My all-time favourite dessert is cheesecake just plain and simple cheesecake! I won't turn down a flavoured, loaded cheesecake, but I love a plain, tall and creamy cheesecake. This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
I am celebrating my new and updated blog and the best way to celebrate is with my favourite dessert Tall and Creamy New York Cheesecake! After being on blogger since the start of my blogging days I decided to make the bold move over to wordpress. To say this caused me some anxiety is an understatement. I am not the most tech savvy person, something my family tells me all the time. Their only help is to say "just google it". So stick with me through this huge learning curve and many wonky mistakes. Please don't be afraid to drop me a note if things don't quite look right.
This is an incredible cheesecake recipe, tall, creamy and smooth. I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. My recipe for 5 Minutes Strawberry Sauce is amazing with Tall and Creamy New York Cheesecake! One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!! Also be sure to use a 10 inch springform pan. This cake rising quite a bit while baking and will spill over in a small cake pan.
Tall and Creamy New York Cheesecake
Ingredients
- 32 ounces cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tablespoon butter room temperature
- 1 ½ cups sugar
- 2 tablespoon cornstarch
- 2 vanilla beans can substitute 1 ½ teaspoon pure vanilla extract
- 1 teaspoons fresh lemon juice
Instructions
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
- Generously coat inside of pan with butter.
- Preheat oven to 300º F.
- Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
- Add eggs one at a time until blended.
- Add sour cream and mix until smooth.
- Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
- Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
- Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
- Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
- Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
- Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
- Serve plain or with berries and whipped cream or even caramel sauce.
Notes
* be sure to use 10 inch springform pan or build up sides of smaller cake pan with parchment paper. Cake will raise while baking and will spill over in smaller cake pan.
Click here for a good video to demonstrate doneness of Cheesecake.
Recipe was adapted from Jim Fobel's Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
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Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
Tara says
That is one perfect looking cheesecake!!
Laureen King says
Awe you're so sweet Tara 🙂 My first comment on my first post on new blog design!
Tara says
So happy it was me!! Congrats on the new site, looking good!!
Lucille Hughes says
It does not tell how much cream cheese
Laureen King says
Hi Lucille, the recipe does indicate 4 - 8oz blocks of cream cheese. Its the very 1st line of the recipe ingredients. Hope you enjoy the recipe.
Nery says
4 packages 8 0unces
Kaye Curss says
Does it mean 4 packages equals 8 ounces or is it 4 8 ounces packages of cream cheese??
Laureen King says
Hi Kaye, The recipe is for 4 packages of cream cheese that are 8 ounce size blocks.
Becky says
Yes it does. Four 8 oz packages.
Amy says
I'm going to attempt this yummy cheesecake ! Looks better as good as my childhood days thank you for posting this recipe. I also enjoyed seeing banana cake with cream cheese frosting. Nobody has heard of it. I'm not alone were thanks! Amy
Laureen King says
thank you Amy, hope you enjoy it!
Jennifer says
Sorry to jump in on your comment but I didn’t see a way to make my own so here I am. I’m sorry if this had already been asked, I went through quite a few comments and didn’t see it anywhere. I’m on low carb and I was wondering if you had those, at least fiber, protein, sugar and carbs and do you think I could use stevia or Splenda in place of some or all of the sugar??
Kaye Curds says
Sorry, not a reply but a comment . I have made made this a few times & loved them. On Christmas Eve & travel in the car Boxing Day for 2 hours in ice, would it be ok to leave in the springform cake tin for the car trip?
Beth says
I just made this for the first time and it turned out great! Thank you! I have tried two other recipes in the last month and they were okay but not the tall cheesecake I was looking for. This certainly is! Thank you!!! It just came out of the oven so I haven’t tasted it but it looks beautiful and I am not even a very good cook! Directions were perfect and so easy to follow. Merry Christmas!
Charity says
Yay!!!! My daughter just made this for our family on Christmas Eve and it’s beautiful and so tall!
She did a graham crust with a 10 inch spring so put extra batter in a small pan.
It was perfectly smooth yet hubs insisted it be more golden so left it in the oven longer and now is cracked. 🙁
It will still be delicious I’m sure.
Joyce says
This is the best cheesecake I have ever eaten. IT was not hard to make and the convection oven was perfect for baking two hours. My family and friends love it.
Laureen King says
Thank you so very much Joyce, so glad you enjoyed the recipe!
Laureen King says
Have a wonderful thanksgiving Nancy, enjoy the recipe and this time with your family.
Wendy Mayall says
Sounds and looks so good.
I intend making it for Christmas 2017 - next week.
How long will the Cake keep if I have to make it ahead of time - say 2 days before?
Do I store it in a Cake Tin or in the Fridge until serving time?
Laureen King says
Wendy the cheesecake must be refrigerated and should keep 5-6 days in refrigerator. Cover with plastic wrap to avoid drying out.
Lena says
Have you we've made this cheesecake with a crust?
Laureen King says
Hi Lena, I personally have not made this cheesecake with a crust, but many people that have left comments have with great success.
Lorraine Gulley says
I have made this twice in the last month and with a crust. 1 c. graham cracker crumbs, 3 T. melted butter, 1 T. Sugar and 1/2 c. finely chopped pecans. DO NOT butter bottom of pan if using a crust. I had used the same recipe for cheesecake since we got married. (52 yrs.) I decided to give this one a try since it looked so good!! This is the BEST. Follow directions to the letter! Does not crack, rich and creamy. An absolutely beautiful presentation. Of course I always top mine with diced, fresh strawberries. YUM. You will love it!
Laureen King says
Thank you Lorraine, so glad you like this recipe, and taking the time to drop me a comment 🙂
Colleen says
I often make a crust of crushed cookies and a little butter, pre bake it a few minutes let it cool then pour cream cheese mix in it and bake as directed.
Laureen King says
Yes the cheesecake works well with or without a crust. Which ever way you like it.
Sandy Lenhart says
I have made it many times-in fact today again and use a pistachio nut crust and it is awesome. I also add about 2 teaspons of cardamon to the cheesecake filling when using the pistachio crust-Awesome tasting this way!
Laureen King says
Thanks Sandy,the pistachio crust sounds amazing and I love cardamom. I am going to try adding that next time I bake cheesecake.
Lana says
Can I make it with margarine
Laureen King says
Hi Lana, do you mean margarine in the crust? Hard margarine can usually be substituted for butter in most recipes, but I always prefer the taste of butter.
Sondra Cox says
Could substitute ricotta cheese for sour cream. I had combined recipe and made with ricotta and cream cheese years ago aS so good but someone stole my recipe book.
Laureen King says
Hi Sondra, I don't think ricotta would substitute very well. Cheesecakes made with ricotta have a completely different texture
Debbie says
Hi!!! I have a question.. do u use all the butter in list for the pan??? Thanks Debbie
Laureen King says
Hi Debbie, no it gets mixed with the cream cheese as per instructions. You need additional butter to grease pan.
Debbie says
Thank you for your reply!!! I am excited to make this cheesecake!!
Carol says
Could I make it with graham cracker crust ???
Garrett King says
Absolutely Carol.
Janice says
If you make it b.c with a Crust will it fit in 10 " pan ?
Laureen King says
Hi Janice, yes it should fit
Juani says
Enhorabuena!!! Me ha encantado y ya la hemos hecho.
Un beso desde España
Kathryn says
Translation: Congratulations!!! I loved it and we've done it.
A kiss from Spain
Laureen King says
Thank you so much Kathryn, how cool to have someone across the world try my recipe!
Kimberly says
Any suggestions for adding a crust to this recipe?
Garrett King says
I think it would be great with a oreo cookie crust, but a simple graham crust would work great as well
Michelle Foglio says
Do you have to add the lemon into this cheesecake I really don't want it to taste like lemon I want to the cheesecake it self
Laureen King says
Hi Michelle, its ok to skip the lemon.
Michelle Foglio says
Thank you so much cant wait to make it for Thanksgiving
Paul says
I do not have a mixer with a paddle attachment, just a regular hand held mixer. Any advice on how to combine ingredients using that?
Laureen King says
Hi Paul, a hand mixer with the regular attachment should work just fine on medium low speed.
Fylis says
I am so glad that Paul asked that question because this cake looks amazing but I also don't have a paddle attachment so I was thinking I can't make this cake but then lo and behold problem solved. Cant wait to try it. I think I will do it for Valentines day and top it with strawberries.
Tracy says
I believe I over beat my cheesecake I put in oven about 15 mins ago and looks like it sunk half it's size already 🙁 will it still be good? Should I decrease cooking time? PLEASE email me as soon as possible if you can can't find answer on Google. I'm using this recipe. Please email me please please please get back to me asap if possible please please please it's a cheesecake emergency now what do i do 🙁
Laureen King says
Hi Tracy, sorry I was out all day without access to my computer so just saw your message which I am assuming is too late to trouble shoot with you. The cheesecake should definitely not sink while baking, so yes I tend to agree with you that you may have overheat it. How did it turn out?
Jane says
I didn't know how to comment on my own so....
This is going to be my go to cheesecake recipe!
It wasn't as tall looking after removing from the oven. I swear it was 6"!! It turned out to be about 2.5 inches tall. I had to bake it 2.5 hours because my oven i's off. Any other suggestions to keep the height. I definitely beat the heck out of the batter. Maybe less beating???
The taste was amazing none the less!
Laureen King says
Hi Jane, its hard to say what went wrong. The cake will settle a bit but not that much. I do think you probably over beat it. Glad at least it tasted good.
Maria says
Mine is 2 inch tall 🙁 What went wrong? I beat the butter at low speed and just enough to smooth and blend ingredients together.
Laureen King says
Hi Maria, it is so very hard for me to guess exactly went wrong. It could be over or underbeating, or variation in oven temperature. I wish I could pinpoint it exactly for you.
Julie says
Quick question— id love to try using real vanilla beans for the first time with this. My first question is do you truly taste a difference using beans vs extract? Also I read somewhere that the conversion is 1 bean equals 3 teaspoons of extract but your recipe states 2 beans or 1.5 teaspoons of extract. Do yoU find that the two beans was too much or the extract was not enough? Thanks! Looks delicious
Laureen King says
Hi Julie, I love the flavour real vanilla beans give, but I think both beans and pure vanilla extract work well. Vanilla beans really vary in size, but I would use 1 1/2- 2 teaspoon vanilla extract only in this recipe.
Diane Duckworth says
No directions as to how exactly to use the vanilla beans in the recipe. Any help?
Laureen King says
Hi Diane, when using a vanilla bean, you slice it open and scrape out the seeds. Throw the pod away. You can also use pure vanilla extract as a substitution.
Fauna says
Great variation! Gluten Free if crustless not to sweet perfect with a gram crust too!
Laureen King says
Thanks Fauna!
Amy says
Are you using the convection setting on your oven or just baking it on 300 in your convection oven? My oven I can pick convection or no convection. Thanks
Laureen King says
Hi Amy, I use the convection setting. My oven automatically adjusts so I set for 300 and it automatically sets for 275
Rebekah Redus says
Beautiful cheesecake. I spent many years as an executive chef and there is a variable that I would like to mention. Eggs are not all created equal. Only fresh eggs should be used as older eggs can become watery and affect the final outcome of your cheesecake. Also, unless otherwise specified, one should use grade A large eggs. Also use the highest quality ingredients you can afford. The simplicity of a good cheesecake demands only the best ingredients. Remember always that there are no mistakes, only learning experiences (also known as the chef’s samples) 😁Bon apetit~Chef Rebekah
Laureen King says
Thanks for the great feedback Rebekah, and yes best, high quality ingredients always help attain great tasty results!
Shawntee says
With this recipe can you but diff flavor in batter mix
Rhonda says
I was wondering if this could be made with stevia. Then it would be low carb. Anyone ever try that? Looks so delicious!!
Kathy fishel says
I hope you're still out there this cheesecake looks absolutely beautiful my question is in place of sour cream can I use heavy whipping cream?
Laureen King says
Hi Kathy, no I would only use sour cream.
Janice says
How tall is finished cake supposed to be
nora garcia says
Laureen,you got my attention with, "Tall" and creamy, "New York" .I'm a New Yorker by birth so I was instantly interested in baking this Cheese Cake. Let me preface it by saying, I have been baking and cooking for over 60 years and baking cheese cakes for about 40 of those years. that said, I would like to know what I could possibly have done wrong since I baked your recipe by the letter and the cake was beautiful, Tall and Caramel color when I took it out of the oven, I put it on the Counter carefully, and walked away. My son walked in to the Kitchen and holler's out to me, Mom what happened, the cake collapsed I called back and said, that's okay Cheesecakes do that they rise up and then reduce about a half inch, he said it reduced a lot more then that, when I went to look the four and a half tall Cheesecake was now about an inch and a half. It was still good, I let it finish cooling down then covered it and refrigerated it. The next day I took it out cut a piece and it was very good but Flat. Please tell me what you think could have happened, this has never happened to me in all these years. I have a reputation for being a great cheesecake Baker I have even made it multiple times for gettogethers and it's always expected of me to bring the Cheese Cakes for Christmas pot lucks etc. so I know I wrote a Novel here just to ask you what happened, I'm so unhappy about this, I'm sorry. 😉
Laureen King says
Hi Nora, wow impressive over 60 years of cooking!! I'm guessing overmixing which caused too much air (air bubbles into batter) or beating at too high of speed. Hope this helps. So many people have made this cheesecake and told me its the best cheesecake they've ever made.
Cesira Hussain says
Hi Laureen,
I always leave my cheesecakes in the oven...turn oven off...open door wide and let sit still for 2 or 3 hours...then set it on counter for at least 2 hours...lightly covered...then gently set in fridge till next day. You will have perfection!
Emma says
I thnk this is the closest to the original..... I don't care for those others with modifications, and additions of fruit and graham craker crusts because they take away from the pure bliss of it. Thanks for this recipe.
Laureen King says
My favourite as well, just plain and simple cheesecake Emma!
John Wildman says
I used a 10 inch spring form pan. The rose over the pan. What can i do next time want to make it.
Laureen King says
Hi John, I've had my cake rise pretty high, but never over the top. I would try a larger pan next time or line the inside rim (not bottom) of the pan with parchment paper, making sure the paper extends above pan by a couple of inches. Just make sure the paper doesn't wrinkle.
Kathy kwiecinski says
I don't have a spring form pan. What do you suggest
Laureen King says
for this recipe I really think you should use a springform cake or is won't turn out as nicely.
Ron Borella says
And really good tasting. In my new oven I need to add 10-15 min more baking time.
Marianne Gazda says
Do not a convection oven. Since a friend of mine has a problem with process sugar I am trying to make it with Kerry Gold Butter and un processed coconut sugar. Wish me luck
Laureen King says
Hey Marianne, love to hear back how it turns out with those substitutions
Gené Randel says
I would love to hear how that turned out too. I use coconut sugar as much as possible due to my husband’s illness and try to avoid refined sugars and sugar substitutes. Coconut sugar is quite dark and has a caramel flavour, it will definitely change the flavour of the cheescake, but I do use it in another recipe that calls for cream cheese and it tastes nice, I’m just worried this wouldn’t taste like cheescake anymore.
Rhonda says
How was it? Thats what i would like to do.
Daya says
Is it supposed to be so liquidity.
Laureen King says
Hi Daya are you referring to the batter? No it shouldn't be really liquidity.
carol says
Very good cheesecake..made twice now..Thanks Laureen King!!
Laureen King says
That is terrific!! thank you so much
Kaye Curds says
Sorry, not a reply but a comment . I have made made this a few times & loved them. On Christmas Eve & travel in the car Boxing Day for 2 hours in ice, would it be ok to leave in the springform cake tin for the car trip?
Laureen King says
Thank you Kaye, so glad you enjoy the recipe. I would for sure think keeping the springform tin on would be ok. Good way to protect it from the bumps of the road.
Redawna says
Looks fantastic! And the cheese cake looks pretty good to! Love the new design.
Laureen King says
Thank you so much Redawna!
Bjork says
Your blog looks awesome! **high five**
Thanks for the shout-out Laureen! Really appreciate it. 🙂
Laureen King says
Thanks so much Bjork, I don't think I could have done it without your great videos to learn from, that I will continue to use them until I've got this wordpress thing nailed!
Melissa Stock says
This looks AMAZING!!!!! I'll be trying it here in Cambodia! Your blog looks fantastic- can't wait to follow along!
Laureen King says
Thank you Melissa, I would be thrilled if you signed up to follow my blog, a great way to get my latest posts.
Bert Lopinski says
Looks yummy bring one over for afternoon tea
Laureen King says
I would love to be that close to you so I could bring some for afternoon tea Uncle Bert.
Lori R. says
I'm not sure I've ever seen a more perfect cheesecake. This is stunning! And one of my very favorite desserts!
Laureen King says
Awe your so kind Lori, thank you!
Jadyn says
Just made this cheesecake and it is the first real cheesecake i have ever made. I am so happy with how it turned out even though i think a little water got in. It actually didn't really effect it. It may have caused the texture to be a little more grainy but i just put my slice in the freezer for a bit before eating it and it tastes smooth and delicous.
Laureen King says
That is wonderful Jadyn, I bet you will be making cheesecake more often now.
abp says
Did your cheesecake crack? How long did you bake it for in a regular oven
Laureen King says
Hi Jadyn, my cheesecake did not crack. In a regular oven should be 15-30 minutes longer.
Filiz says
It really looks tasty and perfect . I'll try as son as posible.
Susan says
Do you remove the cheesecake from the pan when you remove the foil?
Laureen King says
Hey Susan, I remove the foil, but do not remove the cake from pan until it has cooled.
joony says
Absolutely perfect! Delicious flavor and flawless texture. My first cheesecake ever and everyone loved it. Perfect recipe.
I would like to add a crust. Any thoughts on how that will affect baking time?
Laureen King says
That is terrific Joony, your 1st time making cheesecake, you should be very proud of yourself. A graham crust would work just fine, the baking time wouldn't change.
Janice says
I dont have a convection oven. What time and temp for regular oven ? Thanks
Laureen King says
Hi Janice you would bake at 300 F for approximately 2 hours until done. Here's a great video link to help figure out when cheesecake is done https://www.youtube.com/watch?v=XkwbSGEczHQ
Colleen says
It doesn't change the time at all. I pre bake my crust and let cool before I add the cream cheese mix. I also place my spring form in a oven baking bag cover with foil it absolutely keeps water out and is reusable.
Laureen King says
Colleen I like the idea of the oven baking bag cover, going to try it next time.
claudia says
Hello. Should i use salted or unsalted butter?
Laureen King says
Hey Claudia I usually bake with unsalted butter.
Tarnya says
Hello, the cheesecake looks fantastic! Just wondering how you'd go about putting a biscuit base on this? Would you lay the base and just cook the cheesecake per usual? What temperature would you say for an Australian fan forced oven? Are there any variations for the recipe if adding a biscuit base? Cheers!
Laureen King says
Hi Tarnya, any cookie/graham crust should work. Press crust into lightly greased springform pan, refrigerate for 5-10 minutes, then make cake as per recipe. Cooking time should be the same.
Evelyn Santiago-Blanks says
I have always wanted to make a New York Cheesecake - I found this recipe and it came out wonderful... I do have a questions, I did crack a bit on top... Why was that? Thank you again.
Laureen King says
Hi Evelyn, did you bake it in the water bath? Couple of things can cause cracking: opening oven door which causes a temperature drop. Over baking. Do not unlatch or remove rim of springform pan until cooled. Once cooled,be sure to cover with plastic wrap before refrigerating.
Eveyn Blanks says
I am making one tomorrow... I did bake in water bath ... maybe unlatched it too soon..
thank you
Laureen King says
Hey Eveyn, not sure what your question is, but yes let cake cool before unlatching from springform pan.
Linda says
I have been making several cheesecake lately and I can't wait to try your recipe. It sounds scrumptious.
Laureen King says
Hey Linda, isn't cheesecake just the best, love to hear back after you try this recipe. Have a great day.
EvelynBlanhs says
hu. Best cheesecake ever. What is caking time if I'm banking in the 4" springform pans? Thank yiu
Laureen King says
Hi Evelyn, I have never baked it in 4 inch pan so I can't really actually tell you what the cooking time will be.
Angela says
I got a 6" springform pan because I make a lot of cheesecakes (coconut cream one yesterday for my sister, came out awesome!) but finding recipes for a small pan is difficult!
Laureen King says
Hey Angela, the coconut cream sounds wonderful. Sorry can't help with 6" pan recipes.
Lin says
I would love the recipe to the coconut cream cheesecake. Would you mi d posting?
Marta says
I baked 4 of the 4" size and the time was almost 2 hours. When u see it's starting to turn light brown on the top check to see if it's done I usually could tell by the smell. Hope this helped
Carmen says
my cheesecake is taking much longer that 2 hours to cook!!?
Laureen King says
Hey Carmen, a few factors could affect baking time, oven heating to correct temperature (check with an oven thermometer) convection oven vs regular oven (cook time will be longer in regular oven).
Hannah Povey says
Hi
Is the 300 degrees in celcius or farenhiet?
Laureen King says
300 degree fahrenheit Hannah
Divya says
Hi,
My cheesecake batter split after I added the lemon juice, is that how it's supposed to be ?
Laureen King says
Hi Divya, I have never had that happen so not sure what could have went wrong. Did you add the eggs one at a time and blend in completely before adding lemon juice. Also did you mix batter immediately after adding lemon juice.
samantha bellecomo says
What is the cooking time in a regular oven? I didn't see you used a convention until I started reading the comments, after the cake was already in.
You might want to add that to the notes. It's very important!
Laureen King says
Thanks Samantha, I added that to recipe notes. How did your cheesecake turn out?
Nona Bannon says
I have cooked this about 15 minutes over your time and it still is not slightly brown. Any suggestions?
Laureen King says
Hi Nona, I would suggest turning oven up to 325º, sometimes oven temperatures vary and type of oven (regular vs convection) can make a difference. Cake will set more after it is fully cooled. Hope it turns out, I've never had a problem with it so please let me know.
Amanda says
Great recipe. Is it possible to fold in some melted chocolate to make chocolate cheesecake here?
Laureen King says
Hi Amanda, I have not used chocolate in this recipe, so not sure how it would turn out. Sorry not much help with that one.
Zahra says
Hi pretty sure this is too late, but I don't have a springboard pan is it still possible to make without it??
Laureen King says
Hi Zahra, you won't be able to remove the cake if not using a springform pan and slice pieces very well.
Christine says
i just made this and it came out superb
Laureen King says
That is terrific Christine, thank you for letting me know.
Dina says
this cheesecake looks amazing! I also made the move to WP and I know how you feel! Your site looks great:)
Laureen King says
Thank you Dina, I certainly like WP, a bit of a learning curve, but well worth the change.
Samantha says
Hey! I have a quick question....would I be able to add chunks of cookie dough to this with no issue?
This looks so amazing & creamy!!!! I don't want to ruin it, but I do want a little extra umph for a party coming up!
Laureen King says
Hey Samantha, I can't really say if that would turn out, I would suggest giving it a try before you make it for the party. After all you can never eat too much cheesecake.
Amy says
I've made this twice now. So amazingly simple and absolutely delicious! It's huge, so you have to use a nice big deep pan...Thanks for this fantastic recipe!
Laureen King says
Amy, appreciate the comments, so happy you enjoyed the recipe!
Sylvia says
Love your website. Pictures are beautiful. I want to commend you for answering the comments and offering further clarification, motivation and encouragement. I love cheesecake, but have never made one. I will make this and let you know.
Laureen King says
Sylvia, thank you so much, so very nice of you to leave such kind comments.
Amanda says
I made this for Thanksgiving, and it got rave reviews. We had someone bringing gluten free pies, and I wanted to make something naturally gluten free. I made it with vanilla extract because I hadn't used the pods before.
Laureen King says
That is terrific Amanda, glad you and your family enjoyed the recipe.
Martha says
I am getting ready to make this tomorrow. I only have a large convection toaster oven so I do not think I will be able to put the springform pan in a roasting pan for the bath. How does that change the cake?
Laureen King says
Hi Martha, I really don't think this cake will turn out well in a toaster oven.
Smo says
What a huge fail, my cake expanded over, cracked and collapsed, meanwhile it's still jiggly in the middle and it's been baking for almost 3 hours.
Now that I've reviewed some more recipes I wonder if 2 tbsp of corn starch is enough? And 5 eggs and 2 cups of sour cream seem like too much wet ingredients. Shame, but I don't think I can serve this.
Laureen King says
I am so sorry to hear that. I have never had a problem with the cake and had many people try it with great success. A couple of things to help me figure went wrong for you. Did you use a 10 inch springform pan. (I think most of them are a standard height) Were your ingredients at room temperature? Another factor could be the oven temperature being off, this happened to my oven once, I had to get it recalibrated as it was 20 degrees off.again so sorry it didn't work out for you especially at this time of year
angela zira says
I sell appliances and you should never use convection mode for any thing that you want to rise. It moves the air too much and disturbs the rising.
Laureen King says
Hi Angela, I have been baking using convection, including this cheesecake, and have never had a problem with rising. I'll have to test this out to see if I find any difference.
Bonnie says
Looks wonderful! Do you know what adjustments I might to make for high altitude (7,000 ft)?
Laureen King says
Hey Bonnie, I have no idea, you'll have to google search that one.
Heather says
This was AMAZING!!! I have never made cheesecake before so I was a little nervous especially with the water bath technique! But your directions made it so easy! It was perfect!!
Heather says
Also I have a regular oven so my temp was at 325 and it still worked out!!
Laureen King says
That is fantastic Heather, so glad the recipe turned out for you.
Laureen King says
Heather, really appreciate the feedback, enjoy the cheesecake, wish I had some right now.
Danita Day says
Is the oven time for a convection oven? The comments are confusing. I don't see any mention of convection in the recipe
Laureen King says
Hi Danita, sorry for taking a while to respond. I was away on a humanitarian trip to Mexico. I have a convection oven which I usually bake in. If you don't have a convection oven the baking time may be slightly longer.
Danita says
Thanks for update. You replied quickly. I'm not sure if convection is the standard in Canada, but I would recommend noting that the recipe bake time is for a convection ovens to help others. Unless I missed it somewhere but I looked several times and couldn't tell. Bake time in a regular oven was closer to 3+ hours at 300 degrees. I just discovered your site and love the mix of cooking and art. You are very talented.
Laureen King says
Thank you Danita
Jennifer says
I made this cheesecake last night and it was perfect. The whole family loved it. 🙂
Laureen King says
That is wonderful Jennifer, thanks for letting me know.
pam says
What size springform pan is used
Laureen King says
I used a 10 inch springform pan. Just make sure it is not a short one as cake rises quite a bit.
Judy says
Thank you for a delicious recipe. This cheesecake is oh so yummy, and melts in your mouth. My cheesecake did not brown at all on top due to the water bath - not sure I like the color as It's yellowish. How could I get it to brown a little?
Laureen King says
Hi Judy, you could get the top to brown a bit by turning your oven to broil for the last few minutes of baking. You would have to keep a very close eye on it so it doesn't scorch and burn. I have a convection oven and that does tend to brown the top of my baking a bit more.
Judy says
I also wanted to ask if this cheesecake can be frozen - thanks.
Laureen King says
Hi Judy, I'm not going to be much help here as I've never froze this cake before, so can't guarantee the outcome. But as far as I know cheesecake freezes well.
Sheila says
The cheese cake turned out perfect! Loved it, thank you!!!
Laureen King says
That is terrific Sheila, wish I could share a slice with you.
Alice @ Hip Foodie Mom says
now that's a cheesecake!! Stunning!
Laureen King says
Thank you Alice, I enjoy checking out your blog http://hipfoodiemom.com
Robin says
Hi, my cheesecake is in the oven now. Is there a method to removing the cheesecake from water bath. I've made cheesecake before but never used water bath. Thanks!
BTW this is a birthday present for my girlfriend.
Have a great day!
Laureen King says
Hey Robin, I always get my oven mitts a tad wet on this one. I tried really large tongs once and almost dropped the cake. Hope your girlfriend enjoys the cake. Remember its best refrigerated for a while to set properly. I like to make it a day ahead.
Megan @ MegUnprocessed says
That makes one pretty cake! I love the height!
Laureen King says
Thank you Megan, love you taking the time to drop a comment!
Super Curious says
Hi! I am searching for the perfect cheesecake recipe, nice and tangy, without being overpowering. I was wondering if you could tell me... Does this cheesecake have a nice tangy taste to it, or does it taste more like a vanilla-y cheesecake? By "vanilla-y" I mean no tang, just sweet and cream cheesy? Super curious! Found your recipe on Pinterest, thanks so much!
Laureen King says
I would not consider this a tangy cheesecake, sorry I can't help you with finding that recipe, I don't know of any that I could recommend.
Serena (Serena Bakes Simply From Scratch) says
So stunning! It looks deliciously light! YUM!
Laureen King says
thank you Serena, love your blog!
Phyllis says
I went precisely by your recipe. My cheesecake is not very tall and it is dense. I did everything the recipe asked me to do. What went wrong.
Laureen King says
So sorry Phyllis the cake did not turn out as expected for you. I can't begin to guess at what went wrong. Were all the ingredients at room temperature before you started? I have had many people try this recipe with excellent results, so I do hope you try it again.
Wanda Lopez says
I am so making this cheesecake. My daughters' birthday is this Sunday and she loves cheesecakes. Thanks for the recipe.
Laureen King says
that will be a special a treat for her
Steve says
Second go at your recipe. first time came out perfect, cooking time was about 20 minutes longer in my oven. my compliments on your website and you responding to comments. this recipe is now my only cheesecake recipe because if I follow it to the T it wont fail.Thankyou
Laureen King says
That is terrific Steve, I am so glad you enjoy my recipe and my website. I really appreciate the comments.
Laureen King says
Thank you, you made my day, love when someone tries one of my recipes and they really really like it!
Elvina says
Hi Laureen,
Thank you for sharing the recipe, baked it last night, taste amazing!
Cake is creamy and no cracks!
However, looking at your pic, the cake looks somewhat 'fluffy' which is what I am looking for. Wondering if you know how to achieve this?
Thanks!
Laureen King says
Hi Elvina, I would definitely say the cake is more creamy. Might just be the photo makes it look fluffy, but the texture is creamy without being heavy. The cake is also taller than most cheesecakes.
Keyvan says
Hi
I just made it, This was an incredible recipe and the cheesecake was even more so. Now I'm wondering if i cut the ingredients in half, how does that affect the time it has to be in the oven?
Again, thanks for sharing the recipe.
Laureen King says
Hi Keyvan, I have not tried to 1/2 the recipe, so you may have to experiment if you do. The dept of the pan will factor into the cooking time. If you use the same dept of pan, just smaller, I am guessing the baking time would be close to the same, maybe a bit less.
jen says
The cake looks fluffy and perfect!
Laureen King says
Thank you Jen
Kaleigh @ Lively Table says
Oh my Maureen! This is fantastic! My favorite dessert has always been cheesecake, but only the tall, plain New York style and only homemade. My mom used to make it for my birthday every year. Your recipe definitely fits the bill. Thanks so much!
Laureen King says
That my favourite as well, just plain creamy cheesecake, thanks Laureen.
Laureen King says
Thank you Beverley, I LOVE your cupcakes, so many great recipes!
Renee says
Your cheesecake looks amazing! It also reminds me that it has been years since I've made my mom's cheesecake recipe. I think now I'll need to do a side by side taste test 🙂
Laureen King says
Love to know the results of your taste test Renee.
Megan @ MegUnprocessed says
The cheesecake is beautiful! Love the height of it 🙂
Laureen King says
Thanks Meagan, it is one of my favourite cheesecake recipes!
Ginggay F says
Your cheesecake looks so good!
How will I remove the cheesecake from the bottom pan? I wanted to give it as a gift
Thanks!
Laureen King says
Hi Ginggay, I've always been scared it would fall apart removing the bottom pan, so I haven't tried it. If you want to try, it might be best to have a graham crust base.
Ginggay F says
🙂 ok thank you very much!
Debra says
Hi Laureen,
I made this cream cheesecake yesterday and I have to say it was awesome. I never was a big fan of cheesecake, but my husband found it on facebook from a friend who posted it. He can not have any gluten so when he say the recipe and found out it was crust free and all ingredients where gluten free he ask me to make it for him. He went to kroger's sunday and got all the stuff needed. I just ate piece and thought I was in heaven. It is awesome. I only had an 8" in springform pan and realized there was going to be enough mix for 2 cakes. I used a regular 8" cake pan and lined the inside with non-stick foil. Non stick is very easy to mold to the pan than regular foil, but I was not sure how it would work so keep my fingers crossed. I have a regular gas oven and it took about 2 3/4 hours to cook. Since I could not put them both on the same rack I very carefully reversed the cake after about 40 minutes or so & thinking I would mess them up for sure doing this. When done I took them both out and waited on them to cool and placed in the frig to get cold. I took the one in the cake pan out first and it lifted out perfect and the foil came off with no sticking except for just a tiny bit on the bottom. I left the springform pan in the frig til after we ate dinner. At this point my husband was dying to have a piece since there aren't many gluten free desserts available and they usually are not good. I unhooked the pan and it came off perfect. I left the bottom on and when I slice the first piece it came out perfect. And my husband loved, loved it so much he had a second piece. Topped it with canned cherry pie filling. Thank you Laureen for sharing this recipe. I'm sure I will make it often. We have a family reunion next month and this will definitely be on my list. I'm to try making it in a large casserole dish using the non stick foil. Wish me luck. Thanks again, Debra
Laureen King says
Hi Debra, that is awesome. I really appreciate you taking the time to comment. You made my day with the great feedback on the recipe. So glad your husband enjoyed it. Have a great day.
Maria says
Hi Laureen,
I just took the cheesecake out of the oven and can tell you that it is beauty!! Immediately after it finished baking it was quite tall and was about an inch above the rim of the pan. I let it cool for an hour during which time it dropped about an inch. It didn't crack, and like I said, it's beautiful. I'm just curious as to why the height changed so drastically during the cooling period. Still, I can't wait to taste it. I baked mine in a water bath with both foil and a turkey-size over bag over the bottom of the springform pan.
Laureen King says
Hi Maria, the cake drops a bit but not usually that much, not sure why this happened
Marta says
I made this cheesecake several time and it's amazing. Thank u for sharing this recipe. I read some of the comments regarding the time it should be in the oven. I leave it for
2 1/2 hours then I shut my oven off and I leave it in the oven for another hour and it comes out perfect. All my friends and family are in love with this cheesecake. I leave all my ingredients out over night and start to make it in the morning. This helps make the mixture nice and creamy. I also did it with a cookie crust and a cake crust and they all came out amazing. I wish I could post pictures. Laureen I do have a question if I wanted to make a 7" cake only should I use half of every ingredients to make it?
Laureen King says
Thank you Marta, Cheesecake is the ultimate dessert isn't it. About the 7" cake, I'm not too sure as I haven't tried to half the recipe, so I can't guarantee it will turn out. Sometimes recipes are funny that way. I may half to give it a try, that will save me from eating too much. Let me know if you try to 1/2 the recipe.
Shanna Humphries says
Would this freeze well?
Laureen King says
Hi Shanna, generally cheesecakes freeze well, but I have not tried freezing this recipe. It never lasts that long.
Debi says
Since being in New York City last year, indulging on authentic New York cheesecake (and falling in love with it), I've wanted to make one. I found your recipe and made it last night. I followed your recipe to the letter. Baked in a regular oven for 2 hrs, 15 minutes. Browned beautifully! Cooled it, wrapped it in Saran and chilled it all day. We just cut into it and O=M=G!!!!!!!! FABULOUS! Exactly like NYC! Thank you for having such an awesome site and for answering questions, it's extremely helpful and appreciate! This will be a go to for me going forward! Cheers!
Debi says
"appreciated"
Laureen King says
Awe Debi, you're the best! That is quite the compliment coming from someone you has had the pleasure of experiencing New York Cheesecake in New York! I hope to do that one day!
Dale says
Question........ Did your Cheesecake crack on top? Another question...... How do you stop a cheesecake from cracking? What is the reason for the cracking?
Laureen King says
Hi Dale, no my cheesecake did not crack on top. Did you bake it in a water bath?
Dale says
I have tried many Cheesecake recipes! And this one looks like the simplest! I am going to try this one real soon! Probably for my birthday next month! I love Cheesecake on my birthday! 😉
Laureen King says
wonderful Dale, hope you enjoy it!
Delilah says
Ahhhhh I just made this it's beautiful I can't wait till it cools. Flawless recipe 🙂
Laureen King says
I hope you enjoy it, my family devours this cake!
Delilah says
I just made it again today with a crust and raspberry swirl omgawd? flawless again this recipe is perfect I can't thank you enough ?
Laureen King says
Wonderful Delilah, the raspberry swirl sounds awesome!
Valerie says
THIS is the best cheesecake recipe EVER! I just enjoyed my first piece. I have to hold myself back for another!
Laureen King says
So glad you enjoyed the recipe, don't hold back have that second piece, ha ha.
Donna Skidmore says
I have never made a cheesecake in my life before but I've been staring at this page for the past several weeks and I can;t stand it any longer, Tomorrow is the day!!!! I can't wait for a slice of this heavenly looking thing!
Laureen King says
Hi Donna, hope you enjoy the recipe 🙂
Joann Knake says
I'm making today. I'm very excited with your site. First time here. I will be back. Thank you
Laureen King says
Awesome Joann, hope you enjoy.
Carol Russell says
I've made this twice now used graham cracker crust and topped with cherries and I have never received so many compliments. I was asked to bring another one Sunday to church, and it's not pot luck!
Laureen King says
Hey Carol, that is so great to hear, thank you very much for taking the time to drop me a comment 🙂
Jealith says
Love this recipe! I have a couple of tips for people making cheesecake. 1. you can put a layer of parchement paper on the bottom of your sprinform pan before locking the two pieces together. I just tear off a square of paper, place it on the pan bottom piece , lock the two pieces together, then trim. That way you can slide your cake right off the pan without a problem. 2. To make sure you don't get a leak when you do a waterbath, after wrapping in foil place your springform pan into a roasting bag or crockpot liner. That keeps your foil from leaking, just trim the top of the bag down to the top of your pan so it doean't fall into your cake batter. I love making cheesecakes and this recipe is different from my others. I will be trying this one very soon! Thanks for posting.
Laureen King says
some great tips Jealith, thanks 🙂
virginia says
Sorry for the question, I'm a bit confused if 300° degrees are Fahrenheit or Celsius.
Thank you for the amazing recipe! I'll do it tomorrow for my boyfriend.
Ciao from Italy 🙂
Laureen King says
It is 300º fahrenheit, enjoY!
Aliseea says
Is it possible to convert this recipe for an 8 inch springform pan?
Laureen King says
Aliseea, unless I tested it with reducing ingredient ratio I can't guarantee how it would turn out using a 8 inch pan.
Aliseea says
Okay, that's fine 🙂
Also, do I have to put it in the water bath? Or can I place the water bath under the pan in a separate rack?
Thanks for your time!
Laureen King says
Hi Ailiseea you have to bake the cake in the water bath, do a search on youtube is best to get a great visual to make sure you do it correctly.
Veronica says
Really really gorgeous cheesecake, glad I found you
Laureen King says
Thank you so much Veronica!
Elena says
Love this cheesecake and have made it multiple times with great success. My only issue is it is so soft and creamy that it is difficult to cut and tends to stick to the knife so that one can't get a nice clean slice..any suggestions?
Laureen King says
Hi Elena, have you tried using a serrated blade knife? As well run the knife under hot water, dry then before it has a chance to cool cut the slice of cake. Repeat for each slice.
Linda Brown says
Cut it with dental floss.
Laureen King says
What a great tip Linda, thanks!
Kathy says
This cake looks just like the one my grandmother use to make and unfortunately we never found her recipe. I can not wait to try it. I do have one question. What type of roasting pan for the water bath? Is it the big blue kind with a lid or the smaller one with a rack. I know common sense answer will be coming and I will kick myself, but I just want this to turn out perfect. Thank you!
Laureen King says
Hi Kathy, I use a roasting pan like this one, with the rack taken out.
Roasting Pan
Lois says
Very nice looking! I wish there was nutritional facts already but I guess I can figure it out. I like that it is crust less. Thanks for sharing.
Asta says
It looks delicious...:) BTW, is that oven temperature in celcius or fahrenheit? I fugured it must be fahrenheit, otherwise it would get burned during 2 hours baking time...lol Am i right?
Laureen King says
Hi Asta, yes temperature in Fahreheit.
Theresa says
If I choose to add a crust should I still butter entire pan?
Laureen King says
Hi Theresa, yes I would butter entire pan.
Helen says
My first time making cheese cake & everyone loved it. It turned out so pretty no crack but the top was a little brown. Should I have added more water to the pan while baking? This recipe is a keeper! Thank you so much for sharing this recipe.
Laureen King says
Hi Helen, glad you enjoyed the recipe. Sometimes oven can vary and perhaps that caused your cake to brown a bit more than you would like. Next time I would try tenting foil wrap on top of cake when you see it is getting browned to your liking. The foil should be loose and not touch the cake at all.
Lily says
Would this work in a 9 or 10" springform?
Laureen King says
Hi Lily, a 9 inch would be too small, a 10 or larger is needed.
CJ says
Hi, just a question regarding how to get a high cheesecake. I had a cheesecake from a chef in St. Louise, IL. It was, I swear, six inches high! It was really cheesy. What's the test difference between one using just cream cheese and one using sour cream or mascarpone? Does one combo rise more than the other? Hoping you can help me.
Thanks CJ
Laureen King says
Hi CJ, those are great questions. I know this cake doesn't get six inches high. I wish I had that recipe to try. I have not tested using mascarpone, but I have bake cheesecakes without the sour cream and they don't rise as high.
Sandra says
Hi I just made this recipe with a 9" × 3" springform pan and it turned out great☺
Thank you so much for sharing this recipe!
Laureen King says
Thank you Sandra for trying the recipe, so glad you liked it!
Celeste says
How long does the cheesecake last before going bad? It's very delicious but it's a lot lol.
Laureen King says
Hi Celeste, the cheesecake should be good for 5 days in the refrigerator. Cheesecakes should also freeze well. I just made one last night, so I am going to cut into individual slices, wrap tightly in plastic wrap, then place in freezer bag. Mine has never lasted long enough to freeze, so this will be a test for me.
Marge says
This is my first time making a cheesecake like this and it turned out fantastic. The texture was creamy and the taste was phenomenal..I am so proud of this endeavor! Thank you for the recipe.
With much appreciation, marge
Laureen King says
Wonderful Marge, I just made one yesterday and the family is devouring it.
Laurie McNeil says
I made this recipe two nights ago, and it is superb! I made it by step by step and it is a no fail recipe. I have shared with so many friends that were really impressed with it. Thanks for sharing this recipe. It will become a staple for parties.
Laureen King says
So did I Laurie, in fact I'm enjoying a slice right now! lol
Yasmeen says
Hi can i use 50 % less fat sour cream here ??? Does it affect the texture and taste ??
Laureen King says
Hi Yasmeen, I have not tried the recipe with 50% so unfortuneately I am not sure.
Katy says
I usually make my grandmother's German cheesecake,but today I'm going to give this one a try. I can't wait to see how it will turn out! I'm going to be using your shortbread recipe for the crust and I'll be back to let you know how it turns out. Cheesecake is my absolute favorite desert!
Laureen King says
I've never used my shortbread recipe for the crust, so please let me know how that turned out. thanks.
Carmen says
I made this cheesecake. It tasted wonderful. The texture was good. Unfortunately I didn't wrap the foil properly and water got in the pan so the bottom was a little wet. That's one is on me. Can't wait to try it again. Thank you for sharing.
Laureen King says
Been there, done that, as well Carmen. The cake still seems to take awesome though.
Callie Gibson says
Hi Laureen! This looks amazing! I've never made a plain cheesecake, but I'm excited to try. I think I am going to add a crust though. Do you think it would make the cake overflow? Thanks!
Laureen King says
Hi Callie, just make sure you use a 10 inch pan.
Caitlin says
Almost finished baking and just realized I forgot to add the lemon juice! Will it be a total fail?
Laureen King says
Hi Caitlin, it shouldn't make a big difference, just won't have that bit of tangy flavour to it.
C.Stellingwerf says
I just finished baking this cheesecake. It is cooling now but I couldn't wait to tell you how beautiful it looks... it is flawless!!! I am soooo pleased with it! No cracks, beautiful color and smells so good! I'm waiting to determine how good the texture really is but, based on appearance, it looks perfect! I know I'm gushing! Thanks for a great recipe. Your new Dutch fan in the Netherlands!
Laureen King says
Thank you C, I hope you enjoy it 🙂
Robin says
Ok, what did I do wrong? I've been making perfect cheesecakes for the last 50 years. Never did one in a water bath. Saw this, I'm from NY, it looked awesome and my granddaughter loves cheesecake. Tried it. Followed recipe to the letter. Even put oven on convection. It hardly rose. It was not as sweet as we are accustomed to and I had to keep it in the oven for almost 3 hrs. Top was not as brown as photo. HELP!!!
Laureen King says
Hi Robin, very sorry the cheesecake didn't turn out. I've had many people try the recipe with great success.
I really wish I could help you figure out what went wrong, but without going step by with you, its so very hard to figure out went wrong
Stephanie Durham says
I followed the directions to the T, it does it taste like cheesecake, it tastes more like a custard? Idk what I could have done wrong. ?... So disapointed. But thank you!
Laureen King says
Hi Stephanie, I am so sorry the cake didn't turn out for you. Many people have made it with great success, so I would really like to help you figure what went wrong. With 4 8oz blocks of cream cheese it should have great cheesecake flavour. Have you doubled checked the exact measurements in the ingredient list. I can't tell you how many times I've messed up that way with a recipe. The other thing may have been over mixing.
Mega says
My cheesecake turned out perfect!!!!!!!!!! Thank you for the recipe! Happy Thanksgiving Day to you and yours.
Laureen King says
Terrific Mega, thanks for taking the time to leave a comment, appreciate it. Happy Thanksgiving to you and your family.
Barbara says
I just made the cheesecake and it's perfect! I'm so impressed. Thank you. So creamy too!
Laureen King says
thank you Barbara
Anna says
Hello Larueen! I just wanted to say thanks for providing the cheesecake recipe. I have made this cheesecake once before and everyone loved it and it turned out great. Then I decided to make it again the following year and for some reason it did not turn out the same and I was wondering if you could give me some advice about what may have been the reason. This time around the cheesecake tasted very sour like I had used too much sour cream but I only used the required amount of 2 cups. Also it wasn't as tall as it was before. Any help would be much appreciated! Thanks!
Anna says
Also I didn't realize until later that I had used 1/3 fat cream cheese. Could that have been why there was only a sour cream flavor?
Laureen King says
Hi Anna, if the low fat cream cheese was the only thing you did differently I'm guessing that is what altered the flavor. Have a very Merry Christmas
Maria says
I make this cheese cake all the ti.e it's the best ,my grandson who is 5 tells to please make it over and over we enjoy it very much. On holidays this cheese cake needs to be one of the desserts . Thank you for recipe
Laureen King says
Thank you Maria, have a wonderful 2017
Diane Richards says
I made this cheese cake for the first time today. Since I don't have a convention oven, I baked it for three hours, that's when the top turned a lovely golden brown. However, when I took the surrounding part of the spring form pan away from the sides, it was so mushy. I have it in the frig and hope that it firms up as the ingredients are not cheap and I would love to have a taste of this cake, it looks great so hopefully it will work out.
Laureen King says
Hi Diane, did you remove the surrounding rim before cooling completely in the refrigerator?
Kelly says
Hi, I love strawberry cheesecake and yours looks like the one that I love, I want to try to make but I would like with glaze over, any advice?
Thanks,
Laureen King says
Hi Kelly, my husband loves strawberries and sauce over his cheesecake. I usually just buy the frozen containers of strawberries or raspberries packed in a light syrup, then spoon over his slice. (not the whole cake).
Christina says
Hi! I just got the cheesecake out of the oven and it looks great. It has dropped a little since cooling. My question is is there a secret to knowing when its done? I went by the browning on the top. I have a regular oven and baked it for 2 hours and 5 minutes. It has a nice browning on the top, I just wasnt sure if it was done baking? Any secrets as to knowing when its completely done? This is my first cheesecake, so I dont have much experience in knowing how to tell if they are done. Thanks in advance
Laureen King says
Hi Christine, here is a great video that shows how to check if a cheesecake is done. Make sure you cool completely in the refrigerator. I always find this cake is best cooled over night. Here the video link https://www.youtube.com/watch?v=XkwbSGEczHQ
Kevin DeLong says
Do you bake it on 350 or 375?
Laureen King says
Hi Kevin, as the recipe indicates you bake it at 300º enjoy!
Analiz says
What is the purpose of the lemon juice? Can it be omitted? What can I use as a sustitution for the sour cream? Thanks in advance.
Laureen King says
Hi Analiz, lemon juice adds a hint of flavour and for this recipe there aren't any substitutions for the sour cream.
Analiz says
So I can omit the lemon juice? Can I bake it without the water bath?
Laureen King says
Hello Analiz, yes you can eliminate the lemon juice, you can try baking it without the water bath (I never have) so the cake make crack on top.
Jen says
Could I use a square of parchment on the bottom of the pan to make transfering the whole cheesecake easier? I plan to give this as a gift packaged in a pie box. I also plan to use the oven bag method to cook. Thank you for your reply, I rarely bake.
Laureen King says
Parchment paper should work, just make sure the cake is totally chilled before trying to remove. I would suggest letting it cool in the refrigerator overnight.
Jessica says
Hi Laureen,
Thanks so much for this recipe. It's become a "go-to" for me for special occasions for my boyfriend. The man can eat a lot of cheesecake. But it's just the two of us, so I was wondering if it freezes well? I've purchased frozen cheesecakes before, but not NY style. Have you tried it?
Thanks!
Laureen King says
I have not froze this cake before, never have any leftover, but I am sure it should freeze quite well.
Vanessa says
Hi! Made your recipe last night and had a question. How tall is the cake supposed to end up being? When I pulled it out of the oven it was almost to the rim, when I unlatched the pan the cake was still the same height. But when I put it in the fridge over night, it shrunk to about half the size. I was just curious if this was normal or not. Thanks!
Laureen King says
The cake does raise quite high and I have had it shrink a bit but never to half the size. It difficult for me to guess what may have gone wrong to make it shrink that much.
Vanessa says
It still tasted amazing the consistency was there, it was just shorter. Followed the whole recipe to the T, so not sure where I went wrong. I am definitely okay with making another one to see where I went wrong 😉
Sherri Surles says
Made this amazing cheesecake and itt will be my new go to. Loved it. Thanks so much!
Laureen King says
thank you so much Sherri, so glad you enjoyed the recipe!
Ricky pearce says
Could you use artificial sweetner instead of sugar in this recipe ?????
Beverly Montoya says
Yes I used Swerve - it came out great.
Melissa says
i loved this recipe it was a big hit, but it did not cut pretty. is there a trick you suggest for when u cut it the cake makes a nice cut instead of sticking to the knife
Laureen King says
Hi Melissa, I place my knife in hot water, dry off then slice cheesecake, repeat warming knife for each slice. Hope this helps.
Olivia says
Hi! This recipe looks great! I was wondering how long you would cook the cheesecake if you were to cook it without the water bath. Thanks!
Laureen King says
The cooking time should be approximately the same. The water bath helps the cake from cracking.
Florence says
Hi Laureen
Do I use salted or unsalted butter ? If I were to make half of the recipe, what size pan is more suitable? Thank You 🙂
Laureen King says
Florence I use salted butter, and I've never halved the recipe, so not sure about the results, but if you were to try I would use and 8 inch round springform pan.
Teri says
I followed recipe exactly all items were room temp n blended 2 minutes but did not rise much at all, still looks n tastes great tho. I google my question n it noted that it's not supposed to rise much? Tips for next time please? Thank u, awesome recipe!
Laureen King says
Hi Teri, my cake usually rises to the very top of the pan, which the batter fills to about 1 inch from top. Without seeing the cake its hard to determine how much it raised. Sometimes different ovens just bake things differently. I wish I could help you more. Maybe I'll try to add some step by step photos to my recipe post.
Analiz says
What can I use instead of sour cream?
Laureen King says
Hi Analiz, there is no substitution in this recipe for the sour cream. You may want to try this recipe instead https://www.artandthekitchen.com/brownie-cheesecake-bites/
Guinevere Heath says
I have now made this twice. Last night being my second time. I thought I had enough sour cream, but did not, I did however have vanilla Greek yogurt, so I subbed the missing sour cream for the yogurt and it turned out amazing. I wish I could share a picture. Thank you for this amazing recipe.
Shalease says
Hi Laureen, I'm just wondering, does the cheesecake have to sit in water? Will it make a difference
Sue says
I do not have a pan big enough to fit the 10" pan in for a water bath..Is it possible to put a pan of water underneath while baking??
Thanks!
Laureen King says
Hi Sue, do you have a big roasting pan (like one you would cook a turkey in. That would work. The cake has to bake in the water bath (bain-marie). Putting it underneath will have no effect. You could always try baking it without the water bath (bain-marie), but may get some cracks on top and a bit drier.
Starla says
I followed the recipe to a T ,did the water bath, never opened the oven, and my ingredients were ALL at room temp , but when my timer went off and I opened the oven I had a huge crack in the center. Not sure why this happened?
Laureen King says
Hi Starla, I have not encountered that myself so I hope to be able to figure this out with you. Firstly was is a 300ºF oven? Sometimes oven temperatures are off and this can result in overbaking the cake which is usually the most likely cause of cracking.
carmine Indindoli says
Thank you Laureen,
Been baking cheesecakes for 35 years, after I quit Brooklyn it was a major goal in my life to learn to bake 'em so I can get my fix each year. I will bake your cake tomorrow. Your recipe is like the one I have been using and I must say the photos convinced me to bake it your way.. The only differences between what recipe I have been using and yours are: I butter pan and then dust pan with powdered sugar, which I won't do this time; and my recipe has no butter in mix, however i will go with your recipe 100%.That is a gorgeous looking cake, with that amazing top cooked color. I can taste it from the photos!!!
Laureen King says
Hi Carmine, wow I would love to try one of your cheesecakes. I hope you like this recipe and I would love any feedback you have. Enjoy!
Cathy says
I'd like to make as cupcakes, any guesses on how long a cupcake version would need to bake for?
I made this recipe last weekend to take to a friends and everyone loved it! They requested I make this weekend for Easter / Birthday celebrations.
Laureen King says
Hey Cathy, cupcakes sound like a great idea, I truly would be guessing at bake time, but I would keep checking after 30 minutes. Let me know how you make out.
Cathy says
I ended up making the full recipe and taking 12 cup cakes out since I knew my sister wasn't going to be able to wait for the full cheesecake tomorrow 🙂 . I cooked the 12 cup cakes in a water bath, along with the rest of the recipe in a regular springform pan. I ended up cooking for 1 1/2 hours and towards the end I was just trying to get them brown.
If I did this again next time I would cook the cupcakes in a second oven I think they would have browned if it wasn't for the full size cheesecake also baking in the same oven. I would probably also only take 6 hour for "tasters" for those who can't wait. 12 was a little too much batter. They taste delicious, though just wish they looked prettier :). Great recipe
Laureen King says
Thanks for the update Cathy, I am going to try making cupcakes. I also have 4 small size springforms pans I might give the recipe a try in.
Judy mechelke says
Have made this twice, I did make a crust. It was excellent. The second time I doubled the lemon juice, that's just my preference.
Laureen King says
Thank you Judy for taking the time to leave a comment. So glad you enjoyed the recipe.
Kallie says
I was so excited about this recipe, but unfortunately mine burnt! I followed the recipe exactly and my oven is normally spot on when it comes to temperature and cook time. Please help!!!
Laureen King says
Hi Kallie, sorry this happened to you. I have never had this happen to me, nor anyone who has tried the recipe. Did you bake in 300º Farenheit and also in water bath?
Kallie says
Yes I did. Or at least I thought did? I must have set it to a higher degree. Which is most likely the case after reading all of the reviews! Looks like I will just have to try again! 🙂 thanks for the reply!
R. Swanson says
Made this today and it was amazing rich, creamy, smooth and not too heavy. I didn't have sour cream so I substituted plain yogurt and it turned out wonderfully. Thank you for putting it out there for the public. This recipe is definitely a keeper!
Laureen King says
Thank you R Swanson for taking the time to drop me a note. I'm thrilled when people try my recipes and enjoy them.
Emilie says
Hi there, thanks for sharing your recipes. I followed the directions exactly (except I only had a 9 inch pan, so i just didn't use all the batter) and it came out of the oven beautiful--just over the edge of the pan, no cracks, golden brown. But as it cooled, it fell to about an inch tall. I'm surprised all the ingredients could fit in such a small space! Any guesses as to what happened? I have an old gas stove that cooks moist--I wondered if the bath was just too much.
Thanks!
Laureen King says
Hi Emilie, the cake will fall a bit, but shouldn't that much. Sometimes ovens can certainly affect how things bake. I hope the cheesecake still tasted great.
karen fazio says
me and my husband are cheese cake lovers. i made 1 for the 4 of July..i used sour cream for the 1st time and it was so creamy..i also put the zest of a whole lemon mixed in last...i also made a mistake and used vanilla butter &nut flavoring but also added 1 teaspoon of vanilla..we love to top it with canned blueberries...i like any fruit topping my hubby like blueberry the best..he says my cheese cakes are better than his moms..she is an amazing cook..she from Germany and does sometimes make authentic German food..thank you for this recipe..i will try this recipe..soon...take care and keep posting lovely and yummy recipes..
Laureen King says
Thats quite a compliment from your husband saying your cheesecakes are better than his Mom's. Hope you enjoy the recipe Karen.
Elizabeth says
I don't like sour cream
Is there something else that I can use
Laureen King says
Hi Elizabeth, for this recipe I'm not sure if there would be any substitutions that would give the same results.
Lillian says
What it be ok to use Splenda in place of sugar?
Laureen King says
Hi Lillian, I have not tried this cake with Splenda. I know splenda does bake differently than sugar, so unsure of the outcome. Let me know if you decide to try it.
Lillian says
Thanks I will, looking for a low carb version and without the crust thought it sounded perfect. Thanks for sharing, I look forward to trying it.
Beverly says
I made this with Swerve brand sweetener (measures like sugar) and it worked perfectly. Also didn't spike my husband's blood sugar.
Eileen Snider says
I am always looking for the perfect cheesecake recipe. I'm sure this is it, but I can't figure out one problem I had. Right size pan. All ingredients room temperature. Water bath...I used a convection oven, but mine did not raise high like I was hoping. What else could I have done incorrectly? It looked like it was going to be perfect, but when it cooled, it was the same old size they always are. It was a beautiful golden brown on top. ??????
Laureen King says
Hi Eileen, too bad you didn't take a photo so I could have seen it. The cake will drop a bit once cooled, but should still be higher than most cheesecakes. Sometimes oven temperature can affect baking. I'm sorry I couldn't be more helpful. I hope it still tasted great.
Eileen Snider says
Actually, it was much lower than my usual cheesecakes. I am weirdly surprised because Inhave some great cheesecake recipes which have never failed. I was so looking forward to this, but I made it again & to no better avail. Really bummed about it. All the great replies! And I can't figure out the problem. I just got my oven in November &!I keep a thermometers in it. No problems with anything else I've baked. I just can't figure this one out. Anybody, ANY ideas? Yes, everything was room temperature.
Thanks!
Laureen King says
Hi Eileen, I'm stumped. You sound like a very accomplished baker I for the life of me can't figure out what happened. Mine usually rises to the point where I worry it will overflow and lowers somewhat after its cooled. Last time I made it I took step by step photos so I better get those added. I do appreciate you trying my recipes.
priyanka says
could you please confirm the depth of the 10" spring-form case tin? I read a comment here that states the pan needs to be deep so would like to confirm before i bake it
Laureen King says
Hi Priyanka, I think most springform pans come in 3 inch high depth. I measured mine and thats what it is
Jen says
I made this cheesecake...was delicious. Only problem was it didn't rise alot. Did I do something wrong?
Laureen King says
Hi Jen, it should have raised higher than a normal cheesecake so not sure what happened. Sometimes its the way our oven's bake or even over or under mixing the ingredients. Were ingredients at room temperature? I hope the cheesecake still tasted great.
Michelle says
Will this keep well? If I make it the day before an event and keep it in the fridge will it still be yummy and fresh the next day?
Laureen King says
Hi Michelle, this recipe is best made the day that gives it time to cool and set well. Enjoy!
Michelle says
Meaning I should make it the morning of and not let it chill overnight? How long does it need to set in the fridge? Thanks!
Laureen King says
i would make it day before and let it chill overnight.
Robert Miller says
Hi Laureen,
I absolutely love New York cheese cake and this looked really good so i thought I would give it a try. I am a pretty good cook but have never baked anything. It is in the oven and looking really good but not beautifully brown like yours after 2 hours in my convection oven. So far it is on the second additional 10 minutes and I will check it again. It jiggles but just not evenly golden brown like yours. I hope I don't over cook it!
Robert Miller says
Hi Laureen,
When I set my convection oven to 300 it automatically drops to 275. Is that what you cook at or at 300? That might be why it took an extra 20 minutes buts still doesn't look quite like yours and isn't as evenly brown as yours.
Thank you in advance for your reply.
Laureen King says
Hi Robert, sorry I didn't respond sooner but I was out for the day. My oven is like yours and temperature automatically converts to 275º. that is what I bake it at. I'm not entirely sure why yours didn't brown as much. It possibly could be the way ovens bake. I know some folks say the top of a cheesecake shouldn't brown as much as mine do, so maybe it is my oven. I do hope it tastes great, and thank you kindly for trying my recipe.
Vee says
Best cheesecake I've made. Turns out perfect EVERY time! Thanks for sharing the recipe.
Laureen King says
Thank you Vee, so glad you enjoy the recipe and thanks for taking the time to comment.
Janet Montes says
H,i I want to make a 12" × 2 in deep cheesecake but your recipe is for a 10" so much extra of the ingredients would I need. Thank you
Laureen King says
Hi Janet I wish I could help you with this, but baking is one of those things that a lot of times require precise measurement to ensure success with a recipe. I have never made this recipe except as is.
Janet Montes says
Thank you so much I doubled the recipe and it turned out great. Again thank you for your recipe.
Laureen King says
wonderful Janet, good to know it was successful doubling the recipe. Enjoy!!
Beverly says
Laureen, thank you so much for this recipe. It was my second attempt at a real cheesecake. My first attempt was good, but not great--it was short and a little dry. So I googled "tall, creamy cheesecake" which brought me here. I was a little intimidated at the directions (water bath sounded complicated, lol) so I kept searching. But your photos were so glorious, I kept coming back to this recipe. I finally tried it this week and was not disappointed! This is THE BEST cheesecake I've ever had and I can't believe I made it! The water bath was not difficult at all. I will say that when the cheesecake seemed done, it was not the beautiful golden color of yours, so I simply turned the oven up to 325 degrees for about 12 minutes and it worked like a charm. Oh- I should mention that my husband is diabetic so I used Swerve brand sweetener instead of sugar and I can't even tell the difference. This will be the recipe I turn to for special events from now on.
Laureen King says
Hi Beverly, I am so excited that you enjoyed the recipe! I think my oven (convection) must brown things a bit more, as someone else made that comment. I've never used that brand of sweetener, but I'm glad you had success with it in this recipe and your husband can enjoy this dessert!
Kaye Curss says
I wanted to make this today, got the 3 ingredients out of the fridge to get to room temperature, greased the 10" sringform tin, put the foil around it, got my biggest baking dish out, is not big enough for the 10" tin. I have a baking tray that is big enough but not tall enough. I have a 8" Springform tin, will have to make it in that,I hope it will work out!!
Linda says
You only need about an inch to inch and a half deep Water!
KAYE CURDS says
Thanks for the response, the baking tray is not even a inch high.
All good, made it in the 8" one, it was so yummy , even hubby liked it. Will make it again for sure.
Yum Yum Yum 😃😃
Crystal says
I have been halving this recipe and using in a seven inch spring form pan, then giving the resulting cheesecake as gifts. I've also made the full size version about four times with great success. Fantastic recipe. Thank you so much for sharing it.
Laureen King says
thank you Crystal, I'm going to do that half the recipe and use a 7 inch pan. That is the perfect size of slice just for me 🙂
Lelia says
Hi, I'm looking forward to trying your recipe, it looks great! Cad I add more lemon juice , if so how many to make a lemon cheese cake?
Laureen King says
You could add more lemon juice if you like, I would personally would only double it, but it depends how much lemon flavour you want
Olive says
This cheesecake looks stunning! Would you recommend leaving the eggs at room temperature before baking? I have never made cheesecake before and would love your advice, thanks! xx
Laureen King says
Hi Olive, yes eggs should be at room temperature. Enjoy!
Danielle says
Best cheesecake I’ve ever made !! Love this recipe !!!!!!!!
Laureen King says
Terrific Danielle, so glad you enjoyed the recipe. Thanks for taking the time to comment!
Nany says
A mi también me ha encantado. Un saludo desde España
Kim says
This was my first time ever making a cheese cake and it turned out so good I am so glad I came across this recipe
Laureen King says
Fantastic Kim, I can't tell you how many cheesecake fails I had when I first started baking.
Lois Brixey says
can this cheese cake be made into a key lime cheese cake? Best cheese cake l have ever made!
Laureen King says
I have never made it into key lime so can't give you any advise on that Lois, you'll have to experiment
Risa says
I don’t have a convection oven, should I bake at a higher temperature or how long will it take with regular oven?
Laureen King says
Hi Risa, the temperature would stay the same, you may have to bake a bit longer. A Convection oven will usually make the top a bit more golden, other than that there should be no difference.
Suzanne Knutson says
Can I add a crust bottom to cheese cake ?
Laureen King says
Absolutely, a graham or cookie crust would be great.
Hollie says
I just finished baking this recipe for thanksgiving. Can't wait for Thursday! The directions were perfect. The cake looks so good. High with a brown top. Thanks
Kristen says
Has anyone tried this in high altitude??
Also, I only have a 9" spring form, will that really be a huge issue? I could line the sides with parchment a little taller?
Thanks!
Laureen King says
Hi Kristen, I haven't tried in a 9" pan, you could try lining sides with parchment.
Bev says
I am at high altitude and did not make any adjustments for it. It was perfect as is.
As far as the pan size is concerned, I think it may need a little more time in the oven since it will be even thicker than it already is.
Kristen says
UPDATE: High altitude didn't seem to change much. I added height to my 9 inch pan by lining the sides with parchment and that worked perfectly, even with my added graham cracker crust. I did have to cook it for about 2 hours and 30 minutes. I even turned it up to 325 for the last 15 or so. It never browned, but it looks beautiful. I also realized at some point all my water cooked out, and had to add a bit more. That's probably just this dry Denver air though.
I love to bake, but this is my first cheesecake, so thank you for the recipe! Can't wait to try it!
Lois Brixey says
I made it in a 9.5 by 3 inch pan. During cooking it went almost 1/2 inch above pan did not go over when it cooled went down to 3 inches.
Lenahc says
I have a question... I only have three packages of cream cheese. Would I have to reduce the measurements of everything?
Laureen King says
Hi Lenahc, I have never made this cheesecake other than using the exact measurements outlined, so I'm not much help with adjusting the measurements and having a successful outcome.
Sherri says
I made this in slab form for an office party in a 9x13 casserole (with graham cracker crust) it turned out PERFECT and DELISH. No cracks either. Coworkers said it was the best cheesecake they ever had. I'm making one as we speak for Thanksgiving in my 10in spring form. I'm praying it don't rise to much and over flow.
Laureen King says
Hey Sherri, thanks for the info about the 9x13 pan. I'm going to have to try that. Happy Thanksgiving
Sherri Cox says
The 10in spring form was perfect. At two hours it wasn't browned at all, so I bumped up the temp to 325 for an additional 10 minutes. It has a nice golden hue on the top. IT LOOKS PERFECT!!
Jamie says
Hi Laureen, This Cheesecake is Wonderful! I've never made a cheesecake before & I wanted to surprise my husband. HE LOVED IT!! I had a question on the total mixing time I should have used. I did about 2 min on Step #4 and another 2 min on Step #7. My husband thought it tasted like cheesecake from "The Cheesecake Factory" so he went an bought a slice from them for a taste, texture and appearance test and he actually said he liked your recipe best! The only difference he noted was that their cheesecake was a bit more "creamy" in texture but he actually loved the one I made better. Just curious, is there a way to make a more creamy texture? I baked it at 300 F for about 2 hours and 20 minutes (my oven isn't the best and I have to cook a bit longer than called for). Thank you so much for sharing your recipe ~
Laureen King says
Hi Jamie, how terrific. Love that your husband did the taste comparison with the Cheesecake Factory and my recipe won!. As for more creamy, there can be a bunch of factors, but some may be, were all ingredients at room temperature? It could have been the cook time as well as brand of cream cheese used. I am thrilled you tried the recipe and enjoyed it!!
Bren says
Hands down the best cheese cake recipe I’ve ever made. My family was saying wow that’s beautiful when it came out, then they had a piece and WOW is all they said. All of them loved it!
Laureen King says
Bren, I sure appreciate the comments, so happy everyone enjoyed it.
RD says
Just baked this cheesecake today!
Absolutely the best!
Smooth and creamy and perfectly-balanced flavors
Thanks!
Laureen King says
Thank you RD for letting me know. Love the great feedback!
Gloria Pinard says
Dying to make this recipe. Do you have ideas as to adjusting the recipe for high altitudes? Thanks, Gloria
Laureen King says
I don't but I would think recipe as is should work for high altitudes.
Rachel says
Wow, people ask the most ridiculous questions. Your responses are way more gracious than I could possibly be!
I've got two of these in the oven now and can't wait to try them. Thanks for sharing!
Laureen King says
Thank you Rachel, wow two at a time, impressive!
Jimmie Daigle says
Thank you so much for the New York Cheesecake recipe, it is so delicious. I read all the comments that was posted and must say , I was a little afraid to tackle this recipe, but I jumped in there and it turned out beautifully. I saw that someone had asked if they could use Splenda and you commented that you were unsure, we’ll let me tell you that I used the Splenda Blend and it turned out great. I was so proud that mine looked just like your looked.
My husband said it was better than the Cheesecake Factory. Thank you again.
Laureen King says
I'm so glad you tried the recipe, it is one of my favourites!
Jessica says
Mine sunk after baking while cooling. What did I do wrong?
Laureen King says
Hi Jessica, the cheesecake will settle a bit after cooled but should not sink. Usual causes from sinking is uneven baking (did you open the oven often when baking?) Never open oven for the first 45 minutes of baking.Did you bake in a water bath? Also overbeating the batter or too high of speed can cause air bubbles, which will cause the cheesecake to rise, then burst.
Linda says
Hi I don't have a spring from pan, so has anyone made the cheese cake in jumbo muffin pan? Thanks
Laureen King says
For best results Linda you need a springform baking pan
Linda says
Thank you I just made it in 2 smaller pans and 1 jumbo muffin pan I will let you know how it comes out.
Debra says
I'm baking this right now, hasn't risen very high as stated in the recipe. My oven must be off, it's been baking going on 2 hrs. and 45 min. and still not brown. Batter tasted good though.
Laureen King says
Hi Debra, I use a convection oven which will brown the top more than a regular oven.
Robert Miller says
Hi Laureen,
I have made this recipe 3 times and love it thank you so much. I would love to make a pumpkin cheesecake any suggestions?
Laureen King says
Thank you so much Robert, my friend at I am Baker has some great recipes. I haven't tried this recipe but it looks delicious https://iambaker.net/pumpkin-cheesecake/
Robert Miller says
Thank you so much Laureen for the recipe. I am going to use it to modify your recipe (which I like much better) and will let you know the outcome.
Robert Miller says
Hi Laureen thank you so much for the pumpkin cheesecake recipe. I like your recipe better so I will use her recipe to modify your recipe and will tell you my results and modifications if you are interested. Thanks again for replying so fast as always.
Laureen King says
Yes Robert I would love to hear back from you about adapting the recipe to a pumpkin cheesecake.
Robert Miller says
Hi Laureen, I'm back to tell you the results of turning your fabulous New York Cheesecake into a fabulous New York Pumpkin cheesecake. I simply substituted 1 15oz. can pumpkin and 1/4 cup of sour cream for the 2 cups of sour cream in your recipe. I made my own pumpkin pie spice and add 2 tsp. That is all I did and it turned out fantastic. Other then those 2 changes i made it exactly like your recipe. If you ever try this yourself please let me know what you think.
Pumpkin Spice Recipe...3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Laureen King says
Fantastic Robert, I will be trying this soon!! I'll keep you posted.
Linda says
Hi, Merry Christmas, just a quick question, I have a fan force oven do I reduced the oven 20c to 280f .
Thanks
Laureen King says
Hi Linda, are you talking about a convection oven which automatically adjusts oven temperature? I'm not familiar with fan force oven. Do you normally have to make adjustments for temperature?
Pam says
Made this cheesecake for my family for Christmas. I did add a crust. I have made others before but this was the best I have ever made. My kids thought so too. I made some cherry topping for it. I loved it plain but my kids loved it with the topping. Thank you so much for this recipe. I will be making it again! ☺
Laureen King says
So glad you and your family enjoyed the recipe Pam, cherry topping is one of my favourite toppings.
Penelope Bronsdon says
Hi Laureen,
This is my first time leaving a comment on a recipe, but I had to let you know how much my family and I enjoyed your recipe. This is also the first cheesecake I made with my new spring-form pan.
I followed your recipe to the tee, but my oven took a little longer because I don't have a convection oven. I baked it for 2 1/2 hours and I probably could have left it in a little longer to get the top totally brown like your picture, but I was afraid of over cooking it.
My father wanted an original New York Style Cheesecake without the crust for Christmas and I found your recipe and picture to be the best one to go by and I am so happy that I did. You see I'm not the cook or the baker in my family, my two brothers are, lol, so for them and my father to tell me it was the best cheesecake they have ever eaten made me so happy on Christmas day sitting around the dining room table. That was a big statement because my Dad is 82 and my brothers are 60 and 57 so they both have had a lot of different cheesecakes over the years.
Thank you so much for your recipe and website and making our Christmas dessert one to remember!
Penelope B.
Laureen King says
Wow Penelope you seriously made my day with your comment. So ecstatic that you and your family enjoyed the recipe. Grateful to you for taking the time to drop me a comment.
Neda says
Hi, this cheesecake just looks amazing!
I have two questions, what is the height of the pan?? And can I use yogurt instead of sour cream???
Thank you
Laureen King says
I think most springform pans are standard height 2"3/4 inches high. I have not used yogurt instead of sour cream, so can't really advise on that question, sorry Neda. Hope you enjoy the recipe.
Cris says
This cheesecake tastes amazing!! I only have 1 problem...when I made it in the 10 in pan
it didn’t rise high as the picture. It rose during cooking as even as the pan and then settlers down to
Half the pan. I don’t know what I did wrkng bc
I am a new cheesecake maker. My 2nd one I
Put in an 9 in pan and watched nervously,
and it rose up at least an inch over the
pan and settled to a good tall size. So can
you help me?
Maria says
Hi I don’t have an electric mixer. Is it possible to mix the ingredients with a spoon by hand, or don’t you get the same effect?
Laureen King says
I think it would be pretty tough to get the batter as smooth as it needs to be, but you can always try and use those mixing muscles!
Ann Marie says
I could not find my cheesecake recipe and found yours on Pinterest . I made it yesterday it came out awesome! I used vanilla bean and the zest of the lemon, I also had to substitute rice flour for the cornstarch because mine was out of date, it worked out fine, I was afraid because the substitution calls for 6 tablespoons in place of the 2 of cornstarch. This is now my go to cheesecake recipe.
Thank you for sharing and happy new year 🎈
Laureen King says
Ann Marie, thank you for trying my recipe. Thrilled you enjoyed it.
Beverly says
This is the best cheesecake I have ever made. Thanks for the recipe.
Laureen King says
Thank you Beverly, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Amanda Montes says
THANK YOU FOR THIS WONDERFUL RECIPE!
I made this for Christmas and my family and friends went crazy!
Laureen King says
Thank you Amanda, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Jackie says
Do you bake in convection, my oven has both convection and regular?
Laureen King says
I bake in convection, it will make the top a bit more brown than regular.
Bella Jack says
Should the convection temp be 300* when you set it or after it has adjusted from a higher setting?
Laureen King says
My oven is like yours and temperature automatically converts to 275º. that is what I bake it at
Valerie Morales says
I made this cheesecake this week and it was AMAZING! Easily the best cheesecake i have ever made or eaten. I️ will never use another recipe as long as i live. My whole family loved it. Not one single crack in it either.
Laureen King says
Thank you Valerie, so glad you enjoyed the recipe. Appreciate you taking the time to comment.
Anonymous says
If I wanted to add crust, how would I go about it? I really love this recipe but my family wants crust.
Laureen King says
I would just add a simple graham crust. Recipe can usually be found on box of graham crumbs
Samantha says
Am I the only one who wrapped tin foil inside the pan.... ugh here's hoping I didn't totally fork it up...
Kerry C says
I made this cheesecake. It is the most delicious cheesecake I've ever had. I took it to our super bowl party and everyone LOVED it. I definitely will be making it again.
Laureen King says
That is awesome Kerry, so glad everyone enjoyed it, Thanks for taking the time to drop me a note. Appreciate it.
Annamarie Porter says
checking to see if a convection to conventional conversation might equal 25 degrees higher and 30 minutes more baking time. I can't find conversion online. Anyone? Also, my roasting pan was not much larger than my baking pan, however when I put the water in to the height recommended my cheesecake floated. Anyone have issues with that? I'm baking now.
Laureen King says
Hi Annamarie, I've never heard of cheesecake floating in a water bath. Was your baking pan tight against the sides of your roasting pan. The cake should have had some space. My convection automatically converts and lowers temp by 25º. So what was the final outcome of your cheesecake?
Abeer says
Thank you for the recipe
We dont have sour cream here, can I use yoghurt instead?
In this case should I raise the amount of suger to beat the acidity of yoghurt?
Thank you for your help
Laureen King says
Hi Abeer, I have never made it with yogurt, so I can't really advise you on how the cake would turn out
Merry-Lynn says
I made 2 for the Christmas holiday and this cheesecake was a smashing hit!
Laureen King says
Thank you so much Merry-Lynn, so glad you enjoyed the recipe
Sue Anne Jones says
i am planning on making htis today however i don't own a roasting pan to put the spring cake pan in to bake in water.....is this a must?
Laureen King says
Hi Sue Anne, hot water steam will ensure even baking, thus lessening the likelihood of cracking on top, but I you could always try
Melea says
I love this recipe! I wandered across it and have began to work with it. I've adapted it a bit, but the original is still really good!
Rebekah Howard says
I made this for my birthday when my hubby bought me my first stand mixer...it was amazing!!!! Tall, creamy, delicious. (I made it with a crust, came out perfect) did I mention it was the first time I ever attempted a cheesecake??? I wouldn't change a thing.
Laureen King says
So great Rebekah, very happy you enjoyed the recipe!
Martha says
Hi I would love to make this gorgeous looking cheesecake but I do not have a convection oven — after reading the 471 comments I do not see what degrees and how long to bake it in a regular oven although it says you have it in your notes. Please help!
Thanks
Laureen King says
Hi Martha, you would bake at 300º F. Bake for approximately 2 hours
Valerie Santiago says
Hi Laureen,
Quick question...would love to add chocolate swirl....is that possible or should I just leave well enough alone??? Thanks
Laureen King says
I haven't myself, but I think it sounds interesting.
Jessica Atkinson says
Absolutely delicious.
I needed a gluten free cheesecake for Easter but still wanted a creamy New York style cheesecake. This worked perfectly. It didn't crack. I served it with fresh strawberries and whipped cream. No one missed the crust. I managed to get myself a sliver before it all disappeared. Will make again!
Laureen King says
Thank you very much Jessica for letting me know how much you enjoyed the recipe. You can't beat fresh strawberries and whipped cream topping!
Patricia says
I’m attempting this for the first time with my 16 y/o daughter, she wants to make it for a friend !8th bd..
I’ll let you know how it turns out!
Laureen King says
How nice it must be cooking with your daughter. I love cooking with my son.
Patricia says
Laureen it came out beautiful!!!! Wish I could post a pic!!
Laureen King says
Awesome Patricia. I would love to see a photo!
Dulci says
This cheesecake came out so good! It was very creamy! I did make it with a crust but enjoyed it without the crust, so I mostly just picked around the crust. Will be making this again! Thanks for the recipe.
Laureen King says
wonderful Dulci, glad you enjoyed the recipe and thanks for leaving a comment
Ashton says
I made this cheesecake yesterday for the first time. My boyfriend is from NY and I've been several times so when I made this we both had high expectations. Let me say they were met. This recipe is so good! I let the cheesecake set for about 7 hours before we ate some and it was good but after it set last night and we had some today it was even better. Thank you for sharing this recipe, it will be one that is used from now on.
Laureen King says
Thank you Ashton for dropping me a note. Love to hear from people who try my recipes. So happy you and your boyfriend enjoyed the cheesecake.
Robert says
Omg! I finally found an amazing recipe. It's what I remember as a child from a certain place that is no longer there! There were 4 other cakes at Xmas dinner, no,one even touched the others. You made me look like a,genious, i,am a cook, but now I am a baker as well.,Thank you for sharing!
Bobcooking63@aol
Laureen King says
You made my day Robert with that comment!! so glad you enjoyed the recipe!
DJ says
Why don’t you have the Pinterest link to save your recipes to? While I follow you on Pinterest, I don’t always have time to search through it to look for a certain recipe.
Laureen King says
Hi DJ, if you hover on any of the photos on a recipe in the left hand top corner a button should pop up "Pin It' to click on to allowing you to save to your Pinterest boards. You can also use the search feature on top right hand side of my blog.
Vallia says
Hi, this looks amazing. Just wondering how you got the top of the cheesecake to not crack? I seem to always make cheesecake that cracks on top. Any tips?? I’ve read you leave in the oven for an hour with the door ajar! Any tips would help, thank you!!
Laureen King says
I haven't had a problem as long as I bake in the water bath, Sometimes a change in temperature can cause cracking like it you open oven to often to check. And no I don't leave oven door open, just take it out when done.
Laureen King says
Woo hoo, so glad the recipe turned out well for you, enjoy!!
Stephanie says
I made this cheesecake and it is delicious, however, it shrunk a lot after cooling. What did I do wrong?
Laureen King says
Hi Stephanie, there can be a number of things that factor in the cake shrinking. Firstly it will shrink a bit as it cools. But quite a bit of shrinkage could be due to overbeating or fluctuation in oven temperature (opening and closing oven too often). I glad it still tasted great.
Nancy Rogal says
I live in a high altitude area, 6000 ft., do I need to adjust the recipe? I have convention oven.
Laureen King says
Hi Nancy, you shouldn't have to.
Yvonne Marinelli says
Is there any way to make this cheesecake without the crust and move it from the bottom of the cake pan?
Laureen King says
hi Yvonne, you can line the bottom with parchment paper.
Sheryl says
Can I add cocoa powder to this recipe to make it a chocolate cheesecake? If so, how much would you suggest?
Laureen King says
Hi Sheryl, I personally have never made it into a chocolate cheesecake so without testing it I can't really advise you on that.
Susan says
You should use Semi Sweet melted chocolate to make it a chocolate cheese cake. At least 12 ozs. Maybe a little more. You can taste it and add accordingly.
Happy Cooking.
Jeannette Solinsky says
I just wanted to let you know I think this is the most amazing cheesecake I've ever eaten. It is so light and fluffy. Thank you so much for this recipe!
Laureen King says
Awesome Jeannette, thank you kindly for taking the time to drop me a comment!
Dave says
Ive made this cake twice and currently baking my third. Favorite recipe👍👍. I'm not a lover of crust and made all kinds of crusts for cheesecake in the past, and will never make a crust again with this cake. Nothing but compliments and smiles when i bake this cake. I love it plain but have fresh berries on hand for my guests. Five star all the way 😍😍😍
Laureen King says
Hey Dave, thanks for taking the time to comment. I always enjoy reading comments of those that have tried my recipes. I agree, nothing better than just a plain creamy cheesecake!
Carmine says
Honestly having grown up with the old style NY cheesecakes I never thought to make a crust or add any berry topping. Our cakes always win followers at dinners.
We butter the pan and then dust with powdered sugar.
. Light brown sides, brown top and fluffy, light body.
Donna says
I can only find a 10 1/2 inch springform pan (I’m making this tonight so no time to shop around). I assume it just won’t be as thick and probably won’t take as long to bake. Can you give me an idea how much I should reduce the baking time? Thank you!!
Laureen King says
Hi Donna, just a guess but maybe 15-20 minutes. Here's a great video to help you determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
Patricia says
I don't have a convection oven - did anyone use a traditional oven and if so - how long did you bake it?
Laureen King says
Hi Patricia, some people that have used non convection oven have said cook time was 15-20 minutes longer. There is a link in notes on the recipe for a great video to testing doneness of cheesecake you will find helpful.
Shelley says
Can someone tell me how to make this a key lime cheesecake?
Thank yoU!
Laureen King says
Hi Shelley, sorry can't help you. I've never even made a key lime pie. To Do List for sure
Ben Bushway says
What recipe would you suggest for a crust on this cheesecake.
Laureen King says
Hi Ben, a simple graham crust would work well.
Laureen King says
Wonderful Leslie, thank you for commenting. Merry Christmas to you.
Sarah says
Any ideas on a replacement for the cornstarch? I’m grain free but REALLY want to try this recipe!
Laureen King says
Hi Sarah, sorry I really don't know what you could use as a substitution.
kaylee says
I've heard arrowroot powder is a good sub for corn starch.
I can't wait to make this cheesecake, it sounds amazing.
Betty says
I just made the cheesecake. It rose about one inch above the top of the 10 inch springform pan. Then it collapsed by 2/3's as it cooled. It got quite brown on top . Baked in a convection oven at 300 degrees. I accidently spilled about 1/4 cup water on the batter and tried to sop it up with paper towels.
Laureen King says
Hi Betty, spilling water on the batter would drastically affect the way the cheesecake baked.
Nicole Kildoo says
Just made this beautiful cheesecake for a birthday party and it is amazing!!!! This is by far the best recipe I have ever gotten to make!!! Thank you!!!
Laureen King says
Thank you Nicole for trying my recipe, so happy you liked it!
MamaRose & Shari says
This is theeee most delicious Cheesecake I have ever tasted! My mom who is an amazing cook and has sampled many cheesecakes in her lifetime has said the same. The “5 Minute Strawberry Sauce” (in your recipe suggestion) to top the Tall & Creamy Delight sent the taste to the next level. But for those inquiring you do not need it this cake can stand alone as a delicious addition to any gathering. Cheesecake is intimating to make your recipe made the process painless. Thank you Laureen, so much for this recipe! The balance between the cream cheese and vanilla with a hint of lemon just creates such an amazing desert! This Tall & Creamy Cheesecake is going to reign supreme as we ring in the New Year!
Laureen King says
Wonderful, I am thrilled you tried my recipe and enjoyed it. Thank you
David J Wright says
With monk fruit instead of sugar and Pyrex in place of springform. Just me, I eat it right out of the pan. Yum!
Thanks
Rachel Ward says
I made this at Christmas and everyone loved it! I want to make one for my husband for Valentine’s Day but I only wanted to use a 4 inch springform pan. Could you give me some tips on how to adjust the recipe and oven settings? If not I guess we’ll just be stuck with a 10 inch one! Haha great recipe, thanks!
Laureen King says
Hi Rachel, not sure really how you could adjust it for 4 inch pan. My guess would be to make full recipe and divide it into 2 pans. Then simply freeze the other cheesecake.
Bashar Essak says
Hi I'm really interested in this recipe. The only ingredient I'm questioning is the sour cream. Do I need the sour cream. Is it ok if I skip it? What exactly does the sour cream do? Please let me know
Laureen King says
Bashar, the sour cream is a must in this recipe. It adds to the flavor and texture.
Angell says
I only have an 8” springform pan. How far should I fill it? Can I put extra batter into ramekins and bake ?
Laureen King says
Angell you could try making the cake pan higher with parchment paper. Here another blogger that has a great tutorial of how. https://ashleemarie.com/preparing-a-pan-for-baking/
Angell says
Thanks! Will try it!
Melody Simpson says
While this cheesecake turned out delicious, it wasn't tall - because it was spread out more than if it had been in a smaller pan. It would have been tall had I put it in a 8 inch pan. I think an 8 inch pan would work awesome and get the nice height.
Laureen King says
Glad you enjoyed the recipe Melody, there are a few things that can affect the height, overbeating batter, uneven cooking temperature. If you try a smaller pan, it might be best to build up the sides with parchment paper so it doesn't overflow.
Penelepe says
Can you make cupcakes out of this recipe? If so how many would you get out of this recipe?
Laureen King says
Hi Prnelepe, I'm sorry I can't help you with this because I've never tried and would just be guessing.
Amanda says
Im a huge fan of New York Style cheesecake. This is by far the best cheesecake ever!!! Everybody who has tried it has fallen in love with it. It is super rich and decadent so you only need a small slice but it is out of this world.
Laureen King says
Thank you so much Amanda for taking the time to drop me a comment.
Cynthia Mueller says
I just wanted to say, I made this cheesecake as my very first. I’ve never made one before & was quite intimidated to start. When when I finally did (2 weeks getting my nerve up lol) I decided it would be this recipe with a pecan praline topping.
I absolutely love is New York style cheesecake But often find the restaurant ones a bit heavy. This cheesecake was sooo yummy! Creamy, decadent & it is so smooth it just melts in your mouth......
It actually took me a day or 2 to remember I had made it all sugar free! Lol Even my Praline topping. Everyone that has tasted it just loves it. I’ll not make a different one unless it’s a variety but I think I’ll just adapt that variety to this base. 😊❣️
Thank you sooo much for making me face my fear & the great recipe to do that with. Win win situation! Look for my picture posted on your page.
Laureen King says
Cynthia , you made my day with your comment. I love when people try my recipes and really enjoy them. Thanks!
Awmeme says
What did you replace the sugar with?
Anne says
Why would you give this a 3 star rating when YOU spilled water in the batter?? It even says to be careful to NOT splash water in the batter! Not a very fair thing to do when it's your own mistake!
Mike Hamilton says
This recipe looks wonderful. Cant wait to try it. I have what I think is probably a newbie question...is the purpose of the foil just to seal the springform pan from the water bath?
Thank you.
Laureen King says
Yes Mike the foil keeps the water out.
Janie dough says
Ok, so this was my first attempt at making a REAL cheesecake. I usually just use the quick & simple 3 ingredients recipe. Man o' man have I been missing out. This recipe is 5 star... Reminds me of going to Juniors when they used to sell the cheesecake by the slice. Thanks so much!
Laureen King says
Thanks Janie, yes I agree the bit of extra time it takes to make this cheesecake is well worth it.
Morgan says
How long does this last in the fridge? I wanted to make this ahead of time. Thank you
Laureen King says
Hi Morgan, the cheesecake will last up to 5 days in the refrigerator. Be sure to store in airtight container or tightly wrap with plastic wrap to avoid it drying out.
Debra says
I'm going to make this cheesecake tomorrow. I have a few questions 1. What can I use if I don't have a paddle attachment for my mixer? 2. Can I freeze the cheesecake?
Laureen King says
Hi Debra, the regular attachment should work, and yes you can freeze this cheesecake.
Debra says
Thank you. If I add a crust will the water bath affect it? Obviously I've never made a cheesecake before and would prefer my first one not to be a deserter.
Laureen King says
A great will work great on this cheesecake, and yes you still need a water bath. The foil keeps the water out, so make sure no holes in it. I like to double up the foil.
Jo says
My pan is a 9in, how much batter should I remove before baking?
Laureen King says
you could make the pan taller using parchment paper, here's a link of how to do this https://ashleemarie.com/preparing-a-pan-for-baking or I'm guessing removing about 3/4 cup
Judy Spargur says
I have made cheesecakes for 30 years and this is the very, very best!! Made it today for a friend for his 68th birthday. Was it ever a hit!! Of all the recipes I've tried, this has got to be my favorite and will be my go to from now on. I used a conventional oven and baked for two hours and twenty minutes on 300 degrees and it turned out perfect. I love the height of this cheesecake....reminds me of a Diner in N.Y. where they served awesome cheesecake, just like this. FIVE STARS FOR YOUR RECIPE!!!!
Laureen King says
Thank you very much Judy, so happy you enjoyed the recipe. It was great of you to take the time to comment.
Shanelle says
I LOVED this recipe but forgot to save it and can’t get it to load... is the website down or is there another way to view the full recipe?
Laureen King says
Hi Shanelle, I'm not having any issues with it loaded. Here's the link to try again
https://www.artandthekitchen.com/tall-and-creamy-new-york-cheesecake/
Alexandra says
Hi! I’m about to make the cheesecake but all the forms I have are too low and from the kind that you take the sides and I’m afraid of everything spilling out. So I decided to make it in small glass forms, that way everything will fit better in my fridge as well. 😊 should I still bake them for two hours? Try are almost like tea cups high...
I saw the link for the parchment paper but I would like to make the recipe this time in the glass forms. Thank you very much for the suggestions.
Laureen King says
Alexandra, I have never baked the cheesecake like this but, I'm sure baking time would be less. There is a great video link under the recipe to check for doneness of cheesecake to use as a resource. I would only be guessing if I recommended a baking time.
Alexandra says
Ok... I’ll see what happens. 😄Thanks a lot. I’ll tell you later how it went.
Maria K says
Good day Laureen,
Thank you very much for the recipe.
Can I substitute the sugar with honey?
Thank you.
Laureen King says
Hi Maria, I'm not sure honey would be a great substitution as honey bakes differently than sugar.
Gail says
I made this cheesecake for an after the funeral family gathering for my brother-in-law. I was nervous because their mother used to make them cheesecakes for their birthdays and hers is the standard by which the family judges cheesecake. This cake was so easy to make and I can't begin to tell you how much everyone loved it. I have eaten a lot of cheesecake in my life but this was absolutely the best by far. It has only been a month since I first made this and this morning I am already making my third per request. Thank you so much for sharing this recipe and for all the helpful hints. I also made the strawberry sauce and it was delicious!
Laureen King says
Thank you kindly Gail, it means alot to me when people take the time to comment on recipes of mine they have tried.
Wickey Elmo says
This is the BEST cheesecake! It was easy to make and absolutely delicious. The only difficult part is waiting overnight for the cake to “set” (although I must admit, we tried a little bit after about 6 hours in the refrigerator - it was so very light and airy). After it set, it was even better. Thank you for this receipe. It will now be my “go-to”.
Laureen King says
Thank you very much Wickey for trying my recipe. So glad you enjoyed it!
Maria Menchaca says
I made this recipe and it was beautiful and high but when I put it in the fridge it sunk to 1/2 the height - I was SO disappointed!!! What did I do wrong? It was for my daughter's 17th Birthday. Haven't tasted it yet but will let you know once we cut it.
Laureen King says
Hi Maria, its difficult to know exactly what could have gone wrong but a lot of times a cheesecake will fall because batter was over beaten or overcooked. Did you bake it in a water bath? Did you make any substitutions to the recipe? I hope it still tastes great.
Olivia says
i dont cook often ~ but this recipe looked & sounded amazing. it wasn't the easiest thing I've ever made, but well worth the effort & time. mine did 'fall' a bit, but the texture is amazing & the taste is by far the best thing I've ever made. will definitely make again (and fingers crossed, the water bath doesn't get in between the aluminum foil again). thanks for the recipe!
Laureen King says
Thanks Olivia, I usually double the foil and make sure it tightly sealed to prevent any water leaking into cake.
Kristin says
I used this recipe to make my first ever cheesecake, and it turned out delicious!!! It was tall and fluffy and was easier to make than I thought. I've always been a little intimidated by making cheesecake. This recipe was perfect and everyone loved it! Thank you!
Laureen King says
That is awesome Kirstin. Hope you continue baking and trying a bunch of different recipes.
Judith A Troast says
This is the only recipe I use and I have tried hundreds, so thank you so much for sharing. The only thing I changed is instead of buttering the sides of the pans I use a spray. if you look at the first picture that is mine and there are butter spots but use lots of different toppings and use different flavors. I will not use any other recipe, love judy
Laureen King says
thank you so much Judith. I really am flattered when people who try my recipes take the time to leave a comment.
Michelle says
Can you substitute mascarpone cheese for the sour cream?
Laureen King says
I would not do that substitution as mascarpone and sour cream have very different texture and would not bake up the same.
Lenka says
I tried a few cheesecakes and this one I have already made a few times. It is the best cheesecake I made from all.
I will keep making it. Great tasty cheesecake, thank you for your recipe 🙂 :p
Laureen King says
Thank you Lenka, so happy to hear you enjoyed the recipe. It's one of my favs!
Sameen says
Can I use bottled cream cheese and homemade sour cream?
Laureen King says
No, I don't think you would get good results.
Toni says
This is absolutely the very best cheesecake. Can I halve it? If so, what size pan do you recommend?
Laureen King says
Thank you Toni, I would guess 2 6inch springforms pans.
Laureen King says
Thanks Toni, I'm guessing 2 six inch springform pans.
Jen says
My new favorite recipe! The only change I made was to use a tad less lemon juice and I made a Nilla Wafer crust. I know that technically makes it NOT a NY style cheesecake, but it sure did win over all of my guests!
Laureen King says
Thanks Jen, Nilla Wafer crust would be delicious!
Kathy Garcia says
I made your cheese cake for Easter! It was soooooo good!! Thank you so much. Followed it exactly as you wrote it. Can't thank you enough. It was a hit, I was a hit ... this is definitely a keeper and I would never try another recipe again! You Rock!!
Laureen King says
Thank you Kathy, it was nice of you to take the time to drop me a comment. Glad it was a hit!
Bri says
would substituting butter with margarine change the outcome?
Laureen King says
Hi Bri, I never bake with margarine, so I'm not sure you would achieve the same results.
Katherine Bougard says
After buttering the springform pan, do you have to flour it?
Laureen King says
Hi Katherine, I just butter the pan. no flour
ELENA SALTAMANIKA says
I am really excited to try this recipe!! My question is of the the sour cream, when you say 2 cups, would you say this is 2 pints?
Laureen King says
Hi Elena, it is 2 measured cups of sour cream. Hope you enjoy the recipe.
Wendy says
Hi.
No, 2 pints is equal to 5 cups. Use a cup measure rather than pints.
It is a wonderful recipe..... enjoy.
Brian says
In the United States, 2 cups is one pint. Two pints (4 cups) to a quart.
Carol Hendrickson says
When I made this last night I left in the oven at 300 for 2 hours and 10 minutes and the top never browned! It's still tasted okay actually tasted great and it didn't crack woohoo LOL! But is it okay that it didn't Brown on top and how can I get it to Brown on top?
Laureen King says
Hi Carol, when I bake this cheesecake using convection mode the top browns quite a bit more that regular oven. The flavor should be great either way.
Ernesto says
As a New Yorker and a big fan of NY style cheesecake, this has been by far the best recipe out there I have tried (and will be my one and only going forward). I am printing this page just in case the world ends and I can’t access the web in the future. I made fresh strawberry jam to go with it and my husband just renewed his vows to me again after eating a piece. So rich and smooth, velvety melting in your mouth. Highly recommended, I wish I could show you the pictures. Thank you again for this recipe 🙂
Laureen King says
Well coming from a New Yorker, that it quite the compliment and I thank you Ernesto!
Maria says
Hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the baked time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at hello, I’m in the process of baking these cheesecake now and I have a regular oven not a convection oven but I’ve only baked it for a little over an hour and it definitely seems like it’s done I make cheesecakes often so I’m just curious if the bake time would be less with a regular oven? The instructions state it could take longer because you have a convection oven and you baked it at 300° for two hours but I’ve been baking it at 200 300° and it’s a little over an hour and it definitely seems done but I’d be safe and taking it out almost an hour less than you suggest?
Maria says
Hey Lauren I just left you a message this is Maria I’m the one that’s in the process of baking with cheesecakes now I’m actually making three of them for a graduation party so I don’t want to mess this up. It should not say I’m baking it at 200 because I’m baking it at the 300° in a water bath and I’m using a crust. I know I have not over beaten the cheesecake because it definitely has risen beautifully! I’m just perplexed on the bake time it’s definitely springing back and slightly jiggly in the middle and it’s brown on top so I didn’t wanted to get too brown so I’ve taken it out it’s slightly shrunk but it’s in perfect even shape do you think it safe that in an hour and a half they could be done In an hour and a half in a regular oven versus two hours in a convection oven?
Laureen King says
Hi Maria, sorry for not getting back to you sooner, I was away visiting my parents. How did your cheesecake turnout?
Jane says
This cheesecake recipe is one of the best recipes out there! Everyone I gave a slice to loved it and said that it tasted better than the ones sold at restaurants and cafes. It's super easy to make, and I am planning to make even more of this cheesecake for future special occasions!
Laureen King says
Thanks a bunch Jane, I have a hard time stopping at just one slice of this cheesecake!
Nicole says
Hi, I've made this twice and am a goddess to my family as a result!
I’d like to make mini cheesecakes in 4 inch springform pans....what adjustments should I make? Is the baking time the same?
Thanks!
Laureen King says
Super cool that your family loves this cheesecake. Only guessing because I have not baked in 4 inch pans, but cooking time would be less.
Sheron says
I have tried this recipe twice baking it in a regular oven. The first time I baked it 2 hours and it was over done, I tried it again baking it for an hour and a half, still overdone. Having made similar recipes on a smaller scale, I know it has the potential to be very good once I get the bake time correct, next time I will check it at an hour.
Jasmin Davis says
Hi can i make this batter to pour into the 10" springpan with gram cracker crust in it? Will it work out the same?
Laureen King says
Yes, many people have made this recipe with a crust with great success.
sheri says
Hi, I'll be making this tomorrow for a baby shower and I'm wondering about the 8 tablespoons of butter, is that just for coating the pan? seems like way too much? I make a lot of cheesecakes but I've always just sprayed the pan and it's always come out right, also I'm worried about the baking time after reading the above comment but I guess I can tell when It's done so I"ll just check after an hour and a half, sure looks good! and nice to have a gluten free option 😀
Laureen King says
Hi Sheri, the 8 tablespoons of butter are beaten together with the cream cheese as per Step 4. You would use extra butter to grease the baking pan. Enjoy
sheri says
omg! didn't even notice that thank you...!! everything is now at room temp, except the butter ..haha
Carmen Lugo says
Best cheesecake recipe ever!
I’ve made this cheesecake 3 times and it’s the first time I followed it verbatim.
It was so smooth, the key, all products at room temperature are easier to mix and make for a smoother consistency.
Laureen King says
Thank you Carmen, yes it is very important to have ingredients at room temperature.
El says
Hi! Thanks for posting this! Have you tried making muffin-sized cheesecakes with this recipe?
What adjustments would I need to make in terms of bake time and such? Also, since this appears to rise a lot, should I just fill the cups only halfway? Should I put a pan of water in the oven as well? Thanks!
Laureen King says
Hi El, I have not made this recipe into muffin sized, I'll give it a try soon and let you know.
Sundae says
How important is the cornstarch?
I have everything else but just realized no cornstarch
Laureen King says
Hi Sundae, I have never made it without, so I can't really say how it would turn out. The cornstarch gives the cheesecake a firmer texture.
Matt says
I'm making 5 cheesecakes for my wedding. 2 10 inch, 2 8 inch, and 1 6 inch. Do you have recipes for the 6 and 8 inch pans? If not, any suggestions on how much to lower the amount of ingredients?
Laureen King says
Hi Matt, are you planning on stacking these cheesecakes? (if so, I'm not sure this would work well) Sorry I have only made this cheesecake as is and unless I did some testing I can't really assist you with modifications to the recipe. I wouldn't want to guess and not be 100% sure you would have an excellent outcome.
Tina C says
Tried it last night and...
I have to say, I have finally found the "it" recipe!!! I added a little bit more sour cream for the sour taste and it turned out perfectly. Everything about the taste is just so right. The flavor is so rich and creamy, and the texture is everything I look for in a cheesecake.
I would leave the cake in the convection oven for an extra 15 minutes next time, but this is THE recipe if you're looking to make a perfect cheesecake. Here it is and thank you so much for sharing!
Laureen King says
Thank you so much Tina, it is nice of you to take the time to leave a comment!
JoAnn H says
When I removed the cake from the oven it was tall and perfect but shortly after it fell a little. How can I keep the height? What did I do wrong? Still tasted fabulous. Thank you—JoAnn
Laureen King says
HI JoAnn, it is normal for cake to fall a bit after it cools.
Dana Neumann says
I made this for the first time last night, but added a crust. Baked at 300 for 1 hr and 45 mins. FABULOUS! Creamy texture, not dense and thick like others. This recipe is a keeper. The cheesecake is sliced and on a bakesale table at work, and my coworkers are raving about it. I'll definitely be making this again.
Laureen King says
That is awesome Dana that all your coworkers enjoyed it. Thanks for taking the time to comment.
Cecily says
Could I make this cheesecake with a crust
Laureen King says
Absolutely Cecily, a crust works well on this recipe.
Carol P Hendrickson says
This is the most amazing cheesecake! I've now made it twice still not getting Brown on top after 2 hours but it tastes phenomenal anyway thank you for posting this recipe!
Laureen King says
Thanks Carol, if baking in a convection oven it will get more brown than a regular oven. Even some regular ovens tend to have a difference for how baked good brown on top.
Grace DILAURO says
Thanks. Mine did take longer. 2.50 hours.
The water bath did make it take as long as you instructed vs. oven without water bath. I made it both ways and the Bain Marie makes a world of difference!
You're a genius, this recipe is to die for.
I did use the manilla bean not the extract.
Two good size beans and scraped out every bit of the seed.
This goes in my personal book!
Laureen King says
Grace thanks so much for taking the time to comment. I feel honoured the recipe in personal book!
Barbara Natelson says
I made this wonderful cheesecake yesterday. This is by far the best cheesecake I ever made. Took 2 1/2 hours in a regular oven. Perfection!
Laureen King says
thank you Barbara, enjoy!
Barbara St. John says
O really want to make this cheesecake for an employees going away party on Monday. Cooking this in a regular oven how do you know when it is done? If I should choose to do a crust if I use a regular graham cracker crust it will come out okay?
Laureen King says
Barbara, a regular graham crust will work great with this recipe. There is a great link to a video at the bottom of the recipe that helps determine doneness of cheesecake.
Prsiclla says
Is it unsalted butter?
Laureen King says
Prsicilla, I usually use salted butter.
Tracy says
Delicious! I have made this so much I have the recipe memorized. My coworkers all request it for birthdays. My questions is how might I go about making smaller portions. Say, muffins. I have put some batter in ramekins but the outer shell seems to outweigh the creamy inside.
Any ideas? I would just like to make it more travel friendly.
Thanks for the recipe!
Laureen King says
Hi Tracy, so glad you and your coworkers enjoy the recipe. I'll have to do some experimenting with smaller portions and see what I can come up with.
Ellen says
I need to take this to a conference for a dinner on Saturday night. Leaving home Tuesday morning. Will it freeze well? Or will it be ok refrigerated from Tuesday until Saturday?
Laureen King says
Hi Ellen, homemade cheesecakes will last in refrigerator for 5-6 days. They also freeze well, but be sure to thaw in refrigerator is you freeze it. Enjoy.
Meg says
I made this and it was beautiful! Saved for all future cakes. This time I am making a sopapilla cheesecake In a 9x13 pan. Do you think I need to change anything regarding the time? Only because not only the pan size but i will be adding the dough on top!
Laureen King says
thanks Meg, glad you enjoyed the recipe. I actually have no clue as never adapted this recipe to a sopapilla cheesecake. Sorry not much help to you.
Sharise says
Just wanted to add if you’re using a conventional oven, you’ll want to add 25 degrees and more than likely you’ll be cooking a little longer as well. Just keep an eye on it.
Carla potts says
How would i pair these portions down for
An 8” cheesecake? Waiting 😉
Laureen King says
I have not made this recipe for an 8" pan, sorry.
Trice says
Should the butter be salted or unsalted ?
Laureen King says
Trice, I use whatever butter I have on hand. I've never found a huge difference in taste between them.
Rebekah Jones says
Unsalted is best for most baking or cooking in general. Using unsalted gives you the advantage of controlling the salt content and taste. UGH 😉
Rebekah Jones says
Don't you just love auto correct??? Not!! 😄 ugh was actually "hope this helps"
Peter Buchan says
I only have a 9" springform pan, not a 10". The sides are tall enough that I routinely use it to bake Betty Crocker box yellow cakes without any spilling over. Can I adapt this recipe to my 9" pan without using less ingredients?
I would appreciate your swift reply as I am eager to try your recipe as soon as possible since it looks closer to what I've been looking for (authentic Long Island Diner plain creamy cheescake) than nearly all other recipes I've found
Laureen King says
Hi Peter, using parchment paper you can extend the height. Here's link how to do this from a fellow blogger. https://ashleemarie.com/preparing-a-pan-for-baking/
Joyce Seay says
I have made this cheese cake several times before and it was delicious. I made it today with one change, I substituted Splenda for the sugar. It turned out great. I am so pleased to be able to use this recipe as a sugar free version. Great recipe!
Laureen King says
Thanks Joyce, good to know the cheesecake turns out well sugar free! I'm going to give that a try.
Susan says
How much splenda did you use?
Sara says
Hello!! Can I use vanilla wafers for crust..
Laureen King says
Hi Sara, I think vanilla wafers would make a tasty crust.
lil says
I have a convection oven are you saying to bake at 300 n the convection oven
Does this freeze well
Laureen King says
Hi Lil, on my convection oven it automatically converts so the bake temperature is 300º and yes cheesecakes freeze very well.
Linda Witas says
I’ve made this cheesecake several times and it’s always awesome! I have a question, to make this cake more Keto diet friendly can I possibly replace the sugar with Erythritol? And what would a good replacement for the corn starch be, unflavored gelatin?
Laureen King says
Linda, I have not made this cheesecake sugar free yet, but several people have left comments to say they had and it turned out wonderful. Not sure about the gelatin replacing the corn starch.
Luke A Helles says
We have made it using Splenda and almond flour for the cornstarch and that works pretty good
Andrea says
We cooked this last night in a gas oven and it did not rise or get brown, but was definitely “done”. Any suggestions?
Laureen King says
Hi Andrea, I don't think a gas oven should affect things that much. I do know a convection oven does tend to brown the top more than a regular oven. As for it rising I can't really guess what could have caused the problem. Did you make any substitutions?
Linda P says
This was the first time I’ve ever made a baked cheesecake and it will now be the only cheesecake recipe I will ever use mmmmm... My husband and I have been in search of the perfect Fluffy, Tall cheesecake, similar to one that The Keg used to offer. So when I searched and found this recipe, the photo had me convinced. I decided to treat my husband & kids and their spouses to a truly homemade dessert for our regular Sunday supper gathering and it was the best we’ve ever tasted. Thank you so much Laura. I look forward to trying other recipes from your site
Laureen King says
So awesome Linda, thank you for trying my recipe. Thrilled that your family liked the cheesecake and I do hope you try more of my recipes. The Hearty Tortellini soup is one I'm sure your family will love.
Julia Salcido says
I love this recipe! I use it all the time!
Laureen King says
thank you Julia!
Donna Maria Facinelli says
How refreshing to read a real recipe for NY cheesecake.
NY cheesecake does NOT have graham cracker crust, people. There’s either no crust, or the thinnest, barely there sponge crust, made famous by Juniors in Brooklyn, where my parents took all four of us once a month, if we were very good, way back in the day.
NY cheesecake also has no fruit topping, no cookies, nuts, etc. If you like those things on your cheesecake, I’m sure it is delicious, but its not a NY cheesecake. High, firm but creamy, eye-rollingly rich, there’s nothing like a real slice of NY cheesecake.
Laureen King says
Thanks Donna, my favorite way to enjoy cheesecake!
Marietta says
I would love to make it with lemon any suggestions?
Marietta says
By the way it looks perfect thank you for the recipe
Laureen King says
Thank you Marietta, the recipe does have lemon juice in it. If you want a stronger lemon taste you could try adding more lemon juice.
Laura Bergsma says
Hands down the VERY best cheesecake recipe ever ever!! I cooked mine for 2 hours at 325 in a regular oven and I added a vanilla wafer crust (crumbs with melted butter) and thickened raspberries with corn starch and I was in cheesecake heaven!! Wow!
Laureen King says
Thank you Laura, the vanilla wafter crust sounds yummy and so does the raspberry sauce!
Melissa says
Ok has been in about 2 hours 10 minutes. Middle is “jiggly”. Should it be firm?
Laureen King says
Hi Melissa, I hope your cheesecake turned out well. My comments don't come through instantly as I was on vacation.
Regina says
Hi, Your cheese cake is beautiful but your description of it only says creamy, when real best NY cheesecakes should be creamy BUT dense, not heavy, dense. The amount of sour cream you add makes me question this as SC moistens recipes so. So can you tell me if what I see is both creamy and dense? My middle name is cheesecake, but it's so disappointing to make a recipe that 'looks' the part but falls so short. All other ingredients seem dead right for flavor. I too love cheesecake best plain when it's right you don't need all the fluff, which in my opinion is just to cover the short comings. Serve mine plain with a nice brown top, though I do love a fine crumb crust made with pecans or walnuts with a dash of cinnamon. Thanks for your consideration and can't wait for your response.
Laureen King says
Hi Regina, this cheesecake recipe is my favourite and it is dense but not heavy. I have had so many people drop me a note to say its the best cheesecake they've ever made. I hope you like it as well.
Aileen says
Thanks for the recipe and I made this and it was good and less a bit of sugar I did I cup but I’m gonna add fruit on top and it’s perfect. Thank you and God bless you.
Laureen King says
Thank you Aileen, fruit on top is a nice touch.
Laureen King says
If you like a crust the vanilla Oreo crust sounds yummy. I hope you enjoy the recipe Janet!
Maria Menchaca says
I made this recipefor the first time a year ago in an electric stove and it rose real high and was beautiful and fluffy. Since then i moved and i have a new gas oven. Ive since tried four times and each time they wouldnt rise. What could i be doing wrong????
Kristin says
Hello. My sister is an amazing baker and when I asked her for a good cheesecake recipe she gave me a link to yours. She said she uses this recipe all the time and even for the based of other cakes she makes. Including layered cakes and flavored cheesecakes. I am so very excited to try this but I don’t have a roasting pan. I know that’s crazy lol. The only thing that I have that’s close is a big glass sort of casserole dish. It holds the springform pan and does go about halfway up. Just wondering if this will work.
Laureen King says
Hi Kristin, I thank your sister for passing on the recipe. Your glass casserole dish should work just fine.
Joe Beauchamp says
How long wound you bake a crust for before adding the filling and will it be okay for the entire baketime?
Fati says
I want to make this tall cheesecake for individual serving so that everyone has their own little cheesecake! What should I make it!?
Laureen King says
Hi Fati, I have not tried make this recipe into individual serving so I would just be guessing. I would consider trying to bake in paper lined muffin tins.
Donna says
I have made many cheesecakes in my life and this is the very best one! Everyone requests this from me. Thank you
Laureen King says
Thank you so much Donna, appreciate the star rating and comment.
Helen says
THE BEST CHEESECAKE EVER!
Thank you making my 4th cheesecake today! Enjoyed making this recipe AS IS!
My family enjoyed all weekend making 3 cheesecakes for our military pilots graduating!
Giving them the best!!
Highly recommend.
Laureen King says
thank you Helen, I feel honoured that you used my recipe for this special occasion. Congrats to all the graduates!
Deborah says
Thank you so much for publishing this recipe! After months of searching for the perfect cheesecake recipe back in the the day, I can vouch that this one is THE best ever. I used to make it so often that I had it memorized, but then a few decades went by: I baked less often, my memory began to fade, and I lost the recipe. I'm so glad to have found it again!
Lou Beeton says
Hi just wondering if you've tried to freeze this cheesecake, and if so was it successful??
Laureen King says
Lou, I personally have not froze this cheesecake, but cheesecake usually does freeze well.
Penny wetz says
Question
I want to make this cheesecake but make it a pumpkin one. How can i do this?
I make this all the time.
Pennwetz@gmail.com
Thank you
Penny Wetzel
Laureen King says
Hi Penny, I think I would look for a specific pumpkin cheesecake recipe as I have never used pumpkin in this recipe and it would require a bit of testing to adapt it to guarantee a good outcome.
Jessie Lynn says
We loved the cheesecake ! It did rise while baking but fell after cooling, is that supposed to happen or did I do something wrong? I’m in Colorado but I don’t think altitude affects cheesecake.
Laureen King says
Hi Jessie, the cheesecake will fall a bit after cooling but shouldn't be a lot.
Geoff says
Made it , turned out perfect . Beautiful smooth creamy taste , with a light lemon tang throughout it. Extremely nice . Now one of my most favourites !
Thanks sssooo much for the recipe
Geoff Woody
Laureen King says
Thank you so much Geoff, appreciate you taking the time to leave a comment.
Maria Earley says
Can I leave out the lemon?
Laureen King says
yes you can leave out the lemon.
April says
I am an avid cake Baker, but, thisnis my first cheesecake.....so, my cake isn't creamy. Its very "eggy" texture. What the Pete did I do wrong???
Laureen King says
Hi April, that certainly is unusual, I have had tons of people try this recipe and no one has ever said they got that kind of result. I'm sorry but I can't even begin to guess at what happened.
Dave L says
Most likely sorry to say it wasn’t blended well enough.
There is a happy medium in mixing, not to little or to much.
When you add ingredients to filling, mix until thoroughly blended at a medium speed.
To fast (to many bubbles) to slow (to lumpy like your moms gravy)
Practice, Practice, Practice
Hanh Bihr says
Hi April , you have to remember eggs, butter, cream cheeses have to be room temperature. I been making this cake a lot of time ... thank you very much Laurren .Good luck to you April .
Susan says
Perhaps not enough mixing time to incorporate all ingredients to a creamy texture? You really need to incorporate each egg as directed, one at a time mixing well before adding next one & with that many eggs, that’s a lot of mixing time. Also maybe your eggs were exlarge or jumbo instead of regular large size?
rob says
These were the only kind of cheesecakes we got from bakeries in the 60's and 70's...Now they seem too thick with cheese...Yours is EXACTLY the way a good cheesecake should look...The closest we get now is called "Bakers cheese"...It's okay but, NOTHING like what that one looks like...I wish I could just buy them like that locally...
Laureen King says
thanks Rob, nothing beats a good old fashioned cheesecake. My favourite dessert.
Angel Motter says
I love this cheesecake. Can I make this in a cupcake pan for mini cheesecakes?
Laureen King says
Thanks Angel, I have not made it in a smaller size, but it should work. You would have to us muffin tin papers and reduce the baking time.
Lisa Randolph says
Can I make this in a plastic tractor shaped cake pan would it work out.
Laureen King says
I don't think that would work well, you really need to use a spring form pan.
Michelle Bickford says
I have to say this is by far the best cheesecake recipe I have ever made. And I have made many. I am 58 Everyone that has had some said it's texture is perfect. I also like the addition of butter and incorporating the sour cream verses topped.
Laureen King says
Thank you so much Michelle, from a seasoned baker that is quite the compliment, much appreciated!
Shamika Sanders says
Can i make this in a 13 by 9 baking pan without changing the recipe?
Laureen King says
hi Shamika, they problem with using a 13x9 pan is trying to get slices out of the pan. Also baking time would have the be adjusted.
Pere says
Stop! If you are an inexperienced baker, like me - you have just found a way to look like you really know what you are doing! Everyone who has tried this asks for it again and again. I don't have to show up with a store-bought dessert any longer.
One thing I have found indispensable - I use the paddle attachment on a Cuisinart stand mixer. and always had issues with a good mix, stuff left on the bottom, scraping down the mixer. I bought an inexpensive replacement paddle with - I guess...flexible "wipers" that keep all the ingredients off the bowl..perfect mix, no scraping, no residue.
Laureen King says
thank you Pere, there certainly is a great sense of pride when bringing a delicious homemade dessert to functions. Glad you enjoyed the recipe.
Donna says
Hi Laureen
Can I make this in a 12 inch cast iron pan?
Thanks for your help
Donna
Laureen King says
Donna, a cast iron pan would not work well at all.
Kerry C says
I have made this cheesecake so many times and everybody raves. Thank you for such a great recipe that is gluten free!
Laureen King says
Thank you kindly Kerry.
Tammy Michelle Humber says
I was wondering if you could add a crust? I have made this recipe several times for my daughter in law and leaving it on the plate to serve. I'm making this for someone else and I need to transfer it to another plate. Please help!
Laureen King says
Yes Tammy you can add a crust to this recipe. A simple graham crust works great.
Debi says
I can't find a pan that will fit a 10inch spring form pan. Do I have to do water bath? Can I just cook it regular?
Laureen King says
Debi, baking in water bath helps prevent cracks and bakes cheesecake more evenly. I have used a large turkey roasting pan if you have one, works great. But if nothing you can still bake without water bath.
Carolyn A Liepins says
Just to make sure, before I make this, baking time is 2 hours with the oven in convection mode? Do you know how long if not in convection mode?
Laureen King says
Hi Carolyn, about 15-20 minutes more.
Jeannie says
Hi there,I don’t want to add the lemon juice...should I add more vanilla instead?
Laureen King says
Hi Jeannie, just leave the lemon juice out.
Sarah says
I halved this recipe and made a homemade graham cracker crust. This is my family’s favorite cheesecake now!! Thank you! ❤️
Laureen King says
Thanks Sarah, I've never halved the recipe so good to know it works well.
Lizbeth Mendoza says
Hi, this might be a stupid question. But should the pan be 10” wide or 10” tall? Thanks so much for the help!
Laureen King says
Lizbeth, it would be 10 wide
Meg Z says
You have no idea how greatfull I am for this recipe.
I've been trying for years to make my ideal cheesecake ..got it now just for Thanksgiving at my friend's house, and I promised them perfect one. Not sure how to post a pic...
Thank you so so much😘😘
Laureen King says
Wonderful Meg!, Happy Thanksgiving.
Jan says
I have a convection oven. So 300 degrees convection for 2 hours, right??
Laureen King says
yes Jan, should be about 2 hours 300ºF convection oven. Here's a great video to help check doneness of cheesecake. https://www.youtube.com/watch?v=XkwbSGEczHQ
Kitty says
When I set the oven temp on my convection oven, it actually shows an oven temperature of ten degrees lower than the one entered. I don’t know whether all convection ovens work this way. In any case, should I set my convection temperature to 300 and cook at convection 250, or set it at 350 fo cook at 300? Thank you very much. Kitty
Laureen King says
Hi Kitty, a lot of convection ovens auto convert temperature. So just set temperature to 300.
Debbie says
I've made several of these. It's the best cheesecake I've ever had, but I can't get it off the bottom of the pan. I have several orders for this and I need to get it off the pan. Do you have any suggestions?
Laureen King says
Hi Debbie, try lining the bottom of the pan with parchment paper cut out same size circle as bottom of pan.
Sue says
Hi Debbie, I recently made a cheesecake and someone suggested flipping the bottom of the pan over, which I did, and I lined it with a parchment circle. You could also try a cardboard circle too...
Kyle says
Absolute best cheesecake I’ve ever had. Now I’m a cheesecake snob and will only eat this one. I make it for Christmas every year at the demand of my family. This year my son had been recently diagnosed with a corn sensitivity and I just realized this recipe has cornstarch. Do you think I could use a different thickening agent like arrowroot powder? I’m scared to mess with perfection but don’t want to use another recipe.
Laureen King says
So glad to hear how much you like the recipe. I have not tested any substitutions for the cornstarch, but yes arrowroot powder or flour may work as substitutions.
Nia says
Silly but how do I get it out of the hot water bath lol
Laureen King says
Hi Nia, I use my oven mitts and yes they do get bit wet lifting the cake from the water bath.
M M says
Absolute best cheesecake recipe! Amazing! Mine turn out just like the picture. Thank you!
Laureen King says
Thank you very much M M, so glad you had great results with this recipe.
Alison Jordan says
This looks delish!!! Just wondering if I could cook this in my steam oven instead of a water bath in normal oven???
Laureen King says
Hi Alison, I have never baked with a steam oven so have no clue if it would work.
TIna says
Hi! I Have made this one last year and it was great! This year we moved and I have a gas stove....I have made 2 of these and they are not rising any...Is this due to my stove being gas? Maybe the temperature is off in stove and needs to be adjusted?? Why do you think it’s not rising?? Please help!
Laureen King says
Hi Tina, I have never baked with a gas oven but I don't think it should have any effect on rising. I would test oven temperature with an oven thermometer.
Evelyn Milano says
Is there a video you can still watch on how to tell when it’s done
Laureen King says
Here is link Evelyn https://www.youtube.com/watch?v=XkwbSGEczHQ
Laureen King says
8 tablespoons Susanna
Jacqueline Maldonado says
I normally do not like cheesecakes, but this cake is a taste of heaven. Seriously, it is so smooth. My husband added an extra egg and it is the best cheesecake I have ever eaten. Highly recommend!
Laureen King says
Thanks you for taking the time to comment and rate the recipe Jacqueline!
Marilyn says
Is it possible to use this recipe and add a crust?
Laureen King says
Yes Marilyn a crust works well with this recipe.
Sharon says
You say your using a convection oven. Was the temperature you gave based on regular or convection temperature?
Laureen King says
My oven auto converts for convection baking. The temperature is for regular oven.
Lynette D says
What is the Convection Temperature? My Convection doesn’t auto correct.
Laureen King says
Bake at 300ºF Lynette.
Lynette D says
Convection temp at 300° F?
Sorry to be a pain. Just want to make the perfect cheesecake and yours is the most beautiful I’ve seen. Trying to duplicate what you’ve done.
I’ll definitely come back and post a picture for you. Making next Saturday and Serving next Sunday for a Birthday Dinner.
Thanks again.
Lynette 💕
Lynette D says
Is that 300°F Convection?
Still a little confused. Sorry 😐
Just want it to turn out fabulous!
You have the recipe that my ex husbands family always used. Mine just never gets golden on top. So wanting to use the convection method. Correct me if I’m wrong:
300° Convection Oven
(Fan or no Fan)
300° Regular Oven
Laureen King says
Yes I would bake at 300ºF on convection (fan on) That should brown up the top. I have found convection ovens tend to vary so keep close eye to avoid over baking.
Daniel C says
I've made this recipe a few times now and it's one of the best I've found. That said, I've never gotten anywhere close to the browning on top that your photos show--mine come out perfect on the inside, but pale yellow on top. Do you think I could blast it under higher heat for a few minutes at the end?
Laureen King says
Hi Daniel, Are you baking in a convection oven? That is usually why the top browns more.
Abraham says
Is there anyway I can add pumpkin to this?
Abraham says
Also, just wanted to say, I’ve made this cheesecake over 6 times and it comes out perfect every time! Everyone says it’s the best they have ever had!
Laureen King says
Abraham, I have never tried, but my guess would be it would not turn out the same.
Christine Anzalone says
In the oven now!!! Can’t wait to present this tomorrow for Christmas Dinner dessert!
Camille edwards says
This is the best cheesecake ever! I have made it many times but with a crust. I have had so many rave reviews!! Thank you for sharing and Merry Christmas to you!
Laureen King says
Thank you so much Camille, Merry Christmas
Darren says
Best cheesecake recipe ever! I’ve made this recipe exactly as written so many times and it’s alway a HIT! Well, this am (Christmas) I went to make it but realized I had no sour cream! I was horrified. However, I DID have ricotta cheese. So, on a whim, I replaced the sour cream with ricotta cheese and added some orange zest. It came out beautifully. Someone asked about cooking it for no cracks; the trick is to make sure all your ingredients are at room temperature. Also, for those not cooking with a convection oven, bake at 315 F for 2.5 hours.
Laureen King says
Hi Darren, thanks for the helpful tips. The orange zest sounds delightful.
Kelly Jo says
Made this for Christmas and it was delicious! The recommended cooking time was perfect and there were no cracks! I used Biscoff cookies and added a crust and it complimented the the cake. I have to say that this recipe will be going into the favorite pile and it will be highly requested for years to come! Thank you for sharing your love of food!
Laureen King says
So glad you enjoyed the recipe Kelly Jo, biscofff cookie crust sounds delightful.
Sheila Keenan says
My first time making this was Thanksgiving and it turned out delicious, made again for a company pot luck and everyone told me how wonderful it was, tried again for the 3rd time and cannot speak more highly of this cheesecake, it looks amazing and taste even better, I have found using dental floss really makes it look beautiful,with nice sharp cuts and looks like I bought from a high dollar bakery. I did follow the directions and it comes out perfect every time. This is the best cheesecake and will be passed down to generations to come. Thank you
Laureen King says
thank you so very much Sheila, great tip on using the dental floss to cut the cake!!
Gloria says
I would like to halve this recipe for a 7 inch pan
Laureen King says
Gloria I have not tried this myself but from comments I've received people just 1/2 the ingredients for the smaller pan.
Theresa says
Best cheesecake ever!!
DM says
Fantastic recipe! I made this for Christmas and it was a huge hit. My girlfriend requested one for her birthday tomorrow and it’s currently in the oven. For those using a regular oven I bake mine for an additional 15 minutes then I turn off the oven and let the cheesecake cool in the oven before refrigerating.
Laureen King says
Thank you so much DM for your feedback and taking the time to rate my recipe. I appreciate it!
Sabrina says
This recipe seems great but there are so many pop ups that I can’t navigate the page or even dream of printing. Too many sponsors to be of use!!
Laureen King says
Hi Sabrina, sorry I know ads are a bit of a hassle to see on blogs, I hope you understand, but these ads help me pay for the expenses I incur running my blog. This always me to share my recipes for Free. If you click onto the print button the printed version does not contain any ads.
Lucia says
I'm twelve and I made this cheesecake all by myself it was a first-time experience making cheesecake, it had its challenges like putting water in the pan without the water splashing but it was one of the best cheesecakes I've had, I loved the taste texture, and look of it. Waking up in the morning and having my family rave about made me feel great.
Laureen King says
That is so awesome Lucia. I love that you like to bake. Cheesecake is challenging to make, so you must be so proud of yourself, and that your family enjoyed it!! Congrats!
Julie Hart says
Hi Laureen, this is my first time making a cheesecake so you know I was nervous!!
Omg your recipe came out fantastic. So many compliments. I did let it bake 2hrs and 15 minutes at 300°. Will definitely recomend this wonderful and tasty cheesecake. Thank you
Laureen King says
Thank you Julie for taking there time to rate and leave a comment. So glad you enjoyed the recipe.
kate says
just wondering could I replace the sugar with splenda?
Laureen King says
Hi Kate, from some of the comments on my cheesecake I see people have tried it successfully. I how ever have not used a sugar substitute so would not be able to help you with measurements.
Mary says
The very best cheese cake going , every time I make it every one raves about it, ( makes me look like a great cook) one day I will trying gram cracker crust ,
Laureen King says
Thank you so much Mary, can I ask you a favor to give my recipe a 5 star rating. Helps others find it a search.
Clara says
First time making cheesecake and it turned out perfect
Laureen King says
Wonderful Clara!
Angeline says
is an excellent cheesecake and have made it several times and love it,
thank you for sharing this wonderful recipe
Laureen King says
Thank you Angeline for taking the time to drop a comment and rate my recipe. So glad you enjoyed it.
Tish says
Made this for my husband's birthday. It was a hit with everyone. This was my first EVER attempt at a cheesecake, so if I can do it, so can you!
Laureen King says
Tish, what a nice birthday present for your husband, so great it was a success!
Crystal says
This came out perfect! Thank you!
Laureen King says
Awesome Crystal!
Rebecca says
I was wondering if you had used this recipe to make cupcake sized cheesecake bites. I'm just wondering if it would firm up ok or not. It sounds like an amazing recipe and wanted to try it for Easter. With kids I prefer individual portions, less chance of their hands contaminating everything. Thank you for any suggestions.
Laureen King says
Hi Rebecca, I have not tried this recipe in individual portions so I would just be guess if it would be successful. The baking time would for sure be less.
lynn says
I think i forgot the cornstarch I took it out but dont remember putting it in oh no am I doomed
Laureen King says
Let me know Lynn, how did the cheesecake turn out?
Livvy says
Amazing! This is so good! I made it for Easter dessert! My family and I loved it! It was so easy to make!
Laureen King says
Happy East Livvy, so happy your family enjoyed the recipe!
Phil says
What happens if you forget to wrap the pan in foil? Will the cake burn?
I Baked two first, it tasted great but I cut it about 30 mins after I took it out the oven and putting it in the freezer. Currently waiting to see how the third one will turn out I forgot the foil on the pan for this one though hopefully it still turns out great. I'll make sure to let this one sit overnight or chill before I cut it
Laureen King says
HI Phil, I just saw this message. 30 minutes is way too soon to cut this cake I bet you found. It really needs to cool completely and I find the texture is way better after it has been refrigerated for several hours or best overnight. How did your third cake turn out?
Amanda says
Hi I was wondering if the lemon is necessary?
Laureen King says
Amanda, If you prefer, you can leave the lemon juice out.
Trusha says
Very tasty
Vivi says
If I don't have a spring form pan can I use a regular cake pan?