🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 156 (from laksa051)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa156.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.cookingclassy.com/cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.cookingclassy.com/cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.cookingclassy.com\/cheesecake-recipe\/","crawl_time":1775448458,"first_indexed_time":1574751355,"http_code":200,"src_unparsed":"com,cookingclassy!www,\/cheesecake-recipe\/ s443","src_root_hash":"17124890323269025956","history_drop_reason":null,"meta_title":"Best Cheesecake Recipe - Cooking Classy","meta_descriptions":["The BEST Cheesecake recipe! If there's one thing I know how to make it's a perfect cheesecake, it's long been one of my all time favorite foods! This"],"attrs_boilerpipe_text":"The BEST\nCheesecake recipe\n! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture.\nPerfect Easy Cheesecake Recipe\nOne of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof.\nWhat Makes the Best Cheesecake?\nSimple and rich ingredients and a good method make the best classic cheesecake.\nThat includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to.\nAnd when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture.\nIngredients Needed for Cheesecake:\nGraham crackers\n– how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs.\nGranulated sugar\n– this is used in both the crust and filling. Just stick with standard cane sugar.\nButter\n– I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness.\nCream cheese\n– you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours.\nEggs\n– room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes.\nSour cream\n– don’t use light! This is cheesecake, not a diet plan.\nHeavy cream\n– no substitutes! Don’t use half and half or milk or filling will be too runny.\nVanilla\n– use real vanilla for best flavor.\nHow to Make Graham Cracker Crumbs:\nThere are 3 ways to make graham cracker crumbs:\nBreak into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs.\nPlace graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs.\nBuy pre-crushed graham cracker crumbs. Not really making them but the 3rd option.\nHow to Make Cheesecake:\nPreheat oven\nto 350 degrees.\nMake the crust mixture:\nin a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\nPress into pan:\nPress graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one\nHERE\n– affiliate link).\nBake to set:\nBake in preheated oven 9-minutes, remove and let cool on a wire rack.\nReduce oven temperature\n to 325 degrees.\nBlend cream cheese and sugar:\nadd cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl.\nHow to Make Cheesecake Continued:\nBlend in eggs:\nMix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\nAdd remaining:\nBlend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\nPrepare pan with foil:\nwrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil).\nPour filling over crust:\nPour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\nBake cheesecake:\nBake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\nLet cool and chill:\nRemove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\nHow to Avoid Cracks?\nIf you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions:\nDon’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well.\nAdding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks.\nUsing a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards.\nOver-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little.\nGrease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center.\nLet it cool in the oven so it doesn’t deflate quickly and crack.\nWhat is a Bain-Marie (Water Bath)?\nIn terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake.\nHow to Store Cheesecake:\nStore cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour.\nCan I Freeze Cheesecake?\nYes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight.\nPossible Variations:\nOf course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these:\nLemon zest or orange zest\nCinnamon\nVanilla bean or vanilla bean paste\nAlmond extract and rainbow jimmies (birthday cake flavor)\nCrushed Oreos\nMini chocolate chips\nWhat to Serve on Cheesecake?\nBerry sauce – my favorites are\nraspberry sauce\n(make double),\nstrawberry sauce\n, and\nblueberry sauce\nand I’m wanting to create a mango sauce.\nWhipped cream\nSalted caramel sauce\nFruit curd  – lemon, passionfruit, grapefruit etc.\nToasted coconut\nChocolate ganache\nFresh fruit\nPie filling (preferably homemade)\nToasted nuts\nNutella, Biscoff or natural peanut butter\nMore Delicious Cheesecake Recipes You’ll Love:\nI kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites:\nVanilla Bean Cheesecake with White Chocolate Mousse\nOreo Cheesecake\nKey Lime Cheesecake\nMini Cheesecakes\nCaramel Apple Mini Cheesecakes\nRaspberry White Chocolate Cheesecake\nCarrot Cake Cheesecake\nPumpkin Cheesecake\nNo Bake Cheesecake Bars\nPeppermint Bark Cheesecake\nFollow Cooking Classy\n16 Quick & Easy 30 Minute Recipes!\n(plus weekly recipe updates)\n5\nfrom\n28\nvotes\nReview Recipe\nPin\nServings:\n12\nPrep\n30\nminutes\nCook\n1\nhour\n30\nminutes\nResting\n9\nhours\n30\nminutes\nReady in:\n11\nhours\n30\nminutes\nPreheat oven to 350 degrees.\nMake the crust:\nin a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\nPress graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one\nHERE\n- affiliate link).\nBake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees***.\nBring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.\nMake the cheesecake filling:\nadd cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.\nMix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\nBlend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\nPrepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.\nPour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.\nPlace roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\nBake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\nRemove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\nCut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.\n*To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.\n**To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes.\n**If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do).\nCheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months.\nNutrition Facts\nCheesecake Recipe\nAmount Per Serving\nCalories\n579\nCalories from Fat 378\n% Daily Value*\nFat\n42g\n65%\nSaturated Fat 23g\n144%\nCholesterol\n190mg\n63%\nSodium\n418mg\n18%\nPotassium\n194mg\n6%\nCarbohydrates\n43g\n14%\nFiber 1g\n4%\nSugar 32g\n36%\nProtein\n9g\n18%\nVitamin A\n1531IU\n31%\nVitamin C\n1mg\n1%\nCalcium\n125mg\n13%\nIron\n1mg\n6%\n* Percent Daily Values are based on a 2000 calorie diet.","attrs_markdown":"![](https:\/\/d5nxst8fruw4z.cloudfront.net\/atrk.gif?account=9HUtm1akKd60mh)\n\nMenu\n\n[![Cooking Classy](https:\/\/www.cookingclassy.com\/wp-content\/themes\/cc2019\/images\/cooking-classy-logo.svg)](https:\/\/www.cookingclassy.com\/)\n\n- [Recipes](https:\/\/www.cookingclassy.com\/recipes\/)\n  - [Appetizers](https:\/\/www.cookingclassy.com\/recipes\/appetizer\/)\n  - [Breakfast](https:\/\/www.cookingclassy.com\/recipes\/breakfast\/)\n  - [Chicken Recipes](https:\/\/www.cookingclassy.com\/recipes\/poultry\/)\n  - [Desserts](https:\/\/www.cookingclassy.com\/recipes\/dessert\/)\n  - [Healthy Recipes](https:\/\/www.cookingclassy.com\/recipes\/healthy\/)\n  - [Main Dish](https:\/\/www.cookingclassy.com\/recipes\/main-dish\/)\n  - [Seafood](https:\/\/www.cookingclassy.com\/recipes\/seafood\/)\n  - [Sides](https:\/\/www.cookingclassy.com\/recipes\/side\/)\n  - [Slow Cooker](https:\/\/www.cookingclassy.com\/recipes\/slow-cooker\/)\n  - [Soups](https:\/\/www.cookingclassy.com\/recipes\/soup\/)\n- [Videos](https:\/\/www.cookingclassy.com\/recipes\/videos\/)\n- [About](https:\/\/www.cookingclassy.com\/about\/)\n- [Subscribe](https:\/\/www.cookingclassy.com\/newsletter\/)\n\nSearch\n\nClose Menu\n\n- [Home](https:\/\/www.cookingclassy.com\/)\n- [Recipes](https:\/\/www.cookingclassy.com\/recipes\/)\n  - [Appetizers](https:\/\/www.cookingclassy.com\/recipes\/appetizer\/)\n  - [Breakfast](https:\/\/www.cookingclassy.com\/recipes\/breakfast\/)\n  - [Chicken Recipes](https:\/\/www.cookingclassy.com\/recipes\/poultry\/)\n  - [Desserts](https:\/\/www.cookingclassy.com\/recipes\/dessert\/)\n  - [Healthy Recipes](https:\/\/www.cookingclassy.com\/recipes\/healthy\/)\n  - [Main Dish](https:\/\/www.cookingclassy.com\/recipes\/main-dish\/)\n  - [Seafood](https:\/\/www.cookingclassy.com\/recipes\/seafood\/)\n  - [Sides](https:\/\/www.cookingclassy.com\/recipes\/side\/)\n  - [Slow Cooker](https:\/\/www.cookingclassy.com\/recipes\/slow-cooker\/)\n  - [Soups](https:\/\/www.cookingclassy.com\/recipes\/soup\/)\n- [Videos](https:\/\/www.cookingclassy.com\/recipes\/videos\/)\n- [About](https:\/\/www.cookingclassy.com\/about\/)\n- [Subscribe](https:\/\/www.cookingclassy.com\/newsletter\/)\n- [Contact](https:\/\/www.cookingclassy.com\/contact\/)\n- - [Facebook](https:\/\/www.facebook.com\/cookingclassy\/)\n  - [Pinterest](https:\/\/www.pinterest.com\/cookingclassy\/)\n  - [Instagram](https:\/\/www.instagram.com\/cookingclassy\/)\n  - [YouTube](https:\/\/www.youtube.com\/channel\/UCJ3glW5a7QH0O-xNA1mvsIw)\n## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)\n[Home](https:\/\/www.cookingclassy.com\/) » [Recipes](https:\/\/www.cookingclassy.com\/recipes\/) » [Desserts](https:\/\/www.cookingclassy.com\/recipes\/dessert\/)\n\n# Best Cheesecake Recipe\nPublished November 25, 2019. Updated April 18, 2020\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/www.cookingclassy.com\/disclosure\/).\n\n- [Jump to Recipe](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#jump-to-recipe)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACH5BAEAAAAALAAAAAABAAEAAAICRAEAOw==)\n\n*The BEST **Cheesecake recipe**! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture.*\n\n![Slice of cheesecake on a white dessert plate sitting over a turquoise cloth. Cheesecake is decorated with whipped cream, raspberries and mint.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-8.jpg)\n\n## Perfect Easy Cheesecake Recipe\nOne of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof.\n\n## What Makes the Best Cheesecake?\nSimple and rich ingredients and a good method make the best classic cheesecake.\n\nThat includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to.\n\nAnd when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture.\n\n![Ingredients needed to make the best cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Ingredients needed to make the best cheesecake.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-19.jpg)\n\n## Ingredients Needed for Cheesecake:\n- **Graham crackers** – how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs.\n- **Granulated sugar** – this is used in both the crust and filling. Just stick with standard cane sugar.\n- **Butter** – I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness.\n- **Cream cheese** – you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours.\n- **Eggs** – room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes.\n- **Sour cream** – don’t use light! This is cheesecake, not a diet plan.\n- **Heavy cream** – no substitutes! Don’t use half and half or milk or filling will be too runny.\n- **Vanilla** – use real vanilla for best flavor.\n\n![showing how to crush graham crackers in a food processor](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20447'%3E%3C\/svg%3E)![showing how to crush graham crackers in a food processor](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-9.jpg)\n\n## How to Make Graham Cracker Crumbs:\nThere are 3 ways to make graham cracker crumbs:\n\n- Break into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs.\n- Place graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs.\n- Buy pre-crushed graham cracker crumbs. Not really making them but the 3rd option.\n\n![Showing steps to making a cheesecake graham cracker crust.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Showing steps to making a cheesecake graham cracker crust.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-011.jpg)\n\n## How to Make Cheesecake:\n- **Preheat oven** to 350 degrees.\n- **Make the crust mixture:** in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\n- **Press into pan:** Press graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https:\/\/www.amazon.com\/gp\/product\/B000237FSA\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616)– affiliate link).\n- **Bake to set:** Bake in preheated oven 9-minutes, remove and let cool on a wire rack.\n- **Reduce oven temperature** to 325 degrees.\n- **Blend cream cheese and sugar:** add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl.\n\n![Showing steps to making cheesecake filling.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Showing steps to making cheesecake filling.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-24.jpg)\n\n## How to Make Cheesecake Continued:\n- **Blend in eggs:** Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\n- **Add remaining:** Blend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\n- **Prepare pan with foil:** wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil).\n- **Pour filling over crust:** Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\n- **Bake cheesecake:** Bake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\n- **Let cool and chill:** Remove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\n\n![Steps to preparing cheesecake for baking and shown after baking.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Steps to preparing cheesecake for baking and shown after baking.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-23.jpg)\n\n## How to Avoid Cracks?\nIf you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions:\n\n- Don’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well.\n- Adding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks.\n- Using a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards.\n- Over-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little.\n- Grease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center.\n- Let it cool in the oven so it doesn’t deflate quickly and crack.\n## What is a Bain-Marie (Water Bath)?\nIn terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake.\n\n![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-26.jpg)\n\n## How to Store Cheesecake:\nStore cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour.\n\n## Can I Freeze Cheesecake?\nYes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight.\n\n![Overhead image of sliced cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)![Overhead image of sliced cheesecake.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-31.jpg)\n\n## Possible Variations:\nOf course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these:\n\n- Lemon zest or orange zest\n- Cinnamon\n- Vanilla bean or vanilla bean paste\n- Almond extract and rainbow jimmies (birthday cake flavor)\n- Crushed Oreos\n- Mini chocolate chips\n\n![One slice of cheesecake with whole cheesecake in background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)![One slice of cheesecake with whole cheesecake in background.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-29.jpg)\n\n## What to Serve on Cheesecake?\n- Berry sauce – my favorites are [raspberry sauce](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-mousse-with-raspberry-sauce\/) (make double), [strawberry sauce](https:\/\/www.cookingclassy.com\/strawberry-syrup), and [blueberry sauce](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-bars-with-fresh-blueberry-sauce\/#jump-to-recipe) and I’m wanting to create a mango sauce.\n- [Whipped cream](https:\/\/www.cookingclassy.com\/whipped-cream\/)\n- [Salted caramel sauce](https:\/\/www.cookingclassy.com\/salted-caramel-sauce-step-step-pictures\/)\n- Fruit curd – lemon, passionfruit, grapefruit etc.\n- Toasted coconut\n- Chocolate ganache\n- Fresh fruit\n- Pie filling (preferably homemade)\n- Toasted nuts\n- Nutella, Biscoff or natural peanut butter\n\n![Three slices of cheesecake on dessert plates.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)![Three slices of cheesecake on dessert plates.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-30.jpg)\n\n## More Delicious Cheesecake Recipes You’ll Love:\nI kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites:\n\n- [Vanilla Bean Cheesecake with White Chocolate Mousse](https:\/\/www.cookingclassy.com\/vanilla-bean-cheesecake\/)\n- [Oreo Cheesecake](https:\/\/www.google.com\/search?q=oreo+cheesecake+cooking+classy&rlz=1C5CHFA_enUS816US816&oq=oreo+cheesecake+cooking+classy&aqs=chrome..69i57j0l7.3455j0j4&sourceid=chrome&ie=UTF-8)\n- [Key Lime Cheesecake](https:\/\/www.cookingclassy.com\/key-lime-cheesecake\/)\n- [Mini Cheesecakes](https:\/\/www.cookingclassy.com\/cheesecake-cupcakes\/)\n- [Caramel Apple Mini Cheesecakes](https:\/\/www.cookingclassy.com\/caramel-apple-mini-cheesecakes-streusel-topping\/)\n- [Raspberry White Chocolate Cheesecake](https:\/\/www.cookingclassy.com\/white-chocolate-raspberry-cheesecake-2\/)\n- [Carrot Cake Cheesecake](https:\/\/www.cookingclassy.com\/carrot-cake-cheesecake\/)\n- [Pumpkin Cheesecake](https:\/\/www.cookingclassy.com\/pumpkin-cheesecake-with-salted-caramel-sauce\/)\n- [No Bake Cheesecake Bars](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-bars-with-fresh-blueberry-sauce\/)\n- [Peppermint Bark Cheesecake](https:\/\/www.cookingclassy.com\/peppermint-bark-cheesecake\/)\n\nFollow Cooking Classy\n\n- [Facebook](https:\/\/www.facebook.com\/cookingclassy\/)\n- [Pinterest](https:\/\/www.pinterest.com\/cookingclassy\/)\n- [Instagram](https:\/\/www.instagram.com\/cookingclassy\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCJ3glW5a7QH0O-xNA1mvsIw)\n## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)\n![Cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20180%20180'%3E%3C\/svg%3E)\n\n![Cheesecake](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-8-180x180.jpg)\n\n5 from 28 votes\n\n[Print Recipe](https:\/\/www.cookingclassy.com\/wprm_print\/cheesecake-recipe)\n## Cheesecake Recipe\nServings: 12\n\nPrep30 minutes minutes\n\nCook1 hour hour 30 minutes minutes\n\nResting9 hours hours 30 minutes minutes\n\nReady in: 11 hours hours 30 minutes minutes\n\n### Ingredients\n#### For the Crust:\n- 2 cups (240g) graham cracker crumbs\\* (from about 16 sheets)\n- 3 Tbsp (40g) [granulated sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- 6 Tbsp (85g) [unsalted butter,](https:\/\/www.target.com\/p\/land-o-lakes-unsalted-butter-1lb\/-\/A-13227053?aflt=plt) melted\n\n#### For the Cheesecake Filling:\n- 4 (8 oz) pkgs. cream cheese, softened through or at room temperature (preferably Philadelphia)\n- 1 1\/4 cups (250g) [granulated sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- 4 large [eggs,](https:\/\/www.target.com\/p\/vital-farms-pasture-raised-grade-a-large-eggs-12ct\/-\/A-18783617?aflt=plt#lnk=sametab) at room temperature\\*\\*\n- 3\/4  cup (176g) [sour cream](https:\/\/www.target.com\/p\/daisy-pure-38-natural-sour-cream-16oz\/-\/A-13451688?aflt=plt#lnk=sametab)\n- 1\/2 cup (120ml) [heavy cream](https:\/\/www.target.com\/p\/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482\/-\/A-54550905?aflt=plt)\n- 2 tsp [vanilla extract](https:\/\/www.target.com\/p\/pure-vanilla-extract-2oz-good-38-gather-8482\/-\/A-82247489?aflt=plt)\n\n### Instructions\n- Preheat oven to 350 degrees.\n- **Make the crust:** in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\n- Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https:\/\/www.amazon.com\/gp\/product\/B000237FSA\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616) - affiliate link).\n- Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees\\*\\*\\*.\n- Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.\n- **Make the cheesecake filling:** add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.\n- Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\n- Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\n- Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.\n- Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.\n- Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\n- Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\n- Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\n- Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.\n\n### Notes\n- \\*To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.\n- \\*\\*To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes.\n- \\*\\*If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do).\n- Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months.\n\nNutrition Facts\n\nCheesecake Recipe\n\nAmount Per Serving\n\n**Calories** 579 Calories from Fat 378\n\n**% Daily Value\\***\n\n**Fat** 42g**65%**\n\nSaturated Fat 23g**144%**\n\n**Cholesterol** 190mg**63%**\n\n**Sodium** 418mg**18%**\n\n**Potassium** 194mg**6%**\n\n**Carbohydrates** 43g**14%**\n\nFiber 1g**4%**\n\nSugar 32g**36%**\n\n**Protein** 9g**18%**\n\n**Vitamin A** 1531IU**31%**\n\n**Vitamin C** 1mg**1%**\n\n**Calcium** 125mg**13%**\n\n**Iron** 1mg**6%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\nNutrition values are estimates only. [See full disclaimer here.](https:\/\/www.cookingclassy.com\/nutrition-disclaimer\/)\n\nCourse: Dessert\n\nCuisine: American\n\nKeyword: cheesecake\n\nAuthor: Jaclyn\n\n**Categorized:**\n\n- [Christmas](https:\/\/www.cookingclassy.com\/recipes\/holidays\/christmas\/)\n- [Desserts](https:\/\/www.cookingclassy.com\/recipes\/dessert\/)\n\n**Tagged:**\n\n- [butter](https:\/\/www.cookingclassy.com\/tag\/butter\/)\n- [cream](https:\/\/www.cookingclassy.com\/tag\/cream\/)\n- [cream cheese](https:\/\/www.cookingclassy.com\/tag\/cream-cheese\/)\n- [eggs](https:\/\/www.cookingclassy.com\/tag\/eggs\/)\n- [graham crackers](https:\/\/www.cookingclassy.com\/tag\/graham-crackers\/)\n- [sour cream](https:\/\/www.cookingclassy.com\/tag\/sour-cream\/)\n- [sugar](https:\/\/www.cookingclassy.com\/tag\/sugar\/)\n- [vanilla extract](https:\/\/www.cookingclassy.com\/tag\/vanilla\/)\n\n## You Might Also Like:\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20223%20290'%3E%3C\/svg%3E) ![](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2012\/11\/caramel+cheesecake+apple+dip4-223x290.jpg) Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)](https:\/\/www.cookingclassy.com\/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20223%20290'%3E%3C\/svg%3E) ![](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2013\/05\/nutella-cheesecake-dip3text2-223x290.jpg) Four Ingredient Nutella Cheesecake Dip](https:\/\/www.cookingclassy.com\/nutella-cheesecake-dip\/)\n- [![Lemon mousse in glass jars with whipped cream](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20223%20290'%3E%3C\/svg%3E) ![Lemon mousse in glass jars with whipped cream](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2016\/03\/lemon_cheesecake_mousse.-1-223x290.jpg) Lemon Cheesecake Mousse](https:\/\/www.cookingclassy.com\/lemon-cheesecake-mousse\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20223%20290'%3E%3C\/svg%3E) ![](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2016\/12\/oreo-cheesecake-4-223x290.jpg) Cookies ‘N Cream Cheesecake](https:\/\/www.cookingclassy.com\/cookies-n-cream-cheesecake\/)\n\n## Leave a Comment [Cancel reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 85 Comments\n- ### Shae\n  This is the best cheesecake recipe I’ve made (and I went to pastry school!). Follow the instructions exactly, use the full fat sour cream, heavy cream, and Philly cream cheese, and don’t over-bake, and you’ll have a beautiful & delicious cheesecake. Instead of wrapping with foil, I put the 9″ cheesecake pan into a 10″ cake pan, and then into the roasting pan. No cracks & no soggy crust! I paired it with a raspberry sauce & a vanilla bean whipped cream and it was perfect. Great recipe\\!\n  \n  - [September 22, 2025](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-776490)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-776490)\n  - ### Jaclyn\n    ![Jaclyn Bell](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)\n    \n    ![Jaclyn Bell](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/08\/jaclyn-40x40.jpg)\n    \n    Thanks for the great review Shae\\!\n    \n    - [September 23, 2025](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-776548)\n    - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-776548)\n- ### Marcia S\n  I have made good cheesecakes for years. This is one of the very best! So creamy and delicious\\!\n  \n  - [March 11, 2025](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-758834)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-758834)\n- ### Lena\n  32 oz of cream cheese?  \n   Followed your recipe exactly but I got enough batter for two cheesecakes plus a bit more ??\n  \n  - [November 29, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-752295)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-752295)\n  - ### Jaclyn\n    ![Jaclyn Bell](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)\n    \n    ![Jaclyn Bell](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/08\/jaclyn-40x40.jpg)\n    \n    Yes it’s 32 oz which is pretty standard for a traditional cheesecake. What size pan did you use and was it a springform? I wonder if the cream cheese whipped up really fluffy?\n    \n    - [November 29, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-752307)\n    - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-752307)\n- ### Angela\n  I have made this multiple times. Everyone LOVES it. It’s excellent plain or with a raspberry sauce on it. My only problem was when water got in. I have started using a slow cooker liner in addition to the tinfoil as an extra barrier from the water bath.\n  \n  - [June 8, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-739725)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-739725)\n- ### Lucian B Cox IIi\n  I made this recipe today and I am impressed. No cracks. A high rise cheesecake with both heavy creme and sour cream. In the past I have covered the cracks with chocolate ganache. Impatiently waiting the 8 hour chill time to taste it. Thanks\\!\n  \n  - [April 27, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-737894)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-737894)\n- ### Tim\n  I always use 18 inch wide aluminum foil ,  \n   One layer of foil , then put Sara wrap on the foil , then another layer of foil ,  \n   It works , water never gets in the cheesecake\n  \n  - [April 17, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-737545)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-737545)\n- ### Kelsey De Leon\n  Great cheesecake, I used truvia instead of sugar and changed the gramcracker crust into shortbread cookie crust. My husband couldn’t get enough\n  \n  - [January 26, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-733852)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-733852)\n- ### Kathy Yobs\n  Well I added fresh blueberries to the cheesecake and it was fantastic! I also added a topping that you use in your blueberry trifle recipe and put a little of the blueberry sauce on top from that same recipe. Everyone went crazy over this cheesecake. I’ve have two people tell me they would pay me to make them each one. lol Thank you for these amazing recipes\\!\n  \n  - [January 17, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-733574)\n  - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-733574)\n  - ### Jaclyn\n    ![Jaclyn Bell](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)\n    \n    ![Jaclyn Bell](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/08\/jaclyn-40x40.jpg)\n    \n    I’m glad that worked out well for you! Thanks for letting us know\\!\n    \n    - [January 17, 2024](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-5\/#comment-733575)\n    - [Reply](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/#comment-733575)\n\n[More Comments](https:\/\/www.cookingclassy.com\/cheesecake-recipe\/comment-page-4\/#comments)\n\n## Welcome to Cooking Classy™\n![Jaclyn Bell](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/08\/jaclyn-bell@2x-160x208.jpg)\n\nHere you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Cooking is my passion so please follow along and share what I create\\!\n\n## Trending Right Now\n- [![Whi](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2013\/05\/white-chicken-chili-44-196x255.jpg) The Best White Chicken Chili](https:\/\/www.cookingclassy.com\/white-chicken-chili\/)\n- [![Slow Cooker Pot Roast with potatoes and carrots on a white oval serving platter set over marble.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/03\/slow-cooker-pot-roast-16-196x255.jpg) Perfect Slow Cooker Pot Roast](https:\/\/www.cookingclassy.com\/slow-cooker-pot-roast\/)\n- [![No Bake Cookies](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2012\/06\/no-bake-cookies-77-196x255.jpg) No Bake Cookies](https:\/\/www.cookingclassy.com\/no-bake-cookies\/)\n- [![Two servings of taco soup in white bowls over a white platter.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/08\/taco-soup-16-196x255.jpg) Simple Taco Soup](https:\/\/www.cookingclassy.com\/taco-soup\/)\n## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)\n- © 2026 COOKING CLASSY™\n- [Privacy](https:\/\/www.cookingclassy.com\/privacy-policy\/)\n- [Contact](https:\/\/www.cookingclassy.com\/contact\/)\n- [Design by cre8d](https:\/\/www.cre8d-design.com\/)\n\n- [Facebook](https:\/\/www.facebook.com\/cookingclassy\/)\n- [Pinterest](https:\/\/www.pinterest.com\/cookingclassy\/)\n- [Instagram](https:\/\/www.instagram.com\/cookingclassy\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCJ3glW5a7QH0O-xNA1mvsIw)","attrs_readable_markdown":"*The BEST **Cheesecake recipe**! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture.*\n\n![Slice of cheesecake on a white dessert plate sitting over a turquoise cloth. Cheesecake is decorated with whipped cream, raspberries and mint.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-8.jpg)\n\n## Perfect Easy Cheesecake Recipe\nOne of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof.\n\n## What Makes the Best Cheesecake?\nSimple and rich ingredients and a good method make the best classic cheesecake.\n\nThat includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to.\n\nAnd when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture.\n\n![Ingredients needed to make the best cheesecake.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-19.jpg)\n\n## Ingredients Needed for Cheesecake:\n- **Graham crackers** – how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs.\n- **Granulated sugar** – this is used in both the crust and filling. Just stick with standard cane sugar.\n- **Butter** – I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness.\n- **Cream cheese** – you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours.\n- **Eggs** – room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes.\n- **Sour cream** – don’t use light! This is cheesecake, not a diet plan.\n- **Heavy cream** – no substitutes! Don’t use half and half or milk or filling will be too runny.\n- **Vanilla** – use real vanilla for best flavor.\n\n![showing how to crush graham crackers in a food processor](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-9.jpg)\n\n## How to Make Graham Cracker Crumbs:\nThere are 3 ways to make graham cracker crumbs:\n\n- Break into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs.\n- Place graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs.\n- Buy pre-crushed graham cracker crumbs. Not really making them but the 3rd option.\n\n![Showing steps to making a cheesecake graham cracker crust.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-011.jpg)\n\n## How to Make Cheesecake:\n- **Preheat oven** to 350 degrees.\n- **Make the crust mixture:** in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\n- **Press into pan:** Press graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https:\/\/www.amazon.com\/gp\/product\/B000237FSA\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616)– affiliate link).\n- **Bake to set:** Bake in preheated oven 9-minutes, remove and let cool on a wire rack.\n- **Reduce oven temperature** to 325 degrees.\n- **Blend cream cheese and sugar:** add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl.\n\n![Showing steps to making cheesecake filling.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-24.jpg)\n\n## How to Make Cheesecake Continued:\n- **Blend in eggs:** Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\n- **Add remaining:** Blend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\n- **Prepare pan with foil:** wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil).\n- **Pour filling over crust:** Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\n- **Bake cheesecake:** Bake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\n- **Let cool and chill:** Remove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\n\n![Steps to preparing cheesecake for baking and shown after baking.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-23.jpg)\n\n## How to Avoid Cracks?\nIf you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions:\n\n- Don’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well.\n- Adding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks.\n- Using a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards.\n- Over-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little.\n- Grease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center.\n- Let it cool in the oven so it doesn’t deflate quickly and crack.\n## What is a Bain-Marie (Water Bath)?\nIn terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake.\n\n![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-26.jpg)\n\n## How to Store Cheesecake:\nStore cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour.\n\n## Can I Freeze Cheesecake?\nYes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight.\n\n![Overhead image of sliced cheesecake.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-31.jpg)\n\n## Possible Variations:\nOf course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these:\n\n- Lemon zest or orange zest\n- Cinnamon\n- Vanilla bean or vanilla bean paste\n- Almond extract and rainbow jimmies (birthday cake flavor)\n- Crushed Oreos\n- Mini chocolate chips\n\n![One slice of cheesecake with whole cheesecake in background.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-29.jpg)\n\n## What to Serve on Cheesecake?\n- Berry sauce – my favorites are [raspberry sauce](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-mousse-with-raspberry-sauce\/) (make double), [strawberry sauce](https:\/\/www.cookingclassy.com\/strawberry-syrup), and [blueberry sauce](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-bars-with-fresh-blueberry-sauce\/#jump-to-recipe) and I’m wanting to create a mango sauce.\n- [Whipped cream](https:\/\/www.cookingclassy.com\/whipped-cream\/)\n- [Salted caramel sauce](https:\/\/www.cookingclassy.com\/salted-caramel-sauce-step-step-pictures\/)\n- Fruit curd – lemon, passionfruit, grapefruit etc.\n- Toasted coconut\n- Chocolate ganache\n- Fresh fruit\n- Pie filling (preferably homemade)\n- Toasted nuts\n- Nutella, Biscoff or natural peanut butter\n\n![Three slices of cheesecake on dessert plates.](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-30.jpg)\n\n## More Delicious Cheesecake Recipes You’ll Love:\nI kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites:\n\n- [Vanilla Bean Cheesecake with White Chocolate Mousse](https:\/\/www.cookingclassy.com\/vanilla-bean-cheesecake\/)\n- [Oreo Cheesecake](https:\/\/www.google.com\/search?q=oreo+cheesecake+cooking+classy&rlz=1C5CHFA_enUS816US816&oq=oreo+cheesecake+cooking+classy&aqs=chrome..69i57j0l7.3455j0j4&sourceid=chrome&ie=UTF-8)\n- [Key Lime Cheesecake](https:\/\/www.cookingclassy.com\/key-lime-cheesecake\/)\n- [Mini Cheesecakes](https:\/\/www.cookingclassy.com\/cheesecake-cupcakes\/)\n- [Caramel Apple Mini Cheesecakes](https:\/\/www.cookingclassy.com\/caramel-apple-mini-cheesecakes-streusel-topping\/)\n- [Raspberry White Chocolate Cheesecake](https:\/\/www.cookingclassy.com\/white-chocolate-raspberry-cheesecake-2\/)\n- [Carrot Cake Cheesecake](https:\/\/www.cookingclassy.com\/carrot-cake-cheesecake\/)\n- [Pumpkin Cheesecake](https:\/\/www.cookingclassy.com\/pumpkin-cheesecake-with-salted-caramel-sauce\/)\n- [No Bake Cheesecake Bars](https:\/\/www.cookingclassy.com\/no-bake-cheesecake-bars-with-fresh-blueberry-sauce\/)\n- [Peppermint Bark Cheesecake](https:\/\/www.cookingclassy.com\/peppermint-bark-cheesecake\/)\n\nFollow Cooking Classy\n\n## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)\n![Cheesecake](https:\/\/www.cookingclassy.com\/wp-content\/uploads\/2019\/11\/cheesecake-8-180x180.jpg)\n\n5 from 28 votes\n\nServings: 12\n\nPrep30 minutes\n\nCook1 hour  30 minutes\n\nResting9 hours  30 minutes\n\nReady in: 11 hours  30 minutes\n\n- Preheat oven to 350 degrees.\n- **Make the crust:** in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.\n- Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https:\/\/www.amazon.com\/gp\/product\/B000237FSA\/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616) - affiliate link).\n- Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees\\*\\*\\*.\n- Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.\n- **Make the cheesecake filling:** add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.\n- Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.\n- Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.\n- Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.\n- Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.\n- Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.\n- Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.\n- Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.\n- Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.\n\n- \\*To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.\n- \\*\\*To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes.\n- \\*\\*If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do).\n- Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months.\n\nNutrition Facts\n\nCheesecake Recipe\n\nAmount Per Serving\n\n**Calories** 579 Calories from Fat 378\n\n**% Daily Value\\***\n\n**Fat** 42g**65%**\n\nSaturated Fat 23g**144%**\n\n**Cholesterol** 190mg**63%**\n\n**Sodium** 418mg**18%**\n\n**Potassium** 194mg**6%**\n\n**Carbohydrates** 43g**14%**\n\nFiber 1g**4%**\n\nSugar 32g**36%**\n\n**Protein** 9g**18%**\n\n**Vitamin A** 1531IU**31%**\n\n**Vitamin C** 1mg**1%**\n\n**Calcium** 125mg**13%**\n\n**Iron** 1mg**6%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.","meta_canonical":null}

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Boilerpipe Text	The BEST Cheesecake recipe ! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture. Perfect Easy Cheesecake Recipe One of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof. What Makes the Best Cheesecake? Simple and rich ingredients and a good method make the best classic cheesecake. That includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to. And when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture. Ingredients Needed for Cheesecake: Graham crackers – how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs. Granulated sugar – this is used in both the crust and filling. Just stick with standard cane sugar. Butter – I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness. Cream cheese – you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours. Eggs – room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes. Sour cream – don’t use light! This is cheesecake, not a diet plan. Heavy cream – no substitutes! Don’t use half and half or milk or filling will be too runny. Vanilla – use real vanilla for best flavor. How to Make Graham Cracker Crumbs: There are 3 ways to make graham cracker crumbs: Break into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs. Place graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs. Buy pre-crushed graham cracker crumbs. Not really making them but the 3rd option. How to Make Cheesecake: Preheat oven to 350 degrees. Make the crust mixture: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. Press into pan: Press graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one HERE – affiliate link). Bake to set: Bake in preheated oven 9-minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees. Blend cream cheese and sugar: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl. How to Make Cheesecake Continued: Blend in eggs: Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. Add remaining: Blend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. Prepare pan with foil: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Pour filling over crust: Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. Bake cheesecake: Bake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. Let cool and chill: Remove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. How to Avoid Cracks? If you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions: Don’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well. Adding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks. Using a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards. Over-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little. Grease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center. Let it cool in the oven so it doesn’t deflate quickly and crack. What is a Bain-Marie (Water Bath)? In terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake. How to Store Cheesecake: Store cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour. Can I Freeze Cheesecake? Yes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight. Possible Variations: Of course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these: Lemon zest or orange zest Cinnamon Vanilla bean or vanilla bean paste Almond extract and rainbow jimmies (birthday cake flavor) Crushed Oreos Mini chocolate chips What to Serve on Cheesecake? Berry sauce – my favorites are raspberry sauce (make double), strawberry sauce , and blueberry sauce and I’m wanting to create a mango sauce. Whipped cream Salted caramel sauce Fruit curd – lemon, passionfruit, grapefruit etc. Toasted coconut Chocolate ganache Fresh fruit Pie filling (preferably homemade) Toasted nuts Nutella, Biscoff or natural peanut butter More Delicious Cheesecake Recipes You’ll Love: I kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites: Vanilla Bean Cheesecake with White Chocolate Mousse Oreo Cheesecake Key Lime Cheesecake Mini Cheesecakes Caramel Apple Mini Cheesecakes Raspberry White Chocolate Cheesecake Carrot Cake Cheesecake Pumpkin Cheesecake No Bake Cheesecake Bars Peppermint Bark Cheesecake Follow Cooking Classy 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates) 5 from 28 votes Review Recipe Pin Servings: 12 Prep 30 minutes Cook 1 hour 30 minutes Resting 9 hours 30 minutes Ready in: 11 hours 30 minutes Preheat oven to 350 degrees. Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one HERE - affiliate link). Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees**. Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake. Make the cheesecake filling: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula. Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat. Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping. To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs. To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes. If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do). Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months. Nutrition Facts Cheesecake Recipe Amount Per Serving Calories 579 Calories from Fat 378 % Daily Value* Fat 42g 65% Saturated Fat 23g 144% Cholesterol 190mg 63% Sodium 418mg 18% Potassium 194mg 6% Carbohydrates 43g 14% Fiber 1g 4% Sugar 32g 36% Protein 9g 18% Vitamin A 1531IU 31% Vitamin C 1mg 1% Calcium 125mg 13% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
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(plus weekly recipe updates) [Home](https://www.cookingclassy.com/) » [Recipes](https://www.cookingclassy.com/recipes/) » [Desserts](https://www.cookingclassy.com/recipes/dessert/) # Best Cheesecake Recipe Published November 25, 2019. Updated April 18, 2020 This post may contain affiliate links. Read our [disclosure policy](https://www.cookingclassy.com/disclosure/). - [Jump to Recipe](https://www.cookingclassy.com/cheesecake-recipe/#jump-to-recipe) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E) ![](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACH5BAEAAAAALAAAAAABAAEAAAICRAEAOw==) The BEST Cheesecake recipe! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture. ![Slice of cheesecake on a white dessert plate sitting over a turquoise cloth. Cheesecake is decorated with whipped cream, raspberries and mint.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-8.jpg) ## Perfect Easy Cheesecake Recipe One of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof. ## What Makes the Best Cheesecake? Simple and rich ingredients and a good method make the best classic cheesecake. That includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to. And when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture. ![Ingredients needed to make the best cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Ingredients needed to make the best cheesecake.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-19.jpg) ## Ingredients Needed for Cheesecake: - Graham crackers – how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs. - Granulated sugar – this is used in both the crust and filling. Just stick with standard cane sugar. - Butter – I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness. - Cream cheese – you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours. - Eggs – room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes. - Sour cream – don’t use light! This is cheesecake, not a diet plan. - Heavy cream – no substitutes! Don’t use half and half or milk or filling will be too runny. - Vanilla – use real vanilla for best flavor. ![showing how to crush graham crackers in a food processor](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20447'%3E%3C/svg%3E)![showing how to crush graham crackers in a food processor](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-9.jpg) ## How to Make Graham Cracker Crumbs: There are 3 ways to make graham cracker crumbs: - Break into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs. - Place graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs. - Buy pre-crushed graham cracker crumbs. Not really making them but the 3rd option. ![Showing steps to making a cheesecake graham cracker crust.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Showing steps to making a cheesecake graham cracker crust.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-011.jpg) ## How to Make Cheesecake: - Preheat oven to 350 degrees. - Make the crust mixture: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. - Press into pan: Press graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616)– affiliate link). - Bake to set: Bake in preheated oven 9-minutes, remove and let cool on a wire rack. - Reduce oven temperature to 325 degrees. - Blend cream cheese and sugar: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl. ![Showing steps to making cheesecake filling.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Showing steps to making cheesecake filling.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-24.jpg) ## How to Make Cheesecake Continued: - Blend in eggs: Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. - Add remaining: Blend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. - Prepare pan with foil: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). - Pour filling over crust: Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. - Bake cheesecake: Bake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. - Let cool and chill: Remove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. ![Steps to preparing cheesecake for baking and shown after baking.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Steps to preparing cheesecake for baking and shown after baking.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-23.jpg) ## How to Avoid Cracks? If you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions: - Don’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well. - Adding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks. - Using a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards. - Over-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little. - Grease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center. - Let it cool in the oven so it doesn’t deflate quickly and crack. ## What is a Bain-Marie (Water Bath)? In terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake. ![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E)![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-26.jpg) ## How to Store Cheesecake: Store cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour. ## Can I Freeze Cheesecake? Yes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight. ![Overhead image of sliced cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E)![Overhead image of sliced cheesecake.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-31.jpg) ## Possible Variations: Of course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these: - Lemon zest or orange zest - Cinnamon - Vanilla bean or vanilla bean paste - Almond extract and rainbow jimmies (birthday cake flavor) - Crushed Oreos - Mini chocolate chips ![One slice of cheesecake with whole cheesecake in background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E)![One slice of cheesecake with whole cheesecake in background.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-29.jpg) ## What to Serve on Cheesecake? - Berry sauce – my favorites are [raspberry sauce](https://www.cookingclassy.com/no-bake-cheesecake-mousse-with-raspberry-sauce/) (make double), [strawberry sauce](https://www.cookingclassy.com/strawberry-syrup), and [blueberry sauce](https://www.cookingclassy.com/no-bake-cheesecake-bars-with-fresh-blueberry-sauce/#jump-to-recipe) and I’m wanting to create a mango sauce. - [Whipped cream](https://www.cookingclassy.com/whipped-cream/) - [Salted caramel sauce](https://www.cookingclassy.com/salted-caramel-sauce-step-step-pictures/) - Fruit curd – lemon, passionfruit, grapefruit etc. - Toasted coconut - Chocolate ganache - Fresh fruit - Pie filling (preferably homemade) - Toasted nuts - Nutella, Biscoff or natural peanut butter ![Three slices of cheesecake on dessert plates.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E)![Three slices of cheesecake on dessert plates.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-30.jpg) ## More Delicious Cheesecake Recipes You’ll Love: I kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites: - [Vanilla Bean Cheesecake with White Chocolate Mousse](https://www.cookingclassy.com/vanilla-bean-cheesecake/) - [Oreo Cheesecake](https://www.google.com/search?q=oreo+cheesecake+cooking+classy&rlz=1C5CHFA_enUS816US816&oq=oreo+cheesecake+cooking+classy&aqs=chrome..69i57j0l7.3455j0j4&sourceid=chrome&ie=UTF-8) - [Key Lime Cheesecake](https://www.cookingclassy.com/key-lime-cheesecake/) - [Mini Cheesecakes](https://www.cookingclassy.com/cheesecake-cupcakes/) - [Caramel Apple Mini Cheesecakes](https://www.cookingclassy.com/caramel-apple-mini-cheesecakes-streusel-topping/) - [Raspberry White Chocolate Cheesecake](https://www.cookingclassy.com/white-chocolate-raspberry-cheesecake-2/) - [Carrot Cake Cheesecake](https://www.cookingclassy.com/carrot-cake-cheesecake/) - [Pumpkin Cheesecake](https://www.cookingclassy.com/pumpkin-cheesecake-with-salted-caramel-sauce/) - [No Bake Cheesecake Bars](https://www.cookingclassy.com/no-bake-cheesecake-bars-with-fresh-blueberry-sauce/) - [Peppermint Bark Cheesecake](https://www.cookingclassy.com/peppermint-bark-cheesecake/) Follow Cooking Classy - [Facebook](https://www.facebook.com/cookingclassy/) - [Pinterest](https://www.pinterest.com/cookingclassy/) - [Instagram](https://www.instagram.com/cookingclassy/) - [YouTube](https://www.youtube.com/channel/UCJ3glW5a7QH0O-xNA1mvsIw) ## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates) ![Cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20180%20180'%3E%3C/svg%3E) ![Cheesecake](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-8-180x180.jpg) 5 from 28 votes [Print Recipe](https://www.cookingclassy.com/wprm_print/cheesecake-recipe) ## Cheesecake Recipe Servings: 12 Prep30 minutes minutes Cook1 hour hour 30 minutes minutes Resting9 hours hours 30 minutes minutes Ready in: 11 hours hours 30 minutes minutes ### Ingredients #### For the Crust: - 2 cups (240g) graham cracker crumbs\* (from about 16 sheets) - 3 Tbsp (40g) [granulated sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - 6 Tbsp (85g) [unsalted butter,](https://www.target.com/p/land-o-lakes-unsalted-butter-1lb/-/A-13227053?aflt=plt) melted #### For the Cheesecake Filling: - 4 (8 oz) pkgs. cream cheese, softened through or at room temperature (preferably Philadelphia) - 1 1/4 cups (250g) [granulated sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - 4 large [eggs,](https://www.target.com/p/vital-farms-pasture-raised-grade-a-large-eggs-12ct/-/A-18783617?aflt=plt#lnk=sametab) at room temperature\\ - 3/4 cup (176g) [sour cream](https://www.target.com/p/daisy-pure-38-natural-sour-cream-16oz/-/A-13451688?aflt=plt#lnk=sametab) - 1/2 cup (120ml) [heavy cream](https://www.target.com/p/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482/-/A-54550905?aflt=plt) - 2 tsp [vanilla extract](https://www.target.com/p/pure-vanilla-extract-2oz-good-38-gather-8482/-/A-82247489?aflt=plt) ### Instructions - Preheat oven to 350 degrees. - Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. - Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616) - affiliate link). - Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees\\\. - Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake. - Make the cheesecake filling:* add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula. - Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. - Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. - Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat. - Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. - Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. - Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. - Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. - Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping. ### Notes - \To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs. - \\To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes. - \\If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do). - Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months. Nutrition Facts Cheesecake Recipe Amount Per Serving Calories* 579 Calories from Fat 378 % Daily Value\* Fat 42g65% Saturated Fat 23g144% Cholesterol 190mg63% Sodium 418mg18% Potassium 194mg6% Carbohydrates 43g14% Fiber 1g4% Sugar 32g36% Protein 9g18% Vitamin A 1531IU31% Vitamin C 1mg1% Calcium 125mg13% Iron 1mg6% \* Percent Daily Values are based on a 2000 calorie diet. Nutrition values are estimates only. [See full disclaimer here.](https://www.cookingclassy.com/nutrition-disclaimer/) Course: Dessert Cuisine: American Keyword: cheesecake Author: Jaclyn Categorized: - [Christmas](https://www.cookingclassy.com/recipes/holidays/christmas/) - [Desserts](https://www.cookingclassy.com/recipes/dessert/) Tagged: - [butter](https://www.cookingclassy.com/tag/butter/) - [cream](https://www.cookingclassy.com/tag/cream/) - [cream cheese](https://www.cookingclassy.com/tag/cream-cheese/) - [eggs](https://www.cookingclassy.com/tag/eggs/) - [graham crackers](https://www.cookingclassy.com/tag/graham-crackers/) - [sour cream](https://www.cookingclassy.com/tag/sour-cream/) - [sugar](https://www.cookingclassy.com/tag/sugar/) - [vanilla extract](https://www.cookingclassy.com/tag/vanilla/) ## You Might Also Like: - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20223%20290'%3E%3C/svg%3E) ![](https://www.cookingclassy.com/wp-content/uploads/2012/11/caramel+cheesecake+apple+dip4-223x290.jpg) Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)](https://www.cookingclassy.com/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20223%20290'%3E%3C/svg%3E) ![](https://www.cookingclassy.com/wp-content/uploads/2013/05/nutella-cheesecake-dip3text2-223x290.jpg) Four Ingredient Nutella Cheesecake Dip](https://www.cookingclassy.com/nutella-cheesecake-dip/) - [![Lemon mousse in glass jars with whipped cream](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20223%20290'%3E%3C/svg%3E) ![Lemon mousse in glass jars with whipped cream](https://www.cookingclassy.com/wp-content/uploads/2016/03/lemon_cheesecake_mousse.-1-223x290.jpg) Lemon Cheesecake Mousse](https://www.cookingclassy.com/lemon-cheesecake-mousse/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20223%20290'%3E%3C/svg%3E) ![](https://www.cookingclassy.com/wp-content/uploads/2016/12/oreo-cheesecake-4-223x290.jpg) Cookies ‘N Cream Cheesecake](https://www.cookingclassy.com/cookies-n-cream-cheesecake/) ## Leave a Comment [Cancel reply](https://www.cookingclassy.com/cheesecake-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 85 Comments - ### Shae This is the best cheesecake recipe I’ve made (and I went to pastry school!). Follow the instructions exactly, use the full fat sour cream, heavy cream, and Philly cream cheese, and don’t over-bake, and you’ll have a beautiful & delicious cheesecake. Instead of wrapping with foil, I put the 9″ cheesecake pan into a 10″ cake pan, and then into the roasting pan. No cracks & no soggy crust! I paired it with a raspberry sauce & a vanilla bean whipped cream and it was perfect. Great recipe\! - [September 22, 2025](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-776490) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-776490) - ### Jaclyn ![Jaclyn Bell](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2040%2040'%3E%3C/svg%3E) ![Jaclyn Bell](https://www.cookingclassy.com/wp-content/uploads/2019/08/jaclyn-40x40.jpg) Thanks for the great review Shae\! - [September 23, 2025](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-776548) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-776548) - ### Marcia S I have made good cheesecakes for years. This is one of the very best! So creamy and delicious\! - [March 11, 2025](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-758834) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-758834) - ### Lena 32 oz of cream cheese? Followed your recipe exactly but I got enough batter for two cheesecakes plus a bit more ?? - [November 29, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-752295) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-752295) - ### Jaclyn ![Jaclyn Bell](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2040%2040'%3E%3C/svg%3E) ![Jaclyn Bell](https://www.cookingclassy.com/wp-content/uploads/2019/08/jaclyn-40x40.jpg) Yes it’s 32 oz which is pretty standard for a traditional cheesecake. What size pan did you use and was it a springform? I wonder if the cream cheese whipped up really fluffy? - [November 29, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-752307) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-752307) - ### Angela I have made this multiple times. Everyone LOVES it. It’s excellent plain or with a raspberry sauce on it. My only problem was when water got in. I have started using a slow cooker liner in addition to the tinfoil as an extra barrier from the water bath. - [June 8, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-739725) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-739725) - ### Lucian B Cox IIi I made this recipe today and I am impressed. No cracks. A high rise cheesecake with both heavy creme and sour cream. In the past I have covered the cracks with chocolate ganache. Impatiently waiting the 8 hour chill time to taste it. Thanks\! - [April 27, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-737894) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-737894) - ### Tim I always use 18 inch wide aluminum foil , One layer of foil , then put Sara wrap on the foil , then another layer of foil , It works , water never gets in the cheesecake - [April 17, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-737545) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-737545) - ### Kelsey De Leon Great cheesecake, I used truvia instead of sugar and changed the gramcracker crust into shortbread cookie crust. My husband couldn’t get enough - [January 26, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-733852) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-733852) - ### Kathy Yobs Well I added fresh blueberries to the cheesecake and it was fantastic! I also added a topping that you use in your blueberry trifle recipe and put a little of the blueberry sauce on top from that same recipe. Everyone went crazy over this cheesecake. I’ve have two people tell me they would pay me to make them each one. lol Thank you for these amazing recipes\! - [January 17, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-733574) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-733574) - ### Jaclyn ![Jaclyn Bell](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2040%2040'%3E%3C/svg%3E) ![Jaclyn Bell](https://www.cookingclassy.com/wp-content/uploads/2019/08/jaclyn-40x40.jpg) I’m glad that worked out well for you! Thanks for letting us know\! - [January 17, 2024](https://www.cookingclassy.com/cheesecake-recipe/comment-page-5/#comment-733575) - [Reply](https://www.cookingclassy.com/cheesecake-recipe/#comment-733575) [More Comments](https://www.cookingclassy.com/cheesecake-recipe/comment-page-4/#comments) ## Welcome to Cooking Classy™ ![Jaclyn Bell](https://www.cookingclassy.com/wp-content/uploads/2019/08/jaclyn-bell@2x-160x208.jpg) Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. 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Readable Markdown	The BEST Cheesecake recipe! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture. ![Slice of cheesecake on a white dessert plate sitting over a turquoise cloth. Cheesecake is decorated with whipped cream, raspberries and mint.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-8.jpg) ## Perfect Easy Cheesecake Recipe One of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof. ## What Makes the Best Cheesecake? Simple and rich ingredients and a good method make the best classic cheesecake. That includes using a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried several different blends but this trio of decadence is the one I always come back to. And when it comes to cream cheese stick with Philadelphia. Not sponsored I just think it’s the most consistent in flavor and texture. ![Ingredients needed to make the best cheesecake.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-19.jpg) ## Ingredients Needed for Cheesecake: - Graham crackers – how many graham crackers make a cup of crumbs? I use 2 sleeves or 8 full sheets (per Honey Maid brand) to make 2 cups crumbs. - Granulated sugar – this is used in both the crust and filling. Just stick with standard cane sugar. - Butter – I’ve use unsalted or salted here, it just depends on if you like that lightly salty flavor to pair with the sweetness. - Cream cheese – you can either soften this in the microwave (turning halfway) or let it rest at room temperature about 2 hours. - Eggs – room temperature eggs aren’t entirely crucial but it does make it easier for ingredients to blend. To bring to room temperature they’ll need to rest about 2 hours or you can sit in warm water for about 10 minutes. - Sour cream – don’t use light! This is cheesecake, not a diet plan. - Heavy cream – no substitutes! Don’t use half and half or milk or filling will be too runny. - Vanilla – use real vanilla for best flavor. ![showing how to crush graham crackers in a food processor](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-9.jpg) ## How to Make Graham Cracker Crumbs: There are 3 ways to make graham cracker crumbs: - Break into pieces to fit in the food processor. Cover and pulse in bursts until you get fine crumbs. - Place graham crackers in a gallon size resealable bag. Seal bag and crush with a rolling pin to fine crumbs. - Buy pre-crushed graham cracker crumbs. Not really making them but the 3rd option. ![Showing steps to making a cheesecake graham cracker crust.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-011.jpg) ## How to Make Cheesecake: - Preheat oven to 350 degrees. - Make the crust mixture: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. - Press into pan: Press graham crackers into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616)– affiliate link). - Bake to set: Bake in preheated oven 9-minutes, remove and let cool on a wire rack. - Reduce oven temperature to 325 degrees. - Blend cream cheese and sugar: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 – 60 seconds. Scrape down bowl. ![Showing steps to making cheesecake filling.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-24.jpg) ## How to Make Cheesecake Continued: - Blend in eggs: Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. - Add remaining: Blend in sour cream, heavy cream and vanilla just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. - Prepare pan with foil: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). - Pour filling over crust: Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. Place in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. - Bake cheesecake: Bake in preheated 325 degree oven until filling still wiggles slightly (for less browning on top you can move oven rack down one level before baking if desired), about 1 hour 20 minutes to 1 hour 35 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. - Let cool and chill: Remove from oven let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. ![Steps to preparing cheesecake for baking and shown after baking.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-23.jpg) ## How to Avoid Cracks? If you’ve baked for very long, chances are you’ve had a cheesecake or two crack over the years. There are several things that can cause this including airy batter and big air bubbles, uneven baking, over-baking and un-greased pan. So the solutions: - Don’t over aerate the batter New York style cheesecake is meant to be dense so don’t over-whip it. This is one reason why it’s very important to start out with well softened cream cheese so it’s not lumpy and blends well. - Adding too much air to the batter also can cause the cheesecake to rise and after baking, it falls, which equals cracks. - Using a bain-marie (water bath) helps the cheesecake cook more evenly and reduces risk of cracking. The steam it creates also creates a moist environment which is great for cheesecakes and custards. - Over-baking is one of the number one reasons cheesecakes crack. It will seem under-cooked by the time it’s done, so often we think it needs to cook longer. Keep in mind that it will still be quite jiggly once done, the edges should just be starting to set up a little. - Grease pan. I wait to do this until after I’ve baked the crust, so crust doesn’t slip down the sides. I just spray the exposed area with non-stick cooking spray (and rub around the edges) before I pour in the filling. This way when the filling wants to fall a little as it cools it doesn’t stick to the sides and crack in the center. - Let it cool in the oven so it doesn’t deflate quickly and crack. ## What is a Bain-Marie (Water Bath)? In terms of baking, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed within. It’s purpose is to create gentle heat and more uniform cooking around the food. It works well for cooking custards and other delicate foods like cheesecake. ![Slice of cheesecake topped with raspberry sauce, fresh raspberries, whipped cream and mint.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-26.jpg) ## How to Store Cheesecake: Store cheesecake in the refrigerator in an airtight container for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour. ## Can I Freeze Cheesecake? Yes! Cheesecake freezes really well. Let cool completely in the fridge first, then wrap in plastic wrap and foil and store in airtight container up to 2 months in freezer. Thaw in refrigerator overnight. ![Overhead image of sliced cheesecake.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-31.jpg) ## Possible Variations: Of course this cheesecake is perfect as is, but after you’ve tried it plain once you can mix things up add try it with fun mix-ins like these: - Lemon zest or orange zest - Cinnamon - Vanilla bean or vanilla bean paste - Almond extract and rainbow jimmies (birthday cake flavor) - Crushed Oreos - Mini chocolate chips ![One slice of cheesecake with whole cheesecake in background.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-29.jpg) ## What to Serve on Cheesecake? - Berry sauce – my favorites are [raspberry sauce](https://www.cookingclassy.com/no-bake-cheesecake-mousse-with-raspberry-sauce/) (make double), [strawberry sauce](https://www.cookingclassy.com/strawberry-syrup), and [blueberry sauce](https://www.cookingclassy.com/no-bake-cheesecake-bars-with-fresh-blueberry-sauce/#jump-to-recipe) and I’m wanting to create a mango sauce. - [Whipped cream](https://www.cookingclassy.com/whipped-cream/) - [Salted caramel sauce](https://www.cookingclassy.com/salted-caramel-sauce-step-step-pictures/) - Fruit curd – lemon, passionfruit, grapefruit etc. - Toasted coconut - Chocolate ganache - Fresh fruit - Pie filling (preferably homemade) - Toasted nuts - Nutella, Biscoff or natural peanut butter ![Three slices of cheesecake on dessert plates.](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-30.jpg) ## More Delicious Cheesecake Recipes You’ll Love: I kind of have a thing for cheesecake. If you loved this cheesecake recipe be sure to try some of the other favorites: - [Vanilla Bean Cheesecake with White Chocolate Mousse](https://www.cookingclassy.com/vanilla-bean-cheesecake/) - [Oreo Cheesecake](https://www.google.com/search?q=oreo+cheesecake+cooking+classy&rlz=1C5CHFA_enUS816US816&oq=oreo+cheesecake+cooking+classy&aqs=chrome..69i57j0l7.3455j0j4&sourceid=chrome&ie=UTF-8) - [Key Lime Cheesecake](https://www.cookingclassy.com/key-lime-cheesecake/) - [Mini Cheesecakes](https://www.cookingclassy.com/cheesecake-cupcakes/) - [Caramel Apple Mini Cheesecakes](https://www.cookingclassy.com/caramel-apple-mini-cheesecakes-streusel-topping/) - [Raspberry White Chocolate Cheesecake](https://www.cookingclassy.com/white-chocolate-raspberry-cheesecake-2/) - [Carrot Cake Cheesecake](https://www.cookingclassy.com/carrot-cake-cheesecake/) - [Pumpkin Cheesecake](https://www.cookingclassy.com/pumpkin-cheesecake-with-salted-caramel-sauce/) - [No Bake Cheesecake Bars](https://www.cookingclassy.com/no-bake-cheesecake-bars-with-fresh-blueberry-sauce/) - [Peppermint Bark Cheesecake](https://www.cookingclassy.com/peppermint-bark-cheesecake/) Follow Cooking Classy ## 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates) ![Cheesecake](https://www.cookingclassy.com/wp-content/uploads/2019/11/cheesecake-8-180x180.jpg) 5 from 28 votes Servings: 12 Prep30 minutes Cook1 hour 30 minutes Resting9 hours 30 minutes Ready in: 11 hours 30 minutes - Preheat oven to 350 degrees. - Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened. - Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one [HERE](https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=cookclas-20&linkId=6db1a1564c56cc167dd2038f7cefb616) - affiliate link). - Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees\\\. - Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake. - Make the cheesecake filling:* add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula. - Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl. - Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles. - Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat. - Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides. - Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan. - Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour. - Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours. - Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping. - \To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs. - \\To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes. - \\If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do). - Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months. Nutrition Facts Cheesecake Recipe Amount Per Serving Calories* 579 Calories from Fat 378 % Daily Value\* Fat 42g65% Saturated Fat 23g144% Cholesterol 190mg63% Sodium 418mg18% Potassium 194mg6% Carbohydrates 43g14% Fiber 1g4% Sugar 32g36% Protein 9g18% Vitamin A 1531IU31% Vitamin C 1mg1% Calcium 125mg13% Iron 1mg6% \* Percent Daily Values are based on a 2000 calorie diet.
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