Jo Cooks

Pretty Darn Delicious Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Recipes
  • Cookbook
  • Blog
  • CHC
  • ABOUT JO
You are here: Home / Recipes / Cheesecake Recipe

Cheesecake Recipe

November 29, 2018 by Joanna Cismaru 24 Comments

Pin2.31K
Share96
Tweet2
Email
Share
Yum117
2.52K Shares
Jump to Recipe Jump to Video Print Recipe

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!

slice of cheesecake

CHEESECAKE

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.

slice of cheesecake with cherry pie filling

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.

Cheesecake process shots

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 FOR CHEESECAKE

I prefer using Philadelphia cream cheese 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.

cheesecake on a white cake platter topped with cherry pie filling

TIPS TO MAKE THE BEST CHEESECAKE

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.

Cheesecake on a white dessert plate with a bite taken out of it

LOOKING FOR MORE CHEESECAKE RECIPES? TRY THESE:

  • Hawaiian Cheesecake Bites
  • Pecan Pie Cheesecake
  • Mini Salted Caramel Cheesecakes
  • Pumpkin Ricotta Cheesecake
  • Salted Caramel Apple Pie Cheesecake Bars
  • Matcha Mini Cheesecakes

Cheesecake Recipe

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!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake recipe, new york cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Chill: 4 hours
Total Time: 1 hour 35 minutes
Servings: 16
Calories: 382kcal
Author: Joanna Cismaru

Ingredients

  • 2 cup graham crackers
  • 1/2 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)
US Customary - Metric
love what you see?Follow @jocooks on Pinterest!

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

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Thaw cheesecake overnight in the refrigerator. 
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1slice | Calories: 382kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 443mg | Potassium: 269mg | Sugar: 19g | Vitamin A: 16% | Vitamin C: 1.7% | Calcium: 14.2% | Iron: 5.4%
tried this recipe? rate it belowtag @jocooks on instagram and hashtag it #jocooks!
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
Pin2.31K
Share96
Tweet2
Email
Share
Yum117
2.52K Shares


24 Comments

« Ranch Pork Chops and Potatoes Sheet Pan Dinner
Broccoli Cheese Soup »

DON'T FORGET TO SUBSCRIBE TO JOCOOKS NEWSLETTER FOR FREE AND RECEIVE ALL NEW RECIPE NOTIFICATIONS DELIVERED RIGHT INTO YOUR INBOX. PLUS YOU'LL GET A FREE EBOOK!!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work and helps in maintaining this blog, while at no extra cost to you.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Kandie says

    January 21, 2019 at 8:25 am

    This is the most delicious cheesecake ever. I made 4 for Christmas gave some as gifts and nothing like a homemade gift. Taking three to a lunch Sunday. Thank you so much for the recipe my family greatly appreciates it too. One question I don’t leave mine in the pan sometimes it cracks are you suppose to leave the pan on the bottom. Probalby a crazy question right.

    Reply
    • Nicole Beaulieu says

      January 21, 2019 at 11:31 am

      IF you’re using a springform pan like we used, we kept it on the bottom part of the pan!

      Reply
  2. Denise Ferree says

    January 16, 2019 at 2:16 am

    This looks so good. I can’t have dairy, so can I use Tofutti cream cheese and sour cream instead? Would I need to add more Vanilla as to subs are more bland. I love cheesecake but do not like getting sick after having dairy.

    Reply
    • Nicole Beaulieu says

      January 16, 2019 at 10:25 am

      We have never made cheesecake with Tofutti, but I’m sure it’ll work out just fine! Give the batter a taste and if it’s too bland you can add some more vanilla.

      Reply
  3. Jean Funk says

    December 24, 2018 at 3:38 pm

    It says not to pour to much water as not to go over the top I’m assuming you mean the top rim of the pan? Thanks.

    Reply
    • Nicole Beaulieu says

      December 27, 2018 at 10:10 am

      Yes you got it!

      Reply
  4. Kim says

    December 23, 2018 at 3:34 pm

    This is by far the best cheese cake I have ever baked. Thank,you for sharing your recipe and easy to follow directions. I have made 2 in the last month. Lol.

    Reply
    • Nicole Beaulieu says

      December 24, 2018 at 11:00 am

      Lol we were so proud of this cheesecake! So happy to hear you love it 🙂

      Reply
  5. Diana says

    December 5, 2018 at 8:36 pm

    New to maki h this. How do you remove it from the pan so neatly??

    Reply
    • Joanna Cismaru says

      December 5, 2018 at 9:02 pm

      You have to let the cake cool and then chill in the fridge. During this time the cake will loosen from the side of the springform pan. If it hasn’t just run a knife around the edge to loosen the cheesecake. Then simply release the clamp and remove the band from the springform pan.

      Reply
  6. Thomas says

    December 3, 2018 at 8:08 pm

    Is batter baking temp same as crustbaking temp? 325 degrees for 1 hr 10 min?? Does not specify.

    Reply
    • Joanna Cismaru says

      December 4, 2018 at 7:40 am

      Yes, the oven is the same temp for both the crust and batter.

      Reply
  7. Charlotte says

    December 3, 2018 at 6:43 pm

    This looks amazing !!!

    Reply
    • Joanna Cismaru says

      December 4, 2018 at 7:40 am

      Thank you!

      Reply
  8. Maria says

    December 1, 2018 at 1:46 pm

    GTEAT RECIPE! CAN’T WAIT TO TRY IT!!

    Reply
  9. Deville Chowdhery says

    November 30, 2018 at 7:58 pm

    Love cooking with Jo!

    Reply
  10. Tebania says

    November 30, 2018 at 4:38 pm

    Hi. In the ingredients you said 2 cup graham crackers. I didn’t understand. You meant 2 cups graham crackers crumbs?
    How many whole graham crackers?
    Thanks.

    Reply
    • Joanna Cismaru says

      November 30, 2018 at 5:22 pm

      I used about 16 long ones.

      Reply
      • Tebania says

        December 2, 2018 at 8:26 pm

        Thanks, i appreciate it.

  11. Geoff says

    November 30, 2018 at 8:03 am

    This sounds amazing, now if only there was a low-fat version! lol

    Reply
    • Joanna Cismaru says

      November 30, 2018 at 9:44 am

      Nooo! 🙂 Don’t think about the fat, just enjoy it!

      Reply
  12. Brian says

    November 30, 2018 at 7:48 am

    Thanks for all of the helpful information, especially explaining why cheesecakes can crack. This looks delicious!

    Reply
    • Joanna Cismaru says

      November 30, 2018 at 9:44 am

      My pleasure! Hope you try it!

      Reply
  13. Joe Conley says

    November 29, 2018 at 9:07 pm

    Awesome tasting.

    Reply

Meet Jo

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

30-Minute One-Pot Meals cookbook
ORDER NOW: AMAZON | BARNES AND NOBLE | INDIE BOUND | BOOKS-A-MILLION
SUBSCRIBE FOR FREE AND GET A FREE EBOOK

Popular Now

Easy Chicken Enchilada CasseroleEasy Chicken Enchilada Casserole1.22M Total Shares
Crockpot Chicken Noodle SoupCrockpot Chicken Noodle Soup484.05K Total Shares
Crockpot Salsa ChickenCrockpot Salsa Chicken222.34K Total Shares
Garlic Parsley Butter ShrimpGarlic Parsley Butter Shrimp119.86K Total Shares
Chicken in Garlic and Herb SauceChicken in Garlic and Herb Sauce64.18K Total Shares
Mini Salted Caramel CheesecakesMini Salted Caramel Cheesecakes63.70K Total Shares
Lemon BarsLemon Bars56.71K Total Shares
Spinach Artichoke DipSpinach Artichoke Dip56.23K Total Shares
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Recipes
  • Cookbook
  • Blog
  • CHC
  • ABOUT JO

Copyright © 2019 · Privacy Policy | Work With Me