This Cheesecake Recipe is the only recipe you’ll ever need for Cheesecake. A dreamy, decadent, rich, smooth and utterly delicious cheesecake topped with cherry topping! This really is what cheesecake dreams are made of!
Cheesecake is rich dessert that everyone loves. We’re talking dreamy, decadent, creamy, delicious bliss. It’s no surprise that cheesecake is my favorite dessert. Which is why I don’t make it often. I can’t help myself from eating it. If I know there’s cheesecake in my fridge, that’s all I can think of.
However, for your sake, my readers, I made this gorgeous New York Style Cheesecake. Because let’s face it. New York Cheesecake is the best kind.
What Is the Difference Between New York Cheesecake and Regular Cheesecake
New York Cheesecake is more dense, smooth and rich than regular cheesecake. Not to mention that it’s a taller cheesecake. Some would say all other cheesecakes are frauds. Who am I to argue that point.
How to Make the Best Cheesecake
While it may seem like cheesecakes are complicated to make, they really aren’t. With my tips, you can rest assured that you’ll end up with a perfect cheesecake all the time.
There are really only two parts to making cheesecake. The crust and the cheesecake batter. The crust is super simple to make. You need graham crackers and butter. Pulse them together in a food processor, then press firmly onto the bottom of your pan. Bake for 10 minutes.
In a New York cheesecake you need lots of cream cheese. I used five packages of cream cheese. The other ingredients are sugar, flour, vanilla, sour cream and eggs. Beat the cream cheese first until it gets to be nice and smooth and there are no lumps.
Add the rest of the ingredients, except the eggs and continue beating. Add the eggs one at a time and avoid over mixing, as too much air could get into the cake.
How to Keep Your Cheesecake From Cracking
Make a water bath. A water bath basically means that you place the springform pan in a large pan such as a roasting pan and fill the roasting pan with hot water. This method is used because cheesecakes thrive in a humid environment and it prevents the cheesecake from cracking. This method also helps to make the cheesecake extremely smooth and creamy.
Avoid opening the door while the cheesecake is baking since big cracks are caused by drafts or temperature changes.
Do not over bake! This is the biggest cause of cracking.
Use a little bit of cornstarch or flour in the cheesecake batter. Not only does this prevent the cheesecake from cracking but it also makes it easier to cut into clean slices.
Avoid cooling your cake too fast. A common practice to cool your cake is to let your cake cool in the oven. After it’s done baking, turn off the oven, and open the oven door. Let the cake cool in the oven until it comes to room temperature.
Run a thin-bladed knife around the edge of the cake, to make sure it isn’t sticking to the pan. As the cake settles, this can also prevent it from cracking.
What’s the Best Cream Cheese to Use
I prefer using Philadelphia cream cheese whenever I make this cheesecake recipe because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat. Do not use fat free or light cream cheese.
How Do I Know When My Cheesecake Is Done Baking
To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
Tips And Tricks
- Always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.
- Do not add the eggs until the end. Make sure your cream cheese is mixed thoroughly and it’s as smooth as possible. Add the eggs at end one at a time. They hold air inside the batter which could cause cracks in your cheesecake.
- Do not open the oven door while the cheesecake is baking. It’s difficult but if you want to see how your cheesecake is doing, use the oven light to peek inside.
- Do not over bake!
- Cool the cheesecake until it comes to room temperature. Cover tightly with plastic wrap and refrigerate overnight, or at least 4 to 8 hours.
More Delicious Recipes To Try:
- Hawaiian Cheesecake Bites
- Pecan Pie Cheesecake
- Mini Salted Caramel Cheesecakes
- Pumpkin Ricotta Cheesecake
- Salted Caramel Apple Pie Cheesecake Bars
- Matcha Mini Cheesecakes
- No Bake Cheesecake
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Cheesecake Recipe
Equipment
- mixer
Ingredients
- 2 cup graham crackers
- ½ cup butter unsalted, melted
- 40 oz cream cheese softened, at room temperature (5 packages of 8 oz each)
- 1 cup sugar granulated
- 3 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1 cup sour cream
- 4 large eggs
- 19 fl oz cherry pie filling (1 can)
Instructions
- Preheat oven to 325 F degrees.
- Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a 9-inch springform pan and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it’s much easier.
- Place the pan into the preheat oven and bake for 10 minutes.
- Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.
- Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.
- Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)
- Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn’t go over the foil.
- Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.
- Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.
- Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
- Top the cheesecake with the cherry pie filling. Slice and serve.
Video
Recipe Notes
- You won’t be able to use an 8-inch springform pan since there is too much batter and it won’t fit, but you can use a 10-inch or a 9-inch.
- Store your cheesecake in the refrigerator for up to 3 days, wrapped with plastic. If you have an airtight container, it will last up to 5 days.
- To freeze cheesecake, it’s best to freeze individual slices. Wrap individual slice in plastic wrap or foil then place them in a ziploc bag. Place the ziploc bag in the freezer. Cheesecake will last up 3 weeks in freezer. You can also freeze an entire cheesecake, wrapped properly and it will last up to 6 weeks.
- Thaw cheesecake overnight in the refrigerator.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
The amount of graham crackers to use is 2 cups. Is the the amount of crushed graham crackers or how many crackers do you use for the crust?
You’ll need about 14 paired graham crackers (1 pair is 2 squares).
Heavenly! If you were making this cheesecake into a basic chocolate or caramel cheesecake how would you add in these ingredients? Thank you!
When it comes to caramel in cheesecake it works best as a topping on a regular cheesecake recipe like this one.
You can mix some cocoa or melted chocolate into the batter.
Thank you! Good tip on the caramel and if I am adding cocoa/melted chocolate to your cheesecake recipe how much would you add and do I need to adjust your original recipe? Thanks again cannot wait to make it again!
I would add 1/4 – 1/2 cup cocoa, depending how chocolatey you want it, and the same amount for melted chocolate. The cake should turn out perfect without any other adjustments.
My daughter and I made this for Christmas and it is hands down the best tasting cheesecake ever!! This recipe is a keeper. So decadent, cooked perfectly with all the helpful tips, no cracking at all. Next time I will spray the bottom of the pan so crust doesn’t stick. Looking forward to leftovers later today :):) Thank you!
Great recipe made it twice getting started on third cheesecake. Every time family has a function they want me to make a cheesecake.
So happy to hear your family loves this recipe!
I love this recipe
How do I get the cheesecake off the bottom pan & onto a plate to give away? Crazy question but it’s my first time making a cheesecake.
I’m assuming you’re using a springform pan, so you can use a spatula or knife to loosen up the bottom. Usually I give it away with the bottom of the pan and just have them return it to me when they’re done.
You can also line the bottom with parchment paper, snap it in leaving some overhanging. Once the cake is set, open it up and it slides right off!
Thanks. This is for my daughter’s birthday and I want it to be outstanding!
This sounds so good. I’m wondering, though, if the pan should be buttered before adding the graham cracker crust. Would you help me with this?
No you don’t need to butter it, there’s butter in the crust so you don’t need to add anymore.
I want to say this was the awsomest cheesecake if that’s a word but yummy. And I also tried it in chocolate it rocked. I love your recipes thank you so much for sharing. Matterfact I’m working on another cheesecake as we speak. Thanks again love love love it❤❤❤