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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!
The Best Cheesecake Recipe
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.
Why You’ll Love This Cheesecake Recipe
- Quick and Easy! Sure it’s true that you can’t just eat cheesecake right out of the oven, but this recipe is very easy to make and the steps take just a few minutes.
- Classic Recipe! With its classic cream cheese foundation and graham cracker crust, this cheesecake recipe is absolutely delicious and does not disappoint!
- Versatile Dessert! Most everyone loves cheesecake and it’s super versatile! It’s perfect for dinner parties, potlucks, or even just as a treat for your family.
- Graham Crackers – You’ll need some graham crackers to make the crust.
- Butter – Unless a recipe states otherwise, always use unsalted butter to control the level of added salt.
- Cream cheese – Our star ingredient! The cream cheese needs to be at room temperature. I love Philadelphia cream cheese and always use it in all my recipes.
- Sugar – I used granulated sugar to sweeten the cheesecake. Cane sugar will also work.
- Flour – Everyday all-purpose flour is all you need.
- Vanilla – For the most flavor use pure vanilla extract.
- Sour Cream – Use full-fat sour cream for the best taste and texture.
- Eggs – Use large eggs to add richness and enforce the structure of the cheesecake.
- Cherry Pie Filling – Any brand of cherry pie filling will work, or use your favorite topping!
This classic cheesecake recipe is super simple! You can easily make the batter while the 15-minute crust bakes in the oven. Then put the two parts together, pop it in the oven, and your work is done!
Preheat The Oven
Before beginning any baking recipe you need to preheat your oven. So turn it on to 325°F (163°C) to get it nice and hot. Then grab a 9-inch springform pan to have ready for the next step. Note, an 8-inch springform pan will not work.
Make The Crust
To begin the crust needs to be made! Add the graham crackers to a food processor and then pulse them a few times until they resemble crumbs. Next, add the melted butter and pulse a few more times.
Then transfer the pulsed graham cracker crumbs to a 9-inch springform pan and press the mixture firmly into the bottom of the pan using the bottom of a measuring cup or glass to make it easier. Now, place the pan into the preheated oven and bake the crust for 10 minutes.
Start The Cheesecake Batter
While the crust is baking in the oven you can start making the cheesecake batter. Add the room-temperature cream cheese, sugar, flour, and vanilla extract to a large bowl. Then beat the ingredients together with a mixer on medium-high speed until smooth and there are no visible lumps. Next, mix in the sour cream.
Add The Eggs And Finish The Batter
To complete the batter, add the eggs one at a time and mix them into the batter on low speed until well blended. While doing this you may need to scrape down the sides of the bowl and remix. However, it’s crucial that you don’t overmix the batter. Then pour the batter into the baked graham cracker crust.
Seal The Pan
Before you can put the springform pan into a water bath you need to seal the bottom of it with aluminum foil so that the cheesecake can’t leak out. To do this, cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Now, place the springform pan on top of the foil, fold up the sides, and crimp to cover the bottom of the pan.
Make A Water Bath
To properly bake, you need to make a water bath for the cheesecake. So place the aluminum-wrapped springform pan into a larger roasting pan. Then fill the pan about halfway with boiling water. But make sure it does not go over the foil.
Bake The Cheesecake
To bake, very carefully transfer the cheesecake in the roasting pan to the oven and bake it for 1 hour and 10 minutes. Then check to see if the cheesecake is done by shaking the springform pan. When it’s ready it will be pretty set, but still slightly jiggle in the middle.
Rest In The Oven
Once the cheesecake is done baking, turn off the oven, but leave the oven door open. Then let the cheesecake cool in the oven until it comes to room temperature. This step is done to prevent cracks from forming on top of the cheesecake. As you can see in the picture above, as the cake cools it will shrink a little, but that’s totally normal.
Let The Cheesecake Set
After the cheesecake has come to room temperature you then need to put it into the fridge for at least 4 hours to set. Overnight is even better.
Add The Cherry Topping And Serve
Once the cheesecake has fully set, top it with the cherry pie filling. Then slice it and serve it right away to enjoy!
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 be firm out as the cake comes to room temperature and chills.
- 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 Cheesecake Recipes To Try
- Hawaiian Cheesecake Bites
- Goat Cheese Cheesecake with Figs
- Pecan Pie Cheesecake
- Mini Salted Caramel Cheesecakes
- Pumpkin Ricotta Cheesecake
- Salted Caramel Apple Pie Cheesecake Bars
- Matcha Mini Cheesecakes
- No Bake Cheesecake
- Preheat oven to 325°F.
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.