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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa198)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.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://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1015672-tall-and-creamy-cheesecake","crawl_time":1772835269,"first_indexed_time":1487566727,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1015672-tall-and-creamy-cheesecake s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Tall and Creamy Cheesecake Recipe (with Video)","meta_descriptions":["This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort It’s also a cheesecake you can customize"],"attrs_boilerpipe_text":"Yield:\n16 servings\nFor the Crust\n1¾\ncups graham cracker crumbs\n3\ntablespoons sugar\nPinch of salt\n½\nstick (4 tablespoons) unsalted butter, melted\nFor the Cheesecake\n2\npounds (four 8-ounce boxes) cream cheese, at room temperature\n1⅓\ncups sugar\n½\nteaspoon salt\n2\nteaspoons pure vanilla extract\n4\nlarge eggs, at room temperature\n1⅓\ncups sour cream or heavy cream, or a combination of the two\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (16 servings)\n384 calories; 29 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 6 grams protein; 272 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nMake the recipe with us\nStep 1\nTo make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil.\nStep 2\nStir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.)\nStep 3\nTurn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)\nStep 4\nCenter a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil.\nStep 5\nWorking with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.\nStep 6\nBeat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and\/or heavy cream.\nStep 7\nPut the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.\nStep 8\nGive the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.\nStep 9\nBake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.\nStep 10\nAfter 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.\nStep 11\nWhen the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.\nTips\nServing: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.\nStoring: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n3,642 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\nIf you click on the book title above the recipe, \"Featured in: The Baker's Apprentice: Cheesecake\", you will find a lengthy explanation of how the recipe came from Doris Greenspan.\nThis is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter.\nFollowed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again!\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\nUse only wide heavy duty aluminum foil.\n\nTook longer than 1.5 hours\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking 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Creamy Cheesecake](https:\/\/static01.nyt.com\/images\/2021\/11\/02\/dining\/dg-Tall-and-Creamy-Cheesecake-copy\/dg-Tall-and-Creamy-Cheesecake-jumbo.jpg)\n\nWatch\n\nChristopher Testani for The New York Times\n\nTotal Time\n\n3 hours 30 minutes, plus at least 4 hours' refrigeration\n\nRating\n\n5\n\n(3,642)\n\nComments\n\n[Read 39 comments](https:\/\/cooking.nytimes.com\/recipes\/1015672-tall-and-creamy-cheesecake#notes_section)\n\nThis is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract. —Emily Weinstein\n\nFeatured in: [The Baker's Apprentice: Cheesecake](https:\/\/dinersjournal.blogs.nytimes.com\/2010\/11\/05\/the-bakers-apprentice-cheesecake\/)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n![Replay](data:image\/svg+xml;base64,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)\n\nMake the recipe with us\n\nWatch\n\n1. Step 1\n   To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil.\n2. Step 2\n   Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.)\n3. Step 3\n   Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)\n4. Step 4\n   Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil.\n5. Step 5\n   Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.\n6. Step 6\n   Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and\/or heavy cream.\n7. Step 7\n   Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.\n8. Step 8\n   Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.\n9. Step 9\n   Bake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.\n10. Step 10\n    After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.\n11. Step 11\n    When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.\n\nTips\n\n- Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.\n- Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![About a half-dozen pumpkin cheesecake bars, swirled in orange and white, sit on a blue speckled sheet pan lined with parchment paper.]()Pumpkin Cheesecake Bars Erin Jeanne McDowell](https:\/\/cooking.nytimes.com\/recipes\/1019537-pumpkin-cheesecake-bars)\n- [![]()Easy Chocolate Cake Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1025466-easy-chocolate-cake)\n- [![]()Pumpkin Cheesecake In Nut Crust Marian Burros](https:\/\/cooking.nytimes.com\/recipes\/32-pumpkin-cheesecake-in-nut-crust)\n- [![]()Chocolate Guinness Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/1875-chocolate-guinness-cake)\n- [![]()New York Maple-Walnut Cheesecake Matt Lee And Ted Lee](https:\/\/cooking.nytimes.com\/recipes\/8413-new-york-maple-walnut-cheesecake)\n- [![]()Lemon Yogurt Cheesecake Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1024534-lemon-yogurt-cheesecake)\n- [![]()Sopapilla Cheesecake Bars Ligaya Mishan](https:\/\/cooking.nytimes.com\/recipes\/1024126-sopapilla-cheesecake-bars)\n- [![]()Pumpkin Cheesecake Vallery Lomas](https:\/\/cooking.nytimes.com\/recipes\/1021631-pumpkin-cheesecake)\n- [![]()Citrusy Cheesecake Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1020711-citrusy-cheesecake)\n- [![]()Crème Fraîche Cheesecake With Sour Cherries Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1014178-creme-fraiche-cheesecake-with-sour-cherries)\n- [![]()Basque Cheesecake Tanya Sichynsky](https:\/\/cooking.nytimes.com\/recipes\/1024483-basque-cheesecake)\n- [![]()Classic Cheesecake Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1019037-classic-cheesecake)\n- [![]()Pumpkin Spice Cheesecake Bites Sue Li](https:\/\/cooking.nytimes.com\/recipes\/1026147-pumpkin-spice-cheesecake-bites)\n- [![]()Chocolate Cheesecake With Raspberry Swirl Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1026510-chocolate-cheesecake-with-raspberry-swirl)\n- [![]()Vegan Pumpkin Cheesecake Tara Parker-Pope](https:\/\/cooking.nytimes.com\/recipes\/1015404-vegan-pumpkin-cheesecake)\n- [![]()Japanese Cheesecake Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1020666-japanese-cheesecake)\n- [![]()Intense Chocolate Mousse Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/11001-intense-chocolate-mousse-cake)\n- [![]()Deluxe Cheesecake Craig Claiborne](https:\/\/cooking.nytimes.com\/recipes\/1016079-deluxe-cheesecake)\n- [![]()Chocolate Lava Cake for Two Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1019957-chocolate-lava-cake-for-two)\n- [![]()Air-Fryer Cheesecake Christina Morales](https:\/\/cooking.nytimes.com\/recipes\/1022925-air-fryer-cheesecake)\n\n## Ratings\n5 out of 5\n\n3,642 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (39)\n- Most Helpful (37)\n- Private\n\nBrenda\n\n7 years ago\n\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\n\nIs this helpful?\n\n449\n\nmaxi henry\n\n8 years ago\n\nIf you click on the book title above the recipe, \"Featured in: The Baker's Apprentice: Cheesecake\", you will find a lengthy explanation of how the recipe came from Doris Greenspan.\n\nIs this helpful?\n\n428\n\nAshli Michelle\n\n8 years ago\n\nThis is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter.\n\nIs this helpful?\n\n424\n\nAnna\n\n7 years ago\n\nFollowed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again\\!\n\nIs this helpful?\n\n157\n\nBrenda\n\n7 years ago\n\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\n\nIs this helpful?\n\n449\n\nsharon gouwens\n\n7 years ago\n\nUse only wide heavy duty aluminum foil. Took longer than 1.5 hours\n\nIs this helpful?\n\n65\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Credits\nAdapted from \"Baking From My Home to Yours\" by Dorie Greenspan (Houghton-Mifflin, 2006)\n\n### Recipe Tags\n- [American](https:\/\/cooking.nytimes.com\/tag\/american)\n- [Cheesecake](https:\/\/cooking.nytimes.com\/tag\/cheesecake)\n- [Cream Cheese](https:\/\/cooking.nytimes.com\/tag\/cream%20cheese)\n- [Graham Cracker](https:\/\/cooking.nytimes.com\/tag\/graham%20cracker)\n- [Heavy Cream](https:\/\/cooking.nytimes.com\/tag\/heavy%20cream)\n- [Party](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Plan-Ahead](https:\/\/cooking.nytimes.com\/tag\/plan-ahead)\n- [Sour Cream](https:\/\/cooking.nytimes.com\/tag\/sour%20cream)\n- [Dessert](https:\/\/cooking.nytimes.com\/topics\/desserts)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n\nLog in or sign up to save this recipe.\n***\n### More From [Thanksgiving 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[Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:16 servings\n\n- - 1¾cups graham cracker crumbs\n  - 3tablespoons sugar\n  - Pinch of salt\n  - ½stick (4 tablespoons) unsalted butter, melted\n  - 2pounds (four 8-ounce boxes) cream cheese, at room temperature\n  - 1⅓cups sugar\n  - ½teaspoon salt\n  - 2teaspoons pure vanilla extract\n  - 4large eggs, at room temperature\n  - 1⅓cups sour cream or heavy cream, or a combination of the two\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (16 servings)\n384 calories; 29 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 6 grams protein; 272 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\nMake the recipe with us\n\n1. Step 1\n   To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil.\n2. Step 2\n   Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.)\n3. Step 3\n   Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)\n4. Step 4\n   Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil.\n5. Step 5\n   Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.\n6. Step 6\n   Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and\/or heavy cream.\n7. Step 7\n   Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.\n8. Step 8\n   Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.\n9. Step 9\n   Bake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.\n10. Step 10\n    After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.\n11. Step 11\n    When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.\n\nTips\n\n- Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.\n- Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n3,642 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\n\nIf you click on the book title above the recipe, \"Featured in: The Baker's Apprentice: Cheesecake\", you will find a lengthy explanation of how the recipe came from Doris Greenspan.\n\nThis is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter.\n\nFollowed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again\\!\n\nBest cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly.\n\nUse only wide heavy duty aluminum foil. Took longer than 1.5 hours\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake
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Meta Title	Tall and Creamy Cheesecake Recipe (with Video)
Meta Description	This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort It’s also a cheesecake you can customize
Meta Canonical	null
Boilerpipe Text	Yield: 16 servings For the Crust 1¾ cups graham cracker crumbs 3 tablespoons sugar Pinch of salt ½ stick (4 tablespoons) unsalted butter, melted For the Cheesecake 2 pounds (four 8-ounce boxes) cream cheese, at room temperature 1⅓ cups sugar ½ teaspoon salt 2 teaspoons pure vanilla extract 4 large eggs, at room temperature 1⅓ cups sour cream or heavy cream, or a combination of the two Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (16 servings) 384 calories; 29 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 6 grams protein; 272 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us Step 1 To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil. Step 2 Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) Step 3 Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.) Step 4 Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil. Step 5 Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Step 6 Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream. Step 7 Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. Step 8 Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan. Step 9 Bake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. Step 10 After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack. Step 11 When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter. Tips Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake. Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 3,642 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. If you click on the book title above the recipe, "Featured in: The Baker's Apprentice: Cheesecake", you will find a lengthy explanation of how the recipe came from Doris Greenspan. This is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter. Followed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again! Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. Use only wide heavy duty aluminum foil. Took longer than 1.5 hours Private comments are only visible to you. or to save this recipe.
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The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract. —Emily Weinstein Featured in: [The Baker's Apprentice: Cheesecake](https://dinersjournal.blogs.nytimes.com/2010/11/05/the-bakers-apprentice-cheesecake/) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. [Learn more.](https://help.nytimes.com/hc/en-us/articles/360060848652) [Subscribe](https://www.nytimes.com/subscription/cooking.html) Log In - ## Share this recipe - Copy link - [Email](mailto:?subject=NYT%20Cooking%3A%20Tall%20and%20Creamy%20Cheesecake&body=Check%20out%20this%20recipe%20from%20New%20York%20Times%20Cooking.%0A%0ATall%20and%20Creamy%20Cheesecake%0A%0AThis%20is%20not%20really%20a%20New%20York%20cheesecake%20recipe%20%E2%80%94%20there%E2%80%99s%20no%20lemon%20$although%20there%20could%20be$%20%E2%80%94%20this%20is%20an%20all-American%20cheesecake%20of%20the%20big%2C%20beautiful%2C%20lush%20and%20creamy%20variety%2C%20the%20kind%20that%20causes%20gasps%20of%20delight%20when%20you%20bring%20it%20to%20the%20table%20and%20sighs%20of%20satisfaction%20when%20you%20and%20your%20guests%20savor%20bite%20after%20bite.%20The%20cake%E2%80%99s%20velvety%20texture%20is%20a%20result%20of%20a%20long%20turn%20in%20the%20mixer%2C%20and%20a%20cool-down%20process%20that%20requires%20patience%2C%20but%20not%20much%20effort.%20It%E2%80%99s%20also%20a%20cheesecake%20you%20can%20customize.%20You%20can%20make%20the%20cake%20milder%20or%20tangier%20by%20using%20all%20heavy%20cream%20or%20all%20sour%20cream%2C%20or%20a%20combination%20of%20the%20two.%20You%20can%20add%20fruits%20or%20nuts%2C%20swirls%20of%20chocolate%20or%20drops%20of%20extract.%0A%0Ahttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dem-share) - [Pinterest](https://www.pinterest.com/pin/create/button?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dpin-share&description=NYT+Cooking%3A+This+is+not+really+a+New+York+cheesecake+recipe+%E2%80%94+there%E2%80%99s+no+lemon+%28although+there+could+be%29+%E2%80%94+this+is+an+all-American+cheesecake+of+the+big%2C+beautiful%2C+lush+and+creamy+variety%2C+the+kind+that+causes+gasps+of+delight+when+you+bring+it+to+the+table+and+sighs+of+satisfaction+when+you+and+your+guests+savor+bite+after+bite.+The+cake%E2%80%99s+velvety+texture+is+a+result+of+a+long+turn+in+the+mixer%2C+and+a+cool-&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2021%2F11%2F02%2Fdining%2Fdg-Tall-and-Creamy-Cheesecake-copy%2Fdg-Tall-and-Creamy-Cheesecake-jumbo.jpg) - [Facebook](https://www.facebook.com/dialog/share?app_id=9869919170&redirect_uri=https%3A%2F%2Fwww.facebook.com%2F&href=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dfb-share&name=Tall+and+Creamy+Cheesecake&quote=Check+out+this+recipe+from+New+York+Times+Cooking.) - [X](https://x.com/intent/post?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dtw-share&text=Check+out+this+recipe+from+%40nytcooking.) - [WhatsApp](https://api.whatsapp.com/send?text=Tall+and+Creamy+Cheesecake+https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dwh-share) - [Reddit](http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1015672-tall-and-creamy-cheesecake%3Fsmid%3Dre-share&title=Tall+and+Creamy+Cheesecake) - ## Print this recipe Include recipe photo Print Recipe * ## Ingredients Yield:16 servings - - 1¾cups graham cracker crumbs - 3tablespoons sugar - Pinch of salt - ½stick (4 tablespoons) unsalted butter, melted - 2pounds (four 8-ounce boxes) cream cheese, at room temperature - 1⅓cups sugar - ½teaspoon salt - 2teaspoons pure vanilla extract - 4large eggs, at room temperature - 1⅓cups sour cream or heavy cream, or a combination of the two Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets \$20 off and free delivery. [Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (16 servings) 384 calories; 29 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 6 grams protein; 272 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation ![Replay](data:image/svg+xml;base64,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) Make the recipe with us Watch 1. Step 1 To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil. 2. Step 2 Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) 3. Step 3 Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.) 4. Step 4 Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil. 5. Step 5 Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. 6. Step 6 Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream. 7. Step 7 Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. 8. Step 8 Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan. 9. Step 9 Bake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. 10. Step 10 After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack. 11. Step 11 When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter. Tips - Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake. - Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![About a half-dozen pumpkin cheesecake bars, swirled in orange and white, sit on a blue speckled sheet pan lined with parchment paper.]()Pumpkin Cheesecake Bars Erin Jeanne McDowell](https://cooking.nytimes.com/recipes/1019537-pumpkin-cheesecake-bars) - [![]()Easy Chocolate Cake Yossy Arefi](https://cooking.nytimes.com/recipes/1025466-easy-chocolate-cake) - [![]()Pumpkin Cheesecake In Nut Crust Marian Burros](https://cooking.nytimes.com/recipes/32-pumpkin-cheesecake-in-nut-crust) - [![]()Chocolate Guinness Cake Nigella Lawson](https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake) - [![]()New York Maple-Walnut Cheesecake Matt Lee And Ted Lee](https://cooking.nytimes.com/recipes/8413-new-york-maple-walnut-cheesecake) - [![]()Lemon Yogurt Cheesecake Yossy Arefi](https://cooking.nytimes.com/recipes/1024534-lemon-yogurt-cheesecake) - [![]()Sopapilla Cheesecake Bars Ligaya Mishan](https://cooking.nytimes.com/recipes/1024126-sopapilla-cheesecake-bars) - [![]()Pumpkin Cheesecake Vallery Lomas](https://cooking.nytimes.com/recipes/1021631-pumpkin-cheesecake) - [![]()Citrusy Cheesecake Alison Roman](https://cooking.nytimes.com/recipes/1020711-citrusy-cheesecake) - [![]()Crème Fraîche Cheesecake With Sour Cherries Melissa Clark](https://cooking.nytimes.com/recipes/1014178-creme-fraiche-cheesecake-with-sour-cherries) - [![]()Basque Cheesecake Tanya Sichynsky](https://cooking.nytimes.com/recipes/1024483-basque-cheesecake) - [![]()Classic Cheesecake Alison Roman](https://cooking.nytimes.com/recipes/1019037-classic-cheesecake) - [![]()Pumpkin Spice Cheesecake Bites Sue Li](https://cooking.nytimes.com/recipes/1026147-pumpkin-spice-cheesecake-bites) - [![]()Chocolate Cheesecake With Raspberry Swirl Yossy Arefi](https://cooking.nytimes.com/recipes/1026510-chocolate-cheesecake-with-raspberry-swirl) - [![]()Vegan Pumpkin Cheesecake Tara Parker-Pope](https://cooking.nytimes.com/recipes/1015404-vegan-pumpkin-cheesecake) - [![]()Japanese Cheesecake Melissa Clark](https://cooking.nytimes.com/recipes/1020666-japanese-cheesecake) - [![]()Intense Chocolate Mousse Cake Nigella Lawson](https://cooking.nytimes.com/recipes/11001-intense-chocolate-mousse-cake) - [![]()Deluxe Cheesecake Craig Claiborne](https://cooking.nytimes.com/recipes/1016079-deluxe-cheesecake) - [![]()Chocolate Lava Cake for Two Yossy Arefi](https://cooking.nytimes.com/recipes/1019957-chocolate-lava-cake-for-two) - [![]()Air-Fryer Cheesecake Christina Morales](https://cooking.nytimes.com/recipes/1022925-air-fryer-cheesecake) ## Ratings 5 out of 5 3,642 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (39) - Most Helpful (37) - Private Brenda 7 years ago Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. Is this helpful? 449 maxi henry 8 years ago If you click on the book title above the recipe, "Featured in: The Baker's Apprentice: Cheesecake", you will find a lengthy explanation of how the recipe came from Doris Greenspan. Is this helpful? 428 Ashli Michelle 8 years ago This is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter. Is this helpful? 424 Anna 7 years ago Followed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again\! Is this helpful? 157 Brenda 7 years ago Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. Is this helpful? 449 sharon gouwens 7 years ago Use only wide heavy duty aluminum foil. Took longer than 1.5 hours Is this helpful? 65 Private comments are only visible to you. Show more comments * ### Credits Adapted from "Baking From My Home to Yours" by Dorie Greenspan (Houghton-Mifflin, 2006) ### Recipe Tags - [American](https://cooking.nytimes.com/tag/american) - [Cheesecake](https://cooking.nytimes.com/tag/cheesecake) - [Cream Cheese](https://cooking.nytimes.com/tag/cream%20cheese) - [Graham Cracker](https://cooking.nytimes.com/tag/graham%20cracker) - [Heavy Cream](https://cooking.nytimes.com/tag/heavy%20cream) - [Party](https://cooking.nytimes.com/topics/entertaining) - [Plan-Ahead](https://cooking.nytimes.com/tag/plan-ahead) - [Sour Cream](https://cooking.nytimes.com/tag/sour%20cream) - [Dessert](https://cooking.nytimes.com/topics/desserts) - [Thanksgiving](https://cooking.nytimes.com/thanksgiving) Log in or sign up to save this recipe. *** ### More From [Thanksgiving Desserts](https://cooking.nytimes.com/68861692-nyt-cooking/1761717-thanksgiving-dessert-recipes) - [![Apple Pie Bars](https://static01.nyt.com/images/2018/09/04/dining/apple-pie-bars/apple-pie-bars-mediumThreeByTwo440.jpg?quality=75&auto=webp)Apple Pie Bars Genevieve Ko 3052 ratings with an average rating of 4 out of 5 stars 3,052 1 1/2 hours, plus cooling](https://cooking.nytimes.com/recipes/1019543-apple-pie-bars) Log in or sign up to save this recipe. - [![Pumpkin Bread Pudding](https://static01.nyt.com/images/2025/10/24/multimedia/24FD-EASY-PUMPKIN-DESSERTS-pumpkinbreadpudding-ztfv/24FD-EASY-PUMPKIN-DESSERTS-pumpkinbreadpudding-ztfv-mediumThreeByTwo440-v2.jpg?quality=75&auto=webp)Pumpkin Bread Pudding Yossy Arefi 218 ratings with an average rating of 4 out of 5 stars 218 1 hour](https://cooking.nytimes.com/recipes/761060376-pumpkin-bread-pudding) Log in or sign up to save this recipe. - [![Cranberry Lemon Bars](https://static01.nyt.com/images/2020/11/18/dining/13bakingrex3-bars-te/merlin_179650401_1c345546-086d-42e6-a2d5-62511090cc00-mediumThreeByTwo440.jpg?quality=75&auto=webp)Cranberry Lemon Bars Genevieve Ko 7583 ratings with an average rating of 4 out of 5 stars 7,583 1 hour, plus cooling and chilling](https://cooking.nytimes.com/recipes/1021641-cranberry-lemon-bars) Log in or sign up to save this recipe. - [![Flan de Coco (Coconut Flan)](https://static01.nyt.com/images/2025/09/24/multimedia/24FD-TANISREX3-DT-Flan-de-Coco-mzfl/10FD-TANISREX3-DT-Flan-de-Coco-mzfl-mediumThreeByTwo440.jpg?quality=75&auto=webp)Flan de Coco (Coconut Flan) David Tanis 45 ratings with an average rating of 5 out of 5 stars 45 1 1/2 hours, plus overnight chilling](https://cooking.nytimes.com/recipes/1027326-flan-de-coco-coconut-flan) Log in or sign up to save this recipe. - [![Prăjitură Turnată Cu Mere (Jammy Apple Bars)](https://static01.nyt.com/images/2025/09/05/multimedia/cg-apple-bars-lhbk/cg-apple-bars-lhbk-mediumThreeByTwo440.jpg?quality=75&auto=webp)Prăjitură Turnată Cu Mere (Jammy Apple Bars) Carolina Gelen 152 ratings with an average rating of 4 out of 5 stars 152 2 hours](https://cooking.nytimes.com/recipes/756837317-prajitura-turnata-cu-mere-jammy-apple-bars) Log in or sign up to save this recipe. - [![Lemon Layer Cake With Cream Cheese Frosting](https://static01.nyt.com/images/2025/04/11/multimedia/YA-Lemon-Layer-Cake-mjwv/YA-Lemon-Layer-Cake-mjwv-mediumThreeByTwo440.jpg?quality=75&auto=webp)Lemon Layer Cake With Cream Cheese Frosting Yossy Arefi 290 ratings with an average rating of 5 out of 5 stars 290 About 2 hours](https://cooking.nytimes.com/recipes/1026066-lemon-layer-cake-with-cream-cheese-frosting) Log in or sign up to save this recipe. - [![Sheet Pan Tarte Tatin](https://static01.nyt.com/images/2026/02/25/multimedia/CS-Sheet-pan-tarte-Tatin-pqhl/CS-Sheet-pan-tarte-Tatin-pqhl-mediumThreeByTwo440.jpg?quality=75&auto=webp)Sheet Pan Tarte Tatin Claire Saffitz 17 ratings with an average rating of 4 out of 5 stars 17 4 hours 30 minutes](https://cooking.nytimes.com/recipes/772052394-sheet-pan-tarte-tatin) Log in or sign up to save this recipe. - [![Apple Crumb Cake](https://static01.nyt.com/images/2025/09/16/multimedia/16FD-EASY-BAKED-GOODS-ROUNDUP-YA-Apple-Crumb-Cake-wtfg/16FD-EASY-BAKED-GOODS-ROUNDUP-YA-Apple-Crumb-Cake-wtfg-mediumThreeByTwo440.jpg?quality=75&auto=webp)Apple Crumb Cake Yossy Arefi 375 ratings with an average rating of 5 out of 5 stars 375 About 1 1/4 hours, plus cooling](https://cooking.nytimes.com/recipes/1027115-apple-crumb-cake) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:16 servings - - 1¾cups graham cracker crumbs - 3tablespoons sugar - Pinch of salt - ½stick (4 tablespoons) unsalted butter, melted - 2pounds (four 8-ounce boxes) cream cheese, at room temperature - 1⅓cups sugar - ½teaspoon salt - 2teaspoons pure vanilla extract - 4large eggs, at room temperature - 1⅓cups sour cream or heavy cream, or a combination of the two Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (16 servings) 384 calories; 29 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 6 grams protein; 272 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us 1. Step 1 To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the outside of the bottom of the pan in a double layer of aluminum foil. 2. Step 2 Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) 3. Step 3 Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.) 4. Step 4 Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce the oven temperature to 325 degrees. To make the cheesecake: Put a kettle of water on to boil. 5. Step 5 Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. 6. Step 6 Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream. 7. Step 7 Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. 8. Step 8 Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan. 9. Step 9 Bake the cheesecake for 1½ hours, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. 10. Step 10 After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack. 11. Step 11 When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better. At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter. Tips - Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake. - Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 3,642 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. If you click on the book title above the recipe, "Featured in: The Baker's Apprentice: Cheesecake", you will find a lengthy explanation of how the recipe came from Doris Greenspan. This is Dorie Greenspan's recipe. Why haven't you given her credit? This is word for word from her cookbook sitting on my counter. Followed this recipe to a 't' and it turned out SOO good-- an hour and a half was plenty of time in the oven for the filling to bake. I used Tate's chocolate chip cookies for the crust to make it gluten free and it was magnificent. WOW! Guests said it was better than The Cheesecake Factory. Will definitely be making this again\! Best cheesecake recipe that I have found- creamy and decadent. I have made it with the foil, and without. Easiest to just put a roasting pan of hot water in the low rack of the oven at the same time, and put the springform pan on a cookie sheet on middle rack. No worries for leaking, and no cracking happened. Wait for just the right jiggle in the center, and cool slowly. Use only wide heavy duty aluminum foil. Took longer than 1.5 hours Private comments are only visible to you. * or to save this recipe. ***
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