New York-Style Cheesecake with Fresh Strawberry Topping

New York-Style Cheesecake Recipe

Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday. I’m sure you’re not too terribly surprised, seeing as how I bombard you with more than my fair share of cheesecake recipes. I just can’t help it; I’ve been head over heels in love with cheesecake for as long as I can remember. While I’ve given you recipes for things like brownie mosaic cheesecake, fig almond cheesecake, pumpkin cheesecake and peanut butter-fudge cheesecake (among many, many others), it dawned on me that I’ve never shared a recipe for a straight-up New York-style cheesecake. No fancy embellishments, just a humble graham cracker crust with a sky-high cheesecake filling. This is a cheesecake purist’s dream.

New York-Style Cheesecake Recipe

Before the dawn of The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just… cheesecake. As a kid, when I began my love affair with cheesecake, there was only one option – regular ol’ cheesecake. Sure, sometimes it came with cherries or strawberries in a sauce drizzled over top, but the cheesecake itself was simple and stood on its own. As much as I love experimenting with all sorts of cockamamy cheesecake creations, having a go-to recipe for a classic New York-style cheesecake is essential.

New York-Style Cheesecake Recipe

This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic. There are two variations of New York-style cheesecake… The first relies on either heavy cream or sour cream in the batter to give it a richer flavor and a denser texture. The second variation is one in which a mixture of sour cream, sugar and vanilla is combined and spread on top of the almost-baked cheesecake, then returned to the oven to finish baking. The version I’m sharing with you here is the former; sour cream is mixed into the batter and creates a wonderfully decadent cheesecake.

New York-Style Cheesecake Recipe

Aside from being the perfect cheesecake recipe from a taste perspective, I love, love, love the fact that this cheesecake doesn’t require being baked in a water bath. Sometimes cheesecake recipes call for water baths to ensure that the cheesecakes are baked slowly and evenly, which is what ensures its creamy texture and reduces the chance of cracks. This recipe, however, skips the bath and instead uses an extremely hot oven at the onset of baking to “set” the cheesecake, then reduces the oven temperature to 200 degrees for the remainder of the baking time, a.k.a. “low and slow”. I love the result, and not having to worry about water seepage!

New York-Style Cheesecake Recipe

The strawberry topping is optional, but highly encouraged. Also, you can never go wrong with whipped cream.

What’s your favorite type of cheesecake?

New York-Style Cheesecake Recipe

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New York-Style Cheesecake with Fresh Strawberry Topping

Yield: 12 to 16 servings

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 8 hours

A recipe for the classic New York-Style Cheesecake, along with a fresh strawberry topping.

Ingredients:

For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted

For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 cup strawberry jam
2 tablespoons lemon juice

Directions:

1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.

2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.

4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.

5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.

6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.

7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).

8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.

9. Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).

10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.

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232 Responses to “New York-Style Cheesecake with Fresh Strawberry Topping”

Comment Pages 1 2
  1. Celia on March 11, 2014 at 12:46 pm

    My oven max is 220 degree celsius, 500 F is about 260 C. How do I go about adjusting the cooking time? Appreciate your input.

    Reply

    • Michelle on March 12th, 2014 at 3:47 pm

      Hi Celia, I would bake it at your max temperature for the same amount of time, but you may need to add some time at the end of baking (at the lower temperature) to make up for it.

      Reply

  2. Shira on March 13, 2014 at 8:35 am

    Hi I wanted to make this recipe in muffin tins so I can freeze and eat later. Any recommendations for baking time? I assume it would differ since there will be a thinner later of batter sitting in the oven. Thank you!

    Reply

    • Michelle on March 13th, 2014 at 11:10 am

      Hi Shira, You will definitely need to reduce the baking time, but since I haven’t done this, I don’t have a specific time to give you.

      Reply

      • Shira on March 15th, 2014 at 10:04 am

        After experimenting a few times I ended up baking the crust for just 3-4 minutes, and then between 8-10 minutes at 250 degree celsius, and 13 minutes at 90 degrees celsius using the muffin tins. I also added more sour cream to the recipe and they came out great!

        Reply

  3. Pamela on March 20, 2014 at 8:18 am

    This cheesecake recipe was the worst ever! 500 degrees – – – really. The top and bottom was SCORCHED! Yes, I did have it on the recommended oven rack height. What a total waste of time and ingredients! It went into the garbage can. Never again!

    Reply

  4. Maria on March 21, 2014 at 11:31 pm

    Pls help!! Trying to do this for my dad’s bday but I don’t understand this part:

    6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.

    Thanks so much for the recipe and help!!! My mouth is already watering and I’ve only read the post!! :)

    Reply

    • Maria on March 22nd, 2014 at 12:10 am

      Wooowwwww, I just realized that the graham cracker crust is only on the bottom!!!! Not with sides like a pie. I’m super embarrassed … I promise I’m pretty intelligent! Lol, can’t wait to see final product, I just put the crust in the oven! :)

      Reply

  5. Angela on March 25, 2014 at 9:47 am

    I have made this recipe a couple of times and everyone always LOVES it. I am concerned about the cosmetic look of it, I always get a giant crack in the center. Any suggestions or recommendations? Should I try baking it in a water bath to eliminate the cracks? Thanks!

    Reply

    • Michelle on March 29th, 2014 at 12:56 pm

      Hi Angela, I haven’t had any issues with cracks; you can try a water bath, although you may need to adjust the baking time.

      Reply

    • Maria on May 31st, 2014 at 9:31 am

      Hey Angela! I just finished making my third last night (no expert) but hopefully this will help… Make sure the cream cheese is room temperature. The second one I made came out with two cracks. I did everything the same but I was in such a rush I didn’t let the CC warm to room temp. Hopefully that helps! My other two didn’t come with cracks (but they were a bit more brown on top.)

      Reply

  6. Jennifer Test on March 25, 2014 at 9:03 pm

    This is in the oven now. Glad I found a good recipe to try. My only complaint is…I never knew spring form pans existed. So when the recipe called for it I had to Google it then run out and buy one. I now know why many Google pics had the pan wrapped on the outside w foil. I stuck this in at 500°f and within seconds I could smell something burning. The pan leaks and bits of this precious batter were burning on the bottom. I stuck a round pizza pan under it, and I’m hoping it won’t drastically affect the outcome. This is my very first try at making a cheesecake so, trial and error lol. Hopefully it turns out semi decent because its for my hubbys b-day tomorrow!

    Reply

  7. Ila on March 29, 2014 at 2:11 pm

    I followed the recipe exactly and the top of mine is super dark after only an hour after turning the oven to 200, i have a small apartment sized oven, does this affect it? please help :(

    Reply

  8. Josephine on April 1, 2014 at 2:52 am

    I made this for a friend’s birthday last week and it was awesome :-) I browsed no less than 15 recipes for NY style cheesecake but yours looked yummy and approachable. I was a little nervous since it was only the second full-sized cheesecake I’ve made and others seemed to have browning issues with it. No cracks and did not get too brown! I’ll definitely be making it again. Thanks!

    Reply

  9. Marie on April 6, 2014 at 10:30 pm

    My husband requested cheesecake for his birthday cake. I had never made one before, so I was a bit nervous! I have to say, this cheesecake turned out marvelously! It was stunningly delicious! Every. Single. Recipe of yours I try is a total winner! I kid you not, in the last three days alone I have made your thick and chewy chocolate chip cookies (my go-to recipe,) your breakfast sausage bake (another family favorite,) and now this cheesecake! I will be making it again for sure! It’s absolutely perfect! Wow. Thank you for doing what you do!

    Reply

  10. amalia jennings on April 10, 2014 at 9:23 pm

    Wonderful recipe. Thanks for sharing that.

    Reply

  11. Anne on April 11, 2014 at 3:05 pm

    Any advice as to how I can adjust this recipe for mini cheese cakes? I don’t own a springform pan, and I don’t plan on buying one soon

    Reply

    • Michelle on April 16th, 2014 at 12:38 pm

      Hi Anne, You could try making little ones in muffin cups, if you’d like. You’d have to reduce the baking time significantly.

      Reply

  12. Michelle on April 16, 2014 at 1:53 pm

    Love your recipes!!!! Any suggestions on cook times for 4 4.5″ spring foam pans? Should I still start them off at 500 degrees or do you think they will burn easily?
    Thank you!!!!!

    Reply

    • Michelle on April 16th, 2014 at 9:48 pm

      Hi Michelle, I’m really not sure for a time, as I haven’t tried it. I think that I would still do it at 500 degrees, but only for a few minutes.

      Reply

  13. Lucy on April 18, 2014 at 11:25 pm

    I made this cheesecake and it came out great except for one thing, there was a crack right down the middle. Do you know what might have went wrong? I followed the recipe to a t. The crack didn’t appear until after I took it out of the oven and placed it on the wire cooling rack.

    Thanks,
    Lucy

    Reply

    • jackie on August 11th, 2014 at 5:01 am

      Same thing happeneded to me! I was so sad. Someone suggested making sure the CC is at room temp but mine was definitely at room temp! However, my eggs and sour cream were not.

      Reply

  14. Kelly Ann on April 19, 2014 at 4:24 pm

    Is this for two cheesecakes?

    Reply

    • Michelle on April 21st, 2014 at 10:51 am

      Hi Kelly Ann, No, just one cheesecake.

      Reply

  15. Lisa on April 19, 2014 at 10:58 pm

    I am making this cheesecake for the 2nd time tonight. I filled my spring form pan with the cheesecake filling and popped it in the oven at the 500 degree setting. About 5 minutes later, I started hearing sizzling. I ran to the oven and turned on the light. The cake had risen sooo much that it was overflowing the pan, falling off the edge, and burning at the bottom of the oven. LoL. I am not criticizing this recipe, just commenting on my fail. I think that the first time I made this, I didn’t use the whole batter. My current cake looks terrible, but I’m really hoping that it will taste ok. Fingers crossed!!

    Reply

  16. Alisa on April 20, 2014 at 8:16 pm

    I made this yesterday for Easter, today! Everyone LOVED it. Thank you SO much!!!

    Reply

  17. Loretta on April 21, 2014 at 7:57 pm

    What did I do wrong!? It still turned out delicious, but I put the cheesecake in the oven at 500 degrees for 10 minutes and it turned a very dark brown, almost too dark, and then turned down oven to 200 as directed for hour and a half. Still very very good, but in your pictures the cheesecake does not look dark at all.

    Reply

    • Michelle on April 22nd, 2014 at 10:15 am

      Hi Loretta, My cheesecake definitely got a toasted look around the edges and about an inch in from the edge. The photo of the recipe from Cook’s Illustrated shows a toasted-looking top, as well.

      Reply

  18. Nyl on May 5, 2014 at 7:27 am

    Is 40 ounces of cream cheese the correct amount? that is a lot of cream cheese…

    Reply

    • Michelle on May 12th, 2014 at 10:37 am

      Yes, that is the correct amount. This is a large cheesecake.

      Reply

  19. Delia on May 17, 2014 at 1:06 pm

    Hi Michelle,
    I love cheesecake no doubt.. but I like the DRY DENSE and CRUMBLY kind..not of the super soft runny kind…I like light and airy too but still prefer the dry kind..not sure if its a New York style kind? how is this one in comparison? I just don’t want to make it and be disappointed in the texture..also some add flour and some don’t..and some use a water bath and other don’t..i don’t know the difference?

    Reply

    • Michelle on May 18th, 2014 at 2:35 pm

      Hi Delia, I don’t think that I’ve ever had a cheesecake that could be described as “dry and crumbly”. Dense, yes, but all the ones I’ve had are smooth and creamy. I’ve never added flour; some say that water baths help to alleviate cracks, but I’ve had both smooth and cracked cheesecakes using both methods.

      Reply

  20. Melania Culea on May 25, 2014 at 12:08 pm

    This recipe is a joke. I prepare it and baked it exactly how it saids in the recipe, but the texture it’s watery. As I looked at other recipes on the internet, most of them have different temperature to cook, higher, not at 200 F like this one.
    So dissapointed!!!

    Reply

  21. Sahar on May 29, 2014 at 5:42 pm

    Hey,
    I’m new to your wonderful website. Absolutely amazing cheesecake recipe! I just love love love your recipes :)
    And also how at the end of each recipe you’ve included 1,2,3 or 5 yr old recipes.

    Reply

  22. Jen on June 1, 2014 at 8:35 pm

    I love the look of your cheesecake. It is white on the top but mine turn dark brown while baking under 500F. Is there a way to solve this problem?

    Reply

  23. Mary H. on June 7, 2014 at 11:13 am

    I had never made a “real” cheesecake before, so I was looking for a recipe to make a real NY-style cheesecake for my husband – a New Yorker. This is by far the VERY best cheesecake I’ve ever eaten, and my husband loves it, too! The *only* thing I changed was making the crust thicker. The rest is pure perfection!

    Reply

  24. Savanna on June 12, 2014 at 10:55 pm

    Followed your directions ver batim …… I have a huge x-shaped crack in my cheesecake. :(

    Reply

  25. andrea on June 13, 2014 at 11:58 am

    Hi! Can I divide the recipe for smaller cheesecake? because our cream cheese here are very expensive but I still want to try this out. if i will divide it into 2 will the cooking time also changes?

    Reply

    • Michelle on June 13th, 2014 at 9:46 pm

      Hi Andrea, Yes, you can. You will need to decrease the baking time if you make smaller cheesecakes.

      Reply

  26. Mary on June 15, 2014 at 8:02 am

    Just wondering if I could use strawberry preserve instead of jam?

    Reply

    • Michelle on June 17th, 2014 at 4:31 pm

      Hi Mary, I think that would be fine.

      Reply

  27. foodchick828 on June 22, 2014 at 10:59 am

    I made this today and when I cut into it the center is still a bit wobbly. However, it tasted so rich and perfect that I am sticking with this recipe. I might just need to leave it in the oven longer. The top of my cake almost burned as well. Should I cover the pan in foil when baking?

    Reply

  28. Monique Montes on June 26, 2014 at 12:31 am

    I’ve made this recipe and it is to die for!!! Thank you for sharing, I was wondering how long should I bake it if I’m using a 4 inch pan? I’d like to make a few individual size cheescakes but don’t know how long to bake for? Please help! This cheescake is a-freakin-mazing!!!!!

    Reply

    • Michelle on June 26th, 2014 at 11:11 am

      Hi Monique, I have never made a miniature version of this, so I’m not sure what the exact baking time would be. You’ll need to do some trial and error and start checking early…

      Reply

  29. Lily on June 26, 2014 at 6:40 am

    This recipe is fantastic! I used it to make my first cheesecake ever yesterday and everyone absolutely loved it, it was easy to make and super delicious! I made two, and with the second one I lturned off the oven and let the cake sit in the oven for a while before taking it out to cool, and it kept the second one from cracking. Thank you so much for this recipe, the cheesecakes are practically perfect!

    Reply

  30. Kokimasak on July 1, 2014 at 4:18 am

    The picture looks amazing. The steps are easy to understand. I’m just little bit confuse on strawberry step, but i’ll try my best to get my cheese cake looks like yours :)

    Reply

  31. Courtney on July 3, 2014 at 11:39 pm

    Hey Mitchell was just wondering if the cheesecake would be equally as delicious without the strawberry topping ?

    Reply

    • Michelle on July 4th, 2014 at 9:21 am

      Hi Courtney, Absolutely!

      Reply

  32. Courtney on July 4, 2014 at 1:29 pm

    Hey Mitchell thank for getting back to me ASAP with a response I’m baking your beautiful cheesecake tomorrow, was woundering what you thought of a sour cream glaze for the top?

    Reply

    • Michelle on July 6th, 2014 at 10:41 am

      Hi Courtney, Totally a personal preference; I don’t like them, but if you do, go for it.

      Reply

  33. Courtney on July 4, 2014 at 11:01 pm

    Hey Mitchell last question I hope, can I substitute vanilla bean past for vanilla extract and if possible what 1 do you prefer?

    Reply

    • Michelle on July 6th, 2014 at 10:42 am

      You can use either; vanilla bean paste is a great alternative if you want to see the specks of vanilla bean in the finished product. If you don’t, use extract.

      Reply

  34. Kristeena on July 7, 2014 at 12:57 pm

    Hi Michelle. I just made this cheescake and I have a concern. I cut into my cake and its pudding like inside. I cooked it at the stated temperatures and even checked it with a digital thermometer. Can I put it back in the oven? Its my first time and I was very excited to make it. This kind of disappointed me but I want to fix it because I really want it! Help! Thank you.

    Reply

    • Michelle on July 7th, 2014 at 2:20 pm

      Hi Kristeena, Oh no! It definitely should not be like pudding. Did you allow it to cool at room temperature for 3 hours and then chill for at least 3 additional hours in the refrigerator before cutting it? It almost sounds like it’s still too warm.

      Reply

      • Kristeena on July 7th, 2014 at 3:37 pm

        I did. I popped it back in the oven for about 45 more minutes, I have cracks mow but thats ok. Its definatlwy less jiggly. Im going to leave it out again for the 3 hrs then refrigerate again. I had it cooling in the fridge over night ao im not sure what happened. Im still keeping my fingers crossed. Thank you so much for your quick response. On a side note: it still tasted heavenly, well see if chilling it again helps!

        Reply

  35. Scott on July 9, 2014 at 2:22 pm

    Wow. I was hesitant because of no water bath but this was fantastic and is now my go to cheese cake recipe. Thanks

    Reply

  36. Melanie Kueterman on July 16, 2014 at 7:51 pm

    This cheesecake is by far the best one I have ever made. It is foolproof every time but this is the first time I have made the strawberry topping. I can’t wait for my husband to try this!

    Reply

  37. Lexi on July 27, 2014 at 10:06 pm

    Thank you for the recipe. I followed the recipe to a T. Mine had no cracks. My oven may be a tad bit hot so next time I’d check it around an hour and 15 minutes as the top was a little darker than I prefer. Taste was excellent. Texture not quite as dense as many, so, a nice change. The topping was a nice surprise and easy. A keeper for true!

    Reply

  38. Mallika on August 14, 2014 at 2:29 pm

    I made this cheesecake to my husbands birthday. It was perfect. Everyone loved it.

    Reply

  39. Zena on August 16, 2014 at 12:07 am

    Hi Michelle,
    I made this yesterday (the first cheesecake I’ve ever made:) and, as usual with your recipes, it tastes absolutely divine. My one question is about cracking. When I pulled it out of the oven, it was crack free. However, several minutes after I’d put the thermometer in, a crack developed; could this have been caused by the hole from the thermometer?

    Reply

    • Michelle on August 17th, 2014 at 12:25 pm

      Hi Zena, Yes, that definitely could have been the case.

      Reply

      • Zena on August 17th, 2014 at 3:37 pm

        Is there a way to avoid this for next time (how do you test the inner temp)?

        Reply

        • Michelle on August 19th, 2014 at 1:34 pm

          Hi Zena, I do always use a thermometer and sometimes it cracks, sometimes it doesn’t. It doesn’t really bother me, but if you want to skip the thermometer, you can use the “jiggle test” – the outside rim of the cheesecake should be set, but the center should still jiggle just a tad when the pan is moved. Hope that helps!

          Reply

  40. Ella on August 30, 2014 at 9:21 pm

    Disappointed :( my cheesecake is still in the oven but after ten minutes at 500 degrees, the top is way too brown and looks nothing like your gorgeous photos!

    Reply

  41. Scott on August 31, 2014 at 4:49 pm

    Ok
    I have made this twice now and it is hands down the best Cheesecake ever. The only problem is I could eat an entire Cheesecake You will not be sorry if you make this!!!

    Reply

  42. Kara on September 12, 2014 at 12:03 pm

    Okay, so I haven’t tried this recipe. And I’m really wanting to. The reviews make it sound amazing though I have never made a cheese cake before but the only concern I am having is that people are stating that once the cheese cake is in the oven it gets dark really fast in top or black. I don’t want to waste money and buy ingredients if this is the case. Is this something that can be avoided? Is the tempature to high? I haven’t ever of a cheese cake baking at 500 degrees!!

    Reply

  43. RobinS on September 15, 2014 at 8:09 pm

    Hi Michelle, I’m a long-time admirer of your blog and love to see pics of your beautiful dogs. This is my first time making one of your recipes and I LOVE IT!! This cheesecake is the BOMB! Its the perfect light, creamy texture and slightly tangy as well. It came out beautiful to rave reviews…I’m going to make the Monkey Bread next… THX!

    Reply

  44. Anna on September 23, 2014 at 8:45 am

    Hi and greetings from Finland :) after lots and lots of searching for perfect NY style cheesecake recipe, I finally found yours. This cake looks just like I’ve always imagined a cheesecake would look like! I also love the texture, it looks so soft, creamy and delicious!

    Reply

  45. Patricia on October 10, 2014 at 4:31 pm

    I don’t understand the burning at 500 degrees, mine was still white. I cooked it for 2 hours at 200 and it came out looking just like the picture and no cracks. Because I am used to using to a water bath, I did place a large pan of boiling water on the lower shelf under the cheesecake. Next time I will try it without the water. I do think brushing the sides of the pan with butter did help the cake to pull away from the sides of the pan to prevent cracks. Ate it the next day with strawberry sauce–perfect, delicious.

    Reply

  46. Donna on October 11, 2014 at 12:51 pm

    The top of the cheesecake burned a little.

    Reply

  47. Miranda on October 14, 2014 at 3:28 pm

    I did everything it says and the cake looks amazing except for the fact there’s a crack in the top of it. Is it supposed to do that or did that happen bc of air bubbles?

    Reply

    • Michelle on October 14th, 2014 at 7:33 pm

      Hi Miranda, Cracks are always a possibility with cheesecakes; I can make the same recipe multiple times and sometimes the top will be completely smooth and sometimes it will crack.

      Reply

  48. Jenn on October 14, 2014 at 8:03 pm

    Hello!! This is the first recipe I find of yours and I can not wait to try it out! It’s looks deeeelicious! :) I just have one question…. What are the measurements of the pan that you used? Please answer when you have the time! Thank you so much!!

    Reply

    • Michelle on October 15th, 2014 at 11:06 am

      Hi Jenn, A 9-inch springform pan.

      Reply

  49. Bella on October 22, 2014 at 5:06 pm

    How long can I store this cheesecake in my fridge??

    Reply

    • Michelle on October 23rd, 2014 at 10:59 am

      Hi Bella, I’d say up to 5 days or so.

      Reply

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