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 ofย 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.


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
โ…› teaspoon salt
โ…“ 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


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.


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

  1. Jessica @ Portuguese Girl Cooks on April 27, 2013 at 8:15 am

    Your cheesecake looks absolutely fabulous! You totally have me craving cheesecake now!


  2. Tammy on April 27, 2013 at 1:27 pm

    About how much of a cup are the graham crackers. I already have graham cracker crumbs and do not want to go out and buy another box of regular graham crackers. Thank you.


    • Michelle on April 28th, 2013 at 11:37 pm

      Hi Tammy, I didn’t measure the crumbs before proceeding, but I would give an educated guess that it was around 1.5 to 2 cups.


  3. Georgia on April 28, 2013 at 9:00 pm

    I’ve been waiting forever for you to post a basic cheesecake recipe! Thank you so much. It is gorgeous.


  4. Catherine on May 2, 2013 at 3:52 pm

    Wow this looks amazing! I’ve been looking for exactly this type of strawberry cheesecake for a while! I have a few questions though. One, can I bake the crust but not the cake? Is it better to cook the cake in the oven or just eave it in the fridge? If I were to put it in the fridge instead of in the oven, how do I proceed? Secondly, do we have to put that many eggs? Six eggs looks a lot to me… Ok I think that is enough questions for one comment. I’d love an answer if you can! This looks amazing!


    • Michelle on May 3rd, 2013 at 10:54 am

      Hi Catherine, You have to bake the cheesecake; if you leave it in the fridge it will just remain in a liquid batter state. Yes, you have to use that many eggs, as the recipe states.


    • Beth on September 4th, 2013 at 2:47 am

      Did she really just ask if you have to put the cake in the oven?? LOL!


      • Mel on September 7th, 2013 at 12:56 am

        Catherine, there are many recipes for refrigerator cheesecakes…. they usually require gelatin so they set. New York style is ALWAYS baked :)


  5. Nat on May 14, 2013 at 11:14 am

    I’m just making this now (in the oven as I type!) and was thinking of making a coulis for the top rather than just a pour over topping. When would you say is the best time to put on coulis? I was thinking just before it goes into the fridge (i.e. after it’s cooled down for 3 hours).


    • Michelle on May 15th, 2013 at 11:52 am

      Hi Nat, A coulis is pretty thin, so I would not pour it over top until you’re ready to serve.


  6. Melissa on May 15, 2013 at 3:37 pm

    I made this for Mother’s Day and it was the BEST cheesecake I’ve ever made! I’ve always done a water bath because they say you’re supposed to. No matter what I did, it would be soggy. This cooking method was perfect and the taste of the cheesecake, I would say, was far superior than anything at Cheesecake Factory. You never fail for a new go-to recipe!


  7. Carli on May 19, 2013 at 8:59 pm

    I was trying to find a recipe I made at Thanksgiving but the Internet tricked me so I couldn’t find it. I searched and came across this recipe. It sounded so good it’s in the oven as I type this out! I’m looking forward to trying this in the morning!!!


  8. Meghan on May 27, 2013 at 8:19 pm

    This cheesecake looks amazing! I hope mine turns out as well as yours, I’ve got it in the oven right now! ๐Ÿ˜€ Thank you so much for sharing this recipe with us!


  9. Melissa on June 6, 2013 at 10:42 am

    So I absolutely LOVE this cheesecake – it’s the only one I use. I am making a layered cake for a friend of mine (2 cake layers with a cheesecake layer in between) and I would love to use this recipe as it’s my favorite, but I am wondering if I would need to split the recipe in half since it usually is pretty tall? I also obviously won’t have the crust layer either. Any advice Michelle?


  10. Cassi on June 14, 2013 at 10:02 am

    We made this cheesecake last night. This was our first time to make a cheesecake. My problem is that my electric oven takes forever to cool down. So when my daughter checked on the cheesecake after 45 minutes at 200 it was very, very brown across the entire top of the cheesecake. We decided to remove it from the oven even though it still had 30 minutes more baking time. It cracked shortly after that. I cooled it on the counter and refrigerated a few hours later. I tried a slice this morning, after removing the browned top layer. Tastes delicious. Could I skip the 10 minutes at 500?


    • Michelle on June 15th, 2013 at 12:18 pm

      Hi Cassi, The blast of heat at 500 helps to set the cheesecake. The cheesecake will be brown on top. If you find it’s too brown for your liking, I would loosely place a piece of foil over the top part way through baking.


  11. Elizabeth on July 9, 2013 at 10:37 pm

    I tried this and loved it but i also had a problem with it being really brown on top, so I’m going to try the foil tonight.


  12. Marianne on July 12, 2013 at 10:21 pm

    Its in the oven as we speak and the top is ridiculously too too brown. With an hour still to go! UGH


  13. Emily on July 15, 2013 at 4:30 am

    could you use sliced frozen strawberries instead of fresh, i normally always have frozen strawberries in my freezer


    • Michelle on July 15th, 2013 at 10:04 am

      Hi Emily, I think that would be fine.


  14. Nadia on July 27, 2013 at 11:55 am

    just finished a piece of this heavenly delight! it’s actually the first cheesecake I ever made and it’s so much better than the no-bake version. sour cream isn’t available where I live so I put greek yogurt instead. it didn’t crack or turn brown at all on top as I’ve seen in other recipes and didn’t know if I got it right but my taste buds say “nailed it”!


  15. Lorie on July 28, 2013 at 11:20 am

    My cheesecake is very brown on top- what did I do wrong and how can I avoid this?


    • Michelle on July 28th, 2013 at 10:18 pm

      Hi Lorie, Heating elements in all ovens are different, but for the next time, if you think the cheesecake is browning too fast, you can place a piece of foil loosely over the top of the cheesecake.


  16. Kiriel on July 30, 2013 at 4:39 am

    I made this tonight. My oven must be way different than yours. It was very brown within a few minutes and totally cooked in 45, even with me following your directions completely. And the top still cracked. But it smells amazing and hopefully will taste as good as it smells. :)


  17. Dj on August 10, 2013 at 8:21 pm

    Could this be made in a 9×13 or 8×8 pan? I do not have the traditional cheesecake pan. What adjustments would need to be made – such as ingredient amounts, cook times/heat, etc? Thanks


    • Michelle on August 19th, 2013 at 4:40 pm

      Hi DJ, I have not tried adapting this recipe to a different pan type. Keep in mine that when baked in a springform pan, you can easily remove the sides and then slice it. If you bake it in another type of pan, you won’t be able to do that and might have difficulty getting the slices out. You would definitely need to adjust the baking time, but unfortunately I can’t advise on precise times since I have not made that modification before.


  18. Sarah on August 17, 2013 at 1:08 pm

    I am about to get started on this recipe as I am typing this!! I will let you know how it goes!!!


  19. Mel on September 7, 2013 at 12:48 am

    Just made this and it’s still cooling on the counter. One thing that I was NOT expecting was to remove a cheesecake souffle from the oven. I swear the thing was double the height of the springform pan. But as it cooled it lost height and is starting to look like a real cheesecake ๐Ÿ˜€ Can’t wait to cut into it tomorrow morning for breakfast!


  20. Dakota on September 11, 2013 at 11:43 pm

    I have mine in the oven now! It’s the first time I’ve ever made cheesecake so I don’t really know if that I’m doing is right. I think I seriously messed something up because I had a LOT of leftover filling when I poured it into my pan. Like seriously enough for another half a cheesecake! What did I do wrong? I followed the recipe exactly.

    I read another person’s review that it souffled and I’m a little afraid now it’s too full and will get messed up! My oven is a really old gas one and has no light or window so I can’t see what’s going on! I also didn’t have a springform pan, but I did have a 9in cake pan.

    After I took it out of the oven it looked puffy and was brown on the top. It looked like a baked Alaska or something! It smells a little strange, too, more like a quiche than a cheesecake. It didn’t puff over too bad, but isn’t even on the top either. Perhaps I baked it for too long?

    It’s cooling right now, and will continue to do so overnight since it’s getting late, so I’ll have to wait and see how it tastes. Hopefully not as bad as it looks! Haha.


    • Michelle on September 12th, 2013 at 3:47 pm

      Hi Dakota, If you used a regular cake pan instead of a springform pan, that’s why you had leftover batter. A springform pan has higher sides than a cake pan. Since it’s a smaller pan and you used less batter, if you baked it for the entire time, it was likely baked too long as well.


      • Dakota on September 24th, 2013 at 4:21 pm

        Hey Michelle!
        Since this recipe was so yummy the first time around I decided to buy a spring form pan and give it another try! This time all the batter fit right in. I baked it for the same amount of time and it’s even more over done than the first time?! I don’t really understand how this keeps happening to me. It’s cooked all the way through and still tastes good, but why do they keep turning out brown and cracked? This one was REALLY dark brown along the edges. Is it just that my oven must be very different than yours? I cooked it for the right times at the instructed temperatures. It’s hard because, like I mentioned previously, there’s no window. Should I risk opening the door once and a while to check on it?


        • Michelle on September 26th, 2013 at 4:36 pm

          Hi Dakota, Do you have an oven thermometer? It’s quite common for ovens to run hotter or cooler than the temperature they’re set at. If you use an oven thermometer, you can be sure that the temperature is accurate.


  21. Cecil Hynds-Riddle on September 16, 2013 at 10:00 am


    I love your site and I come back to it really often because the directions are really clear and usually accurate.

    However, I just made this cheesecake for the first time and it baked waaaay faster than you said it would. After turning the temp down to 200 it was probably in there for 20 min and no more than 30 (I realized that I didn’t set a timer, but I’m certain that no more than 30 min passed). When I checked it the top was really brown (it was on the 3rd from the bottom rack) and my thermometer read 154 degrees. I chilled it as described in the directions, but when I cut into it the center was still uncooked. It was just the very center though, so the outside was perfect.

    I thought you should know so perhaps you could modify the cook time and add additional directions for the case that it browns on top too quickly. If I hadn’t realized that I didn’t set a timer and jumped up to check on it I would have left it in there for at least an hour (since the directions said about 1 1/2 hours) and it would have been burnt on top and really firm in the center.

    I’m not sure what to make of the thermometer reading 154 degrees and then the center not being fully cooked. I’m going to get a new thermometer incase that’s the problem and next time I’m only going to cook it for 5 min on 500 degrees and then cover the top with foil if it starts to brown too quickly.

    Keep up the awesome work! Like I said, I love your site. I used a couple of your recipes for the cupcakes at my wedding!


  22. Michelle on September 19, 2013 at 9:54 am

    Oh my stars, this cheesecake is DIVINE!!! I made it last night and I am pleased to report it has been exceptionally well-received by my co-workers this morning :) This recipe is now my ‘go-to’ recipe for cheesecake. I cannot overstate how DELICIOUS this is!!! My baking level is advanced-beginner, so if I can duplicate this recipe, it is VERY likely you can as well. You will NOT be disappointed!


  23. Francine on October 8, 2013 at 5:50 pm

    Years (and years) ago, I made a cheesecake that DIDN’T crack. Every time I made it, I used a diff. recipe – probably the one on the Philadelphia package.
    Just the other day I heard a renowned chef talking about the cracking problem. He IT’S BECAUSE WE’RE BEATING THE EGGS INTO THE CHEESE MIXTURE. It adds “fluff, air” and that’s what causes the cracks. Sooo, I guess the eggs should be slightly beaten by hand in a separate bowl and then blended into the cream cheese, sour cream batter. I’ll try it and see what happens!


  24. Brenna on October 22, 2013 at 11:15 am

    Wanted to give this a whirl… however just want to clarify something in regards to the base. I am reading that right… only 8 graham crackers? If we are using store-bought ones… just 8?


    • Michelle on October 22nd, 2013 at 6:55 pm

      Hi Brenna, Yes, 8 whole graham crackers.


  25. Leilani on October 24, 2013 at 12:48 am

    This recipe sounds great and I’m planning to make it, but I don’t have an instant read thermometer so I was just wondering if there is another way to check if the cheesecake is done. I am also planning to double the crust because I’m making it for my sister, who loves crust :)


    • Michelle on October 25th, 2013 at 2:48 pm

      Hi Leilani, The edges should be set and the middle should still jiggle a bit when you remove it from the oven.


  26. Karen Symonds on December 3, 2013 at 6:02 am

    This is my 3rd cheesecake I’m making today .It’s a hit ! I also make hom emade blueberry topping YUM!


  27. Jen Otis on December 14, 2013 at 5:58 pm

    While this cheescake was baking at 500 degrees, I had one bubble that kept bubbling and made an ugly wart. I lowered the oven to 200 and cooked as directed but I got a big crack about 1/2 inch that followed the shape of the pan. The wart turned almost black but the rest of the top of cake was a really beautiful caramel color. It’s cooling right now and smells fantastic. Could you recommend a caramel sauce topping, something thick and not runny?


  28. Cami on December 15, 2013 at 4:29 am

    Just what i was looking for!!! I just wish you (and so many others) would put exact weight measurements on everything… What does 8 graham crackers mean???? I live in italy so i’m using ikea ginger snaps but there are mini, giant, normal, chocolate etc…..


  29. Aislinn on December 18, 2013 at 4:22 pm

    Can’t wait to try this! Just want to clarify – is it 6 WHOLE eggs plus 2 egg yolks? Or just 6 egg whites and 2 egg yolks?


    • Michelle on December 18th, 2013 at 11:01 pm

      Hi Aislinn, Yes, it is 6 whole eggs, plus an additional 2 egg yolks. Enjoy the cheesecake!


    • Dao on December 28th, 2013 at 11:48 pm

      I just make her half recipe without crust !!! So delicious!!!


  30. Diane D on December 19, 2013 at 8:16 pm

    I was so excited to make this cheesecake after seeing your pictures, but it is turning out nothing like the pictures. After just 10 minutes at 500 and 5 minutes at 200 the top is actually burnt. I tossed a piece of foil on top and am hoping that it is still edible after another hour and 25 minutes. I planned on giving this as a gift for the holidays, but it looks terrible. What a waste of ingredients. I’m so disappointed.


    • Brooke on December 25th, 2013 at 3:16 pm

      Next time, if you want to salvage a less-than-perfect cheesecake due to cracks, browning, etc, I have topped with this mixture before. It made it nice and white and did not change the pure cheesecake flavor like a fruit topping:

      Sour cream topping:
      1 pint sour cream
      1/4 cup sugar
      1 tsp. pure vanilla extract


      • Diane D on January 5th, 2014 at 7:52 pm

        Thanks! What a good idea.


  31. Kim on December 21, 2013 at 2:20 pm

    HELP!! trying this recipe for family Christmas get together and the top of mine turned
    DARK BROWN?!?!?!? Is it ruined?


    • Michelle on December 22nd, 2013 at 11:17 am

      I wouldn’t think so. I’ve had a lot of cheesecakes that get brown in the oven, and they are always delicious.


  32. Eric on December 23, 2013 at 3:31 am

    Hi, Michelle. This looks so delish!! I have a couple quick questions. A lot of other New York cheesecake recipes I found online requires anywhere between 1 to 3 tablespoons of (all-purpose) flour. Would you recommend me add flour into your recipe? What would adding flour do to the cheesecake?
    Thanks in advance and happy holidays!!


    • Michelle on December 23rd, 2013 at 2:08 pm

      Hi Eric, I have seen (and made) similar recipes that call for flour. Most recipes that do so end up with a little bit more of a cake texture, but I much prefer those without – they are smoother, creamier and more dense. Enjoy!


  33. Heather on December 23, 2013 at 7:43 pm

    I read somewhere you can shut the oven off and leave the cheesecake in the cooling oven and that helps stop the cracks and the cake doesn’t settle. Do you think I can do this with cooking it at 200 for so long?


    • Michelle on December 24th, 2013 at 12:28 am

      Hi Heather, Yes, you could do that.


  34. sarah on December 24, 2013 at 11:02 pm

    I am making this for the first time and followed directions as stated. However being concerned of excess Browning I covered it in foil to start with. Now 90 minutes later it is not near done. Did I ruin it? I have continued the cooking so hopefully it turns out. Also I noticed the high heat caused a bad smell in my kitchen. Will that heat/smoke smell be stuck in my cheesecake? I am making this for somebody for tomorrow! Any suggestions are welcome as I think I will cry if it doesn’t turn out!


    • Michelle on December 25th, 2013 at 10:34 pm

      Hi Sarah, Covering the cheesecake for the entire cooking time will definitely impede it cooking properly, which is why it is taking much longer. I don’t think you have ruined it, though.


  35. Brooke on December 25, 2013 at 3:11 pm

    My cheesecake also turned dark brown within minutes of cooking at 500. I have had much better luck cooking at 200-225 for 2-2.5 hours (just til center is still slightly jiggly) and had not a single brown spot. I’ll go back to my old method.


  36. Sue on December 25, 2013 at 9:55 pm

    @ 150* this was a runny mess after 5 hours in the fridge. Disappointed.


  37. Kimberly on January 2, 2014 at 1:27 pm

    When adding the sour cream topping that you mentioned to use for salvaging a too-brown or cracked cake, do you bake more after adding the sour cream mix?


    • Michelle on January 2nd, 2014 at 9:25 pm

      Hi Kimberly, I have never used a sour cream topping, but I do believe that it needs to be baked a bit after it is added. You might try Googling a recipe for sour cream-topped cheesecake and see what comes up.


  38. Anna Reiber on January 3, 2014 at 7:28 pm

    Hey there,

    I made your AMAZING cheesecake for my parents when they came over. It is soooooo yummy and creamy and and and just amazing!

    However, I put it in the oven for 10 minutes at 500 and OMG it turned brown (burnt)… everywhere… but the inside was cooked perfectly!! How can I avoid the ugly cheesecake?

    Thanks a bunch for sharing this!

    – Anna


    • Michelle on January 4th, 2014 at 9:51 am

      Hi Anna, I would make sure that you know for sure what the accurate temperature of your oven is by using an oven thermometer. Many ovens can run hot. While my cheesecake did get golden and dark around the edges, it did not (and should not) burn on top.


  39. Danielle on January 9, 2014 at 10:58 pm

    I did everything right but this turned out horrible!!!


  40. Sandy Lemon on January 17, 2014 at 10:11 pm



  41. Leilani on January 17, 2014 at 10:13 pm

    When I initially commented I clicked the “Notify me when new comments are added”
    checkbox and now each time a comment is added I get four emails with the same comment.
    Is there any way you can remove people from that service?

    Bless you!


    • Michelle on January 18th, 2014 at 1:37 pm

      Hi Leilani, Unfortunately, I don’t have the ability to manage those subscriptions, for privacy reason for readers.


  42. Sandy on January 19, 2014 at 9:16 pm

    Made this two days ago for a late Christmas celebration. Followed the directions exactly and got rave reviews, including “Best Cheesecake Ever”. Only change I would make in the future is to make a thicker crust to support the luscious filling. Thank you for sharing this recipe.


  43. Melisa on January 26, 2014 at 12:20 pm

    I love the sound of this cheesecake but, I was wondering if I could substite Splenda in place ofregular sugar ? I have a diabetic friend that loves cheesecake.


    • Michelle on January 26th, 2014 at 7:50 pm

      Hi Melisa, That’s a tough question; I don’t typically test my recipes with substitutes like Splenda, so I can’t guarantee what the outcome will be and if there will be a difference in taste or texture. If you give it a try, though, I’d love for you to share your feedback!


  44. Lauren on January 26, 2014 at 6:34 pm

    Hi! So I’ve been struggling with cheesecakes, either the water bath makes them soggy (like a boston style) or my cheesecake get riddled with cracks, This recipe looks a ton different than other ones I’ve used so I’m hoping for success!

    I do have a question, If I do a raspberry puree and swirl on top of the cheesecake, do you think it will still come out ok with the blast of heat at the beginning?


    • Michelle on January 26th, 2014 at 8:00 pm

      Hi Lauren, I think it will be okay. Enjoy!


  45. Melisa on January 26, 2014 at 8:02 pm

    Thanks Michelle will try I know most desserts Splenda measures cup for cup.


  46. Amanda on February 2, 2014 at 2:14 pm

    I can’t wait to make this cheescake for a valentines desert and of course strawberry topping. I was just wondering instead of sourcream do you think I can use plain Greek yogurt instead?


    • Michelle on February 3rd, 2014 at 10:18 am

      Hi Amanda, While I haven’t tried it, I think that would work okay.


  47. Beth Soucy on February 13, 2014 at 11:15 am

    Hi! I made this cheesecake for my husbands birthday! The cheesecake was to die for ! However, I put he oven on 500 degrees and then down to 200 after that. Just after turning down my foil on bottom of oven caught on fire ! I ended up with a burned crust only on the bottom. I felt. 500 was too high and not sure if it spilled over. What do u think about going to 400 then down to two hundred? Please advise! Thank you !


    • Michelle on February 15th, 2014 at 8:59 pm

      Hi Beth, I have not tried baking it at 400 then 200, but you could certainly try it. You may need to bake it for a longer period of time at 200 degrees. Let me know if you try it!


  48. Dee on March 3, 2014 at 9:49 pm

    I made this yesterday as instructed in the recipe and it turned out the most beautiful cheesecake I’ve ever made, and it seems like I’ve tried thousands of recipes. The cake was such a beautiful golden color, I couldn’t believe that I had baked it. When my husband ate his slice today, he broke out with “this is the best you’ve ever made”. This recipe is a keeper.


  49. Lisa on March 5, 2014 at 4:27 pm

    Can you use the 1/3 fat cream cheese called Neufchatel Cheese? I use it in all my dips, but I was unsure if it would affect the taste or consistency of a cheesecake. Please help! :)


    • Michelle on March 5th, 2014 at 7:42 pm

      Hi Lisa, I highly discourage the use of low-fat cream cheese in baking. Because it is low-fat, it has a much higher water content than full-fat cream cheese, which can greatly affect texture in baked goods.


  50. Shumuko on March 9, 2014 at 5:26 pm

    My cheesecake is still in the oven ( it’s been an hour). But it got cracks at the center. Do you know why? It smells good thou, hope it will taste good!


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