipe 😋 💫💫💫💫💫 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12871) - Zoha says May 09, 2025 at 5:59 pm Thank you Sidra\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12968) 134. anam says May 09, 2025 at 2:02 am literally THE BEST cheesecake everrrr!! my family is a fan\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12888) - Zoha says May 09, 2025 at 5:56 pm Made my day\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12955) 135. Muneeba Mir says May 09, 2025 at 3:43 am Fool proof recipe. My entire family loves this cheesecake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12896) - Zoha says May 09, 2025 at 5:55 pm :)))) Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12948) 136. Rose says May 09, 2025 at 4:35 am This is really the best cheesecake recipe I have ever made.Thank you for the recipe. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12900) - Zoha says May 09, 2025 at 5:54 pm Thank you so much, Rose\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12944) 137. a hasan says May 09, 2025 at 2:01 pm There most incredible cheesecake! Have stopped trying any new recipes. Must try\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12917) - Zoha says May 09, 2025 at 5:51 pm :') Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12929) 138. Humaira Gulzad says May 09, 2025 at 8:27 pm Hands down the best recipe I have tried in all my 20+ years of looking for the best cheesecake! The tips and tricks in the post make all the difference and I end up with a great cake each time [Reply](https://bakewithzoha.com/best-cheesecake/#comment-12989) - Zoha says May 11, 2025 at 7:16 pm Thank you SO much\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13015) 139. Norm.powell says May 17, 2025 at 8:18 pm made it hope it comes out ok.i forgot the lemon juice. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13110) - Zoha says May 27, 2025 at 8:32 pm Should be just fine\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13202) 140. Miranda Mielke says May 23, 2025 at 6:57 am ilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecakeilovecheesecake 💕 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13146) - Zoha says May 27, 2025 at 8:25 pm Hahahaha I feel this in my bones [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13181) 141. D. Mustafa says May 23, 2025 at 4:25 pm This recipe and directions are perfect. I used fat free honey graham crackers to bring the calories down a little. (LOL) I used store brand everything and lemon juice from a bottle and it was perfect. My husband wants it made again. perfect recipe thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13148) - Zoha says May 27, 2025 at 8:25 pm Aww thank you So much!!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13179) 142. Ashley says May 31, 2025 at 2:58 pm Hi Zoha\! Could you add fruit to this or a curd? Or would you suggest just adding it on top once it’s chilled? I’m excited to try this recipe!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13229) - Zoha says June 04, 2025 at 12:27 am Top with curd after the cheesecake is chilled! 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13279) - Kasia says June 04, 2025 at 7:48 am The best cheesecake recipe ever. I baked this for family, friends and I got so many compliments how good it is. I was wondering for how long to bake it and what temperature if I do mini cheesecakes from this recipe? Thank you Zoha !\! Your recipes never disappoints [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13334) - Zoha says June 13, 2025 at 8:18 am Thank you SO much, Kasia\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13539) 143. Dianne says June 04, 2025 at 4:43 pm We loved, loved, loved this cheesecake\! Thank you for this recipe….Best Ever\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13355) - Zoha says June 13, 2025 at 8:14 am Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13519) 144. Jen says June 05, 2025 at 3:25 pm I made this cheesecake for my husband and I can confidently say this is the best cheesecake we have ever had. It is super smooth and creamy and has the best thick graham cracker crust. This cheesecake is creamy straight out of the fridge. I will definitely make this again. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13369) - Zoha says June 13, 2025 at 8:11 am Thanks SO much, Jen\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13506) 145. Brenda Lindsey says June 07, 2025 at 1:12 pm What if I want to do cupcake style? How long do you think it would take to bake? I don't want to overbake. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13391) 146. Awatif Bichara says June 13, 2025 at 2:51 am Nice\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13474) 147. Robyn says June 15, 2025 at 11:08 am I made this for my husband for Father’s Day and the way his eyes rolled back when he tasted it tells me it was delicious!!! He absolve loved it. I halved the recipe, used a 6” pan, and baked for 60 minutes. This was my first time making cheesecake and it turned out perfectly. THANK YOU!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13592) - Zoha says June 16, 2025 at 4:43 am AWW thank you SO much! I am so pleased to read that 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13605) 148. Savannah says June 15, 2025 at 3:33 pm Amazing! Instead of graham crackers, I used vanilla cookies to make the crust. I added a sour cream and white chocolate whipped cream on top and it is seriously incredible! Will be my go to cheesecake recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13594) - Zoha says June 16, 2025 at 4:42 am That sounds so delicious! Thank you for sharing your experience [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13603) 149. Athena says June 17, 2025 at 1:49 pm We have made this several times and it turns out perfectly each and every time. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13619) - Zoha says June 18, 2025 at 4:48 am Yay\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13630) 150. angel says June 22, 2025 at 9:23 pm Best cheesecake I've ever made! My guests said I need to enter it in a contest lol The only thing I did different was made my own sourdough discard graham crackers and made a wild maine blueberry topping. Took it over the top. Thank you for sharing your recipe! wish I could attach a photo [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13681) - Zoha says June 30, 2025 at 4:46 am AWWW I am so pleased to read this- thank you so much, I'd love to see a pic if you send it to me on IG 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13753) 151. Jessie S says June 25, 2025 at 9:22 am Best cheesecake recipe I have tried. I think sour cream and the cream is the key. I used low cream cheese, low fat sour cream, half and half for cream. Also truvia for sugar. Cut the recipe in half otherwise. Added some cinnamon to the crust. Awesome recipe, with some minor substitutes to cut calories. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13697) - Zoha says June 30, 2025 at 4:40 am Thanks so much for sharing your experience - I am sure others will find it helpful\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13740) 152. Regina says July 10, 2025 at 7:52 am can you leave the lemon juice out? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13819) - Zoha says July 22, 2025 at 8:17 pm Sure but I think it really adds to the flavor 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-13959) 153. Sabrina says August 08, 2025 at 8:33 am Hi! I’m looking forward to trying this. The recipe calls for heavy cream. Is that supposed to be heavy \whipping\ cream or just heavy cream? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14140) - Zoha says August 11, 2025 at 1:21 pm Either works but I use heavy whipping cream 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14169) 154. Asma Amer says August 14, 2025 at 2:25 am Everytime i make it. everytime i feel compelled to give a five star review. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14215) 155. Leanne Hughes says August 26, 2025 at 2:04 am H [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14294) 156. Leanne Hughes says August 26, 2025 at 2:40 am Hi Zoha, I love your recipe it sound fabulous. I haven't been doing cake decorating for nearly 8 years now. I'm 71 and my daughters mother in law forgets I had spinal surgery 18 months ago.I asked her what could I buy for her husbands 80th birthday and she said he loved loved your cakes but could you make him a cheesecake. Not just a plain one but special type either honeycomb, tirimasu,caramel, honeycomb,or something else spectacular. And then it was she has worked out that 15 people will eat desert.Is there any way you could please adjust your measurements for me for a 30cm/12" pan or is that still too small for that many people. if you could please help me out with the measurements for that size pan. I really don't want to cause any problems between my daughter and her husband. PLEASE help me with ingredients and also ideas. THANK YOU SO MUCH FOR YOR HELP Love, Leanne Hughes [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14295) 157. Marielle says September 04, 2025 at 9:09 am Hi Zoha, It was my first time coming across your recipes while I was looking for the perfect plain cheesecake, and that’s how I found you. I was amazed and instantly wanted to try every single one of your recipes—they’re so easy to follow thanks to how clearly you’ve explained them. I just have one concern: you mentioned that you use a conventional oven, but unfortunately, I only have a convection (fan-forced) oven, and I don’t have the option to turn the fan off. My oven is also in Celsius. Will your recipes still work in my oven? I’m especially keen to try this cheesecake since I read so many comments saying it was the best cheesecake they’ve ever made!🥺 Please let me know if I can still make them by simply lowering the temperature. Thank you so much\! Cheers from 🇦🇺 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14369) 158. Melissa H says September 08, 2025 at 7:35 am The absolute BEST cheesecake recipe I have ever used! Awesome starting point and hands down most fun cheesecake recipe to me for me so far. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14394) 159. Penny Notarnicola says September 12, 2025 at 5:02 am Looks delicious, can I make this using mini pans [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14544) 160. Sam says September 13, 2025 at 12:48 pm I have made many many cheesecakes in my day, some meh some great. This recipe is AMAZING 🤩 so creamy, the perfect balance of sweet and hint of tang. I made it a second time in square form (8\8) and halved the cheesecake section of the recipe, with a swirl of Nutella- TO DIE FORRRRR! Thank you, this will be my new staple recipe [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14551) 161. Jessie says September 20, 2025 at 1:47 pm Classic, perfect New York Cheesecake\! My husband is both very picky and loves cheesecake. It is his birthday today. I made this recipe exactly as written, and he LOVED it. It was dense, flavor packed, and delicious! The crust was a little soggy? but delicious (the tinfoil seemed sound?). Maybe I'll bake it a tad longer next time (ovens vary). I used the "jiggle test" and shut the oven off with the door ajar for an hour after the edges were sound, then took out of the oven/water bath, counter rest for an hour, then fridge over night. I used parchment - no cracks. ☺️ We had it for "lunch" (he couldn't wait for dinner). When I said I couldn't finish my piece, both he and my son got big eyes and said together "I'll finish it." My son said this has now replaced his favorite dessert (flourless chocolate cake). I guess I'll be making it for his bday, too\! Thank you for a great recipe! It will be my go to in the future! 😋 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14585) 162. Dania Mohsin says October 05, 2025 at 7:34 pm Hands down the best - my husband loves cheese cakes and now i gotta make this for him every year in his birthday. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14700) 163. Anum says October 05, 2025 at 9:35 pm This is hands-down the best New York cheesecake recipe I've ever tried! Rich, creamy, perfectly dense with just the right amount of tang – exactly how a classic cheesecake should be. The instructions were clear and easy to follow, and the results were bakery-quality. Everyone who tried it thought it was store-bought! Thank you for sharing this gem – it's officially my go-to cheesecake recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14702) 164. Kim says October 06, 2025 at 12:43 pm Amazing cheesecake! Exactly the right texture (most cheesecakes seem waxy) and I have made so many variations on this one recipe. Our favorite is to sub speculus cookies for the crust, add some as a middle layer then get the butter and melt to spread on top!! I have no need to ever search for another cheesecake recipe. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14716) 165. Nancy H. says October 06, 2025 at 8:43 pm Can you substitute pure vanilla for the vanilla bean paste? If so, how much vanilla would you use? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14722) 166. Purvi says October 07, 2025 at 12:35 pm I’ve made this recipe TO THE T a few times and it’s always flawless/perfect. My family and friends look forward to it whenever I suggest bringing it for gatherings or events. I’ve followed countless cheesecake recipes and Zoha’s is by far the best one yet\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14728) 167. Reah L. says October 07, 2025 at 8:29 pm 1st time ever making cheesecake and this is the recipe I chose, it was AMAZING!\! Couple things I did different though was put a pan of water on the rack below my cheesecake pan. I tested my spring pan in water before putting my crust in and it leaked like crazy so I wasn't about to risk anything, not even with foil 😅 Also, when the 75min was up I checked to make sure it was done then shut off oven and left the oven door cracked open for like an hour. No cracks, came out absolutely perfect! 🥰 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14739) 168. Neva says October 08, 2025 at 3:13 am Looks so good!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14741) 169. SJ says October 11, 2025 at 12:40 pm Third time using this recipe, and this time I added pumpkin spice and a big scoop of pumpkin purée to it for Thanksgiving. So versatile and SO GOOD\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14772) 170. Celena says October 19, 2025 at 4:26 pm Hi Zoha\! I have never made this cheesecake before but for practice, i would like to make this in a 4 inch pan. May you please tell me the exact grams for this? Thank you [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14857) 171. Rov says October 20, 2025 at 12:34 pm Can I use a hand mixer and also how much of the ready graham crumbs should I use? The honey maid kind. Thanks [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14870) 172. anam says October 23, 2025 at 4:04 am Hi Zoha! I absolutely love your cheesecake recipe and got tons of compliments on the cheesecake. Just one question, is there any way I could use stevia powder instead of sugar for a healthier version? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-14896) - Zoha says October 25, 2025 at 12:29 pm Hi Anam! unfortuantely I cannot recommend that as the sugar plays many roles, not just sweetness, and the stevia will heavily impact the texture. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15319) 173. Eliza M says October 25, 2025 at 6:32 pm I used biscoff cookies instead of grahams and reduced the sugar to 1 cup. It was great! Easily the best cheesecake I've had in a very long time. I also put the baking dish of boiling water on the shelf beneath the cheesecake because my springform pan leaked and ruined my first crust. But it set perfectly after 75 minutes! Cooled on the counter for almost two hours then put it in the freezer for an hour since I made it day of. No cracks and the consistency was perfectly creamy\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15357) - Zoha says November 04, 2025 at 6:21 pm YUM I need to try with biscoff again\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15479) 174. Tania says October 27, 2025 at 9:35 am Hello Zoha! I would love to halve the recipe, so if I use a springform tin with half the volume, how long should I bake it for? Have you ever tested it, or can you give recommendations as to what I should look out for to take it out at the right time and not overbake it? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15368) - Zoha says November 04, 2025 at 6:19 pm HI Tania, it would really depend on the size of the tin and how deep the batter is. I am not comfortable giving you a recommendation as i have not tried it myself [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15474) 175. Fatima Ashraf says October 28, 2025 at 12:16 pm My search for the ultimate New York style cheesecake ends here!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15373) - Zoha says November 04, 2025 at 6:17 pm WUHU!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15470) 176. Elm says November 05, 2025 at 1:18 am Hi Zoha, my cookie base turned out super soggy, even though I wrapped the pan in a few layers of aluminum foil. So I don’t think the water leaked in. Do you have any tips to prevent this from happening again? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15485) 177. Julie Montoya says November 11, 2025 at 8:17 am Hi Zola, I notice in your cheesecake recipe one says use corn starch and the other does not . They are both your ny cheesecake. What is the difference? I love your cheesecake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15542) - Zoha says November 24, 2025 at 10:53 pm Hi Julie! I used to add cornstarch but recently updated the recipe without cornstarch. It's not needed 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15978) 178. Ann Winter says November 12, 2025 at 1:00 pm the only mistake I made was in buttering the pan before placing the parchment. I used 5 tablespoons of butter in the pan. it came out fantastic though and other than that error I would definitely make it again. fabulous cheesecake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15801) - Zoha says November 24, 2025 at 10:51 pm Oh, you only need a tiny tiny amount of butter! Glad it worked out though 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15973) 179. Theresa says November 12, 2025 at 5:32 pm Hello! for the Best Cheesecake Ever - I don't see any flour or cornstarch. Am I missing something or is it just not needed? Also, do you think I could add lemon zest to make it a "lemon" cheesecake?\! Looking forward to making it 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15804) - Zoha says November 24, 2025 at 10:51 pm Hi Theresa! I used to add cornstarch but no longer do it and it's not needed. And yes to lemon zest! I have a lemon meringue cheesecake recipe on my blog, too 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15971) 180. Carol T says November 15, 2025 at 9:51 pm Every cheesecake I've ever made before has cracked. I made your recipe for a memorial service at my church. It came out perfectly. I baked for 80 minutes and added 1 Tbsp of cornstarch like you mentioned in the video. I had to use a hand mixer though because I don't own a stand mixer. There were no cracks and the parchment paper peeled right off. Everyone complimented me on the cheesecake and I had no leftovers. This will be my go-to recipe whenever I need a New York cheesecake. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15834) - Zoha says November 24, 2025 at 10:42 pm Awh, thank you so much for the kind review, Carol! I really really appreciate it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15955) 181. April says November 20, 2025 at 4:46 am how do you make this a pumpkin cheesecake? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15869) - Zoha says November 24, 2025 at 10:27 pm Hi April! I haven't tried that myself but my best guess would be to replace the heavy cream with pumpkin puree, and adding cinnamon or other spices along with the sugar at the start [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15934) 182. Jamie-lee says November 23, 2025 at 12:43 am Hi , can I use condensed milk instead of sugar? and how many ml of condensed milk? thank you [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15885) - Zoha says November 24, 2025 at 10:22 pm Hi! I do not recommend that, I haven't tested this recipe with condensed milk [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15922) 183. Maheen says November 23, 2025 at 8:24 pm Hi Zoha, my son requested a cheesecake and bakes this one. its everything you described it as, silky, creamy and rich. I didnt see may cornstarch in your written recipe and didnt add it... thank you for sharing this recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15896) - Zoha says November 24, 2025 at 10:17 pm So glad you liked it!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15915) 184. Amy says November 25, 2025 at 3:04 pm Omg it’s in the oven now and I realized I forgot the lemon juice!! Am I screwed?\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-15993) - Zoha says November 27, 2025 at 1:34 pm No it should be totally ok 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16062) 185. Joe says November 26, 2025 at 4:36 pm How do you cook it if the spring pan isn't waterproof? I tested the spring pan before I made the crust but its not waterproof, please advise. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16021) - Zoha says November 27, 2025 at 1:29 pm hi Joe! Since cheesecakes are costly to make, i actually recommend getting a new springform pan. Then wrap the outside with several sheets of foil tightly. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16044) 186. Mona says November 27, 2025 at 12:31 pm In the video you added corn starch but in the recipe written you didn’t, is it optional? I didn’t add it and watched the video after I made it 😭 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16034) - Zoha says November 27, 2025 at 1:26 pm Hi Mona! I have noted this above the video too, but i recently updated the recipe and no longer add cornstarch. it's fine with or without it 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16035) 187. Sue M. says November 27, 2025 at 6:51 pm This was the first time I've ever baked a cheesecake and everyone loved it. My husband said it was the best he's every had. I used gluten free graham cracker crumbs for the crust because my daughter and granddaughter have Celiac and this was an amazing dessert the entire family was able to enjoy. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16069) - Zoha says November 28, 2025 at 5:24 pm Thank you so much for your kind review, Sue! Means the world to me \<3 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16091) 188. cat says November 28, 2025 at 10:22 am I used this recipe as to make the base part of a chocolate ganache cheese cake and it worked like a charm. I rarely read the whole page of a recipe, but your descriptions of why and how each step is important was rather helpful- one note; would you happen to know the cook time for half a batch? It makes a ton of cheese cake filling - [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16082) - Zoha says November 28, 2025 at 5:26 pm Hi Cat! thank you so very much for your kind words. Are you planning to make a half batch in a 9" pan still? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16098) 189. Zuhairah Abd says December 06, 2025 at 5:38 am hi zoha I will be making your cheesecake recipe for the holidays I'm making 1.25 recipe how much long to bake [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16159) - Zoha says December 09, 2025 at 1:20 pm Hi there. it depends on the size of the pan you're using - is it 9"? i don't think the quantities will fit [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16206) 190. DR says December 09, 2025 at 9:47 am New York style cheesecake can I add 2 tablespoons a white rum two cheesecake batter [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16185) - Zoha says December 09, 2025 at 1:13 pm Hi DR, I haven't tried this myself so cannot say [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16188) 191. Kiersten says December 10, 2025 at 1:04 pm Can you add fillings to this prior to baking? Such as cinnamon sugar crumbles, raspberry sauce, etc? How will it affect the baking? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16222) 192. Kira says December 11, 2025 at 2:13 pm In two hours your cheesecake will be ready in 16 hours. Why do people who make these recipes put the time at 2 hours, then say it needs to set for 12+ more hours? For those of you who are lazy like me and don’t read the recipe fully through before starting bake this is a problem. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16228) 193. Shalea Brabo says December 11, 2025 at 5:47 pm I never never do reviews. This hands down is the BEST CHEESECAKE recipe. My husband requests one in the fridge at all times, I have the best husband in the world so of course there’s always one in the fridge! Everyone he shares it with can’t stop talking about it!!!! Thank you for the wonderful recipe!\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16231) 194. Christine says December 14, 2025 at 2:36 pm Hi, I saw in the comments something about running a butterknife around the edges of the pan but I can't seem to find that anywhere in the recipe so I don't know when to do that! Is it when it first comes out of the oven or after the overnight chill? Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16265) 195. CHRISTINE L VEGLIA says December 15, 2025 at 8:47 pm My 17 year old daughter and I made this cheesecake and EVERYONE loved it. What a great taste and texture. Highly recommend. I just wonder why we had to wrap it the pan in three layers of aluminum. Was it to prevent water seeping in? How long does a springform pan last until it’s no longer reliable? Thanks so much for the great recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16278) 196. Joe says December 22, 2025 at 5:55 pm How do you adjust the recipe for a 10" spring pan vs a 9" spring pan? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16372) 197. AA says December 22, 2025 at 6:14 pm absolutely loved this recipe..it came out perfect and everyone loved it [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16373) 198. Kim says December 24, 2025 at 3:16 pm The top browned on mine a bit- how can i avoid that happening next time- [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16395) 199. John Stabrylla says December 24, 2025 at 6:55 pm Quick question. Personally not a fan of Graham cracker crust. Can I simply omit it and just use the parchment and aluminum foil to seal it up? Thanks in advance. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16398) 200. Kathy says December 26, 2025 at 6:41 am this was easy to make. everyone loved it [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16418) 201. Zainab says December 29, 2025 at 9:52 pm Absolutely delicious! Thank you zoha for the recipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16714) 202. Arthur Jack says December 31, 2025 at 10:55 pm I also made a modified version with the same cheese-cake mix. That turned out okay, too. I think for "novice cooks", when you are making the cheese-cake mix, after it is properly blended, there is even a question mark - why don't I freeze and eat this as is? But the crust has to finish cooking, and there is the eggs, and sugar and stuff - so it is a neat recipe, because all of that stuff kind of mixes together, at 325 degrees for an hour and 15 minutes. The modified version I made was with an Oreo crust- that worked too. And I added a bit of jello for color, and though the gelatinous layer is actually a bit unwieldy, the color it adds is nice. So a few "finishing touches", - like berries of some kind, or something that adds a bit of color, is nice. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16740) 203. Asma Amer says January 01, 2026 at 11:44 am Made again. Rocked again. Thanks a zillion❤️ [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16748) 204. Paul Moninski says January 09, 2026 at 11:18 am First time and it came out perfect. Better than most that I’ve ever had. I was worried because I only used 1 layer of aluminum foil but I see that you didn’t use any. Still came out perfect. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16880) - Zoha says January 30, 2026 at 11:45 am Thank you Paul! i do use foil myself if you see the video 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17228) 205. Victoria Prickett says January 12, 2026 at 3:14 pm This recipe was awesome! Best I have ever made and the vanilla bean extract she recommends was over the top. Will never use anything else\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16915) - Zoha says January 30, 2026 at 11:39 am Aw, thank you so much Victoria\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17210) 206. Aayma says January 16, 2026 at 5:59 pm This Cheesecake was hands-down one of the best! I followed this recipe to make a New York style cheesecake for my husband's birthday and did 2 in flavors with mixed berry compote on one half and a Salted Caramel Sauce (another Zoha recipe) for the other half. The cheesecake was worth all the effort and more\! it was the right balance of creaminess, a little tarty flavor too and just sweet enough. It was loved by everyone and was enough to feed 15 people easily at a gathering! ^\_^ [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16960) - Zoha says January 30, 2026 at 11:19 am You're so incredibly kind, thank you for trusting my reipe\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17184) - Zoha says January 30, 2026 at 11:32 am You're actually so creative\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17189) 207. Stephanie says January 17, 2026 at 3:12 pm Help!!! Your video says 350F but the text says 325F. I baked at 325 and I’m worried It didn’t cook properly. Which one is correct?? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16970) - Zoha says January 30, 2026 at 11:17 am Hi Stephanie! The video showed me baking the crust at 350 but the cheesecake was baked at 325. After that, I revised my recipe and now I bake my crust at 325 too. It is simpler as you dont have to change the oven temperature, and the result is the same. so don't worry, 325 should be perfect [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17180) 208. Amber says January 18, 2026 at 8:31 pm Zoha, thanks for this recipe! My 13 year old son gave it 100 out of 10 and I just replaced my staple recipe with this one. I reduced the sugar by 1 tsp in the crust, used 1.5 tsp vanilla extract, and baked for 85 minutes since the jiggle was all over at 80 minutes. Smoothest and most perfectly flavored cheesecake I've ever had. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-16979) - Zoha says January 30, 2026 at 11:15 am AWWW tell him I say thank you!! Makes me so happy to read this [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17174) 209. Shea says January 22, 2026 at 6:38 am I accidentally added WAY too much salt (nearly 1tbsp when the recipe calls for 1/2 tsp) so I made an unsalted caramel sauce. Now it just tastes like a top-notch salted caramel cheesecake! Excellent recipe and surprisingly forgiving. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17011) - Zoha says January 30, 2026 at 11:10 am haha, great creative redemption there! So happy it worked out for you 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17159) 210. Fizza says February 02, 2026 at 6:34 am Hi Zoha\! I made this recipe today and it was a hit at my family dinner. Though I didn’t have sour cream I replaced with Greek yoghurt and did sift in a tablespoon of cornstarch and a tablespoon spoon of flour just in case 😬, but seriously I think this was the first time my cheesecake didn’t crack thanks to all your tips. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17335) 211. Jessica Diaz says February 05, 2026 at 6:49 pm I used cinnamon in the crust. Batter: 2 tablespoons of lemon juice, 2 tablespoons of cornstarch, 2 teaspoons of vanilla paste for rich vanilla taste. Do not use vanilla extract (tastes fake and bland). This is by far the best cheesecake I have ever made. Simple, great base for additions. I like adding chocolate chips, whip, and salted caramel for serving. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17384) 212. Nicole says February 07, 2026 at 4:15 pm This is hands down the best cheesecake I have ever had! This recipe is amazing and not difficult to make at all. Follow her tips along the way and you will make a wonderful dessert. High quality ingredients is probably key here and worth it. We have made it twice already and both times have just loved it. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17407) 213. Lindsey says February 08, 2026 at 5:43 pm Quite literally the BEST CHEESCAKE EVER!! Your instructions were so easy to follow and it was my very first time ever making a Cheescake and it was PERFECTION!! Thank you for sharing. Can’t wait to try more of your recipes. I’d give 10 stars if I could. Everyone loves it. I’ve made this 4 times now. My new favorite sweet treat. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17413) 214. Lyz says February 12, 2026 at 5:59 pm First, let me start by saying I never take the time to review a recipe! But this one is absolutely worth it! My brother wanted a cheesecake for his birthday and was spouting off about how he didn't want to store-bought one so I thought what the heck. let's see what I can pull off. I found this recipe and it was absolutely amazing! I only got one piece out of the deal. But he continued to devour the entire cheesecake. it is so luscious and creamy and smooth. I posted pictures on Facebook and everyone was so impressed that that was my first cheesecake and it didn't even crack! I felt like a pro and it tasted like it came from cheesecake factory [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17476) 215. Ray says February 16, 2026 at 3:30 am I made 2 cheesecakes this past weekend with your recipe and they both came out amazingly delicious !! There were light and very creamy and bursting with flavor! I used silicone baking matt’s for the bottom and sides of my pans which was perfect removal, I did however flip the cheesecake over to remove the bottom also with no issues. I top my cheesecakes with fresh strawberries and blueberries mixed in a simple syrup topped with fresh whip cream. Needless to say between 8 of us we ate 1 full cake and 1/4 of the other one! Huge hit Definitely will make again. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17510) 216. Christen says February 17, 2026 at 9:28 pm I have not made this recipe yet. But I am looking very forward to it! But I did have a question. In the written recipe you mentioned 325° for the oven to bake the crust. And further down for the timing of the cheesecake itself is 70 to 80 minutes. And since I did not see a different temperature list. I assume that the cheesecake also gets baked at 325°. But in your video you verbalize 350° for the crust and again no change in temperature mentioned for the baking of the cheesecake. So I need to know do I bake this cheesecake at 325° or at 350°? I would really appreciate the answer to this question thank you so much\! P.S. I actually did get to try this cheesecake, a friend of mine made it and it was the best cheesecake I’ve ever had! So I really am looking forward to making this. I just wanna make it right with the right temperature. 🙂 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17525) 217. Bonnie Campbell says February 25, 2026 at 5:45 pm I made this cheesecake yesterday and finally got to try it tonight. I followed the recipe except I used chocolate graham crackers and I topped it with a salted caramel sauce. I thought it was VERY creamy. Dare I say, a little too creamy. That being said I still think it was very, very yummy. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17596) 218. April Schneider says February 27, 2026 at 4:43 pm This is hands down the most perfect cheesecake recipe ever. I have worked in the food industry for 20+ years and made and eaten a lot of cheesecake and this is hands down the creamiest cheesecake I have ever made or eaten. I do cover it with foil after about 30mins of it sitting out to cool to retain some moisture in the cheesecake then let it cool the remainder of the way before putting it in the refrigerator coved over night. I also use this recipe for my flavored cheesecakes as well. Thank you so much for this recipe, You rock!!!! 🥰 [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17604) 219. Gracie says March 01, 2026 at 3:49 pm Seemed like a straight forward recipe but the crust just didn't work out and the cheesecake was way more sour than it should be [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17620) 220. Jill says March 05, 2026 at 3:08 am Best cheesecake ever [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17635) 221. Amanda Lopez says March 10, 2026 at 10:19 am This turned out amazing\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17688) 222. Kati B. says March 10, 2026 at 6:26 pm I have a 10" spring form pan. should I add 1/2 more ingredients or maybe about 1/4 more for the pan. And if using a bigger pan and more ingredients, should I bake it longer? thanks. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17690) 223. Wendy McElroy says March 11, 2026 at 5:33 am This cheesecake is THEE best cheesecake I have ever made and I've been making cheesecakes for over 40 years!! The flavor is phenominal and I'm going to make your tiramisu cheesecake next. Thank you for this awesome recipe it is now my go-to cheesecake!. Thank you\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17696) 224. Kelby says March 13, 2026 at 5:26 am Let me first off start by saying I am not a cheesecake person, but my husband is, so I found this recipe and made it for him, with a minor tweak of adding a dash of almond extract and this cheesecake was and is DELICIOUS. Thank you for this recipe. It was fantastic. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17710) 225. Donna says March 13, 2026 at 5:53 pm I made this cheesecake for my neighbors birthday and it was a smashing success.. I mixed biscoff cookies with the graham crackers...everybody there was asking me to make one for them. Thank you Zoha for sharing your recipes.... [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17716) 226. minal says March 13, 2026 at 8:39 pm literally the best cheesecake ive ever eatennnnnnnnnnnnn [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17717) 227. Natasha Stone says April 01, 2026 at 10:00 am Oh my shattered nerves. This recipe is perfection. Thank you so much for this. Our wedding cake was a cheesecake from this amazing baker which we absolutely loved. She sadly passed away and I have been searching ever since to something that came close. I now I have found it, but to be honest this actually might even be better. I made it for my husband's birthday as a surprise and him and both my boys said it was the most delicious cake they had ever eaten. They asked where I had bought the cake and when I told them I had made it they were blown away. THANK YOU SOOOOOO MUCH. [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17861) 228. Margot says April 01, 2026 at 11:53 am The instructions say to bake at 325 but the video says 355F… which is it please? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17864) - Zoha says April 01, 2026 at 2:47 pm Hi Margot! It's 325F for the cheesecake in both - please always follow written instructions when in doubt\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17865) 229. Evelyn Evans says April 01, 2026 at 10:57 pm This is the best recipe! I make this multiple times a year and it’s always a hit. Perfection\! [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17869) 230. Tracy B says April 09, 2026 at 1:33 am ⸻ Being from San Francisco, I’ve had some truly amazing cheesecake over the years, so my expectations were pretty high. This turned out absolutely incredible—honestly, there are no words for it. I even went as far as buying a DOT thermometer just to test my oven and make sure everything was absolutely perfect. It was worth every penny, because this is without a doubt one of the best cheesecakes I have ever had. Quick question: I noticed in the video you include cornstarch, but in the written recipe it isn’t listed. I had heard through the internet that you now leave cornstarch out, so I just wanted to know which version you prefer using now? [Reply](https://bakewithzoha.com/best-cheesecake/#comment-17947) ![girl (zoha) sitting with arm propped on counter, smiling at camera, muffins and brownies in front of her](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) Hi, I'm Zoha\!* Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha. [More about me →](https://bakewithzoha.com/about) ### Popular - [![A square slice of tiramisu recipe topped with cocoa powder sits on a scalloped white plate, with a fork resting nearby and a bite taken out, revealing the dessert’s creamy and layered textures.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)BEST Classic Italian Tiramisu (Complete Guide)](https://bakewithzoha.com/best-classic-italian-tiramisu/) - [![Overhead picture of creme brulee in a white ramekin with a golden crispy sugar coating, deocrated with 2 raspberries. a small golden spoon is taking out a bite showing the thin crispy coating and silky interior](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Perfect Vanilla Creme Brûlée](https://bakewithzoha.com/perfect-vanilla-creme-brulee/) - [![A slice of creamy cheesecake with a graham cracker crust, topped with a fresh raspberry and blackberry, is served on a ceramic plate with a gold fork nearby.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)The BEST Cheesecake Recipe (New York style)](https://bakewithzoha.com/best-cheesecake/) - [![chicken alfredo lasagna in a dish. lasagna has a beautiful golden cheesy crust and is garnished with chopped parsley](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)The Best Easy Chicken Alfredo Lasagna](https://bakewithzoha.com/chicken-alfredo-lasagna/) - [![A slice of chocolate cake on a small plate with a fork resting on it, and another slice in the background. cake has 2 layers with a silky ganache frosting](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Easy Chocolate Cake: Moist, Decadent, Foolproof](https://bakewithzoha.com/easy-chocolate-cake/) - [![biscoff tiramisu dessert from the top in a dessert cup with pretty piping of biscoff cream, crushed biscoff cookies, and drizzled cookie butter. a spoon is taking out a bite revealing layers of cream and cookies inside](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Easy Biscoff Tiramisu](https://bakewithzoha.com/easy-biscoff-tiramisu/) ## Footer ### Connect [About me](https://bakewithzoha.com/about/) [Subscribe to my newsletter](https://bakewithzoha.com/subscribe/) [Contact me](https://bakewithzoha.com/contact/) ### Policies [Privacy policy](https://bakewithzoha.com/privacy-policy/) [Terms and conditions](https://bakewithzoha.com/terms-and-conditions/) Copyright @ Bake With Zoha LLC, 2026. 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Readable Markdown	This is the single best cheesecake recipe you'll ever try. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its **unbelievably creamy, rich, melt-in-your mouth texture** (not dry, eggy or crumbly - I'm looking at you, Cheesecake Factory!). It tastes like pure luxury, yet is surprisingly easy to make. Honestly, it puts all other New York cheesecakes to shame, and once you try it, you will never go back\! ![A slice of creamy cheesecake with a graham cracker crust, topped with a raspberry and a blackberry, sits on a white plate. A fork and more berries are nearby.](https://bakewithzoha.com/wp-content/uploads/2025/10/cheesecake-slice.jpg) I'm a cheesecake fanatic (seriously, I used to eat 3 slices a day back in freshman year), so when I call this cheesecake the "best", it is not an exaggeration. I have meticulously tested and perfected this recipe over 3 years. It includes a video tutorial, step by step photos, and detailed tips to help you nail it, too, regardless of your baking experience. My family loves New York cheesecake. The two connoisseurs both stopped after the first bite and said with a stunned look on their faces, "Oh, wow. We have not known cheesecake until now." \- Holly, ★★★★★ ![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. One slice is being lifted out, and fresh berries are scattered around the base.](https://bakewithzoha.com/wp-content/uploads/2025/10/cheesecake-slicing.jpg) ## Video tutorial If you're a visual learner, watch this first. It walks through every step in detail. Just a quick note, I did simplify the recipe a tiny bit after this video was shot, and no longer add cornstarch. ## How to make cheesecake (step by step photos) You can find the detailed recipe in the recipe card below, but let's go over the steps with photos to help you visualize everything. Start by bringing all ingredients to room temperature: ![Blocks of cream cheese, four eggs, heavy whipping cream, a bowl of sugar, sour cream, graham crackers, a lemon, a stick of butter, and a small dish of salt are arranged on a countertop.](https://bakewithzoha.com/wp-content/uploads/2025/10/cheesecake-ingredients.jpg) ### 1\. Make the crust ![buttered 9" springform pan](https://bakewithzoha.com/wp-content/uploads/2025/05/buttered-pan.jpg) Brush a 9" springform pan with butter. ![springform pan lined with parchment paper](https://bakewithzoha.com/wp-content/uploads/2025/05/lined-pan.jpg) Then line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent the cheesecake from cracking as it cools down. ![](https://bakewithzoha.com/wp-content/uploads/2025/05/crushed-graham-crackers.jpg) Grind graham crackers and sugar into a fine crumb. ![butter and graham crackers mixed together in a food processor](https://bakewithzoha.com/wp-content/uploads/2025/05/butter-graham-crackers-mixed.jpg) Add melted butter and pulse until combined. ![overhead picture of a springform pan with graham cracker crumbs inside. a hand is pressing the crumbs into a crust using the back of a measuring cup](https://bakewithzoha.com/wp-content/uploads/2023/01/making-graham-cracker-crust.jpg) Press the crumbs into the pan to form a tightly packed crust - taking your time in this step will help achieve an even, crispy crust. ![springform pan with a baked graham cracker crust inside which is tightly packed and looks golden and crispy](https://bakewithzoha.com/wp-content/uploads/2023/01/baked-cheesecake-crust.jpg) Bake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside to prepare for the water bath. ### Do you really need to pre-bake the crust? I know many recipes skip this step, and the crust is baked along with the cheesecake filling. However, I have tested both methods, and find that pre-baking for just a few minutes results in a more crispy and less oily crust. It takes no extra effort, you just need to plop in and out of the oven that you're preheating anyway - so def do it. ### 2\. Prepare the cheesecake batter ![cream cheese, sugar, vanilla and salt added to a large glass bowl](https://bakewithzoha.com/wp-content/uploads/2023/01/cream-cheese-sugar.jpg) First, add the cream cheese, sugar, salt and vanilla to a bowl. ![whisked cream cheese and sugar in a large glass bowl: they are perfectly mixed together and look very creamy with no lumps or grains](https://bakewithzoha.com/wp-content/uploads/2023/01/cream-cheese-sugar-whisked.jpg) Whisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go. ![lightly whisked eggs poured on top of cheesecake mixture in a large glass bowl](https://bakewithzoha.com/wp-content/uploads/2023/01/eggs-added.jpg) Break and lightly whisk the eggs separately, then add to the batter. ![cheesecake batter in a large glass bowl with the eggs whisked in - it looks well combined and creamy](https://bakewithzoha.com/wp-content/uploads/2023/01/eggs-whisked-into-cheesecake-batter.jpg) Whisk on low speed until the eggs are just combined. ![process of making cheesecake batter in a glass bowl: heavy cream, sour cream, lemon juice and cornstarch have been added to the batter](https://bakewithzoha.com/wp-content/uploads/2023/01/creams-added-to-cheesecake-batter.jpg) Add the sour cream, heavy cream, and lemon juice. ![creamy cheesecake batter in a glass bowl](https://bakewithzoha.com/wp-content/uploads/2025/05/cornstarch-mixed.jpg) Whisk on low speed just until the ingredients are incorporated. ### 3\. Bake & cool ![smooth cheesecake batter poured into springform pan ready to go into the oven](https://bakewithzoha.com/wp-content/uploads/2023/01/unbaked-cheesecake-in-pan.jpg) Pour the batter on top of the baked crust, then gently tap out air bubbles. ![overhead picture of a baked cheesecake in a springform pan. it is freshly baked and hot so it looks puffy and jiggly, but has a smooth surface](https://bakewithzoha.com/wp-content/uploads/2023/01/baked-cheesecake.jpg) Bake the cheesecake low and slow in a water bath (more details below!). Let the cheesecake cool at room temperature for 2 hours, then refrigerate overnight. Carefully remove from the pan and transfer to a serving stand when ready to serve\! ## My secret to the creamiest texture My secret to the signature creamy texture of this cheesecake is to *slightly underbake* it. Most people overbake their cheesecake, resulting in an eggy, dry texture. This cheesecake is baked for only 75-80 minutes, until the edges are set and firm but the middle is still very jiggly. It is then chilled overnight to set, giving you the silkiest, most luscious cheesecake. ![A close-up of a sliced cheesecake on a white plate, showing a thick, creamy texture and a golden-brown crust on the side of one wedge.](https://bakewithzoha.com/wp-content/uploads/2025/10/cheesecake-sliced.jpg) ## Do you really need a water bath? In short, yes, absolutely\! I know they can seem intimidating, but water baths are crucial for cheesecakes. A water bath is actually quite simple: you wrap your springform pan in 2 large sheets of aluminum foil on the outside, place it in a larger baking tray filled with ~1-2" of boiling water, and place that in the oven to bake. Because the water surrounding the cheesecake never exceeds 212F (100C), it helps the cheesecake heat more slowly and evenly while creating steam that keeps the top smooth and crack-free. Some recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mindblowing results: ![Side-by-side comparison of two cheesecakes. Left: cheesecake with cracked top labeled Water in lower rack. Right: smooth cheesecake labeled Proper water bath, both with a slice removed, on wooden table.](https://bakewithzoha.com/wp-content/uploads/2025/10/water-bath-comparison.jpg) The cheesecake baked without a proper water bath is uneven, wrinkled, and slightly overcooked at the edges. The one with a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked all around. No filter, no tricks - the proof is in the pudding. Bottom line: water baths may create slightly more work, but they're 100% worth it. ## Final tips before you make it - Use a good quality, airtight springform pan. An older or loose pan will allow water to seep in. I love this [spring-form pan](https://linksta.io/c2db019c/wp) - Use high quality, full-fat ingredients, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream. Don't have access to sour cream? Check out my [easy homemade sour cream recipe](https://bakewithzoha.com/homemade-sour-cream/)\! - Bring the ingredients to room temperature for at least 2 hours before starting so they mix evenly - Scrape your bowl **and whisk / paddle attachment multiple times while making the filling to prevent unmixed lumps of cream cheese - Don't over-whisk the eggs and creams*. Whisk on low speed only until combined* (30 seconds or less) - overmixing can incorporate a lot of air, which we want to avoid - Avoid sudden changes in temperature. Don't open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge - Don't rush the chilling process\! Refrigerate overnight to allow the cheesecake to properly set while retaining its creamy texture ![A creamy cheesecake with a graham cracker crust sits on a marble cake stand. A slice has been removed, and fresh berries are scattered on the table nearby.](https://bakewithzoha.com/wp-content/uploads/2025/10/new-york-cheesecake-683x1024.jpg) [Print](https://bakewithzoha.com/best-cheesecake/print/2247/) ### Description The only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor. * Crust:** - 190g Graham Crackers (12 full graham cracker sheets)\* - 3 tbsp granulated sugar (35g) - see notes if you want to skip the sugar\* - 5 tbsp melted unsalted butter (70g) Cheesecake: - 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature\* - 1 ½ cups granulated sugar (325g) - ½ tsp salt - 1 tsp [vanilla bean paste](https://amzn.to/3ZqjTEX) (or vanilla extract, but paste is superior) - 4 large eggs, room temperature - ½ cup full-fat heavy cream (120g), room temperature - 1 cup full-fat sour cream (240g), room temperature\* - 2\-3 tablespoon freshly squeezed lemon juice\* Serving: - Extra heavy cream or berries for decoration (optional) Cook Mode Prevent your screen from going dark * Prep: 1. Bring all ingredients to room temperature 2. Preheat oven to 325F (conventional / no fan) 3. Prepare a [9" springform pan](https://linksta.io/c2db019c/wp). Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too) Crust: 1. Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined 2. Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust 3. Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven Cheesecake: 1. First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer 2. Break the eggs in a separate bowl and whisk lightly. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined 3. Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle 4. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking 5. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don't open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!) 6. Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours) Serving: 1. Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out 2. Optionally, decorate the cheesecake with plain whipped cream and / or berries 3. Serve and enjoy\! Video Tutorial: ### Notes - \Parchment paper:* Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn't stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue. - \*Graham crackers: You can substitute them with Wheat Digestives in some parts of the world - *\Sugar in crust: You can skip the sugar in the crust if you prefer. If you do that, update the quantities to 225g graham crackers (15 full sheets) and 85g melted butter (6 tbsp). - \Cream cheese:* Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice - *\Sour cream: If you can't find sour cream where you live, you can make your own at home [with this recipe](https://bakewithzoha.com/homemade-sour-cream/) - \Lemon juice: Please don't omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully - Make ahead:* You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve - Freezing: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving - Prep Time: 30 min - Cook Time: 75 min - Category: Cheesecakes - Cuisine: American ## More cheesecake recipes After reading this post, you shouldn't be surprised to know I'm obsessed with cheesecake, and have MANY incredible cheesecake recipes for you to try! You should definitely check these out: - The [ultimate Baked Chocolate Cheesecake](https://bakewithzoha.com/best-chocolate-cheesecake/) with the texture and flavor of a decadent chocolate gelato - The most unbelievably [delicious and silky Salted Caramel Cheesecake](https://bakewithzoha.com/best-salted-caramel-cheesecake/) with a Biscoff crust, salted caramel cheesecake filling and salted caramel on top - [The Best Strawberry Cheesecake](https://bakewithzoha.com/best-strawberry-cheesecake) which adds a delicious layer of strawberry compote on top of this cheesecake - Creamy and balanced [Baked Tiramisu Cheesecake with a layer of coffee-soaked ladyfingers](https://bakewithzoha.com/baked-tiramisu-cheesecake/) in the middle - My failproof [easy, No Bake Cheesecake made without any gelatin](https://bakewithzoha.com/best-no-bake-cheesecake/) - [No Bake Biscoff Salted Caramel Cheesecake](https://bakewithzoha.com/biscoff-salted-caramel-cheesecake/) with a Biscoff crust, biscoff filling and salted caramel in between
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