🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa095)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.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.simplyrecipes.com/recipes/perfect_cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.simplyrecipes.com/recipes/perfect_cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/","crawl_time":1775958330,"first_indexed_time":1505466080,"http_code":200,"src_unparsed":"com,simplyrecipes!www,\/recipes\/perfect_cheesecake\/ s443","src_root_hash":"9300760717581390129","history_drop_reason":null,"meta_title":"Perfect Cheesecake Recipe (New York Style)","meta_descriptions":["Our beloved recipe for a classic New York cheesecake has a loyal, dedicated following and includes tons of tips and guidance to ensure you'll be confident making any homemade cheesecakes in the future."],"attrs_boilerpipe_text":"Why Make This\nThis New York-style cheesecake uses simple techniques suitable for any skill level.\nThe thick graham cracker crust and tangy sour cream topping add extra flavor.\nRaspberry sauce offers a fresh, fruity complement to each slice.\nLooking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as \"perfect,\" especially for something like cheesecake, for which everyone has their own personal favorite.\nBut, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself,\nDorie Greenspan\n.\nSimply Recipes \/ Ciara Kehoe\nHomemade New York Cheesecake That Everyone Will Flip Over\nThis is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.\nBut watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece!\nHow I Adapted Dorie Greenspan's Recipe\nMy young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.\nMany thanks to Dorie for graciously allowing us to share her recipe with you!\nSimply Recipes \/ Ciara Kehoe\nThe Water Bath Is Worth It\nThis recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.\nWhy go to all this fuss? Here's why:\nHumidity:\nYour oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.\nEven, steady heat:\nTo get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.\nWhat if you don't want to use a water bath?\nSure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.\nSimple Tip!\nInstead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.\nSimply Recipes \/ Ciara Kehoe\nHow To Know When Your Cheesecake is Done\nWhen finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.\nUnderdone cheesecake:\nContinue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.\nOver-baked cheesecake:\nIf the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.\nDon't Sweat Over a Cracked Cheesecake\nCracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.\nBut cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good.\nThey're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.\nSimply Recipes \/ Ciara Kehoe\nTips for Serving Your Cheesecake\nCheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.\nIf you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill!\nServe your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.\nHow Long Does Cheesecake Last?\nYou can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.\nLeftovers will keep in the fridge for about 5 days.\nYou can also freeze cheesecake for up to 1 month for the best flavor.\nSimply Recipes \/ Ciara Kehoe\nWays To Top Your Cheesecake\nTry a drizzle of warm chocolate or\ncaramel sauce\nover your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.\nWater Bath Leak? No Problem!\nDon't despair! There are ways to fix it.\nAlternatives to Foil for a Water Bath\nInstead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.\nBuy a pre-formed silicone wrap for your cheescake, like\nthis one\n.\nSimply Recipes reader Quantina shared this: \"Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.” \nSet a pan of water under the pan instead of putting the pan in a water bath, like we do in this\nLemon Cheesecake\nrecipe.\nMore Beloved Cheesecake Recipes\nPumpkin Cheesecake\nNo-Bake Cheesecake\nChocolate Chip Cheesecake Bars\nRaspberry Cheesecakes in Jars\nIf you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan.\nRecipe adapted from Dorie Greenspan's\nBaking: From My Home to Yours\n. Published with permission from the author.\nKeep Screen Awake\nFor the crust:\n1 3\/4\n \ncups\n(230g)\nGraham cracker crumbs\n(from about 15 Graham crackers)\n2\ntablespoons\nsugar\nPinch\nsalt\n4 tablespoons plus 1 teaspoon (\n60\ng\n) \nunsalted butter\n(if using salted butter, omit the pinch of salt), melted\nFor the filling:\n2 pounds (\n900\ng\n)\ncream cheese\n, at room temperature\n1 1\/3 cups (\n270\ng\n)\nsugar\nPinch\nsalt\n2\nteaspoons\nvanilla extract\n4\nlarge\neggs,\nat room temperature\n2\/3 cup (\n160\nml\n)\nsour cream,\nat room temperature\n2\/3 cup (\n160\nml\n)\nheavy cream\nFor the sour cream topping:\n2 cups (\n475\nml\n)\nsour cream\n1\/3 cup (\n35\ng\n)\npowdered sugar\n1\nteaspoon\nvanilla extract\nFor the raspberry sauce (optional):\n12 ounces (\n340\ng\n) fresh\nraspberries\n1\/2 cup (\n100\ng\n)\nsugar\n1\/2 cup (\n120\nml\n)\nwater\n1\n(9x2 3\/4-inch) round springform pan\n1\nroasting pan\nStand mixer\nPrepare the crust\nPreheat the oven to 350°F.\nArrange a rack in the lower third of the oven and preheat to 350°F (175°C).\nProcess the crust ingredients:\nPulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.\nPress into a springform pan:\nUse a 9x2 3\/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.\nSimply Recipes \/ Ciara Kehoe\nBake:\nPlace the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.\nLower the oven temperature to 325°F (160°C).\nWhile the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.\nTriple wrap the pan in heavy duty foil:\nPrepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of\nheavy duty\naluminum foil on a flat surface.\nPlace the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan.\nMake sure to do this gently, so you don't create any holes in the foil.\nIf there are any holes, water will get into the pan and ruin the crust.\nPress the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.\nTo be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.\nSimple Tip!\nSkip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak.\nSimply Recipes \/ Ciara Kehoe\nSimply Recipes \/ Ciara Kehoe\nMake the cheesecake\nBeat the cream cheese, then add the sugar and beat:\nCut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.\nSimply Recipes \/ Ciara Kehoe\nAdd the salt, vanilla, then eggs, then sour cream:\nAdd the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.\nAdd the sour cream and mix on medium speed until incorporated.  \nAdd the heavy cream:\nAdd the heavy cream and mix on low speed until incorporated.\nSimply Recipes \/ Ciara Kehoe\nPrepare the pan and boiling water:\nPlace the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.\nPour the filling into the pan:\nPour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.\nSimply Recipes \/ Ciara Kehoe\nPlace in the oven:\nPlace the roasting pan with the springform pan in it into the oven on the lower rack.\nSimply Recipes \/ Ciara Kehoe\nCarefully pour the hot water into the roasting pan:\nWithout touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1\/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.)\nSimply Recipes \/ Ciara Kehoe\nBake:\nBake at 325°F (160°C) for 1 1\/2 hours.\nTurn off the oven and let the cake cool inside:\nTurn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.\nSimply Recipes \/ Ciara Kehoe\nChill the cheesecake in the fridge:\nCarefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.\nFinish and Serve the Cheesecake\nPrepare the sour cream topping:\nPlace sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.\nSimple Tip!\nThis recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half.\nPrepare the raspberry sauce (optional):\nPlace raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool.\nSimply Recipes \/ Ciara Kehoe\nSimply Recipes \/ Ciara Kehoe\nRemove the cheesecake from the pan:\nRemove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.\nSimple Tip!\nDorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.\nSimply Recipes \/ Ciara Kehoe\nSimply Recipes \/ Ciara Kehoe\nTop with the sour cream mixture:\nSpread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.\nDid you enjoy this recipe? Let us know with a rating and review!\nSimply Recipes \/ Ciara Kehoe\nSimply Recipes \/ Ciara Kehoe\nNutrition Facts\n(per serving)\n468\nCalories\n35g\nFat\n33g\nCarbs\n7g\nProtein\n×\nNutrition Facts\nServings: 16\nAmount per serving\nCalories\n468\n% Daily Value*\nTotal Fat\n35g\n45%\nSaturated Fat 20g\n99%\nCholesterol\n144mg\n48%\nSodium\n267mg\n12%\nTotal Carbohydrate\n33g\n12%\nDietary Fiber 0g\n1%\nTotal Sugars 27g\nProtein\n7g\nVitamin C 0mg\n2%\nCalcium 112mg\n9%\nIron 1mg\n4%\nPotassium 163mg\n3%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.","attrs_markdown":"[Skip to Content](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#skip-to-content)\n\nbutton\n\nbutton\n\n- [Recipe of the Day](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n  - [Today's Pick](https:\/\/www.simplyrecipes.com\/quick-general-tsos-chicken-recipe-11918844)\n  - [Recipe Round-up](https:\/\/www.simplyrecipes.com\/best-weeknight-dinner-recipes-11923472)\n  - [Surprise Me\\!](https:\/\/www.simplyrecipes.com\/sohla-el-waylly-slop-dinner-review-11934049)\n  - [View all](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n- [Recipes](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n  - [Dinner](https:\/\/www.simplyrecipes.com\/dinner-recipes-5091433)\n  - [Breakfast](https:\/\/www.simplyrecipes.com\/breakfast-recipes-5091541)\n  - [Lunch](https:\/\/www.simplyrecipes.com\/lunch-recipes-5091263)\n  - [Desserts](https:\/\/www.simplyrecipes.com\/dessert-recipes-5091513)\n  - [Appetizers](https:\/\/www.simplyrecipes.com\/snacks-and-appetizer-recipes-5090762)\n  - [View all](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n- [In the Kitchen](https:\/\/www.simplyrecipes.com\/cooking-how-tos-5090751)\n  - [Recipe Collections](https:\/\/www.simplyrecipes.com\/recipe-collections-5119362)\n  - [Tips & Techniques](https:\/\/www.simplyrecipes.com\/cooking-tips-and-techniques-5090748)\n  - [Ingredient Guides](https:\/\/www.simplyrecipes.com\/ingredient-guides-5090749)\n  - [Cleaning & Organizing](https:\/\/www.simplyrecipes.com\/cleaning-and-organizing-8648889)\n  - [View all](https:\/\/www.simplyrecipes.com\/cooking-how-tos-5090751)\n- [Table Talk](https:\/\/www.simplyrecipes.com\/table-talk-5206565)\n  - [Most Recent](https:\/\/www.simplyrecipes.com\/most-recent-5121175)\n  - [News & Trends](https:\/\/www.simplyrecipes.com\/news-and-trends-5206826)\n  - [Celebrity](https:\/\/www.simplyrecipes.com\/celebrity-8779178)\n  - [Groceries](https:\/\/www.simplyrecipes.com\/groceries-5206833)\n  - [Features](https:\/\/www.simplyrecipes.com\/features-7558492)\n  - [View all](https:\/\/www.simplyrecipes.com\/table-talk-5206565)\n- [The 2026 Freezies Awards](https:\/\/www.simplyrecipes.com\/freezies-2026-11903212)\n  - [View all](https:\/\/www.simplyrecipes.com\/freezies-2026-11903212)\n- [About us](https:\/\/www.simplyrecipes.com\/about-us-5096129)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nSign up for a daily delivery of recipes, tips & stories\\!\n\nNewsletter\n\nYou are subscribed\\!\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n[Tired of losing recipes? Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=qsy7r8&isMyrecipes=true&utm_source=simplyrecipes&utm_medium=sitewidebanner)\n\n- [Desserts](https:\/\/www.simplyrecipes.com\/dessert-recipes-5091513)\n- [Desserts By Type](https:\/\/www.simplyrecipes.com\/dessert-recipes-by-type-5091493)\n- [Cakes](https:\/\/www.simplyrecipes.com\/cake-recipes-5091488)\n- [Cheesecakes](https:\/\/www.simplyrecipes.com\/cheesecake-recipes-5091486)\n\n# Perfect Cheesecake\nEvery home cook should have a classic New York cheesecake recipe in their back pockets; this is ours.\n\nBy\n\n[Elise Bauer](https:\/\/www.simplyrecipes.com\/elise-bauer-5091824)\n\n![Elise Bauer]()\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/FMyKe-5TnomIYFYTCirr5QgKKh4=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\n[Elise Bauer](https:\/\/www.simplyrecipes.com\/elise-bauer-5091824)\n\nElise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.\n\nLearn about Simply Recipes' [Editorial Process](https:\/\/www.simplyrecipes.com\/about-us-5096129#toc-editorial-guidelines)\n\nUpdated January 13, 2026\n\n495 Ratings\n\nSave\n\n![Elise Bauer]()\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/O_MAhN78g6fvSMjf5It173oclHQ=\/40x40\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\nIn This Recipe\n\nExpand\n\n- [Adapting Dorie's Recipe](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-how-i-adapted-dorie-greenspans-recipe)\n- [Why Use a Water Bath](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-the-water-bath-is-worth-it)\n- [How to Tell When It's Done](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-how-to-know-when-your-cheesecake-is-done)\n- [Fixing Cracks](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-dont-sweat-over-a-cracked-cheesecake)\n- [How Long Cheesecake Lasts](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-how-long-does-cheesecake-last)\n- [Topping Ideas](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-ways-to-top-your-cheesecake)\n- [Water Bath Leak? No Problem\\!](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-water-bath-leak-no-problem)\n- [Alternatives to Foil](https:\/\/www.simplyrecipes.com\/recipes\/perfect_cheesecake\/#toc-alternatives-to-foil-for-a-water-bath)\n\nJump to recipe\n\n### Why Make This\n- This New York-style cheesecake uses simple techniques suitable for any skill level.\n- The thick graham cracker crust and tangy sour cream topping add extra flavor.\n- Raspberry sauce offers a fresh, fruity complement to each slice.\n\nLooking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as \"perfect,\" especially for something like cheesecake, for which everyone has their own personal favorite.\n\nBut, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, [Dorie Greenspan](http:\/\/www.doriegreenspan.com\/).\n\n![A cheesecake on a cake stand with a couple slices cut.]()\n\n![A cheesecake on a cake stand with a couple slices cut.](https:\/\/www.simplyrecipes.com\/thmb\/0bfb-e-_GFlYOOzVITQrgPqa1q8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-5-6070d25cac5d47e684ad13ad60c1e3a1.jpg)\n\nSimply Recipes \/ Ciara Kehoe\n## Homemade New York Cheesecake That Everyone Will Flip Over\nThis is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.\n\nBut watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece\\!\n\n## How I Adapted Dorie Greenspan's Recipe\nMy young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.\n\nMany thanks to Dorie for graciously allowing us to share her recipe with you\\!\n\n![A slice of cheesecake topped with raspberry sauce.]()\n\n![A slice of cheesecake topped with raspberry sauce.](https:\/\/www.simplyrecipes.com\/thmb\/QAY2WlJ6xMQMY6vrLVrlgZe7sfk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-6-97a8cb3a60c24903b883c1d5fb5a69d3.jpg)\n\nSimply Recipes \/ Ciara Kehoe\n## The Water Bath Is Worth It\nThis recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.\n\n**Why go to all this fuss? Here's why:**\n\n- **Humidity:** Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.\n- **Even, steady heat:** To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.\n\n**What if you don't want to use a water bath?** Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.\n\n### Simple Tip\\!\nInstead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.\n\n![A slice of homemade cheesecake topped with raspberry sauce and on a plate with a fork.]()\n\n![A slice of homemade cheesecake topped with raspberry sauce and on a plate with a fork.](https:\/\/www.simplyrecipes.com\/thmb\/BS4XNM1kYyV0IfhsUTQI5jpukOw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-7-5a1aec38636245f090807026339d834b.jpg)\n\nSimply Recipes \/ Ciara Kehoe\n## How To Know When Your Cheesecake is Done\nWhen finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.\n\n- **Underdone cheesecake:** Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.\n- **Over-baked cheesecake:** If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.\n## Don't Sweat Over a Cracked Cheesecake\nCracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.\n\n**But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good.** They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.\n\n![A plate with a slice of New York cheesecake topped with raspberry sauce and a forkful of cheesecake set on the plate.]()\n\n![A plate with a slice of New York cheesecake topped with raspberry sauce and a forkful of cheesecake set on the plate.](https:\/\/www.simplyrecipes.com\/thmb\/OzvMYVR2LeM8zzx6Ch_R1oqu6Rs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-11-ffbe9a1a9f1c423482056ce705afa97a.jpg)\n\nSimply Recipes \/ Ciara Kehoe\n## Tips for Serving Your Cheesecake\nCheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.\n\nIf you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill\\!\n\nServe your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.\n\n## How Long Does Cheesecake Last?\nYou can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.\n\nLeftovers will keep in the fridge for about 5 days.\n\nYou can also freeze cheesecake for up to 1 month for the best flavor.\n\n[How to Freeze Cheesecake READ MORE:](https:\/\/www.simplyrecipes.com\/how_to_freeze_cheesecake\/)\n\n![Overhead view of two plates with raspberry topped New York cheesecake with raspberries set around the plates.]()\n\n![Overhead view of two plates with raspberry topped New York cheesecake with raspberries set around the plates.](https:\/\/www.simplyrecipes.com\/thmb\/-xyOSXeAh4MQnab36MmXyZfP3yg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-12-b66d9b6cce9b444e8c7410b2161e36b8.jpg)\n\nSimply Recipes \/ Ciara Kehoe\n## Ways To Top Your Cheesecake\nTry a drizzle of warm chocolate or [caramel sauce](https:\/\/www.simplyrecipes.com\/recipes\/caramel_sauce\/) over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.\n\n## Water Bath Leak? No Problem\\!\nDon't despair! There are ways to fix it.\n\n[How To Save a Soggy Cheesecake READ MORE:](https:\/\/www.simplyrecipes.com\/how_to_save_a_soggy_cheesecake\/)\n\n## Alternatives to Foil for a Water Bath\nInstead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.\n\n- Buy a pre-formed silicone wrap for your cheescake, like [this one](https:\/\/easybathcheesecakewrap.com\/).\n- Simply Recipes reader Quantina shared this: \"Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.”\n- Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this [Lemon Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/lemon_cheesecake\/) recipe.\n## More Beloved Cheesecake Recipes\n- [Pumpkin Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/pumpkin_cheesecake\/)\n- [No-Bake Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/no_bake_cheesecake\/)\n- [Chocolate Chip Cheesecake Bars](https:\/\/www.simplyrecipes.com\/recipes\/chocolate_chip_cheesecake_bars\/)\n- [Raspberry Cheesecakes in Jars](https:\/\/www.simplyrecipes.com\/recipes\/mason_jar_raspberry_cheesecake\/)\n\nFrom the Editors Of Simply Recipes\n\nSave\n\n## Perfect Cheesecake\nPrep Time 20 mins\n\nCook Time 2 hrs 40 mins\n\nChilling 4 hrs\n\nTotal Time 7 hrs\n\nServings 16 servings\n\nIf you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan.\n\nRecipe adapted from Dorie Greenspan's [Baking: From My Home to Yours](http:\/\/www.amazon.com\/gp\/product\/0618443363?ie=UTF8&tag=simplyrecip02-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0618443363). Published with permission from the author.\n\nKeep Screen Awake\n\n### Ingredients\nFor the crust:\n\n- 1 3\/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers)\n- 2 tablespoons sugar\n- Pinch salt\n- 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted\n\nFor the filling:\n\n- 2 pounds (900g) cream cheese, at room temperature\n- 1 1\/3 cups (270g) sugar\n- Pinch salt\n- 2 teaspoons vanilla extract\n- 4 large eggs, at room temperature\n- 2\/3 cup (160ml) sour cream, at room temperature\n- 2\/3 cup (160ml) heavy cream\n\nFor the sour cream topping:\n\n- 2 cups (475ml) sour cream\n- 1\/3 cup (35g) powdered sugar\n- 1 teaspoon vanilla extract\n\nFor the raspberry sauce (optional):\n\n- 12 ounces (340g) fresh raspberries\n- 1\/2 cup (100g) sugar\n- 1\/2 cup (120ml) water\n\n### Special Equipment\n- 1 (9x2 3\/4-inch) round springform pan\n- 1 roasting pan\n- Stand mixer\n\n### Method\n#### Prepare the crust\n1. Preheat the oven to 350°F.\n   Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).\n2. Process the crust ingredients:\n   Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.\n3. Press into a springform pan:\n   Use a 9x2 3\/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.\n   ![A hand pressing the graham crust into a springform pan]()\n   \n   ![A hand pressing the graham crust into a springform pan](https:\/\/www.simplyrecipes.com\/thmb\/fVlMLmh0KXpj6l6hi23ldJGHrOY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-1-6e48b12d1438429fae971d3d00b1e19d.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n4. Bake:\n   Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.\n   **Lower the oven temperature to 325°F (160°C).**\n   While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.\n5. Triple wrap the pan in heavy duty foil:\n   Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of *heavy duty* aluminum foil on a flat surface.\n   Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. *Make sure to do this gently, so you don't create any holes in the foil.*\n   If there are any holes, water will get into the pan and ruin the crust.\n   Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.\n   To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.\n   ### Simple Tip\\!\n   Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak.\n   ![Wrapping the springform pan in foil ]()\n   \n   ![Wrapping the springform pan in foil ](https:\/\/www.simplyrecipes.com\/thmb\/92MGnixUSj7vVOVQhA4dM7vA_QQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-2-1ee2f321fe5641dc8b17983aebc53bd3.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n   ![A hand holding the foil-wrapped springform pan with the crust inside ]()\n   \n   ![A hand holding the foil-wrapped springform pan with the crust inside ](https:\/\/www.simplyrecipes.com\/thmb\/kP-POsetgBmEizg2rEJlXdOl4ZA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-3-d17079e7530a420aa6e66509ddeb7a56.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n#### Make the cheesecake\n1. Beat the cream cheese, then add the sugar and beat:\n   Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.\n   ![A stand mixer with the cheese cake filling ]()\n   \n   ![A stand mixer with the cheese cake filling ](https:\/\/www.simplyrecipes.com\/thmb\/jvrPxL95BYsBK_YXmz6gYRj-bCw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-4-f5fe17573d204f7d888bc3047816c063.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n2. Add the salt, vanilla, then eggs, then sour cream:\n   Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.\n   Add the sour cream and mix on medium speed until incorporated.\n3. Add the heavy cream:\n   Add the heavy cream and mix on low speed until incorporated.\n   ![Heavy cream being added to the cheesecake mixture in a stand mixer]()\n   \n   ![Heavy cream being added to the cheesecake mixture in a stand mixer](https:\/\/www.simplyrecipes.com\/thmb\/j8xJu8WrwhJkzQdSFTSX_fi0r24=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-5-fe22ecf58be44a82b8a6f6d9ad9ee198.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n4. Prepare the pan and boiling water:\n   Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.\n5. Pour the filling into the pan:\n   Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.\n   ![A New York cheesecake recipe in a pan and ready to be baked.]()\n   \n   ![A New York cheesecake recipe in a pan and ready to be baked.](https:\/\/www.simplyrecipes.com\/thmb\/Oyiayeuj_B6c0CQMmNlUHt7QIUs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-6-ddfa91665275491f8942b72bbe39bd5e.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n6. Place in the oven:\n   Place the roasting pan with the springform pan in it into the oven on the lower rack.\n   ![Cheesecake in a pan in the oven.]()\n   \n   ![Cheesecake in a pan in the oven.](https:\/\/www.simplyrecipes.com\/thmb\/zLXJfuMR-2ndL0QKs31Zl-jczxU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-7-f5ca5a448790411299adde6419123cda.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n7. Carefully pour the hot water into the roasting pan:\n   Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1\/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.)\n   ![Filing the pan with water next to a baked cheesecake ]()\n   \n   ![Filing the pan with water next to a baked cheesecake ](https:\/\/www.simplyrecipes.com\/thmb\/xrM9jHdJbcb8G8YMYhAOZDU7Tw8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-8-a12c0dbdc1714da08d032cabf4689dad.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n8. Bake:\n   Bake at 325°F (160°C) for 1 1\/2 hours.\n9. Turn off the oven and let the cake cool inside:\n   Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.\n   ![Cracking the oven door to let the cheesecake cool]()\n   \n   ![Cracking the oven door to let the cheesecake cool](https:\/\/www.simplyrecipes.com\/thmb\/X4j6xkTFAEaS1z4_-Ua4q8dY0lY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-9-539ae83a201542dc8495a4402fdbd834.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n10. Chill the cheesecake in the fridge:\n    Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.\n#### Finish and Serve the Cheesecake\n1. Prepare the sour cream topping:\n   Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.\n   ### Simple Tip\\!\n   This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half.\n2. Prepare the raspberry sauce (optional):\n   Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool.\n   ![Mashing raspberries in a pot on the stove]()\n   \n   ![Mashing raspberries in a pot on the stove](https:\/\/www.simplyrecipes.com\/thmb\/6Xuv9YGFJKVZ7myxG7JGjdZ5j9A=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-10-f9c1193ebc5145bab9beeae406b9d1b5.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n   ![Whisking the raspberry sauce in a pot]()\n   \n   ![Whisking the raspberry sauce in a pot](https:\/\/www.simplyrecipes.com\/thmb\/2Q1IrsAo1_k6r8ADNtaI71rg1N8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-11-2b8a2c410d994669858e665affb997cf.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n3. Remove the cheesecake from the pan:\n   Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.\n   ### Simple Tip\\!\n   Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.\n   ![Running an offset spatula around the springform pan to remove the cheesecake]()\n   \n   ![Running an offset spatula around the springform pan to remove the cheesecake](https:\/\/www.simplyrecipes.com\/thmb\/OI7cu9pYUeQsgB-Bt6R_pAQz-Ts=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-12-2bd2f1efebb740fc8af0899e38332548.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n   ![Releasing the cheesecake from the pan.]()\n   \n   ![Releasing the cheesecake from the pan.](https:\/\/www.simplyrecipes.com\/thmb\/3NNaTZaHkOLR29c3n5uzw9Y6mwY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-13-b2b542744eec4cc592f16cab2b40bf02.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n4. Top with the sour cream mixture:\n   Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.\n   **Did you enjoy this recipe? Let us know with a rating and review\\!**\n   ![Spreading the cheesecake with a sour cream topping.]()\n   \n   ![Spreading the cheesecake with a sour cream topping.](https:\/\/www.simplyrecipes.com\/thmb\/EnRt9wgvNA6AdUihQbHWrZPHPtE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-METHOD-14-e754b6e0372447a8a21c8ac6bbaf1fef.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n   ![A whole cheesecake set on a cake stand with raspberries behind it.]()\n   \n   ![A whole cheesecake set on a cake stand with raspberries behind it.](https:\/\/www.simplyrecipes.com\/thmb\/skVrFOCh0KDTppM4LXxsi1edczA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Perfect-Cheesecake-LEAD-1-7789571a93244e0eac7be7a0bb165ab6.jpg)\n   \n   Simply Recipes \/ Ciara Kehoe\n\n- [Cheesecakes](https:\/\/www.simplyrecipes.com\/cheesecake-recipes-5091486)\n- [Cream Cheese Desserts](https:\/\/www.simplyrecipes.com\/cream-cheese-dessert-recipes-5091499)\n- [Easter Desserts](https:\/\/www.simplyrecipes.com\/easter-dessert-recipes-5091290)\n- [Cream Cheese](https:\/\/www.simplyrecipes.com\/cream-cheese-recipes-5091103)\n- [Thanksgiving Desserts](https:\/\/www.simplyrecipes.com\/thanksgiving-dessert-recipes-5091303)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 468 | Calories |\n| 35g | Fat |\n| 33g | Carbs |\n| 7g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 16 |   |\n| Amount per serving |   |\n| Calories | 468 |\n| % Daily Value\\* |   |\n| Total Fat 35g | 45% |\n| Saturated Fat 20g | 99% |\n| Cholesterol 144mg | 48% |\n| Sodium 267mg | 12% |\n| Total Carbohydrate 33g | 12% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 27g |   |\n| Protein 7g |   |\n| Vitamin C 0mg | 2% |\n| Calcium 112mg | 9% |\n| Iron 1mg | 4% |\n| Potassium 163mg | 3% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.\n\n[![A slice of key lime cheesecake cut out. ]() ![A slice of key lime cheesecake cut out. ](https:\/\/www.simplyrecipes.com\/thmb\/L27DVqidgrGHqiN-p_SVzTUst9k=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Key-Lime-Cheesecake-LEAD-3-c4532c94890d407696d8efaf0212e42c.jpg) Key Lime Cheesecake 50 mins Ratings](https:\/\/www.simplyrecipes.com\/key-lime-cheesecake-recipe-5220320)\n\n[![Oreo cheesecake decorated with whipped cream and Oreos on a plate]() ![Oreo cheesecake decorated with whipped cream and Oreos on a plate](https:\/\/www.simplyrecipes.com\/thmb\/p2PayhQvVZCFzUqN2l9_1zll32k=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Oreo-Cheesecake-LEAD-03-24366907c2d94f4c9efc00c28654c478.jpg) Oreo Cheesecake 2 hrs Ratings](https:\/\/www.simplyrecipes.com\/oreo-cheesecake-recipe-5225050)\n\n[![pumpkin cheesecake slice with caramel and whipped cream]() ![pumpkin cheesecake slice with caramel and whipped cream](https:\/\/www.simplyrecipes.com\/thmb\/8-PiP-UKcRSGFU9GOPeac3PWAGU=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Pumpkin-Cheesecake-LEAD-3-f8e42c50f7564197bb99d25d96458770.jpg) Pumpkin Cheesecake 2 hrs Ratings](https:\/\/www.simplyrecipes.com\/recipes\/pumpkin_cheesecake\/)\n\n[![No-bake pumpkin cheesecake on a platter, and in the background, a stack of plates, utensils on the counter, and an orange kitchen towel]() ![No-bake pumpkin cheesecake on a platter, and in the background, a stack of plates, utensils on the counter, and an orange kitchen towel](https:\/\/www.simplyrecipes.com\/thmb\/r_tliqcRhuMiSVIlIibEnYhcFU8=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SimplyRecipes_NoBakePumpkinCheesecake_LEAD_1-7055624574cc41b2b0e7cc33b6cd0ce0.jpg) No-Bake Pumpkin Cheesecake 30 mins](https:\/\/www.simplyrecipes.com\/no-bake-pumpkin-cheesecake-recipe-7971364)\n\n[![Chocolate cheesecake slice on a white plate]() ![Chocolate cheesecake slice on a white plate](https:\/\/www.simplyrecipes.com\/thmb\/5KNC5XzuWVjyzFbH8z7pv7jZRJg=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/DSC_0540copy2-0e89604d26254c1b9fcd42f69e4066cb.jpg) Chocolate Cheesecake 2 hrs Ratings](https:\/\/www.simplyrecipes.com\/recipes\/triple_chocolate_cheesecake\/)\n\n[![Chocolate chip cheesecake bars stacked up in a small pile]() ![Chocolate chip cheesecake bars stacked up in a small pile](https:\/\/www.simplyrecipes.com\/thmb\/AnnRb2f9TGGmHEX9OPYCFkXGSmQ=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__08__Chocolate-Chip-Cheesecake-LEAD-HORIZONTAL-1a16e4e4eef94a969e59107e3e6cfc34.jpg) Chocolate Chip Cheesecake Bars 55 mins Ratings](https:\/\/www.simplyrecipes.com\/recipes\/chocolate_chip_cheesecake_bars\/)\n\n[![Japanese Cheesecake on a Plate and Garnished With Powdered Sugar and Berries]() ![Japanese Cheesecake on a Plate and Garnished With Powdered Sugar and Berries](https:\/\/www.simplyrecipes.com\/thmb\/s4vbB0hyETs9nvCfxht4PGDIySA=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Japanese-Cheesecake-SEO-b28f556e030948009f5a0708925fe798.jpg) Japanese Cheesecake 110 mins Ratings](https:\/\/www.simplyrecipes.com\/japanese-cheesecake-recipe-7376926)\n\n[![No-bake cheesecake slice on a plate with strawberry sauce on top]() ![No-bake cheesecake slice on a plate with strawberry sauce on top](https:\/\/www.simplyrecipes.com\/thmb\/q1j-VAMUPWCOUohKibOSjWxUcSI=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-No-Bake-Cheesecake-LEAD-19-db180177747b435481d8870b38893a53.jpg) Easy No-Bake Cheesecake 30 mins Ratings](https:\/\/www.simplyrecipes.com\/recipes\/no_bake_cheesecake\/)\n\n[![Lemon Cheesecake Bars on a Marble Board, and on the Counter, Lemons and a Kitchen Towel]() ![Lemon Cheesecake Bars on a Marble Board, and on the Counter, Lemons and a Kitchen Towel](https:\/\/www.simplyrecipes.com\/thmb\/ipmw9PdzhKHLbilCrJF__Q9PlXU=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SimplyRecipes_LemonCheesecakeBars_LEAD-4-c17a149c1e374564a98916e68aa5d268.jpg) Lemon Cheesecake Bars 60 mins Ratings](https:\/\/www.simplyrecipes.com\/lemon-cheesecake-bars-recipe-7254684)\n\n[![Side view of tiramisu cake cut into.]() ![Side view of tiramisu cake cut into.](https:\/\/www.simplyrecipes.com\/thmb\/uv_2MCM8zw10q5qOiKk516ypGgs=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Tiramisu-Cake-LEAD-07-afbce5628eec47a882f6d6eafc1f19d2.jpg) Tiramisu Cake 75 mins Ratings](https:\/\/www.simplyrecipes.com\/tiramisu-cake-recipe-5218879)\n\n[![Cheesecake with a slice cut out sitting in front of an Instant pot]() ![Cheesecake with a slice cut out sitting in front of an Instant pot](https:\/\/www.simplyrecipes.com\/thmb\/a4r0j8eHnjPHbqs0AYdMl5cZoW8=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__10__2017-11-06-17-PC-Cheesecake-28-bb46e058fa9a4f8499879d9bd2d54f14.jpg) Easy Instant Pot Cheesecake 52 mins](https:\/\/www.simplyrecipes.com\/recipes\/pressure_cooker_cheese_cake\/)\n\n[![A slice of blueberry cheesecake on a plate.]() ![A slice of blueberry cheesecake on a plate.](https:\/\/www.simplyrecipes.com\/thmb\/sUWvwDlBzl5w3qJmcaP2AvzCcTA=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Blueberry-Cheesecake-Lead-4-3424a622ece4428cae6b0abd412b6fd3.jpg) Blueberry Cheesecake 3 hrs Ratings](https:\/\/www.simplyrecipes.com\/blueberry-cheesecake-recipe-5218191)\n\n[![Sous vide cheesecake in a jar topped with strawberries]() ![Sous vide cheesecake in a jar topped with strawberries](https:\/\/www.simplyrecipes.com\/thmb\/hz8JhQ0wo3RIiziIGv8Vb0DzxL4=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__09__Sous-Vide-Cheesecake-Jars-LEAD-HORIZONTAL-05-174e06c508d641858418b9added13b29.jpg) Sous Vide Cheesecake in Jars 100 mins Ratings](https:\/\/www.simplyrecipes.com\/recipes\/sous_vide_cheesecake_in_jars\/)\n\n[![Cranberry Upside Down Cake]() ![Cranberry Upside Down Cake](https:\/\/www.simplyrecipes.com\/thmb\/gOajzBfBCheU15iJOg4-cFWnaho=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__11__cranberry-upside-down-cake-horiz-a-1600-e26c5059625b437bac91c4777bcd91b7.jpg) Cranberry Upside-Down Cake 90 mins Ratings](https:\/\/www.simplyrecipes.com\/recipes\/cranberry_upside_down_cake\/)\n\n[![Side view of a flaky spring pie on a large blue platter. One slice of the pie is missing and the cheesy artichoke filling is visible on the plate. The lower left has a pile of forks on a white plate. A grey linen tablecloth is on the table and a glass is in the upper left corner.]() ![Side view of a flaky spring pie on a large blue platter. One slice of the pie is missing and the cheesy artichoke filling is visible on the plate. The lower left has a pile of forks on a white plate. A grey linen tablecloth is on the table and a glass is in the upper left corner.](https:\/\/www.simplyrecipes.com\/thmb\/JMSmbrvLC-QO1i-wQK4AUBIaJvg=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__03__Cheesy-Artichoke-Pie-LEAD-6-ea941dfa333c45928491303ed8fdf8b5.jpg) Cheesy Artichoke Pie 80 mins](https:\/\/www.simplyrecipes.com\/recipes\/cheesy_artichoke_pie\/)\n\n[![A platter of smoked salmon-topped potatoes.]() ![A platter of smoked salmon-topped potatoes.](https:\/\/www.simplyrecipes.com\/thmb\/-JKCs45CRh41sExeamQ82nn3CQs=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Simply-Recipes-Crash-Hot-Potatoes-Salmon-LEAD-6-94523a3f2c6541c7904cf68f028db495.jpg) Crash Hot Potatoes with Smoked Salmon 60 mins Ratings](https:\/\/www.simplyrecipes.com\/crash-hot-potatoes-with-smoked-salmon-recipe-5211692)\n\nReady to cook?   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You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.\n\n### We and our partners process data to provide:\nStore and\/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners (vendors)\n\nAccept All\n\nReject All\n\nShow Purposes","attrs_readable_markdown":"### Why Make This\n- This New York-style cheesecake uses simple techniques suitable for any skill level.\n- The thick graham cracker crust and tangy sour cream topping add extra flavor.\n- Raspberry sauce offers a fresh, fruity complement to each slice.\n\nLooking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as \"perfect,\" especially for something like cheesecake, for which everyone has their own personal favorite.\n\nBut, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, [Dorie Greenspan](http:\/\/www.doriegreenspan.com\/).\n\nSimply Recipes \/ Ciara Kehoe\n\n## Homemade New York Cheesecake That Everyone Will Flip Over\nThis is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.\n\nBut watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece\\!\n\n## How I Adapted Dorie Greenspan's Recipe\nMy young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.\n\nMany thanks to Dorie for graciously allowing us to share her recipe with you\\!\n\nSimply Recipes \/ Ciara Kehoe\n\n## The Water Bath Is Worth It\nThis recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.\n\n**Why go to all this fuss? Here's why:**\n\n- **Humidity:** Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.\n- **Even, steady heat:** To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.\n\n**What if you don't want to use a water bath?** Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.\n\n### Simple Tip\\!\nInstead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.\n\nSimply Recipes \/ Ciara Kehoe\n\n## How To Know When Your Cheesecake is Done\nWhen finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.\n\n- **Underdone cheesecake:** Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.\n- **Over-baked cheesecake:** If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.\n## Don't Sweat Over a Cracked Cheesecake\nCracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.\n\n**But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good.** They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.\n\nSimply Recipes \/ Ciara Kehoe\n\n## Tips for Serving Your Cheesecake\nCheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.\n\nIf you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill\\!\n\nServe your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.\n\n## How Long Does Cheesecake Last?\nYou can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.\n\nLeftovers will keep in the fridge for about 5 days.\n\nYou can also freeze cheesecake for up to 1 month for the best flavor.\n\nSimply Recipes \/ Ciara Kehoe\n\n## Ways To Top Your Cheesecake\nTry a drizzle of warm chocolate or [caramel sauce](https:\/\/www.simplyrecipes.com\/recipes\/caramel_sauce\/) over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.\n\n## Water Bath Leak? No Problem\\!\nDon't despair! There are ways to fix it.\n\n## Alternatives to Foil for a Water Bath\nInstead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.\n\n- Buy a pre-formed silicone wrap for your cheescake, like [this one](https:\/\/easybathcheesecakewrap.com\/).\n- Simply Recipes reader Quantina shared this: \"Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.”\n- Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this [Lemon Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/lemon_cheesecake\/) recipe.\n## More Beloved Cheesecake Recipes\n- [Pumpkin Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/pumpkin_cheesecake\/)\n- [No-Bake Cheesecake](https:\/\/www.simplyrecipes.com\/recipes\/no_bake_cheesecake\/)\n- [Chocolate Chip Cheesecake Bars](https:\/\/www.simplyrecipes.com\/recipes\/chocolate_chip_cheesecake_bars\/)\n- [Raspberry Cheesecakes in Jars](https:\/\/www.simplyrecipes.com\/recipes\/mason_jar_raspberry_cheesecake\/)\n\nIf you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan.\n\nRecipe adapted from Dorie Greenspan's [Baking: From My Home to Yours](http:\/\/www.amazon.com\/gp\/product\/0618443363?ie=UTF8&tag=simplyrecip02-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0618443363). Published with permission from the author.\n\nKeep Screen Awake\n\nFor the crust:\n\n- 1 3\/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers)\n- 2 tablespoons sugar\n- Pinch salt\n- 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted\n\nFor the filling:\n\n- 2 pounds (900g) cream cheese, at room temperature\n- 1 1\/3 cups (270g) sugar\n- Pinch salt\n- 2 teaspoons vanilla extract\n- 4 large eggs, at room temperature\n- 2\/3 cup (160ml) sour cream, at room temperature\n- 2\/3 cup (160ml) heavy cream\n\nFor the sour cream topping:\n\n- 2 cups (475ml) sour cream\n- 1\/3 cup (35g) powdered sugar\n- 1 teaspoon vanilla extract\n\nFor the raspberry sauce (optional):\n\n- 12 ounces (340g) fresh raspberries\n- 1\/2 cup (100g) sugar\n- 1\/2 cup (120ml) water\n\n- 1 (9x2 3\/4-inch) round springform pan\n- 1 roasting pan\n- Stand mixer\n\n#### Prepare the crust\n1. Preheat the oven to 350°F.\n   Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).\n2. Process the crust ingredients:\n   Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.\n3. Press into a springform pan:\n   Use a 9x2 3\/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.\n   Simply Recipes \/ Ciara Kehoe\n4. Bake:\n   Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.\n   **Lower the oven temperature to 325°F (160°C).**\n   While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.\n5. Triple wrap the pan in heavy duty foil:\n   Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of *heavy duty* aluminum foil on a flat surface.\n   Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. *Make sure to do this gently, so you don't create any holes in the foil.*\n   If there are any holes, water will get into the pan and ruin the crust.\n   Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.\n   To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.\n   ### Simple Tip\\!\n   Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak.\n   Simply Recipes \/ Ciara Kehoe\n   Simply Recipes \/ Ciara Kehoe\n#### Make the cheesecake\n1. Beat the cream cheese, then add the sugar and beat:\n   Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.\n   Simply Recipes \/ Ciara Kehoe\n2. Add the salt, vanilla, then eggs, then sour cream:\n   Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.\n   Add the sour cream and mix on medium speed until incorporated.\n3. Add the heavy cream:\n   Add the heavy cream and mix on low speed until incorporated.\n   Simply Recipes \/ Ciara Kehoe\n4. Prepare the pan and boiling water:\n   Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.\n5. Pour the filling into the pan:\n   Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.\n   Simply Recipes \/ Ciara Kehoe\n6. Place in the oven:\n   Place the roasting pan with the springform pan in it into the oven on the lower rack.\n   Simply Recipes \/ Ciara Kehoe\n7. Carefully pour the hot water into the roasting pan:\n   Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1\/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.)\n   Simply Recipes \/ Ciara Kehoe\n8. Bake:\n   Bake at 325°F (160°C) for 1 1\/2 hours.\n9. Turn off the oven and let the cake cool inside:\n   Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.\n   Simply Recipes \/ Ciara Kehoe\n10. Chill the cheesecake in the fridge:\n    Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.\n#### Finish and Serve the Cheesecake\n1. Prepare the sour cream topping:\n   Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.\n   ### Simple Tip\\!\n   This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half.\n2. Prepare the raspberry sauce (optional):\n   Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool.\n   Simply Recipes \/ Ciara Kehoe\n   Simply Recipes \/ Ciara Kehoe\n3. Remove the cheesecake from the pan:\n   Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.\n   ### Simple Tip\\!\n   Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.\n   Simply Recipes \/ Ciara Kehoe\n   Simply Recipes \/ Ciara Kehoe\n4. Top with the sour cream mixture:\n   Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.\n   **Did you enjoy this recipe? Let us know with a rating and review\\!**\n   Simply Recipes \/ Ciara Kehoe\n   Simply Recipes \/ Ciara Kehoe\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 468 | Calories |\n| 35g | Fat |\n| 33g | Carbs |\n| 7g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 16 |   |\n| Amount per serving |   |\n| Calories | 468 |\n| % Daily Value\\* |   |\n| Total Fat 35g | 45% |\n| Saturated Fat 20g | 99% |\n| Cholesterol 144mg | 48% |\n| Sodium 267mg | 12% |\n| Total Carbohydrate 33g | 12% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 27g |   |\n| Protein 7g |   |\n| Vitamin C 0mg | 2% |\n| Calcium 112mg | 9% |\n| Iron 1mg | 4% |\n| Potassium 163mg | 3% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.","meta_canonical":null}

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Boilerpipe Text	Why Make This This New York-style cheesecake uses simple techniques suitable for any skill level. The thick graham cracker crust and tangy sour cream topping add extra flavor. Raspberry sauce offers a fresh, fruity complement to each slice. Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan . Simply Recipes / Ciara Kehoe Homemade New York Cheesecake That Everyone Will Flip Over This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army. But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece! How I Adapted Dorie Greenspan's Recipe My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce. Many thanks to Dorie for graciously allowing us to share her recipe with you! Simply Recipes / Ciara Kehoe The Water Bath Is Worth It This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. Why go to all this fuss? Here's why: Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks. Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal. What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture. Simple Tip! Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead. Simply Recipes / Ciara Kehoe How To Know When Your Cheesecake is Done When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set. Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so. Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake. Don't Sweat Over a Cracked Cheesecake Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly. But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them. Simply Recipes / Ciara Kehoe Tips for Serving Your Cheesecake Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture. If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill! Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave. How Long Does Cheesecake Last? You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving. Leftovers will keep in the fridge for about 5 days. You can also freeze cheesecake for up to 1 month for the best flavor. Simply Recipes / Ciara Kehoe Ways To Top Your Cheesecake Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce. Water Bath Leak? No Problem! Don't despair! There are ways to fix it. Alternatives to Foil for a Water Bath Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas. Buy a pre-formed silicone wrap for your cheescake, like this one . Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.” Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this Lemon Cheesecake recipe. More Beloved Cheesecake Recipes Pumpkin Cheesecake No-Bake Cheesecake Chocolate Chip Cheesecake Bars Raspberry Cheesecakes in Jars If you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan. Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours . Published with permission from the author. Keep Screen Awake For the crust: 1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers) 2 tablespoons sugar Pinch salt 4 tablespoons plus 1 teaspoon ( 60 g ) unsalted butter (if using salted butter, omit the pinch of salt), melted For the filling: 2 pounds ( 900 g ) cream cheese , at room temperature 1 1/3 cups ( 270 g ) sugar Pinch salt 2 teaspoons vanilla extract 4 large eggs, at room temperature 2/3 cup ( 160 ml ) sour cream, at room temperature 2/3 cup ( 160 ml ) heavy cream For the sour cream topping: 2 cups ( 475 ml ) sour cream 1/3 cup ( 35 g ) powdered sugar 1 teaspoon vanilla extract For the raspberry sauce (optional): 12 ounces ( 340 g ) fresh raspberries 1/2 cup ( 100 g ) sugar 1/2 cup ( 120 ml ) water 1 (9x2 3/4-inch) round springform pan 1 roasting pan Stand mixer Prepare the crust Preheat the oven to 350°F. Arrange a rack in the lower third of the oven and preheat to 350°F (175°C). Process the crust ingredients: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Press into a springform pan: Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Simply Recipes / Ciara Kehoe Bake: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. Lower the oven temperature to 325°F (160°C). While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step. Triple wrap the pan in heavy duty foil: Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan. Simple Tip! Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe Make the cheesecake Beat the cream cheese, then add the sugar and beat: Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more. Simply Recipes / Ciara Kehoe Add the salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Add the sour cream and mix on medium speed until incorporated. Add the heavy cream: Add the heavy cream and mix on low speed until incorporated. Simply Recipes / Ciara Kehoe Prepare the pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the filling into the pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Simply Recipes / Ciara Kehoe Place in the oven: Place the roasting pan with the springform pan in it into the oven on the lower rack. Simply Recipes / Ciara Kehoe Carefully pour the hot water into the roasting pan: Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.) Simply Recipes / Ciara Kehoe Bake: Bake at 325°F (160°C) for 1 1/2 hours. Turn off the oven and let the cake cool inside: Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. Simply Recipes / Ciara Kehoe Chill the cheesecake in the fridge: Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. Finish and Serve the Cheesecake Prepare the sour cream topping: Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake. Simple Tip! This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half. Prepare the raspberry sauce (optional): Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe Remove the cheesecake from the pan: Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Simple Tip! Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe Top with the sour cream mixture: Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice. Did you enjoy this recipe? Let us know with a rating and review! Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe Nutrition Facts (per serving) 468 Calories 35g Fat 33g Carbs 7g Protein × Nutrition Facts Servings: 16 Amount per serving Calories 468 % Daily Value* Total Fat 35g 45% Saturated Fat 20g 99% Cholesterol 144mg 48% Sodium 267mg 12% Total Carbohydrate 33g 12% Dietary Fiber 0g 1% Total Sugars 27g Protein 7g Vitamin C 0mg 2% Calcium 112mg 9% Iron 1mg 4% Potassium 163mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Newsletter You are subscribed\! [My Saves](https://www.myrecipes.com/) [Tired of losing recipes? Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=qsy7r8&isMyrecipes=true&utm_source=simplyrecipes&utm_medium=sitewidebanner) - [Desserts](https://www.simplyrecipes.com/dessert-recipes-5091513) - [Desserts By Type](https://www.simplyrecipes.com/dessert-recipes-by-type-5091493) - [Cakes](https://www.simplyrecipes.com/cake-recipes-5091488) - [Cheesecakes](https://www.simplyrecipes.com/cheesecake-recipes-5091486) # Perfect Cheesecake Every home cook should have a classic New York cheesecake recipe in their back pockets; this is ours. By [Elise Bauer](https://www.simplyrecipes.com/elise-bauer-5091824) ![Elise Bauer]() ![Elise Bauer](https://www.simplyrecipes.com/thmb/FMyKe-5TnomIYFYTCirr5QgKKh4=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) [Elise Bauer](https://www.simplyrecipes.com/elise-bauer-5091824) Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' [Editorial Process](https://www.simplyrecipes.com/about-us-5096129#toc-editorial-guidelines) Updated January 13, 2026 495 Ratings Save ![Elise Bauer]() ![Elise Bauer](https://www.simplyrecipes.com/thmb/O_MAhN78g6fvSMjf5It173oclHQ=/40x40/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) In This Recipe Expand - [Adapting Dorie's Recipe](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-how-i-adapted-dorie-greenspans-recipe) - [Why Use a Water Bath](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-the-water-bath-is-worth-it) - [How to Tell When It's Done](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-how-to-know-when-your-cheesecake-is-done) - [Fixing Cracks](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-dont-sweat-over-a-cracked-cheesecake) - [How Long Cheesecake Lasts](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-how-long-does-cheesecake-last) - [Topping Ideas](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-ways-to-top-your-cheesecake) - [Water Bath Leak? No Problem\!](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-water-bath-leak-no-problem) - [Alternatives to Foil](https://www.simplyrecipes.com/recipes/perfect_cheesecake/#toc-alternatives-to-foil-for-a-water-bath) Jump to recipe ### Why Make This - This New York-style cheesecake uses simple techniques suitable for any skill level. - The thick graham cracker crust and tangy sour cream topping add extra flavor. - Raspberry sauce offers a fresh, fruity complement to each slice. Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, [Dorie Greenspan](http://www.doriegreenspan.com/). ![A cheesecake on a cake stand with a couple slices cut.]() ![A cheesecake on a cake stand with a couple slices cut.](https://www.simplyrecipes.com/thmb/0bfb-e-_GFlYOOzVITQrgPqa1q8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-5-6070d25cac5d47e684ad13ad60c1e3a1.jpg) Simply Recipes / Ciara Kehoe ## Homemade New York Cheesecake That Everyone Will Flip Over This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army. But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece\! ## How I Adapted Dorie Greenspan's Recipe My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce. Many thanks to Dorie for graciously allowing us to share her recipe with you\! ![A slice of cheesecake topped with raspberry sauce.]() ![A slice of cheesecake topped with raspberry sauce.](https://www.simplyrecipes.com/thmb/QAY2WlJ6xMQMY6vrLVrlgZe7sfk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-6-97a8cb3a60c24903b883c1d5fb5a69d3.jpg) Simply Recipes / Ciara Kehoe ## The Water Bath Is Worth It This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. Why go to all this fuss? Here's why: - Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks. - Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal. What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture. ### Simple Tip\! Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead. ![A slice of homemade cheesecake topped with raspberry sauce and on a plate with a fork.]() ![A slice of homemade cheesecake topped with raspberry sauce and on a plate with a fork.](https://www.simplyrecipes.com/thmb/BS4XNM1kYyV0IfhsUTQI5jpukOw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-7-5a1aec38636245f090807026339d834b.jpg) Simply Recipes / Ciara Kehoe ## How To Know When Your Cheesecake is Done When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set. - Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so. - Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake. ## Don't Sweat Over a Cracked Cheesecake Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly. But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them. ![A plate with a slice of New York cheesecake topped with raspberry sauce and a forkful of cheesecake set on the plate.]() ![A plate with a slice of New York cheesecake topped with raspberry sauce and a forkful of cheesecake set on the plate.](https://www.simplyrecipes.com/thmb/OzvMYVR2LeM8zzx6Ch_R1oqu6Rs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-11-ffbe9a1a9f1c423482056ce705afa97a.jpg) Simply Recipes / Ciara Kehoe ## Tips for Serving Your Cheesecake Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture. If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill\! Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave. ## How Long Does Cheesecake Last? You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving. Leftovers will keep in the fridge for about 5 days. You can also freeze cheesecake for up to 1 month for the best flavor. [How to Freeze Cheesecake READ MORE:](https://www.simplyrecipes.com/how_to_freeze_cheesecake/) ![Overhead view of two plates with raspberry topped New York cheesecake with raspberries set around the plates.]() ![Overhead view of two plates with raspberry topped New York cheesecake with raspberries set around the plates.](https://www.simplyrecipes.com/thmb/-xyOSXeAh4MQnab36MmXyZfP3yg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-12-b66d9b6cce9b444e8c7410b2161e36b8.jpg) Simply Recipes / Ciara Kehoe ## Ways To Top Your Cheesecake Try a drizzle of warm chocolate or [caramel sauce](https://www.simplyrecipes.com/recipes/caramel_sauce/) over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce. ## Water Bath Leak? No Problem\! Don't despair! There are ways to fix it. [How To Save a Soggy Cheesecake READ MORE:](https://www.simplyrecipes.com/how_to_save_a_soggy_cheesecake/) ## Alternatives to Foil for a Water Bath Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas. - Buy a pre-formed silicone wrap for your cheescake, like [this one](https://easybathcheesecakewrap.com/). - Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.” - Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this [Lemon Cheesecake](https://www.simplyrecipes.com/recipes/lemon_cheesecake/) recipe. ## More Beloved Cheesecake Recipes - [Pumpkin Cheesecake](https://www.simplyrecipes.com/recipes/pumpkin_cheesecake/) - [No-Bake Cheesecake](https://www.simplyrecipes.com/recipes/no_bake_cheesecake/) - [Chocolate Chip Cheesecake Bars](https://www.simplyrecipes.com/recipes/chocolate_chip_cheesecake_bars/) - [Raspberry Cheesecakes in Jars](https://www.simplyrecipes.com/recipes/mason_jar_raspberry_cheesecake/) From the Editors Of Simply Recipes Save ## Perfect Cheesecake Prep Time 20 mins Cook Time 2 hrs 40 mins Chilling 4 hrs Total Time 7 hrs Servings 16 servings If you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan. Recipe adapted from Dorie Greenspan's [Baking: From My Home to Yours](http://www.amazon.com/gp/product/0618443363?ie=UTF8&tag=simplyrecip02-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0618443363). Published with permission from the author. Keep Screen Awake ### Ingredients For the crust: - 1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers) - 2 tablespoons sugar - Pinch salt - 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted For the filling: - 2 pounds (900g) cream cheese, at room temperature - 1 1/3 cups (270g) sugar - Pinch salt - 2 teaspoons vanilla extract - 4 large eggs, at room temperature - 2/3 cup (160ml) sour cream, at room temperature - 2/3 cup (160ml) heavy cream For the sour cream topping: - 2 cups (475ml) sour cream - 1/3 cup (35g) powdered sugar - 1 teaspoon vanilla extract For the raspberry sauce (optional): - 12 ounces (340g) fresh raspberries - 1/2 cup (100g) sugar - 1/2 cup (120ml) water ### Special Equipment - 1 (9x2 3/4-inch) round springform pan - 1 roasting pan - Stand mixer ### Method #### Prepare the crust 1. Preheat the oven to 350°F. Arrange a rack in the lower third of the oven and preheat to 350°F (175°C). 2. Process the crust ingredients: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. 3. Press into a springform pan: Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. ![A hand pressing the graham crust into a springform pan]() ![A hand pressing the graham crust into a springform pan](https://www.simplyrecipes.com/thmb/fVlMLmh0KXpj6l6hi23ldJGHrOY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-1-6e48b12d1438429fae971d3d00b1e19d.jpg) Simply Recipes / Ciara Kehoe 4. Bake: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. Lower the oven temperature to 325°F (160°C). While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step. 5. Triple wrap the pan in heavy duty foil: Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan. ### Simple Tip\! Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak. ![Wrapping the springform pan in foil ]() ![Wrapping the springform pan in foil ](https://www.simplyrecipes.com/thmb/92MGnixUSj7vVOVQhA4dM7vA_QQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-2-1ee2f321fe5641dc8b17983aebc53bd3.jpg) Simply Recipes / Ciara Kehoe ![A hand holding the foil-wrapped springform pan with the crust inside ]() ![A hand holding the foil-wrapped springform pan with the crust inside ](https://www.simplyrecipes.com/thmb/kP-POsetgBmEizg2rEJlXdOl4ZA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-3-d17079e7530a420aa6e66509ddeb7a56.jpg) Simply Recipes / Ciara Kehoe #### Make the cheesecake 1. Beat the cream cheese, then add the sugar and beat: Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more. ![A stand mixer with the cheese cake filling ]() ![A stand mixer with the cheese cake filling ](https://www.simplyrecipes.com/thmb/jvrPxL95BYsBK_YXmz6gYRj-bCw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-4-f5fe17573d204f7d888bc3047816c063.jpg) Simply Recipes / Ciara Kehoe 2. Add the salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Add the sour cream and mix on medium speed until incorporated. 3. Add the heavy cream: Add the heavy cream and mix on low speed until incorporated. ![Heavy cream being added to the cheesecake mixture in a stand mixer]() ![Heavy cream being added to the cheesecake mixture in a stand mixer](https://www.simplyrecipes.com/thmb/j8xJu8WrwhJkzQdSFTSX_fi0r24=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-5-fe22ecf58be44a82b8a6f6d9ad9ee198.jpg) Simply Recipes / Ciara Kehoe 4. Prepare the pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. 5. Pour the filling into the pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. ![A New York cheesecake recipe in a pan and ready to be baked.]() ![A New York cheesecake recipe in a pan and ready to be baked.](https://www.simplyrecipes.com/thmb/Oyiayeuj_B6c0CQMmNlUHt7QIUs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-6-ddfa91665275491f8942b72bbe39bd5e.jpg) Simply Recipes / Ciara Kehoe 6. Place in the oven: Place the roasting pan with the springform pan in it into the oven on the lower rack. ![Cheesecake in a pan in the oven.]() ![Cheesecake in a pan in the oven.](https://www.simplyrecipes.com/thmb/zLXJfuMR-2ndL0QKs31Zl-jczxU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-7-f5ca5a448790411299adde6419123cda.jpg) Simply Recipes / Ciara Kehoe 7. Carefully pour the hot water into the roasting pan: Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.) ![Filing the pan with water next to a baked cheesecake ]() ![Filing the pan with water next to a baked cheesecake ](https://www.simplyrecipes.com/thmb/xrM9jHdJbcb8G8YMYhAOZDU7Tw8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-8-a12c0dbdc1714da08d032cabf4689dad.jpg) Simply Recipes / Ciara Kehoe 8. Bake: Bake at 325°F (160°C) for 1 1/2 hours. 9. Turn off the oven and let the cake cool inside: Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. ![Cracking the oven door to let the cheesecake cool]() ![Cracking the oven door to let the cheesecake cool](https://www.simplyrecipes.com/thmb/X4j6xkTFAEaS1z4_-Ua4q8dY0lY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-9-539ae83a201542dc8495a4402fdbd834.jpg) Simply Recipes / Ciara Kehoe 10. Chill the cheesecake in the fridge: Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. #### Finish and Serve the Cheesecake 1. Prepare the sour cream topping: Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake. ### Simple Tip\! This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half. 2. Prepare the raspberry sauce (optional): Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool. ![Mashing raspberries in a pot on the stove]() ![Mashing raspberries in a pot on the stove](https://www.simplyrecipes.com/thmb/6Xuv9YGFJKVZ7myxG7JGjdZ5j9A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-10-f9c1193ebc5145bab9beeae406b9d1b5.jpg) Simply Recipes / Ciara Kehoe ![Whisking the raspberry sauce in a pot]() ![Whisking the raspberry sauce in a pot](https://www.simplyrecipes.com/thmb/2Q1IrsAo1_k6r8ADNtaI71rg1N8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-11-2b8a2c410d994669858e665affb997cf.jpg) Simply Recipes / Ciara Kehoe 3. Remove the cheesecake from the pan: Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. ### Simple Tip\! Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. ![Running an offset spatula around the springform pan to remove the cheesecake]() ![Running an offset spatula around the springform pan to remove the cheesecake](https://www.simplyrecipes.com/thmb/OI7cu9pYUeQsgB-Bt6R_pAQz-Ts=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-12-2bd2f1efebb740fc8af0899e38332548.jpg) Simply Recipes / Ciara Kehoe ![Releasing the cheesecake from the pan.]() ![Releasing the cheesecake from the pan.](https://www.simplyrecipes.com/thmb/3NNaTZaHkOLR29c3n5uzw9Y6mwY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-13-b2b542744eec4cc592f16cab2b40bf02.jpg) Simply Recipes / Ciara Kehoe 4. Top with the sour cream mixture: Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice. Did you enjoy this recipe? Let us know with a rating and review\! ![Spreading the cheesecake with a sour cream topping.]() ![Spreading the cheesecake with a sour cream topping.](https://www.simplyrecipes.com/thmb/EnRt9wgvNA6AdUihQbHWrZPHPtE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-METHOD-14-e754b6e0372447a8a21c8ac6bbaf1fef.jpg) Simply Recipes / Ciara Kehoe ![A whole cheesecake set on a cake stand with raspberries behind it.]() ![A whole cheesecake set on a cake stand with raspberries behind it.](https://www.simplyrecipes.com/thmb/skVrFOCh0KDTppM4LXxsi1edczA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Simply-Recipes-Perfect-Cheesecake-LEAD-1-7789571a93244e0eac7be7a0bb165ab6.jpg) Simply Recipes / Ciara Kehoe - [Cheesecakes](https://www.simplyrecipes.com/cheesecake-recipes-5091486) - [Cream Cheese Desserts](https://www.simplyrecipes.com/cream-cheese-dessert-recipes-5091499) - [Easter Desserts](https://www.simplyrecipes.com/easter-dessert-recipes-5091290) - [Cream Cheese](https://www.simplyrecipes.com/cream-cheese-recipes-5091103) - [Thanksgiving Desserts](https://www.simplyrecipes.com/thanksgiving-dessert-recipes-5091303) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 468 \| Calories \| \| 35g \| Fat \| \| 33g \| Carbs \| \| 7g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 16 \| \| \| Amount per serving \| \| \| Calories \| 468 \| \| % Daily Value\* \| \| \| Total Fat 35g \| 45% \| \| Saturated Fat 20g \| 99% \| \| Cholesterol 144mg \| 48% \| \| Sodium 267mg \| 12% \| \| Total Carbohydrate 33g \| 12% \| \| Dietary Fiber 0g \| 1% \| \| Total Sugars 27g \| \| \| Protein 7g \| \| \| Vitamin C 0mg \| 2% \| \| Calcium 112mg \| 9% \| \| Iron 1mg \| 4% \| \| Potassium 163mg \| 3% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. 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Readable Markdown	### Why Make This - This New York-style cheesecake uses simple techniques suitable for any skill level. - The thick graham cracker crust and tangy sour cream topping add extra flavor. - Raspberry sauce offers a fresh, fruity complement to each slice. Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, [Dorie Greenspan](http://www.doriegreenspan.com/). Simply Recipes / Ciara Kehoe ## Homemade New York Cheesecake That Everyone Will Flip Over This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army. But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece\! ## How I Adapted Dorie Greenspan's Recipe My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce. Many thanks to Dorie for graciously allowing us to share her recipe with you\! Simply Recipes / Ciara Kehoe ## The Water Bath Is Worth It This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. Why go to all this fuss? Here's why: - Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft — not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks. - Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal. What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture. ### Simple Tip\! Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead. Simply Recipes / Ciara Kehoe ## How To Know When Your Cheesecake is Done When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set. - Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so. - Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake. ## Don't Sweat Over a Cracked Cheesecake Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly. But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them. Simply Recipes / Ciara Kehoe ## Tips for Serving Your Cheesecake Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture. If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill\! Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave. ## How Long Does Cheesecake Last? You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving. Leftovers will keep in the fridge for about 5 days. You can also freeze cheesecake for up to 1 month for the best flavor. Simply Recipes / Ciara Kehoe ## Ways To Top Your Cheesecake Try a drizzle of warm chocolate or [caramel sauce](https://www.simplyrecipes.com/recipes/caramel_sauce/) over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce. ## Water Bath Leak? No Problem\! Don't despair! There are ways to fix it. ## Alternatives to Foil for a Water Bath Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas. - Buy a pre-formed silicone wrap for your cheescake, like [this one](https://easybathcheesecakewrap.com/). - Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.” - Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this [Lemon Cheesecake](https://www.simplyrecipes.com/recipes/lemon_cheesecake/) recipe. ## More Beloved Cheesecake Recipes - [Pumpkin Cheesecake](https://www.simplyrecipes.com/recipes/pumpkin_cheesecake/) - [No-Bake Cheesecake](https://www.simplyrecipes.com/recipes/no_bake_cheesecake/) - [Chocolate Chip Cheesecake Bars](https://www.simplyrecipes.com/recipes/chocolate_chip_cheesecake_bars/) - [Raspberry Cheesecakes in Jars](https://www.simplyrecipes.com/recipes/mason_jar_raspberry_cheesecake/) If you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan. Recipe adapted from Dorie Greenspan's [Baking: From My Home to Yours](http://www.amazon.com/gp/product/0618443363?ie=UTF8&tag=simplyrecip02-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0618443363). Published with permission from the author. Keep Screen Awake For the crust: - 1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers) - 2 tablespoons sugar - Pinch salt - 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted For the filling: - 2 pounds (900g) cream cheese, at room temperature - 1 1/3 cups (270g) sugar - Pinch salt - 2 teaspoons vanilla extract - 4 large eggs, at room temperature - 2/3 cup (160ml) sour cream, at room temperature - 2/3 cup (160ml) heavy cream For the sour cream topping: - 2 cups (475ml) sour cream - 1/3 cup (35g) powdered sugar - 1 teaspoon vanilla extract For the raspberry sauce (optional): - 12 ounces (340g) fresh raspberries - 1/2 cup (100g) sugar - 1/2 cup (120ml) water - 1 (9x2 3/4-inch) round springform pan - 1 roasting pan - Stand mixer #### Prepare the crust 1. Preheat the oven to 350°F. Arrange a rack in the lower third of the oven and preheat to 350°F (175°C). 2. Process the crust ingredients: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. 3. Press into a springform pan: Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Simply Recipes / Ciara Kehoe 4. Bake: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. Lower the oven temperature to 325°F (160°C). While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step. 5. Triple wrap the pan in heavy duty foil: Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan. ### Simple Tip\! Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe #### Make the cheesecake 1. Beat the cream cheese, then add the sugar and beat: Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more. Simply Recipes / Ciara Kehoe 2. Add the salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Add the sour cream and mix on medium speed until incorporated. 3. Add the heavy cream: Add the heavy cream and mix on low speed until incorporated. Simply Recipes / Ciara Kehoe 4. Prepare the pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. 5. Pour the filling into the pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Simply Recipes / Ciara Kehoe 6. Place in the oven: Place the roasting pan with the springform pan in it into the oven on the lower rack. Simply Recipes / Ciara Kehoe 7. Carefully pour the hot water into the roasting pan: Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.) Simply Recipes / Ciara Kehoe 8. Bake: Bake at 325°F (160°C) for 1 1/2 hours. 9. Turn off the oven and let the cake cool inside: Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. Simply Recipes / Ciara Kehoe 10. Chill the cheesecake in the fridge: Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. #### Finish and Serve the Cheesecake 1. Prepare the sour cream topping: Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake. ### Simple Tip\! This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half. 2. Prepare the raspberry sauce (optional): Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe 3. Remove the cheesecake from the pan: Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. ### Simple Tip\! Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe 4. Top with the sour cream mixture: Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice. Did you enjoy this recipe? Let us know with a rating and review\! Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 468 \| Calories \| \| 35g \| Fat \| \| 33g \| Carbs \| \| 7g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 16 \| \| \| Amount per serving \| \| \| Calories \| 468 \| \| % Daily Value\* \| \| \| Total Fat 35g \| 45% \| \| Saturated Fat 20g \| 99% \| \| Cholesterol 144mg \| 48% \| \| Sodium 267mg \| 12% \| \| Total Carbohydrate 33g \| 12% \| \| Dietary Fiber 0g \| 1% \| \| Total Sugars 27g \| \| \| Protein 7g \| \| \| Vitamin C 0mg \| 2% \| \| Calcium 112mg \| 9% \| \| Iron 1mg \| 4% \| \| Potassium 163mg \| 3% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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