🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 172 (from laksa052)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa172.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.jocooks.com/recipes/cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.jocooks.com/recipes/cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/","crawl_time":1775497981,"first_indexed_time":1543534951,"http_code":200,"src_unparsed":"com,jocooks!www,\/recipes\/cheesecake-recipe\/ s443","src_root_hash":"16192952989767093772","history_drop_reason":null,"meta_title":"Cheesecake Recipe - Jo Cooks","meta_descriptions":["This Cheesecake Recipe is the only recipe you'll ever need. A dreamy, decadent and delicious cheesecake topped with cherry topping!"],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read my\ndisclosure policy\n.\nThis is my\ngo-to Cheesecake recipe\nand the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day.\nTable of Contents\nThe Only Cheesecake Recipe You Need\nWhy You’ll Love This Cheesecake Recipe\nIngredients and Tips\nHow To Make This Cheesecake\nHow to Keep Your Cheesecake from Cracking\nFrequently Asked Questions\nMore Delicious Cheesecake Recipes To Try\nRecipe: Cheesecake Recipe\nThe Only Cheesecake Recipe You Need\nI’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust.\nCheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress.\nTop it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite.\nIt’s foolproof.\nI’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps.\nThe texture is unreal.\nDense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery.\nNo fancy equipment.\nJust a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home.\nClassic flavor.\nReal cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff.\nPerfect for any occasion.\nDinner parties, birthdays, holidays, or when you just want something decadent in the fridge.\nIngredients and Tips\nBring everything to room temperature.\nCold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture.\nUse full-fat cream cheese.\nNow is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down.\nPrepare your pan properly.\nYou’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture.\nDo not skip the water bath.\nI know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking.\nDon’t overmix the batter.\nOnce you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top.\nLet it cool slowly.\nTurn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that.\nBe patient.\nCheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day.\nHow To Make This Cheesecake\nPreheat The Oven\nBefore beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work.\nMake The Crust\nBlitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened.\nPress the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for\n10 minutes\n, then set aside to cool while you make the filling.\nStart The Cheesecake Batter\nIn a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free.\nAdd The Eggs And Finish The Batter\nAdd the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air.\nSeal The Pan\nWrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust.\nMake A Water Bath\nPlace it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan.\nBake The Cheesecake\nTransfer the roasting pan carefully to the oven and bake for\n1 hour and 10 minutes\n. The edges should be set, but the center should still have a slight wobble when you gently shake the pan.\nRest In The Oven\nTurn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle.\nLet The Cheesecake Set\nOnce cooled, cover the cheesecake with plastic wrap and refrigerate for at least\n4 hours\n, but overnight is even better.\nAdd The Cherry Topping And Serve\nWhen fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve.\nHow to Keep Your Cheesecake from Cracking\nUse a water bath.\nMoisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center.\nDon’t overmix.\nOnce you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools.\nAvoid sudden temperature changes.\nAfter baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking.\nBake just until set.\nThe center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks.\nRun a knife around the edge.\nOnce it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly.\nBe patient.\nCheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth.\nFrequently Asked Questions\nCan I use low-fat cream cheese?\nNo. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture.\nDo I really need a water bath?\nYes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top.\nHow do I know when my cheesecake is done?\nGive the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked.\nWhat if my cheesecake cracks anyway?\nDon’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it.\nCan I make it ahead?\nYes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge.\nCan I freeze cheesecake?\nAbsolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh.\nHow do I slice cheesecake cleanly?\nDip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges.\nCan I use a store-bought crust?\nYes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it.\nMore Delicious Cheesecake Recipes To Try\nHawaiian Cheesecake Bites\nGoat Cheese Cheesecake with Figs\nPecan Pie Cheesecake\nMini Salted Caramel Cheesecakes\nPumpkin Ricotta Cheesecake\nSalted Caramel Apple Pie Cheesecake Bars\nMatcha Mini Cheesecakes\nNo Bake Cheesecake\nLemon Cheesecake\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nThis\nCheesecake Recipe\nis creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries.\n▢\n2\ncups\ngraham cracker crumbs\n▢\n&frac12;\ncup\nbutter\n(unsalted, melted)\n▢\n40\nounces\ncream cheese\n(softened, at room temperature (5 packages of 8 oz each))\n▢\n1\ncup\nsugar\n(granulated)\n▢\n3\ntablespoons\nall-purpose flour\n▢\n1\ntablespoon\nvanilla extract\n▢\n1\ncup\nsour cream\n▢\n4\nlarge\neggs\n▢\n19\nfluid ounce\ncherry pie filling\n((1 can))\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nPreheat oven to 325°F. \nAdd the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a\n9-inch springform pan\nand press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier.\nPlace the pan into the preheat oven and bake for 10 minutes.\nBeat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.\nAdd the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.\nMake a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)\nPlace the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil.\nTransfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.\nTurn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.\nOnce the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.\nTop the cheesecake with the cherry pie filling. Slice and serve.\nYou won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch.\nStore your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days.\nTo freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks.\nThaw cheesecake overnight in the refrigerator. \nServing:\n1\nslice\nCalories:\n486\nkcal\n(24%)\nCarbohydrates:\n36\ng\n(12%)\nProtein:\n7\ng\n(14%)\nFat:\n35\ng\n(54%)\nSaturated Fat:\n20\ng\n(125%)\nPolyunsaturated Fat:\n2\ng\nMonounsaturated Fat:\n9\ng\nTrans Fat:\n0.2\ng\nCholesterol:\n142\nmg\n(47%)\nSodium:\n321\nmg\n(14%)\nPotassium:\n189\nmg\n(5%)\nFiber:\n1\ng\n(4%)\nSugar:\n18\ng\n(20%)\nVitamin A:\n1358\nIU\n(27%)\nVitamin C:\n1\nmg\n(1%)\nCalcium:\n105\nmg\n(11%)\nIron:\n1\nmg\n(6%)\nNotice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#genesis-sidebar-primary)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Jo Cooks](https:\/\/www.jocooks.com\/)\n\nSimple - Easy - Comfort\n\n- All Recipes\n  \n  - Course\n    \n    - [Breakfast](https:\/\/www.jocooks.com\/category\/course\/breakfast\/)\n    - [Appetizers](https:\/\/www.jocooks.com\/category\/course\/appetizers\/)\n    - [Lunch](https:\/\/www.jocooks.com\/category\/course\/lunch-2\/)\n    - 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Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\n![pin for cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![pin for cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/10\/cheesecake-pin.jpg)\n\nThis is my **go-to Cheesecake recipe** and the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day.\n\nTable of Contents\n\n[Toggle](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/)\n\n- [The Only Cheesecake Recipe You Need](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#The_Only_Cheesecake_Recipe_You_Need)\n- [Why You’ll Love This Cheesecake Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Why_Youll_Love_This_Cheesecake_Recipe)\n- [Ingredients and Tips](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Ingredients_and_Tips)\n- [How To Make This Cheesecake](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#How_To_Make_This_Cheesecake)\n- [How to Keep Your Cheesecake from Cracking](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#How_to_Keep_Your_Cheesecake_from_Cracking)\n- [Frequently Asked Questions](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Frequently_Asked_Questions)\n- [More Delicious Cheesecake Recipes To Try](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#More_Delicious_Cheesecake_Recipes_To_Try)\n- [Recipe: Cheesecake Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Cheesecake_Recipe)\n\nView moreView less\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/10\/cheesecake-hero-shot.jpg)\n\n- Pin this recipe for later\\!\n\n![Headshot of Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-750x750.jpeg)\n\n## The Only Cheesecake Recipe You Need\nI’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust.\n\nCheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress.\n\nTop it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite.\n\n![a cheesecake with cherry topping on a cake platter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![a cheesecake with cherry topping on a cake platter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-21.jpg)\n\n## Why You’ll Love This Cheesecake Recipe\n- **It’s foolproof.** I’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps.\n- **The texture is unreal.** Dense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery.\n- **No fancy equipment.** Just a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home.\n- **Classic flavor.** Real cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff.\n- **Perfect for any occasion.** Dinner parties, birthdays, holidays, or when you just want something decadent in the fridge.\n\n![ingredients needed to make cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201500'%3E%3C\/svg%3E)\n\n![ingredients needed to make cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-ingredients.jpg)\n\n## Ingredients and Tips\n- **Bring everything to room temperature.** Cold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture.\n- **Use full-fat cream cheese.** Now is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down.\n- **Prepare your pan properly.** You’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture.\n- **Do not skip the water bath.** I know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking.\n- **Don’t overmix the batter.** Once you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top.\n- **Let it cool slowly.** Turn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that.\n- **Be patient.** Cheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day.\n## How To Make This Cheesecake\n### Preheat The Oven\nBefore beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work.\n\n### Make The Crust\n![process shots showing how to make crust for cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20500'%3E%3C\/svg%3E)\n\n![process shots showing how to make crust for cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-1.jpg)\n\nBlitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened.\n\n![process shots showing how to make crust for cheesecake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to make crust for cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-2.jpg)\n\nPress the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for **10 minutes**, then set aside to cool while you make the filling.\n\n### Start The Cheesecake Batter\n![process shots showing how to make cheesecake batter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20500'%3E%3C\/svg%3E)\n\n![process shots showing how to make cheesecake batter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-3.jpg)\n\nIn a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free.\n\n### Add The Eggs And Finish The Batter\n![process shots showing how to make cheesecake batter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20500'%3E%3C\/svg%3E)\n\n![process shots showing how to make cheesecake batter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-4.jpg)\n\nAdd the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air.\n\n### Seal The Pan\n![process shots showing how to prepare cheesecake for baking.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to prepare cheesecake for baking.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-5.jpg)\n\nWrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust.\n\n### Make A Water Bath\n![process shots showing how to prepare cheesecake for baking.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202000%201500'%3E%3C\/svg%3E)\n\n![process shots showing how to prepare cheesecake for baking.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-30.jpg)\n\nPlace it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan.\n\n### Bake The Cheesecake\nTransfer the roasting pan carefully to the oven and bake for **1 hour and 10 minutes**. The edges should be set, but the center should still have a slight wobble when you gently shake the pan.\n\n### Rest In The Oven\n![baked cheesecake in springform pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![baked cheesecake in springform pan.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-7.jpg)\n\nTurn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle.\n\n### Let The Cheesecake Set\nOnce cooled, cover the cheesecake with plastic wrap and refrigerate for at least **4 hours**, but overnight is even better.\n\n### Add The Cherry Topping And Serve\n![a cheesecake with cherry topping on a cake platter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202560%201440'%3E%3C\/svg%3E)\n\n![a cheesecake with cherry topping on a cake platter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-31-scaled.jpg)\n\nWhen fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve.\n\n## How to Keep Your Cheesecake from Cracking\n- **Use a water bath.** Moisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center.\n- **Don’t overmix.** Once you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools.\n- **Avoid sudden temperature changes.** After baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking.\n- **Bake just until set.** The center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks.\n- **Run a knife around the edge.** Once it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly.\n- **Be patient.** Cheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth.\n\n![a cheesecake slice with cherry topping on a plate with a fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-26.jpg)\n\n## Frequently Asked Questions\n### Can I use low-fat cream cheese?\nNo. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture.\n\n### Do I really need a water bath?\nYes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top.\n\n### How do I know when my cheesecake is done?\nGive the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked.\n\n### What if my cheesecake cracks anyway?\nDon’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it.\n\n### Can I make it ahead?\nYes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge.\n\n### Can I freeze cheesecake?\nAbsolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh.\n\n### How do I slice cheesecake cleanly?\nDip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges.\n\n### Can I use a store-bought crust?\nYes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it.\n\n![a cheesecake slice with cherry topping on a plate with a fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-24.jpg)\n## More Delicious Cheesecake Recipes To Try\n- [Hawaiian Cheesecake Bites](https:\/\/www.jocooks.com\/recipes\/hawaiian-cheesecake-bites\/)\n- [Goat Cheese Cheesecake with Figs](https:\/\/www.jocooks.com\/recipes\/goat-cheese-cheesecake-with-figs\/)\n- [Pecan Pie Cheesecake](https:\/\/www.jocooks.com\/recipes\/pecan-pie-cheesecake\/)\n- [Mini Salted Caramel Cheesecakes](https:\/\/www.jocooks.com\/recipes\/mini-salted-caramel-cheesecakes\/)\n- [Pumpkin Ricotta Cheesecake](https:\/\/www.jocooks.com\/recipes\/pumpkin-ricotta-cheesecake\/)\n- [Salted Caramel Apple Pie Cheesecake Bars](https:\/\/www.jocooks.com\/recipes\/salted-caramel-apple-pie-cheesecake-bars\/)\n- [Matcha Mini Cheesecakes](https:\/\/www.jocooks.com\/recipes\/matcha-mini-cheesecakes-with-white-chocolate-covered-strawberries\/)\n- [No Bake Cheesecake](https:\/\/cravinghomecooked.com\/no-bake-cheesecake\/)\n- [Lemon Cheesecake](https:\/\/www.jocooks.com\/recipes\/lemon-cheesecake\/)\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n![a cheesecake slice with cherry topping on a plate with a fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/10\/cheesecake-hero-shot-750x750.jpg)\n\n4\\.74 from 68 votes\n\n## Cheesecake Recipe\nPrep 15 minutes minutes\n\nChill 4 hours hours\n\nCook 1 hour hour 20 minutes minutes\n\nTotal 1 hour hour 35 minutes minutes\n\n16\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond) [Print Recipe](https:\/\/www.jocooks.com\/wprm_print\/cheesecake-recipe)\n\n- Pin for Later\n\nThis **Cheesecake Recipe** is creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries.\n\n### Video\nUS Customary\n\nMetric\n\n### Ingredients\n- ▢\n  2 cups graham cracker crumbs\n- ▢\n  \\&frac12; cup butter (unsalted, melted)\n- ▢\n  40 ounces cream cheese (softened, at room temperature (5 packages of 8 oz each))\n- ▢\n  1 cup sugar (granulated)\n- ▢\n  3 tablespoons all-purpose flour\n- ▢\n  1 tablespoon [vanilla extract](https:\/\/amzn.to\/2xEMR6s)\n- ▢\n  1 cup sour cream\n- ▢\n  4 large eggs\n- ▢\n  19 fluid ounce [cherry pie filling](http:\/\/amzn.to\/2vPnIXy) ((1 can))\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n### Instructions\n- Preheat oven to 325°F.\n- Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a [9-inch springform pan](https:\/\/amzn.to\/2ShHAuf) and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier.\n- Place the pan into the preheat oven and bake for 10 minutes.\n- Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.\n- Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.\n- Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)\n- Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil.\n- Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.\n- Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.\n- Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.\n- Top the cheesecake with the cherry pie filling. Slice and serve.\n\n### Equipment\n- [9-inch Springform Pan](https:\/\/amzn.to\/32tTtmk)\n- [KitchenAid Hand Mixer](https:\/\/amzn.to\/2FuO4C8)\n\n### Notes\n1. You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch.\n2. Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days.\n3. To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks.\n4. Thaw cheesecake overnight in the refrigerator.\n\n### Nutrition Information\nServing: 1sliceCalories: 486kcal (24%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 35g (54%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0\\.2gCholesterol: 142mg (47%)Sodium: 321mg (14%)Potassium: 189mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 1358IU (27%)Vitamin C: 1mg (1%)Calcium: 105mg (11%)Iron: 1mg (6%)\n\n© Author [Joanna Cismaru](https:\/\/www.jocooks.com\/about\/)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*\n\n![a cheesecake slice with cherry topping on a plate with a fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/10\/cheesecake-hero-shot-750x750.jpg)\n\n## Did You Make This?\nWe love seeing what you made! Tag us on Instagram at [@jocooks](https:\/\/www.instagram.com\/jocooks\/) or hashtag [\\#jocooks](https:\/\/www.instagram.com\/explore\/tags\/jocooks\/) so we can see your creations\\!\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond)\n\n[Add Your Photo\\!](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond)\n\n- [848](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.jocooks.com%2Frecipes%2Fcheesecake-recipe%2F&t=Make%20This%20Cheesecake%20Once%20and%20You%E2%80%99ll%20Never%20Try%20Another%20Recipe%20Again \"Share on Facebook\")\n- [2](https:\/\/x.com\/intent\/tweet?text=This%20Cheesecake%20Recipe%20is%20the%20only%20recipe%20you%27ll%20ever%20need%20for%20Cheesecake.%20A%20dreamy%2C%20decadent%2C%20rich%2C%20smooth%20and%20utterly%20delicious%20cheesecake%20topped%20with%20cherry%20topping%21%20This%20really%20is%20what%20cheesecake%20dreams%20are%20made%20of%21%20%23cheesecake&url=https%3A%2F%2Fwww.jocooks.com%2Frecipes%2Fcheesecake-recipe%2F \"Share on X\")\n- 4455\n\n[Home](https:\/\/www.jocooks.com\/)  [Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n![Joanna Cismaru](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-200x200.jpeg)\n\n#### Joanna Cismaru\nI’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about\/)\n\n![iPad showing title of ebook 30 recipes from around the world](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20577'%3E%3C\/svg%3E)\n\n![iPad showing title of ebook 30 recipes from around the world](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/eBook-ipad-1-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\nThis site uses Akismet to reduce spam. 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Join me on this culinary journey and let’s get cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about)\n\n![Collage of recipe ebooks](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/sidebar-ebook-recipes-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\n## Pasta Favorites\n[![baked mac and cheese in a black cast iron skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked mac and cheese in a black cast iron skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/12\/baked-mac-and-cheese-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n45 minutes mins\n\n## [Baked Mac And Cheese](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n[![freshly made crack chicken penne with a wooden spoon in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made crack chicken penne with a wooden spoon in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/07\/crack-chicken-penne-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n40 minutes mins\n\n## [Crack Chicken Penne](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n[![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/12\/chicken-pot-pie-pasta1-28-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n50 minutes mins\n\n## [Chicken Pot Pie Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n[![freshly made one pot pasta in a dutch oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made one pot pasta in a dutch oven.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/one-pot-pasta-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n20 minutes mins\n\n## [One Pot Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n[![tomato spinach chicken pasta in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![tomato spinach chicken pasta in a white bowl.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/01\/tomato-spinach-chicken-pasta-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n30 minutes mins\n\n## [Tomato Spinach Chicken Pasta](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n[![homemade hamburger helper lasagna from scratch in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![homemade hamburger helper lasagna from scratch in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/02\/one-pot-hamburger-helper-lasagna-1-3-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n30 minutes mins\n\n## [One Pot Hamburger Helper Lasagna](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n[![baked feta pasta in a white bowl garnished with fresh basil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked feta pasta in a white bowl garnished with fresh basil.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2021\/05\/baked-feta-pasta-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n50 minutes mins\n\n## [Baked Feta Pasta (Tik Tok Pasta)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n[![sideview shot of chicken fajita pasta in a white bowl with a fork inside](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![sideview shot of chicken fajita pasta in a white bowl with a fork inside](https:\/\/www.jocooks.com\/wp-content\/uploads\/2015\/07\/chicken-fajita-pasta-1-14-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n45 minutes mins\n\n## [Chicken Fajita Pasta](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n[![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/05\/swedish-meatball-pasta-1-19-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n30 minutes mins\n\n## [Swedish Meatball Pasta](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n[![overhead shot of a bowl of haluski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![overhead shot of a bowl of haluski](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/haluski-1-13-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n40 minutes mins\n\n## [Haluski (Cabbage and Noodles)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n![A stack of cookbooks](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![A stack of cookbooks](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-cookbooks-1-1-750x750.jpg)\n\nGrab a copy\\!\n\n## My Cookbooks\n**Order Now**: [Amazon](https:\/\/www.amazon.com\/Book-Quick-Meals-recipes-photos\/dp\/1645672883\/ref=sr_1_1?dchild=1&keywords=joanna+cismaru&qid=1612204251&sr=8-1) \\| [Indigo](https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-big-book-of-jos\/9781645672883-item.html?ikwid=cismaru&ikwsec=Home&ikwidx=0#algoliaQueryId=a7178c6699eb878f1eb64ac47ae539ce) \\| [Barnes & Noble](https:\/\/www.barnesandnoble.com\/w\/the-big-book-of-jos-quick-and-easy-meals-includes-200-recipes-and-200-photos-jo-cismaru\/1137541100?ean=9781645672883) \\| [Indie Bound](https:\/\/www.indiebound.org\/book\/9781645672883) \\| [Books-A-Million](https:\/\/www.booksamillion.com\/p\/Big-Book-Jos-Quick-Easy\/Joanna-Cismaru\/9781645672883?id=8122043534729)\n\n## Dinner Favorites\n[![smothered pork chops in a skillet garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![smothered pork chops in a skillet garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/smothered-pork-chops-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n1 hour hr 15 minutes mins\n\n## [Smothered Pork Chops](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n[![a wooden spoon lifting a salisbury steak out of the skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a wooden spoon lifting a salisbury steak out of the skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/salisbury-steak-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n30 minutes mins\n\n## [Salisbury Steak](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n[![beef lo mein in a black wok.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![beef lo mein in a black wok.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/beef-lo-mein-1-2-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n30 minutes mins\n\n## [Beef Lo Mein](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n[![side shot of beef and broccoli in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side shot of beef and broccoli in a skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/04\/beef-and-broccoli-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n15 minutes mins\n\n## [Easy Beef and Broccoli Stir Fry](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n[![skillet shepherd's pie in a cast iron skillet with a portion taken out.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![skillet shepherd's pie in a cast iron skillet with a portion taken out.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/skillet-shepherds-pie-1-15-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n1 hour hr 25 minutes mins\n\n## [Skillet Shepherd’s Pie](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n[![a serving spoon inside a skillet with chicken broccoli rice casserole.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving spoon inside a skillet with chicken broccoli rice casserole.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/chicken-broccoli-rice-casserole-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n30 minutes mins\n\n## [One Pot Cheesy Chicken Broccoli Rice Casserole](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n[![side view shot of two italian stuffed peppers in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side view shot of two italian stuffed peppers in a bowl](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/09\/italian-stuffed-peppers-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n2 hours hrs 30 minutes mins\n\n## [Italian Stuffed Peppers](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n[![a serving of spaghetti bolognese in a white bowl garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving of spaghetti bolognese in a white bowl garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/01\/bolognese-1-4-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n1 hour hr 5 minutes mins\n\n## [Spaghetti Bolognese](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Visit our Other Site: **Craving Home Cooked**](https:\/\/cravinghomecooked.com\/)\n\n## Explore\n[Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n[Cookbooks](https:\/\/www.jocooks.com\/cookbooks\/)\n\n[About Jo](https:\/\/www.jocooks.com\/about\/)\n\n[Contact](https:\/\/www.jocooks.com\/contact\/)\n\n## Legal\n[Privacy Policy](https:\/\/www.jocooks.com\/privacy-policy\/)\n\n[Accessibility](https:\/\/www.jocooks.com\/accessibility\/)\n\n[Disclaimers](https:\/\/www.jocooks.com\/disclosure-policy\/)\n\n© 2026 Jo Cooks\n\nSite Credits\n\nDesigned by Melissa Rose Design Developed by Once Coupled\n\n[Back to Top](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#top-of-page)\n\nwpDiscuz\n\nInsert\n\n## Rate This Recipe","attrs_readable_markdown":"This post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\nThis is my **go-to Cheesecake recipe** and the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day.\n\nTable of Contents\n\n- [The Only Cheesecake Recipe You Need](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#The_Only_Cheesecake_Recipe_You_Need)\n- [Why You’ll Love This Cheesecake Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Why_Youll_Love_This_Cheesecake_Recipe)\n- [Ingredients and Tips](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Ingredients_and_Tips)\n- [How To Make This Cheesecake](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#How_To_Make_This_Cheesecake)\n- [How to Keep Your Cheesecake from Cracking](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#How_to_Keep_Your_Cheesecake_from_Cracking)\n- [Frequently Asked Questions](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Frequently_Asked_Questions)\n- [More Delicious Cheesecake Recipes To Try](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#More_Delicious_Cheesecake_Recipes_To_Try)\n- [Recipe: Cheesecake Recipe](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#Cheesecake_Recipe)\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/10\/cheesecake-hero-shot.jpg)\n\n![Headshot of Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-750x750.jpeg)\n\n## The Only Cheesecake Recipe You Need\nI’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust.\n\nCheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress.\n\nTop it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite.\n\n![a cheesecake with cherry topping on a cake platter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-21.jpg)\n\n- **It’s foolproof.** I’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps.\n- **The texture is unreal.** Dense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery.\n- **No fancy equipment.** Just a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home.\n- **Classic flavor.** Real cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff.\n- **Perfect for any occasion.** Dinner parties, birthdays, holidays, or when you just want something decadent in the fridge.\n\n![ingredients needed to make cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-ingredients.jpg)\n\n## Ingredients and Tips\n- **Bring everything to room temperature.** Cold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture.\n- **Use full-fat cream cheese.** Now is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down.\n- **Prepare your pan properly.** You’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture.\n- **Do not skip the water bath.** I know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking.\n- **Don’t overmix the batter.** Once you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top.\n- **Let it cool slowly.** Turn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that.\n- **Be patient.** Cheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day.\n\nHow To Make This Cheesecake\n\n### Preheat The Oven\nBefore beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work.\n\n### Make The Crust\n![process shots showing how to make crust for cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-1.jpg)\n\nBlitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened.\n\n![process shots showing how to make crust for cheesecake.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-2.jpg)\n\nPress the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for **10 minutes**, then set aside to cool while you make the filling.\n\n### Start The Cheesecake Batter\n![process shots showing how to make cheesecake batter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-3.jpg)\n\nIn a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free.\n\n### Add The Eggs And Finish The Batter\n![process shots showing how to make cheesecake batter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-4.jpg)\n\nAdd the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air.\n\n### Seal The Pan\n![process shots showing how to prepare cheesecake for baking.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-5.jpg)\n\nWrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust.\n\n### Make A Water Bath\n![process shots showing how to prepare cheesecake for baking.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-30.jpg)\n\nPlace it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan.\n\n### Bake The Cheesecake\nTransfer the roasting pan carefully to the oven and bake for **1 hour and 10 minutes**. The edges should be set, but the center should still have a slight wobble when you gently shake the pan.\n\n### Rest In The Oven\n![baked cheesecake in springform pan.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-process-shots-7.jpg)\n\nTurn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle.\n\n### Let The Cheesecake Set\nOnce cooled, cover the cheesecake with plastic wrap and refrigerate for at least **4 hours**, but overnight is even better.\n\n### Add The Cherry Topping And Serve\n![a cheesecake with cherry topping on a cake platter.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-31-scaled.jpg)\n\nWhen fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve.\n\n## How to Keep Your Cheesecake from Cracking\n- **Use a water bath.** Moisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center.\n- **Don’t overmix.** Once you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools.\n- **Avoid sudden temperature changes.** After baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking.\n- **Bake just until set.** The center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks.\n- **Run a knife around the edge.** Once it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly.\n- **Be patient.** Cheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth.\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-26.jpg)\n\n## Frequently Asked Questions\n### Can I use low-fat cream cheese?\nNo. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture.\n\n### Do I really need a water bath?\nYes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top.\n\n### How do I know when my cheesecake is done?\nGive the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked.\n\n### What if my cheesecake cracks anyway?\nDon’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it.\n\n### Can I make it ahead?\nYes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge.\n\n### Can I freeze cheesecake?\nAbsolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh.\n\n### How do I slice cheesecake cleanly?\nDip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges.\n\n### Can I use a store-bought crust?\nYes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it.\n\n![a cheesecake slice with cherry topping on a plate with a fork.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/11\/cheesecake-1-24.jpg)\n\n## More Delicious Cheesecake Recipes To Try\n- [Hawaiian Cheesecake Bites](https:\/\/www.jocooks.com\/recipes\/hawaiian-cheesecake-bites\/)\n- [Goat Cheese Cheesecake with Figs](https:\/\/www.jocooks.com\/recipes\/goat-cheese-cheesecake-with-figs\/)\n- [Pecan Pie Cheesecake](https:\/\/www.jocooks.com\/recipes\/pecan-pie-cheesecake\/)\n- [Mini Salted Caramel Cheesecakes](https:\/\/www.jocooks.com\/recipes\/mini-salted-caramel-cheesecakes\/)\n- [Pumpkin Ricotta Cheesecake](https:\/\/www.jocooks.com\/recipes\/pumpkin-ricotta-cheesecake\/)\n- [Salted Caramel Apple Pie Cheesecake Bars](https:\/\/www.jocooks.com\/recipes\/salted-caramel-apple-pie-cheesecake-bars\/)\n- [Matcha Mini Cheesecakes](https:\/\/www.jocooks.com\/recipes\/matcha-mini-cheesecakes-with-white-chocolate-covered-strawberries\/)\n- [No Bake Cheesecake](https:\/\/cravinghomecooked.com\/no-bake-cheesecake\/)\n- [Lemon Cheesecake](https:\/\/www.jocooks.com\/recipes\/lemon-cheesecake\/)\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\nThis **Cheesecake Recipe** is creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries.\n\n- ▢\n  2 cups graham cracker crumbs\n- ▢\n  \\&frac12; cup butter (unsalted, melted)\n- ▢\n  40 ounces cream cheese (softened, at room temperature (5 packages of 8 oz each))\n- ▢\n  1 cup sugar (granulated)\n- ▢\n  3 tablespoons all-purpose flour\n- ▢\n  1 tablespoon [vanilla extract](https:\/\/amzn.to\/2xEMR6s)\n- ▢\n  1 cup sour cream\n- ▢\n  4 large eggs\n- ▢\n  19 fluid ounce [cherry pie filling](http:\/\/amzn.to\/2vPnIXy) ((1 can))\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/cheesecake-recipe\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n- Preheat oven to 325°F.\n- Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a [9-inch springform pan](https:\/\/amzn.to\/2ShHAuf) and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier.\n- Place the pan into the preheat oven and bake for 10 minutes.\n- Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.\n- Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.\n- Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)\n- Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil.\n- Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.\n- Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.\n- Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.\n- Top the cheesecake with the cherry pie filling. Slice and serve.\n\n1. You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch.\n2. Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days.\n3. To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks.\n4. Thaw cheesecake overnight in the refrigerator.\n\nServing: 1sliceCalories: 486kcal (24%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 35g (54%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0\\.2gCholesterol: 142mg (47%)Sodium: 321mg (14%)Potassium: 189mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 1358IU (27%)Vitamin C: 1mg (1%)Calcium: 105mg (11%)Iron: 1mg (6%)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read my disclosure policy . This is my go-to Cheesecake recipe and the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day. Table of Contents The Only Cheesecake Recipe You Need Why You’ll Love This Cheesecake Recipe Ingredients and Tips How To Make This Cheesecake How to Keep Your Cheesecake from Cracking Frequently Asked Questions More Delicious Cheesecake Recipes To Try Recipe: Cheesecake Recipe The Only Cheesecake Recipe You Need I’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust. Cheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress. Top it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite. It’s foolproof. I’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps. The texture is unreal. Dense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery. No fancy equipment. Just a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home. Classic flavor. Real cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff. Perfect for any occasion. Dinner parties, birthdays, holidays, or when you just want something decadent in the fridge. Ingredients and Tips Bring everything to room temperature. Cold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture. Use full-fat cream cheese. Now is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down. Prepare your pan properly. You’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture. Do not skip the water bath. I know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking. Don’t overmix the batter. Once you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top. Let it cool slowly. Turn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that. Be patient. Cheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day. How To Make This Cheesecake Preheat The Oven Before beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work. Make The Crust Blitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened. Press the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for 10 minutes , then set aside to cool while you make the filling. Start The Cheesecake Batter In a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free. Add The Eggs And Finish The Batter Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air. Seal The Pan Wrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust. Make A Water Bath Place it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. Bake The Cheesecake Transfer the roasting pan carefully to the oven and bake for 1 hour and 10 minutes . The edges should be set, but the center should still have a slight wobble when you gently shake the pan. Rest In The Oven Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle. Let The Cheesecake Set Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours , but overnight is even better. Add The Cherry Topping And Serve When fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve. How to Keep Your Cheesecake from Cracking Use a water bath. Moisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center. Don’t overmix. Once you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools. Avoid sudden temperature changes. After baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking. Bake just until set. The center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks. Run a knife around the edge. Once it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly. Be patient. Cheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth. Frequently Asked Questions Can I use low-fat cream cheese? No. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture. Do I really need a water bath? Yes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top. How do I know when my cheesecake is done? Give the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked. What if my cheesecake cracks anyway? Don’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it. Can I make it ahead? Yes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge. Can I freeze cheesecake? Absolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh. How do I slice cheesecake cleanly? Dip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges. Can I use a store-bought crust? Yes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it. More Delicious Cheesecake Recipes To Try Hawaiian Cheesecake Bites Goat Cheese Cheesecake with Figs Pecan Pie Cheesecake Mini Salted Caramel Cheesecakes Pumpkin Ricotta Cheesecake Salted Caramel Apple Pie Cheesecake Bars Matcha Mini Cheesecakes No Bake Cheesecake Lemon Cheesecake Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. This Cheesecake Recipe is creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries. ▢ 2 cups graham cracker crumbs ▢ ½ cup butter (unsalted, melted) ▢ 40 ounces cream cheese (softened, at room temperature (5 packages of 8 oz each)) ▢ 1 cup sugar (granulated) ▢ 3 tablespoons all-purpose flour ▢ 1 tablespoon vanilla extract ▢ 1 cup sour cream ▢ 4 large eggs ▢ 19 fluid ounce cherry pie filling ((1 can)) Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Preheat oven to 325°F. Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a 9-inch springform pan and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier. Place the pan into the preheat oven and bake for 10 minutes. Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream. Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust. Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video) Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil. Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly. Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set. Top the cheesecake with the cherry pie filling. Slice and serve. You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch. Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days. To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks. Thaw cheesecake overnight in the refrigerator. Serving: 1 slice Calories: 486 kcal (24%) Carbohydrates: 36 g (12%) Protein: 7 g (14%) Fat: 35 g (54%) Saturated Fat: 20 g (125%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Trans Fat: 0.2 g Cholesterol: 142 mg (47%) Sodium: 321 mg (14%) Potassium: 189 mg (5%) Fiber: 1 g (4%) Sugar: 18 g (20%) Vitamin A: 1358 IU (27%) Vitamin C: 1 mg (1%) Calcium: 105 mg (11%) Iron: 1 mg (6%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). ![pin for cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![pin for cheesecake.](https://www.jocooks.com/wp-content/uploads/2022/10/cheesecake-pin.jpg) This is my go-to Cheesecake recipe and the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day. Table of Contents [Toggle](https://www.jocooks.com/recipes/cheesecake-recipe/) - [The Only Cheesecake Recipe You Need](https://www.jocooks.com/recipes/cheesecake-recipe/#The_Only_Cheesecake_Recipe_You_Need) - [Why You’ll Love This Cheesecake Recipe](https://www.jocooks.com/recipes/cheesecake-recipe/#Why_Youll_Love_This_Cheesecake_Recipe) - [Ingredients and Tips](https://www.jocooks.com/recipes/cheesecake-recipe/#Ingredients_and_Tips) - [How To Make This Cheesecake](https://www.jocooks.com/recipes/cheesecake-recipe/#How_To_Make_This_Cheesecake) - [How to Keep Your Cheesecake from Cracking](https://www.jocooks.com/recipes/cheesecake-recipe/#How_to_Keep_Your_Cheesecake_from_Cracking) - [Frequently Asked Questions](https://www.jocooks.com/recipes/cheesecake-recipe/#Frequently_Asked_Questions) - [More Delicious Cheesecake Recipes To Try](https://www.jocooks.com/recipes/cheesecake-recipe/#More_Delicious_Cheesecake_Recipes_To_Try) - [Recipe: Cheesecake Recipe](https://www.jocooks.com/recipes/cheesecake-recipe/#Cheesecake_Recipe) View moreView less ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2022/10/cheesecake-hero-shot.jpg) - Pin this recipe for later\! ![Headshot of Joanna Cismaru](https://www.jocooks.com/wp-content/uploads/2022/11/joanna-cismaru-headshot-750x750.jpeg) ## The Only Cheesecake Recipe You Need I’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust. Cheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress. Top it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite. ![a cheesecake with cherry topping on a cake platter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![a cheesecake with cherry topping on a cake platter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-21.jpg) ## Why You’ll Love This Cheesecake Recipe - It’s foolproof. I’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps. - The texture is unreal. Dense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery. - No fancy equipment. Just a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home. - Classic flavor. Real cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff. - Perfect for any occasion. Dinner parties, birthdays, holidays, or when you just want something decadent in the fridge. ![ingredients needed to make cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201500'%3E%3C/svg%3E) ![ingredients needed to make cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-ingredients.jpg) ## Ingredients and Tips - Bring everything to room temperature. Cold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture. - Use full-fat cream cheese. Now is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down. - Prepare your pan properly. You’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture. - Do not skip the water bath. I know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking. - Don’t overmix the batter. Once you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top. - Let it cool slowly. Turn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that. - Be patient. Cheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day. ## How To Make This Cheesecake ### Preheat The Oven Before beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work. ### Make The Crust ![process shots showing how to make crust for cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20500'%3E%3C/svg%3E) ![process shots showing how to make crust for cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-1.jpg) Blitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened. ![process shots showing how to make crust for cheesecake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to make crust for cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-2.jpg) Press the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool while you make the filling. ### Start The Cheesecake Batter ![process shots showing how to make cheesecake batter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20500'%3E%3C/svg%3E) ![process shots showing how to make cheesecake batter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-3.jpg) In a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free. ### Add The Eggs And Finish The Batter ![process shots showing how to make cheesecake batter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20500'%3E%3C/svg%3E) ![process shots showing how to make cheesecake batter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-4.jpg) Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air. ### Seal The Pan ![process shots showing how to prepare cheesecake for baking.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to prepare cheesecake for baking.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-5.jpg) Wrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust. ### Make A Water Bath ![process shots showing how to prepare cheesecake for baking.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202000%201500'%3E%3C/svg%3E) ![process shots showing how to prepare cheesecake for baking.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-30.jpg) Place it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. ### Bake The Cheesecake Transfer the roasting pan carefully to the oven and bake for 1 hour and 10 minutes. The edges should be set, but the center should still have a slight wobble when you gently shake the pan. ### Rest In The Oven ![baked cheesecake in springform pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![baked cheesecake in springform pan.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-7.jpg) Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle. ### Let The Cheesecake Set Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. ### Add The Cherry Topping And Serve ![a cheesecake with cherry topping on a cake platter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202560%201440'%3E%3C/svg%3E) ![a cheesecake with cherry topping on a cake platter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-31-scaled.jpg) When fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve. ## How to Keep Your Cheesecake from Cracking - Use a water bath. Moisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center. - Don’t overmix. Once you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools. - Avoid sudden temperature changes. After baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking. - Bake just until set. The center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks. - Run a knife around the edge. Once it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly. - Be patient. Cheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth. ![a cheesecake slice with cherry topping on a plate with a fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-26.jpg) ## Frequently Asked Questions ### Can I use low-fat cream cheese? No. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture. ### Do I really need a water bath? Yes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top. ### How do I know when my cheesecake is done? Give the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked. ### What if my cheesecake cracks anyway? Don’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it. ### Can I make it ahead? Yes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge. ### Can I freeze cheesecake? Absolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh. ### How do I slice cheesecake cleanly? Dip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges. ### Can I use a store-bought crust? Yes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it. ![a cheesecake slice with cherry topping on a plate with a fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-24.jpg) ## More Delicious Cheesecake Recipes To Try - [Hawaiian Cheesecake Bites](https://www.jocooks.com/recipes/hawaiian-cheesecake-bites/) - [Goat Cheese Cheesecake with Figs](https://www.jocooks.com/recipes/goat-cheese-cheesecake-with-figs/) - [Pecan Pie Cheesecake](https://www.jocooks.com/recipes/pecan-pie-cheesecake/) - [Mini Salted Caramel Cheesecakes](https://www.jocooks.com/recipes/mini-salted-caramel-cheesecakes/) - [Pumpkin Ricotta Cheesecake](https://www.jocooks.com/recipes/pumpkin-ricotta-cheesecake/) - [Salted Caramel Apple Pie Cheesecake Bars](https://www.jocooks.com/recipes/salted-caramel-apple-pie-cheesecake-bars/) - [Matcha Mini Cheesecakes](https://www.jocooks.com/recipes/matcha-mini-cheesecakes-with-white-chocolate-covered-strawberries/) - [No Bake Cheesecake](https://cravinghomecooked.com/no-bake-cheesecake/) - [Lemon Cheesecake](https://www.jocooks.com/recipes/lemon-cheesecake/) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/cheesecake-recipe/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ![a cheesecake slice with cherry topping on a plate with a fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2022/10/cheesecake-hero-shot-750x750.jpg) 4\.74 from 68 votes ## Cheesecake Recipe Prep 15 minutes minutes Chill 4 hours hours Cook 1 hour hour 20 minutes minutes Total 1 hour hour 35 minutes minutes 16 [Rate Recipe](https://www.jocooks.com/recipes/cheesecake-recipe/#respond) [Print Recipe](https://www.jocooks.com/wprm_print/cheesecake-recipe) - Pin for Later This Cheesecake Recipe is creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries. ### Video US Customary Metric ### Ingredients - ▢ 2 cups graham cracker crumbs - ▢ \½ cup butter (unsalted, melted) - ▢ 40 ounces cream cheese (softened, at room temperature (5 packages of 8 oz each)) - ▢ 1 cup sugar (granulated) - ▢ 3 tablespoons all-purpose flour - ▢ 1 tablespoon [vanilla extract](https://amzn.to/2xEMR6s) - ▢ 1 cup sour cream - ▢ 4 large eggs - ▢ 19 fluid ounce [cherry pie filling](http://amzn.to/2vPnIXy) ((1 can)) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/cheesecake-recipe/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ### Instructions - Preheat oven to 325°F. - Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a [9-inch springform pan](https://amzn.to/2ShHAuf) and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier. - Place the pan into the preheat oven and bake for 10 minutes. - Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream. - Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust. - Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video) - Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil. - Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly. - Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. - Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set. - Top the cheesecake with the cherry pie filling. Slice and serve. ### Equipment - [9-inch Springform Pan](https://amzn.to/32tTtmk) - [KitchenAid Hand Mixer](https://amzn.to/2FuO4C8) ### Notes 1. You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch. 2. Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days. 3. To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks. 4. Thaw cheesecake overnight in the refrigerator. ### Nutrition Information Serving: 1sliceCalories: 486kcal (24%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 35g (54%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0\.2gCholesterol: 142mg (47%)Sodium: 321mg (14%)Potassium: 189mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 1358IU (27%)Vitamin C: 1mg (1%)Calcium: 105mg (11%)Iron: 1mg (6%) © Author [Joanna Cismaru](https://www.jocooks.com/about/) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations. ![a cheesecake slice with cherry topping on a plate with a fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2022/10/cheesecake-hero-shot-750x750.jpg) ## Did You Make This? We love seeing what you made! 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Readable Markdown	This post may contain affiliate links. Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). This is my go-to Cheesecake recipe and the only one you’ll ever need. It’s rich, creamy, and perfectly smooth with a buttery graham cracker crust. No cracks, no sinking, no weird lumps, just flawless, bakery quality cheesecake that tastes even better the next day. Table of Contents - [The Only Cheesecake Recipe You Need](https://www.jocooks.com/recipes/cheesecake-recipe/#The_Only_Cheesecake_Recipe_You_Need) - [Why You’ll Love This Cheesecake Recipe](https://www.jocooks.com/recipes/cheesecake-recipe/#Why_Youll_Love_This_Cheesecake_Recipe) - [Ingredients and Tips](https://www.jocooks.com/recipes/cheesecake-recipe/#Ingredients_and_Tips) - [How To Make This Cheesecake](https://www.jocooks.com/recipes/cheesecake-recipe/#How_To_Make_This_Cheesecake) - [How to Keep Your Cheesecake from Cracking](https://www.jocooks.com/recipes/cheesecake-recipe/#How_to_Keep_Your_Cheesecake_from_Cracking) - [Frequently Asked Questions](https://www.jocooks.com/recipes/cheesecake-recipe/#Frequently_Asked_Questions) - [More Delicious Cheesecake Recipes To Try](https://www.jocooks.com/recipes/cheesecake-recipe/#More_Delicious_Cheesecake_Recipes_To_Try) - [Recipe: Cheesecake Recipe](https://www.jocooks.com/recipes/cheesecake-recipe/#Cheesecake_Recipe) ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2022/10/cheesecake-hero-shot.jpg) ![Headshot of Joanna Cismaru](https://www.jocooks.com/wp-content/uploads/2022/11/joanna-cismaru-headshot-750x750.jpeg) ## The Only Cheesecake Recipe You Need I’ve made a lot of cheesecakes in my life and this is the one I always come back to. It’s rich, creamy, smooth, and exactly what cheesecake should be. Every bite melts in your mouth with that perfect balance of tangy cream cheese and buttery crust. Cheesecake might look intimidating, but once you know the method, it’s completely foolproof. I’ve tested every shortcut and every mistake so you don’t have to. This recipe gives you a tall, silky cheesecake with no cracks, no sinking, and no stress. Top it with cherries, berries, or nothing at all. Once you master this base, you can make it your own. It’s simple, it’s classic, and it’s the kind of dessert that makes people close their eyes when they take the first bite. ![a cheesecake with cherry topping on a cake platter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-21.jpg) - It’s foolproof. I’ve tested this recipe more times than I can count. It bakes evenly, sets perfectly, and doesn’t crack if you follow my steps. - The texture is unreal. Dense but creamy, rich yet silky smooth. Every bite tastes like it came from a high-end bakery. - No fancy equipment. Just a hand mixer, a bowl, and a bit of patience. You don’t need anything special to make perfect cheesecake at home. - Classic flavor. Real cream cheese, sour cream for tang, and a hint of vanilla. Nothing overcomplicated, just the good stuff. - Perfect for any occasion. Dinner parties, birthdays, holidays, or when you just want something decadent in the fridge. ![ingredients needed to make cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-ingredients.jpg) ## Ingredients and Tips - Bring everything to room temperature. Cold ingredients are the enemy of smooth cheesecake. Let your cream cheese, eggs, and sour cream sit out for at least an hour so they blend evenly and give you that silky texture. - Use full-fat cream cheese. Now is not the time for light or fat-free versions. Full-fat gives you that rich, classic texture and flavor. I always use Philadelphia because it’s reliable and never lets me down. - Prepare your pan properly. You’ll need a 9-inch springform pan. Wrap the outside tightly with foil so no water leaks in during the water bath. It sounds fussy but it’s worth it for that perfectly creamy texture. - Do not skip the water bath. I know it feels like an extra step but this is what prevents cracks and keeps the cheesecake smooth and moist. The steam keeps everything at the perfect temperature while baking. - Don’t overmix the batter. Once you add the eggs, mix gently and stop as soon as they’re blended. Overmixing adds air to the batter, which causes cracks and a puffy top. - Let it cool slowly. Turn the oven off and leave the door slightly open so the cheesecake cools gradually. Sudden temperature changes cause cracks, and nobody wants that. - Be patient. Cheesecake needs time to chill and set in the fridge. Overnight is best. The flavor and texture get even better the next day. How To Make This Cheesecake ### Preheat The Oven Before beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work. ### Make The Crust ![process shots showing how to make crust for cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-1.jpg) Blitz the graham crackers in a food processor until fine crumbs form. Add melted butter and pulse a few times until evenly moistened. ![process shots showing how to make crust for cheesecake.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-2.jpg) Press the mixture firmly into a 9-inch springform pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool while you make the filling. ### Start The Cheesecake Batter ![process shots showing how to make cheesecake batter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-3.jpg) In a large bowl, beat the cream cheese, sugar, flour, and vanilla until completely smooth and creamy. Add the sour cream and mix until just combined. The batter should look glossy and lump free. ### Add The Eggs And Finish The Batter ![process shots showing how to make cheesecake batter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-4.jpg) Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated. Stop mixing as soon as the eggs are blended to avoid adding too much air. ### Seal The Pan ![process shots showing how to prepare cheesecake for baking.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-5.jpg) Wrap the outside of the springform pan in two layers of foil to seal it. Pour the cheesecake batter over the crust. ### Make A Water Bath ![process shots showing how to prepare cheesecake for baking.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-30.jpg) Place it inside a large roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. ### Bake The Cheesecake Transfer the roasting pan carefully to the oven and bake for 1 hour and 10 minutes. The edges should be set, but the center should still have a slight wobble when you gently shake the pan. ### Rest In The Oven ![baked cheesecake in springform pan.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-process-shots-7.jpg) Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven until it reaches room temperature. This prevents cracks and gives the texture time to settle. ### Let The Cheesecake Set Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. ### Add The Cherry Topping And Serve ![a cheesecake with cherry topping on a cake platter.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-31-scaled.jpg) When fully chilled, spoon cherry pie filling over the top. Slice with a clean, hot knife for perfect edges and serve. ## How to Keep Your Cheesecake from Cracking - Use a water bath. Moisture is your cheesecake’s best friend. The steam from the water bath keeps the surface from drying out and cracking. It also helps the cheesecake bake evenly from edge to center. - Don’t overmix. Once you add the eggs, mix gently and stop as soon as they’re combined. Overmixing traps air in the batter, and that air expands in the oven, creating cracks as the cheesecake cools. - Avoid sudden temperature changes. After baking, let the cheesecake cool slowly in the oven with the door slightly open. Rapid cooling makes the top contract too quickly, which leads to cracking. - Bake just until set. The center should still jiggle slightly when you move the pan. It will firm up as it cools. Overbaking dries out the surface and almost always causes cracks. - Run a knife around the edge. Once it’s out of the oven, gently run a thin knife between the cake and the pan to loosen it. This keeps the sides from pulling and cracking as it cools and shrinks slightly. - Be patient. Cheesecake needs time to chill and settle. Let it rest overnight in the fridge and it’ll slice cleanly and stay perfectly smooth. ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-26.jpg) ## Frequently Asked Questions ### Can I use low-fat cream cheese? No. You’ll end up with a thinner batter and a cheesecake that tastes more chalky than creamy. Always use full-fat cream cheese for that rich, velvety texture. ### Do I really need a water bath? Yes, if you want that perfect smooth texture with no cracks. The steam keeps the cheesecake moist and bakes it evenly. If you skip it, you risk dry edges and a cracked top. ### How do I know when my cheesecake is done? Give the pan a gentle shake. The edges should be set and the center should still have a slight wobble. It will firm up as it cools. If it looks dry in the middle, it’s overbaked. ### What if my cheesecake cracks anyway? Don’t panic. It’ll still taste amazing. You can always hide cracks with whipped cream, fruit topping, or ganache. Nobody will know, and nobody will care once they taste it. ### Can I make it ahead? Yes, and you should. Cheesecake actually tastes better the next day after it’s had time to chill and the flavors have settled. Make it up to two days ahead and keep it covered in the fridge. ### Can I freeze cheesecake? Absolutely. Wrap individual slices tightly in plastic and freeze for up to 3 weeks. Thaw overnight in the fridge or just a few hours on the counter. It tastes just as good as fresh. ### How do I slice cheesecake cleanly? Dip your knife in hot water, wipe it dry, then cut. Clean the blade between each slice for those perfect bakery-style edges. ### Can I use a store-bought crust? Yes, if you’re short on time. But making your own graham cracker crust only takes 10 minutes, and the buttery homemade flavor is worth it. ![a cheesecake slice with cherry topping on a plate with a fork.](https://www.jocooks.com/wp-content/uploads/2018/11/cheesecake-1-24.jpg) ## More Delicious Cheesecake Recipes To Try - [Hawaiian Cheesecake Bites](https://www.jocooks.com/recipes/hawaiian-cheesecake-bites/) - [Goat Cheese Cheesecake with Figs](https://www.jocooks.com/recipes/goat-cheese-cheesecake-with-figs/) - [Pecan Pie Cheesecake](https://www.jocooks.com/recipes/pecan-pie-cheesecake/) - [Mini Salted Caramel Cheesecakes](https://www.jocooks.com/recipes/mini-salted-caramel-cheesecakes/) - [Pumpkin Ricotta Cheesecake](https://www.jocooks.com/recipes/pumpkin-ricotta-cheesecake/) - [Salted Caramel Apple Pie Cheesecake Bars](https://www.jocooks.com/recipes/salted-caramel-apple-pie-cheesecake-bars/) - [Matcha Mini Cheesecakes](https://www.jocooks.com/recipes/matcha-mini-cheesecakes-with-white-chocolate-covered-strawberries/) - [No Bake Cheesecake](https://cravinghomecooked.com/no-bake-cheesecake/) - [Lemon Cheesecake](https://www.jocooks.com/recipes/lemon-cheesecake/) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/cheesecake-recipe/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. This Cheesecake Recipe is creamy, rich, and perfectly smooth every time. Made with a buttery graham cracker crust, a velvety cream cheese filling, and topped with sweet cherries. - ▢ 2 cups graham cracker crumbs - ▢ \½ cup butter (unsalted, melted) - ▢ 40 ounces cream cheese (softened, at room temperature (5 packages of 8 oz each)) - ▢ 1 cup sugar (granulated) - ▢ 3 tablespoons all-purpose flour - ▢ 1 tablespoon [vanilla extract](https://amzn.to/2xEMR6s) - ▢ 1 cup sour cream - ▢ 4 large eggs - ▢ 19 fluid ounce [cherry pie filling](http://amzn.to/2vPnIXy) ((1 can)) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/cheesecake-recipe/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. - Preheat oven to 325°F. - Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a [9-inch springform pan](https://amzn.to/2ShHAuf) and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier. - Place the pan into the preheat oven and bake for 10 minutes. - Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream. - Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust. - Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video) - Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil. - Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly. - Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. - Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set. - Top the cheesecake with the cherry pie filling. Slice and serve. 1. You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch. 2. Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days. 3. To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks. 4. Thaw cheesecake overnight in the refrigerator. Serving: 1sliceCalories: 486kcal (24%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 35g (54%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0\.2gCholesterol: 142mg (47%)Sodium: 321mg (14%)Potassium: 189mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 1358IU (27%)Vitamin C: 1mg (1%)Calcium: 105mg (11%)Iron: 1mg (6%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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