🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 144 (from laksa149)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa144.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://www.bonappetit.com/recipe/bas-best-cheesecake\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bonappetit.com/recipe/bas-best-cheesecake\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bonappetit.com\/recipe\/bas-best-cheesecake","crawl_time":1775930905,"first_indexed_time":1505893189,"http_code":200,"src_unparsed":"com,bonappetit!www,\/recipe\/bas-best-cheesecake s443","src_root_hash":"6389551939407734344","history_drop_reason":null,"meta_title":"BA's Best Cheesecake Recipe | Bon Appétit","meta_descriptions":["Meet the absolute perfect cheesecake recipe, complete with a rich, creamy filling and a customizable cookie or graham cracker crust."],"attrs_boilerpipe_text":"We won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking.\nAccording to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably\nPhiladelphia brand\n, is critical for this New York–style cheesecake. While\nricotta\nand\nmascarpone\ncan be used to delicious effect for certain\ntypes of cheesecake\n, this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A\nfood processor\nwill deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed.\nClassic cheesecake recipes often get a\ngraham cracker\ncrust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the\nbest graham crackers\nat the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers,\nfortune cookies\n, or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base.\nNote that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock.\nThe cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with\nhot fudge\nor\ncaramel sauce\n,\nfruit compote\n, or\nwhipped cream\nand fresh fruit, and no one will ever know.","attrs_markdown":"[Skip to main content](https:\/\/www.bonappetit.com\/recipe\/bas-best-cheesecake#main-content)\n\n[SUBSCRIBE](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[SUBSCRIBE](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[Newsletter](https:\/\/www.bonappetit.com\/newsletter?sourceCode=navbar)\n\n[Recipes](https:\/\/www.bonappetit.com\/recipes)\n\n[Drinks](https:\/\/www.bonappetit.com\/drinks)\n\n[Cooking](https:\/\/www.bonappetit.com\/cooking)\n\n[Shopping](https:\/\/www.bonappetit.com\/shopping)\n\n[Restaurants](https:\/\/www.bonappetit.com\/restaurants)\n\n[Culture](https:\/\/www.bonappetit.com\/culture)\n\n[Video](https:\/\/www.bonappetit.com\/video)\n\n[Sign In](https:\/\/www.bonappetit.com\/auth\/initiate?redirectURL=%2Frecipe%2Fbas-best-cheesecake&source=VERSO_NAVIGATION)\n\n[Recipes](https:\/\/www.bonappetit.com\/recipes)\n\n[Drinks](https:\/\/www.bonappetit.com\/drinks)\n\n[Cooking](https:\/\/www.bonappetit.com\/cooking)\n\n[Shopping](https:\/\/www.bonappetit.com\/shopping)\n\n[Restaurants](https:\/\/www.bonappetit.com\/restaurants%20)\n\n[Culture](https:\/\/www.bonappetit.com\/culture)\n\n[Video](https:\/\/www.bonappetit.com\/video)\n\n[Podcast](https:\/\/www.bonappetit.com\/podcast\/dinner-sos)\n\n[Merch](https:\/\/shop.bonappetit.com\/)\n\n[Culinary Getaways](https:\/\/www.bonappetit.com\/story\/culinary-getaways)\n\n[Bon Appétit Wine Shop](http:\/\/bonappetitwineshop.com\/)\n\n[Search](https:\/\/www.bonappetit.com\/search)\n\n[Sign In](https:\/\/www.bonappetit.com\/auth\/initiate?redirectURL=%2Frecipe%2Fbas-best-cheesecake&source=VERSO_NAVIGATION)\n\n[Newsletter](https:\/\/www.bonappetit.com\/newsletter?sourceCode=hamburgernav)\n\n[![WHERE FOOD \\<br\\> MEETS CULTURE \\<br\\> Expand your horizons with global flavours and vibrant ideas. Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. \\<br\\> CTA: SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2c994a6f2e333cbbbcc8\/original\/pass\/BA_Culture_Overlay_300x200_NFT_01a.gif?format=original)](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_ROLLOVER_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\nGet one year of unlimited access for just ~~\\$6~~ \\$3\/month—cancel anytime. [GET DIGITAL ACCESS](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_PAYWALL_THIN_METER_ARTICLE_1_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[Recipes](https:\/\/www.bonappetit.com\/)\n\n# BA’s Best Cheesecake\nBy [Dawn Perry](https:\/\/www.bonappetit.com\/contributor\/dawn-perry)\n\nJune 12, 2023\n\n3\\.8\n\n(162)\n\n![Slices of cheesecake with graham cracker crust on a blue background with forks to the side.](https:\/\/assets.bonappetit.com\/photos\/648340b9047251c7e5ee2674\/1:1\/w_2560%2Cc_limit\/20230524-SEO-RECIPES-BON-APP24038.jpg)\n\nPhotograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi\n\nJump To Recipe\n\nWe won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking.\n\nAccording to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably [Philadelphia brand](https:\/\/www.bonappetit.com\/story\/philadelphia-cream-cheese), is critical for this New York–style cheesecake. While [ricotta](https:\/\/www.bonappetit.com\/recipe\/ricotta-pie-with-amarena-cherries) and [mascarpone](https:\/\/www.bonappetit.com\/recipe\/mascarpone-cheesecake-with-candied-pecans-and-dulce-de-leche-sauce) can be used to delicious effect for certain [types of cheesecake](https:\/\/www.bonappetit.com\/gallery\/best-cheesecake-recipes), this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A [food processor](https:\/\/www.bonappetit.com\/story\/should-you-buy-a-food-processor) will deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed.\n\nClassic cheesecake recipes often get a [graham cracker](https:\/\/www.bonappetit.com\/story\/what-are-graham-crackers) crust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the [best graham crackers](https:\/\/www.bonappetit.com\/story\/best-graham-crackers-taste-test-article) at the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers, [fortune cookies](https:\/\/www.bonappetit.com\/story\/how-to-make-fortune-cookie-crumb-crust), or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base.\n\nNote that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock.\n\nThe cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with [hot fudge](https:\/\/www.epicurious.com\/recipes\/food\/views\/quick-and-easy-hot-fudge) or [caramel sauce](https:\/\/www.bonappetit.com\/story\/how-to-make-caramel-sauce), [fruit compote](https:\/\/www.bonappetit.com\/story\/blueberry-compote), or [whipped cream](https:\/\/www.bonappetit.com\/story\/how-to-make-whipped-cream) and fresh fruit, and no one will ever know.\n\n## Recipe information\n- Total Time\n  \n  3 hours (includes cooling)\n- Yield\n  \n  Makes one 9\" cake Servings\n\n## Ingredients\n### Crust\n9\n\noz. graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies\n\n1\n\nTbsp. raw sugar\n\n¼\n\ntsp. kosher salt\n\n½\n\ncup (1 stick; 4 oz.) unsalted butter, melted, slightly cooled\n\n### Cheesecake and Assembly\n20\n\noz. cream cheese (2½ 8-oz. bars), room temperature\n\n¾\n\ncup granulated sugar\n\n¼\n\ntsp. kosher salt\n\n1\n\nvanilla bean, split lengthwise, or 1 Tbsp. vanilla extract\n\n⅔\n\ncup sour cream, room temperature\n\n¼\n\ntsp. finely grated lemon zest\n\n2\n\nlarge eggs, room temperature\n\n### Special Equipment\nA 9\" springform pan\n\nNeed to make a substitution?\n\nAsk AI\n\n## Preparation\n1. ### Crust\n   #### Step 1\n   Preheat oven to 350°. Pulse **9 oz. graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies**, in the large bowl of a food processor until fine crumbs form (you should have about 2 cups). Add **1 Tbsp. raw sugar** and **¼ tsp. kosher salt** and pulse just to combine. Add **½ cup (4 oz.) melted butter** and pulse until mixture is the consistency of wet sand.\n   #### Step 2\n   Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2\" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.\n2. ### Cheesecake and Assembly\n   #### Step 3\n   Preheat oven to 325°. Pulse **20 oz. cream cheese (2½ 8-oz. bars), room temperature, ¾ cup granulated sugar**, and **¼ tsp. kosher salt** in the large bowl of a food processor (no need to clean it first), occasionally scraping down sides of the bowl, until smooth. Scrape in the seeds from **1 vanilla bean, split lengthwise** (save pod for another use), or add **1 Tbsp. vanilla extract**. Add **⅔ cup sour cream, room temperature** and **¼ tsp. finely grated lemon zest** and pulse until smooth. Add **2 large eggs, room temperature** and pulse to combine. Scrape cheesecake batter into cooled crust and bake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.\n   **Do ahead:** Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.   \n     \n   ***Editor’s note:** This recipe was first printed in May 2015 as part of* [*BA’s Best*](http:\/\/www.bonappetit.com\/best)*, a collection of our essential recipes. Head this way for* [*our favorite chocolate cheesecake*](https:\/\/www.bonappetit.com\/recipe\/deep-dark-chocolate-cheesecake)*, a* [*yogurt-enriched version*](https:\/\/www.bonappetit.com\/recipe\/sour-cherry-cheesecake) *with a cherry-pie-filling-like topping, or a* [*pumpkin cheesecake*](https:\/\/www.bonappetit.com\/recipe\/pumpkin-cheesecake-gingersnap-crust) *with a nut-and-seed crumble.*\n\nExplore Bon Appétit[Baking](https:\/\/www.bonappetit.com\/cooking-method\/baking)[Dessert](https:\/\/www.bonappetit.com\/dish\/dessert)[Cheesecake](https:\/\/www.bonappetit.com\/dish\/cheesecake)[Cake](https:\/\/www.bonappetit.com\/dish\/cake)[Vanilla](https:\/\/www.bonappetit.com\/ingredient\/vanilla)[Cream Cheese](https:\/\/www.bonappetit.com\/ingredient\/cream-cheese)[Cheese](https:\/\/www.bonappetit.com\/ingredient\/cheese)[Nut-Free](https:\/\/www.bonappetit.com\/diet\/nut-free)[Christmas](https:\/\/www.bonappetit.com\/holidays\/christmas)[Thanksgiving](https:\/\/www.bonappetit.com\/holidays\/thanksgiving)\n\nWatch\n\n[How One of NYC’s Best British Chefs Makes Fish & Chips](https:\/\/www.bonappetit.com\/video\/watch\/made-to-order-how-nycs-best-british-fish-and-chips-is-made)\n\n## Recipe notes\n[Back to top](https:\/\/www.bonappetit.com\/recipe\/bas-best-cheesecake#main-content)\n\nThere aren’t any recipe notes yet\n\nBe the first to start the conversation\\! 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Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. \\<br\\> CTA:SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2cafbe7cc209e2027f5a\/original\/pass\/BA_Culture_Desktop_940x140_NFT_01a.gif?format=original)](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_FOOTER_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[![Bon Appétit](https:\/\/www.bonappetit.com\/verso\/static\/bonappetit-us\/assets\/logo-reverse.svg)](https:\/\/www.bonappetit.com\/)\n\nRecipes you want to make. Cooking advice that works. Restaurant recommendations you trust.\n\nMore from Bon Appétit\n\n- [ABOUT US](https:\/\/www.bonappetit.com\/story\/about-us)\n- [Masthead](https:\/\/www.bonappetit.com\/story\/digital-masthead)\n- [Newsletter Signup](https:\/\/www.bonappetit.com\/newsletter)\n- [Bon Appétit Media Kit](http:\/\/www.condenast.com\/brands\/bon-appetit\/)\n- [EPICURIOUS](https:\/\/www.epicurious.com\/)\n- [Find Us on the Epicurious App](https:\/\/apps.apple.com\/app\/apple-store\/id312101965?pt=45076&ct=BA_Site_Footer&mt=8)\n- [Archive](https:\/\/archive.bonappetit.com\/)\n- [Subscribe](https:\/\/www.bonappetit.com\/subscribe)\n\nContact\n\n- [Subscription FAQs](https:\/\/www.bonappetit.com\/story\/subscription-faq)\n- [Manage Account](https:\/\/www.bonappetit.com\/account\/profile)\n- [Careers](https:\/\/www.condenast.com\/careers\/)\n- [Contact Us](https:\/\/www.bonappetit.com\/info\/contact-us)\n\n- [User Agreement](https:\/\/www.condenast.com\/user-agreement\/)\n- [Privacy Policy](http:\/\/www.condenast.com\/privacy-policy#privacypolicy)\n- [Your California Privacy Rights](http:\/\/www.condenast.com\/privacy-policy#privacypolicy-california)\n- [RSS Feeds](https:\/\/www.bonappetit.com\/rss-feeds)\n- [Site Map](https:\/\/www.bonappetit.com\/sitemap)\n- [Accessibility Help](https:\/\/www.bonappetit.com\/story\/accessibility-help)\n- [Condé Nast Store](https:\/\/www.condenaststore.com\/)\n- Your Privacy Choices\n\n© 2026 Condé Nast. All rights reserved. *Bon Appétit* may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. [Ad Choices](http:\/\/www.aboutads.info\/)\n\nFood Innovation Group","attrs_readable_markdown":"We won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking.\n\nAccording to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably [Philadelphia brand](https:\/\/www.bonappetit.com\/story\/philadelphia-cream-cheese), is critical for this New York–style cheesecake. While [ricotta](https:\/\/www.bonappetit.com\/recipe\/ricotta-pie-with-amarena-cherries) and [mascarpone](https:\/\/www.bonappetit.com\/recipe\/mascarpone-cheesecake-with-candied-pecans-and-dulce-de-leche-sauce) can be used to delicious effect for certain [types of cheesecake](https:\/\/www.bonappetit.com\/gallery\/best-cheesecake-recipes), this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A [food processor](https:\/\/www.bonappetit.com\/story\/should-you-buy-a-food-processor) will deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed.\n\nClassic cheesecake recipes often get a [graham cracker](https:\/\/www.bonappetit.com\/story\/what-are-graham-crackers) crust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the [best graham crackers](https:\/\/www.bonappetit.com\/story\/best-graham-crackers-taste-test-article) at the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers, [fortune cookies](https:\/\/www.bonappetit.com\/story\/how-to-make-fortune-cookie-crumb-crust), or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base.\n\nNote that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock.\n\nThe cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with [hot fudge](https:\/\/www.epicurious.com\/recipes\/food\/views\/quick-and-easy-hot-fudge) or [caramel sauce](https:\/\/www.bonappetit.com\/story\/how-to-make-caramel-sauce), [fruit compote](https:\/\/www.bonappetit.com\/story\/blueberry-compote), or [whipped cream](https:\/\/www.bonappetit.com\/story\/how-to-make-whipped-cream) and fresh fruit, and no one will ever know.","meta_canonical":null}

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Boilerpipe Text	We won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking. According to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably Philadelphia brand , is critical for this New York–style cheesecake. While ricotta and mascarpone can be used to delicious effect for certain types of cheesecake , this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A food processor will deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed. Classic cheesecake recipes often get a graham cracker crust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the best graham crackers at the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers, fortune cookies , or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base. Note that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock. The cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with hot fudge or caramel sauce , fruit compote , or whipped cream and fresh fruit, and no one will ever know.
Markdown	[Skip to main content](https://www.bonappetit.com/recipe/bas-best-cheesecake#main-content) [SUBSCRIBE](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [SUBSCRIBE](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [Newsletter](https://www.bonappetit.com/newsletter?sourceCode=navbar) [Recipes](https://www.bonappetit.com/recipes) [Drinks](https://www.bonappetit.com/drinks) [Cooking](https://www.bonappetit.com/cooking) [Shopping](https://www.bonappetit.com/shopping) [Restaurants](https://www.bonappetit.com/restaurants) [Culture](https://www.bonappetit.com/culture) [Video](https://www.bonappetit.com/video) [Sign In](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbas-best-cheesecake&source=VERSO_NAVIGATION) [Recipes](https://www.bonappetit.com/recipes) [Drinks](https://www.bonappetit.com/drinks) [Cooking](https://www.bonappetit.com/cooking) [Shopping](https://www.bonappetit.com/shopping) [Restaurants](https://www.bonappetit.com/restaurants%20) [Culture](https://www.bonappetit.com/culture) [Video](https://www.bonappetit.com/video) [Podcast](https://www.bonappetit.com/podcast/dinner-sos) [Merch](https://shop.bonappetit.com/) [Culinary Getaways](https://www.bonappetit.com/story/culinary-getaways) [Bon Appétit Wine Shop](http://bonappetitwineshop.com/) [Search](https://www.bonappetit.com/search) [Sign In](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbas-best-cheesecake&source=VERSO_NAVIGATION) [Newsletter](https://www.bonappetit.com/newsletter?sourceCode=hamburgernav) [![WHERE FOOD \<br\> MEETS CULTURE \<br\> Expand your horizons with global flavours and vibrant ideas. Just \<strong\>\$3/month\</strong\> for 1 year. \<br\> CTA: SUBSCRIBE](https://assets.bonappetit.com/photos/695c2c994a6f2e333cbbbcc8/original/pass/BA_Culture_Overlay_300x200_NFT_01a.gif?format=original)](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_ROLLOVER_0_MARCH_2026_CTA_TEST_ZZ_PANELB) Get one year of unlimited access for just ~~\$6~~ \$3/month—cancel anytime. [GET DIGITAL ACCESS](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_PAYWALL_THIN_METER_ARTICLE_1_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [Recipes](https://www.bonappetit.com/) # BA’s Best Cheesecake By [Dawn Perry](https://www.bonappetit.com/contributor/dawn-perry) June 12, 2023 3\.8 (162) ![Slices of cheesecake with graham cracker crust on a blue background with forks to the side.](https://assets.bonappetit.com/photos/648340b9047251c7e5ee2674/1:1/w_2560%2Cc_limit/20230524-SEO-RECIPES-BON-APP24038.jpg) Photograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi Jump To Recipe We won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking. According to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably [Philadelphia brand](https://www.bonappetit.com/story/philadelphia-cream-cheese), is critical for this New York–style cheesecake. While [ricotta](https://www.bonappetit.com/recipe/ricotta-pie-with-amarena-cherries) and [mascarpone](https://www.bonappetit.com/recipe/mascarpone-cheesecake-with-candied-pecans-and-dulce-de-leche-sauce) can be used to delicious effect for certain [types of cheesecake](https://www.bonappetit.com/gallery/best-cheesecake-recipes), this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A [food processor](https://www.bonappetit.com/story/should-you-buy-a-food-processor) will deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed. Classic cheesecake recipes often get a [graham cracker](https://www.bonappetit.com/story/what-are-graham-crackers) crust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the [best graham crackers](https://www.bonappetit.com/story/best-graham-crackers-taste-test-article) at the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers, [fortune cookies](https://www.bonappetit.com/story/how-to-make-fortune-cookie-crumb-crust), or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base. Note that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock. The cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with [hot fudge](https://www.epicurious.com/recipes/food/views/quick-and-easy-hot-fudge) or [caramel sauce](https://www.bonappetit.com/story/how-to-make-caramel-sauce), [fruit compote](https://www.bonappetit.com/story/blueberry-compote), or [whipped cream](https://www.bonappetit.com/story/how-to-make-whipped-cream) and fresh fruit, and no one will ever know. ## Recipe information - Total Time 3 hours (includes cooling) - Yield Makes one 9" cake Servings ## Ingredients ### Crust 9 oz. graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies 1 Tbsp. raw sugar ¼ tsp. kosher salt ½ cup (1 stick; 4 oz.) unsalted butter, melted, slightly cooled ### Cheesecake and Assembly 20 oz. cream cheese (2½ 8-oz. bars), room temperature ¾ cup granulated sugar ¼ tsp. kosher salt 1 vanilla bean, split lengthwise, or 1 Tbsp. vanilla extract ⅔ cup sour cream, room temperature ¼ tsp. finely grated lemon zest 2 large eggs, room temperature ### Special Equipment A 9" springform pan Need to make a substitution? Ask AI ## Preparation 1. ### Crust #### Step 1 Preheat oven to 350°. Pulse 9 oz. graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies, in the large bowl of a food processor until fine crumbs form (you should have about 2 cups). Add 1 Tbsp. raw sugar and ¼ tsp. kosher salt and pulse just to combine. Add ½ cup (4 oz.) melted butter and pulse until mixture is the consistency of wet sand. #### Step 2 Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool. 2. ### Cheesecake and Assembly #### Step 3 Preheat oven to 325°. Pulse 20 oz. cream cheese (2½ 8-oz. bars), room temperature, ¾ cup granulated sugar, and ¼ tsp. kosher salt in the large bowl of a food processor (no need to clean it first), occasionally scraping down sides of the bowl, until smooth. Scrape in the seeds from 1 vanilla bean, split lengthwise (save pod for another use), or add 1 Tbsp. vanilla extract. Add ⅔ cup sour cream, room temperature and ¼ tsp. finely grated lemon zest and pulse until smooth. Add 2 large eggs, room temperature and pulse to combine. Scrape cheesecake batter into cooled crust and bake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours. Do ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving. *Editor’s note: This recipe was first printed in May 2015 as part of* [BA’s Best](http://www.bonappetit.com/best), a collection of our essential recipes. Head this way for [our favorite chocolate cheesecake](https://www.bonappetit.com/recipe/deep-dark-chocolate-cheesecake), a [yogurt-enriched version](https://www.bonappetit.com/recipe/sour-cherry-cheesecake) with a cherry-pie-filling-like topping, or a [pumpkin cheesecake](https://www.bonappetit.com/recipe/pumpkin-cheesecake-gingersnap-crust) with a nut-and-seed crumble. Explore Bon Appétit[Baking](https://www.bonappetit.com/cooking-method/baking)[Dessert](https://www.bonappetit.com/dish/dessert)[Cheesecake](https://www.bonappetit.com/dish/cheesecake)[Cake](https://www.bonappetit.com/dish/cake)[Vanilla](https://www.bonappetit.com/ingredient/vanilla)[Cream Cheese](https://www.bonappetit.com/ingredient/cream-cheese)[Cheese](https://www.bonappetit.com/ingredient/cheese)[Nut-Free](https://www.bonappetit.com/diet/nut-free)[Christmas](https://www.bonappetit.com/holidays/christmas)[Thanksgiving](https://www.bonappetit.com/holidays/thanksgiving) Watch [How One of NYC’s Best British Chefs Makes Fish & Chips](https://www.bonappetit.com/video/watch/made-to-order-how-nycs-best-british-fish-and-chips-is-made) ## Recipe notes [Back to top](https://www.bonappetit.com/recipe/bas-best-cheesecake#main-content) There aren’t any recipe notes yet Be the first to start the conversation\! You need an account to add or like notes. [Sign in or create account](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbas-best-cheesecake%3Fsource%3DCOMMUNITY_LOGIN%23leave-a-rating&source=COMMUNITY_LOGIN) ### The best of BA in your inbox every day Recipes to cook, products to add to your kitchen, and stories to bookmark for your lunch break. 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Readable Markdown	We won’t mince words. This is the best cheesecake recipe we’ve ever met. It’s wonderfully rich, flavored with a whole vanilla bean (plus a bit of lemon zest for brightness), and sports a buttery crust you can customize to your liking. According to former BA senior food editor Dawn Perry, using full-fat cream cheese, preferably [Philadelphia brand](https://www.bonappetit.com/story/philadelphia-cream-cheese), is critical for this New York–style cheesecake. While [ricotta](https://www.bonappetit.com/recipe/ricotta-pie-with-amarena-cherries) and [mascarpone](https://www.bonappetit.com/recipe/mascarpone-cheesecake-with-candied-pecans-and-dulce-de-leche-sauce) can be used to delicious effect for certain [types of cheesecake](https://www.bonappetit.com/gallery/best-cheesecake-recipes), this isn’t the place for them. To ensure the filling is evenly mixed, the cream cheese, sour cream, and eggs must be room temperature before you start, so pull them out of the refrigerator at least 2 hours before combining. A [food processor](https://www.bonappetit.com/story/should-you-buy-a-food-processor) will deliver the smoothest batter since it incorporates less air than alternatives; if you don’t have one, combine the cheesecake ingredients with a stand mixer using the paddle attachment (or a hand mixer) on medium-low speed. Classic cheesecake recipes often get a [graham cracker](https://www.bonappetit.com/story/what-are-graham-crackers) crust (which we fully support), but here we’ll grant you some leeway. You can check out our advice on the [best graham crackers](https://www.bonappetit.com/story/best-graham-crackers-taste-test-article) at the store, or venture into the cookie aisle to discover the many possibilities: Choose vanilla or chocolate wafers, gingersnaps, Oreos, shortbread, animal crackers, [fortune cookies](https://www.bonappetit.com/story/how-to-make-fortune-cookie-crumb-crust), or any cookie or cracker that looks good to you (Again, if you don’t have a food processor, crush the cookies in a zip-top bag using a rolling pin, or look for pre-ground graham cracker crumbs at the grocery store.) For an even crust, press the cookie mixture into the side of the pan before tamping down the base. Note that the oven temperature is lowered from 350° (for the crust) to 325° for the final bake. Baking the cheesecake at a low temperature means fussing with a hot water bath is unnecessary. You’ll know it’s done when the edges of the creamy cheesecake filling are set and the center has a slight jiggle. But don’t rush the cooling process: If your kitchen is very cold, leave the cheesecake in the turned-off oven with the oven door ajar to avoid thermal shock. The cake can hold in the refrigerator, loosely covered with plastic wrap or aluminum foil, for several days. No cracks should form, but if they do, top with [hot fudge](https://www.epicurious.com/recipes/food/views/quick-and-easy-hot-fudge) or [caramel sauce](https://www.bonappetit.com/story/how-to-make-caramel-sauce), [fruit compote](https://www.bonappetit.com/story/blueberry-compote), or [whipped cream](https://www.bonappetit.com/story/how-to-make-whipped-cream) and fresh fruit, and no one will ever know.
Shard	144 (laksa)
Root Hash	6389551939407734344
Unparsed URL	com,bonappetit!www,/recipe/bas-best-cheesecake s443